The 48-Hour Toxin Takedown Recipes

TAKEDOWN JUICE

Serves 1

Prep Time: 10 minutes

2 cups dandelion greens, kale, or spinach

1 cucumber

1 handful parsley

1-inch piece gingerroot

1 green apple, core removed

½ lemon, peel removed

Wash all vegetables thoroughly before juicing.

Juice each vegetable in this order: greens, cucumber, parsley, ginger, apple, and lemon. Stir before serving. Enjoy!

COCONUT OIL DRESSING

Serves 1

Prep Time: 5 minutes

2 tablespoons melted coconut oil

2 tablespoons lemon juice

1 clove garlic, peeled and minced

1 teaspoon raw honey

½ teaspoon grated turmeric root (or ¼ teaspoon ground turmeric)

Sea salt and ground pepper, to taste

Place all of the ingredients in a bowl and whisk vigorously to combine. Serve with your favorite salad. Enjoy!

QUINOA STIR-FRY

Serves 1

Prep Time: 10 minutes

Cook Time: 15 minutes

1 tablespoon coconut oil

1 teaspoon grated gingerroot

1 carrot, sliced on the bias

½ red bell pepper, sliced

½ cup chopped bok choy

1 scallion, chopped

2 tablespoons low sodium tamari

1 cup cooked quinoa

Sea salt and ground pepper, to taste

Heat the oil in a sauté pan over medium heat.

Add the ginger and cook for 1 minute. Add the carrot, pepper, bok choy, and scallion and cook for 4 to 5 minutes.

Add the tamari and 2 tablespoons of filtered water and cook for 2 to 3 minutes.

Add the quinoa to the sauté pan and mix to combine. Season with salt and pepper and serve. Enjoy!

SIMPLE AVOCADO SALAD

Serves 1

Prep Time: 10 minutes

1 avocado, peeled, pitted, and chopped

½ cup cooked chickpeas

½ small cucumber, diced

½ small red onion, sliced

2 tablespoons chopped cilantro

2 tablespoons extra virgin olive oil

2 tablespoons lime juice

Sea salt and pepper, to taste

Place all of the ingredients in a bowl and mix well to combine.

Serve over choice of greens or by itself. Enjoy!

GARLIC MASHED CAULIFLOWER

Serves 1

Prep Time: 10 minutes

Cook Time: 10 minutes

2 cups chopped cauliflower florets

1 clove garlic, peeled

1 teaspoon grass-fed butter

Sea salt and pepper, to taste

2 tablespoons chopped chives

Bring a pot of water to boil. Add the cauliflower and garlic clove and cook 8 to 10 minutes or until tender.

Drain thoroughly and place back in the pot. Add the butter and mash with a masher until a creamy puree has formed. Season with salt and pepper.

Stir in the chives and serve warm. Enjoy!