week 1

A 2 1 - DAY C L E A N S E ( S P R I N G )

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COPYRIGHT © 2017 SIMPLE GREEN SMOOTHIES, LLC | FIRST EDITION: MARCH 2017

RECIPES & PHOTOGRAPHY: LINDSEY JOHNSON | DESIGN: FRILLY MILLY CREATIVE

A 2 1 - DAY C L E A N S E

SHOPPING LIST

PREP TIPS

BEVERAGES

SMOOTHIES

SNACKS

MEALS

MEAL PLAN4

5

6

8

13

17

27

page 3

S P I C E D A L M O N D M I L K

M O R N I N G T O N I C

DAY 2DAY 1 DAY 3 DAY 4 DAY 5 DAY 6 DAY 7

Peach Mango Cream

Mixed Greens

with Strawberry

Herb Dressing

Herbalicious Hummus

Carrot Cake

Warrior Bars

Sweet Potato

Rounds with

BBQ Lentils +

Kale Slaw

Black Bean Zucchini

Tacos

Baked Hash Cakes with

Peas

Asparagus Stir Fry with

Almond Butter Sauce

White Bean Chard Skillet

Hummus Avocado Wraps

Zoodles in a Jar

Power Trail Mix

RawBerry Crisp

Key Lime SmoothiePopsicles

Pineapple Heaven in

a Bowl

Banana n’ Almond Butter

Power Trail Mix

Carrot Cake Warrior

Bars

Herbalicious Hummus

Sunomono (Japanese Cucumber

Salad)

Key Lime SmoothiePopsicles

Carrot CakeWarrior

Bars

Banana n’ Almond Butter

Peach Mango Cream

Sweet Potato

Rounds with

BBQ Lentils +

Simple Kale Slaw

CarrotPineapple

Black Bean Zucchini

Tacos

CherryOrange

Baked Hash Cakes with

Peas

CherryOrange

Asparagus Stir Fry with

Almond Butter Sauce

StrawberryCoconut

StrawberryCoconut

White Bean Chard Skillet

Hummus Avocado Wraps

Upon Waking

Smoothie

Lunch

Dinner

Morning Snack

Afternoon Snack

Before Bed

week one

This meal plan is designed for one person.

page 4

FRUIT: Apple, green: 2 Banana: 5 Cherries: 1.5 cups Lemon: 8 Lime: 5 Mango: 1 cup Mixed Berries: .5 cup Navel orange: 2 Peaches, frozen: 2 cups Pineapple: 1 1⁄2 cup frozen & 3⁄4 cup fresh or

1 whole pineapple Strawberries, frozen: 2 cups Strawberries, fresh: 1⁄2 cup

VEGETABLES: Asparagus: 1⁄2 lb Avocado: 3-4 Carrots: 7 Celery: 1 stalk Cherry tomatoes: 8-12, or 1 pint Cucumber: 2

Garlic cloves: 11, or 1 large bulb Ginger root: 9-10 inches Green peas: 1⁄2 cup Kale, fresh: 3 cups, or 1 small bunch Mixed Greens: 6 cups Onion, yellow: 2 Romaine or Butter lettuce: 1 head or 10 medium leaves Snow peas: 1⁄2 cup Spinach, fresh: 10 cups Sweet potato: 1 large Swiss or red chard: 1 bunch Zucchini: 3 small Optional: 1⁄2 cup veggies for hummus: cucumber chips,

carrot, celery sticks, sliced red bell pepper, radishes

FRESH HERBS: Basil: 2-3 sprigs or .75 oz box Cilantro: 1 large bunch Dill: 1 large bunch or 2 .75 oz boxes Green onion: 1 large, or 2 small bunches Mint: 1 bunch or .75 oz box Parsley: 2 bunches

OILS, SPREADS, ETC.: Almond butter: 16 oz jar* Apple cider vinegar: 16oz bottle* Applesauce, unsweetened: 1 cup Balsamic vinegar: 1 small bottle Coconut oil: 16 oz jar* Dijon mustard: 1 small jar* Maple syrup: 1 small bottle* Olive oil: 16 oz bottle* Rice wine vinegar: 1 small bottle* Sesame oil: 1 small bottle* Tahini: 1 small jar* Tamari: 16 oz bottle * Thai curry paste (red or green): 1 small jar*

LIQUID BASES: Almond milk: 7 cups or 56 oz Coconut water: 2 cups or 16 oz Vegetable broth: 4 cups or 1 qt

NUTS & SEEDS: Almonds, raw: 1 1⁄2 cups* Almonds, sliced: 3 cups* Cashews, raw: 3 cups* Chia seeds: 2 1⁄2 cups* Coconut, flakes: 1 cup, plus 4 tbsp* Hemp hearts: 3⁄4 cup* Nutritional yeast: 8 tbsp* Pecans: 3⁄4 cup* Pepitas: 1 3⁄4 cups* Sesame seeds: 2 tbsp or small jar* Sunflower seeds: 1 1⁄3 cups* Walnuts: 3 cups*

GRAINS + LEGUMES: Almond meal: 1 cup Brown rice, dry: 1 cup Lentils, dry (Green or Brown): 1⁄2 cup Old-fashioned rolled oats (gluten-free): 1 1⁄2 cups Quinoa: 1⁄3 cup

CANNED GOODS: 15 oz can black beans: 1 15 oz can chickpeas: 2 15 oz can diced tomatoes: 1 15 oz can white beans (ex. navy,

cannellini, great norther): 1 15 oz full-fat canned coconut milk: 2 6 oz can tomato paste: 1*

SEASONINGS: Bay leaf* Black pepper* Cayenne pepper* Chili powder* Cinnamon* Crushed red pepper flakes* Cumin* Curry powder* Dried Italian herbs* Garlic powder* Ground black pepper* Ground cloves* Ground ginger* Nutmeg* Onion powder* Paprika* Sea salt* Tarragon* Thyme* Turmeric* Vanilla extract*

week one

*These items will be used throughout Fresh Start, and the amount listed is enough for all three weeks.

page 5

week one

Prepping ahead is HUGE while going through Fresh Start. We highly recommend doing everything listed under the Prep Guide, while the Quick Tips are suggested, but definitely not required. Heads up: Your grocery bill will be the highest during week 1 of the cleanse. Many items you purchase this week will carry over for the 21 days and beyond.

