Preheat the oven to 200C (400F). Pierce the potato with a fork and let bake for 45 minutes to 1 hour, or until tender. Remove the potato, cut in half lengthwise. Use a fork to scoop out the flesh leaving enough to for the shell to keep its shape. Then mash the flesh with the coconut oil (or butter) and salt if desired. Put the mash back in the potato shells leaving a hole for the egg. Crack eggs in a cup, and then tip it into the holes. Now put it back in the oven for about 10 minutes or until egg is set.
When my kids were growing up, this was a great favorite. I still pull this one out once in a while in the summer when the garden is full of greens and of course on St. Patrick’s Day.
You place the eggs, greens, spices and almond milk in a blender, blinding until smooth. Ladle into a medium hot, well oiled frying pan. Let it cook a bit then scramble. If you are feeling so skilled, you can let this cook into a nice omelet.
For gas stoves, place the whole peppers directly on burners flipping them with tongs until they are black all over. Or if you use an oven, roast for 10-12 minutes at 175C (350 F) on a greased baking tray, turning approximately every 4 minutes. When finished, peel off the skin and remove the seeds and stem.
Chop and sauté onions for 3-5 minutes. Now add all ingredients to the blender. Serve with organic brown rice cakes, or organic corn thins.
Brown the Rabbit first and set aside. Heavily brown the Bison, add in and brown onions and garlic. Add in Rabbit, water and Bay leaves, and juniper, and then slowly stew for several hours 2–6 depending on time and heat. Low, slow heat is best. Thirty min before serving, add in parsnip and salt, pepper, (thyme) to taste. About ten minutes before serving add in carrots.
This stew is so good that it often gets eaten up in first sitting (depending on the number of guess), but it will keep well refrigerated for several days, to be heated up again. I have even on occasion had enough to freeze and heat up at a later date with good success.
Add almonds to blender to chop them up, and then lightly brown in a pan with coconut oil. Set aside.
Place coconut milk and spinach in pot, covering and simmer on a low heat. Add onions to a pan for 2 minutes, and then add chicken until thoroughly cooked. Add chicken and onion mixture to the pot with the coconut milk and spinach. Stir and cover for 2 minutes. Served garnished with toasted almonds, salt and pepper.
Salsa: mix together in a large bowl: tomatoes, onions, cilantro, Chiles, olive oil and lime juice. Cover and refrigerator for about 1 hour. Remove from refrigerator and let it warm to room temperature.
Fish: rub with olive oil and season with salt and pepper. Cook fish fillets on grill or broiler until tender (do no over cook).
Place fish on a serving plate and place salsa on top of the fish. Garnish with slices of avocado and sprigs of cilantro.
Cook quinoa as directed. Preheat oven to 350 F. Add onion, chili, and cloves to finely minced beef. Add cooked quinoa and all ingredients to a large bowl and mix together. Grease a loaf tray with coconut or olive oil, then add the mixture and bake for 1 hour.
Brown onions and add lamb in a saucepan, adding garlic and spices. Stir until spices are aromatic, and then add 60 ml (1/4 cup) water. Leave to simmer for about 5 minutes, making sure not to burn it.
Add about 240 ml. (1 cup) more water and half the lentils, puree the rest of the lentils and add to make the sauce. Leave to reduce to desired thickness, then stir in the spinach about a minute before serving.
Add all ingredients (apart from the chicken) into blender or food processor and blend. Pour into a Ziploc bag with the chicken breast, seal it and let it marinade in the refrigerator for 30 minutes.
On a hot pan or grill, cook the chicken for around 5 minutes on each side, or until it’s cooked thoroughly.
Cook rice as directed and set-aside.
Scramble eggs and also set aside.
Add two onions, half a chili, and garlic to blender to make a paste. Add oil and the paste (from blender) to frying and fry 3 minutes, then add thinly sliced onions, red chilies, yellow peppers and carrot for another 3 minutes. Add the rice for 2 minutes, then the eggs, thinly sliced spring onions and cilantro for another minute and serve.
Soak the Wakame seaweed in a cup with hot water for 5 minutes. Chop up tomatoes and avocado, and then add everything to a bowl.
Grate the cabbage and carrots in a large bowl, adding cilantro, carrot, jalapeño and ginger. Toss with lime, olive oil, and then sprinkle with salt and pepper.
Dressing: 1.5 Tbsp. extra-virgin olive oil and freshly squeezed lemon juice. Combine all the ingredients into a large bowl. Pour dressing over top and mix together.
Combine all ingredients with warm quinoa, stir and serve.
Put in a boil, stir together and enjoy.
Steam the zucchini and onions in steamer. Then put in a blender, add garlic cloves and olive oil. Blend in amount of water desired consistency. Pour in bowl and add sea salt.
Cook onions with salt, in a large oiled pot over a low heat until soft and golden, about 15 – 20 minutes. Put in leeks, cooking for an additional 10 minutes. Add greens and ginger sautéing for 5 minutes more. Then add chicken (or vegetable) stock and cook for 10 more minutes. Add lemon and it is ready to eat. I find it is nicer if you puree at this point, either with a wand or a good blender.
