ISO recipes for "cleansing" fruit & veg ONLY diet

[tamawrite]

So my mom and her husband are planning to spend the next 3 months living on pure, whole foods. Here are the details:

Nothing except fresh fruits and vegetables, and one serving of whole grains daily.

No sugar, meat, dairy, eggs, preservatives, etc. (This eliminates canned tomatoes, etc.)

No oils except olive oil in limited quantity.

No beans. (How can a person live without beans??)

No caffene or alcohol. (See "beans" comment.)

Fun, huh? Probably pretty healthful, but still...3 months? Booooring! I'm trying to help her find some interesting (but not too weird, and she doesn't like tofu) recipes. All suggestions welcome!

[tbb113]

I sure hope she is doing this with the help of a RD. Where is she planning on getting ANY protein if she isn't eating beans? How about iron? In all honesty, this sounds STUPID, not healthy

[funnybone]

Hmm, I can see doing it for a week, but 3 months seems long. I agree that she needs to get protein from something This sort of sounds like a raw food diet, although I know nothing about that, but I guess they will be cooking the veggies at times, I assume. Out of curiousity, what is their reason behind doing this?

[tamawrite]

Originally posted by tbb113
I sure hope she is doing this with the help of a RD. Where is she planning on getting ANY protein if she isn't eating beans? How about iron? In all honesty, this sounds STUPID, not healthy

Actually, she IS a nutritionist. (And she's not at all the type to fall for every crazy health buzz that comes along.) I haven't read up on the details of this thing, so my opinion is hazy as yet. There's actually a lot of protein, calcium, iron, etc to be found in other plant foods (spinach, etc) so I'm not too worried about that, as long as she eats a wide variety. I would be worried if she planned to do this forever...maybe.

I'm increasingly convinced that a vegan diet is best for us--but I've chosen to take a more moderate route of cutting way back on meat, dairy, and eggs in favor of plant foods, but not eliminating them entirely. And I do eat lots of beans!

Another important (to me) note: her goal is not to lose weight. (Not that you suggested it was, but I think it's an easy assumption to make -- and people do make an awful lot of unhealthy choices in the name of weight loss!)

Anyway, I'll be keeping an eye on her! ;)

[tbb113]

I'll trust on this one. I still think it would be a lot easier if she was eating beans and nuts. Let me look at the two Vegetarian Times that I have at home and see if anything pops out at me. Same thing with the Dr. Weil cookbook. She planning on any legumes or lentils?

[tamawrite]

Originally posted by funnybone
Hmm, I can see doing it for a week, but 3 months seems long. I agree that she needs to get protein from something This sort of sounds like a raw food diet, although I know nothing about that, but I guess they will be cooking the veggies at times, I assume. Out of curiousity, what is their reason behind doing this?

I only know part of those answers -- will research further and add more. Here's what I know now:

The foods can be cooked.

On average, Americans get WAY more protein than we actually need. WAY, WAY more. We can live well on a much lower, plant-based protein diet similar to what is eaten in, say, rural China -- lots of veggies and grains, very little meat or beans.

The reason has to do with cleansing the body. Details forthcoming. :)

[tamawrite]

Originally posted by tbb113
I'll trust on this one. I still think it would be a lot easier if she was eating beans and nuts. Let me look at the two Vegetarian Times that I have at home and see if anything pops out at me. Same thing with the Dr. Weil cookbook. She planning on any legumes or lentils?

Nuts! I haven't asked her about that -- thanks! Will check into it.

I agree about beans making it easier! I'd hardly know where to start on a veggie diet without them. Hence this thread, which brings me to...

Thanks in advance for checking your VT and cookbook. :) I'll appreciate anything you can find!

No legumes or lentils at this point. She's checking with the researcher who developed this concept to be sure. Besides, she doesn't like lentils. :rolleyes: I told her I'm coming over to make some lentil and/or tofu dishes to convince her they can be good. :D

[tbb113]

Another suggestion would be Jack Bishop's book Vegetables Every Day . This is strictly veggie recipes as opposed to vegetarain (like Year in a Vegetarian Kitchen . He uses spices, herbs, oil, vinegars, condiments, etc to season the produce. In general, everything I've made from the book is really good.

