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Cleanse 2012: May 6th- 12th
We are please to announce the date for this year’s cleanse. Join us from May 6th- 12th as we guide you through a week of healthy eating, environmental awareness and community building. We will soon be announcing the date for our kick off information session as well as details on new events we have planned for 2012. Also, we will be using a different URL starting February. You will be able to find us at www.the-cleanse.com as well as this website.
read moreRestorative Mushroom Soup
1 tbsp first press extra virgin olive oil 3 scallions, chopped 2 cups crimini, shitake (I love using dried porcini also) 8 cups organic vegetable stock or water 1 carrot, thinly sliced 1 tsp sea salt 1 can low fat coconut milk ¼ tsp dried basil Pinch of chilli peppers, optional In a large saucepan, sauté scallions in olive oil on medium heat for 2-3 minutes. Add mushrooms, vegetable stock (or water), carrot, sea salt and coconut milk. Bring to a boil and reduce to simmer for 1 hour. Add chilli peppers and basil during the last 20 minutes of...
read moreCold Sesame Szechuan Noodles
(Serves 4) For the Sesame Szechuan Sauce: ¼ cup rice wine vinegar ¼ cup extra-virgin sesame oil 1 Tbsp Braggs Liquid 3 Tbsp raw tahini 1 clove garlic, minced 2 inches fresh ginger, minced ¼ tsp red chili flakes ½ tsp freshly ground Szechuan peppercorns (optional) Sesame seeds for garnishing Blend all of the ingredients together in a blender until smooth. Set aside in the refrigerator until ready to assemble. To Assemble: 4 medium zucchini, julienned 1 carrot, peeled and julienned Sea Salt 2 green onion, thinly sliced ¼ cup...
read moreRed Lentil and Coconut Soup
Serves 6 1 cup yellow split peas 1 cup red split lentils (masoor dal) 7 cups / 1.6 liters water 1 medium carrot, cut into 1/2-inch dice 2 tablespoons fresh peeled and minced ginger 2 tablespoons curry powder 2 tablespoons coconut oil or grapseed oil 1 medium onion, minced 1/3 cup golden raisins 1/3 cup tomato paste 1 14 oz can coconut milk 2 teaspoons fine grain sea salt Small handful cilantro, chopped 4 green onions, finely sliced Cooked brown rice, for serving (optional) Give the split peas and lentils a good rinse – until they no...
read moreSavory Beans with Tofu
½ tsp olive oil 2 medium onions, chopped 1 can (14 oz) navy beans, rinsed and drained 1 ½ cups (19 oz) black beans, rinsed and drained 3 medium apples, peeled, cored and finely chopped 8 oz firm organic tofu, cut into small cubes ¼ cup organic ketchup ¼ cup blackstrap molasses ¼ cup tomato paste 1 tbsp dry mustard ½ tsp cumin In a large saucepan, heat oil over medium heat. Add onions and sauté for 5 minutes or until softened. Add navy beans, black beans, apples, tofu, ketchup, molasses, tomato paste, mustard and cumin. Reduce heat to...
read moreBean Gumbo
1 tbsp olive oil 1 large onion, finely chopped 4 cloves garlic, minced 2 cups bean of choice (try adzuki beans) (19 oz can) 3 cups okra, sliced into rounds ¼ inch think 2 cups diced tomatoes ¾ cup organic vegetable stock (Imagine) or water ¾ cup ground almonds ½ cup finely chopped red bell peppers ¼ cup finely chopped parsley ¼ cup lemon juice 1 bay leaf 1 tsp dried basil ½ tsp salt ¼ tsp black pepper 1/8 hot pepper sauce (Frank’s or Tabasco) In a large skillet with a lid, heat oil over medium heat. Add onion and garlic; sauté for 5...
read moreHarvest Vegetable Bake
5 medium potatoes, peeled and quartered 2 cups chopped tomatoes 1 ¼ cup ground almonds 1 cup finely chopped Brussels sprouts 1 cup packed chopped dandelion or collard greens 1 cup finely chopped onions 2 cups, finely chopped broccoli 8 oz firm tofu, crumbled ¼ cup chopped dill 3 stalks celery, finely chopped 3 carrots, finely chopped 2 tbsp Bragg’s soy sauce 1 tbsp olive oil 3 cloves garlic, monced 1 tbsp dried basil 1 ¼ tsp salt. Preheat oven to 350F. Use 13 by 8 baking dish. Boil potatoes until soft. Drain and mash. In a large bowl,...
read moreBaby Beet Salad
7-8 baby beets (baby beets are small spring beets – you can substitute regular sized beets) 2 cups of water 1/2 onion, peeled and sliced into thin crescents 2 tbsp. Fresh dill, minced or 1/2tbsp. dried dill Juice and zest of one lemon 1/4 cup olive oil Sea salt Black Pepper Bring beets and water to a boil. Reduce heat to medium and cook 35-40 minutes or until beets are soft. Remove beet skin and slice beets into ¼ inch half moons. The beet juice will turn your fingers and hands bright red. To prevent this unsightly discoloration, you...
read moreSesame Bok Choy with Sunflower seeds
2 cups bok choy, chopped 2 tsp sesame oil 2 tbsp raw sunflower seeds 2 tbsp raw pumpkin seeds Salt Pepper Heat 2 teaspoons sesame oil in a large skillet. Add 2 tablespoons sunflower seeds, pumpkin seeds and cook 1 minute, until golden brown. Add 2 cups chopped bok choy and saute 3 to 5 minutes, until tender. Lightly season with salt and black pepper if desired. This makes a great side dish with an incredibly healthy vegetable.
read moreAmped up mashed potatoes
1 medium potatoes, peeled and quartered 1 cup cauliflower 2 tsp olive oil 2 cups cooked white beans or 1 can (19 0z) rinsed and drained ¼ cup water 3 cloves garlic, minced 1 tbsp tahini 1 tsp sea salt and ¼ tsp black pepper Boil potatoes and cauliflower for 15 minutes or until soft. Drain. In a bowl, mash potato and cauliflower with oil. In a food processor, puree beans, water, garlic, tahini, salt and pepper to form thick paste. Transfer mixture to mashed potato and cauliflower bowl and mix until well combined. Serve hot or at room...
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