Quick and Easy Recipes

Chandanni Liver Cleanse Recipe: Vege-Bowl

Instructions

  • VEGE-BOWL

    • 1/2 Cup of Quinoa Pre-Cooked
    • 1 Sweet Potato, Pre-Cooked and Sliced
    • Steamed or Roasted Assortment of Vegetables like Carrots, Broccoli, Green Beans, Beets, etc.
    • Sliced Avocados

    DIRECTIONS

    Arrange all pre cooked vegetables and grains in a beautiful bowl and add any vegan dressing like Tahini or any good oil and lemon and serve.

  • LEMON TAHINI DRESSING

    • 1/4 Cup Tahini
    • 2 Garlic Cloves
    • 1/2 Cup Fresh Lemon Juice (About 2 Lemons)
    • 2-4 Tbsp Cold Pressed Olive Oil, or More to Taste
    • 1 Tsp Sea Salt or to Taste
    • 3 Tbsp Water, or as Needed

    DIRECTIONS

    Place all ingredients in blender and blend until smooth. Add to any dish and enjoy.

Chandanni Liver Cleanse Recipe: Overnight Oats and Coconut Balls

Instructions

  • RAW COCONUT BALLS

    • 1-1.5 Cups Unsweetened Shredded Coconut
    • 1/4 Cup Raw Organic Maple Syrup
    • 2 Tbsp Virgin Coconut Oil
    • 1/2 Tsp Pure Vanilla Extract
    • 1-2 Tbsp of Chandanni Smoothie Blend or other Superfood of your choice
    • 1/2-1 Jar of a Nut butter (almond, peanut, cashew, sunflower, etc.)
    • 1/8 Tsp Pink Himalayan Salt

    DIRECTIONS

    Combine all ingredients in a food processor or a bowl and process or stir until well blended. Place mixture in parchment lined container and refrigerate for about one hour to set. Once mixture is firm, remove and roll into small snack balls. These can be easily stored in an airtight container in the refrigerator for about 2 weeks or in the freezer for longer. For storage, it is helpful to separate stacked layers of balls with parchment paper to prevent sticking. They will melt if left out for too long, so keep cool if you are on the go.

  • OVERNIGHT OATS

    • 1 Clean Jar with Lid
    • 1/2 Cup Rolled Oats
    • 1 Cup Nut Milk (Coconut, Almond milk, Oatmilk)
    • 2 Tbsp Nuts and/or Seeds
    • 1 Tsp Cinnamon (or spices like Cardamom or Vanilla Extract)
    • 1-2 Tsp of Maple Syrup or Coconut Sugar

    TOPPINGS: Chia Seeds, Nuts, All Berries, Peaches, Cherries, Dried Fruits 

    DIRECTIONS

    Place all ingredients in a jar, screw the lid on top, shake, and place in fridge. Next morning, add a little nut milk and a little maple syrup or coconut sugar (optional).

Chandanni Liver Cleanse Recipe: Lentil Salad

Instructions

  • LENTIL SALAD

    • 1 Cup of Lentils Pre-Cooked in Water and Salt
    • 1/3 Cup of Chives
    • 1/3 Cup of Mint
    • 1/3 Cup of Dill
    • 1/2 Cup of Chopped Cilantro
    • 1/4 Cup Sliced Red Onion (Optional)
    • 1 Whole Juice of Lemon or Lime
    • Sea Salt to Taste
    • 1/4 Cup of Cold Pressed Olive Oil

    DIRECTIONS

    Place all ingredients in a bowl and serve fresh. Can refrigerate and enjoy for a couple of days.

RAW AVOCADO SOUP

Instructions

  • RAW AVOCADO SOUP

    • 2 1/2 Cups Filtered Water
    • 1 Cup Firmly Packed Baby Spinach Leaves
    • 1 Small Avocado, Pitted and Peeled
    • 1/2 English Cucumber, Roughly Chopped
    • 1/2 Cup Mint Leaves
    • 2 Tablespoons Fresh Lime Juice, or to Taste
    • I Clove of Garlic
    • 1 1/4 tsp Pink Himalayan Salt or Sea Salt

    DIRECTIONS

    Place all ingredients into a blender and blend until smooth. Place in a pretty bowl and garnish with a few fresh mint leaves.

PUMPKIN SOUP

  • 2¾ Lbs Sugar Pumpkin
    (or Butternut Squash, halved and seeded)
  • 1 Onion
    (peeled and quartered through the stem)
  • 3 Carrots
  • 1 Garlic Clove
    (peeled)
  • ½ Cup Olive Oil
  • Sea Salt to Taste
  • 5 Cups Vegetable Broth 

DIRECTIONS

Preheat oven to 450 degrees. Cut pumpkin and carrots into 2-inch pieces. Combine pumpkin, onion, carrots, and garlic on a baking pan. Add oil and 2 teaspoons salt; toss to coat, then spread in a single layer. Roast until pumpkin is tender when pierced with the tip of a sharp knife, about 30 minutes, rotating pan and tossing vegetables halfway through. Let cool, then remove skins. Transfer vegetables to a medium saucepan; heat over medium. Pour in 2 cups stock; purée with an immersion blender until smooth. With the blender running, slowly add remaining 3 cups stock, and puree until smooth. Bring soup to a simmer. Remove from heat, and season with sea salt. Cover to keep warm.

