Juice Recipes


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Juice Recipes

  1. 1. RebootJUICES
  2. 2. ABCs Apple-Beet-Carrot Juice 2 Asian pears 1 Apple 2 Apples (Choose any 2 Beets variety!) 3 Large Carrots 2 Beets 1 Piece Ginger (thumb 2 Carrots sized) 1 cup Cabbage (choose 4 cups Spinach/Kale any variety!) • Calories: 280 6 handfuls Chard 3 cups Protein: 8 g• Calories: 430 Fiber: 2 g Protein: 11 g Fiber: 2 g
  3. 3. Apple-Cantaloupe- Apple-Carrot-Beet Honeydew-Kale- 2 Apples Swiss Chard 4 Carrots 2 Apples 2 Beets 1/2 Cantaloupe 6 leaves swiss chard – 1/2 Honeydew 1.5 cup 6-8 leaves Kale 1” ginger root (1 6-8 leaves Swiss Chard tablespoon)• Calories: 320 • Calories: 300 Protein: 10 g Protein: 9 g Fiber: 4 g Fiber: 2.5 g
  4. 4. Apple-Cabbage-Carrot- Beet, Celeriac, Carrot Swiss Chard- Juice Ginger-Lemon 4 Carrots, stems 2 Apples removed 1 wedge Red Cabbage 1/2-1 Apple, seeded 2 Large Carrots 1/2 Celeriac root 1 Piece Ginger (thumb 1 Beet sized) 1/4 inch slice Ginger 6 leaves Swiss Chard root (optional) 1/4 lemon • Calories: 285• Calories: 321 Protein: 7 g Protein: 10 g Fiber: 1 g Fiber: 2 g
  5. 5. Blackberry Kiwi Carrot-Kale Combo 1/4 large 1 Green Apple Pineapple, core 3 handfuls Spinach removed and roughly 6-8 Kale leaves cubed 4 large Carrots 1 cup Blackberries 1 piece Ginger (thumb 1 Kiwi Fruit size) 1/4 Comice Pear • Calories: 280 1/4 cup Coconut Water Protein: 9 g 30 Mint leaves Fiber: 1 g• Calories: 230 Protein: 5 g Fiber: 2 g
  6. 6. Gazpacho Juice Great Green Fruity Mix 4 Plum Tomatoes 2 cups Beet Greens, Red 1 large Cucumber Swiss Chard, Kale, Spinach 2 stalks Celery or a combination, 1 Red Bell Pepper roughly chopped and 1/4 small Red Onion packed into the 2 cups Parsley, leaves and measuring cup stems, roughly chopped 1 Golden Delicious Apple and packed into the 1/2 Comice Pear measuring cup 10 Strawberries, green 1 Lime tops cut off• Calories: 250 1 cup Coconut Water Protein: 12 g • Calories: 255 Fiber: 2 g Protein: 6 g Fiber: 3 g
  7. 7. Great Greens Juice Green Juice 2 Green Apples 6 leaves Kale 2-3 cups Spinach 2 cups Spinach 6-8 leaves Swiss Chard 1/2 Cucumber 1 Cucumber 4 stalks Celery 4 stalks Celery 2 Apples 1/2 Fennel Bulb 1” Ginger root 1 bunch Basil • Calories: 180• Calories: 329 kcal Protein: 12 g Protein: 16 g Fiber: 1 g Fiber: 2 g• Green Juice
  8. 8. Green Lemonade Lemon Lime 1 Green Apple 1 Lemon 3 handfuls Spinach, 1.5 1 Lime cup 2 Asian Pears 6-8 Kale leaves, 2 cups 2 Green Apples 1/2 Cucumber 2 Carrots 4 Celery Stalks 1 Piece Ginger (thumb 1/2 Lemon sized)• Calories: 210 2 cups Purple Cabbage Protein: 10 g • Calories: 410 Fiber: 1 g Protein 7 g Fiber 1 g
  9. 9. Mexican-Style Jugo Minty-Fresh Berry 2 large Cucumbers 2 cups Blueberries 4 cups Cilantro, leaves 2 Kiwi Fruit and stems, roughly 16 Strawberries chopped and packed 2 cups Mint into the measuring cup leaves, packed into the 1 Lime measuring cup 1 Poblano Pepper, ribs • Calories: 319 and seeds removed Protein: 5 g 1 Golden Delicious Apple Fiber: 4 g• Calories: 200 Protein: 8 g Fiber: 2 g
  10. 10. Purple Power Juice Refreshing Fennel-Pear 6 cups Concord Grapes 2 Comice Pears 1 Golden Delicious 2 medium Fennel Bulbs Apple • Calories: 306 2 2 x 2” pieces Ginger Protein: 7 g 1/2 cup Blackberries Fiber: 3 g• Calories: 480 Protein: 4 g Fiber: 1.5 g
  11. 11. Spinach-Fennel- Sunset Blend Juice Cucumber 1 large Sweet Potato 1 Fennel Bulb 1 medium Carrot 1 Cucumber 1 Red Bell Pepper 3 Celery Stalks 2 large Red Beets 3 cups Spinach 2 Golden Delicious• Calories: 170 Apples Protein: 10 g 1 Orange, optional Fiber: 1 g • Calories: 436 Protein: 9 g Fiber: 2 g
  12. 12. Sweet N Tart Citrus V28 3 cups Cranberries 3 large Red Beets 2 2 x 2” pieces Ginger 2 medium Carrots 3 Oranges 2 stalks Celery 2 small Ruby Red 4 Plum Tomatoes Grapefruit 4 cups Parsley, leaves and 2 Limes stems, roughly chopped• Calories: 500 and packed into the Protein: 7 g measuring cup Fiber: 9 g 1 Jalapeno, ribs and seeds removed 12 Red Radishes • Calories: 340 Protein: 17 g Fiber: 2 g
