Raw Food Detox Recipes

Raw Food Detox Recipes

These are the recipes I used during my detox.  Most were derived from Ani Phyo’s Raw Food Essentials with the exception of the Raw Cereal, which is my own concoction.  I hope they are helpful!

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Raw Cereal (Makes 10 cups)

* 1 cup of raw buckwheat groats
* 2 cups of shredded unsweetened coconut
* 2 cups of raw whole flax seeds
* 2 cups of chia seeds
* 1 cup of sesame seeds
* 2 cups of chopped dates
* Stir all of the ingredients together in a big bowl.  Store in a jar in the fridge.  Serve with fruit, nuts and almond mylk.
I like using frozen fruit in my smoothies because to be honest, warm, thin smoothies weird me out.  Also, these recipes use lighter greens like spinach and lettuce because the texture of kale and collards require me to mask them with nuts, coconut, bananas and dates which add sugar that I don’t need.  So most of these smoothie recipes are really light.  Also, I’m not exercising right now, so I don’t need the calories of bananas, coconuts, nuts and dates, so I limit these to the days I’m going to be moving a little bit more.

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Green Smoothie 1:

* 1 cup chopped spinach
* 1 cup chopped romaine
* 2 mini broccoli crowns
* 1 banana
* 1 cup blueberries
* Add a touch of honey, if needed
* 2 cups filtered Brita water

Green Smoothie 2:

* 1 cup chopped kale
* 1 cup romaine
* 1 cup of strawberries
* 1 cup of mango
* Add a touch of honey, if needed
* 2 cups filtered Brita water

Creamy Green Smoothie 1:

* 1 cup chopped spinach
* 1 cup chopped romaine
* 1/2 cup broccoli
* 1 banana
* 2 cups blueberries
* 1/2 cup cashews
* 1/2 cup pitted dates
* 2 cups filtered Brita water
* Add a touch of honey, if needed

Creamy Green Smoothie 2:

* 1 cup chopped spinach
* 1/2 cup broccoli
* 1 cup chopped romaine
* 1/2 cup almonds
* 2 cups of strawberries
* 1 banana
* 2 cups of filtered Brita water
* Add a touch of honey, if needed

blueberry-smoothie

Fruity Green Smoothie 1:

* 3 cups strawberries
* 1/4 cup lime juice (from 1 or 2 limes)
* 1 cup of spinach
* 2 cups of filtered Brita water
* Add a touch of honey, if needed

Fruity Green Smoothie 2:

* 3 cups of tea brewed from organic rooibos
* 1 cup of pitted fresh apricots or 1/2 cup dried apricots
* 1/2 cup cashews
* 1/4 cup pitted dates
* 1 cup ice

Fun Smoothie 1:

* 1 banana
* 1/4 almond butter
* 2 tablespoons yacon
* 1/4 teaspoon ground cinnamon
* 3 cups filtered Brita water
* 1 cup ice

Fun Smoothie 2:

* 1 banana
* 1/4 cup cacao nibs
* 1/4 cup almonds
* 2 tablespoons flaxseed
* 2 tablespoons shredded coconut
* 2 tablespoons pitted dates
* 1 tablespoon coconut oil
* 3 cups filtered Brita water
* 1 cup ice

The recipes here were delicious.  Some are are so light and I was afraid that I was going to be hungry.  But I think that the lemon and vinegar made my tummy pucker so I wasn’t hungry.  Seriously!  The Mexican Lime Soup, for example is sooo light and I thought, I’m going to need much more.  It was surprisingly satisfying.  Many of the other recipes use a lot of nuts which are really rich and filling– so again, no hunger.  PERFECT!

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Mexican Lime Soup

* 1/2 cup sliced yellow onion
* 1/2 cup seeded and chopped mild green chiles (2 large)
* 1/2 cup lime juice (5-6 limes)
* 1 teaspoon sea salt
* 1 teaspoon minced garlic
* 1 teaspoon extra-virgin olive oil
* 1 cups filtered water
* 2 cups seeded and chopped tomatoes
* 1/4 cup chopped cilantro
* 2 large ripe avocados, pitted and sliced
* Begin by placing the onion, chiles, lime juice, salt, garlic, thyme, and olive oil in a mixing bowl.  Set aside to marinate and soften for at least 20 minutes.
* Then place the water and tomatoes in a high-speed blender.  Blend until smooth.  Add the marinated vegetables with their marinade.  Pulse gently to mix.
* To serve, divide among four serving bowls.  Top with the cilantro and avocado slices.