Cook: Cook 1 cup dry brown rice to yield 3

cups cooked

Cook 1⁄3 cup dry quinoa to yield 1 cup cooked

Carrot Cake Warrior Bars can be baked ahead of time and refrigerated or frozen - they last a few days without freezing.

Baked Hash Cakes with Peas

White Bean Chard Skillet

BBQ Lentils

Black Bean Zucchini Tacos filling

Soak: Soak 1 1⁄2 cups raw cashews on morning

of day 1 to make Cashew Cream for all 3 weeks (or on your first prep day before beginning the cleanse.) Divide the Cashew Cream into small containers. Freeze the amounts for weeks 2 and 3. Refrigerate for use in week 1.

m Week 1: 1 tablespoon (Raw Berry Crisp), 1⁄4 cup (Simple Kale Slaw), 6 tablespoons (Black Bean Zucchini Tacos) = 11 tablespoons (about 3⁄4 cup)

m Week 2: 1⁄2 cup (Vegan Waldorf Salad)

m Week 3: 2 tablespoons (Raw Berry Crisp)

Soak 2 tablespoons cashews night before day 1 and again on day 1 for Peach Mango Cream Green Smoothie (4 tablespoons total)

Freeze: Key Lime Smoothie Popsicles

2 cups peaches

1 cup mango

1 1⁄2 cups pineapple

2 small navel oranges (peeled and sliced), optional

1 1⁄2 cups cherries

2 cups strawberries

1 banana (cut in half)

page 6

Make: Cashew Cream (make a triple batch;

freeze 1⁄2 cup plus 2 tablespoons for weeks 2 and 3)

Herbalicious Hummus (reserve 1⁄2 cup for Day 1 snack, freeze remaining for use in Days 5-7)

Strawberry Herb Dressing

Almond Butter Sauce

Power Trail Mix (one recipe is enough for entire cleanse)

Simple Muesli (one recipe is enough for entire cleanse)

Simple Kale Slaw (will last 1-2 days in fridge)

Notes:• Don’t prep sweet potatoes, green

apples, or avocado too far in advance because they will turn brown; don’t wash fresh berries until ready to eat (unless freezing in smoothie packs); chop fresh herbs right before using or up to 1-2 days in advance

• 1 teaspoon minced garlic equals 1 clove

Chop:Veggies and fruit needed for week one: (includes amounts needed for smoothies, snacks, and all meals)

Asparagus - 1⁄2 pound cut into 1” pieces

Carrots - 1⁄4 cup diced, 1 1⁄2 cups shredded; 1 carrot in 1⁄4” diagonal slices

Celery - 1⁄4 cup diced

Chard - remove stems from 1 bunch, and cut into thin ribbons (for White Bean Chard Skillet and Carrot Pineapple Smoothie)

Cherries - 1 1⁄2 cups pitted

Cherry tomatoes - 8-12 quartered

Cucumber - 1 cup thin ribbons, 1⁄2 cup thinly sliced; 1⁄2 cup julienned

Garlic - 9 cloves minced

Ginger - 3 teaspoons finely grated plus 7” sliced for Morning Tonic

Green Onions - 3⁄4 cup thinly sliced

Kale - stems removed, need 3 cups very thin ribbons

Mango - 1 cup diced

Onion - 1 1⁄4 cup diced

Peaches - 2 cups sliced

Pineapple - 2 1⁄4 cups (need 1 1⁄2 cup for smoothie pack)

Strawberries - 1⁄2 cup diced (for dressing); 2 cups halved or whole for smoothies (to be frozen)

Zucchini - 1 small diced; 2 small spiralized (prep at end of week, preferably)

Extras: 1⁄2 cup veggies to dip in Herbalicious Hummus, use whatever is leftover from this week; whatever fruit, herbs, and veggies for the Fruit-Infused Coolers

Quick Tips FROM THE RAWKSTAR COMMUNITY:

Morning Tonic: Juice lemons and slice ginger.

Place in an ice cube tray - 1 well equals 1 day - and

add parsley and cayenne, enough for all 21 days.

Cleanse-friendly beverages: Iced Herbal Tea and

Spiced Almond Milk can be prepped for the week;

Mint and Ginger Tisane and Infused Waters are

best fresh, but can be prepped a day or two in

advance, if needed.

Ginger can be frozen whole. Use a spoon to

scrape off the skin. Grating the ginger while frozen

is MUCH easier. Or you can chop and freeze ginger

in an ice cube tray, enough for all 21 days.

Garlic for the entire cleanse can be chopped and frozen (not refrigerated).

Green Smoothies: Green smoothie packs can

be assembled ahead of time by measuring all

ingredients into freezer-safe containers or bags

(minus the liquid and chia seeds). Write the name

of the smoothie and any remaining ingredients

that need to be added before blending. Or you

can also blend green smoothies ahead of time

and store them in mason jars in the refrigerator

for up to 2 days, or freezer for up to 1 month.

