This document contains recipes contributed by members of the Clean community. It includes recipes for shakes, soups, salads, and desserts that are suitable for different Clean programs such as Cleanse, Gut, and Refresh. The recipes provide options for breakfast, lunch, dinner and snacks and use whole foods ingredients like vegetables, fruits, nuts, seeds and legumes.

1. Community Eats
recipes from our Clean community

2. Cocoa-Strawberry Shake
Serves 1
For Clean Gut
1 cup frozen strawberries
¾ cup coconut water
handful of raw spinach
1 tablespoon raw cacao powder
1 tablespoon almond butter
6 drops liquid stevia
1 serving chocolate protein powder
Add all the ingredients to your blender. Blend and enjoy!
2
from Cindi Kaup of Eureka, California

3. 5
Cantaloupe Shake
Serves 1
For Clean Cleanse or Refresh
2 cups cantaloupe
1 serving vanilla protein powder
10 almonds
1 tablespoon flax seed meal
1 cup almond milk
1 tablespoon grated ginger
handful of ice
Throw all ingredients in blender, blend until completely smooth, enjoy!
from Ann Karray of Plantation, Florida

4. 6
Liz’s Curried-Cashew
Cauliflower
Serves 4-6
For Clean Cleanse, Gut or Refresh
1 head cauliflower - cut into large florets
½ cup cashew butter
2 tablespoons olive oil
2 teaspoons curry powder
¼ teaspoon sea salt
½ cup cashews - roughly chopped
Preheat broiler. Position rack so it is 3-4 inches from the heat. Whisk together the
cashew butter, curry, oil, and salt.Toss with the florets and cashews. Spread in a single
layer on a cookie sheet and broil for 8-10 minutes. Check halfway through and flip
with spatula. Remove and serve immediately.
from Stacia Yoon of Valparaiso, Indiana

5. 8 9
Tangy Beet Dip
with Sesame Seed Rice Crackers
Serves 4-6
For Clean Cleanse or Refresh
For theTangy Beet Dip
2 cups finely chopped beets
4 cloves mashed garlic
3 tablespoons balsamic vinegar
2 tablespoons olive oil
¼ teaspoon ground cumin
¼ teaspoon each of salt and pepper (or to taste)
1/3 cup chopped walnuts
For the Sesame Seed Crackers
1 ½ cups brown rice flour
1 cup sesame seeds
3½ tablespoons gluten-free tamari
3 teaspoons sesame seed oil
1 cup warm water
For the Tangy Beet Dip: Toss all ingredients together to let sit for at least an hour
before serving. Letting it sit overnight allows the flavors to mix better.
For the Sesame Seed Crackers: Preheat oven to 350°F. Mix everything together. The
dough should come together and not be too sticky. If it is, add more flour. Let the
mixture sit for about 5 minutes. Take about a teaspoon size balls of dough and put
on a parchment paper lined cookie sheet. Spread the balls out, leaving about an inch
or two in between, fill up the cookie sheet. Take a piece of parchment paper (large
enough to cover all the balls of dough) and spread olive or coconut oil on it. Place
the parchment paper on top of the balls of dough, so the oiled side is touching the
dough.Then use your hands to flatten each ball of dough, you want the crackers to be
very thin. Slowly peel off the parchment paper, one cracker at a time.This may cause
some crackers to tear, so be careful, and make sure you use enough oil! Bake crackers
for about 14-16 minutes, flip them in the middle of cooking if you desire a crispier
cracker!
from Jessie Meisinger of Fort Collins, Colarado

6. 11
Pumpkin Curry Soup
Serves 4
For Clean Cleanse, Gut or Refresh
1 onion, chopped
1 clove garlic, minced
1 tablespoon extra virgin olive oil
1 teaspoon curry powder
½ teaspoon salt
¼ teaspoon coriander
3 cups organic chicken broth
15 oz can pumpkin
1 cup coconut milk (canned)
chopped green onions, for garnish
pinch of crushed red pepper, optional
Saute onion and garlic in olive oil about 3-5 mins. Stir in curry powder, salt, coriander
and red pepper (if using).Add broth and bring to a boil. Reduce heat to low and cook
for 15-20 mins, stirring occasionally. Stir in pumpkin, and coconut milk and cook
for an additional 5 mins until heated through. Transfer to a blender and blend until
creamy (or use an immersion blender). Garnish with green onions.
from Jannell Macaulay (Healthy Body, Healthy Life) of Alexandria, Virginia