Tomato Chili with Taco Nut Meat with Jalapeño Kream:
For the Chili:

* 3 cup seeded and diced heirloom tomato
* 1/4 cup chopped celery
* 1 cup seeded and chopped red and green bell pepper
* 1 cup fresh corn
* 1/2 cup sweet onion
* 1/3 cup chopped mushrooms (any variety)
* 1 teaspoon minced garlic
* 2 teaspoons chile powder
* 1 teaspoon ground cumin
* 3/4 teaspoon dried oregano
* 1/2 cup fresh cilantro
* 1/2 teaspoon chopped jalapeño
* 1/4 teaspoon sea salt
* Place all the ingredients in a mixing bowl and mix well.

For the Taco Nut Meat:

* 1 cup walnuts
* 1 tablespoon extra-virgin olive oil
* 1 tablespoon ground cumin
* 2 teaspoons ground coriander
* 1 teaspoon Bragg Liquid Aminos, or Nama Shoyu or Coconut Aminos
* 1/4 teaspoon sea salt, or to taste
* Place the walnuts in a food processor and process into small pieces.  Add the remaining ingredients; pulse to mix well.
* Will keep for 1 week in the fridge

Jalapeño Lime Kream:

* 1 cup cashews
* 1/4 cup seeded, chopped jalapeño pepper (about 2 whole)
* 1 teaspoon lime zest
* 1/4 cup lime juice (from about 2 limes)
* 1 tablespoon extra-virgin olive oil
* 1/2 teaspoon sea salt
* 1/4 cup filtered water, or as needed
* Begin by grinding half of your cashews at a time into a powder.  Place this powder in a 1 cup blender.  Add the remaining ingredients and blend until smooth.  Add only enough water as needed to produce a smooth, creamy consistency.  If you don’t have a small blender, then double the recipe and use the Kream to accompany another dish.

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Garden Wrap

* 2 large collard leaves
* Use your Jalapeño or Red Pepper Kream
* A touch of your Aioli Mayonnaise
* 1/2 cup peeled, chopped cucumber
* 1/2 cup seeded and chopped red bell pepper
* 1/2 cup sliced mushrooms
* 1/2 cup sprouts
* Cut the leaves from the thick center stem of each collard leaf to make a total of four flat pieces.  Spoon the Kream of your choice across the bottom edge of the shorter width of each leaf.  Top with cucumbers, bell peppers, mushrooms, and sprouts.  Roll up onto a wrap and serve.

Aioli Mayonnaise

* 1 cup macadamia, cashew and/or pine nuts
* 3/4 cup filtered water, or as needed
* 1 teaspoon minced garlic, or to taste
* 1/2 teaspoon sea salt
* Blend all the ingredients into a smooth mayonnaise, adding more water as needed to produce your desired consistency.

Mock Tuna Salad

* 1 recipe Aioli Mayonnaise
* 3 cups carrot pulp (from about 1 pound washed, peeled, juiced carrots)
* 1 cup chopped celery
* 1/4 cup chopped yellow onion
* Place all ingredients in a mixing bowl and mix well.  Serve along side one of your salads.

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Kreme of Broccoli Soup with Red Bell Pepper Kream:
For Soup:

* 1 cup chopped broccoli
* 1 cup spinach, washed well and packed
* 1 cup cashews
* 1/2 cup extra-virgin olive oil
* 2 teaspoons sea salt
* 2 cups water
* Place ingredients in a high speed blender and blend until smooth.

For  Red Bell Pepper Kream:

* 1/2 cup cashews
* 1 cup seeded and chopped red bell beeper
* 1 tablespoon lemon juice
* 1/2 teaspoon sea salt
* 2 tablespoons filtered water, or as needed
* Begin by grinding your cashews into a powder.  Then, place all the ingredients in a Personal Blender and blend until smooth.  Stir before using.  If you don’t have a small blender, then double the recipe and use the Kream to accompany another dish.
* Top soup with Kream.  Eat!

