Recipes

Carly's Guacamole

Yield: 4 servings

Ingredients

  • 2 avocados
  • 1 shallot
  • 2-3 garlic cloves
  • 1 jalapeño or cayenne pepper to taste (optional, makes it spicy!)
  • 1 lime
  • Himalayan pink salt and cracked pepper to taste

Directions
Mash two avocados with 1 shallot, 2-3 garlic cloves, 1 lime, and cayenne pepper to taste. You can also add Himalayan pink salt, cracked pepper, and ginger.

The Effect: The strong anti-inflammatory properties of cayenne pepper help beautify the skin and the omegas in avocado are healthy fats for skin elasticity. The garlic is for beautiful shiny hair.

The Alkalizer Drink

Yield: 1 servings

Ingredients

  • 2 cups water (warm or cold)
  • 1 lemon
  • 1 tsp. apple cider
  • 1 tsp. aloe vera1 cup lemon juice
  • 1 tsp. honey, Stevia or Xylitol (all natural sweeteners)

Directions

    Cut lemon in half and squeeze juice into a glass. Add 2 cups of hot or room temp water, aloe vera and apple cider vinegar. Add desired sweetener to taste. Slice lemon and add a few slices to your alkalizing drink.

 

All Natural Clove Insect Repellent

Makes 1 Spray Bottle of Repellent

Directions

  • Using a 1:10 ratio, mix clove oil with water in a spray bottle. This keeps insects at bay effectively and naturally!

 

Beauty & Spice Pack Recipes

Belly Fat Tea

Yield: 1 serving

Ingredients

  • 1 lemon
  • 12 oz. water
  • Cayenne pepper to taste
  • Cinnamon to taste

Directions

    Cut a lemon in half and squeeze into 12 oz. of water. Bring to a boil, lemon peel included. Sprinkle with a pinch of cayenne pepper. You can also add ginger and cinnamon to taste.

    The effect: Acts as a natural diuretic, helps you get rid of water weight, stimulates the circulatory system and will boost your metabolism to reduce belly fat.

 

Dress It Up Salad Dressing

Yield: 6 servings

Ingredients

  • 2/3 parts Virgin Olive Oil
  • 1/3 citrus juice (apple cider vinegar, lemon juice, etc)
  • Spices (turmeric, ginger, etc)
  • Cracked pepper and sea salt to taste
  • Directions

      In a jar mix ⅔ parts virgin olive oil to ⅓ citrus juice (you can use fresh squeezed lemon, orange, apple cider vinegar, vinegar or a mixture of them) add turmeric and ginger to taste. Add sea salt and pepper to taste.Close jar and shake well.

      The effect: You ditch the chemicals and nasty ingredients like corn syrup and preservative found in most salad dressings! You add antioxidants into your diet and you save money!

     

Hollywood Lips

Yield: 6 uses

Ingredients

  • 1 tbsp organic coconut oil
  • 1 tsp cayenne pepper
  • 1 tsp cinnamon

Directions

    Add 1 tsp cayenne pepper and 1 tsp cinnamon to 1 tbsp coconut oil. Mix into a paste, massage into your lips and leave on for five minutes. Rinse with warm water.

    Hollywood effect: Plump lips are hot right now but who wants to risk using lip fillers? Using the spice of cayenne pepper your lips will look like a Hollywood star in no time!

 

Turmeric Skin Brightener

Yield: 6 uses

Ingredients

  • 1 tsp turmeric
  • 1 tsp raw honey
  • Enough milk or yogurt to make a paste

Directions

    Mix 1 tsp of turmeric powder, 1 tsp of raw honey and enough milk to make a paste. Apply this mask on your face and neck for 20 min; wash off with warm water once dry.

    Brightening effect: Turmeric’s powerful component curcumin inhibits the production of melanin which lightens pigmentation and along with it’s anti-inflammatory properties this makes it a great remedy for acne, inflammation, redness, and leaves skin glowing.

 

The Cure Jar

Yield: 10 uses

Ingredients

  • Sliced fresh organic lemon
  • 3 tbsp ginger
  • Raw honey

Directions

    Pack as many chopped fresh organic lemon slices into a jar as you can, grate 2 tbsp. of fresh ginger or use 3 tbsp of ginger powder, fill the space left in the jar with raw honey. Store in the refrigerator overnight. Place 1-2 tsp into 1 cup of hot water.

    The effect: The tea is antibacterial, helps with nausea, soothes the throat, relieves congestion and is extremely anti-inflammatory. The recipe has been used for thousands of years by people of all cultures. And it tastes like ginger candy!

