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I have plenty of vegetable recipes. Some
of them are very simple and fast, some of them require some more time. Most
of them can be enjoyed during the 21-day purification program, with the
exception of the ones that contain eggs, bacon or sheep’s cheese or feta.
Artichokes
Wash, trim end and pull of small leaves
of artichokes. Add to a big pot with a steamer basket. Add a cup of water.
Bring to a boil and let steam for about 45 – 60 min until soft. Serve with
your favorite dip.
Green
Beans
- Remove
ends of the beans and wash them carefully.
- Add to a
pot with a steamer basket. Add some water and steam for 8 - 10 minutes
until tender but not soft.
- Poor off
water and remove beans and basket.
- Chop 1/3
onion and add to pot with 1 tbs. butter. Bake onion until soft and
translucent.
- Stir beans
in the onion/butter mixture and season with pepper and salt. Stir
gently. Serve immediately.
Beets
§ 3-4 beets
§ 1 c of water
§ ½ onion finely
chopped
§ 1 tbsp of
balsamic vinegar
§ Scrub and wash
beets, cut off both ends. Cut in a half and slice in thin slices. Put
steamer basket in a big pot. Add beets and water. Bring to a boil and steam
for 20 min or until beets are soft. Poor out water and add beets back into
the pot. Stir in the onions and the vinegar. Serve immediately.
Broccoli
– simple oven roasted
§ Ingredients:
·
1 bunch of broccoli, cut/divided into florets,
washed
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¼ to 1/3 onion, sliced
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Olive oil
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Sea salt, black pepper, dried oregano
§ Add broccoli and
onion to large baking dish. Sprinkle with salt, pepper and oregano. Drizzle
olive oil all over. Roast in 350 degree oven for 35-45min until al dente.
Stir once. Serve immediately.
Garlic-Chili
Roasted Broccoli
Ingredients:
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¼ cup extra virgin olive oil
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6 cloves garlic, finely chopped
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1 tablespoon chili powder
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1 tablespoon grill seasoning blend or
grill creations
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1 large head of broccoli, cut into
thin long spears
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Directions:
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1.
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Preheat oven to 425 degrees F.
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2.
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Place olive oil, garlic, chili powder
and grill seasoning in the bottom of a large bowl and add the broccoli
spears.
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3.
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Coat broccoli evenly and place on a
large nonstick baking sheet.
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4.
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Roast broccoli until ends are crisp
and brown and stalks are just tender, approximately 15 minutes.
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Brussel
Sprouts with bacon
- do not eat bacon during detox
Cauliflower
– oven roasted
§ Ingredients:
·
1 large cauliflower, cut/divided into florets,
washed
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2-3 garlic cloves, chopped
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Olive oil
§ Add cauliflower
to large baking dish. Sprinkle garlic. Drizzle olive oil all over. Roast in
375 degree oven for 45min until al dente. Stir once. Serve immediately.
Stir-Fried
Tomatoes and Eggplant
Ingredients:
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Stir-Fried
Tomatoes and Eggplant
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1
tablespoon Organic Extra Virgin Olive Oil
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1
medium sized eggplant, peeled and diced
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1
medium onion, diced
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1
celery stalk thinly sliced
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1
28 oz. can of Organic diced tomatoes with juice
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2
tablespoons Organic Red wine or Balsamic vinegar
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2
finely sliced basil leaves or ¼ tsp. dried basil
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2
teaspoons dried oregano
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Salt
and pepper to taste.
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Directions:
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1.
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In
a wok, heat the olive oil and stir fry the eggplant, celery and onion for
8-10 minutes.
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2.
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Add
remaining ingredients, cover and simmer for 20-25 minutes while stirring
occasionally.
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3.
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Serve immediately.
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Oven
roasted eggplant with tomatoes and cream
Grilled
Eggplant Slices
These
eggplant slices will melt in your mouth.
Calories:
87; Fat: 7g; Carbohydrate: 7g; Protein: 1g
Ingredients:
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1
large eggplant (about 1 1/4 pounds)
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2
cloves garlic, minced
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3
tablespoons extra virgin olive oil
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1/4
teaspoon sea salt
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3
tablespoons balsamic vinegar
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Freshly
grated black pepper
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Directions:
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1.
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Preheat
a gas grill to high.
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2.
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Slice
eggplant 1/3" to 1/2" thick.
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3.
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In
a small bowl, mix together the olive oil, balsamic vinegar, garlic, salt
and pepper.
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4.
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Brush
both sides of the eggplant slices with the mixture.
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5.
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Place
eggplant on the preheated grill.
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6.
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If
you wish to have nice grill lines, turn only once on each side.
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7.
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Grill
eggplant slices 10 to 14 minutes.
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Oven
roasted summer vegetables.
Fennel – with carrots,
red onions, thyme and feta (do not eat feta and other cheese during detox)
Belgian
Endives
§ Ingredients:
·
5 Belgian endives, cut in half, core removed,
washed and strained
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2 tbsp of butter
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Pepper and salt, pinch of nutmeg
§ Melt butter in
medium pot. Add endives, pepper, salt and nutmeg. Cover and cook on low
medium heat for 25min or until soft. Stir a few times.