  13. 13. RebootSOUPS
  14. 14. • Pear and Squash Soup• Green Vegetable Soup • 1 Butternut Squash• 2 Tbsp. Olive Oil 1 tablespoon Olive Oil 2 Leeks, white and light green parts, thinly sliced 3 Bartlett pears, peeled and chopped 3 cloves Garlic, minced 1 1/2 cups Onion, thinly sliced 1 head Broccoli, trimmed to small florets 2 1/3 cups water 2 medium Zucchini, cut into half moons 30 ounces Low sodium Vegetable Broth (purchased or make 1 head Spinach, roughly chopped your own – see recipe on our 4 leaves Basil site) 1 tsp. Sea Salt 1/2 teaspoon Celtic or Sea Salt 1/2 tsp. fresh ground Pepper 1/8 teaspoon Fresh Ground Black Pepper 6 cups water For a kick add 1-2 tsp. yellow Curry powder and 1 tsp. Cumin 3 Tbsp. fresh Basil, chopped • Preheat oven to 375°• In a large stock pot or Dutch oven, heat the olive oil over Cut squash in half lengthwise and scoop out then discard medium high heat. Add seeds. the leeks and garlic and saute for 3 minutes. Add the Place squash halves, flesh sides down in a baking dish with broccoli, zucchini, spinach, water basil, salt and pepper. Stir and cook for 5 minutes. Add the Bake for 45 minutes or until tender. Remove from oven and water and bring to a cool. Peel off skin of boil. Lower the heat and simmer for 15 minutes. Remove squash and spoon flesh into a bowl then mash. from the heat and stir in the • In a large pot or dutch oven, sauté chopped pear and onion in chopped basil. olive oil for• Makes 4-6 servings approximately 10 minutes or until lightly browned. Add Per serving: squash, water, broth, salt, Calories: 126 pepper (add curry powder and cumin if including these Protein: 5 g ingredients). Fiber: 4 g Bring to a boil. Partially cover pot, reduce heat, and simmer 40 minutes. Place approximately half of squash mixture in a blender, puree until smooth. Pour mixture into a large bowl; repeat procedure with remaining squash until all of it has been blended. Return squash mixture to pot. Warm over low heat 3 minutes or until heated. • Makes 2 servings Per serving: Calories: 290 Protein: 8 g Fiber: 11 g
  15. 15. • Harvest Roasted Veggies • Harvest Roasted Vegetable Comfort Soup• 1 butternut squash – peeled, seeded and • 4 cups leftover Roasted Veggies – see recipe chopped below 4 medium sweet potatoes – peeled and 32 oz Low sodium Vegetable Broth chopped 1 large Green Apple – chopped (peel, 2 cups Baby Bella Mushrooms washed and optional) cut into quarters 2 cloves Garlic – 1 minced, 1 chopped 1 yellow Onion peeled, cut into thick slices 2-4 ounce water 4 Garlic cloves – peeled and whole 1/4 cup Olive Oil Olive Oil sprayed or drizzled over vegetables 2 Tbsp Olive Oil (1-2 Tbsp) Sea Salt and fresh ground Pepper to taste 1/2 tsp. Sea Salt dried Basil to taste (1/2 teaspoon) 1 teaspoon fresh ground Black Pepper – to dried Thyme to taste (1/2 teaspoon) taste • Add roasted veggies, 1/2 cup broth, water, to dried Basil to taste (1 tsp.) blender and puree until thick and dried Thyme to taste ( 1 teaspoon). smooth. Add more water as needed to• Preheat oven to 450 degrees desired texture.• Place all veggies on a baking sheet with In the meantime, place 2 tbsp olive oil in pot parchment paper and heat on low-medium. Add chopped• Bake for 40 minutes, turning them over half garlic, stir, then add puree veggies and way. Onions and mushrooms will finish beans. around 30 minutes – remove from tray and Add remainder of broth and apples, increase finish roasting squash and sweet potato. heat to medium. Simmer until apples are a little tender, about 5 minutes.• Use 2 of 4-6 servings from roasted veggies Ladle apples with some soup out of pot and for this soup. Eat the rest at another add to blender – puree with minced garlic. meal. Return apple-soup puree and stir Cover and simmer on low until heated through, approximately 8-10 minutes.
