2 frozen bananas
1 cup frozen strawberries
¼ cup unsweetened almond milk
1 tablespoon hemp seeds
Place bananas and strawberries into your blender and blend while slowly adding the almond milk until you have the consistency of frozen yogurt. You may not need to use all ¼ cup of almond milk. Top with hemp seeds.
This recipe is from my 14-Day Spring Cleanse. For more information CLICK HERE
Heat the oil in a large saucepan over medium heat, and cook the onions, stirring occasionally, until softened, about 5 minutes. Add the ginger, and chili powder and cook, stirring for 1 minute. Add the green beans, sweet potatoes, cabbage, tomatoes, peanut butter, stock and 1 teaspoon salt and bring to a boil. Reduce the heat to medium and simmer for 15 minutes. Add the chickpeas and simmer for 10 minutes.
While the stew simmers, prepare the rice or quinoa.
Stir the lemon juice and cilantro into the stew and serve with the rice or quinoa.
1 cup of frozen blueberries (preferable wild blueberries)
1 teaspoon ground cinnamon
2 tablespoon almond or cashew or sun butter
1 handful of kale or your favorite greens
1 cup of coconut water
For more protein add flax, chia and/or hemp seeds.
Blend together in a blender until smooth.
Add water if needed, to create the consistency you would like.
A great recipe from my online Fall Whole Food Cleanse
Roll all the ingredients in the collard green like you would a burrito. Serve with dipping sauce.
1 teaspoon ginger, minced (grating it with a zester is an easy way to do this)
1 garlic clove, minced
1 green onion, sliced
¼ cup gluten free tamari or a soy free option Coconut Aminos.
Mix all ingredients and serve with Collard Green Banh-Mi
To learn more about what a cleanse can do for you click here.