Zoodles in a Jar, minus the broth, tamari, and

toppings, can be made 1-2 days in advance and

stored in refrigerator.

page 7

One of the best things you can do for your digestive system is to start your morning with hotwater and lemon. The lemon promotes alkalinity in the body, and also kickstarts the liver for the day - encouraging the release of digestive fluids. Add in cayenne and ginger to bring warmth to the tummy, and boost your metabolism and circulation. Parsley is an “optional add-in” since it adds some extra alkalinity and nutrients to your morning routine. Note: You don’t need to eat the ginger or parsley.

INGREDIENTS

1 cup filtered water

1-inch fresh ginger root, thinly sliced

1 tablespoon fresh lemon juice

Dash of cayenne pepper

OPTIONAL: fresh parsley

DIRECTIONS

1 Bring water to a boil.

2 Add sliced ginger and lemon juice to a mug.

3 Pour hot water into mug and allow to steep for 5 minutes.

4 Add a dash of cayenne, and parsley, if using.

Note: This can be made ahead of time for the entire cleanse by placing all of the ingredients, except the water, into ice cube trays. Freeze until firm, then pop out the cubes, and place in an airtight container in the freezer. Drop one cube into a mug and add boiling water. Let stand for 5 minutes, then drink up!

SERVES 1

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This is the perfect little treat for the end of the day. The combination of almond milk andwarming digestive spices balances your blood sugar, and stabilizes your metabolism. For extraprotein (to curb hunger pangs) and a dash of sweetness, add almond butter and maple syrup.

INGREDIENTS

1 cup almond milk, unsweetened

1⁄4 teaspoon cinnamon

A good pinch ground ginger

A pinch cayenne pepper

OPTIONAL: 1 tablespoon almond butter

OPTIONAL: 1⁄2 teaspoon maple syrup

DIRECTIONS

1 Combine all ingredients in a small pan.

2 Heat on the stove over medium heat until warm.

3 Pour into a mug.

Note: To make extra creamy, pour warmed ingredients into blender and blend for 30 seconds (leave a little hole in the lid for the steam to escape).

SERVES 1

WEEKS 123

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*The herbal teas listed below aid in the detox process by keeping you hydrated and helping your organs function properly. We highly encourage you to try at least one of the herbal teas below or look for an herbal tea blend that includes one of these ingredients. During the cleanse, drink a detox-friendly tea at least once a day. Also, be sure to check with your physician to make sure there aren’t any contraindications with prescribed medications or supplements.

INGREDIENTS

4 cups filtered water

4-6 herbal tea bags (suggested: roasted dandelion root, dandelion leaf, calendula, or nettle)

OPTIONAL: almond milk or lemon, for serving

OPTIONAL: 2 teaspoons maple syrup or honey, to sweeten

DIRECTIONS

1 Place tea bags in a quart size mason jar or other glass container.

2 Bring water to a boil. Pour water over the top of the tea bags.

3 Allow tea to brew for 5-10 minutes.

4 Remove tea bags and gently press to remove excess liquid. Place in fridge. Serve over ice with a squeeze of fresh lemon juice or splash of almond milk, if desired. Can sweeten with 1⁄2 teaspoon maple syrup or honey per serving. Store leftover tea in refrigerator for up to a week.

SERVES 4

WEEKS 123

*This beverage is optional and ingredients are not included on the shopping list.

page 10

*

Tisane is a French term for a restorative herbal tea. We feel fancy just saying it. The ginger has anti-inflammatory properties and the mint is very refreshing. For an extra punch of flavor, add a squeeze of fresh lemon.

INGREDIENTS

8 ounces boiling water

1 sprig fresh mint (about 6 leaves)

1⁄2” piece fresh ginger, thinly sliced

OPTIONAL: fresh lemon wedge, for serving

DIRECTIONS

1 Place mint and ginger in a mug, glass, or cup.

2 Pour boiling water over the top and let stand for 5-10 minutes to allow mint and ginger to steep.

3 Drink warm, at room temperature,

or chilled.

Note: Can be made ahead in a large batch. Remove mint leaves and ginger from water. Store in fridge in an airtight container for 3-5 days.

SERVES 1

WEEKS 123

*This beverage is optional and ingredients are not included on the shopping list.

page 11

*

Keeping your body hydrated is always important, but even more so when cleansing. Waterhelps keep the cleanse process rolling moving toxins and other waste products out. We admitplain water can be a little boring sometimes, so we love to have plenty of flavor-packedfruit-infused water on hand. The flavors of the fruit, herbs, and veggies create a refreshingbeverage - and bonus - you can eat the fruit too.

STRAWBERRY PINEAPPLE COOLER2 cups filtered water1⁄4 cup strawberries, sliced1⁄4 cup pineapple, diced

BLACKBERRY ORANGE COOLER2 cups filtered water1⁄2 orange, sliced1⁄4 cup blackberries

MANGO GINGER COOLER2 cups filtered water1⁄2 cup fresh mango, sliced or diced1⁄2” piece fresh ginger, sliced

CUCUMBER LIME MINT COOLER2 cups filtered water1⁄2 cup cucumber, sliced

1 lime, sliced

5 fresh mint leaves

STRAWBERRY BASIL COOLER2 cups filtered water1⁄2 cup strawberries, sliced

5 fresh basil leaves

KIWI LIME COOLER2 cups filtered water

1 kiwi, peeled and sliced1⁄2 lime, sliced

DIRECTIONS

1 Add ingredients to a pitcher, mason jar, or water bottle. Fill with water.

2 Drink immediately, or allow to stand for a few minutes to allow flavors to infuse, or refrigerate until ready to drink.

Note: If desired, refill container with more water throughout the day, as needed, until the flavor of the fruit dissipates. Infused waters can be made ahead of time and refrigerated for up to 3 days.

SERVES 1

WEEKS 123

*This beverage is optional and ingredients are not included on the shopping list.

page 12

This dreamy, tropical tasting smoothie has all the bases covered - healthy fats, protein, vitamins and minerals, and it tastes great! Coconut oil is absorbed differently in the small intestine and provides the body with a more immediate form of energy rather than being stored for later. It also puts less stress on the digestive system.