  16. 16. • Raw Carrot Ginger Soup • Squash & Apple Soup• Makes 2, 1 1/2 cup servings – save 1 for • 1 Acorn or Butternut Squash dinner 2 Apples – peeled and sliced 3 cups Carrot Juice 1 small Onion, diced 1 ripe Avocado 2 Carrots washed, peeled and diced 2 Tbsp. Agave Nectar 1 Tbsp Olive Oil 1 Tbsp. Ginger, minced Ground Black Pepper 1/4 tsp. ground Cayenne Pepper 2 quarts organic Vegetable Broth (or make 1/4 tsp. Sea Salt your own) 1/2 cup Coconut Meat, optional • Roast squash (cut in half, remove seeds) 2 Tbsp. Avocado or Olive Oil, for garnish place flesh side down in baking dish with 2 Tbsp. Fresh Cilantro, chopped, for garnish 1-2 cups water. Cook at 450 for 40-50• Puree the first seven ingredients in a blender minutes until flesh is bright orange and soft until completely smooth. Taste and • Sauté onion and carrot in olive oil for 5 adjust the seasonings if necessary. Garnish minutes until onion is clear the soup with a drizzle of oil and the Add broth and apple, simmer 10 minutes chopped cilantro. until apple is soft• Calories: 234 Add squash (remove from skin) Protein: 2 g Puree in blender or use hand blender Fiber: 7 g Add pepper to taste Makes 2 servings • Per Serving: Calories: 324 Protein: 12 g Fiber: 8 g
  17. 17. • Sweet Potato and Bok Choy Soup • Vegetable Soup• 3 Tbsp. Olive Oil 1 medium Onion, diced • 3 Tbsp. Olive Oil 2 Leeks, white part only, roughly chopped 1 large Onion, chopped 2 cloves Garlic, minced 3 cloves Garlic, minced Pinch Red Pepper Flakes 3 medium Carrots, chopped 2 medium Carrots, sliced into 1/4-inch thick rounds 3 Celery Stalks, chopped 2 Celery Stalks, diced 3 Tomatoes, chopped with juice reserved 1 large sweet potato, peeled and roughly chopped 1 medium Zucchini, cut into half moons 2 sprigs Thyme 1 cup Green Beans, trimmed to 1 inch pieces 2 sprigs Parsley 3-4 handfuls Kale or other leafy green such as Chard or Bok 1 tsp. Salt Choy, chopped into small 4 cups water pieces 1 large Bok Choy or 3 Baby Bok Choy, cleaned and torn in 6 cupswWater pieces 3/4 Tbsp. fresh Thyme, chopped 1/2 tsp. fresh ground Pepper 1 Tbsp. fresh Oregano, chopped (or 1/2 Tbsp. dried) 1 tsp. Sea Salt• Heat the oil in a large pot over medium heat. Add the 1/2 tsp. fresh ground Black Pepper onion, leeks, garlic and red pepper flakes and sauté until the vegetables soften, about 3 • In a large stock pot, heat the olive oil over medium high heat. minutes. Add the onion, garlic, carrots and celery and sauté for 5 minutes. Add the• Add the carrots, celery, sweet potato, thyme, parsley and salt tomatoes, zucchini, green and sauté 3 minutes. beans, water, salt, pepper, thyme and oregano; stir and bring Add the water and increase the heat to high. Bring the to a boil. Reduce the mixture to a boil, then return heat to a simmer and cook the soup for 10 minutes. Add the to a simmer and cook until the vegetables soften, about 30 chopped kale or other minutes. Stir in the bok leafy greens and cook for an additional 5 minutes. Season to choy and cook for another 5 minutes. Stir in the pepper and taste with the salt and any additional salt if pepper. necessary. Remove the thyme and parsley sprigs and serve. • Makes 4 servings• Makes 4 servings Per serving: Per Serving: Calories: 185 Calories: 215 Protein: 4 g Protein: 5.5 g Fiber: 5.5 g Fiber: 6 g
  18. 18. RebootSALADS & DRESSINGS
  19. 19. • Salads & Salad Dressings • Arugula Spinach Salad with• Arugula Spinach Salad and Sundried Tomato Dressing Mustard Vinaigrette Dressing • 2 cups Arugula• 2 cups Arugula 1 cup Spinach 1 cup Spinach 1/3 Avocado 1/3 Avocado 1/2 cup thinly sliced red onion 1/2 cup thinly sliced red onion 1/2 cup chopped tomato (heirloom in the 1/2 cup chopped tomato (heirloom in the summer) summer) 1/2 cup Jicama 1/2 cup Jicama • Sundried Tomato Dressing• Mustard Vinaigrette 1/2 cup Sundried Tomatoes 1/3 cup Apple Cider Vinegar 1 clove Garlic 1 1/2 Tbsp. Grain mustard 1 bunch Basil 2/3 cups Cold Pressed Olive Oil 1 Tbsp. Lemon Juice Sea Salt & fresh ground Pepper to taste 1/4 cup Olive Oil• Puree the vinegar and mustard in a blender. Sea Salt & fresh ground Pepper to taste With the blender running, slowly pour in • In a blender, combine the first four the olive oil. Season to taste with the salt and ingredients. With the blender running, slowly pepper. Keeps up to 1 week in the add the olive oil. Season to taste with salt refrigerator. and pepper. Add more lemon juice if For Honey Mustard Vinaigrette: Add 3/4 needed. Keep up to 1 week in the Tbsp. Raw Honey refrigerator. Makes 8-9 servings• Salad and 2 Tbsp. Mustard Dressing: Calories: 278 Protein: 3.5 g Fiber: 9 g
