The Beauty Detox Solution (40 page)

RAW ROLLED OAT CEREAL

YIELD:
2 servings

 

I know many of you were disappointed to learn about the beauty-busting properties of refined and packaged cereals, which are largely made out of wheat. But don't worry, because I think you will love how tasty this simple recipe is, and how much the consistency closely resembles regular cooked oatmeal!

This is quite a filling breakfast, and the combination of the fibrous, complex carbs of the oat groats and the raw, fibrous avocado will keep us full for a long while!

INGREDIENTS

½ cup raw organic oat groats, soaked overnight and rinsed well

½ avocado

¼ tsp. Celtic or Himalayan sea salt

½ tsp. stevia

1–2 Tbs. cold filtered water, as needed

DIRECTIONS:

Place the soaked oats in a food processor along with the avocado, and blend. Add the sea salt and stevia. If you like it thick and chunky, you can nix adding the water altogether. Otherwise, you can add 1 tablespoon to make it a bit thinner, and add a second tablespoon as needed. Enjoy after you've had your celery sticks, raw spinach or other veggies first!

BEAUTY DIPS AND DRESSINGS

RAW CHICKPEA-LESS HUMMUS

YIELD:
6-8+ servings

 

This yummy dip has been a crowd pleaser at many events and parties I've hosted. Because it has a zucchini base instead of a chickpea base, it is lighter and easier to digest. Unsprouted chickpeas can make us gassy and bloated since they contain a mix of protein and starch. I've even been known to use this dip as a salad dressing!

INGREDIENTS

2 organic zucchinis, chopped

¾ cup raw tahini

2 Tbs. nutritional yeast

½ cup fresh lemon juice

3 garlic cloves, chopped

2½ tsp. Celtic sea salt

DIRECTIONS:

Blend all the ingredients in the blender together until smooth.

Dip celery, red peppers and cucumbers in the hummus for a great snack or appetizer.

SALLY'S SALSA

YIELD:
large bowl, to serve about 6 +

 

My mother, Sally, is a great cook and was my first nutrition and health guru. I grew up having lots of salad and fruit, and she never gave me dairy milk, soda or candy! I declared myself a vegetarian at age thirteen, and she accepted it and learned to make vegetarian meals for me, as seafood and some chicken were consumed in our household regularly for dinner meals. Besides being incredibly selfless and always putting her personal needs behind her family's needs, she taught me to think on my own and question the prevailing authorities, instead of just accepting information put out into the mainstream as facts. Thanks, Mom. Love ya! This is really her recipe, and I love how she uses bell peppers in salsa. Yummy!

Make a hearty bowl of this every week to keep for you and your family to snack on. It is so yummy. Try dipping veggie sticks in it. It tastes amazing and you will realize you don't need dense snack foods, like nuts. This is the perfect veggie dip snack to keep us on track and prevent us from messing up our Beauty Food Pairings with improper snacks between meals.

INGREDIENTS

4 large tomatoes

1 large sweet onion

1 large orange bell pepper

1 large yellow bell pepper

2 cups chopped cilantro

½ tsp. ground black pepper

2 Tbs. fresh lemon juice

½ tsp. Celtic or Himalayan sea salt

Cayenne pepper, to taste

DIRECTIONS:

Turn on some good music in your kitchen! Then dice the tomatoes, onion and bell peppers and add to a large mixing bowl. Add the chopped cilantro, black pepper, lemon juice, sea salt and cayenne pepper, and adjust the seasonings to taste.

BEAUTY GUACAMOLE

YIELD:
about 2 cups, 3-4 servings

INGREDIENTS

3 medium avocados

Juice of ½ a lemon

1 medium garlic clove, chopped very finely

¼ tsp. Celtic or Himalayan sea salt

Cayenne pepper, to taste

1 cup chopped tomatoes

DIRECTIONS:

Slice the avocados lengthwise and remove the pit. Scoop out the green avocado flesh and add to a medium-size mixing bowl. Add the lemon juice and mash the avocados, using a fork. Make it as smooth as you like, or if you like your guacamole chunky, the way I do, then don't mash too much! Add the garlic, sea salt and cayenne pepper and mix well.

Add the chopped tomatoes last, and mix well again. I like putting the tomatoes in as the last ingredient, after everything else has already been thoroughly mixed, because I don't like it when tomatoes get too mushy.

Enjoy the guacamole with veggie sticks as a filling, wonderful afternoon snack! You can also serve the guacamole on top of a large green salad for a great lunch or dinner.

GREEN BEAN-MISO DIP

YIELD:
just under 2 cups, 3–4 servings

 

This is a very light dip that doesn't have concentrated protein like nuts or concentrated fat like avocados. If you like green beans, then this dip has your name written all over it. It's great for an afternoon pick-me-up, sans caffeine, and we won't interfere with our important Light to Heavy eating routine.

INGREDIENTS

¼ cup vegetable broth or plain water, for sautéing

½ cup chopped white onions

1½ cups organic green beans

½ tsp. Celtic or Himalayan sea salt

2 Tbs. fresh lemon juice

2 tsp. organic, unpasteurized miso

2 Tbs. nutritional yeast

1/3 cup parsley, chopped

DIRECTIONS:

Gently cook the onions in the vegetable broth or water for a few moments, on medium heat, until they soften, and then add the green beans. Stir in the salt. Take off the heat, and allow the onions and green beans to cool down for a few minutes.

