Juice Recipes

JUICESReboot

ABCs2 Asian pears2 Apples (Choose any variety!)2 Beets2 Carrots1 cup Cabbage (choose any variety!)6 handfuls Chard 3 cups

• Calories: 430Protein: 11 gFiber: 2 g

Apple-Beet-Carrot Juice1 Apple2 Beets3 Large Carrots1 Piece Ginger (thumb sized)4 cups Spinach/Kale


Apple-Cantaloupe-Honeydew-Kale-Swiss Chard2 Apples1/2 Cantaloupe1/2 Honeydew6-8 leaves Kale6-8 leaves Swiss Chard


Apple-Carrot-Beet2 Apples4 Carrots2 Beets6 leaves swiss chard – 1.5 cup1” ginger root (1 tablespoon)

• Calories: 300Protein: 9 gFiber: 2.5 g

Apple-Cabbage-Carrot-Swiss Chard-Ginger-Lemon2 Apples1 wedge Red Cabbage2 Large Carrots1 Piece Ginger (thumb sized)6 leaves Swiss Chard1/4 lemon


Beet, Celeriac, Carrot Juice4 Carrots, stems removed1/2-1 Apple, seeded1/2 Celeriac root1 Beet1/4 inch slice Ginger root (optional)


Blackberry Kiwi1/4 large Pineapple, core removed and roughly cubed1 cup Blackberries1 Kiwi Fruit1/4 Comice Pear1/4 cup Coconut Water30 Mint leaves


Carrot-Kale Combo1 Green Apple3 handfuls Spinach6-8 Kale leaves4 large Carrots1 piece Ginger (thumb size)


Gazpacho Juice4 Plum Tomatoes1 large Cucumber2 stalks Celery1 Red Bell Pepper1/4 small Red Onion2 cups Parsley, leaves and stems, roughly choppedand packed into the measuring cup1 Lime


Great Green Fruity Mix2 cups Beet Greens, Red Swiss Chard, Kale, Spinach or a combination,roughly chopped and packed into the measuring cup1 Golden Delicious Apple1/2 Comice Pear10 Strawberries, green tops cut off1 cup Coconut Water


Great Greens Juice2 Green Apples2-3 cups Spinach6-8 leaves Swiss Chard1 Cucumber4 stalks Celery1/2 Fennel Bulb1 bunch Basil

• Calories: 329 kcalProtein: 16 gFiber: 2 g

• Green Juice

Green Juice6 leaves Kale2 cups Spinach1/2 Cucumber4 stalks Celery2 Apples1” Ginger root


Green Lemonade1 Green Apple3 handfuls Spinach, 1.5 cup6-8 Kale leaves, 2 cups1/2 Cucumber4 Celery Stalks1/2 Lemon


Lemon Lime1 Lemon1 Lime2 Asian Pears2 Green Apples2 Carrots1 Piece Ginger (thumb sized)2 cups Purple Cabbage

• Calories: 410Protein 7 gFiber 1 g

Mexican-Style Jugo2 large Cucumbers4 cups Cilantro, leaves and stems, roughly chopped and packedinto the measuring cup1 Lime1 Poblano Pepper, ribs and seeds removed1 Golden Delicious Apple


Minty-Fresh Berry2 cups Blueberries2 Kiwi Fruit16 Strawberries2 cups Mint leaves, packed into the measuring cup


Purple Power Juice6 cups Concord Grapes1 Golden Delicious Apple2 2 x 2” pieces Ginger1/2 cup Blackberries


Refreshing Fennel-Pear2 Comice Pears2 medium Fennel Bulbs


Spinach-Fennel-Cucumber1 Fennel Bulb1 Cucumber3 Celery Stalks3 cups Spinach


Sunset Blend Juice1 large Sweet Potato1 medium Carrot1 Red Bell Pepper2 large Red Beets2 Golden Delicious Apples1 Orange, optional


Sweet N Tart Citrus3 cups Cranberries2 2 x 2” pieces Ginger3 Oranges2 small Ruby Red Grapefruit2 Limes


V283 large Red Beets2 medium Carrots2 stalks Celery4 Plum Tomatoes4 cups Parsley, leaves and stems, roughly chopped and packed into the measuring cup1 Jalapeno, ribs and seeds removed12 Red Radishes


SOUPSReboot

• Green Vegetable Soup• 2 Tbsp. Olive Oil

2 Leeks, white and light green parts, thinly sliced3 cloves Garlic, minced1 head Broccoli, trimmed to small florets2 medium Zucchini, cut into half moons1 head Spinach, roughly chopped4 leaves Basil1 tsp. Sea Salt1/2 tsp. fresh ground Pepper6 cups water3 Tbsp. fresh Basil, chopped

• In a large stock pot or Dutch oven, heat the olive oil over medium high heat. Addthe leeks and garlic and saute for 3 minutes. Add the broccoli, zucchini, spinach,basil, salt and pepper. Stir and cook for 5 minutes. Add the water and bring to aboil. Lower the heat and simmer for 15 minutes. Remove from the heat and stir in thechopped basil.