INGREDIENTS

1 1⁄2 cups spinach

1 cup water

2 tablespoons raw cashews, soaked overnight and drained

1 tablespoon coconut oil

1 cup peaches, frozen

1⁄2 cup mango, frozen

1⁄2 teaspoon vanilla extract, optional

DIRECTIONS

1 Place spinach, water, cashews, and coconut oil in blender. Blend until smooth.

2 Add remaining ingredients and blend again.

Note: If smoothie is too thick, add a little water and blend again.

SERVES 1

green smoothie

WEEKS 123

page 13

Carrots and chard are chock-full of vitamin A, which is important for healthy eyes and skin.#greensmoothieglow Pineapple contains an enzyme called bromelain, which helps preventbloating and is great for post-workout recovery. Chia adds protein and healthy fats.

INGREDIENTS

1 cup Swiss or red chard

1⁄2 cup raw or cooked carrots, cut into chunks

1 cup water

1 1⁄2 cups pineapple, frozen

2 tablespoons chia seeds

DIRECTIONS

1 Place chard, carrots, and water in blender. Blend until smooth.

2 Add remaining ingredients and blend again.

Note: Use frozen pineapple to make smoothie cold, or serve over ice.

SERVES 1

green smoothie

WEEKS 123

page 14

Cherries are high in vitamins A, C and fiber. Along with the fiber in the chia seeds, orange, and spinach this recipe will help keep things moving along. You read that right. Coconut water adds a hint of added sweetness, as well as, electrolytes to keep you hydrated.

INGREDIENTS

1 1⁄2 cups spinach

1 cup coconut water, chilled

1 small navel orange, peeled

3⁄4 cup cherries, frozen

2 tablespoons chia seeds

Squeeze of fresh lemon juice, optional

DIRECTIONS

1 Place spinach, coconut water, and orange in blender. Blend until smooth.

2 Add remaining ingredients and blend again.

Note: Use frozen cherries to make smoothie cold, or serve over ice.

SERVES 1

green smoothie

WEEKS 123

page 15

Strawberries are one of the best sources of vitamin C around, and a low GI fruit, which will help prevent blood sugar spikes. So no energy crash later. Bananas are rich in potassium and add natural sweetness. The healthy fat in the coconut milk, coupled with the vitamin C in the berries, helps the body absorb the iron from the spinach.

INGREDIENTS

1 1⁄2 cups spinach

1 cup full-fat canned coconut milk

1 cup strawberries, frozen

1⁄2 banana, frozen

1⁄2 teaspoon pure vanilla extract, optional

2 tablespoons chia seeds

DIRECTIONS

1 Place spinach and coconut milk in blender. Blend until smooth.

2 Add remaining ingredients and blend again.

Note: Use frozen fruit to make smoothie cold, or serve over ice.

SERVES 1

green smoothie

WEEKS 123

page 16

Hummus has long been one our very favorites, both for meals and snacks. We’ve added loadsof fresh, vibrant herbs to ramp up the nutrition by adding extra vitamins, minerals, and leafygreen love to an already beloved dip.

INGREDIENTS DIRECTIONS

SERVES 4

with veggies

1⁄2 CUP SERVING

15 ounce can chickpeas, rinsed and drained

1 cup loosely packed fresh parsley

1⁄2 cup loosely packed fresh cilantro

1⁄2 cup fresh dill

2 garlic cloves

2 tablespoons fresh lemon juice

1⁄4 cup olive oil, plus more for drizzling

2 tablespoons tahini

1⁄2 teaspoon sea salt

FOR SERVING - 1⁄2 cup veggies: cucumber chips, carrot and celery sticks, sliced red bell pepper, radishes

1 Place the chickpeas into a food processor or blender. Pulse to chop the chickpeas. Add the remaining ingredients. Process or blend until smooth. Stop and scrape down the sides as needed.

2 Transfer to an airtight container and store until ready to serve. Serve with fresh veggies. (Be sure to freeze some for the Hummus Avocado Wraps too!)

Notes: This will keep 3-5 days in the refrigerator, or frozen up to several months. Make one batch and reserve 1⁄2 cup for the morning snack on Day 1. Freeze the remaining hummus in an airtight container. Thaw on the morning of Day 5 to use for the afternoon snack and the Hummus Avocado Wraps for Days 6 and 7.

WEEKS 13

page 17

Our recipe testers told us they loved these hearty bars and they do, in fact, taste very much like carrot cake. Sweet! This carrot cake version is a variation of one of our team’s all-time favorite FS21 snacks, Warrior Bars.

SERVES 8

INGREDIENTS DIRECTIONS

2 tablespoons chia seeds plus 6 tablespoons water

1 cup almond meal

1 cup gluten-free old fashioned rolled oats (not instant)1⁄2 cup grated carrots1⁄2 cup grated apple1⁄2 cup coconut flakes1⁄3 cup pepitas1⁄3 cup sunflower seeds1⁄3 cup sliced almonds

1 cup mashed banana

1 cup applesauce

1 teaspoon vanilla extract

1 1⁄2 teaspoons ground cinnamon1⁄2 teaspoon ground ginger1⁄4 teaspoon ground nutmeg1⁄4 teaspoon sea salt

1 Preheat oven to 350°F. Lightly grease a 9-by-13-inch baking dish.

2 Place chia seeds and water in a small bowl. Stir well and let stand for 5-10 minutes until a gel forms. Set aside.

3 In a large bowl, combine almond meal, oats, grated carrots and apple, coconut flakes, pepitas, sunflower seeds, and sliced almonds.

