Bauman College Programs

Author Topic: To Cleans or Not to Cleans?  (Read 2006 times)

Offline blujay

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To Cleans or Not to Cleans?
« on: October 06, 2007, 08:43:30 PM »
Here is one of my latest recipe developments for the Natural Chef course. It is a very cleansing meal that is light and satisfying. This is a good menu to have for a light dinner or just before a cleansing program.

Let me know what you think?

Cleansing Chamomile Tea
Servings: 1
Yield: 12 oz

1 teaspoon dried chamomile flowers
1 teaspoon dried dandelion root
1/2 teaspoon ground milk thistle seeds

1/2 lemon, juiced
1 teaspoon raw honey
1) In a French Press or tea ball add the herbs and boiling water. Cover and let steep for 10 minutes
2)remove herbs and let cool to a drinkable temp, then
add lemon juice and raw honey to taste

drink this cleansing tea at least 30 minutes before meals
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Super Sesame Salad Sauce
Servings: 5
Yield: 1 1/4 cups

1/4 cup Fresh carrots, juiced
1 medium lemon, juiced
1/2 inch ginger root, peeled

2 cloves garlic, chopped
1/2 cup sesame seeds, soaked
2 tablespoons nutritional yeast
1 tablespoon seaweed, Dulse
1 tablespoon fresh turmeric, peeled and chopped
2 dashes cinnamon
1 tablespoon granulated lecithin
1 tablespoon sea salt, to taste

1/4 cup Rejuvelac , or other lactic culture
1 tablespoon apple cider vinegar, raw unfiltered

1.Juice carrots together with lemon and ginger,                                           
 Add Rejuvelac and Apple cider vinegar

2.Add dry ingredients to high powered blender with 1/4 cup of the juice, blend thick until smooth, adding remaining liquid slowly until creamy consistency achieved

3.If dressing is to thin, add more nutritional yeast and sesame seeds and blend

Notes: If no sesame seeds available, you may substitute 4 tablespoons of raw Tahini

Serving Ideas: Serve over any green salad, or as a dressing in a grain salad. Also as a marinade
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Dandelion Green Salad
Servings: 2 

1 bunch dandelion greens, washed, dried
1 container broccoli sprouts, washed, dried
1 medium yellow tomato, washed and wedged

1.   wash tomato, sprouts and greens in cold water and vegetable wash. Spin dry in salad spinner

2.   cut off tough stem of greens, tear in thirds, leaving large bite sized leaves

3.   To serve, spread greens on plate and arrange tomatoes and sprouts. Top with Super Sesame Salad Sauce or dressing of choice

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Purple Borscht soup
Servings: 5
Yield: about 8 cups

4 cups vegetable broth
1 tablespoon pickling spice, whole
1/2 head Purple cabbage , medium size, thinly sliced
2 medium golden beats, cubed
1 large yellow onion, chopped
1/2 cup carrots, chopped
1 cup celery, chopped
1/2 tablespoon ghee
1/4 cup fresh parsley sprigs, chopped for finishing
1/4 cup apple cider vinegar
1 tablespoon lemon juice
sea salt, to taste
pepper, to taste
1/4 cup coconut milk, for finishing
fresh dill, chopped for finishing



 



Tell me what you eat, and I'll tell you what you will become!