1 bunch of leafy green lettuce
½ head celery
1-2 granny smith apples, seeds removed
1 lime, peeled
2 big handfuls of spinach or kale (de-veined)
1 cup fresh or frozen berries
1 teaspoon organic coconut oil
1 tablespoon chia seeds, pre-soaked
2 cups of fresh almond milk or water
Place all ingredients in blender and combine until smooth and creamy.
½ cup Kampuchea
1/3 cup fresh fruit juice of choice (preferably organic)
Juice from lemon or lime wedges(to taste)
Sparkling mineral water
Mix the Kampuchea and fresh fruit juice and pour into a tall glass filled with ice. Squeeze in the lemon or lime juice and top off with sparkling mineral water.
Orange Tahini Salad:
4 cups fresh baby spinach leaves
½ cup fresh mushrooms, sliced
1 orange, peeled and sliced
1/3 cup red onion, finely sliced
1/3 cup walnuts
Orange Tahini Dressing:
1 cup fresh orange juice
Small handful of pitted dates
¼ cup raw tahini
2 cloves garlic
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
Make the dressing first by placing all the ingredients in a blender and mixing until emulsified. Toss the salad ingredients; spinach, mushrooms, orange and red onion in the dressing and assemble the salad on a plate. Top with pieces of raw walnuts.
11/2 cups hibiscus tea, chilled
Seeds of 1 pomegranate (about ¾ cup)
1 cup frozen strawberries
Pinch of cayenne pepper (more or less to taste)
½ lime, peeled
1 teaspoon natural honey
1 teaspoon royal jelly
4 sprays of rose hydrosol
Raw Cleanse salad:
Lettuce greens of choice
Use amounts to your liking, (recommend 2 tablespoons hemp seeds).
Although cooked, this vegetable broth is very grounding and nutritious as a base for soups. It can also be consumed on its own. Being able to have something warm helps many people transition to a high raw food diet.
2 onions, skin left on
4 carrots, unpeeled
4 stalks celery
2 potatoes, skin on
2 cups broccoli
4 cloves garlic, crushed
½ cup fresh chopped parsley
2 bay leaves
11/2-inch piece kombu seaweed
1 teaspoon each fresh thyme and basil (dried is also fine)
Pinch of cayenne pepper, if desired
Chop the onions, carrots, celery, potatoes and broccoli into 1-inch cubes. Place in a stock pot, add remaining ingredients, cover with 10 cups pure alkaline water and bring to boil. Continue cooking over low heat for one hour. Cool, strain, discard the vegetables and store broth in an airtight container (glass mason jars are great) in your fridge. Keeps well for one week, or you can freeze.
For more information on natural cleanses and more see Steve Mason or see the front to book in appointments for a Cleanse Consultation Session.
And as always, if you have any personal training, weight loss or nutrition questions please see your Red Deer personal trainer here at 360 Fitness Personal Training and Weight Loss.