 

Carly's Guacamole

Yield: 4 servings

Ingredients

  • 2 avocados
  • 1 shallot
  • Raw honey
  • 2-3 garlic cloves
  • Cayenne pepper
  • 1 lime
  • Cracked pepper and sea salt to taste

Directions

    Mash two avocados with 1 shallot, 2-3 garlic cloves, 1 lime, and cayenne pepper to taste. You can also add Himalayan pink salt, cracked pepper, and ginger.

    The effect: The strong anti-inflammatory properties of cayenne pepper help beautify the skin and the omegas in avocado are healthy fats for skin elasticity. The garlic is for beautiful shiny hair.

 

The Ginger Snap Face Mask

Yield: 1 use

Ingredients

  • 1/2 tsp raw honey
  • 1/2 tsp lemon juice
  • 3 tsp yogurt
  • 1/2 tsp ginger
  • 1/2 cup organic coconut oil

Directions

    Mix ½ tsp honey, ½ tsp lemon juice, 3 tsp yogurt, ½ tsp ginger and ½ cup organic coconut oil. Apply this mixture to your face and relax for 30 mins or more then rinse with warm water and pat dry.

    Snapping effect: This mask helps to repair skin damage caused by age or the sun because it’s packed full of antioxidants from ginger. These antioxidants work to reduce toxins in the skin and increase blood circulation, ultimately slowing down the aging process and leaving you looking more youthful!

 

Heather's Favorite Breakfast

Yield: 1 servings

Ingredients

  • 1 poached egg
  • Sliced red onion
  • Diced chives
  • Smashed avocado
  • Baby spinach
  • Thinly sliced radishes

 

Lovely Lavender Lemonade

Yield: 6 servings

Ingredients

  • 2 cups boiling water
  • 1 cup lavender
  • 2 cups cold water
  • 1 cup lemon juice
  • 1 cup cane sugar

Directions

    Place the lavender in a pitcher; pour the boiling water over the lavender; cover with plastic wrap and allow to infuse for 10 minutes; strain and discard the lavender from the water and return the water to the pitcher. Add the cold water, lemon juice, and cane sugar to the pitcher and stir until the sugar dissolves. Refrigerate until serving.

 

Easiest Banana Dessert

Yield: 4 servings

Ingredients

  • 4 bananas
  • 1 heaping tablespoon favorite nut butter

Directions

  1. Peel and slice four bananas.
  2. Freeze bananas for 2-3 hours (until completely frozen).
  3. Put sliced bananas in blender with favorite nut butter and blend until creamy.
  4. Serve and eat! Great dessert for the whole family, toddlers, & vegans (use caution for those sensitive to nuts)

Cashew Cheese

Cashew Cheese recipe for East West Essentials Optimal Cleanse Yield: 12 servings

Ingredients

  • 1 cup raw cashews (soaked for 2-4 hours)
  • ¼ cup filtered water (or you can use Rejuvelac)
  • ¼ cup nutritional yeast
  • 2 Tbs. lemon juice
  • 2 cloves of garlic
  • ¼ Tsp. dill, Thyme and Oregano
  • 1 Tbs. raw apple cider vinegar
  • sea salt and pepper to taste

Directions

  1. Simply add all ingredients into your food processor, Vitamix or high speed blender and blend until thick and creamy.
  2. This will further harden after it’s been chilled.
  3. Store in the refrigerator for up to one week.

When on the cleanse, be careful with the amount of nut butters you are eating - stick to one serving! They are so delicious and healthy, that it is very easy to get carried away and have more then the two tbs serving suggested. Nut butters are great foods, they are nutrient dense but also calorie dense so if over used when on a Weight Loss Program (too much of a good thing) the can stall your weight loss progress. So eat your nut butter with moderation and portion control. Enjoy!

 

Beauty & Spice Recipes


TURKEY PASTA WITH PESTO

  • Pesto Sauce 15-20 servings for pasta (can also use as dipping sauce w/ rice crackers)
  • ¼ cup Pine nuts
  • 6 cloves of garlic
  • 4 oz pkg of basil 
  • ¾ cup extra virgin olive oil
  • ⅔ tsp Sea Salt
  1. Remove basil from the stem
  2. Peel garlic
  3. In food processor mix garlic, pine nuts, ¼ cup of your olive oil (save the rest), 
  4. Add basil and rest of oil. Process until completely blended
  5. Once blended, add sea salt and blend again.  add additional sea salt to taste if needed. Blend each time salt is added.
  6. Place 1 1/2 tablespoon over each single serving of pasta.
  7. Top pasta with 4 oz. cooked turkey chunks and mix
  8. KRUNCHY KALE CHIPS - Yield: 6 servings 

    • Bundle of organic  kale 
    • 1 tbsp. extra virgin olive oil 
    • 1 tsp. sea salt 
    • Optional: 2-3 cloves of garlic, thinly sliced 

    Oven

    Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper Remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry the kale. Drizzle kale with olive oil and sprinkle with sea salt Optional: throw garlic on kale as well if desired Bake until edges brown, but are not burnt. 10 to 15 minutes. 