  20. 20. • Carrot-Dill Salad with Ginger Honey • Corn and Tomato Salsa Soy Dressing • 4 ears Corn• 3 cups greens 2 Tomatoes, chopped (spinach, arugula, romaine, red 1 small Onion, chopped leaf, etc..) 1 Red Bell Pepper, seeded and Shredded chopped Carrot, Fennel, Radish, Cabbage, Cele 1 Avocado, diced ry Salad with Fresh Dill, Lemon 1 handful Fresh Cilantro chopped add 1/2 of an avocado 2 Tbsp. Lime juice (from lime)• Ginger Honey Soy Dressing 2 tsp. Cumin 2 Tbsp. Minced Fresh Ginger 2 Tbsp. Olive Oil 2 Tbsp. Minced Fresh Garlic 1 Jalepeno pepper (optional) 2 Tbsp. Raw Honey • Boil corn for 5 minutes (or roast on 4 Tbsp. Nama Shoyu or Tamari grill). Remove kernels from ear. 4 Tbsp. Olive Oil • Combine all ingredients in a bowl – Puree the first four ingredients in a refrigerate for at least 1 hour or blender. With the blender overnight. running, slowly add • Per serving: the oil until the dressing is Calories: 220 emulsified. Keep up to 1 week in the Protein: 4 g refrigerator. Fiber: 7 g
  21. 21. • Green Basil Salad and • Reboot Green Salad Dressing • Make it big! Any greens you• Mix fresh basil leaves into 1 like such as romaine hearts, cup arugula and 1 cup red or baby romaine, baby spinach, green leaf lettuce. baby arugula, add any veggie Add 1 large or 2 small you like: cucumber, carrot, Tomatoes celery, pepper, tomato, 1/4 cup diced Red Onion fennel, radish, sprouts (not 1/2 cup chopped Avocado bean sprouts), onion, fresh 1/2 cup Cucumber slices herbs. Avocado may also be 1/2 cup shredded Carrots added for more substance. 1/2 cup Broccoli Dress with Ginger Honey Soy 1/2 cup Jicama Dressing• Calories: 278 • Salad and 2 Tbsp Dressing: Protein: 3.5 g Calories: 278 Fiber: 9 g Protein: 3.5 g Fiber: 9 g
  22. 22. • Reboot Green Salad #2 • Refreshing Cucumber Salad• Customize it! Your choice of dark greens – at • 3 seedless Cucumbers least 2 cups and veggies to top it. 1 tsp Celtic or Sea Salt Choose at least 1 red, 1 orange, 1 green and 1/2 a medium Red Onion 1 white veggie to top your greens. 1/2 Tbsp. Ginger, finely minced• Mustard Vinaigrette 2 Tbsp. fresh Lime juice 1/3 cup Apple Cider Vinegar 2 Tbsp. fresh Dill, chopped 1 1/2 Tbsp. Grain Mustard Dash of Cayenne Pepper, optional 2/3 cups Cold Pressed Olive Oil • Peel the cucumbers and slice in half Sea Salt & fresh ground Pepper to taste lengthwise. Place the cucumber halves cut Puree the vinegar and mustard in a blender. side With the blender running, slowly pour in down on a cutting board and slice into thin the olive oil. Season to taste with the salt and half moons, about 1/4 “ thick. Place in a pepper. Keeps up to 1 week in the medium sized bowl and toss with the salt. refrigerator. Allow the cucumbers to sit for 1 hour so For Honey Mustard Vinaigrette – Add 3/4 that the cucumbers release some of their Tbsp. Raw Honey water. Strain the cucumbers and toss with Makes 8-9 servings the red onion, lime juice, ginger, cayenne• Salad and 2 Tbsp Mustard Dressing: pepper and fresh dill. Calories: 278 Protein: 3.5 g Fiber: 9 g
