Recipes for Detox Season 2023

Ingredients:

• 4 medium-sized beets, roasted and diced
• 1 cup walnuts, chopped and toasted
• 2 cups mixed greens (e.g., arugula, spinach)
• 1/4 cup lemon or lime juice
• 2 tbsp olive oil
• Sea Salt to taste

Instructions:

1. In a large bowl, combine roasted beets, toasted walnuts, and mixed greens.
2. In a small bowl, whisk together lemon juice, olive oil, and salt.
3. Drizzle the dressing over the salad and toss to combine and serve.

Ingredients:

• 1 cup brown rice, cooked
• 1 cup green or brown lentils, cooked
• 4 cups vegetable broth
• 2 cups diced carrots
• 1 cup diced celery
• 1 cup diced zucchini
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp dried thyme
• Salt to taste

Instructions:

1. In a large pot, sauté onions and garlic until translucent.
2. Add diced carrots, celery, zucchini, and dried thyme. Sauté for 5 minutes.
3. Pour in vegetable broth and bring to a boil. Reduce heat and simmer until vegetables are tender.
4. Stir in cooked lentils and brown rice. Simmer for an additional 5 minutes.

Ingredients:

• 1 cup quinoa, cooked
• 2 cups mixed roasted vegetables (e.g., sweet potatoes, carrots, broccoli)
• 1/2 cup fresh spinach or arugula
• 1/4 cup toasted pine nuts
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 1 tsp dried oregano
• Sea Salt to taste

Instructions:

1. In a large bowl, combine cooked quinoa, roasted vegetables, fresh spinach or arugula, and toasted pine nuts.
2. In a small bowl, whisk together lemon juice, olive oil, dried oregano and sea salt.
3. Drizzle the dressing over the salad and toss to combine.

Ingredients:

• 1 head of cauliflower, grated into rice-like pieces
• 1 cup almond slivers
• 1/2 cup shredded coconut
• 2 tbsp coconut oil
• 2 cloves garlic, minced
• Juice of 1 lime
• Fresh cilantro for garnish
• Salt to taste

Instructions:

• In a large skillet, heat coconut oil over medium heat.
• Add garlic and sauté for a minute until fragrant.
• Stir in grated cauliflower and almond slivers. Cook for about 5 minutes.
• Add shredded coconut and cook for another 2-3 minutes.
• Season with lime juice and salt. Garnish with fresh cilantro before serving.

Ingredients:

• 1 cup quinoa, cooked
• 1 can (15 oz) pumpkin puree
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp curry powder
• 1 tsp turmeric
• 1/2 tsp cinnamon
• Salt to taste

Instructions:

1. Sauté onions and garlic until translucent.
2. Add pumpkin puree, chickpeas, curry powder, turmeric, cinnamon, and salt. Simmer until heated through.
3. Serve over cooked quinoa.

Ingredients:

• 2 cups Brussels sprouts, trimmed and halved
• 2 cups sweet potatoes, peeled and diced
• 2 cups carrots, peeled and sliced
• 2 cups parsnips, peeled and sliced
• 2 cups butternut squash, peeled and diced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large mixing bowl, combine the Brussels sprouts, sweet potatoes, carrots, parsnips, and butternut squash.
3. In a separate small bowl, whisk together the olive oil, minced garlic, dried thyme, dried rosemary, add salt to taste
4. Pour the olive oil mixture over the vegetables and toss well to ensure they are evenly coated.
5. Spread the vegetables in a single layer on a baking sheet lined with parchment paper or a silicone baking mat.
6. Roast in the preheated oven for about 30-35 minutes, or until the vegetables are tender and have developed a nice caramelized exterior. You can toss them halfway through the roasting time for even cooking.
7. Once roasted, remove the vegetables from the oven and let them cool for a few minutes before serving.
8. Serve the roasted fall vegetable medley as a side dish for your fall meals. Enjoy!