Please Sign In to view this content. If you are not yet a member, click the "Sign In/Register" link in the orange menu above.

Note: Your Detoxtheworld.com is a separate account and will not work in this area. You must have a separate account to access this area

If you need any assistance, please contact us at rosecleanse@detoxtheworld.com!

Recipe Ideas for Week 3

Appetizer

Olive Plate

1/2 cup rinsed Fresh Green Castelvetrano Olives, Mixed Color Cerignola Olives
1/2 cup Grape Tomatoes
1/2 cup Carrots

Arrange these on a plate (1/3 of each) for a delicious appetizer. Other olives can be used, but choose those with pits that are cured in brine (not oil) and are fresh and crisp, not soggy. Rinse well with cold water before serving to remove excess salt and brine.

CUCUMBER AVOCADO ROLL (Compliments of our Executive Chef, Doris Choi)
2 medium seedless cucumbers with skins
1 diced avocado
1 small shredded carrot
Handful alfalfa sprouts
1 matchstick-chopped nori sheet (optional)
2 tablespoons Nama Shoyu unpasteurized soy sauce
1 teaspoon wasabi paste

  1. Trim ends of the cucumber and use an upright vegetable peeler (wider ribbons) or a mandolin on the thinnest setting, to make ribbons. They should be very thin and slightly transparent.
  2. Stack up two cucumber ribbons and using your finger as a guide, roll into 1” inch circles. Lay upright and lay take one layer on the inside and lay flat to seal the bottom hole.
  3. Fill each cucumber roll with a layer of shredded carrots, add diced avocado and top with sprouts and nori if using. Serve with nama shoyu and wasabi paste on the side.

Salad

Ana's Favorite
5oz (1 box) Organic Mixed Baby Greens
4oz Goat or Sheep Ricotta (such as Coach Farms)
Fresh Oregano
2 Large Chopped Heirloom Tomatoes
Juice from 1 lemon
Stevia to taste

Toss all ingredients together, and allow to stand for 5 minutes before serving. Goat or sheep ricotta can be found at many Whole Foods, health food stores, and especially farmer's markets.

Entrée

Eggplant Pizza

1 Medium Eggplant
1 cup Marinara Sauce (such as Bove's, Rao's, Seeds of Change, Paesano's)
6oz Grated Raw Goat Cheddar (such as AltaDena)
1 tbspn Organic Butter
  1. Thinly slice eggplant into rounds. Brown each round in a buttered sautee pan.
  2. Line up rounds on a parchment covered baking tray and put one spoonful marinara sauce and sprinkle or grated goat cheese to create mini-pizza.
  3. Broil for 3-5 minutes, or until cheese is bubbling and golden. Serve hot.

CAULIFLOWER PIZZA WITH MATBUCHA SAUCE (Compliments of our Executive Chef, Doris Choi)
4 cups cauliflower rice, steamed and at room temeperature
1 cup shredded goat mozzarella, cheddar of feta
1 egg, lightly beaten
1 teaspoon dried oregano or zaatar
Pinch of paprika, optional

Preheat oven to 400 degrees.
Combine all ingredients in a large bowl.
Line a baking sheet with parchment paper and transfer mixture to baking sheet. Shape into a circle keeping it 1/3inch thick. Bake in a preheated 400 degree oven for 20 to 30 minutes until the "dough" feels firm.
To make flat bread, follow the above recipe but spread the mixture slightly thinner (1/4inch) and shape into a rectangle. Sprinkle extra zaatar and paprika spice on top and bake as directed above.

MATBUCHA SAUCE
2 tablespoons extra-virgin olive oil
2 cored, seeded and diced red bell peppers
1 diced large yellow onion
8 minced garlic cloves
1 seeded and finely diced jalapeno
1 28-ounce can peeled whole tomatoes
1 28-ounce can crushed tomatoes
1 tablespoon dried oregano
2 bay leaves
1 teaspoon sweet paprika
  1. Heat oil in a large sauce pan, add garlic and saute for one minute until oil is fragrant.
  2. Add onions and peppers and cook till vegetables are soft (around 8 minutes).
  3. Add tomatoes, dried herbs and spices and bring to a boil, stirring often. Lower the heat and simmer for twenty minutes.
  4. Break up the tomatoes with fork or masher and simmer for an additional ten minutes.

Desert

Chocolate Crepe
2 Organic Eggs
1 tbspn 100% Cocoa Powder
1 oz Dark Chocolate
Stevia to taste
1 tbspn Organic Butter
  1. Beat eggs and pour into a hot buttered sautee pan.
  2. Sprinkle with cocoa powder and stevia, and break up chocolate over the egg "crepe". Turn off heat and cover. Allow to stand until egg is fully cooked and chocolate has melted.
  3. Serve folded in half, and then into thirds in Parisian crepe style.

CHOCOLATE COCONUT PUDDING WITH AGAR AGAR (Compliments of our Executive Chef, Doris Choi)
2 cups coconut milk
1 cup hot water
1/2 cup cocoa powder
1/4 c agave nectar/ stevia
1/2 teaspoon vanilla extract (optional)
2 tb agar-agar
put the cocoa and agave nectar in a pot and mix with enough of the water so that it dissolves into a paste (this helps keep it from clumping later). add the rest of the water, the coconut milk, the vanilla and the agar-agar, and bring to a boil. heat for five minutes

SENOR VERDE (Compliments of our Executive Chef, Doris Choi)
This is a refreshing twist on the old standby, with a Mexican flair. If you can't take the heat, omit the jalapeno.

1 head romaine lettuce
5 stalks celery
2 medium cucumber
1 cored green bell pepper
1/2 bunch fresh cilantro
1-2 limes
1 jalapeno (remove seeds as desired to reduce heat)

Put all ingredients through high-speed juicer one at a time. Serves 1-2