7. 12
Slow Cooker Lentil Soup
Serves 4
For Clean Cleanse, Gut or Refresh
3 diced carrots
3 diced celery stalks
1 diced onion
8 cups vegetable broth or water
2 tablespoons balsamic vinegar
2 cups dry lentils (rinsed)
1 tablespoon salt
½ teaspoon ground black pepper
½ teaspoon thyme
bunch of kale (washed & chopped)
Put all ingredients EXCEPT KALE in slow cooker. Set on low if you plan on cooking
it all day or on high to cook in 5 hours.Add kale during the last 15 minutes of cooking.
from Rosie O’Connor of Howell, New Jersey

8. 15
Cream of
Mushroom Soup
Serves 3 hungry people
For Clean Cleanse or Refresh
2 cups cauliflower florets
2 cups of almond milk
2 teaspoons onion powder
¼ kosher salt
fresh ground pepper, to taste
1½ -2 cups white mushrooms, diced
1 yellow onion, diced
2 tablespoons olive oil
1/8 teaspoon dried thyme
fresh chopped parsley to garnish
In a medium sized pot, add olive oil and saute the onions until translucent.Then add
dried spices and herbs to the onions, saute about a minute. Next add the cauliflower
and almond milk, cover and bring to a boil over medium heat.When the cauliflower
is close to tender, add the mushrooms and cook on low heat until the mushrooms are
tender. Remove from heat and blend. Garnish with parsley.
from Libby Morin of Rye, New Hampshire

9. 16 17
Creamy Tomato Soup
Serves 2
For Clean Gut or Refresh
2 pounds of ripe, fresh tomatoes (heirlooms are best), cored, and diced
dash of olive oil
½ a yellow onion, diced
1 teaspoon of dried oregano
1 teaspoon of apple cider vinegar
a pinch stevia
half a ripe avocado, peeled and sliced (this is the secret ingredient)
½ cup of vegetable or chicken broth
sea salt and pepper to taste
chopped basil for garnish
teaspoon of pesto (optional)
In a medium-sized pan that’s already been heated over a medium flame, add about
1-2 tablespoons of olive oil. Add the onions and a liberal sprinkling of salt (this helps
draw out water from the onions so they stay translucent as they soften and don’t
burn). After about five minutes, add the tomatoes, vinegar, oregano and stevia. Stir
and allow to come to a slow simmer and then turn down to a low heat, maintaining
the simmer. Next add the broth – it may not seem like much but these tomatoes are
practically made of water, so have no fear. Allow everything to simmer for about 10
minutes.You want to let the juices escape, mingle and mellow.Then turn off the heat
and allow to sit for about 30 minutes. Taste and add salt. Transfer to your blender
and add the avocado. Blend until creamy and smooth. Taste again. Take a moment to
marvel at the magic of avocado. Not only does it add a creaminess, but thanks to its
healthy fat content, it also adds a body and thickening to the soup.You can serve this
soup hot, warm or chilled. I’ve tried it all ways and it’s always delish. Garnish with
some chopped basil, freshly ground pepper, and if you like, you can thin the pesto
with a little olive oil and swirl it through.
from Alice Chan (alicedishes.com) of Petaluma, California

10. 18
Parsnip-Apple Soup
Serves 2-4 people
For Clean Cleanse or Refresh
1¼ pounds parsnips
1 onion
2 apples (jonagold or golden; sweet tasting apples)
2 tablespoons olive oil
6 cups vegetable broth
1 teaspoon provencal herbs (or a mixture of thyme, oregano and marjoram)
Clean the parsnips, peel the apples, chop the onion, parsnips and apples into pieces.
Warm up olive oil and saute the onions. Add the parsnips and 2 minutes later the
apples, add the provencal herbs, stir regularly to prevent burning, add the broth and
cover pan. Cook the soup for about 10 minutes at high temperature, let the soup rest
and then blend.
from Liesbeth Ramon of Richmand, Virginia