4 In a medium bowl, stir together mashed banana, applesauce, vanilla extract, spices, and sea salt. Stir in the chia gel.

5 Add the banana chia mixture to the bowl with the other ingredients. Stir well. Transfer the mixture to the baking dish. Smooth the top. Place in oven and bake for 35-40 minutes or until golden around the edges and baked through. Let cool completely, then cut into bars - 16 small or 8 large.

Note: Bars will hold together best if baked long enough and cooled to room temperature or chilled before cutting into bars.

WEEKS 13

page 18

Everyone needs a great trail mix in their recipe arsenal. This mix has a combination of ourfavorite nuts and seeds, along with coconut. Bring a bag along on a hike or bike ride to fuel your body with plant-powered goodness.

INGREDIENTS

1⁄2 cup raw almonds

1⁄2 cup raw cashews

1⁄2 cup pepitas

1⁄4 cup coconut flakes (not shredded)

1⁄4 cup sunflower seeds

4 teaspoons pure maple syrup

1⁄2 teaspoon ground cinnamon

Pinch sea salt

1 Preheat oven to 350°F. Line a baking sheet with parchment (baking) paper.

2 Combine all ingredients together. Spread nuts out onto the lined baking sheet.

3 Bake for 10-15 minutes, stirring halfway through baking time. The nuts should be golden and dry to the touch. Let cool completely, then transfer to an airtight container. Store in cool, dry place. Will stay fresh for about one month.

SERVES 4MAKES 2 CUPS

DIRECTIONS

WEEKS 13

page 19

INGREDIENTS

1⁄2 cup mixed berries

1⁄2 teaspoon maple syrup

1⁄4 teaspoon vanilla extract

1⁄4 cup Simple Muesli

1 tablespoon Cashew Cream

1 Place berries in a bowl and add the maple syrup and vanilla extract. Gently toss to coat.

2 Sprinkle the Simple Muesli on top and add a dollop of Cashew Cream, if desired. Eat.

Note: Full-fat canned coconut cream can also be used as a topping in place of the Cashew Cream.

SERVES 1

DIRECTIONS

You’ll fall in love with this tasty combo of fresh berries, Simple Muesli, and a dollop of Cashew Cream.

WEEKS 13

page 20

INGREDIENTS

1⁄2 cup raw cashews

Water, for soaking, plus 1-2 tablespoons for blending

2 tablespoons, plus 2 teaspoons fresh lemon juice

Pinch sea salt

1 Place cashews in a medium bowl. Squeeze 2 tablespoons of lemon juice over the cashews. Fill the bowl with enough filtered water to cover the nuts by a few inches. Let soak 1-4 hours. Drain and rinse well.

2 Place the soaked cashews, 1 tablespoon water, the remaining 2 teaspoons fresh lemon juice, and pinch of sea salt into a food processor or blender. Puree until smooth and creamy. Stop and scrape down sides as needed. Add a little more water, if needed, and blend again. Taste and add a little more salt or lemon juice, if desired. Refrigerate in an airtight container until ready to use. Will keep for 3-4 days in the refrigerator, or up to a month in the freezer.

MAKES 1⁄2 CUP

DIRECTIONS

We adore cashew cream - it’s the perfect, versatile non-dairy cream that is a great substitutefrom anything to heavy cream to mayonnaise to yogurt. And the best part is that it can be used in both sweet and savory recipes.

WEEKS 123

page 21

INGREDIENTS

1⁄2 cup gluten-free rolled oats

1⁄4 cup shredded coconut

1⁄4 cup sliced almonds

2 tablespoons sunflower seeds

2 tablespoons pepitas

OPTIONAL: 2 tablespoons raw buckwheat groats (not kasha)

1 Combine together in an airtight container and store in a cool, dry place. Will keep for several months.

Note: We call for this muesli in two of our snack recipes, but it can also be eaten on its own. Simply soak 1⁄2 cup of the muesli in 1⁄2 cup or a little more of almond milk until softened. Serve with fresh fruit or a tiny drizzle of maple syrup, if desired.

DIRECTIONS

Muesli was developed by a Swiss physician back in the early 1900s as a nutritious food for hispatients. It is simply a delicious mix of oats, nuts, and a few other goodies. Our recipe includescoconut, pepitas, and sunflower seeds for a pleasant crunch. Tip - to add even more flavor and a touch of sweetness, the muesli can be toasted briefly in a 350° oven until lightly golden.

SERVES 4MAKES 1 1⁄4 CUPS

WEEKS 13

page 22

INGREDIENTS

1 large ripe avocado (weighs about 8 ounces)

1 cup baby spinach

15 ounce can full-fat coconut milk

1⁄4 cup fresh lime juice

2 tablespoons maple syrup or honey

1 teaspoon vanilla extract

1 Puree the ingredients in a blender until very smooth.

2 Pour into popsicles molds or paper cups with wooden popsicle sticks.

3 Freeze until firm, at least 4-5 hours, preferably overnight.

SERVES 6

DIRECTIONS

These creamy pops feel extra decadent. Slightly sweet with loads of tangy fresh lime juice and plenty of creaminess from the avocado and coconut milk, it’s hard to believe these arecleanse-approved. (But they totally are!)

popsicles

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page 23

INGREDIENTS

3⁄4 cup fresh or frozen pineapple, cut into tidbits or chunks

1 tablespoon each: toasted coconut and sliced almonds

OPTIONAL: 1 teaspoon pure maple syrup (if pineapple is too tart)

OPTIONAL: 2 tablespoons fresh mint, torn or roughly chopped

1 Stir together and eat.

SERVES 1

DIRECTIONS

This sweet bowl is aptly named - it really does taste heavenly. Toasted coconut and almondsadd a nutty depth that pairs well with the sweet-tart pineapple. Add a little mint for an extra flavor boost.

in a bowl

WEEKS 123

page 24

INGREDIENTS

1 medium banana, sliced

1 tablespoon almond butter

1 tablespoon sunflower seeds

1 Dip banana in almond butter, then sunflower seeds. Eat!

SERVES 1

DIRECTIONS

Got a sweet tooth? Meet your go-to recipe! In addition to being packed with natural sweetness,bananas are loaded with potassium, healthy fibers and carbs, and are great paired withprotein-rich sunflower seeds and almond butter, which help keep blood sugar stable and yourtummy happy.