    Dehydrator

     (Dehydrating at 105 degrees will ensure that your kale will remain raw and keep all it’s natural enzymes and nutrients.

    1. Tear kale into bite size pieces
    2. Place layer of Kale on each dehydtraor  tray 
    3. Lightly drizzle or spray kale with olive oil and sprinkle with sea salt Optional: throw garlic on kale as well if desired.
    4. Dehydrate at 105 degrees for 4-6 hours or until crunchy.

     

Chicken Quinoa

Yield: 6-8 servings

Ingredients

  • 1 cup organic quinoa (prepared with chicken stock)
  • 2 cups organic chicken broth
  • 1 1/2 pounds of boneless, skinless chicken breast tenders
  • 4 tbs. olive oil
  • 1 small onion (thinly sliced)
  • 1 red bell pepper (seeded and thinly sliced)
  • 1 yellow bell pepper (seeded and thinly sliced)
  • 5 cloves garlic (thinly sliced)
  • 20 leaves fresh sweet basil (julienne)
  • Salt and pepper to taste

Directions

  1. Cut chicken into one-inch pieces
  2. Heat large nonstick skillet over high heat and add the oil
  3. Add chicken and sauté for 5 minutes or until golden brown
  4. Add onions, bell peppers; sauté for one or two more minutes
  5. Add garlic and sauté until peppers become slightly limp, but still bright for about one to two minutes
  6. Season with salt and pepper
  7. Remove the pan from heat
  8. Add basil and quinoa
  9. Toss until basil wilts

 

Chicken Green Apple Salad

Yield: 1 serving

Ingredients

  • 1 diced green apple
  • 2 cups chopped romaine
  • 2 cups total: chopped celery, radishes, cucumbers and onions
  • 3 1/2 oz. cooked organic chicken (chilled)
  • 2 tbsp. hummus dressing

Directions

  1. In a large bowl, combine all ingredients

Chicken Quinoa

Yield: 6-8 servings

Ingredients

  • 1 cup organic quinoa (prepared with chicken stock)
  • 2 cups organic chicken broth
  • 1 1/2 pounds of boneless, skinless chicken breast tenders
  • 4 tbs. olive oil
  • 1 small onion (thinly sliced)
  • 1 red bell pepper (seeded and thinly sliced)
  • 1 yellow bell pepper (seeded and thinly sliced)
  • 5 cloves garlic (thinly sliced)
  • 20 leaves fresh sweet basil (julienne)
  • Salt and pepper to taste

Directions

  1. Cut chicken into one-inch pieces
  2. Heat large nonstick skillet over high heat and add the oil
  3. Add chicken and sauté for 5 minutes or until golden brown
  4. Add onions, bell peppers; sauté for one or two more minutes
  5. Add garlic and sauté until peppers become slightly limp, but still bright for about one to two minutes
  6. Season with salt and pepper
  7. Remove the pan from heat
  8. Add basil and quinoa
  9. Toss until basil wilts

 

Delicious Pakistani Dhal

Yield: 4 servings

Ingredients

  • 1 cup dry red lentils
  • 3 cups water
  • 1 diced onion
  • 2-3 diced or crushed garlic cloves
  • 1/2 peeled and chopped ginger root
  • 1/2 can of chopped tomatoes
  • 2 tsp. curry powder
  • 1/4 tsp. red chili powder
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 4-5 tbsp. cooking oil
  • salt and pepper to taste
  • * Vegetable stock can be added for additional taste

Directions

  1. Heat water in pot until boiling
  2. Add lentils and boil for one minute reduce heat and simmer lentils until they a thick paste
  3. While lentils are simmering, heat oil in frying pan
  4. Add onion, garlic and ginger
  5. Fry until soft
  6. Add curry, chili, cumin. coriander, salt and pepper and saute for 2-3 minutes
  7. Add tomatoes and saute for another 3-5 minutes
  8. Add fried spice mixture into lentil paste, stir and cook an additional 15-20 minutes

Poppy Seed Dressing

Yield: 1 cup

Ingredients

  • 1 1/2 tbsp. chopped onion
  • 1/2 cup raw cashews (rinsed)
  • 1/2 cup water
  • 3 tbsp. fresh lemon juice
  • 3 tbsp. orange juice
  • 1 tbsp. honey (opt.)
  • 1/2 tsp. celery seeds
  • 1 tbsp. poppy seeds
  • 3/4 tsp. salt
  • 1/2 tsp. paprika

