Detox Greens Recipes

Plant Paradox Green Smoothie

(https://gundrymd.com/plant-paradox-green-smoothie-recipe/)

Ingredients

  • 1 cup chopped romaine lettuce or any dark green lettuce
  • 1⁄2 cup baby spinach
  • 1 mint spring, with stem
  • 1⁄2 avocado
  • 4 tablespoons freshly squeezed lemon juice
  • 3 to 6 drops of Stevia extract 
  • 1⁄4 cup ice cubes
  • 1 cup tap or filtered water

Instructions

  1. Mix all ingredients in a high-powered blender until smooth and fluffy. Add more ice cubes if you want. Done!

Pesto

(adapted from https://minimalistbaker.com/easy-vegan-pesto-5-minutes/)

Ingredients

  • 2 cups packed fresh basil, spinach, kale OR any combination of dark, leafy greens & herbs
  • 3 Tbsp pine nuts or walnuts (if nut-free, try sunflower seeds!)
  • 2-3 large cloves garlic, peeled
  • 2 Tbsp lemon juice
  • 3-4 Tbsp nutritional yeast
  • 1/4 tsp sea salt (plus more to taste)
  • 2-3 Tbsp extra virgin olive oil
  • Optional: 3-6 Tbsp water or broth (plus more as needed)

Instructions

  1. To a food processor or small blender, add the greens, nuts (if using), garlic, lemon juice, nutritional yeast, and sea salt and blend/mix on high until a loose paste forms.
  2. Add olive oil a little at a time (streaming in while the machine is on if possible) and scrape down sides as needed. Then add 1 Tbsp of liquid at a time until the desired consistency is reached - a thick but pourable sauce. (If avoiding oil altogether, sub the oil with vegetable broth or just use all water.)
  3. Taste and adjust flavor as needed, adding more nutritional yeast for cheesy flavor, salt for overall flavor, nuts for nuttiness, garlic for bite / zing, or lemon juice for acidity.
  4. Perfect for adding to grilled meats, raw or sauteed veggies, or use as a marinade/sauce/dressing!
  5. Store leftovers covered in the refrigerator up to 1 week. After that, pour into silicone/ice cube molds, freeze, and store up to 1 month or more.

Cilantro Basil Pesto, nut-free

(https://autoimmunewellness.com/cilantro-basil-pesto/)

Ingredients

  • 4 ounces fresh basil (about 1 cup very tightly packed)
  • 4 ounces fresh cilantro (about 1 cup very tightly packed)
  • ½ cup extra virgin olive oil
  • 1 lemon, juiced
  • 1 clove garlic, peeled
  • ½ teaspoon sea salt

Instructions

  1. Place all ingredients in a high-powered blender or food processor, and blend on medium speed until desired consistency is reached, using a tamper or stopping to scrape the sides of the processor if needed. If the blend is too thick, add some additional olive oil.

Cilantro Lime Vinaigrette

Ingredients

  • 2 Tbsp lime juice
  • ¼ cup packed cilantro
  • 1 small strip jalapeno, seeds removed
  • ¼ cup avocado or extra virgin olive oil
  • ½ tsp sea salt
  • Pinch of ground black pepper
  • Optional: add ½ avocado for creamy dressing

Instructions

  1. Mix in food processor or high-powered blender until smooth.

Refreshing Greens Drink

(Recipe from Jen Kardos kitchen)

Ingredients

  • 1 small thin skinned cucumber
  • 1 celery stalk, chopped in 3-4 pieces
  • Juice of 1 small lime or lemon
  • 1 bunch of greens (I usually use spinach)
  • ¼ bunch of cilantro or parsley
  • Filtered water to desired thickness

Optional:

  • 1-3 fresh mint leaves 
  • 2-4 fresh or frozen strawberries/raspberries/blackberries

Instructions

  1. Mix all ingredients in a high-powered blender until smooth. 

Steamed Chard

(Recipe from Jen Kardos kitchen)

Ingredients

  • 1 bunch of chard coarsely chopped/torn.  Include small stems, remove large ones.
  • Pinch of salt
  • ¼ lemon juiced

Instructions

  1. Heat ½” water in the bottom of a medium sized stainless steel pan.
  2. Once the water starts to bubble (just a couple minutes), add the chard and sprinkle with salt & lemon juice.
  3. Let steam for 2-3 minutes until wilted and then serve.


Argentinian-style Chimichurri

Ingredients

  • 3-6 cloves garlic, to taste
  • 2 Tablespoons chopped red onion
  • 2 cups fresh flat leaf parsley, firmly packed
  • ¼ cup fresh oregano leaves (optional) OR 1 teaspoon dried oregano
  • ¼ cup fresh cilantro (optional)
  • ½ to ⅔ cup olive oil
  • 2 Tablespoons red wine vinegar, or to taste
  • 1 Tablespoon lime juice, or to taste
  • Salt and red pepper flakes to taste

Instructions

  1. Pulse the garlic and chopped red onion in a food processor until just finely chopped.
  2. Add the parsley, oregano and cilantro, as desired, and pulse briefly, just until the herbs are finely chopped.
  3. Transfer parsley mixture to a seperate bowl.
  4. Add the olive oil, red wine vinegar and lime juice and stir. (Adding the liquids outside of the blender gives the chimichurri the correct texture.You don’t want the herbs to be completely pureed, just finely chopped).
  5. Season with salt and red pepper flakes to taste.

Anti-Inflammatory Turmeric Shots

Ingredients

  • 3 cups green tea or water
  • 2 heaping Tablespoons fresh turmeric root, peeled and chopped
  • 2 heaping Tablespoons fresh ginger root, peeled and chopped
  • Juice from one lemon
  • ½ teaspoon freshly ground black pepper
  • Optional for garnish: Lemon rind shavings, finely sliced ginger or turmeric

Instructions

  1. Add ginger, turmeric and lemon juice, if using, to liquid to blender and puree.
  2. Pour mixture into ice cube trays.
  3. Add any garnishes selected.
  4. Freeze about 5 hours until ice cubes are solid.

Complete and Continue