Recipies for Cleansing

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Easy Eggs

Found these nifty crocks at the dollar store they make the perfect personal size omelet, just spray with pam, beat 2 eggs or 3 egg whites right in the crock!, add veggies, potatoes, cheese,  pre-cooked meat whatever you like and microwave for 2.5 minutes! (I did find however that bacon is crispier if eaten on the side).

PhyllisAdelle Sherer   Deviled Avocado Eggs – Mash 1 large avocado with 3 egg yolks. Add 1 tsp. cilantro, 3 tsp lime juice, 1 tbsp red onion, and a pinch of salt and pepper. Top with a sprinkle of chili or paprika

Egg Muffins!!! These are one of my all-time favorite & EASY meal-preps.

Spray a muffin/cupcake pan w/ non-stick spray.
Fill with ANYthing you want: ham & broccoli, chicken & carrots, spinach w/ feta & tomatoes, steak & bell peppers....whatever you have in the fridge. (Note: add all veggies RAW - they will cook to perfection during the baking process)
Mix approx 1 egg per/muffin in a blender w/ a splash of milk. Pour directly into each cup just below the rim.
Top with shredded or sliced cheeses of your choice.
Bake at 425 degrees for approx 20 min.
Let cool before removing from pan
These can be stored in your fridge for up to 3-4 days! Simply warm in the microwave for a quick breakfast on-the-go!

Desserts

Italian Recipe: Lemon Ricotta Cheesecake

 

Lemon Ricotta Cheesecake

Ingredients:  Crust: 1-1/2 cups crushed vanilla wafers (about 45 wafers) 1/4 cup butter, melted 1 teaspoon grated lemon zest Filling: 2 pounds fresh, whole-milk ricotta cheese 2/3 cup white sugar 1/3 cup all-purpose flour 6 eggs 1/4 teaspoon ground cinnamon 2 teaspoons grated lemon zest 2 teaspoons vanilla extract 1/8 teaspoon salt

Directions:

1. In a small bowl, combine wafer crumbs, butter and lemon peel. Press onto the bottom of a greased 9 1/2-in. springform pan. Bake at 325° F for 12-14 minutes or until lightly browned. Cool. 
2. Meanwhile, in a large mixing bowl, stir ricotta with a rubber spatula until it reaches an extremely smooth consistency. Add the sugar and flour into the ricotta, mixing thoroughly.
3. Stir in the eggs 1 at a time. Next add in the vanilla, cinnamon, lemon zest, and salt. Mix well. Pour batter into crust.
4. Bake in the center of the oven for about 75 to 90 minutes at 300°  F, until the cake is a light golden color. When it's ready, the center should be fairly firm, and the point of a sharp knife inserted in the center will come out clean.
5. Cool cake on a wire rack. Cover, and chill till serving time.
6. Buon appetito!

Cauliflower

heart emoticon LOADED CAULIFLOWER heart emoticon

You won't believe it's low carb!!!

Ingredients:
1 large head of Cauliflower cut into bite size pieces (approx 6 cups)
6-8 strips of bacon cooked and crumbled (Cooked in oven at 400° for 20 mins)
6 Tbs chopped Chives
1/2 cup Mayonnaise
1/2 cup Sour Cream
2 cups Colby Jack Cheese ( may use cheddar)
8 oz container sliced mushrooms (I don't use mushrooms in mine)(optional)

Directions:
Preheat oven to 425°
In a large pot boil water and cook Cauliflower for 8 - 10 minutes, drain and let cool.
In a large bowl combine sour cream, mayo, 1/2 of crumbled bacon, 3 tbs chives, 1 cups of cheese,mushrooms and cauliflower and mix well... place in baking dish and cover with remaining 1 cup of cheese and rest of bacon crumbles. Bake for 15-20 minutes until cheese is melted. top with remaining 3 T chives and serve.
ENJOY!!!!

Orange Cauliflower [Vegan]

Ingredients

• 1 small head cauliflower cut into bite size chunks
• 1/2 cup vegetable oil for frying

For the Batter:

• 1 tbsp flaxseed meal
• 2 tbsp warm water
• 1/3 cup cornstarch
• 1/4 cup all purpose flour
• 1/2 tsp salt
• 1/3 cup water
• 1 tsp vegetable oil

For Orange Sauce:

• 1 tbsp vegetable oil
• Juice and zest of one large orange
• 1 large clove garlic, minced
• 4 green onions, sliced thin
• 1 tbsp tamari sauce
• 1 tbsp rice wine vinegar
• Pinch of salt (to taste)

To Finish:

• 1/4 cup orange juice
• 1 tsp cornstarch
• 1 tsp brown sugar

To Serve:

• 2 cups cooked brown rice
• 1 green onion sliced thin (for garnish)