[funnybone]

I'd be interested if she can last the 3 months, only because of the boredom factor. Overall, I can live without meat, but there are times when I sure need it - even if I just add some chicken to my salad, or even a turkey sandwich. Let us know how she is doing on this.

[Kayaksoup]

Originally posted by tamawrite



No legumes or lentils at this point. She's checking with the researcher who developed this concept to be sure. Besides, she doesn't like lentils. :rolleyes: I told her I'm coming over to make some lentil and/or tofu dishes to convince her they can be good. :D

Tofu would be out too, coming from soybeans, wouldn't it?

It sounds like a difficult concept, especially without beans. If she could do beans, it woudl be so much more interesting.
I know you said she wasn't trying to lose weight, but I should think that one couldn't help but lose weight on this sort of a diet. I did something similar, but allowing beans and I lost a scary amount of weight very fast.

[tholbrook]

Interesting topic.

I do this diet as a "detox" diet for 7-10 days about once every 6 months. I feel fabulous after that time although I can't imagine doing it for 3 months. I never use a recipe - I just eat grains and a small amount of fruit(breakfast) and lots and lots of steamed vegetables (lunch and dinner). Boring doesn't even begin to describe it!

I would never stay on it because (1) I'd die of food boredom, (2) I always do end up losing quite a bit of weight. Any more than 10 days, and there would be nothing left of me. And (3) I worry about what that kind of low-calorie diet (it usually tallied around 1100-1200 calories per day for me) would do to my metabolism and muscle tissue over an extended period of time.

So I would be curious to see how adopting this kind of diet for 3 months affects your mom and husband... hope that you will keep us posted.

[rosie_one]

Egads, that sounds difficult. I can't imagine. My neighbor in Oak Park used to do "cleansing" weeks. She raved about them but frankly, she looked wan and seemed kind of out of it afterwards. Are they going to be taking calcium suplements? I've read that the calcium in veggies is much harder to absorb than in dairy as it is bound with fiber which can prevent absorption. Are they worried about developing lactose intolerance after going without dairy for so long?

Recipes will be simple I suppose, lots of roasted and steamed veggies. How about Melon Soup? Leave out the sherry or replace it with something else.

DOUBLE MELON SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers Soups
Fruits Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 sm Cantaloupe, peeled, seeded &
-- chopped
2 tb Orange juice
1 t Orange rind, grated
2 tb Sweet sherry
1/2 ea Honeydew melon, peeled,
-- seeded & chopped
2 tb Lemon juice
3 tb Mint, chopped
Mint sprigs, to garnish

Puree the cantaloupe with the orange juice, orange rind & the sherry.
Cover & chill for at least 3 hours.

Puree the honeydew melon with the lemon juice & mint. Cover & chill
for at least 3 hours.

Pour equal amounts of each melon mixture into chilled serving bowls
for a pretty half orange, half green effect. Garnish with mint
sprigs & serve chilled.

Pamela Westland, "Fruit"

This diet reminds me of a book I read not too long ago. It had a leek broth fasting weekend incorporated into it. Here's the recipe.

Magical Leek Soup (Broth)

This soup -- a trick used by many French women for decades -- is part of the first step of recasting, according to Mireille Guiliano in "French Women Don't Get Fat." Prepare it for the first weekend and let it be your sole sustenance (plus water) for 48 hours.

2 pounds leeks
Water
Extra-virgin olive oil, to taste
Lemon juice, to taste
Salt and freshly ground black pepper, to taste
Chopped fresh parsley, to taste (optional)
Clean the leeks and rinse well to get rid of sand and soil. Cut off the ends of the dark green parts, leaving all the white parts plus a suggestion of pale green. Reserve the extra greens for soup stock.

Put the leeks in a large pot and cover with water. Bring to a boil, reduce the heat and simmer, uncovered, for 20 to 30 minutes. Pour off the liquid and reserve it. Place the leeks in a bowl.

