Recipes

Here are some recipes that I have particularly liked from the purification program. I had several people ask me to share, so I thought I would just post them. I'll post more as I try more.


Cilantro Lime Dressing: (pretty strong, you have to really like cilantro and lime to like this dressing - Greg didn't care for it. I loved it. I just made the second batch of it tonight!)

1/2 cup freshly squeezed lime juice
1/2 cup extra virgin olive oil
1 T chopped cilantro (fresh)
1 T chopped onion
2 cloves of garlic, crushed
salt and pepper to taste

mix together. Store in the fridge for longer shelf life. Set out for about 30 minutes prior to serving to soften the oil.

Pineapple Salsa - for baked fish or chicken - also has a strong cilantro flavor

1/2 or more of a ripe pineapple, cut into small chunks
2-3 Tbsp cilantro
1 small purple onion, chopped
1 red pepper, chopped
1-2 jalapenos, chopped
1 Tbsp freshly grated ginger
1/2 freshly squeezed lime juice
Agave nectar (or Stevia) to taste (I use agave, about 1/2 Tbsp)
Sea salt and pepper to taste

combine all ingredients together - serve over fish or chicken.

Hamburger Casserole: tastes kind of like a steak sandwich without the bread

1 lb hamburger
2 large onions, chopped
2 cups tomatoes, diced
2 green peppers (or red)
1/2 cup cooked brown rice
1 teaspoon chili powder
1.5 teaspoons sea salt
1/4 teaspoon pepper

saute peppers and onions. Add hamburger and cook until brown. Add tomatoes, rice and seasoning. Place in a casserole dish and bake at 375 for 50 minutes.

Oven Baked Carrot Fries:

1 1/2 lbs carrots
2 Tbsp olive oil
1/2 tsp sea salt
pepper to taste (I used white pepper - it was really good)
fresh rosemary

Preheat oven to 425. Line shallow pan (or baking sheet) with foil. Peel carrots. Using a sharp knife, slice away tip and end of each carrot. Cut carrots in half cross-wise. Cut carrots in half length-wise once, and then length-wise again. In a mixing bowl combine the carrots, oil and seasoning until evenly coated. Spread in pan as evenly as possible. Bake for 20 minutes or until tender (or less if you like them crunchy).