PRE-CLEANSE RECIPES

Maximize your results with these dishes

PRE-CLEANSE RECIPES

Maximize your results with these dishes

BANANA TAHINI SMOOTHIE

  • 1 x Frozen Banana
  • 1 x Cup Cold Hemp Milk
  • 1/2 tbs Maca
  • 1x tbs Tahini
  • Dash of Cinnamon
  • 1 tbs Cacao Nibs
  • Optional: 1 Medjool Date

ACAI BOWL

  • 1 x 100g Packet Acai Puree
  • 1 x Frozen Banana
  • ½ Cup Frozen Berries
  • ⅓ Cup Hemp Milk
  • Blend! Top with Berries, Cacao Nibs, Coconut Flakes

KALE CAESAR

Serves more than one!

  • TAHINI CAESAR DRESSING
  • ¼ Cup Tahini
  • 2 tsp Nutritional Yeast
  • 1 Clove Garlic, Peeled and Chopped
  • 2 tbs Olive Oil
  • 1 Lemon Juiced
  • 1 tsp Lemon Zest
  • 2 tsp Dijon Mustard
  • Blend until smooth, taste season with sea salt and cracked black pepper
  • OTHER STUFF
  • Large Bunch Lacinato Kale
  1. Prepare the crispy chickpeas. Preheat oven to 400. Drain 1 x can of chickpeas, toss in 2 tbs olive oil, a little salt and pepper, ground cumin and smoked paprika (you could also use a shawarma or masala spice blend). Spread over a rimmed baking sheet lined with baking paper, for 30 minutes at 400, checking after 20
  2. Make the dressing. Blend ingredients until smooth.
  3. Remove the tough stems from the kale with a sharp knife and then rip or chop the kale into pieces. Massage the kale with a little salt to soften, then toss with the dressing. Top with the crispy chickpeas.
OPTIONAL Other Toppings - Vegan Caesar, Crispy Onions

MISO SESAME KALE SALAD

  • DRESSING
  • 1 tbs Toasted Sesame Oil
  • 2 tbs Olive Oil
  • 2 tbs White Miso
  • 1 tbs Tamari
  • 1 Lemon Juiced
  • 1 tsp Lemon Zest
  • 2 tsp Dijon Mustard
  • 1 tsp Peeled & Grated Ginger
  • 1 tbs Rice Vinegar
  • 2 tbs Lime Juice
  • 1 tbs Tahini
  • Blend Until Smooth
  • SALAD
  • 1 cup Cooked Wild Rice
  • ½ cup Finely Chopped Red Cabbage
  • 1 Small Cucumber, Chopped

CHICKPEA ONION SOUP

  • 4 Celery Stalks, Chopped
  • 1 Onion, Peeled & Chopped
  • 4 Cloves Garlic, Minced
  • 1 tbs Fresh Thyme Leaves
  • 1 White Sweet Potato
  • 1 tsp Lemon Zest
  • 2 tsp Dijon Mustard
  • 1 tsp Peeled & Grated Ginger
  • 1 can Chickpeas, Rinsed & Drained
  • Handful Flat-Leaf Parsley
  • 3 tbs Olive Oil
  • 4 cups Vegetable Broth
  1. Saute the onion, celery, thyme and sweet potato in the olive oil, over medium heat. Do not allow to brown. Then add the garlic, saute a litlte more.
  2. Add the chickpeas, toss to coat in all the aromatics.
  3. Add the broth, bring to a boil and then reduce to a simmer, cook for around 30 minutes.
  4. Blend with the parsley until very smooth. Season with salt, pepper and a little red wine vinegar. Serve drizzled in olive oil with chili flakes

RED CURRY SOUP

  1. 3 cups of chopped red vegetables (we love carrot, onion, red pepper, and sweet potato)
  2. Saute it with a few big spoonfuls of red curry paste (and a little garlic and grated ginger if you have it)
  3. Add a can of coconut milk, a carton of vegetable stock, and simmer until everything is soft.

These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

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