Ingredients 2 large Cucumbers 4 cups Cilantro, leaves and stems, roughly chopped and packed into the measuring cup 1 Lime 1 Poblano Pepper, ribs and seeds removed 1 Golden Delicious Apple Directions Wash all produce well Peel lime, optional Juice Pour over ice Enjoy!
Ingredients 2 medium sized tomatoes 1-2 cloves garlic, peeled 20 fresh basil leaves Directions Juice, pour over ice and enjoy!
Ingredients 5 small Zucchini 4 Scallions, sliced, white and green parts separated 1 small Onion, chopped 2 Plum Tomatoes, coarsely chopped 2 tbsp Celery Leaves (from inner stalks), chopped 4 tbsp Basil Leaves, chopped, plus extra for garnish 1/4 cup Olive Oil 1 tsp. Sea Salt 1/2 tsp. fresh ground Black Pepper Directions Preheat oven to 425 degrees. Slice the zucchini in half crosswise. Cut each half again lengthwise, and slice each of the halves into 4 equal, ½ inch pieces. They should look like sticks. In a bowl, mix together the zucchini sticks with the white parts of the scallions, onion, tomatoes, celery leaves and basil. Mix in the olive oil, salt and pepper and toss to combine. ... Continue
Ingredients 2 bunches Collard Greens (Australia: Cabbage Leaves), ribs removed and chopped (about 2 lbs.) 1 1/2 tsp. Garam Masala* 1 tsp. Turmeric 4 tbsp Grape Seed Oil or Olive Oil 2 tbsp Mustard Seed Oil 1 tsp. Sea Salt or Himalayan Salt 6 tbsp fresh Cilantro, chopped (Australia: Coriander) Directions Heat a large saucepan or Dutch oven over medium high heat. Add the garam masala and turmeric and heat until fragrant, about 2 minutes, stirring to make sure that the spices do not burn. Add both oils to the pan, stirring to make sure that the spices and oils completely mix. Add the collard greens and salt and toss to coat in the oil. Cover the pan and ... Continue
Ingredients 2 Avocados 2 tbsp Lime Juice 1/8 tsp. Fresh Ground Pepper 1/8 tsp. Chipotle Chili Powder 1/8 tsp. Salt 1 clove Garlic, minced Directions Scoop avocados into a bowl. Mash with a potato masher or place into food processor and puree all ingredients.
Ingredients 2 green peppers 2 zucchini (Australian courgette) 3 onions 1/2 cup olive oil (organic extra virgin) 4 garlic cloves, chopped 2 tbsp white wine vinegar 1/4 tsp dried thyme or 1/4 cup fresh, chopped 1/4 tsp dried coriander (US cilantro) or 1/2 cup fresh cilantro (Australian coriander), chopped 1/4 tsp dried chives or 1/2 cup fresh, chopped 1/4 tsp fresh ground black pepper 1/4 tsp sea salt 1/4 tsp oregano Directions Chop garlic and leave on cutting board to air. Cut ends off zucchini (Australian courgette) then cut in half lengthwise. Cut into thick, half moon shaped pieces. Cut ends off onions. Peel. Cut into fourths. Then cut each section into 2-3 big pieces. Cut green pepper and ... Continue
Ingredients 4 large leaves of crisp romaine lettuce (Australian Cos lettuce) 4 portobello mushroom caps, washed well 1/2 avocado, sliced 1 tomato, sliced thinly and cut in half 1/2 red onion, sliced thinly 2 tbsp olive oil 1/8 teaspoon black pepper 1/8 teaspoon Salt dash cracked red pepper or chili powder (optional) Directions Grill portobello caps brushing with olive oil first OR cook on stove top. Place olive oil in a pan and heat to low medium. Place mushroom caps in the pan for approximately 10 minutes until soft, turning over half way. Sprinkle with salt, pepper, spices. Use lettuce in place of a burger bun. Add sliced avocado, onion and tomato to the lettuce. Place mushroom ... Continue
Ingredients 6 leaves Lacinato green Kale (Australia: Tuscan Cabbage) 1/2 Eggplant cut into half moons 1 Zucchini or 1/2 large zucchini cut into circles 2 cloves Garlic, minced or chopped 1/2 Onion, finely chopped Fresh Chives, finely chopped Parsley, finely chopped Sea or Celtic Salt Fresh Ground Pepper Directions Heat olive oil in pan on medium – add onion and sautee. Add eggplant, zucchini and garlic – cook until lightly browed and soft, about 3-5 minutes. Add Kale and chives. Sautee briefly, 1-2 minutes so that kale remains a rich green. Serve with steamed fresh corn ear.
Ingredients 6 leaves Romaine Lettuce Tomato, chopped Corn Avocado Red Onion Jicama (Australia: Yam Bean) Olive Oil Pepper to taste Jalapeno, sliced (optional) Directions Wash lettuce. Fill with chopped tomato, corn, avocado, red onion, jicama, drizzle with olive oil, sprinkle with fresh ground black pepper. Add sliced jalapeno for a kick! Wrap and eat.
Ingredients 1 Sugar/Baking Pumpkin (when seasonal – can substitute canned out of season) 2 medium Sweet Potatoes 1 Tbsp Olive Oil Sea/Celtic Salt and Pepper to taste Directions Roast pumpkin (remove top and seeds – great for baking to save for after your Reboot). Cut pumpkin into sections and place in baking dish flesh side down with water in the pan. Roast in over at 450 for 45-60 minutes. Bake sweet potatoes next to pumpkin – wash well and pierce with fork first. Cut and remove flesh from potatoes and mix all ingredients in a bowl. Place into a baking dish and return to oven at 350 to warm.