THREE DAYS BEFORE THE DETOX PREP MENU DAY ONE BREAKFAST Good Morning Granola 2 cups almonds soaked 12 hours in a separate bowl ½ cup each: pumpkin seeds, sun flower seeds, pecans, and walnuts all soaked 4 hours (soak seeds in one bowl and nuts in another) 2 cups apples 1T cinnamon 1T vanilla 1 tsp salt ½ cup shredded dried coconut 2 or 3 pieces of dried mango cut up into tiny pieces added after all other ingredients have been dehydrated (or substitute with ½ cup raisons or cut up dried apricots)
Rinse and drain all nuts and seeds
With ‘s’ blade begin chunking down the almonds into small bits, put in bowl
Do same with seeds until they are small chunky bits. Add to almonds and do the same with remaining nuts
Core and prep apples to dehydrate
Mix all ingredients together except for the coconut and dried fruit
Using a teflex sheet spread granola onto tray, making sure not to mound it. Dehydrate up to 24 hours at 105 degrees until the granola is crisp and crunchy
Mix dried granola in with the coconut and dried fruit and store in mason jar
Great snack or wonderful with almond milk and fresh fruit for breakfast
LUNCH It’s A Wrap 6 sun-dried tomatoes 3 large fresh tomatoes 1 clove garlic 1-2 figs 1 cup spinach leaves 1 avocado diced 1 cup grated carrots wraps- sprouted whole wheat or chard leaves
Soak sun-dried tomatoes in warm water for half an hour, then drain
Place in processor with tomatoes
Add garlic
Add figs
Spread tomato fig sauce on wrap. Fill with fresh spinach leaves, avocados, and graded carrots
DINNER Butternut Squash Soup with Baked Apples 1 butternut squash 2 Tbsp olive oil 2 apples, cored, peeled, and sliced
Cut squash in half, scoop out seeds, and place flesh-side down on a cookie sheet. Add ½ cup of water to the cookie sheet to keep it from sticking to the pan.
Roast at 375F until fork easily punctures the butternut squash.
Bake peeled apple slices in the 375F oven for 10-15 minutes, until soft. Remove and set aside.
Remove from the oven and allow it to cool until it can be handled.
Peel the skin off the squash and cut into cubes.
In a large soup pot, saute onions in olive oil until transparent.
Add the squash and water to cover.
Simmer for 20 minutes
Blend.
Top each bowl of soup with 4-8 slices of apples.
Season with salt, pepper, caraway, cinnamon, or other spice that sounds good to you!
DAY TWO BREAKFAST Apple-A-Day Porridge 1 cup steel cut oats soaked overnight ¼ cup buckwheat groats soaked overnight 2-3 pitted dates at room temp 1 apple cored and sliced ½ tsp cinnamon Almond milk, start with 1/8 cup And use up to ¼ cup
Soak oats and groats overnight. Rinse and drain oats and groats
Process all ingredients except the apple using the ‘s’ blade
Add the apple using the pulse setting so apple blends nicely
LUNCH Sesame Seaweed Salad 1 cup arame 1 cup hijiki 4 mushrooms, sliced 1T sesame seeds ¼ cup brown rice vinegar 1 T sesame or olive oil 1 tsp raw honey Fresh grated ginger to taste
Soak the arame in water for 15 minutes, then drain
Soak hijiki 30 mins, drain
Slice mushrooms and mix with seaweed
Mix oil, vinegar, and honey
Pour over seaweed
Sprinkle with sesame seeds
DINNER Butternut Squash Soup with Baked Apples
DAY THREE BREAKFAST Mango Smoothie 3 large mangoes peeled and sliced 1 banana 4 ice cubes 2 tbsp fresh grated ginger 1 cup hemp or almond milk 1 tsp cinnamon
In a blender, pulse on hitch to crush the ice and blend the fruit
Add more milk if needed
Serve in large goblets with sprig of mint
LUNCH Nori Wraps 1 sheet nori 1 avocado mashed 1tsp lemon juice 1 carrot grated sunflower seed sprouts Salt free spike or kelp granules
Mix avocado with lemon and seasoning
Spread evenly on nori sheet. Sprinkle with grated carrots and sprouts
wrap it up
Cheezy Red Pepper Kale Chips 2 -3 bunches kale (curly works best) 1 red or orange bell pepper, chopped 1 cup cashews (soaked a few hours. You can also use sunflower seeds) juice of 1 lime (or lemon) 1 tsp onion powder 1 Tbsp nutritional yeast (optional) 1/2 tsp sea salt 1/4 tsp ground kelp powder (optional)
Remove center stem, tearing kale into large pieces (they shrink).
Rinse and drain cashews and process with red bell pepper, lime juice, onion powder, salt and seasoning you feel inspired by, until smooth.
Massage the mixture onto each kale leaf, coating the front and back, and place on not-stick dehydrator trays. Dehydrate at 115 degrees for 2 hours.
Transfer chips onto mesh tray. Dehydrate for 4-6 hours at 110 degrees (or overnight), until crunchy. Don't be surprised if you eat half of them before they are done.
DINNER Beet Salad with Toasted Pumpkin Seeds 4 large beets ¼ cup pumpkin seeds, toasted 1 bunch beet greens 2 Scallions, chopped