Cobi's Recommended "Cleanse Friendly" Recipes

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Asparagus Soup

Ingredients

  • 3.5 lbs fresh asparagus
  • 3 large yellow onions, chopped
  • 2 Tbsp extra virgin olive oil
  • 10 cups veggie stock
  • S & P to taste

Instructions

  1. Trim asparagus ends and chop into 1 inch pieces. Chop off the top 3 inches and set aside.
  2. Sauté onions in olive oil until soft.
  3. In a large pot, heat the stock; add the cooked onions and the 1 inch asparagus pieces. Simmer covered until the asparagus is soft.
  4. Puree the soup in a food processor. Return it to the pot, season to taste and add the asparagus tops. Cook until the asparagus tops are just tender, about 5 minutes. Soup can be served hot or cold.

Sweet and Sour Stir Fried Cabbage

Ingredients

  • 1 Tbsp extra virgin olive oil
  • 1 large onion halved and sliced thin
  • 6 cups finely shredded cabbage
  • 1/2 cup applesauce
  • 1/4 balsamic vinegar
  • 2 Tbsp Maple syrup
  • 1 Tbsp caraway seeds
  • Salt to taste

Instructions

  1. Sauté the onion in olive oil until soft. Add the cabbage and sauté until tender, about 3 minutes.
  2. Combine the other ingredients in a bowl. Add the mixture to the cabbage and stir through.
  3. Add salt to taste and serve hot or cold.

Veggie Soup

Ingredients

  • 4 carrots, chopped
  • 3 onions, chopped
  • 2 parsnips, chopped
  • 2 stalks of celery, chopped
  • 4 tbsp. olive oil
  • 2 quarts water or veggie stock
  • 1 cup brown rice
  • 1 tsp. sea salt
  • 1/2 lb beet greens
  • 1 cup cooked chickpeas
  • Chopped parsley

Instructions

  1. In a large pot, sauté chopped veggies in oil until lightly cooked.
  2. Add water or stock. Stir in brown rice and add salt.
  3. Simmer at least one hour or until barley in tender.
  4. During last 15 minutes of cooking, add chickpeas and beet greens. Garnish with parsley.

Beans and Rice

Ingredients

  • 2 cups cooked brown rice
  • 1 can marinated bean salad-do not drain
  • 1/2 cups chopped green onions
  • 1 cup baked yam cubes
  • 1/2 cup balsamic vinegar

Instructions

  1. Mix the beans and rice together. Mix in balsamic vinegar. Add in green onions and yams. Enjoy!

Cabbage Potato Borscht

Ingredients

  • 1 onion sliced
  • 1 head cabbage, shredded
  • 2 qt. water/ veg/ chicken broth
  • 4-5 potatoes, diced
  • 4-5 carrots, sliced
  • 1 cup rice/almond milk
  • 2 Tbsp. dill
  • S & P

Instructions

  1. Slice onion and shred cabbage.
  2. In a large pot, cook onion and cabbage until tender in 1 qt of water. S & P as desired.
  3. In another pot, cook carrots and potatoes in 1 qt. salted and peppered water.
  4. When tender, drain this cooking water into the cabbage/onion pot.
  5. Mash potatoes and carrots with milk and dill weed. Add milk mixture to cabbage/onion broth slowly, stirring well. Correct seasoning to taste.

Brown Rice Risotto with Kale and Squash

Ingredients

  • 3 cups butternut squash, peeled and cut into cubes
  • 3 cups chicken broth
  • 1 medium onion, diced
  • 4 garlic cloves, minced
  • 1 cup brown rice
  • 4 cups kale leaves, chopped

Instructions

  1. In a medium pot, mix together the chicken stock, onion, garlic. brown rice and squash. Bring to a boil. Stir and cover and reduce heat to low. Simmer for 40 minutes.
  2. Add the chopped kale and stir. This will look impossible, but it will stir in.
  3. Simmer for 10 more minutes, stirring occasionally.

Hummus

This one takes only minutes to make and is good hot or cold! Quinoa is a complete protein, so you don’t even have to add meat or tofu to this one!

Ingredients

  • 1 can of Chickpeas (Garbanzo beans)
  • ½ cup sesame tahini (optional)
  • ¼ cup lemon juice
  • 3-4 cloves garlic, mashed
  • 2tbsp extra-virgin olive oil

Instructions

  1. Place all of the ingredients into food processor, etc and blend until smooth.

Fish N’ Shrooms

Ingredients

  • 2 tsp extra virgin olive oil
  • ¾ pound of fish fillets (cod, halibut or sole)
  • S & P to taste
  • ½ pound fresh mushrooms (Portobello, oyster, shiitake), sliced
  • 2 scallions, thinly sliced
  • 2 fresh lemon wedges

Instructions

  1. Heat the olive oil in a skillet and cook the fish. Season with S & P on both sides and remove to plate.
  2. Add the mushrooms to the pan and cook them until they begin to brown. Season them to taste with S & P.
  3. Add the fish back to the skillet with the scallions and cook for an additional 2 minutes.
  4. Serve and enjoy!

Oven Roast Vegetables

Ingredients

  • 6 cups of mixed vegetables (eggplant, yams, sweet potatoes, peppers, red onion, carrots), all cubed into 1 inch pieces
  • 2 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tsp Dijon mustard
  • 1 tbsp honey

Instructions

  1. Preheat oven t 450F
  2. Toss the vegetables in half the oil. Spread them in a single layer on a baking sheet.
  3. Bake for 15 minutes, remove from oven, and flip as many pieces.
  4. Bake for another 8 minutes.
  5. Toss vegetables in remaining oil, balsamic vinegar and Dijon mustard.

MediClear Smoothie

Ingredients

  • 2 scoops MediClear
  • 2 tbsp. flax seed oil
  • 4-5 ice cubes
  • 1 cup unsweetened almond or coconut milk
  • 1 cup water
  • ½ cup each of blueberries and strawberries
  • 1/2 banana
  • 1 tbsp. Greens powder

Instructions

  1. Place all ingredients and blend for 3-5 minutes. Yum!