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Corn Tortilla and Mushroom Scramble with Heirloom Tomato Salsa

  • 2 cups sliced mushrooms, any type
  • 2 tablespoons Coconut Aminos, Nama Shoyu or Bragg Liquid Aminos
  • 3 tablespoons extra-virgin olive oil
  • 1 recipe Soft Corn Tortilla
  • 1 recipe Heirloom Tomato Salsa
  • Marinate your mushrooms by tossing them in Coconut Aminos and olive oil.  Set aside to marinate for 5-10 minutes or longer.
  • Slice two or three tortillas into 1-in strips and then cut in half lengthwise.  Place in a mixing bowl.  Add the salsa and musthrooms and toss lightly.  Serve immediately.

Heirloom Tomato Salsa

  • 1 cup seeded and diced heirloom tomato
  • 1/4 cup chopped fresh cilantro
  • 1/2 teaspoon minced garlic
  • 1/2 to 1 teaspoon chopped jalapeno pepper
  • 1/4 teaspoon sea salt
  • Place all ingredients in a mixing bowl and mix well

Soft Corn Tortillas

  • 1 1/2 cups corn kernels (from 3-4 ears of corn)
  • 1/2 cup flax meal
  • 1/2-3/4 cups filtered water
  • Place all ingredients in a high-speed blender and blend to mix.
  • Form four 1/4 cup circles on parchment paper and dehydrate them.  I don’t have a dehydrator, but I’m going to use my oven set on its lowest setting for approximately 3-4 hours.

Seaweed and Cucumber Salad:

  • 1 cup dried wakame
  • 2 cups sliced cucumber
  • 2 tablespoons apple cider vinegar
  • 3 tablespoons toasted sesame or extra-virgin olive oil
  • 1/2 teaspoon minced garlic
  • First soak the wakame in about 1 cup of filtered water.  Set aside to hydrate for at least 5 minutes. Squeeze the excess water from the wakame and place the seaweed in a mixing bowl with the remaining ingredients.  Toss to mix well.  Keeps only 1 day in the fridge.

Zucchini Bread

  • 2 cups chopped zucchini
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon sea salt
  • 1 cup almond meal
  • 1 cup flax meal
  • Place the zucchini, oil, and salt in a food processor, and process in to a puree.  Add the almond meal and flax meal, and process into batter.
  • If you’re going to eat the recipe in this form, then spread the batter evenly on parchment paper and pop it into the oven on the lowest temp for 3-4 hours and then flip to complete on the other side for another 3-4 hours or until it is dehydrated.  Or use your dehydrator.  Otherwise, use it for the crust for Quiche…

Spinach Quiche

  • 1 recipe Quiche Crust dehydrated as directed
  • 1 cup sliced yellow onion
  • 1 teaspoon Coconut Aminos
  • 2 teaspoons garlic
  • 1 teaspoon sea salt
  • 2 cups sunflower seeds
  • 1/4 cup lemon juice (from about 2 lemons)
  • 1/2 to 3/4 cup filtered water, as needed
  • 3 cups spinach, washed and tightly packed
  • Marinate the onion in a bowl with the coconut aminos and marinate for at least 20 minutes to soften

Asian Greens with Lemon-Tahini Dressing
Dressing:

  • 1/4 cup tahini
  • 1/4 cup lemon juice
  • 2 tablespoons Bragg Liquid Aminos
  • 1/4 cup water, or as needed

Salad:

  • 2 cups chopped matsuma (Japanese mustard greens– if you cannot find them, use hearty, spicy mixed lettuces.)
  • 2 cups chopped mustard greens
  • 10 radishes, sliced (I’ll try one large daikon, perhaps)
  • 1/2 cup corn kernels
  • 1 tablespoon fresh basil leaves
  • Place the dressing ingredients in a bowl and mix with a spoon.  Pour over the salad and mix well.

Spring Greens in Curry Dressing
Basic Dressing:

  • 1 cup chopped fruit or vegetable such as apple or orange, red bell pepper or tomato
  • 1/3 cup extra-virgin olive oil
  • 1 clove of minced garlic
  • 1/4 teaspoon of dried oregano or basil
  • 1/2 teaspoon sea salt, or to taste
  • Place all the ingredients in a personal blender and blend until smooth.  If using a dry vegetable such as carrot, you may need to add a couple of tablespoons of water to achieve your desired consistency.