  23. 23. • Reboot Rainbow Salad with • Red Quinoa Salad Mustard Vinaigrette • 1 cup Red Quinoa (prepare with 1/2• 1 cup Spinach cup dry quinoa and 1 cup water – just 2 cups Spring Mix Greens like rice) 1/2 cup Red Peppers 1/4 cup diced Red Onion 1/2 cup Carrots 1/2 cup drained and rinsed Black 1/2 cup Cucumber Beans 1/4 cup Red Onion 1 cup Edamame (boil for 5 minutes• Mustard Vinaigrette then drain and cool) 1/3 cup Apple Cider Vinegar 1 Tbsp Balsamic Vinegar 1 1/2 Tbsp. Grain mustard 1/2 Tbsp Extra Virgin Olive Oil 2/3 cups Cold Pressed Olive Oil • Calories: 138 Sea Salt & fresh ground Pepper to Protein: 6 g taste Fiber: 4.5 g• Puree the vinegar and mustard in a blender. With the blender running, slowly pour in the olive oil. Season to taste with the salt and pepper. Keeps up to 1 week in the refrigerator. For Honey Mustard Vinaigrette – Add 3/4 Tbsp. Raw Honey
  24. 24. • Seaweed Salad • Spinach, Broccoli, Orange and Arugula Salad• 1 cup Soaked Arame Seaweed • Dressing: 2 Tbsp Flax Oil 1/4 cup Cider Vinegar 1 Avocado 2 Tbsp. Rice Vinegar 1 Tomato 1 Tbsp. Extra Virgin Olive Oil 1/4 Red Onion, finely chopped 1 Tbsp. Agave Nectar 1 Carrot, chopped or shredded 1 Tbsp. Honey Parsley, finely chopped 1 Tbsp. Dijon Mustard Fresh Lemon Juice 1/4 Tbsp. Sea or Celtic salt Sea Salt 1/8 Tbsp. coarsely Ground Black Pepper Dash of Cayenne • Combine the above ingredients in a jar. Cover• Add all ingredients together in bowl, mix and and shake well. enjoy. • Salad:• Calories: 163 4 cups chopped fresh Spinach Protein: 3 g 3 cups small Broccoli florets (can steam if Fiber: 6.5 g desired) 3 cups trimmed Arugula leaves (or bagged) – can substitute Watercress 4 Oranges peeled and cut into sections • Place all ingredients into a large bowl and add dressing – stir well. Save extra in refrigerator for the next day. • Makes 2 servings Per serving: Calories: 232 Protein: 8 g Fiber: 9 g
  25. 25. Ginger Honey Soy Dressing• Sundried Tomato Dressing 2 Tbsp. Minced Fresh Ginger• 1/2 cup Sundried Tomatoes 2 Tbsp. Minced Fresh Garlic 1 clove Garlic 2 Tbsp. Raw Honey 1 bunch Basil 4 Tbsp. Nama Shoyu or Tamari 1 Tbsp. Lemon Juice 4 Tbsp. Olive Oil 1/4 cup Olive Oil Puree the first four ingredients in a Sea Salt & fresh ground blender. With the blender Pepper to taste running, slowly add In a blender, combine the the oil until the dressing is emulsified. Keep up to 1 week in the refrigerator. first four ingredients. With Makes 5-6 servings the blender running, slowly Per serving: add the olive oil. Season to Calories: 133 taste with salt and pepper. Protein: 0.5 g Add more lemon juice if Fiber: 0 g needed. Keep up to 1 week Steamed Veggies and Dressing: in the refrigerator. Calories: 203• Makes 4 servings Protein: 3 g Fiber: 4 g
  26. 26. RebootSMOOTHIE BLENDS
  27. 27. • Blackberry Kiwi Blend • Great Green Fruit Blend• 1/4 large Pineapple, core • 2 cups Beet Greens, Red Swiss removed and roughly cubed Chard, Kale, Spinach or a 1 cup Blackberries combination, roughly chopped 1 Kiwi Fruit and packed into the measuring 1 Banana cup 1/2 Comice Pear 1 Banana 1/2 cup Coconut Water 1 Golden Delicious Apple 30 Mint leaves 1/2 Comice Pear 1 Tbsp. Flax seed oil, optional 10 Strawberries, green tops cut off• Add all ingredients to blender 1 cup Coconut Water and liquify. • Make sure to set the blender• Calories: 458 on the liquefy setting for this Protein: 6 g recipe. Fiber: 18 g • Calories: 337 Protein: 9 g Fiber: 18 g
  28. 28. • Pomegranate Blueberry • Very Berry Mango Chard • 1/2 cup Strawberries• 1/2 cup frozen 1/2 cup Blueberries Pomegranate Seeds 1/2 cup Raspberries 1 cup Blueberries 1/2 cup Blackberries 1 cup Berry of Your 1/2 Mango Choice 1/2 Avocado (blackberry, cherry, raspb 4 oz. unsweetened erry, strawberry) coconut water 5 leaves Rainbow Swiss 1/2 cup crushed ice or ice Chard cubes (if using fresh fruit) 4 oz unsweetened Coconut Water 1/2 cup crushed ice or ice cubes (if using fresh fruit)
  29. 29. RebootHEALTHY SNACKS
  30. 30. • Crunch & Munch • Fresh Summer Veggie Mix• 2 large Carrots • (make big batch and 4 stalks Celery refrigerate) 1/4 large Cucumber 2-3 sliced heirloom 1/2 cup Broccoli florets Tomatoes (when seasonal – 1/2 cup Cauliflower florets otherwise any tomato)• Cut Large handful Basil carrots, celery, cucumber up 1/2 Cucumber sliced into stalks 1 Tbsp. Olive Oil 1 tsp. Sea salt• Dip veggies in Honey Fresh Ground Pepper Mustard Vinaigrette Balsamic Vinegar to taste• Calories: 308 • Calories: 50 Protein: 4.5 g Protein: 1 g Fiber: 9 g Fiber: 1 g