11. 21
Vegetarian Borscht
Serves 2-4
For Clean Cleanse or Refresh
2 medium leeks, thinly sliced
2 tablespoons olive oil
1 medium onion, diced
1 rib celery, diced
1 medium carrot, diced
2 cloves garlic, minced
1 ½ pounds fresh beets, peeled and diced
4 cups vegetable broth
4 tablespoons apple cider vinegar
3 tablespoons chopped fresh dill, plus more for garnish
Prep all the ingredients. Heat the oil in a large pot over medium heat. Once the oil
is heated, add the onions, leeks, celery, carrot, garlic, beets and a generous sprinkling
of salt and pepper. Cook, stirring often, until the vegetables soften, 15-20 minutes.
Pour in the vegetable broth and bring the soup to a simmer. Simmer gently, stirring
occasionally, for 10-15 minutes. Stir in the vinegar, dill and more salt and pepper to
taste. Ladle the soup into individual bowls and top with more dill to taste.
from Sandee Lipsitz of Savannah, Georgia

12. 22 23
Howie’s Red Lentil
Curry Soup
Serves 4
For Clean Cleanse or Gut
1½ cups red lentils
1 thumbsized piece kombu
8 cups purified water or organic broth
1 sweet onion, diced
1 carrot, sliced
1 celery rib, chopped
2 tablespoons coconut oil or sesame oil
1 tablespoon curry powder
sea salt to taste
Rinse and sort the lentils, getting rid of stones and debris. Combine lentils, kombu
and water (or broth) in a saucepan over high heat and bring to a boil. Skim off the
foam from the surface, reduce heat to low and simmer, partially covered, for 30 - 45
minutes depending on your stove’s temperament, but until the lentils are split and
tender. Combine onion, carrot, celery, oil, curry powder and a pinch of sea salt in
a cast iron skillet. Saute over high heat for 3 minutes until everything is nice and
browned. Reduce heat to low, cover and cook for 15 minutes. Remove and throw away
the kombu from the lentils. Transfer the vegetables with their juices, into the lentils
and let it all simmer together for about 10 minutes to marry all the flavors together.
Remove from stove and let cool for 30 minutes. Pour batches into a blender and puree.
Return pureed lentil soup to original saucepan and heat for 5 minutes and serve.
from Howie Green of New York, New York

13. 24
Massaged Kale Salad
Serves 2
For Clean Cleanse or Refresh
1 bunch kale (black kale is especially good), stalks removed and discarded, leaves thinly sliced
1 lemon, juiced
¼ cup extra-virgin olive oil, plus extra for drizzling
sea salt
2 teaspoons coconut nectar (you can use honey atfer the cleanse)
freshly ground black pepper
1 mango, diced small (about 1 cup)
small handful toasted pumpkin or sunflower seeds (optional)
In a large serving bowl, add the kale, half of the lemon juice, a drizzle of oil and a
little sea salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes. Set aside
while you make the dressing. In a small bowl, whisk remaining lemon juice with the
nectar or honey and lots of freshly ground black pepper. Slowly pour in the ¼ cup of
oil while whisking until a dressing forms, and you like how it tastes. Pour the dressing
over the kale, and add the mango and seeds.Toss and serve.
from Brent Kronk of Columbus, Ohio

14. 27
Asian Turkey Cups
Serves 4
For Clean Cleanse, Gut or Refresh
1 medium onion, diced
3 garlic cloves, minced
1 bunch scallions, chopped (up to pale green part)
1 pepper orange, red or yellow pepper (if doing cleanse substitute with diced carrots)
1 can water chestnuts, diced
1 teaspoon minced ginger
2 teaspoons sesame oil
2 tablespoons gluten-free tamari
1/2-3/4 lb all white ground organic turkey
8 of either cabbage leaves, collard greens or Boston lettuce
Sauté onion, garlic, pepper, water chestnuts, ginger, 1 teaspoon sesame oil and 1
tablespoon of tamari about 10 minutes or until cooked through. In a separate pan
sautée turkey until cooked through, add remaining teaspoon of sesame oil and 1
tablespoon tamari and sauté a few more minutes. Combine with vegetable mixture
and stir. Spoon into cups of your choice.
from Devon Smith of Boston, Massachusetts