WEEKS 13

page 25

INGREDIENTS

1⁄2 large cucumber, about 1 cup, very thinly sliced into rounds or peeled into ribbons

1 tablespoon rice vinegar

1⁄4 teaspoon tamari

1⁄4 teaspoon maple syrup

1 tablespoon sesame seeds

1 Place the cucumber slices in a medium bowl. In a small bowl, combine the vinegar, tamari,and maple syrup. Pour the mixture over the cucumber slices and toss to coat.

2 Sprinkle sesame seeds on top. Refrigerate until ready to eat.

SERVES 1

DIRECTIONS

It’s amazing how a few simple ingredients can come together for such a tasty little snack!Cucumbers are deliciously crisp and provide some extra hydration. Teamed up with salty,sweet, tangy, and nutty components, it’s really a perfect little salad.

(Japanese Cucumber Salad)

WEEKS 123

page 26

INGREDIENTS

FOR SALAD:

2 cups mixed greens, loosely packed1⁄2 cup cucumber, thinly sliced1⁄2 cup green apple, diced1⁄2 avocado, sliced or diced

2 tablespoons sliced almonds

FOR DRESSING:

1⁄2 cup strawberries, diced

1 tablespoon fresh basil, roughly chopped

1 tablespoon olive oil

2 teaspoons fresh lemon juice

1 teaspoon maple syrup

Pinch sea salt, to taste

Pinch ground black pepper

DIRECTIONS

1 Arrange salad ingredients on a

large plate.

2 Puree the dressing ingredients in

a blender or food processor. Taste

and add more salt and pepper,

if needed. Drizzle some of the

dressing over salad; you may not

need all of it. Eat immediately.

SERVES 1

A hearty salad is a great way to load up on several servings worth of fiber-rich veggies and fruit. This salad is full of flavors and textures that will delight your tastebuds as you enter your first day of the cleanse.

with Strawberry Herb Dressing

WEEKS 123

page 27

At first glance, this recipe may seem a little daunting. Have no fear - each of the componentscome together easily, and taste amazing! Sweet potatoes are one of the healthiest things youcan eat - full of fiber, vitamins, and minerals. Add sweet, BBQ lentils and slaw, and you’ve got a healthy meal fit for a king.

SERVES 2

with BBQ Lentils + Simple Kale Slaw

INGREDIENTS DIRECTIONS

1 tablespoon coconut oil, melted, for brushing

1 large sweet potato, scrubbed well

Sea salt

FOR BBQ LENTILS:

1 tablespoon coconut oil1⁄4 cup onion, diced1⁄4 cup carrots, diced1⁄4 cup celery, diced

2 garlic cloves, minced

1/2 cup brown or green lentils*

1 cup vegetable broth, plus a little more if needed

1 bay leaf1⁄4 cup tomato paste**, plus a little water for thinning, if needed

1 tablespoon maple syrup

1 1⁄2 teaspoons apple cider vinegar

1 teaspoon chili powder1⁄2 teaspoon ground cumin

Sea salt and pepper, to taste

Simple Kale Slaw, for serving

1 Preheat oven to 400°F and line a baking sheet with parchment (baking paper) or lightly oil. Cut the sweet potato into thin, 1⁄4-inch rounds. Place on the baking sheet. Brush with a little melted coconut oil. Bake for 20-25 minutes, or until easily pierced with the tip of a knife.

2 Meanwhile, pick over lentils and remove any small stones. Wash well. (A fine mesh sieve works very well for this!)

3 Heat 1 tablespoon coconut oil in a medium pot or saucepan set over medium-high heat. Add the onion, carrots, and celery. Cook, stirring often, until veggies start to soften. Add the garlic. Cook, stirring constantly, for 30-60 seconds. Add the lentils, vegetable broth, and bay leaf. Lower heat to a simmer. Cover pot and cook for 25-30 minutes, or until lentils are cooked through and softened, but not falling apart. Stir in the tomato paste, maple syrup, vinegar, chili powder, cumin, salt, and pepper. Bring back to a simmer and cook uncovered for 5-10 minutes to allow flavors to blend. If sauce is too thick, add a little water. Remove bay leaf before serving.

4 To serve, place half of the sweet potatoes on a plate. Top with half of the BBQ lentils and Simple Kale Slaw or serve on the side. (Store the remaining half of each item for tomorrow’s lunch.) Serve immediately.

*Other types of lentils, such as black or dark green, may be used. Split lentils (red and yellow) will become too mushy and are better for another use. Cooking time may need to be adjusted depending on the type of lentil used. This recipe was tested with basic brown and green lentils which are available in almost every grocery store.

**A 6-ounce can of tomato paste is equal to 1⁄2 cup plus 2 tablespoons. Use 1⁄4 cup for the BBQ Lentils, and freeze the rest of the can to use for the Quinoa Pizza sauce in Week 3.

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You can’t have BBQ without slaw...okay, you can, but we promise this is one slaw you don’twant to pass up. We trade cabbage in for thin ribbons of kale. There’s plenty of naturalsweetness and crunch thanks to the addition of carrots and apples. We think you’ll love thedressing too.