Rinse under cold water and strain Indian red lentils. Put in 3 quart saucepan along with water, oil and salt. Bring it to a boil and cook uncovered for 20 minute (stirring occasionally). In a small skillet heat butter or ghee and broth. Add onions, garlic and spices; cooking for about 3 minutes, or until the onion begin to get tenser. Add contents of the skillet to the lentils stir and cook for about 20 more minutes. You can adjust the thickness by adding water if needed. It can be eaten immediately, but is best if you let it cool for 1–2 hour and reheat it. Serve with a pad of butter or Ghee.
Mayonnaise mixture: Add all ingredients (include 2 egg yolks but not the whole the eggs) plus a quarter of the oil in blender and blend for 30 seconds. Slowly add the remaining oil to blender until smooth.
Boil the eggs, then take from stove, place pot in sink and run cold water over them until they are cool. Peel shells from eggs; cut eggs in half and arrange on platter. Scope out yolk and place into small bowl. Mash the egg yolks with the mayonnaise.
Fill the hollowed out egg whites with the yolk mixture, and sprinkle a small amount of curry powder over the top. Chill and serve.
Low in calories and high in vitamins and fiber, sweet potato wedges have become a favorite at our house. They are quite satisfying, being both filling and nutrition, so they're a great diet food.
Preheat the oven to 200C (400F). Peel and cut the sweet potato into wedges. In a bowl, mix together the wedges, olive oil, salt, pepper and the spice of your choice. Place the wedges flat on a baking tray, and bake for about 25 minutes or until tender and golden.
Cut squash lengthwise and scoop out seeds. Place cut side down on a lightly greased baking dish. Bake at 350 degrees F until tender (about 25 minutes).
Chop onions and parsley. Mince garlic.
Heat oil in a skillet over medium heat. Add garlic and dill seed. Sauté 1-2 minutes. Stir in green onions, parsley, rice and 1/3 of nuts.
Season with salt and pepper to taste.
Spoon stuffing into baked squash, press into cavity with back of spoon and pile it high.
Arrange stuffed squash in baking dish and sprinkle with remaining nuts.
Bake at 350 degrees F for 30 minutes, or until squash is steaming and the nut topping is lightly crisp.
Yes, I know there is chocolate in this blender drink, and yes it is legal in the D-tox diet, as long as it does not have sugar, etc. with it. Blend together all ingredients until smooth.
Put in blender and blend until drinkable.
Boil for 1 – 5 minute, again to taste. You can add a bit of lemon juice for added flavor.
This is a favorite in our house. We find it is easier to make then going to the store to buy and then recycling the tetra pack. Soak nuts at least over night in about 2 -3 time as much water as nuts. All nuts with brown skins need to be soaked at least over night to make them more digestible. In our house we soak them over night, throw away water and soak them for about another 6 – 12 hours longer.
You then put them in a good blender, add about a liter (1 quart) of water (vary to thickness desired), add in vanilla and blend until smooth. Place in a nut sock (or good fine strainer) and squeeze. You can do it twice and or add more water depending on the thickness you desire nut milk. Almond milk is good in the refrigerator for about 3 – 4 days. Be sure to check out the almond ‘biscuits’ we make with the leftovers.
You can vary the vegetable to desire, but it is good to have a nice base of carrots. Vary the amount of ginger for your taste buds. I often put in twice as much. Put through a juicer and drink. Some just but them all in a good blender and blend it, feeling the added roughage is good for them.
Soak coconut in water for 1-2 hours (do not discard water). In a good blender, combine coconut, water, vanilla and blend on highest speed. Strain liquid through a nut bag or fine strainer, discarding solids.
A great alternative to peanut butter, with the old classic, nut butter spread into the hollow of celery stick. You can vary nut butter as desired.
Mix berries and almond butter in a bowl and sprinkle on coconut.
My partner, Alexandra Luppold, wanted to use up the meal left over (by-product) after making almond milk (see beverages), so she came up with this great recipe for a savory biscuits. It has become so popular in our house that we now gobble them up faster than the almond milk. This means that the almond milk has now become the by-product of the biscuits. They are great for a snack anytime during the day, but we most often eat them at breakfast with almond butter on them. What’s wrong with putting almond butter on almond biscuits?
I have tweaked it a bit from her original recipe, finding the oil and proportion stay together better, but they are quite crumbly and very solid biscuits. You might have to play around with the proportion to find a blend you like and sticks together well enough to eat them. We often save up several batches of almond meal in the freezer until we are ready to make the biscuits. Yes, I noticed that there is a mushroom in the biscuits. You can have most of the medicinal mushrooms on the Herbal D-tox, just not the one you normally fined in the produce section of the store. Mix all ingredients in a bowl, and then place on a cutting board. Knead dough until it stays together. Take the dough making large tube “sausage” encased in food wrap about 75 – 100 mm (3 – 4 inches) in diameter and about 150 – 225mm (6 – 9 inches) long. Leave sausage shaped dough in refrigerator over night. Next day cut then into cookie size 6 – 12 mm. (1/4 – ½ inches) thick. Cook then in a preheated oven at 160C (325 F) for about 45 – 60 min. (you can smell when they are ready.) They are great right out of the oven with butter on them.