• Makes 4-6 servingsPer serving:Calories: 126Protein: 5 gFiber: 4 g

• Pear and Squash Soup• 1 Butternut Squash

1 tablespoon Olive Oil3 Bartlett pears, peeled and chopped1 1/2 cups Onion, thinly sliced2 1/3 cups water30 ounces Low sodium Vegetable Broth (purchased or make your own – see recipe on oursite)1/2 teaspoon Celtic or Sea Salt1/8 teaspoon Fresh Ground Black PepperFor a kick add 1-2 tsp. yellow Curry powder and 1 tsp. Cumin

• Preheat oven to 375°Cut squash in half lengthwise and scoop out then discard seeds.Place squash halves, flesh sides down in a baking dish with waterBake for 45 minutes or until tender. Remove from oven and cool. Peel off skin ofsquash and spoon flesh into a bowl then mash.

• In a large pot or dutch oven, sauté chopped pear and onion in olive oil forapproximately 10 minutes or until lightly browned. Add squash, water, broth, salt,pepper (add curry powder and cumin if including these ingredients).Bring to a boil. Partially cover pot, reduce heat, and simmer 40 minutes.Place approximately half of squash mixture in a blender, puree until smooth. Pourmixture into a large bowl; repeat procedure with remaining squash until all of it hasbeen blended. Return squash mixture to pot.Warm over low heat 3 minutes or until heated.

• Makes 2 servingsPer serving:Calories: 290Protein: 8 gFiber: 11 g

• Harvest Roasted Veggies• 1 butternut squash – peeled, seeded and

chopped4 medium sweet potatoes – peeled and chopped2 cups Baby Bella Mushrooms washed and cut into quarters1 yellow Onion peeled, cut into thick slices4 Garlic cloves – peeled and wholeOlive Oil sprayed or drizzled over vegetables (1-2 Tbsp)1/2 tsp. Sea Salt1 teaspoon fresh ground Black Pepper – to tastedried Basil to taste (1 tsp.)dried Thyme to taste ( 1 teaspoon).

• Preheat oven to 450 degrees• Place all veggies on a baking sheet with

parchment paper• Bake for 40 minutes, turning them over half

way. Onions and mushrooms will finisharound 30 minutes – remove from tray and finish roasting squash and sweet potato.

• Use 2 of 4-6 servings from roasted veggies for this soup. Eat the rest at anothermeal.

• Harvest Roasted Vegetable Comfort Soup• 4 cups leftover Roasted Veggies – see recipe below

32 oz Low sodium Vegetable Broth1 large Green Apple – chopped (peel, optional)2 cloves Garlic – 1 minced, 1 chopped2-4 ounce water1/4 cup Olive Oil2 Tbsp Olive OilSea Salt and fresh ground Pepper to tastedried Basil to taste (1/2 teaspoon)dried Thyme to taste (1/2 teaspoon)

• Add roasted veggies, 1/2 cup broth, water, to blender and puree until thick andsmooth. Add more water as needed to desired texture.In the meantime, place 2 tbsp olive oil in pot and heat on low-medium. Add choppedgarlic, stir, then add puree veggies and beans.Add remainder of broth and apples, increase heat to medium. Simmer until apples area little tender, about 5 minutes.Ladle apples with some soup out of pot and add to blender – puree with minced garlic.Return apple-soup puree and stirCover and simmer on low until heated through, approximately 8-10 minutes.

• Raw Carrot Ginger Soup• Makes 2, 1 1/2 cup servings – save 1 for

dinner3 cups Carrot Juice1 ripe Avocado2 Tbsp. Agave Nectar1 Tbsp. Ginger, minced1/4 tsp. ground Cayenne Pepper1/4 tsp. Sea Salt1/2 cup Coconut Meat, optional2 Tbsp. Avocado or Olive Oil, for garnish2 Tbsp. Fresh Cilantro, chopped, for garnish

• Puree the first seven ingredients in a blender until completely smooth. Taste andadjust the seasonings if necessary. Garnish the soup with a drizzle of oil and thechopped cilantro.