The broth is to be drunk -- reheated or at room temperature, to taste -- every 2 to 3 hours, 1 cup at a time.

For meals, or whenever hungry, have some of the leeks themselves, 1/2 cup at a time. Drizzle with a few drops of extra-virgin olive oil and lemon juice. Season sparingly with salt and pepper. Sprinkle with chopped parsley, if desired.

[tbb113]

Here are some titles from Dr. Weil. I can type up what sounds good if you want over the weekend.

Asparagus Soup
Roasted Vegetable Soup
Yellow Pepper and Carrot Soup
Zucchini Watercress Soup
Summer Melon Soup
Middle Eastern Chopped Salad
Turkish Spinach Salad
Robust Beet Salad
Tunisian Salad
Orange-Jicama Salad
Oven-Roasted Vegetable Combo
Fragrant Spinach Puree (has nuts)
Green Cabbage and Mushrooms (has cornstarch)
Pasta with Broccoli
Pasta Puttanesca
Pasta with Kale

[tamawrite]

Originally posted by Kayaksoup


Tofu would be out too, coming from soybeans, wouldn't it?

I know you said she wasn't trying to lose weight, but I should think that one couldn't help but lose weight on this sort of a diet. I did something similar, but allowing beans and I lost a scary amount of weight very fast.

Good point about the tofu. Duh. :rolleyes:

Yes, I would imagine they will lose weight -- I just meant that weight loss wasn't their intent. It'll take an awful lot of carrot sticks to get enough calories in a day...

[tamawrite]

Originally posted by funnybone
I'd be interested if she can last the 3 months, only because of the boredom factor.

Me too. I'll be even more impressed if her husband makes it! (He's not as much the "healthy" type.) :D

Oh, and I realized this morning that it's not 3 months -- it's only 9 weeks. (Did I say "ONLY?")

[tamawrite]

Originally posted by tholbrook
Interesting topic.

I do this diet as a "detox" diet for 7-10 days about once every 6 months. I feel fabulous after that time although I can't imagine doing it for 3 months. I never use a recipe - I just eat grains and a small amount of fruit(breakfast) and lots and lots of steamed vegetables (lunch and dinner). Boring doesn't even begin to describe it!

I would never stay on it because (1) I'd die of food boredom, (2) I always do end up losing quite a bit of weight. Any more than 10 days, and there would be nothing left of me. And (3) I worry about what that kind of low-calorie diet (it usually tallied around 1100-1200 calories per day for me) would do to my metabolism and muscle tissue over an extended period of time.

So I would be curious to see how adopting this kind of diet for 3 months affects your mom and husband... hope that you will keep us posted.

Hmm. Interesting. I'm glad to hear you find this kind of thing makes you feel well. I, too, wonder how the longer period of time (9 weeks, I've discovered, not 3 months as I originally posted) affects them. Let's hope they don't disappear! Will keep you updated...

[tamawrite]

Thanks for the recipes, rosie_one! The melon soup will be a hit with my "near-parent" (Mom's DH.) He's big on cold soups. Maybe I'll even challenge myself to cook them a meal...this could be our first course...hmm.

:)

[Misconduct]

Every year after Christmas I do Dr. Haas Detox Diet. His latest book, "The New Detox Diet" also has recipes for fruit and veggie meals, as well as a description and explanation of detox. Your mom's diet seems very close to his, could you ask her the exact name of the plan?

[jtoepfert100]

Originally posted by tholbrook
Interesting topic.

I do this diet as a "detox" diet for 7-10 days about once every 6 months. I feel fabulous after that time although I can't imagine doing it for 3 months.

Question regarding this type of "detox". I've often contemplated something similar but I'm curious if during you have the energy to exercise? The only similar thing I did once lasted for three days and I could hardly move, let alone run or lift weights. I keep hearing how much better you feel afterwards (and I wonder if it might break some bad eating habits I have), but I wouldn't want to cut out exercise during.

tamawhite - I wish I could contribute some recipes but I don't I have anything. I'm curious, though, and will do a search this weekend to see what I can come up with.