  31. 31. • Kale Chips• 8-10 leaves Kale – Lacinato/dinosaur kale is great but any variety works Spray with Olive Oil, add Pepper, Sea or Celtic Salt• Bake at 350 degrees for 12-15 minutes until crisp. Check at 10 minutes.• Calories: 17 Protein: 1 g Fiber: 1 g
  32. 32. RebootVEGGIES
  33. 33. • Apple, Parsnips and Sweet Potatoes • Baked Zucchini with Tomatoes and Herbs• 4 Parsnips, peeled and cut into bite size pieces • 5 small Zucchini 2 medium Sweet Potatoes, peeled and cut into bite 4 Scallions, sliced, white and green parts separated size pieces 1 small Onion, chopped 1 small Onion, sliced 2 Plum Tomatoes, coarsely chopped 2 Apples (try fuji or gala) cored and diced 2 Tbsp. Celery Leaves (from inner stalks), chopped 2 cloves Garlic 4 Tbsp. Basil Leaves, chopped, plus extra for garnish Black Pepper to taste 1/4 cup Olive Oil• Preheat oven to 450 degrees 1 tsp. Sea Salt• Place sweet potatoes, parsnips and apples with 1/2 tsp. fresh ground Black Pepper garlic and onions in a covered baking • Preheat oven to 425 degrees. Slice the zucchini in dish and spray with olive oil, add pepper to taste. half crosswise. Cut each half Roast for 40-50 minutes until tender. again lengthwise, and slice each of the halves into 4• Makes 4 servings equal, 1/2 inch pieces. They Per serving: should look like sticks. Calories: 219 • In a bowl, mix together the zucchini sticks with the Protein: 3.5 g white parts of the scallions, Fiber: 1.5 g onion, tomatoes, celery leaves and basil. Mix in the olive oil, salt and pepper and toss to combine. • Pour into a 3 quart baking dish and bake for 20 minutes. Garnish with the sliced green tops of the scallions and the extra chopped basil. • Makes 4 servings Per serving: Calories: 153 Protein: 1.5 g Fiber: 1.5 g
  34. 34. • Garam Masala Spiced Collard Greens • Kale-Zucchini Stir Fry• 2 bunches Collard Greens, ribs removed and chopped (about • 6 leaves Lacinato green Kale 2 lbs.) 1/2 Eggplant cut into half moons 1 1/2 tsp. Garam Masala* 1 Zucchini or 1/2 large zucchini cut into circles 1 tsp. Turmeric 2 cloves Garlic, minced or chopped 4 Tbsp. Grape Seed Oil or Olive Oil 1/2 Onion, finely chopped 2 Tbsp. Mustard Seed Oil Fresh Chives, finely chopped 1 tsp. Sea Salt or Himalayan Salt Parsley, finely chopped 6 Tbsp. fresh Cilantro, chopped Sea or Celtic Salt• Heat a large saucepan or Dutch oven over medium high heat. Fresh Ground Pepper Add the garam masala and • Heat olive oil in pan on medium – add onion and sautee turmeric and heat until fragrant, about 2 minutes, stirring to Add eggplant, zucchini and garlic – cook until lightly browed make sure that the and soft spices do not burn. Add Kale and chives. Sautee briefly, 1-2 minutes so that kale• Add both oils to the pan, stirring to make sure that the spices remains a rich green and oils completely • Serve with steamed fresh corn ear mix. Add the collard greens and salt and toss to coat in the oil. • Calories: 217 Cover the pan and Protein: 8.5 g cook until the greens are wilted, about 5 minutes. Remove Fiber: 12 g from the heat and mix in the chopped cilantro.• *A store bought spice blend, or use the recipe below to make your own: Garam Masala: 2 Tbsp. each cumin, coriander and cardamom seeds 1 tsp. whole Cloves2 Tbsp. Black Peppercorns 1 small stick Cinnamon• Grind all ingredients in a spice grinder or mortar and pestle.• Makes 4 servings Per serving: Calories: 275 Protein: 7.5 g Fiber: 10.5 g
  35. 35. • Guacamole & Salsa Dip for Veggies • Guacamole• Dip • 2 Avocados Celery, Cucumber, Carrots, Peppers, Jicama 2 Tbsp. Lime Juice Make Yucca “chips” to dip (peel and cut 1/8 tsp. Fresh Ground Pepper Yucca root into circles, spray with olive 1/8 tsp. Chipotle Chili Powder oil add salt and pepper, bake at 450 for 30 1/8 tsp. Salt minutes until crisp) 1 clove Garlic, minced• Calories: 326 • Scoop avocadoes into a bowl – mash with a Protein: 3 g potato masher or place into food processor Fiber: 4 g and puree all ingredients.• Salsa: • Per serving: 3 Tomatoes, chopped Calories: 163 1 small Onion chopped Protein: 2 g 1 Jalepeno Pepper (optional) seeded and Fiber: 7 g finely chopped 1/4 cup chopped Cilantro 1 Tbsp Lime Juice 1/8 teaspoon Salt• Combine all ingredients and toss – you can also throw tomato, onion and jalepeno pepper into a food processor before mixing with lime juice• Per Serving: Calories: 44 Protein: 2 g Fiber: 2 g
