RECIPES

From Jointhereboot.com

 

SALADS

Reboot Green Salad

Use any greens (romaine hearts, baby romaine, baby spinach, baby arugula), along with any veggie (cucumber, carrot, celery, pepper, tomato, fennel, radish, red onion), and fresh herbs (cilantro, basil). Avocado, edamame, walnuts, wheat berries & dried cranberries may also be added for more substance.

Ginger Honey Soy Dressing

Minced Fresh Ginger (US 2 Tbsp, AUS ¾ Tbsp or 2dsp plus 2 tsp)

Minced Fresh Garlic (US 2 Tbsp, AUS ¾ Tbsp or 2dsp plus 2 tsp)

Raw Honey (US 2 Tbsp, AUS ¾ Tbsp or 2dsp plus 2 tsp)

Nama Shoyu or Tamari (US 4Tbsp, AUS 3 Tbsp or 4dsp plus 4 tsp)

Olive Oil (US 4Tbsp, AUS 3 Tbsp or 4dsp plus 4 tsp)

Puree the first four ingredients in a blender. With the blender running, slowly add the oil until the dressing is emulsified. Keeps up to a week in the refrigerator.

SMOOTHIES

Blackberry Kiwi Blend

¼ large Pineapple, core removed and roughly cubed

Blackberries (US 1 cup, AUS ¾ cup and 2 Tbsp plus 1 dsp)

1 Kiwi Fruit

1 Banana

½ Comice Pear

Coconut Water (US 1 cup, AUS 125 ml)

30 Mint leaves

Flax Seed Oil (US 1 Tbsp, AUS ¾ Tbsp or 1 dsp plus 1 tsp)

Add all ingredients to blender and liquefy.

SOUPS

Vegetable Soup

Olive Oil (US 3 Tbsp, AUS 2 ¼ Tbsp or 3 dsp plus 3 tsp)

1 large Onion, chopped

3 cloves Garlic, minced

3 medium Carrots, chopped

3 Celery Stalks, chopped

3 Tomatoes, chopped with juice reserved

1 medium Zucchini, cut into half moons

Green Beans, trimmed to 1-inch or 2.5 cm pieces
     (US 1 cup, AUS ¾ cup)

3-4 handfuls Kale or other leafy green, such as Chard or Bok Choy, chopped into small pieces

Water (US 6 cups, AUS 1,500 ml)

fresh Thyme, chopped (US ¾ Tbsp, AUS 2 and ¼ Tbsp)

fresh Oregano (US 1 Tbsp, AUS ¾ Tbsp plus 1 dsp)

freshly ground Black Pepper (US 1 tsp, AUS 1 tsp)

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, green beans, water, salt, pepper, thyme, and oregano; stir and bring to a boil. Redue the heat to a simmer and cook for 10 minutes. Add the chopped kale or other leafy greens and cook for an additional 5 minutes. Season to taste with the salt and pepper.

Sweet Potato and Bok Choy Soup

Olive Oil (US 3 Tbsp, AUS 2 ¼ Tbsp or 3 dsp and 3 tsp)

1 medium Onion, diced

2 Leeks, white part only, roughly chopped

2 cloves Garlic, minced

a pinch of Red Pepper Flakes

2 medium Carrots, sliced into rounds

2 Celery Stalks, diced

1 large Sweet Potato, peeled and roughly chopped

2 sprigs Thyme

2 sprigs Parsley

Salt (US 1 tsp, AUS 1 tsp)

Water (US 4 cups, AUS 1 liter)

1 large Bok Choy or 3 Baby Bok Choy, cleaned and torn into pieces freshly ground Black Pepper (US ½ tsp, AUS ½ tsp)

Heat the oil in a large pot over medium heat. Add the onion, leeks, garlic, and red pepper 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 return to a simmer and cook until the vegetables soften, about 30 minutes. Stir in the bok choy and cook for another 5 minutes. Stir in the pepper and any additional salt if necessary.

Remove the thyme and parsley sprigs and serve.

VEGETABLES

Roasted Veggies—Mushroom, Eggplant, Sweet Potato, Kale

6 Portabella Mushroom Caps or 1 package Baby Bella Mushrooms

1 Eggplant

1 medium Sweet Potato

1 Onion

8-10 leaves Kale

3 cloves Garlic

1 pinch Paprika

freshly ground Black Pepper (US ⅛ tsp, AUS ⅛ tsp)

Mustard Seed (US ⅛ tsp, AUS ⅛ tsp)

ground Cumin (US ¼ tsp, AUS ¼ tsp)

Preheat oven to 450 degrees Fahrenheit/230 degrees Celsius.

Wash all ingredients well (except onion). Cut into medium-sized wedges. Place on parchment paper. Spray with Olive Oil, add seasonings.

Roast in oven for approximately 20-30 minutes. Add kale for the last 5 minutes.

Place into bowl, squeeze garlic onto other veggies.

Baked Zucchini with Tomatoes and Herbs

3 small Zucchini

4 Schallions, sliced, white and green parts separated

1 small Onion, chopped

2 Plum Tomatoes, coarsely chopped

Celery Leaves (from inner stalks), chopped (US 2 Tbsp, AUS 2 ½ Tbsp or 2 dsp and 2 tsp)

Basil Leaves, chopped, plus extra for garnish (US 4 Tbsp, AUS 3 Tbsp)

Olive Oil (US ¼ cup, AUS 3 Tbsp or 63 ml)

Sea Salt (US 1 tsp. AUS 1 tsp)

freshly ground Black Pepper (US ½ tsp, AUS ½ tsp)

Preheat oven to 425 degrees Fahrenheit/220 degrees Celsius. Slice the zucchini in half crosswise. Cut each half again lengthwise, then slice each of the halves into 4 equal, ½ -inch or 1 cm pieces. They should 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 and toss to combine.

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

Cauliflower Mash

2 heads cauliflower

Olive oil

Sea salt and pepper

Other spices to taste

Preheat oven to 425 Fahrenheit/220 degrees Celsius. Trim cauliflower down to florets. Roast half of the cauliflower in the oven for 20-25 minutes, turning florets once during roasting. Steam remaining cauliflower for 6 minutes. Mash or puree steamed cauliflower. Chop roasted cauliflower into small chunks, mix in with the mashed. Season to taste.