SERVES 2

INGREDIENTS

2 cups fresh kale, cut into very thin ribbons

1⁄2 cup shredded carrots

1⁄2 cup green apple, diced

2 tablespoons green onion, thinly sliced

1⁄2 cup Cashew Cream

1 tablespoon fresh lemon juice

1 teaspoon Dijon mustard

1⁄2 teaspoon pure maple syrup

1/4 teaspoon sea salt

Freshly ground black pepper, to taste

1 Combine kale, carrots, apple, and green onion in a mixing bowl. In a small bowl, whisk together the Cashew Cream, lemon juice, mustard, maple syrup, salt, and black pepper.

2 Pour dressing into the kale mixture. Toss well to coat. Taste and add more salt and pepper, if needed. Keep refrigerated in airtight container until ready to serve.

Note: Prepare the Simple Kale Slaw while lentils and sweet potato rounds are cooking, or up to 2-3 days in advance. Add the dressing right before serving.

DIRECTIONS

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It’s easy to take mild flavored zucchini for granted. But one serving actually contains ⅓ of thedaily recommended value of vitamin C, as well as a significant amount of potassium, which isessential for heart health. To boot - zucchini is low in calories and carbohydrates and makes agreat combo with fiber-rich black beans.

SERVES 2

INGREDIENTS

1 tablespoon coconut oil1⁄2 cup onion, diced

1 small zucchini, diced

2 garlic cloves, minced

2 teaspoons chili powder

1/2 teaspoon ground cumin

15 ounce can black beans, drained and rinsed

Juice of 1 lime

Sea salt and pepper, to taste

6 medium Romaine or butter lettuce leaves, for serving

6 tablespoons Cashew Cream, for serving

2 tablespoons fresh cilantro, for serving

OPTIONAL: 1⁄2 avocado, diced

1 Heat coconut oil in a large skillet over medium-high heat. Add the onion. Saute for 3-5 minutes. Add the zucchini and cook until just barely tender. Add the garlic and cook for 30-60 more seconds, then add the spices. Continue cooking, stirring constantly, to toast the spices; about 30 seconds more.

2 Add the black beans and lime juice. Season well with sea salt and black pepper.

3 To serve, divide half of the bean and zucchini mixture between three lettuce leaves. Drizzle each “taco” with 1 tablespoon Cashew Cream, some diced avocado, if using, and a sprinkle of cilantro. (Save other half of bean mixture, cashew cream, avocado, cilantro, and remaining 3 lettuce leaves for tomorrow’s lunch.)

DIRECTIONS

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INGREDIENTS

1⁄2 cup raw cashews

Water, for soaking, plus 1-2 tablespoons for blending

2 tablespoons, plus 2 teaspoons fresh lemon juice

Pinch sea salt

1 Place cashews in a medium bowl. Squeeze 2 tablespoons of lemon juice over the cashews. Fill the bowl with enough filtered water to cover the nuts by a few inches. Let soak 1-4 hours. Drain and rinse well.

2 Place the soaked cashews, 1 tablespoon water, the remaining 2 teaspoons fresh lemon juice, and pinch of sea salt into a food processor or blender. Puree until smooth and creamy. Stop and scrape down sides as needed. Add a little more water, if needed, and blend again. Taste and add a little more salt or lemon juice, if desired. Refrigerate in an airtight container until ready to use. Will keep for 3-4 days in the refrigerator, or up to a month in the freezer.

MAKES 1⁄2 CUP

DIRECTIONS

We adore cashew cream - it’s the perfect, versatile non-dairy cream that is a great substitutefrom anything to heavy cream to mayonnaise to yogurt. And the best part is that it can be used in both sweet and savory recipes.

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SERVES 2

INGREDIENTS

2 tablespoons chia seeds + 6 tablespoons water

15 ounce can chickpeas, rinsed and drained1⁄4 cup green onion, thinly sliced2 tablespoons fresh mint, roughly chopped2 tablespoons fresh parsley, roughly chopped1⁄2 teaspoon sea salt

Fresh ground black pepper, to taste1 cup cooked quinoa1⁄2 cup green peas (no need to thaw if frozen)

FOR SERVING:4 cups mixed greens, loosely packed1⁄2 avocado, diced2 teaspoons olive oil, dividedFresh lemon wedges

Sea salt and freshly ground black pepper, for sprinkling

1 Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease.

2 Combine the chia seeds and water in a small bowl. Let stand 5-10 minutes to form a gel.

3 Place chickpeas, green onion, herbs, sea salt, and pinch fresh ground black pepper into the bowl of a food processor fitted with the chopping blade. Pulse a few times until everything is finely chopped. The mixture should not be smooth, like hummus, but still have a slightly chunky texture. Transfer mixture to a mixing bowl.

4 To the mixing bowl, add the chia gel, cooked quinoa, and peas. Stir until well-combined, paying attention to evenly distribute the chia gel within the mixture.

5 Form into 6 equal patties and place on prepared baking sheet. Bake for 20-25 minutes, or until edges are golden brown and patties feel firm to the touch.

6 To serve, place 2 cups of mixed greens on a plate. Drizzle the olive oil on top, then place half of the patties on the greens. Place half of the diced avocado over the patties and sprinkle with sea salt and black pepper. Serve with a lemon wedge. (Save the remaining patties, greens, olive oil, avocado, and lemon for tomorrow’s lunch.)

Note: The easiest way to form the patties is to use a 1⁄2

cup measuring cup, filling it almost full, and tipping it out onto the prepared baking sheet and flattening to form evenly sized patties.

