Optimal Cleanse recipes

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!

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

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)

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

Ingredients

• 2-4 cups chopped romaine
• 2 cups total: bell peppers, cauliflower and broccoli
• ½ diced avocado
• 2 tbsp. hummus dressing

Directions

1. In a large bowl, combine all ingredients

Ingredients

• 2-3 cups mixed greens
• 2 cups broccoli slaw
• 3 1/2 oz. halibut (marinate in cilantro, olive oil and lemon)
• 1 whole sliced grapefruit

Directions

1. In a large bowl, combine all ingredients

Ingredients

• 2 cups raw spinach
• 2 cups total bell peppers, cauliflower and broccoli
•  ½ diced avocado
• 2 tbsp. umeboshi dressing

Directions

1. In a large bowl, combine all ingredients

Ingredients

• 2 cups mixed greens
• 3 1/2 oz. grilled asparagus
• 3 1/2 oz. salmon
• ½ cup blackberries

Directions

1. In a large bowl, combine all ingredients

Ingredients

• 2-4 cups spring mix
• 2 cups raw spinach
• 3 1/2 oz. cooked organic chicken (chilled)
• ½ cup raspberries
• 2 tbsp. hummus dressing

Directions

1. In a large bowl, combine all ingredients

Ingredients

• Whole organic chicken (cut up and washed, bone in)
• 6-8 cloves garlic (thinly sliced)
• 1 onion (chopped)
• 1 box of organic chicken broth
• equal parts water
• cabbage, broccoli, spinach, celery, zucchini and parsley (chopped)
• celtic sea salt, white and black pepper

Optional: Asparagus, leeks (chopped), green beans, brussel sprouts, chives (chopped), 1 cup of lentils

Vegetarian option: Substitute chicken with 2 cups of Lentils and chicken broth with vegetable broth

Directions

1. Bring to a boil: chicken, garlic, onion, broth and water in a large pot for 10 minutes
2. Set to simmer and add vegetables (2 hours)
3. Add remaining seasonings just before serving

Ingredients

• 1 can each: organic kidney, pinto, black, white, adzuki and garbanzo beans
• 1 cup lentils
• 1/2 cup chopped cilantro or parsley
• 2 tbsp. chili powder
• 1 cup diced celery
• 2 cups organic vegetable broth

Optional: 1 1/2 lbs. ground organic turkey or buffalo

Vegetarian option: Substitute organic turkey or buffalo with 2 cups of lentils

Directions

1. Place all ingredients in crock pot
2. Cook at medium heat, roughly 4-8 hours

Ingredients

• 1 whole organic chicken
• 4 garlic heads (cloves peeled)
• 9 sprigs of thyme (remove leaves from stem)
• 9 sprigs of tarragon (remove leaves from stem)
• 1 lemon
• 2 tbsp. olive oil
• Salt and pepper to taste

Directions

1. Preheat oven to 450 degrees
2. Cut the lemon in half and place both halves inside the chicken cavity
3. Place 3 sprigs of thyme and 3 sprigs of tarragon under the skin above the chicken breast
4. Place 3 sprigs of thyme and 3 sprigs of tarragon inside the chicken cavity
5. Sprinkle the remaining thyme and tarragon leaves on the outside of the chicken
6. Put the whole peeled garlic cloves on the outside, surrounding and inside the chicken
7. Drizzle olive oil over the chicken
8. Put 1 1/2 cups water in the bottom of the roasting pan
9. Season with salt and pepper
10. Put in the oven for 1 hour covered. Remove cover and cook for an additional 1/2 hour
11. Let cool and serve  

 ** Goes great with Kale Chips!

Ingredients

• 1 brown rice tortilla
• 1 tbsp. hummus
• 1 cup arugula
• 1/2 avocado
• 1/2 cup ground brown turkey
• Sea salt and pepper to taste

Directions

1. Spread hummus on tortilla
2. Spoon on ground turkey
3. Add arugula
4. Top with avocado
5. Wrap and enjoy!

Ingredients

• 1/4 cup uncooked quinoa
• 1 cup water 
• 1/4 cup diced asian pears
• Cinnamon and stevia to sweeten

Optional: 1/4 cup rice milk, and/or unsweetened cocoa powder

Directions

1. 1. Place water and uncooked quinoa in a sauce pan. Heat to a boil and then set to a simmer and cook covered for approx. 10-15 minutes(until all water is absorbed)
2. Add cinnamon and steevia to taste

Ingredients

• Bundle of curly leaf kale
• 1 tbsp. extra virgin olive oil
• 1 tsp. sea salt

Optional: 2-3 cloves of garlic, thinly sliced

Directions

1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper
2. 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
3. Optional: throw garlic on kale as well if desired
4. Bake until edges brown, but are not burnt. 10 to 15 minutes

Ingredients

• 1 cup olive oil
• 6 cloves of garlic
• 4 tsps. umeboshi plum paste
• 1/8 tsp. sea salt

Directions

1. Blend all ingredients in blender
2. Leave it out for 24 hours to richen the taste, and then keep refrigerated

Ingredients

• 1/2 cup cashews
• 1 cup water
• 1/2 tsp. dill weed
• 2 tbsp. lemon juice
• 2 tsp. parsley
• 1/2 tsp. salt
• 1/2 tsp. garlic powder

Directions

1. Stir in: dill weed, lemon juice, parsley, salt, garlic powder
2. Serve cold or cook to make a spread

Ingredients

• 1 tbsp. grape seed oil
• 1 tbsp. hummus
• 1 tsp. chopped cilantro
• 3 tbsp. lime juice
• Pinch of salt and pinch of ground pepper

Directions

1. Blend all ingredients in blender

Ingredients

• Bundle of curly leaf kale
• 1 tbsp. extra virgin olive oil
• 1 tsp. sea salt

Optional: 2-3 cloves of garlic, thinly sliced

Directions

1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper
2. 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
3. Optional: throw garlic on kale as well if desired
4. Bake until edges brown, but are not burnt. 10 to 15 minutes

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