Directions

Using the bare minimum of the coconut and sesame or olive oil needed to cook without burning, stir everything together over medium-high heat in a large saucepan or a wok, until the chicken is cooked and the cabbage is tender. Serve warm, garnished with white or black sesame seeds.

*Dried apricots can also be substituted for plums for a close second in flavor!  

(Serves 4)

Recipe provided by the Clean Program

Directions

Stir cumin seeds in a small dry skillet over medium heat until fragrant, 3-4 minutes. Let cool. Finely grind in a spice mill. Whisk cumin, lemon juice, vinegar, and Dijon mustard in a medium bowl. Gradually whisk in 1/2 cup oil, then mint. Season vinaigrette with salt and pepper.

Cook carrots in a large pot of boiling salted water for 1 minute; using a slotted spoon, transfer carrots to a bowl. Add beets to same pot of boiling water and cook until just tender, 20-25 minutes. Drain. Let stand at room temperature to cool slightly, about 15 minutes. Peel and trim beets; halve lengthwise.

DO AHEAD: Vinaigrette and vegetables can be made 1 day ahead. Cover separately; chill. Return vinaigrette to room temperature and whisk before using.

Preheat oven to 450°F. Season carrots with salt and pepper. Toss with 1 1/2 teaspoons oil. Arrange on half of a large rimmed baking sheet. Place beets in same bowl; season with salt and pepper and toss with remaining 1 1/2 teaspoons oil. Arrange in single layer opposite carrots on same baking sheet. Roast vegetables, turning once, until slightly charred and just tender, about 15 minutes.

Place carrots, 1/2 cup parsley leaves, and feta in a medium bowl; drizzle 1/4 cup vinaigrette over and toss to coat. Arrange carrot mixture on a small platter. Place beets in another medium bowl. Add 2 tablespoons vinaigrette; toss to coat. Tuck beets in among carrots. Sprinkle remaining 1/4 cup parsley leaves over. Drizzle with remaining dressing.
 

**Recipe by Bon Appetit

Directions

Here's a smoothie-type drink I've been making after my long runs. It's awesome and seems to help me recover very quickly.

Throw it all in a blender (we have a Vitamix which is great for this).
If you’re using frozen fruit you can add a little hot water to avoid
brain freeze. Blend until smooth and creamy. Then, drink it all up.
Yummmmmmmmmmm!!!!!!!!

Directions

Process zucchini, garlic, lemon juice, 1/4 cup olive oil, tahini, and salt in a blender or food processor until smooth. Pour mixture into a bowl, and stir in parsley and sun-dried tomatoes. Set aside and allow sun-dried tomatoes to soak up moisture for about 10-15 minutes or more. Stir well.

Sprinkle a pinch of paprika and drizzle with a tablespoon of olive oil just before serving.

Serve with cabbage leaves cut into triangles, like chips, or with cut vegetables like broccoli, carrots or celery. Or create your own combination of scoops!

This makes 4 servings and will keep for 2-3 days in the fridge.

**Recipe by Ani Phyo, Executive Chef and Cofounder of SmartMonkey Foods.

Directions

In a large stockpot, cook the olive oil, onions, and curry powder over low heat for 15 to 20 minutes, stirring occasionally, until the onions are tender.

In the meantime, peel the squash, scoop out the seeds and cut into chunks. Peel and core the apples and cut into chunks.

Add squash, apples, salt, pepper, water, and apple cider or juice to the pot and bring to a boil. Reduce heat to low, cover the pot, and cook for 25-35 minutes (until squash and apples are soft). In a blender or food processor, puree the soup to desired consistency.

Pour the soup back into the pot and (if you like) add water, juice, and spices to match preferences. Serve hot and enjoy! 

Directions

Mix the dates and figs in a large bowl with all of the dry ingredients (mix well). Add vanilla and coffee. Add the coffee in parts stirring well each time till you get a moist yet firm consistency. 

Lightly grease a glass baking dish (I use a 7.25 x 12 in x about 3 in deep) with coconut oil and mold in the mixture. Cover and place in the freezer. 

Everything is optional - experiment as you like! 

*Recipe created by Earl D. Smith from Belleair, FL 

Directions

Gluten-free Pie Crust:

Mix together all the dry ingredients and crumble in the butter.

Add water/ACV mixture and mix until smoothe. Add more or less water as needed to form a soft, pliable consistency.

Roll out onto a sheet of waxed paper for easier transfer into a pie pan.

Bake @ 375º for 10 minutes, remove from oven, fill and continue baking.

Directions

Simmer three lemon slices, one teaspoon freshly grated ginger, one clove freshly minced garlic, and one quarter teaspoon cayenne pepper in five cups water until the lemons are soft and pale. Strain a portion into a mug and add honey by tablespoons until you can tolerate the taste. 

Directions

After the wet mixture has foamed, pour it into the dry ingredients and mix with a fork until it forms a soft, homogenous mass of dough. If it feels too sticky, add more rice flour until you are able to knead the loaf into a round ball without it sticking to your hands. Add only a small amount of rice flour at a time when adjusting the wetness of the dough. You should be able to form it into a very soft loaf. Knead the loaf for 5 minutes, place it back in the mixing bowl, cover with a cloth and let stand for 10 minutes.

Coat the pizza pan with cornmeal and roll out 2/3 of the pizza dough in the pan. The dough should be rolled very thin and left thicker around the edges to retain the sauce (a well-floured rolling pin works best). Take a fork and prick lots of holes in the dough (enough to cover the entire pizza dough) and bake for 10 minutes. Remove from the oven and cover with marinara sauce, then mozzarella cheese, then the toppings of your choice. (Our favorite is kalamata olives (sliced), fresh basil and goat cheese crumbled evenly over the top).

Put the pizza back into the oven and bake for another 15 minutes.

Directions

1. Clean squash, cut in half, lengthwise, and scoop out seeds.

2. Place open side of squash face-up on baking sheet, and set squash in pool of water with water also in hollow area of squash, replacing seeds.

3. Bake, uncovered, for 25-30 minutes at 350 degrees fahrenheit.

4. While squash is baking, cook quinoa or rice, cook chicken, chop apples, and sautee diced kale.

5. Combine cooked quinoa or rice, chicken, apples, cashew pieces, diced kale, and raisins in mixing bowl.

6. Once squash is baked and tender, remove inside meat of squash and add to quinoa mixture. Mix together.

7. Add red wine vinegar or apple cide vinegar and coconut oil to quinoa and squash mixture.

8. Scoop mixture from bowl back into squash halves. Top with cheese of your choice (optional) and bake at 350 for another 10 mins.

9. Serve immediately and enjoy!

Yields: 4 servings

For Indian spice: Add curry, turmeric, coriander, cayenne or cumin into the mixing bowl to bring in some more authentic Indian bite.

For Italian flavor: Add basil, oregano, marjoram, rosemary or thyme to enhance the dish with classic Italian flavor.