We recommend that you eat as many easy to digest foods as possible during your Juice Til Dinner Cleanse. Water containing vegetables are best. They help to push the waste up and out of the cells and intestines. Here are a few simple recipes to help you with your cleanse!
1 head Romaine, chopped
1/2 bunch lacinato kale handful cherry tomatoes
1/2 avocado, sliced
2 green onions, chopped
1 carrot, chopped
juice of 1/2 lemon
Sprinkle of Herbs de Provence
Combine all ingredients in a large bowl, and toss until combined. Serves 1-2
4 organic eggs
1/2 cup chopped broccoli
1/2 cup chopped cauliflower
1/2 cup chopped spinach
1/4 cup chopped onion and or mushrooms just a little “pat” of butter
salt and pepper
sprinkle of shredded raw goat cheese
These vegetables can easily be substituted with you own favorites as well. I like to saute or steam the veggies before hand to soften them up. You can also minced the vegetables up a bit depending on your preference. Crack eggs into a large bowl and whisked together with a fork until blended (approx 10-20 sec). Melt the better in a medium size frying pan on medium heat. Mix the vegetables in with the whipped egg mixture. Once the butter is melted slowly add the egg and vegetables into the pan. Cook on medium until the mixture is almost all solid. With a spatula carefully fold the omelette in half. Continue to cook flipping occasionally until it is cooked through.
Sprinkle with raw goat cheese and serve with your favorite hot sauce Serves 1-2
Easy Grilled Chicken
1-2 organic chicken breasts
1/2 teaspoon salt
1/2 teaspoon cracked pepper
1/2 teaspoon garlic salt or minced garlic
Combine spices in a medium size bowl. Thoroughly wash chicken in cold water and add to the bowl with the spice mixture. Mix together with a fork or tongs until both sides are coated. Place chicken on grill over medium heat. Grill both sides for approximately 4-5 minutes or until cooked through. I like to cut the thickest part of the chicken open with a knife to ensure it is cooked through. Chicken should have an internal cooking temperature of 170 degrees.
Serve with a slice of lemon or chop it into strips and add it to your favorite salad. Serves 1-2
Spaghetti Squash and Marinara
1 spaghetti squash
1 cup pasta sauce such as Muir Glen, Seeds of Change, or any other natural marinara
sauce you enjoy. Look for organic, high quality sauces with little or no sugar (never refined sugar) and oil (only olive oil) listed as one of the last ingredients.
Pre-heat oven to 350 degrees F. Slice the spaghetti squash in half lengthwise and remove the seeds. Slice halved squash into quarters, place in a baking dish and cover with foil. Bake until soft (you should be able to easily pierce with a fork). Heat the marinara sauce on the stove.
Spoon heated marinara sauce over the squash and serve. Serves 1-2
Simple Roasted Veggie Croutons with Salad
1 large sweet potato or 1 medium eggplant, cut into 1 inch cubes pat of organic butter
salt and pepper to taste
5 oz fresh spinach
hand full cherry tomatoes 1 carrot, sliced
Juice of 1 lemon
Spike to taste
Preheat oven to 350 degrees. Coat eggplant or sweet potato with butter, salt and pepper in a baking dish. Bake until desired consistency. Sweet potato will become tender, and eggplant will reduce in size by half. Add veggie croutons to other salad ingredients in a large bowl. Toss, serve and enjoy!
Basil Avocado Sauce with Raw Greens
5 oz of baby spinach or chopped kale hand full of cherry tomatoes
2 Tbsp red onion
6-8 sun dried tomatoes, sliced
1 Tbsp chopped parsley
1 avocado pitted and chopped
1 hand full basil
1 or 2 cloves garlic
1 medium zucchini, peeled and chopped 1 lemon zest and juice
salt and pepper to taste
Blend the dressing ingredients in a high speed blender. Add water if necessary for desired consistency. Place spinach, tomatoes, onions, sun dried tomatoes and parsley in a large bowl, and dress with avocado sauce. Toss, serve and enjoy!