• Squash & Apple Soup• 1 Acorn or Butternut Squash

2 Apples – peeled and sliced1 small Onion, diced2 Carrots washed, peeled and diced1 Tbsp Olive OilGround Black Pepper2 quarts organic Vegetable Broth (or make your own)

• Roast squash (cut in half, remove seeds) place flesh side down in baking dish with1-2 cups water. Cook at 450 for 40-50 minutes until flesh is bright orange and soft

• Sauté onion and carrot in olive oil for 5 minutes until onion is clearAdd broth and apple, simmer 10 minutes until apple is softAdd squash (remove from skin)Puree in blender or use hand blenderAdd pepper to tasteMakes 2 servings

• Per Serving:Calories: 324Protein: 12 gFiber: 8 g

• Sweet Potato and Bok Choy Soup• 3 Tbsp. Olive Oil

1 medium Onion, diced2 Leeks, white part only, roughly chopped2 cloves Garlic, mincedPinch Red Pepper Flakes2 medium Carrots, sliced into 1/4-inch thick rounds2 Celery Stalks, diced1 large sweet potato, peeled and roughly chopped2 sprigs Thyme2 sprigs Parsley1 tsp. Salt4 cups water1 large Bok Choy or 3 Baby Bok Choy, cleaned and torn in pieces1/2 tsp. fresh ground Pepper

• Heat the oil in a large pot over medium heat. Add the onion, leeks, garlic and redpepper flakes and sauté until the vegetables soften, about 3 minutes.

• Add the carrots, celery, sweet potato, thyme, parsley and salt and sauté 3 minutes.Add the water and increase the heat to high. Bring the mixture to a boil, then returnto a simmer and cook until the vegetables soften, about 30 minutes. Stir in the bokchoy and cook for another 5 minutes. Stir in the pepper and any additional salt ifnecessary. Remove the thyme and parsley sprigs and serve.

• Makes 4 servingsPer Serving:Calories: 215Protein: 5.5 gFiber: 6 g

• Vegetable Soup• 3 Tbsp. Olive Oil

1 large Onion, chopped3 cloves Garlic, minced3 medium Carrots, chopped3 Celery Stalks, chopped3 Tomatoes, chopped with juice reserved1 medium Zucchini, cut into half moons1 cup Green Beans, trimmed to 1 inch pieces3-4 handfuls Kale or other leafy green such as Chard or Bok Choy, chopped into smallpieces6 cupswWater3/4 Tbsp. fresh Thyme, chopped1 Tbsp. fresh Oregano, chopped (or 1/2 Tbsp. dried)1 tsp. Sea Salt1/2 tsp. fresh ground Black Pepper

• In a large stock pot, heat the olive oil over medium high heat. Add the onion,garlic, carrots and celery and sauté for 5 minutes. Add the tomatoes, zucchini, greenbeans, water, salt, pepper, thyme and oregano; stir and bring to a boil. Reduce theheat to a simmer and cook the soup for 10 minutes. Add the chopped kale or otherleafy greens and cook for an additional 5 minutes. Season to taste with the salt andpepper.

• Makes 4 servingsPer serving:Calories: 185Protein: 4 gFiber: 5.5 g

SALADS & DRESSINGSReboot

• Salads & Salad Dressings• Arugula Spinach Salad and

Mustard Vinaigrette Dressing• 2 cups Arugula

1 cup Spinach1/3 Avocado1/2 cup thinly sliced red onion1/2 cup chopped tomato (heirloom in the summer)1/2 cup Jicama

• Mustard Vinaigrette1/3 cup Apple Cider Vinegar1 1/2 Tbsp. Grain mustard2/3 cups Cold Pressed Olive OilSea Salt & fresh ground Pepper to taste

• Puree the vinegar and mustard in a blender. With the blender running, slowly pour inthe olive oil. Season to taste with the salt and pepper. Keeps up to 1 week in therefrigerator.For Honey Mustard Vinaigrette: Add 3/4 Tbsp. Raw HoneyMakes 8-9 servings

• Salad and 2 Tbsp. Mustard Dressing:Calories: 278Protein: 3.5 gFiber: 9 g

• Arugula Spinach Salad withSundried Tomato Dressing

• 2 cups Arugula1 cup Spinach1/3 Avocado1/2 cup thinly sliced red onion1/2 cup chopped tomato (heirloom in the summer)1/2 cup Jicama

• Sundried Tomato Dressing1/2 cup Sundried Tomatoes1 clove Garlic1 bunch Basil1 Tbsp. Lemon Juice1/4 cup Olive OilSea Salt & fresh ground Pepper to taste

• In a blender, combine the first four ingredients. With the blender running, slowlyadd the olive oil. Season to taste with salt and pepper. Add more lemon juice ifneeded. Keep up to 1 week in the refrigerator.

