Protein Balls

1 cup oatmeal

¼ cup raw honey

½ cup peanut butter

2 scoops Balance Complete™

Optional add-ins: Raisins, cocoa nibs, Pure Protein Complete™, seeds, etc.

Red Drink

2 oz Ningxia Red™

3 drops Lime Vitality™ essential oil

½ tsp Sulfurzyme™ POWDER (cannot substitute capsules)

20 oz filtered water.

Drink at least 1 of these per day.

Quick Veggie Soup

• In a large pot of water, toss chopped garlic, onion, celery, carrot, parsley, and turnip
• Add any other leafy greens that you like: escarole, cabbage, and kale are great.
• Let simmer about 30 minutes, or until veggies are soft, then serve.

Mung Bean Minestrone

• Sauté 1 chopped onion in olive oil, salt and pepper for a few minutes.
• Add a few chopped carrots and continue sautéing.
• Add 1 quart vegetable broth or water. Cook until carrots are tender.
• Add 2 chopped zucchini and 2 chopped yellow squash, 1 can peeled crushed tomatoes (or fresh chopped tomatoes), and 1 bag frozen cut string beans (fresh works too).
• In a separate pot (or your instant pot) cook mung beans (any variety of canned beans will work to save you time, but forfeit some nutrients). Can also substitute lentils.
• Add finished beans to soup. Enjoy.

Liver Cleansing Medleys

Fruit Salad (breakfast only)

• Any combination of the following: green apples, pears, blueberries, raspberries, strawberries, grapes.
• Squeeze fresh lemon juice on top and sprinkle with ground flax seeds and/or sunflower seeds.

Spring Salad

• Slice 1 bunch of radishes, 1 cucumber, a few stalks of celery, and a few carrots (or other veggies of your choice)
• Mix in a bowl with mesclun greens and/or arugula and a jar of artichoke hearts, drained and sliced.
• Dress with olive oil and apple cider vinegar.

Bok Choy Salad

• Slice thinly and mix together: 6 stalks bok choy, ½ small red onion, 1 Granny Smith apple, and ½ cup sprouts (optional).
• Add lemon juice, salt, coriander
• Veggies will get softer from the lemon juice/salt combo, so the longer they sit, the better it tastes.
• Dress with olive oil just before serving.

Raw Kale Salad

• Chop 1 bunch of lacinato (dinosaur) kale, thinly slice ½ red onion and 1 fennel bulb. Toss in a bowl
• Squeeze the juice of 2 lemons over the salad and sprinkle with salt.
• Let it sit a few hours or overnight until it wilts. The longer it sits the better.
• Dress with olive oil before serving.

Greens

Steam Sautéed Veggies

For any leafy green veggies simply:

• Wash
• Tear up leaves, discarding stems
• Toss into a pan that has 1 Tablespoon of oil in it (choose your oil wisely, no trans fats)
• Heat through and sprinkle with sea salt
• Wait 1 minute, then add ½ cup cold water
• Cover with a tight fitting lid
• About 5 minutes later the greens will be perfect.
• Add any condiment like toasted sesame oil, olive oil, tamari, herbs, spices, seeds, etc.
• Stir before serving.

Sautéed Escarole

• Sauté half a bunch of scallions in olive oil in a large pan
• Add 1 head escarole chopped into small pieces, add a few splashes of water, cover for a minute, cook until wilted.

Collards

• Sauté half chopped onion and 1 chopped bell pepper in olive oil for a few minutes
• Add 1 head collards, de-stemmed and sliced into thin strips.
• Season with salt, pepper, and nutmeg
• Add some water, cover, and cook until greens are tender.

Grains

Basic Brown Rice

• Rinse 1 cup of rice in a colander
• Add 1 Tablespoon olive oil and rice to a pot and sauté’ until rice gives off a nutty aroma, about 5 minutes.
• Add 2 cups water to pot and bring back to a boil
• Reduce heat to low and cover with a tight-fitting lid.
• Let cook until all water is absorbed, about 45 minutes.

Quinoa

• Rinse 1 cup quinoa in a colander
• Add quinoa and 2 cups water to pot.
• Bring to boil.
• Reduce heat to low and cover with tight-fitting lid.
• Let cook until all water is absorbed, about 15-20 minutes.

Spring Pilaf

• Cook 1 cup brown rice. Julienne radishes, chop scallions and watercress leaves.
• Add brown rice vinegar and olive oil.
• Toss all ingredients together.

Protein

Lentils

• Place dried lentils, chopped onion, and chopped wakame (or other sea vegetable) in a saucepan. Cover with water.
• Bring to a boil and then simmer until lentils are soft.
• Season with parsley

Beans

You can pre-soak the beans, or pour boiling water over beans in a pot and let soak for 15 minutes, drain and rinse, OR just make them in the InstantPot. Add strip of kombu, chopped scallions, or onions for extra flavor.

Canned beans work too, though you will sacrifice some nutrition. Just be sure the cans are BPA free.

Fish

Pan cooking or baking are my 2 favorite ways to make fish.

“Poor man’s lobster”

• In a deep baking dish, slice white onion and line the bottom of the dish with them.
• Layer the fish fillets over the onions
• Place dobs of butter over the fillets so each fillet will get a good coating.
• Sprinkle with your favorite seasoning. Lemon Pepper is ours.
• Cover and bake at 350˚ for about 30 minutes. Fish will fall apart when done.

Cleanse Enhancers

Green Drink - with breakfast or midmorning snack

In a juicer add 3-6 stalks of celery, ½ cucumber, ½ green apple, 1 whole small lemon with skin.

Immune Booster

Grate daikon radish (about 3 inches) and/or ginger root and/or 1 clove raw garlic chopped fine or pressed. Add to salads, veggies, or grains. These foods are anti-microbial and blood cleaners to give your immune system a boost.

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