Add the softened onion and green bean mixture to a blender, and then add in the lemon juice, miso, nutritional yeast and parsley. Blend until smooth.

Serve the dip with your favorite veggie sticks and enjoy as a delicious, easily digestible snack between meals!

KIM'S CLASSIC DRESSING

YIELD:
about 2 servings

 

This is my favorite simple dressing and I use it for many of my salads. There is nothing fancy about it, and I simply shake and pour the ingredients right over a salad, yet it tastes delicious and gives me all the flavor I need—without the need for any oil at all.

This is enough dressing for one head of kale, a container of mixed greens, or a large bowl of baby spinach. I always make the whole head of kale, and if we don't finish it, it holds up pretty great for lunch leftovers the next day!

INGREDIENTS

Juice of 1 Meyer lemon

3–4 Tbs. dulse flakes

¼ cup nutritional yeast

Cayenne pepper to taste

Handful of chopped fresh basil or dill

Splash of Bragg Liquid Aminos or nama shoyu (raw, unpasteurized soy sauce)

DIRECTIONS:

Mix all ingredients together. Throw everything on freshly washed salad greens and toss well!

DREAMY CREAMY AVOCADO DRESSING

YIELD:
about one cup

 

This is an absolutely delicious dressing that requires no oil! Remember avocado contains water and its own enzymes and is much less dense than oil, making it a better fat source.

INGREDIENTS

1 avocado

1 small garlic clove, minced

¼ cup filtered water

1 Tbs. fresh dill

3 drops liquid stevia

½ tsp. Celtic sea salt

2 Tbs. fresh lemon juice

DIRECTIONS:

Cut the avocado in half, peel it and chop the avocado flesh into pieces and put into a blender. Add the rest of the ingredients and blend until creamy and smooth. This dressing can be used as a dip for vegetable sticks or tossed with greens for a fantastic salad.

OMEGA-3 FLAX DRESSING

YIELD:
about ¼ cup

 

This simple salad dressing is packed with lots of good stuff! It contains our essential omega-3 fatty acids, cleansing apple cider vinegar and lemon juice, and a bit of mineral-packed sea salt.

INGREDIENTS

2 Tbs. olive oil

4 Tbs. flax oil

1 Tbs. raw apple cider vinegar

1½ Tbs. fresh lemon juice

½ tsp. Celtic or Himalayan sea salt

DIRECTIONS:

Place all the ingredients together in a blender and blend until smooth, or simply whisk in a bowl for about 30 seconds.

SWEET BASIL-LIME DRESSING

YIELD:
about 1/3 cup

 

I love this dressing so much! There is something so happy about the combination of the basil and the lime and the sweet flavor. My favorite way to enjoy it is with mixed greens or arugula.

INGREDIENTS

1 very small garlic clove, or ½ medium-sized garlic clove

2 Tbs. fresh squeezed lime juice

1 cup fresh basil leaves

3 Tbs. olive oil 1 Tbs. water

½ tsp. Celtic sea salt

½ tsp. powdered stevia or 2-3 drops of liquid stevia

DIRECTIONS:

Blend the ingredients together until smooth and serve fresh.

ASIAN MISO-CARROT DRESSING

YIELD:
about 1 cup

 

This delicious Asian-inspired dressing works best on crunchy chopped romaine lettuce. It has a gorgeous orange color!

INGREDIENTS

2 medium carrots, grated

2 Tbs. organic, unpasteurized miso

1 inch gingerroot, peeled and grated

1 Tbs. sesame oil

1 Tbs. grapeseed oil

3 Tbs. fresh lemon juice

3 Tbs. water

DIRECTIONS:

Blend all the ingredients together until smooth. This dressing will remain fairly chunky and thick.

OIL-FREE RED PEPPER AND CILANTRO DRESSING

YIELD:
about 1 cup

 

If you like red pepper, then you are in for a treat. This has a great flavor, so much so that you won't miss the oil.

Blend all the ingredients together until smooth. Enjoy fresh, or store up to 2 days in the refrigerator.

INGREDIENTS

½ red pepper, seeded and cored

¾ cup fresh cilantro

1 small tomato

1 garlic clove

1½ Tbs. fresh lemon juice

½ tsp. Celtic sea salt

1 Tbs. filtered water

¼ tsp. black pepper

½ tsp. organic, unpasteurized miso paste

1 tsp. raw apple cider vinegar

DIRECTIONS:

OIL-FREE/BALSAMIC-FREE ITALIAN VINAIGRETTE DRESSING

YIELD:
about ½ cup

 

The traditional chefs in Italy would probably shake their heads in disbelief at the thought of not using either oil
or
balsamic vinegar in this dressing, but we know why it is beneficial to us to cut back on both! I think you will find this quite tasty, even sans olive oil.

INGREDIENTS

2½ Tbs. raw apple cider vinegar

1 tsp. organic Dijon mustard

½ tsp. Celtic sea salt

1½ tsp. Italian seasoning

½ cup filtered water

DIRECTIONS:

Blend all the ingredients together and enjoy!

OIL-FREE BASIL LOVER'S DRESSING

YIELD:
about ¾ cup

 

When I went back to my handwritten recipe notes to type them up for this book, the note I had next to this dressing was simply “Yum.” If you love basil the way I do, then I think you'll love this dressing! Fresh herbs are so potent and are bursting with so much flavor that you will realize that you were just conditioned to think that salad dressings have to have oil.