• Carrot-Dill Salad with Ginger HoneySoy Dressing

• 3 cups greens (spinach, arugula, romaine, red leaf, etc..)Shredded Carrot, Fennel, Radish, Cabbage, Celery Salad with Fresh Dill, Lemonadd 1/2 of an avocado

• Ginger Honey Soy Dressing2 Tbsp. Minced Fresh Ginger2 Tbsp. Minced Fresh Garlic2 Tbsp. Raw Honey4 Tbsp. Nama Shoyu or Tamari4 Tbsp. Olive OilPuree the first four ingredients in a blender. With the blender running, slowly addthe oil until the dressing is emulsified. Keep up to 1 week in the refrigerator.

• Corn and Tomato Salsa• 4 ears Corn

2 Tomatoes, chopped1 small Onion, chopped1 Red Bell Pepper, seeded and chopped1 Avocado, diced1 handful Fresh Cilantro chopped2 Tbsp. Lime juice (from lime)2 tsp. Cumin2 Tbsp. Olive Oil1 Jalepeno pepper (optional)

• Boil corn for 5 minutes (or roast on grill). Remove kernels from ear.

• Combine all ingredients in a bowl – refrigerate for at least 1 hour or overnight.

• Per serving:Calories: 220Protein: 4 gFiber: 7 g

• Green Basil Salad and Dressing

• Mix fresh basil leaves into 1 cup arugula and 1 cup red or green leaf lettuce.Add 1 large or 2 small Tomatoes1/4 cup diced Red Onion1/2 cup chopped Avocado1/2 cup Cucumber slices1/2 cup shredded Carrots1/2 cup Broccoli1/2 cup Jicama

• Calories: 278Protein: 3.5 gFiber: 9 g

• Reboot Green Salad• Make it big! Any greens you like

such as romaine hearts, baby romaine, baby spinach,baby arugula, add any veggie you like: cucumber, carrot, celery, pepper, tomato,fennel, radish, sprouts (not bean sprouts), onion, fresh herbs. Avocado may also beadded for more substance.Dress with Ginger Honey Soy Dressing

• Salad and 2 Tbsp Dressing:Calories: 278Protein: 3.5 gFiber: 9 g

• Reboot Green Salad #2• Customize it! Your choice of dark greens –

at least 2 cups and veggies to top it.Choose at least 1 red, 1 orange, 1 green and 1 white veggie to top your greens.

• Mustard Vinaigrette1/3 cup Apple Cider Vinegar1 1/2 Tbsp. Grain Mustard2/3 cups Cold Pressed Olive OilSea Salt & fresh ground Pepper to tastePuree the vinegar and mustard in a blender. With the blender running, slowly pour inthe olive oil. Season to taste with the salt and pepper. Keeps up to 1 week in therefrigerator.For Honey Mustard Vinaigrette – Add 3/4 Tbsp. Raw HoneyMakes 8-9 servings

• Salad and 2 Tbsp Mustard Dressing:Calories: 278Protein: 3.5 gFiber: 9 g

• Refreshing Cucumber Salad• 3 seedless Cucumbers

1 tsp Celtic or Sea Salt1/2 a medium Red Onion1/2 Tbsp. Ginger, finely minced2 Tbsp. fresh Lime juice2 Tbsp. fresh Dill, choppedDash of Cayenne Pepper, optional

• Peel the cucumbers and slice in half lengthwise. Place the cucumber halves cut sidedown on a cutting board and slice into thin half moons, about 1/4 “ thick. Place in amedium sized bowl and toss with the salt. Allow the cucumbers to sit for 1 hour sothat the cucumbers release some of their water. Strain the cucumbers and toss withthe red onion, lime juice, ginger, cayenne pepper and fresh dill.