Preparation

1. To make the batter place the flaxseed meal in the water and set aside to thicken. Add the rest of the batter ingredients to a bowl. When the flaxseed meal has become gooey add it and stir. The batter will be about the consistency of pancake or waffle batter. Put the cauliflower chunks in the batter and toss them to ensure they are evenly coated.
2.  While you are preparing the batter heat the 1/2 cup oil in a deep skillet over medium high heat. When the oil is hot drop the coated cauliflower in and allow them to fry until golden brown on each side. Remove and place on a paper towel lined plate to drain. (Note: as I did this I transferred the drained cauliflower to a baking sheet lined with parchment paper and kept them warm in a 225 degree oven so that they did not get soggy as I prepared the rest of the dish).
3.  Once the frying is finished heat a new skillet over medium heat and add the tablespoon of vegetable oil. Add the garlic and green onion and heat for a minute or so. Add the orange juice, orange zest, tamari and rice wine vinegar and salt and bring to a boil. Add the cauliflower and toss to coat. Place on top of rice.
4.  To finish whisk the 1 tsp cornstarch into the 1/4 cup of orange juice and add to the same heated skillet. Add the brown sugar and whisk until it boils (about a minute).  Pour over the cauliflower and garnish with green onions.

 http://www.onegreenplanet.org/vegan-recipe/orange-cauliflower/


Cauliflower "Mashed Potatoes"

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Prep time

10 mins

Cook time

10 mins

Total time

20 mins

Replace regular mashed potatoes with a healthy, low carb and low calorie cauliflower.

Author: A Sweet Pea Chef

Recipe type: Easy

Serves: 4

Ingredients

• 1 medium head of cauliflower
• 3 whole cloves garlic, peeled
• 1-2 tbsp. chicken broth or almond milk
• ⅓ cup grated parmesan cheese
• ½ tsp. kosher salt
• ¼ tsp. ground black pepper

Instructions

1. Heat a large stock pot (with steamer attachment) over high heat until boiling.
2. Remove the stem from the cauliflower and cut into pieces for steaming. Add the cauliflower and garlic cloves to a steaming basket and place over boiling water. Cover and steam until cauliflower is soft when poked with a fork, about 6-8 minutes. (Tip: If you let the cauliflower cool down a bit after it’s done steaming, it’ll dry out a bit, which makes it much easier to get a good texture on the mash. It also lets you add other flavorful liquids to balance out the moisture content.)
3. Add the steamed cauliflower and garlic to a food processor (or, if you'd prefer, mix in a large bowl with an immersion blender or a potato masher). Add the parmesan, salt and pepper.
4. Pulse the food processor until all contents are mostly smooth. You want some texture here, but not a lot. You may need to scrape the sides of the blender or to move around the cauliflower to make sure it all gets mashed. Use the chicken broth (or almond milk), tbsp. by tbsp., as needed to bring the mixture together. Try not to use too much as this will cause the mixture to get soupy. You want to keep it as thick as possible (like mashed potatoes).
5. Serve hot. Feel free to garnish with some butter, chives or whatever you like on your mashed potatoes.

 Cauliflower Hash {Paleo}

Prep Time: 8 minutes

Cook Time: 12 minutes

Yield: 2 servings

Ingredients

• 2 tablespoons olive oil
• 3/4 lb (350 g) cauliflower, chopped into small pieces
• 1 medium onion, diced
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 3 tablespoons water
• 1 large clove garlic, minced
• 2 teaspoons lemon juice
• 2 teaspoons minced fresh parsley leaves (for garnish)
• Fried eggs, for serving (optional)

Instructions

1. Heat the oil in a large skillet over medium-high heat; add the cauliflower and onion in an even layer and let it cook without stirring until it takes on a little color on the bottom, about 2 to 3 minutes.
2. Give it a stir, then add the smoked paprika, salt, black pepper, and water. Cover the skillet and cook until the cauliflower is fork-tender but not mushy, and has taken on a golden color, about 3 to 5 minutes.
3. Turn the heat down to low, add the garlic, and cook 2 minutes, stirring constantly.
4. Stir in the lemon juice and cook until evaporated, about 30 seconds.
5. Serve with the parsley sprinkled on top, and add a fried egg if you like.

http://www.anediblemosaic.com/?p=14484

Emily Berkman
If you are trying to get away from Bread…
CAULIFLOWER!!
It might be easily passed but is Nutrient Dense and Low in Fat & Carbs, high in Fiber and Rich in Anti-oxidants... and makes a pretty darn good replacement of bread but is not only low carb, but gluten free and grain free!
Cauliflower 'bread' Sticks
1 head of Cauliflower
1/2 cup shredded Cheese
2 Eggs, beaten
1 tsp dried Parsley or Oregano or Basil
2 cloves Garlic, minced
Onion powder, Salt & Pepper to taste

1. Preheat the oven to 450 degrees.
2. Cut up Cauliflower and steam till soft.. put on a tea towel and blot, try to get as 'dry' as possible.
3. Put in food processor or blend till it's mashed potato texture.
4. In medium bowl stir Cauliflower, Eggs, Cheese, Garlic & Seasonings
5. Lightly spray baking pan and pat the mixture out.
6. Bake at 450 for 15-20 minutes or until top starts to brown
Cut into bread sticks

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Cauliflower "rice"
http://tv.greenmedinfo.com/cauliflower-rice-in-1-minute/