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JUICES
Natalia's Classic "Green Lemonade"
Makes 1 serving
1 head romaine lettuce or celery
5 to 6 stalks kale (any type)
1 to 2 packets of stevia or liquid Nu Naturals stevia drops (as needed for sweetness)
1 whole organic lemon (you don't have to peel it)
1 to 2 tablespoons fresh ginger (optional)
Process the vegetables through the juicer by admitting one vegetable at a time through the mouth of the juicer. The fiber will shoot out of the juicer into one container, while the spout will eject the fresh juice into another container. Pour into a large glass and drink! Notice how the lemon really cuts out the "green" taste that most people try to avoid.
Vegetable "Chocolate Milk"
Makes 2-3 cups
1 head romaine lettuce
1 pound fresh carrots
Put each ingredient one at a time through the mouth of a high-powered juicer. Pour the juice into a large glass and enjoy!
Note: This juice is also great with a few drops of Nu Naturals chocolate-flavored stevia!
The Great Eliminator
Makes 2 to 3 cups
1 medium or large beet
1 cucumber
1/2 to 1 head romaine lettuce
10 medium carrots
1 inch fresh ginger (optional)
Put each ingredient one at a time through the mouth of a high-powered juicer. Pour the juice into a large glass and enjoy!
SOUPS
Vegetable Soup Perfection
Makes 4 servings
8 large carrots, chopped
5 stalks celery, chopped
1 leek, chopped
1 head broccoli, chopped
1 zucchini, chopped
1 cup mushrooms, chopped
1 cup okra, chopped
1/2 medium onion, chopped
Equal parts water and Pacific Brand (or other organic, non MSG option) vegetable broth to cover vegetables (about 6 cups)
1/2 Serrano chili (optional)
Spike to taste
Curry powder to taste
Celtic sea salt to taste
Place the carrots, celery, leek, broccoli, zucchini, mushrooms, okra, onion, (and any other vegetables you desire) into a large pot with the water, broth, chili, and spices. Bring the mixture to a boil and simmer until the carrots are semisoft. As with all homemade soups, the longer the vegetables soak in the water (even while in the refrigerator), the more flavorful the soup will become. For a thicker soup, you may blend half the mixture, then add it back to the batch.
Comforting Carrot-Sweet Potato Soup
Makes 4 servings
2 sweet potatoes
2 cups baby carrots
1 cup water
2 cups Pacific Brand vegetable broth
1/2 teaspoon Celtic sea salt
1 packet stevia (optional)
1/4 teaspoon cumin
1/2 teaspoon coriander powder
1/4 teaspoon minced ginger
1/4 teaspoon garlic
This soup is so easy (no chopping required). Bake the sweet potatoes and boil the carrots until soft. In a blender, mix all ingredients and process until uniform.
Pour mixture into large saucepan and heat to taste.
Another Yummy Vegetable Soup:
This is my favorite vegetable soup, which uses all neutral vegetables.
This makes it very versatile, as it can follow an avocado salad or a goat
cheese salad. Tip: Make a double or triple batch and freeze serving sizes
to save time during the work week.
In a large stock pot simmer:
2 inches pure water
1 chopped sweet onion
1 head chopped celery
10 large carrots
2 heaping tablespoons dried or fresh rosemary
2 heaping tablespoons tarragon
2 heaping tablespoons oregano
cayenne pepper to taste
When onions turn clear add:
5 large chopped golden beets
5 large chopped red beets
1 cup chopped kale
sea salt to taste
Simmer on low until beets are very soft. For a thick variation, pour 1/3
of soup into a blender and blend until smooth. Then add blended soup back
into the remaining soup.
Serves 4
Natalia's Favorite Salad
Makes 2 to 4 servings
1/4 to 1/2 pounds baby romaine lettuce or baby spinach (try mixing both together!)
1/2 cup of the best local tomatoes you can find, chopped
3 ounces Alta Dena (or other brand you love) raw cheddar-style goat cheese, grated
1/4 cup fresh lemon juice
3 to 4 packets stevia or 1 teaspoon of the NuNaturals liquid stevia drops
1 tablespoon fresh garlic, diced
Keep it as simple as the above list of ingredients if time and ingredients are constrained or make it really gourmet for a dinner party by adding the following:
2 tablespoons sweet onion, diced (optional)
1/4 cup fresh basil, chopped (optional)
2 tablespoons fresh oregano, rosemary, or chives (or all three), chopped
Toss all of the ingredients together in a large salad bowl and serve!
The Classic Daily Avocado Salad
Makes 2 to 4 servings
1/4 to 1/2 pound mesclum or baby romaine lettuce
1 ripe avocado, chopped
1 cup grape tomatoes, halved
2 to 3 tablespoons fresh lemon juice
3 to 4 packets stevia
1 tablespoon diced fresh garlic
Sea salt and fresh pepper to taste
2 tablespoons diced sweet onion (optional)
Toss all ingredients together in a large salad bowl and serve.
ENTRÉE SUGGESTIONS
Quickest Spaghetti
Makes 2 servings
2 large zucchinis, sliced into pasta-like strips with a mandolin or a spiralizer (you can use kelp noodles instead!)
1/2 cup Seeds of Change pasta sauce (or Muir Glen, Paesana, or any other natural marinara sauce you like or make
1/2 cup raw goat cheese, grated (optional)
In a small saucepan, heat the pasta sauce well and pour over the zucchini. Toss and top with the goat cheese if desired.
Simple Raw Sushi
Makes 8 rolls
4 sheets nori seaweed
4 romaine leaves
1 cup alfalfa sprouts
1 cucumber, julienned
1 carrot, shredded or julienned
1 avocado, sliced (this is optional and can be used when the avocado will combine with the rest of the meal)
Place the nori sheet in front of you. Lay one leaf of romaine lettuce horizontally on top of the nori on the side closest to you. Lay the sprouts, cucumber pieces, and carrot pieces horizontally following the line on the romaine leaf. Carefully roll the nori around the vegetables, pulling it gently toward you as you roll it to make it nice and tight. Then, moisten the end of the nori farthest from you with some water and seal it like an envelope. Slice the roll with a sharp knife down the middle.
Mushroom Sage Loaf with Tomato Glaze