• Reboot Rainbow Salad withMustard Vinaigrette

• 1 cup Spinach2 cups Spring Mix Greens1/2 cup Red Peppers1/2 cup Carrots1/2 cup Cucumber1/4 cup Red Onion

• Mustard Vinaigrette1/3 cup Apple Cider Vinegar1 1/2 Tbsp. Grain mustard2/3 cups Cold Pressed Olive OilSea Salt & fresh ground Pepper to taste

• Puree the vinegar and mustard in a blender. With the blender running, slowly pour inthe olive oil. Season to taste with the salt and pepper. Keeps up to 1 week in therefrigerator.For Honey Mustard Vinaigrette – Add 3/4 Tbsp. Raw Honey

• Red Quinoa Salad• 1 cup Red Quinoa (prepare

with 1/2 cup dry quinoa and 1 cup water – just like rice)1/4 cup diced Red Onion1/2 cup drained and rinsed Black Beans1 cup Edamame (boil for 5 minutes then drain and cool)1 Tbsp Balsamic Vinegar1/2 Tbsp Extra Virgin Olive Oil


• Seaweed Salad• 1 cup Soaked Arame Seaweed

2 Tbsp Flax Oil1 Avocado1 Tomato1/4 Red Onion, finely chopped1 Carrot, chopped or shreddedParsley, finely choppedFresh Lemon JuiceSea SaltDash of Cayenne

• Add all ingredients together in bowl, mix and enjoy.


• Spinach, Broccoli, Orange and Arugula Salad• Dressing:

1/4 cup Cider Vinegar2 Tbsp. Rice Vinegar1 Tbsp. Extra Virgin Olive Oil1 Tbsp. Agave Nectar1 Tbsp. Honey1 Tbsp. Dijon Mustard1/4 Tbsp. Sea or Celtic salt1/8 Tbsp. coarsely Ground Black Pepper

• Combine the above ingredients in a jar. Cover and shake well.

• Salad:4 cups chopped fresh Spinach3 cups small Broccoli florets (can steam if desired)3 cups trimmed Arugula leaves (or bagged) – can substitute Watercress4 Oranges peeled and cut into sections

• Place all ingredients into a large bowl and add dressing – stir well.Save extra in refrigerator for the next day.

• Makes 2 servingsPer serving:Calories: 232Protein: 8 gFiber: 9 g

• Sundried Tomato Dressing• 1/2 cup Sundried Tomatoes

1 clove Garlic1 bunch Basil1 Tbsp. Lemon Juice1/4 cup Olive OilSea Salt & fresh ground Pepper to tasteIn a blender, combine the first four ingredients. With the blender running, slowlyadd the olive oil. Season to taste with salt and pepper. Add more lemon juice ifneeded. Keep up to 1 week in the refrigerator.

• Makes 4 servings

Ginger Honey Soy Dressing2 Tbsp. Minced Fresh Ginger2 Tbsp. Minced Fresh Garlic2 Tbsp. Raw Honey4 Tbsp. Nama Shoyu or Tamari4 Tbsp. Olive OilPuree the first four ingredients in a blender. With the blender running, slowly addthe oil until the dressing is emulsified. Keep up to 1 week in the refrigerator.Makes 5-6 servingsPer serving:Calories: 133Protein: 0.5 gFiber: 0 gSteamed Veggies and Dressing:Calories: 203Protein: 3 gFiber: 4 g

SMOOTHIE BLENDSReboot

• Blackberry Kiwi Blend• 1/4 large Pineapple, core

removed and roughly cubed1 cup Blackberries1 Kiwi Fruit1 Banana1/2 Comice Pear1/2 cup Coconut Water30 Mint leaves1 Tbsp. Flax seed oil, optional

• Add all ingredients to blender and liquify.


• Great Green Fruit Blend• 2 cups Beet Greens, Red Swiss

Chard, Kale, Spinach or a combination, roughly choppedand packed into the measuring cup1 Banana1 Golden Delicious Apple1/2 Comice Pear10 Strawberries, green tops cut off1 cup Coconut Water

• Make sure to set the blender on the liquefy setting for this recipe.


• Pomegranate Blueberry Chard

• 1/2 cup frozen Pomegranate Seeds1 cup Blueberries1 cup Berry of Your Choice (blackberry, cherry, raspberry, strawberry)5 leaves Rainbow Swiss Chard4 oz unsweetened Coconut Water1/2 cup crushed ice or ice cubes (if using fresh fruit)

• Very Berry Mango• 1/2 cup Strawberries

1/2 cup Blueberries1/2 cup Raspberries1/2 cup Blackberries1/2 Mango1/2 Avocado4 oz. unsweetened coconut water1/2 cup crushed ice or ice cubes (if using fresh fruit)

HEALTHY SNACKSReboot

• Crunch & Munch• 2 large Carrots

4 stalks Celery1/4 large Cucumber1/2 cup Broccoli florets1/2 cup Cauliflower florets

• Cut carrots, celery, cucumber up into stalks

• Dip veggies in Honey Mustard Vinaigrette


• Fresh Summer Veggie Mix• (make big batch and

refrigerate)2-3 sliced heirloom Tomatoes (when seasonal – otherwise any tomato)Large handful Basil1/2 Cucumber sliced1 Tbsp. Olive Oil1 tsp. Sea saltFresh Ground PepperBalsamic Vinegar to taste


• Kale Chips• 8-10 leaves Kale –

Lacinato/dinosaur kale is great but any variety worksSpray with Olive Oil, add Pepper, Sea or Celtic Salt

• Bake at 350 degrees for 12-15 minutes until crisp. Check at 10 minutes.


