Today Greg and I are ten days into the purification program, half way there! We both have been feeling great and eating well. I thought I would share some of our recipes with you. A few of them I have posted before, but there are some new ones too. I hope that you all can enjoy some low-carb, healthy eating too!
(Just a little side note - these recipes were given to me either by the chiropractor or by friends. I'm not exactly a "good" cook, so know that anything I put on here, unless I specifically say so, isn't an original by me! Nonetheless, they are worth sharing!)
Sweet Potato Custard2 sweet potatoes, peeled, cubed and cooked
¼ cup water
4 eggs
¼ cup apple juice concentrate
1 tsp pumpkin pie spice
½ tsp cinnamon (optional)
¼ tsp salt (optional)
Mix all ingredients in a blender until very smooth. Pour into a greased baking dish. Bake at 350 F in a water bath 1 hour until set.
Green Smoothie
1 ½ cups water
1 head Romaine lettuce, chopped
3-4 stalks of celery
1 apple, cored and chopped
1 pear, cored and chopped
1 banana
Juice of ½ lemon
Mix water and greens in a blender. Add fruit and blend until smooth. Makes a large blender full, enough for 3-4 servings.
Hamburger Casserole2 lbs hamburger
2 large onions, chopped
2 large tomatoes, diced
2 green or red peppers, diced
1 cup cooked brown rice
1 T chili powder (or more, to taste)
1 ½ tsp sea salt
¼ tsp white pepper
Sauté onions and green peppers. Brown and drain hamburger. Combine all ingredients in a baking dish and bake at 375 for 45 minutes.
Brined and Roasted Chicken/Turkey (Compliments of my brother-in-law, Rob)Brine for 6-24 hours.
In a pot big enough for the bird, mix 1 cup of apple juice concentrate and 1 cup of sea salt per gallon of water (enough to cover the bird). Add 1-2 T rosemary, 1-2 T thyme and 1 T of lemon juice to the water. It seems like a lot of spice, but you throw the water away before cooking. Dunk bird in water and refrigerate (may have to put a heavy plate on top to keep it submerged).
Take bird out and do not rinse. Rub the bird with a mixture of melted butter & vegetable oil. Sprinkle with salt and pepper. Place on rack in roasting pan. Add carrots, onion, celery to the cavity of the bird and bottom of the pan, if desired. Tie legs together with butcher’s twine. Bake at 350 covered for the first hour, then uncover. Use a meat thermometer to determine when done (170F in fat part of thigh) 6 lb bird took about 2.5 hours. Let rest 15 minutes before carving.
Do not use the drippings for gravy. They will be to salty, since the brine was not rinsed.
Chicken Chili2 pounds boneless chicken breast or thigh, cut into bite size pieces
1 ¾ cup chicken broth
1 small bunch of scallions, chopped
4 ribs of celery, finely diced
1 bell pepper, diced
1 clove of garlic, crushed
Salt and pepper to taste
Butter (for sautéing)
1 tsp cumin
1 T chili powder
3 diced tomatoes
Diced chilies to taste (I used one jalapeno)
1 cup water, if needed
Turn slow cooker on and let it warm up while preparing veggies. Sauté scallions, celery and pepper in butter. Add chicken and cook just until the color turns. Combine the chicken stock, tomatoes and spices in the slow cooker. Add chicken and vegetables. Cook on high for 1 hour, then turn heat to low for 4-5 hours. Serve over brown rice.
Cucumber Avocado Salad2 cucumbers, peeled and sliced
2 avocados, peeled and cubed
1 clove garlic, crushed
1 tbsp fresh cilantro, chopped
Juice from ½ lime
Salt and pepper to taste
Combine all ingredients. Stir gently to coat. Serve chilled. Eat within 2 days.
Spinach Wraps2-3 bunches fresh spinach leaves washed and drained
1 lb ground turkey
1 cup cooked brown rice
2 cups chicken stock
1 large onion, diced
2 cloves garlic, crushed
1 egg
Pinch of salt
In a large bowl, combine ground turkey, onion, garlic, egg, rice and salt. Use a spoon to dip out and place inside a spinach leaf. Wrap spinach around turkey mixture (you can leave the stems on the spinach, but it works best, if you take them off). Place in a deep baking dish. Keep rolling the spinach leave and turkey mixture and layer them in the pan. Pour 1 cup of the broth over the rolls. Bake covered at 350 for about 45 minutes. Check the juices periodically, and add the rest of the broth if needed. Uncover for the last 15 minutes of baking.
Quinoa Pudding1 cup quinoa
2 cups water
2 cups apple juice
1 cup raisins (I like dried cranberries better)
2 T lemon juice
1 tsp ground cinnamon
Dash of salt
2 tsp vanilla
Bring quinoa and water to a boil. Cover and simmer for about 15 minutes, until all the water is absorbed. Mix in remainder of ingredients. Cover and simmer an additional 15 minutes, until liquid is absorbed. Serve warm or cold.
Lentil and Cauliflower Curry1/2 cup lentils
3/4 small onion, chopped
2 teaspoons curry powder
1/2 teaspoon salt
2 cups water
3 plum tomatoes, chopped and leave out the “innards”
4 cups cauliflower florets
1 jalapeno pepper, halved, seeded and thinly sliced
1 tablespoon EVOO
2 teaspoons cumin
3 cloves garlic, minced (approx. 3 tsp minced garlic)
2 teaspoons ginger
1/4 teaspoon cayenne pepper
2 tablespoons lime juice
1 tablespoon fresh cilantro, chopped
1 teaspoon sugar
Combine lentils, onion, curry powder, salt and water in a large pot and cook on low for about 40ish minutes. Stir occasionally. Add cauliflower, tomatoes, and jalapenos and simmer for another 10 minutes.
Heat cumin, garlic, and ginger in the EVOO until the garlic browns. Add the cayenne pepper. Throw all of that in with the lentil/cauliflower mixture. Stir in lime juice, cilantro, and sugar.
Serve over jasmine rice.
(compliments of my friend, and fellow health food fanatic, Abby
http://www.abbynormally.com/)