DIRECTIONS

Peas are another unsung hero when it comes to veggies. They are particularly high in proteinand dietary fiber, and contain loads of vitamin C. Peas, along with fresh mint and parsley, bring a delightful spring-y flavor to these hash cakes.

with Peas

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SERVES 2

Everyone’s favorite spring veggie, asparagus, is high in iron and dietary fiber. It also contains a potent antioxidant and detoxifier, glutathione. Besides its other known effects...ahem, asparagus also acts as a natural diuretic.

with Almond Butter Sauce

INGREDIENTS

FOR SAUCE:

2 tablespoons canned full-fat coconut milk

2 tablespoons almond butter

1 tablespoon tamari

1 teaspoon maple syrup

1 teaspoon fresh ginger, finely grated1⁄4 teaspoon crushed red pepper flakes

1 garlic clove, finely minced

FOR STIR-FRY:

1 tablespoon coconut oil1⁄2 pound asparagus, trimmed and cut into 1” pieces

1 carrot, cut into 1⁄4” diagonal slices1⁄2 cup snow peas

1 1⁄2 cups cooked brown rice, warmed, for serving

1 Mix sauce ingredients together and set aside.

2 In a large skillet, heat coconut oil over medium-high heat. Add the vegetables and stir-fry until veggies are tender crisp.

3 Place 3⁄4 cup of the warm brown rice on a plate. Top with half of the veggies and drizzle half of the sauce on top. (If sauce is too thick, add a little water to thin it out.) Serve immediately. (Save remaining rice, veggies, and sauce for tomorrow’s lunch.)

DIRECTIONS

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SERVES 2

This recipe is based on our photographer Lindsey’s favorite quick meals. As it turns out, it’s also a wonderful cleanse recipe. Beans contain plenty of B vitamins, iron, minerals, and dietary fiber. Chard is one of our favorite leafy greens. It’s full of vitamins K, E, A, and C, as well as significant amounts of magnesium, manganese, potassium, and iron. If you’re a fan of a little spice, be sure to sprinkle a little crushed red pepper on top before serving.

INGREDIENTS

1 tablespoon olive oil1⁄2 cup onion, diced

2 garlic cloves, minced

15 ounce can white beans (great northern, cannellini, or navy beans), drained and rinsed

15 ounce can diced tomatoes, undrained1⁄2 bunch fresh Swiss or red chard, ribs removed and thinly sliced into ribbons

Vegetable stock or water, if needed for thinning

OPTIONAL: 1⁄2 teaspoon paprika

Sea salt and pepper, to taste

1 1⁄2 cups cooked brown rice, warmed, for serving1⁄4 cup sliced almonds1⁄4 cup pepitas

OPTIONAL: crushed red pepper flakes

1 In a large skillet, heat olive oil over medium-high heat. Add the onion, and cook, stirring often, until it starts to soften and turn a little golden on the edges. Add the garlic and cook, stirring constantly, for 30-60 seconds.

2 Add the white beans and tomatoes. Stir until combined. Lower heat and cook for 10 minutes, then add the chard. If needed, add a little vegetable stock or water if too much of the liquid has cooked off. It should be thick like stew, but still have plenty of sauce.

3 Stir in paprika, if using. Taste and season with sea salt and pepper. To serve, place 3⁄4 cup warm brown rice in a shallow bowl. Ladle half of the beans over the top. Sprinkle with half of the almonds and pepitas, and a dash of crushed red pepper flakes, if desired. (Save the remaining rice, stew, almonds, and pepitas for tomorrow’s lunch.)

DIRECTIONS

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This recipe is simple to put together and has that definite “yum” factor thanks to a schmear oftasty Herbalicious Hummus in there. Feel free to add some extra spice to ramp up the flavorprofile even more. It’s one of the meals that is great to take on-the-go too.

SERVES 2

INGREDIENTS

4 large lettuce leaves (Romaine or butter)

1⁄2 cup Herbalicious Hummus

1 ripe avocado, thinly sliced

8-12 cherry tomatoes, cut into quarters

1⁄2 cup carrots, shredded

1⁄2 cup cucumber, julienned

2 tablespoons green onions, thinly sliced

Pinch each: cumin, chili powder, cayenne, salt

1 lemon, cut into wedges

1 Spread 2 tablespoons hummus each onto two lettuce leaves.

2 Top each one with 1⁄4 of the sliced avocado, tomatoes, shredded carrots, and cucumber. Sprinkle with the green onions and spices. Squeeze lemon or lime juice on top.

3 Roll or fold up and eat. (Save remaining half of the ingredients for the next day’s lunch.)

Note: Feel free to add more or swap different veggies, if desired.

DIRECTIONS

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Instant Noodles, meet Instant Zoodles. This healthy melange of veggies may just become yournew favorite easy meal. It’s great for work or a quick dinner. You can prep a bunch of these inadvance if you want. It’s also crazy delicious in addition to being nourishing.

SERVES 2

INGREDIENTS

2 small zucchini, spiralized

1 cup kale, cut into ribbons1⁄2 cup carrots, shredded1⁄4 cup green onions, thinly sliced

2 teaspoons fresh ginger, grated

2 garlic cloves, minced

2 teaspoons sesame oil

3 cups vegetable broth, divided

1 tablespoon tamari

1⁄4 cup each: pepitas and sunflower seeds

Salt and pepper, to taste

OPTIONAL: pinch red pepper flakes

1 Divide the spiralized zucchini between two quart-size mason jars or another 4 cup container with tight-fitting lid. Divide the kale, carrots, green onions, ginger, garlic, and sesame oil between the jars. Top with lid and refrigerate until ready to serve.

2 To serve, heat 1 1⁄2 cups vegetable broth and add 1⁄2 tablespoon tamari. Pour over the veggies in the jar. Let stand for 5 minutes. Sprinkle with 2 tablespoons each pepitas and sunflower seeds, and a pinch of red pepper flakes, if using. Eat while warm. (Refrigerate remaining jar - minus the veggie broth, and repeat serving directions for the next day’s lunch.)

DIRECTIONS

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