VEGGIESReboot

• Apple, Parsnips and Sweet Potatoes• 4 Parsnips, peeled and cut into bite size

pieces2 medium Sweet Potatoes, peeled and cut into bite size pieces1 small Onion, sliced2 Apples (try fuji or gala) cored and diced2 cloves GarlicBlack Pepper to taste

• Preheat oven to 450 degrees• Place sweet potatoes, parsnips and

apples with garlic and onions in a covered bakingdish and spray with olive oil, add pepper to taste.Roast for 40-50 minutes until tender.

• Makes 4 servingsPer serving:Calories: 219Protein: 3.5 gFiber: 1.5 g

• Baked Zucchini with Tomatoes and Herbs• 5 small Zucchini

4 Scallions, sliced, white and green parts separated1 small Onion, chopped2 Plum Tomatoes, coarsely chopped2 Tbsp. Celery Leaves (from inner stalks), chopped4 Tbsp. Basil Leaves, chopped, plus extra for garnish1/4 cup Olive Oil1 tsp. Sea Salt1/2 tsp. fresh ground Black Pepper

• Preheat oven to 425 degrees. Slice the zucchini in half crosswise. Cut each halfagain lengthwise, and slice each of the halves into 4 equal, 1/2 inch pieces. Theyshould look like sticks.

• In a bowl, mix together the zucchini sticks with the white parts of the scallions,onion, tomatoes, celery leaves and basil. Mix in the olive oil, salt and pepper andtoss to combine.

• Pour into a 3 quart baking dish and bake for 20 minutes. Garnish with the slicedgreen tops of the scallions and the extra chopped basil.

• Makes 4 servingsPer serving:Calories: 153Protein: 1.5 gFiber: 1.5 g

• Garam Masala Spiced Collard Greens• 2 bunches Collard Greens, ribs removed and chopped (about 2

lbs.)1 1/2 tsp. Garam Masala*1 tsp. Turmeric4 Tbsp. Grape Seed Oil or Olive Oil2 Tbsp. Mustard Seed Oil1 tsp. Sea Salt or Himalayan Salt6 Tbsp. fresh Cilantro, chopped

• Heat a large saucepan or Dutch oven over medium high heat. Add the garam masala andturmeric and heat until fragrant, about 2 minutes, stirring to make sure that thespices do not burn.

• Add both oils to the pan, stirring to make sure that the spices and oils completelymix. Add the collard greens and salt and toss to coat in the oil. Cover the pan andcook until the greens are wilted, about 5 minutes. Remove from the heat and mix inthe chopped cilantro.

• *A store bought spice blend, or use the recipe below to make your own:Garam Masala:2 Tbsp. each cumin, coriander and cardamom seeds1 tsp. whole Cloves2 Tbsp. Black Peppercorns 1 small stick Cinnamon

• Grind all ingredients in a spice grinder or mortar and pestle.• Makes 4 servings

Per serving:Calories: 275Protein: 7.5 gFiber: 10.5 g

• Kale-Zucchini Stir Fry• 6 leaves Lacinato green Kale

1/2 Eggplant cut into half moons1 Zucchini or 1/2 large zucchini cut into circles2 cloves Garlic, minced or chopped1/2 Onion, finely choppedFresh Chives, finely choppedParsley, finely choppedSea or Celtic SaltFresh Ground Pepper

• Heat olive oil in pan on medium – add onion and sauteeAdd eggplant, zucchini and garlic – cook until lightly browed and softAdd Kale and chives. Sautee briefly, 1-2 minutes so that kale remains a rich green

• Serve with steamed fresh corn ear• Calories: 217

Protein: 8.5 gFiber: 12 g

• Guacamole & Salsa Dip for Veggies• Dip Celery, Cucumber, Carrots, Peppers, Jicama

Make Yucca “chips” to dip (peel and cut Yucca root into circles, spray with oliveoil add salt and pepper, bake at 450 for 30 minutes until crisp)


• Salsa:3 Tomatoes, chopped1 small Onion chopped1 Jalepeno Pepper (optional) seeded and finely chopped1/4 cup chopped Cilantro1 Tbsp Lime Juice1/8 teaspoon Salt

• Combine all ingredients and toss – you can also throw tomato, onion and jalepenopepper into a food processor before mixing with lime juice

• Per Serving:Calories: 44Protein: 2 gFiber: 2 g

• Guacamole• 2 Avocados

2 Tbsp. Lime Juice1/8 tsp. Fresh Ground Pepper1/8 tsp. Chipotle Chili Powder1/8 tsp. Salt1 clove Garlic, minced

• Scoop avocadoes into a bowl – mash with a potato masher or place into food processorand puree all ingredients.