For the Dressing:

  • Use 1 recipe Basic Dressing
  • 2 teaspoons curry powder
  • Blend the curry powder with the basic blended dressing.  If you don’t want too much curry dressing, then just guestimate the portions and mix by hand the amount you desire.

For the Salad:

  • 8 cups mixed greens such as mesclun, macho, arugula, or spinach (about 1 pound)
  • 1 cup snap peas
  • To serve, toss the salad with the dressing and serve immediately.

 

Maki with Marinated Spinach and “Peanut” Sauce

  • 4 cups spinach, well washed
  • 2 tablespoons olive oil
  • 4 nori sheets
  • 1 recipe Sushi Rice
  • 1 recipe Peanut Sauce
  • 1 cup seeded red bell pepper sliced into long thin strips (~ 1/2 a pepper)
  • 1/4 cup fresh cilantro finely chopped
  • Toss the spinach with the olive oil, and set aside for 5 minutes to soften.
  • Lay a sheet of nori on a dry surface, such as a cutting board or large plate.  Along the entire bottom edge (the edge closest to you) spread about 1/4 cup of Sushi Rice evenly.  Press down gently.  Spread one-quarter of the Peanut Sauce evenly over the rice; it will help hold the rice bits together once rolled.  Layer on one quarter of the marinated spinach, then one quarter of the red bell pepper strips and cilantro along the bottom edge.  Roll up tightly.  Repeat with the remaining nori sheets and fillings.  DO NOT OVERSTUFF.
  • Enjoy whole or slice into four to six pieces with a dry, sharp knife.

Peanut Sauce

  • 1/2 cup almond butter
  • 1/4 cup lime juice
  • 2 tablespoons apple cider vinegar (I’ll probably use balsamic)
  • 1 tablespoon Coconut Aminos
  • 1 teaspoon minced garlic
  • 1/2 to 2/3 cup filtered water, as needed
  • Whisk all ingredients together in a mixing bowl, slowly adding only enough water to create a thick sauce.

Sushi Rice

  • 1 1/2 cups peeled and diced turnips (or jicama)
  • 1/2 cup pine nuts (or cashews)
  • 1/4 teaspoon sea salt
  • 2 teaspoons apple cider vinegar
  • In a food processor, combine the turnips, pine nuts and salt.  Process into rice-size pieces.  Add the vinegar and pulse gently to mix.

Tomato and Tarragon Bisque

  • 3 cups chopped tomatoes
  • 3/4 cup extra-virgin olive oil
  • 1 teaspoon chopped garlic
  • 1/8 teaspoon grated nutmeg
  • 1 tablespoon fresh tarragon, packed
  • 1 teaspoon fresh parsley, packed
  • 2 teaspoons sea salt
  • 2 cups water
  • Place all ingredients in a high speed blender and blend until smooth.
  • Garnish with fresh tarragon sprigs.

Korean Stir-Fried Kelp Noodles with Vegetables (Jap Chae)

  • 1/2 cup thinly sliced onion
  • 1 cup sliced shiitake mushrooms
  • 1 tablespoon Nama Shoyu, Bragg Liquid Aminos or Coconut Aminos
  • 1/2 cup julienned carrot
  • 1/2 teaspoon minced garlic
  • 1 teaspoon agave syrup (I’ll probably use honey)
  • 2 tablespoons toasted sesame oil
  • 1 (12 ounce) package kelp noodles
  • Place the onion and mushrooms in a large mixing bowl and toss with the Nama Shoyu until well mixed.  Set aside for at least 15 to 20 minutes to marinate and soften.
  • Add to the marinade the carrot, garlic, agave (or honey) and sesame oil.  MIx well.  Add the noodles and spinach, and toss to mix well.

Rawmesan Cheese

  • 1/2 cup cashews, ground into a powder
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon sea salt
  • Mix the ingredients in a small bowl and sprinkle over soups, salads or sandwiches.  Will keep for 5 days in the fridge.

 

 

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