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#1 - Make up a salad dressing that you really like. You can dip your vegetables in it before eating or put the dressing on your salad. A good salad dressing makes all the difference. You can store your salad dressing in the refrigerator.
Here is a popular recipe:
1 cup of olive oil
2 tablespoons of squeezed lemon juice
2 tablespoons of water
1/2 teaspoon of Italian herbs
1/2 teaspoon of celery salt
1 crushed garlic clove
1/2 teaspoon of dill (or to taste)
Mix in a blender. Dip or marinate your vegetables in this. It's great!
#2 - You are allowed one tablespoon per day of butter or plain yogurt. Try putting butter on steamed cauliflower with a little garlic or yogurt with cucumbers.
#3 - Her is a Zucchini Squash & Onion recipe that we enjoy immensely during Cleansing:
Slice 2 onions
Slice 4 Zucchini into quarters
Place on cookie sheet
Sprinkle with garlic powder
Low broil for 10-15 minutes
Add 1/4 cup olive oil
Enjoy! Makes two very large servings.
#4 - Here is a Cucumber Salad recipe that is delicious:
1/2 English cucumber
1/2 teaspoon of Real Salt
1 large onion, thinly sliced
Handful of tender, chopped green beans
1/4 cup chopped coriander
2 tablespoons of lemon or lime juice
Slice cucumber very thin, place in colander, sprinkle with salt and let stand for 10 minutes. Then transfer to a bowl, and other ingredients and toss. Makes two servings.
#5 - On days five through eight, you get to enjoy gluten-free whole grains. Here is a great recipe for one of those days:
1/2 cup of wild rice
1/2 cup of brown rice
1/4 cup onions
1/4 cup celery, diced
1/2 teaspoon of cayenne pepper
Dash of dried mustard
1 crushed garlic clove
1 teaspoon of chopped cilantro
1/2 teaspoon of chopped coriander
1 teaspoon of sesame oil
2 tablespoons of olive oil
Cook the rice ahead of time. Sauté the onion and celery in large frying pan using salted water. Add all ingredients and serve hot.
#6 - Here is an assorted vegetable recipe that is very tasty:
1-inch piece fresh ginger, peeled and smashed
2 cloves of garlic, minced
1 tablespoon chopped parsley
2 tablespoons of lemon juice
1/2 cup of olive oil
Real Salt
Cayenne Pepper (to taste)
2 Zucchini (quartered, lengthwise)
2 yellow squash (quartered, lengthwise)
2 red onions (cut into rings)
1 bunch green onions
1/4 cup of water
Combine in a large bowl, (everything but the olive oil). Let marinate for an hour. Sauté everything in a frying pan until tender (add more water if necessary). Add olive oil and let stand for 10 minutes before serving. Makes 2 very large servings.