• Per serving:Calories: 163Protein: 2 gFiber: 7 g

• Lettuce Wraps• 6 leaves Romaine

LettuceFill with chopped tomato, corn, avocado, red onion, jicama, drizzle with olive oil,sprinkle with fresh ground black pepper. Add sliced jalepeno for a kick


• Pumpkin Potato Bake• 1 Sugar/Baking Pumpkin (when seasonal –

can substitute canned out of season)2 medium Sweet Potatoes1 Tbsp Olive Oil,Sea/Celtic Salt and Pepper to taste

• Roast pumpkin (remove top and seeds – great for baking to save for after your Reboot)Cut pumpkin into sections and place in baking dish flesh side down with water in thepan. Roast in over at 450 for 45-60 minutes. Bake sweet potatoes next to pumpkin –wash well and pierce with fork first.

• Cut and remove flesh from potatoes and mix all ingredients in a bowl. Place into abaking dish and return to oven at 350 to warm.


• Roasted Acorn Squash Stuffed withMushroom and Sage

• 1 medium Acorn Squash3/4 tsp. plus 1/4 tsp. Sea Salt1/2 tsp. fresh ground Black Pepper6 Tbsp. Olive Oil, plus extra for brushing2 Garlic cloves, minced1 large Portabella Mushroom, chopped1 small Onion, chopped2 tsp. Fresh Sage, finely choppedPinch Red Pepper Flakes, optional

• Preheat oven to 450 degrees. Trim off each end of the squash. Stand the squashupright and halve lengthwise. Scoop out the pulp and the seeds and discard. Brusheach squash half with olive oil, and then sprinkle with 3/4 tsp. salt and the blackpepper. Arrange cut sides down on a baking sheet lined with parchment paper. Roastthe squash until the flesh is tender and the edges are golden brown, approximately25-35 minutes. Remove from the oven, flip the squash halves over and set aside.

• While the squash roasts, heat the olive oil in a medium saucepan over medium highheat. Add the onions and garlic and saute 2 minutes, or until the onions begin toturn translucent. Add the mushrooms, sage, 1/4 tsp. salt and the red pepper flakes ifusing, and saute until the mushrooms begin to soften, about 5 minutes. Fill theroasted squash halves with the mushroom mixture and bake again for another 10minutes.

• Makes 4 servingsPer serving:Calories: 254Protein: 2 gFiber: 2.5 g

• Roasted Veggies – Mushroom, Eggplant,Sweet Potato, Kale

• 6 Portabella Mushroom Caps or 1 package Baby Bella Mushrooms1 Eggplant1 medium Sweet Potato1 Onion8-10 leaves Kale3 cloves Garlic1 pinch Paprika1/8 teaspoon Fresh Ground Black Pepper1/8 teaspoon Mustard Seed1/4 teaspoon ground Cumin

• Preheat oven to 450 degrees• Wash all ingredients well (except onion). Cut

into medium sized wedges. Place onparchment paper. Spray with Olive oil, add seasonings.Roast in oven at 450 degrees for 20 minutes. Add kale last 5 minutes of roast.Place into bowl, squeeze garlic onto other veggies.

• Per servingCalories: 142Protein: 7 gFiber: 9 g

• Steamed Snow Peas, Broccoli and Green Beanswith Ginger Honey Soy Dressing

• 1/3 lb. Snow Peas, ends trimmed1/3 lb. Green Beans, ends trimmed1 head Broccoli, cut into florets

• Heat a pot with boiling salted water and cover with a steamer basket. Add thevegetables and steam about 5 minutes, until the vegetables are cooked but still greenand crisp. Drizzle with the Ginger Honey Soy Dressing.

• Steamed Veggies and Dressing:Calories: 203Protein: 3 gFiber: 4 g

• Sweet Potato and Carrot “Fries”• 2 medium Sweet Potatoes

2 large Carrots2 Tbsp. Olive Oil1 tsp. ground Cumin1/4 tsp. Pepper1/2 tsp. Sea SaltPreheat oven to 425 degrees. Peel the sweet potatoes and carrots. Cut the potatoes inhalf lengthwise, and slice each halve into 4 equal wedges. For the carrots, cut inhalf crosswise into two chunks. Slice each chunk lengthwise into 2 pieces, and cuteach piece into 2 or 3 wedges, making them roughly the same size as the potatoes.