BLACK EYED PEAS AND COLLARD GREENS

  • 1½ Cup Black Eyed Peas
  • 2 Tbs Grape Seed Oil
  • 1 Onion Chopped
  • 1 Clove Garlic Chopped
  • 8 Cups Water
  • 6 Bay Leaves
  • ½ Tsp Of Tumeric
  • 1 Bunch Collard Greens Chopped
  • 2 Tsp Ground Coriander
  • 1 Tsp Juniper Berry Powder
  • 2 Tsp Dried Basil

DIRECTIONS

Soak the beans overnight. In a large pot saute the onions and garlic in oil. Brown the onions slowly until golden brown, now add all the spices and stir in. Add beans after straining them and add 8 cups of fresh water, and bay leaves. Cook for around 40 minutes on medium heat. Steep for 15 minutes and taste. Leave on heat for another few minutes, add sea salt to taste, and voilà!

KALE AND QUINOA BOWL

  • 3/4 Cup of Quinoa, Rinsed
  • 1 1/2 cups of Vegetable Broth or Water
  • 1 Small Cucumber Diced
  • 1/2 Avocado Sliced
  • 1 Tsp of Sesame Seeds
  • Several Stems of Fresh Chopped Parsley
  • Handful of Dried Cranberries

LEMON GINGER DRESSING

  • 1/4 Cup of Cold Pressed Olive Oil
  • Juice of 1 Lemon
  • 2 Tbsp of Maple Syrup (optional)
  • 2 Tbsp of Fresh Ginger Grated
  • 1 Small Clove of Garlic
  • Sea Salt or Pink Himalayan Salt to Taste

DIRECTIONS

Some people refer to these as Buddha bowls. These bowls are easy to make and loaded with nutrition. They can become a great practice and staple on this cleanse.

For dressing, blend all ingredients well in a blender and store in mason jar.

Cook the quinoa separately in a pan with water or vegetable broth on medium heat until all water is absorbed. Use fork to puff up the quinoa once its cooled down. Set aside.

Chop and slice all other ingredients and add to bowl. 

Toss with dressing and serve.

LENTIL SOUP

  • 3 Tbls Cold Pressed Olive Oil
  • 2 Cups Chopped Onions
  • 1 Cup Chopped Celery Stalks
  • 1 Cup Chopped Carrots
  • 2 Garlic Cloves, Chopped
  • 4 Cups (or more) Vegetable Broth
  • 1¼ Cups Lentils, Rinsed, Drained

DIRECTIONS

Heat oil in heavy large saucepan over medium-high heat. Add onions, celery, carrots, and garlic; sauté until vegetables begin to brown, about 15 minutes. Add 4 cups broth and lentils and bring to boil. Reduce heat to medium-low, cover, and simmer until lentils are tender, about 35 minutes. Transfer 2 cups soup (mostly solids) to blender and purée until smooth. Return purée to soup in pan; thin soup with more broth by ¼ cupfuls, if too thick. Season with sea salt or Braggs. Garnish with celery leaves.

MOONG DAAL, ZUCCHINI, ONIONS AND KALE

  • 1½ Cups Brown Rice
  • 1½ Cups Moong Daal
    (Other Lentils Will Work As Well)
  • 6 Cups Water
  • ½ Tsp Sea Salt
  • 1 Large Yellow Onion
  • 4 Small / Medium Zucchini
  • 4 Cups Loosely Packed Kale Leaves
  • cut or torn into 3 -4″ pieces
  • 1 Tbls Coconut Oil
  • 1 Tsp Spices
    (Coriander, Tumeric, Cumin)

DIRECTIONS

Place rice into a strainer and rinse well with cold water. Repeat with the moong daal. Add rice, daal, water and salt to a medium sized stockpot (1/2 gallon or larger). Bring to a boil, set to simmer and cover, stirring occasionally. Cook approximately 20 min or until all water is absorbed. Peel onion and slice into quarters. In a large frying pan, add coconut oil over medium heat. When oil is fairly hot, turn the heat down and add onions to the pan. Slice the zucchini into 1/4″ discs and add to the onions after about 5 minutes. Sauté until the zucchini starts to soften. Turn off the heat and add the kale, covering the pan so the kale will steam and soften. Once everything is done add vegetables to stock pot and stir well with the rice and daal. Add the spices and stir.

Reminder

Please Make Sure To Drink At Least One Liter Of Water A Day On This Cleanse To Help Facilitate The Elimination Process.