  36. 36. • Lettuce Wraps • Pumpkin Potato Bake• 6 leaves Romaine Lettuce • 1 Sugar/Baking Pumpkin (when seasonal – Fill with chopped tomato, corn, avocado, red can substitute canned out of season) onion, jicama, drizzle with olive oil, 2 medium Sweet Potatoes sprinkle with fresh ground black pepper. Add 1 Tbsp Olive Oil, sliced jalepeno for a kick Sea/Celtic Salt and Pepper to taste• Calories: 98 • Roast pumpkin (remove top and seeds – Protein: 1.5 g great for baking to save for after your Fiber: 3 g 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. • Calories: 402 Protein: 5 g Fiber: 8 g
  37. 37. • Roasted Veggies – Mushroom, Eggplant,• Roasted Acorn Squash Stuffed with Sweet Potato, Kale Mushroom and Sage • 6 Portabella Mushroom Caps or 1 package Baby Bella Mushrooms• 1 medium Acorn Squash 1 Eggplant 3/4 tsp. plus 1/4 tsp. Sea Salt 1 medium Sweet Potato 1/2 tsp. fresh ground Black Pepper 1 Onion 6 Tbsp. Olive Oil, plus extra for brushing 8-10 leaves Kale 2 Garlic cloves, minced 3 cloves Garlic 1 large Portabella Mushroom, chopped 1 pinch Paprika 1 small Onion, chopped 1/8 teaspoon Fresh Ground Black Pepper 2 tsp. Fresh Sage, finely chopped 1/8 teaspoon Mustard Seed Pinch Red Pepper Flakes, optional 1/4 teaspoon ground Cumin• Preheat oven to 450 degrees. Trim off each end of the squash. Stand the • Preheat oven to 450 degrees squash upright and halve lengthwise. Scoop out the pulp and the seeds and • Wash all ingredients well (except onion). Cut into medium sized wedges. discard. Brush Place on each squash half with olive oil, and then sprinkle with 3/4 tsp. salt and the parchment paper. Spray with Olive oil, add seasonings. black Roast in oven at 450 degrees for 20 minutes. Add kale last 5 minutes of pepper. Arrange cut sides down on a baking sheet lined with parchment roast. paper. Roast Place into bowl, squeeze garlic onto other veggies. the squash until the flesh is tender and the edges are golden • Per serving brown, approximately Calories: 142 25-35 minutes. Remove from the oven, flip the squash halves over and set Protein: 7 g aside. Fiber: 9 g• While the squash roasts, heat the olive oil in a medium saucepan over medium high heat. Add the onions and garlic and saute 2 minutes, or until the onions begin to turn translucent. Add the mushrooms, sage, 1/4 tsp. salt and the red pepper flakes if using, and saute until the mushrooms begin to soften, about 5 minutes. Fill the roasted squash halves with the mushroom mixture and bake again for another 10 minutes.• Makes 4 servings Per serving: Calories: 254 Protein: 2 g Fiber: 2.5 g
  38. 38. • Steamed Snow Peas, Broccoli and Green Beans • Sweet Potato and Carrot “Fries” with Ginger Honey Soy Dressing • 2 medium Sweet Potatoes• 1/3 lb. Snow Peas, ends trimmed 2 large Carrots 1/3 lb. Green Beans, ends trimmed 2 Tbsp. Olive Oil 1 head Broccoli, cut into florets 1 tsp. ground Cumin 1/4 tsp. Pepper• Heat a pot with boiling salted water and cover with 1/2 tsp. Sea Salt a steamer basket. Add the Preheat oven to 425 degrees. Peel the sweet vegetables and steam about 5 minutes, until the potatoes and carrots. Cut the potatoes in vegetables are cooked but still green half lengthwise, and slice each halve into 4 equal and crisp. Drizzle with the Ginger Honey Soy wedges. For the carrots, cut in Dressing. half crosswise into two chunks. Slice each chunk• Steamed Veggies and Dressing: lengthwise into 2 pieces, and cut Calories: 203 each piece into 2 or 3 wedges, making them roughly Protein: 3 g the same size as the potatoes. Fiber: 4 g • Put the potato and carrot wedges into a bowl and toss with the oil, cumin, pepper and salt. Arrange on baking sheet lined with parchment paper. Bake for 30 minutes or until the flesh is tender and the outside is lightly browned and the edges slightly crisp. • Note: You can substitute any combination of cinnamon/nutmeg, cayenne, rosemary or other spices for the cumin and Aleppo pepper. • Makes 2 servings • Per serving: Calories: 276 Protein: 4 g Fiber: 6 g