• Put the potato and carrot wedges into a bowl and toss with the oil, cumin, pepper andsalt. Arrange on baking sheet lined with parchment paper. Bake for 30 minutes oruntil the flesh is tender and the outside is lightly browned and the edges slightlycrisp.

• Note: You can substitute any combination of cinnamon/nutmeg, cayenne, rosemary orother spices for the cumin and Aleppo pepper.

• Makes 2 servings• Per serving:

Calories: 276Protein: 4 gFiber: 6 g

• Veggie Stir Fry• 1 cup Chopped Broccoli

1/2 Red Pepper julienne1/2 Green Pepper julienne2 Medium Carrots julienne1 cup Mushrooms sliced1/2 Medium Onion sliced1 Tbsp. Ginger root finely sliced1 clove Garlic finely chopped1 Tbsp. Canola oil (expeller pressed)2 Tbsp. waterGround Black Pepper to taste1 Tbsp. Low sodium Soy Sauce1 tsp. Rice VinegarRed Pepper flakes to taste

• Mix soy sauce, vinegar, black pepper and red pepper flakes and set aside.

• Heat oil and sauté veggies – add onion first and cook about 2-3 minutes until clear,then add garlic and ginger, then the rest of the vegetables.When veggies are almost cooked (retain bright color and are still crunchy), add thesauce and stir into veggies. Cook briefly.


FRUIT DISHESReboot

• Apple Peach Bake• This dish is delicious warm or cool.

4 Peaches, sliced (remove pit)2 Apples chopped3 Tbsp. Raisins–- Figs are a great substitution1 Tbsp. Cinnamon (or more to taste)

• Spray baking dish with canola oilMix all ingredients in a bowl then place into oven safe baking dish and cover

• Bake at 375 degrees for 45 minutes or until apples are softCool and enjoy!


• Cherry Cinnamon Apple Bake• This dish is delicious warm or cool.

Double the recipe for an extra serving.

• 1 cup Cherries (cut and discard pit)2 Apples cored and chopped3 Tbsp. Raisins (choose golden variety for a twist)1 Tbsp. Cinnamon (or more to taste)1/2 tsp. Nutmeg

• Spray baking dish with expeller pressed canola oilPlace into oven safe baking dish and coverBake at 375 degrees for 45 minutes or until apples are softCool and enjoy!


• Maple & Cinnamon Baked Apples and Pears• 2 large hard Pears or Apples (Fuji, Rome, Pippin, Granny Smith or

Jonathan workgreat)2 tsp. Pure Maple Syrup or Agave3 tsp. water1/4 tsp. Cinnamon1 Tbsp. RaisinsPreheat the oven to 375 degrees. Slice off the tops of the apples or pears and setaside. With a small knife or apple corer, hollow out a 1” cylinder in the center ofeach apple, being careful not to poke through to the bottom. If you are using aparing knife, you might need to make the initial cut and then use a spoon to dig outthe core.

• In a small bowl, whisk together the next three ingredients. Divide the raisinsbetween the apples or pears, and then fill with the liquid mixture. Don’t worry ifthe filling doesn’t reach the top, it will expand as it cooks. Replace the tops onthe fruit and place in a small baking dish lined with parchment paper, making surethat the fruit are snug in the dish so that they don’t tip over. Cover the dish withfoil. With a paring knife, cut three slits in the foil to let steam escape. Bake for35-45 minutes or until tender. Drizzle with extra maple syrup or agave upon serving,if desired.

• Calories: 274Protein: 1.5 gFiber: 10.5 g

• Berry Bowl• Mix 2-3 cups of fresh berries of your

choice (blueberry, raspberry, blackberry,strawberry) into a bowl.


• Melon Mania• 1 cup Watermelon

1/4 of a Cantaloupe1/4 of a HoneydewAdd Mint as garnish (optional)

• Place all ingredients into a bowl. Top with mint leaves.


• Tasty Tart Treat• 1/2 Grapefruit

1 cup Pineapple1 Orange cut into wedges1 Kiwi1/2 Mango, slicedFresh Mint

• Mix together in a bowl. Enjoy!


• Watermelon-Mint• 4 cups Watermelon, diced

4 Mint leaves1/4 cup Scallions diced (optional)

• Place watermelon in bowl, top with mint leaves and scallions.


Juice Recipes

Health & Medicine

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