Directions

  1. Blend all ingredients, except poppy seeds, until smooth
  2. Stir in poppy seeds
  3. Keep refridgerated
  4. May need to thin with additional water to desired ocnsistency

Belly Fat Tea

Yield: 1 cup  

Ingredients

  • 12 oz. of water
  • 1 whole lemon (cut in half)
  • 1/8 tsp. of cayenne pepper

Directions

  1. Cut lemon in half, squeeze in water
  2. Boil water and lemon (peel included)
  3. Add cayenne pepper to boiling water
  4. Let cool and drink

Baked Halibut

Yield: 1 serving

Ingredients

  • 4-6 oz. halibut steak
  • 1/8 tsp. sea salt
  • 1/8 tsp. pepper
  • 1/4 tsp. minced garlic 
  • 1/4 cup cilantro
  • 1 tsp. grape seed oil
  • 1 tbsp. fresh squeezed pinkgrapefruit juice

Directions

  1. Pre-heat oven to 450°
  2. Place halibut in shallow baking dish 
  3. Mix grape seed oil, minced garlic, cilantro, sea salt, pepper, and pink grapefruit in a small dish and pour over halibut 
  4. Bake halibut 14 minutes for each inch of thickness (until fish is no longer translucent and flakes easily with fork)

Baked Halibut

Yield: 1 serving

Ingredients

  • 4-6 oz. halibut steak
  • 1/8 tsp. sea salt
  • 1/8 tsp. pepper
  • 1/4 tsp. minced garlic 
  • 1/4 cup cilantro
  • 1 tsp. grape seed oil
  • 1 tbsp. fresh squeezed pinkgrapefruit juice

Directions

  1. Pre-heat oven to 450°
  2. Place halibut in shallow baking dish 
  3. Mix grape seed oil, minced garlic, cilantro, sea salt, pepper, and pink grapefruit in a small dish and pour over halibut 
  4. Bake halibut 14 minutes for each inch of thickness (until fish is no longer translucent and flakes easily with fork)

Baked Halibut

Yield: 1 serving

Ingredients

  • 4-6 oz. halibut steak
  • 1/8 tsp. sea salt
  • 1/8 tsp. pepper
  • 1/4 tsp. minced garlic 
  • 1/4 cup cilantro
  • 1 tsp. grape seed oil
  • 1 tbsp. fresh squeezed pinkgrapefruit juice

Directions

  1. Pre-heat oven to 450°
  2. Place halibut in shallow baking dish 
  3. Mix grape seed oil, minced garlic, cilantro, sea salt, pepper, and pink grapefruit in a small dish and pour over halibut 
  4. Bake halibut 14 minutes for each inch of thickness (until fish is no longer translucent and flakes easily with fork)

Baked Halibut

Yield: 1 serving

Ingredients

  • 4-6 oz. halibut steak
  • 1/8 tsp. sea salt
  • 1/8 tsp. pepper
  • 1/4 tsp. minced garlic 
  • 1/4 cup cilantro
  • 1 tsp. grape seed oil
  • 1 tbsp. fresh squeezed pinkgrapefruit juice

Directions

  1. Pre-heat oven to 450°
  2. Place halibut in shallow baking dish 
  3. Mix grape seed oil, minced garlic, cilantro, sea salt, pepper, and pink grapefruit in a small dish and pour over halibut 
  4. Bake halibut 14 minutes for each inch of thickness (until fish is no longer translucent and flakes easily with fork)

Chicken Quinoa

Yield: 6-8 servings

Ingredients

  • 1 cup organic quinoa (prepared with chicken stock)
  • 2 cups organic chicken broth
  • 1 1/2 pounds of boneless, skinless chicken breast tenders
  • 4 tbs. olive oil
  • 1 small onion (thinly sliced)
  • 1 red bell pepper (seeded and thinly sliced)
  • 1 yellow bell pepper (seeded and thinly sliced)
  • 5 cloves garlic (thinly sliced)
  • 20 leaves fresh sweet basil (julienne)
  • Salt and pepper to taste

Directions

  1. Cut chicken into one-inch pieces
  2. Heat large nonstick skillet over high heat and add the oil
  3. Add chicken and sauté for 5 minutes or until golden brown
  4. Add onions, bell peppers; sauté for one or two more minutes
  5. Add garlic and sauté until peppers become slightly limp, but still bright for about one to two minutes
  6. Season with salt and pepper
  7. Remove the pan from heat
  8. Add basil and quinoa
  9. Toss until basil wilts