Side Dishes

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1/2 Head organic green cabbage

1/2 Head organic purple cabbage

1 Small organic Granny Smith Apple, cored and sliced thin

1/2 c Vegenaise (light green lid)

1/4 c organic raw apple cider vinegar 

1/2 tsp Garlic Salt

1/4 tsp Onion Powder

1 tsp. Celery Seed

Small amount of raw honey (to taste)

1. With a sharp knife chop or grate cabbage (or use food processer)

2. Add apple to cabbage

3. Whisk together remaining ingredients to make dressing.

4. Add dressing to slaw and mix well.

5. Refrigerate for one hour.

1 ripe papaya, peeled and seeded

½ cup cilantro, chopped

1 TBS fresh lime juice

1) Slice the papaya in half and scoop out the seeds with a spoon.

2) Cut papaya into bite size pieces and place in medium size bowl.

3) Add cilantro and Lime juice.  Toss to coat.  Enjoy!

2 Ripe avocados, peeled and chopped

½ onion, minced

1 fresh lemon or lime, juiced

1-2 crushed garlic

1-2 TBSP chopped cilantro

Dash salt

Dash cayenne pepper

Place all ingredients in a bowl. Mash with fork until mixture is slightly chunky. 

Serve immediately.

1/2 medium Pineapple, peeled and cored

1 tsp finely minced fresh ginger**

Cinnamon, Nutmeg, or Apple Pie Spice blend

1) Cut pineapple into bite size pieces.

2) Combine pineapple and minced ginger in a bowl and refrigerate for 30 minutes.

3) Before serving, sprinkle with spice blend.

**You may substitute chopped mint for the ginger.

ENJOY!!!

1 zucchini, peeled and chopped

2 Tbsp raw tahini

2 Tbsp fresh lemon juice

1 clove crushed garlic

¼ tsp ground cumin

¼ paprika

¼ tsp sea salt

Place all ingredients in food processor with the “S” blade and blends until smooth. Store in sealed container in the refrigerator. Enjoy!

2 cups fresh or frozen peas

2 cloves garlic

Juice of ½ lemon

1 TBSP extra virgin olive oil

1 TBSP ground cumin

Salt and pepper to taste

Mix all ingredients in blender or food processor until smooth.
(“The Detox Diet Recipes” by Elson Haas)

1 TBS coconut oil or ghee

1 ½ pounds zucchini, shredded

2 TBS fresh basil, chopped

1 medium shallot, chopped

2 pastured, organic eggs, lightly beaten

½ cup almond, hemp, or coconut milk, unsweetened

Herbamare and lemon pepper to taste

· In medium bowl, add zucchini, basil, shallot, eggs, and almond milk. Mix gently. 

· Add coconut oil to frying pan on medium heat. 

· Drop by the tablespoons and flat somewhat to form patty. 

· Fry for 3-5 minutes and gently flip over to fry other side. 

· Place on organic paper towel to absorb free oil. 

· Cool slightly before eating. 

· Enjoy.