  39. 39. • Veggie Stir Fry• 1 cup Chopped Broccoli 1/2 Red Pepper julienne 1/2 Green Pepper julienne 2 Medium Carrots julienne 1 cup Mushrooms sliced 1/2 Medium Onion sliced 1 Tbsp. Ginger root finely sliced 1 clove Garlic finely chopped 1 Tbsp. Canola oil (expeller pressed) 2 Tbsp. water Ground Black Pepper to taste 1 Tbsp. Low sodium Soy Sauce 1 tsp. Rice Vinegar Red Pepper flakes to taste• Mix soy sauce, vinegar, black pepper and red pepper flakes and set aside.• Heat oil and sauté veggies – add onion first and cook about 2-3 minutes until clear, then add garlic and ginger, then the rest of the vegetables. When veggies are almost cooked (retain bright color and are still crunchy), add the sauce and stir into veggies. Cook briefly.• Calories: 280 Protein: 8 g Fiber: 10 g
  40. 40. RebootFRUIT DISHES
  41. 41. • Cherry Cinnamon Apple Bake• Apple Peach Bake • This dish is delicious warm or cool.• This dish is delicious warm or cool. Double the recipe for an extra 4 Peaches, sliced (remove pit) serving. 2 Apples chopped 3 Tbsp. Raisins–- Figs are a great • 1 cup Cherries (cut and discard pit) substitution 2 Apples cored and chopped 1 Tbsp. Cinnamon (or more to taste) 3 Tbsp. Raisins (choose golden variety for a twist)• Spray baking dish with canola oil 1 Tbsp. Cinnamon (or more to taste) Mix all ingredients in a bowl then 1/2 tsp. Nutmeg place into oven safe baking dish and cover • Spray baking dish with expeller pressed canola oil• Bake at 375 degrees for 45 minutes Place into oven safe baking dish and or until apples are soft cover Cool and enjoy! Bake at 375 degrees for 45 minutes• Calories: 354 or until apples are soft Protein: 4 g Cool and enjoy! Fiber: 14 g • Calories: 249 Protein: 2 g Fiber: 9 g
  42. 42. • Maple & Cinnamon Baked Apples and Pears • Berry Bowl• 2 large hard Pears or Apples (Fuji, Rome, Pippin, Granny • Mix 2-3 cups of fresh berries of your choice Smith or Jonathan work (blueberry, raspberry, blackberry, great) strawberry) into a bowl. 2 tsp. Pure Maple Syrup or Agave • Calories: 106 3 tsp. water Protein: 2 g 1/4 tsp. Cinnamon Fiber: 6 g 1 Tbsp. Raisins Preheat the oven to 375 degrees. Slice off the tops of the apples or pears and set aside. With a small knife or apple corer, hollow out a 1” cylinder in the center of each apple, being careful not to poke through to the bottom. If you are using a paring knife, you might need to make the initial cut and then • Melon Mania use a spoon to dig out • 1 cup Watermelon the core. 1/4 of a Cantaloupe• In a small bowl, whisk together the next three ingredients. 1/4 of a Honeydew Divide the raisins Add Mint as garnish (optional) between the apples or pears, and then fill with the liquid • Place all ingredients into a bowl. Top with mint leaves. mixture. Don’t worry if • Calories: 46 the filling doesn’t reach the top, it will expand as it cooks. Protein: 1 g Replace the tops on Fiber: 1 g the fruit and place in a small baking dish lined with parchment paper, making sure that the fruit are snug in the dish so that they don’t tip over. Cover the dish with foil. With a paring knife, cut three slits in the foil to let steam escape. Bake for 35-45 minutes or until tender. Drizzle with extra maple syrup or agave upon serving, if desired.• Calories: 274 Protein: 1.5 g Fiber: 10.5 g
  43. 43. • Tasty Tart Treat • Watermelon-Mint• 1/2 Grapefruit • 4 cups Watermelon, diced 1 cup Pineapple 4 Mint leaves 1 Orange cut into wedges 1/4 cup Scallions diced 1 Kiwi (optional) 1/2 Mango, sliced • Place watermelon in Fresh Mint bowl, top with mint• Mix together in a bowl. leaves and scallions. Enjoy! • Calories: 48• Calories: 80 Protein: 1 g Protein: 1 g Fiber: 2.5 g Fiber: 3 g