Peas
Red
cabbage
Kale
§ Ingredients:
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1-2 bunches of kale, stems removed, cut in 3-4
pieces, washed and strained
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Olive oil
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¼ onion
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2 garlic cloves, minced
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Pepper and salt
§ In a large
skillet or wok, heat oil and add onion until soft. Sauté kale, garlic,
pepper and salt in batches.
Okra
in tomato sauce.
- Ingredients:
- 3 lbs
okra
- 3 tbs.
vinegar ( I use balsamic vinegar for better flavor)
- 1 t. salt
- 1 onion,
finely chopped
- 3 garlic
cloves, finely chopped
- 3 lbs
tomatoes
- ½ cup of
olive oil
- 1 t.
fresh pepper
- 2 tbs.
fresh chopped parsley
- Wash the
okra and cut off the tip and stem carefully not to release the sticky
juice
- Add to a
bowl and sprinkle with salt and vinegar and let rest for 30 minutes.
- In the
mean time, chop the onion, garlic and parsley.
- Wash the
tomatoes, cut into pieces and add to a blender. Blend for a few
minutes until tomatoes are processed and smooth.
- In a wide,
low pot, heat the oil and bake the onions until translucent. Add the
garlic and let bake quickly. Add the tomato juice, salt, pepper and
parsley.
- Arrange
the okra in rows in the pot covered by the tomato sauce. Add remaining
vinegar. If needed, add some water. Add a small plate to cover and
keep the okra in the tomato mixture. Quickly bring to a boil and then
let simmer for 30-40 minutes until soft.
- With a
slotted spoon, remove the okra and transfer to the bowl. Let the
liquid continue to simmer. When reduced and thickened, poor tomato
sauce over the okra. Serve immediately.
Swiss
Chard
§ Ingredients:
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1-2 bunches of red stemmed swiss chard, stems
removed, cut in 3-4 pieces, washed and strained
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Olive oil
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¼ onion
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2 garlic cloves, minced
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Pepper and salt
§ In a large
skillet or wok, heat oil and add onion until soft. Sauté chard, garlic,
pepper and salt in batches.
Bok
choy
§ Ingredients:
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1-2 bunches of bok choy, washed, whole
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Sesame seed oil or coconut oil or olive oil
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Tamari sauce
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Toasted sesame seeds
§ Heat oil in a
large skillet. Add bok choy and sauté for 2-3 min, add pepper and salt.
Turn and sauté other side for 2-3 min. Move to platter. Sprinkle with
tamari sauce and sesame seeds. Serve immediately.
Leeks
§ Ingredients:
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2-3 leeks, green trimmed down, cut in half and cut
into 2-3 inch chunks, washed and strained
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2 tbsp of butter
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Pepper and salt, pinch of nutmeg
§ Melt butter in
medium pot. Add leeks, pepper, salt and nutmeg. Cover and cook on low
medium heat for 20min or until soft. Stir a few times.
Mini
zucchini squash
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Steam zucchini for 8 min, drain, put on plate and, drizzle
with olive oil and balsamic vinegar and top with chopped basil
Zucchini
squash casserole
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Cube 3 lbs. zucchini and steam until just barely
tender.
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Combine:
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4 eggs, beaten
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½ cup cream
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1 4-oz. can diced green chilies
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¼ cup chopped parsley
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1 cup grated cheep’s cheese such as Manchego,
Pecorino Romano
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1 t. salt
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2 t. aluminum free baking powder
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Toss in zucchini and mix well. Transfer mixture to
a buttered casserole. Dot the top with 2 tbs. butter.
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Bake for 45 minutes or until cooked through and
lightly browned in a 350 degree oven. Serves 6-8.
Roasted
butternut squash
§ Ingredients
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1 butternut squash, peeled, seeds removed, and cut
into 1.5 inch pieces. (or 1 bag from Trader Joe’s)
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1 tbsp Olive oil
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Pepper, salt, garlic powder
§ Preheat oven to
400 degrees. Toss squash with seasonings
§ Put on large
baking sheet in single layer. Bake 20 min until slightly brown. Stir/turn
over once.
Spinach
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Ingredients:
o
1 bag of frozen organic spinach (e.g. O Safeway
brand)
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Pepper, salt, garlic powder
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½ cup of whipping cream
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1 tbsp of butter, slices
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Preheat oven to 400F. Poor spinach into small
baking dish. Sprinkle with seasonings and stir. Drizzle cream and top with
butter flakes. Bake 30min on 400F.
Asparagus – grilled or
oven roasted
Grilled
bell peppers
Wild rice with carrots
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Ingredients:
o 2 cups water
o 1 cup wild rice (6 ounces) (don’t use
white or brown rice, only wild rice is allowed)
o 2- 3 carrots, cut into 1/4-inch dice
o 1 small onion, chopped
o 1 teaspoon salt
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Bring
all ingredients to a boil in a 2- to 3-quart saucepan, then simmer,
covered, until rice is tender and liquid is absorbed, 50 minutes to 1 hour.
Uncover during the last ten minutes for the liquid to evaporate
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