Mexican Chopped Salad (minus the corn for the cleanse) (Inspired by Racheal Ray) 1 Chopped Orange or Red Bell Pepper Chopped 1 Container Cherry Tomatoes Halved 1 Bunch of Radishes Chopped 1 Large Cucumber Chopped 1 Large Avocado Chopped 1/2 Red Onion Chopped 6 …
These are in pdf format… some good ones! Click the arrows to go through all of the recipes.
Soups are a great way to eat lots of vegetables. Especially in the Fall and Winter months a steaming bowl of soup is comforting and filling when you are on the Shaklee 7 Day Cleanse. Here are a few ideas to start with. Check back …
I want to help you make this cleanse a really enjoyable experience. Vegetables can have LOADS of FLAVOR! Here are some links to condiments and vinaigrettes to kick them up to gourmet status: Creamy Cauliflower Sauce 1 head of cauliflower cut into florets Boil until …
What a pleasure to meet Dorie Greenspan here at Melissa’s Produce! She is so lovely, very gracious and oh so sweet. The kind of person you’d love to have as a friend, especially a friend who invites you to dinner, or just hang out with her in the kitchen. She was here to highlight her new cookbook “Everyday Dorie”.
LOVE LOVE LOVE this cookbook!!! Over the Christmas break I had most of my family under one roof. Always so nice to have the table full and lots of ideas on food that isn’t too fussy, but FULL of FLAVOR!! If I were you, I’d say go buy this book! Everything I’ve made has been delicious. I’m highlighting this recipe because I made it in the daylight and had a picture.
We had this salad alongside a take out pizza before going to for a tour of Christmas lights. I made the simple “Sweet Chili Chicken Thighs” pg. 114 one night leading up to Christmas with a simple pot of rice…layers of flavor!
For our Christmas Eve dinner I made her “Marinated and Pan Seared Flank Steak” (but David grilled ours) on pg 142. Super tender and lots of umami. Sorry no photo, but I would make it again and again.
Cauliflower Tabbouleh
If you have time, it’s best to chill the salad for at least an hour.
Makes 4 servings
INGREDIENTS
¼ cup moist, plump, golden or dark raisins
1 large head cauliflower
1 cup cooked or canned chickpeas, drained and patted dry
¼ cup finely chopped unblanched almonds
¼ cup finely chopped fresh mint
¼ cup finely chopped fresh parsley or cilantro
1 to 2 lemons
Fine sea salt and freshly ground pepper
1 tablespoon extra-virgin olive oil, or more to taste
PREPARATION
Check your raisins: If they’re not plump and soft, put them in a bowl of hot tap water and set them aside to soak. When you’re ready for them, drain and pat dry.
Remove the green leaves from the cauliflower. Cut it in half from top to bottom and then crosswise into quarters. There are several ways to grate the cauliflower: you can use the larger holes on a box grater, a Microplane greater with the larger holes or the grating blade of a food processor. You can also use the regular metal blade of the processor, but make certain that you pulse in super-short spurts and stop the instant you get granule- grate too long, and you’ll lose the texture, which is what this dish is all about. If it’s not already in a big bowl, put the cauliflower in one now.
Add the chickpeas, almonds, herbs and raisins. Finely grate the zest of one lemon over the tabbouleh and squeeze in the juice, tossing the salad lightly with a fork. Season with salt and pepper, drizzle over the olive oil and toss to incorporate. Taste the salad and see if you’d like more salt, pepper, lemon zest, juice and /or oil. Serve the salad or, preferably, cover it tightly and refrigerate it for at least an hour.
It is easy being green! You’d think green wouldn’t taste good, but not true especially with this combination. Green Dragon Smoothie 1/2 Peeled Yellow Dragon Fruit or any tropical fruit 1/2 Green Apple Handful of spinach 1/2 banana 2 Scoops Vanilla Life Shake Ice …