15. 28 29
Wild Rice Salmon Packets
with Mango Salsa
Serves 1
For Clean Cleanse or Refresh
For Salmon Packets
4 6-8 oz salmon filets (fresh or frozen)
2 cups steamed wild rice (this can be made ahead and refrigerated)
2 teaspoons garlic salt
1 teaspoon pepper
4 tablespoons capers
4 tablespoons fresh lemon juice
4 tablespoons olive oil
4 tablespoons dry white wine
4 one foot sheets of heavy duty aluminum foil
For Mango Salsa
2 ripe mangos, diced
1 small red onion, diced
½ cup cilantro, chopped
1 red bell pepper, diced (omit for Cleanse)
1 small cucumber, diced
1 large lime, juiced
For packets: Coat top side of foil sheets with olive oil.Top each piece of foil with one
salmon filet. Season each filet with ½ teaspoon garlic salt and ¼ teaspoon pepper.
Top each salmon filet with ½ cup wild rice. Next, top each packet with 1 tablespoon
capers, 1 tablespoon lemon juice, 1 tablespoon olive oil and 1 tablespoon white wine.
Fold foil packets by bringing the two long sides together over the top, fold foil over
four times and then fold and secure remaining two sides securely. Cook packets on a
medium grill for approximately 25 minutes. Open and check one packet for doneness
before removing.
For mango salsa:Toss all ingredients together and serve on top of cooked packet.
from Ellie Cain of High Rolls, New Mexico

16. 31
Pumpkin Bread Pudding
Serves 8
For Clean Refresh
1 ¾ cups almond flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
¾ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ to ½ teaspoon ground ginger
1 15-oz can pureed pumpkin
1 cup coconut palm sugar, depending on sweetness desired
¼ cup coconut oil, melted and cooled to room temperature
2 large eggs
¼ cup cultured coconut milk
Preheat oven to 325° F. Cut a piece of parchment paper to fit the bottom of a 2-quart
baking dish or souffle dish.Combine flour,baking powder,baking soda,salt,cinnamon,
nutmeg and ginger in a medium bowl, whisk to blend. Using an electric mixer, beat
pumpkin and sugar in a large bowl until blended. Mix in oil, eggs one at a time, and
cultured coconut milk. Add the flour mixture and mix until well combined. With a
spatula, pour batter into prepared dish. Bake until the top is firm to the touch, about 1
hour. Cool for 10 minutes and serve warm with whipped coconut cream. If you would
like to make ahead you can reheat in a 300° F oven for 10 to 15 minutes.
from Anita Whitney of Union City, New Jersey

17. 32
Lemon Mango
Chia Seed Pudding
Serves 1
For Clean Cleanse or Refresh
1 cup unsweetened almond milk
¼ cup organic chia seeds
¼-½ cup mango, chopped
1 lemon, juiced
In a small bowl add the almond milk and the chia seeds, stirring until mixed. Put in
the refrigerator for at least 30 minutes, can set overnight. Chop the mango. Remove
the chia seed mixture from the fridge and add the juice from the lemon, mixing
gently. Serve in a small cup, alternating between chia seed pudding and mango. Serve
immediately.
from Amy Klausner (ameeme.blogspot.com) of Pacific Palisades, California

18. 35
No Bake Chocolate Truffles
16 truffles
For Clean Cleanse or Refresh
1 cup walnuts or pecans
15 medjool dates, halved and pitted
1 teaspoon vanilla extract
2 tablespoons cacao powder (plus extra for coating)
unsweetened shredded coconut (optional)
Crush walnuts or pecans in food processor until fine.Add in cacao and combine.Add
in dates gradually. Blend until well combined (will be sticky). Roll batter into balls
and roll balls in cacao or coconut. Refrigerate for about 30 minutes to allow them to
harden.
from April Mims of The Colony, Texas