[EsteemSamurai]

Tamawhite,

I know you mentioned that DM and her hubby are allowing themselves one serving of grains? I'd suggest you recommend they search out recipes using high-quality, higher-protein grains, such as quinoa, amanath (sic), or spelt. The protein in quinoa is a complete protein (it has all 8 essential amino acids), even without beans, and is also high in calcium and iron. Amaranth is similar, though I don't know if its a complete protein on its own. Spelt is a complete protein too.

Having said all that, then, here are a couple recipes that might work. I haven't tried them, but they are on my 'high potential' list:

Portobellas Stuffed w/ Lemon Scented Quinoa and Arugula
Submitted by Isa

prep time: 30 minutes | cooking time: 20 minutes | makes 4

Serve on a bed of arugula to make a perfect appetizer for an Italian meal. Try to find mushrooms who's caps curve to form a cup, and I find that ones that are on the smaller side work best.

Equipment:


Ingredients
4 portobella mushrooms, caps washed and stems removed, trimmed and thinly sliced
1/2 cup dry quinoa, washed
1 cup water
2 tsp olive oil, plus extra for brushing the mushrooms with
1 medium yellow onion, chopped small
3 cloves garlic, minced
1 tablespoon fresh thyme (or 1 tsp dried)
1/2 tsp dried margoram
1/2 teaspoon salt
fresh black pepper, to taste
1 cup vegetable broth or water
1/4 cup chopped parley
1/2 cup nutritional yeast flakes
1 scant teaspoon lemon zest (a couple of brushes with a grater should do)
Juice of 1/2 a lemon
1 1/2 cups arugula, chopped into bite size pieces
Fresh parsley for garnish


Directions
Preheat oven to 425

Cook quinoa with 1 cup of water in a small pot, bring to a boil then cover and simmer over low heat until soft, about 15 minutes.

Meanwhile, Heat olive oil in medium sauce pan low-medium heat, add onions and sliced mushroom stems, saute onions until translucent (3-5 minutes).

Add garlic, salt, black pepper, thyme and marjoram, saute until the garlic if fragrant (about 2 minutes).

Add vegetable broth, turn heat up to medium, let simmer 5 minutes.

Add nutritional yeast and parsley, stir until all nutritional yeast is absorbed, add lemon juice and lemon zest.

Turn the heat off and set aside.

Brush or spray with olive oil and sprinkle with salt. Line them gills up, in a baking pan, and place in oven for 5 minutes.

Meanwhile, pour 1 cup of the nutritional yeast sauce into the quinoa and combine well. Add the arugula and mix until the arugula is well distibuted. Remoce mushrooms from the oven and fill them equally with the mixture. Put them back in the oven for 30 minutes.

Remove from oven, reheat the remaining sauce. Chop some parsley for garnish. Place each mushroom on a bed of a arugula and drizzle sauce over each mushroom. Garnish with Parsly and serve.
--------------------------------
Amaranth with Spinach Tomato Mushroom Sauce
1 cup amaranth seed
2-12 cups water
1 Tablespoon olive oil
1 bunch spinach (or young amaranth leaves if available)
2 ripe tomatoes, skinned and coarsely chopped
1/2 pound mushrooms, sliced
1-1/2 teaspoons basil
1-1/2 teaspoons oregano
1 clove of garlic minced
1 Tablespoon onion, minced
Sea salt and pepper to taste (or use a salt substitute)

Add amaranth to boiling water, bring back to boil, reduce heat, cover and simmer for 18-20 minutes.

While amaranth is cooking, stem and wash spinach, then simmer until tender. Dip tomatoes into boiling water to loosen skin, then peel and chop. Heat oil in a skillet over medium heat and add garlic an onion. Sauté approximately 2 minutes. Add tomato, mushrooms, basil, oregano, salt, pepper and 1 Tablespoon of water. Drain and chop spinach and add to tomato mixture. Cook an addition 10 – 15 minutes, stirring occasionally. Lightly mash tomato as it is cooking.

Stir the sauce into the amaranth or spoon it on top.
----------------------------------------------------
Roasted Root Vegetables
from A Taste of Vitality, by Mark Foy; a shareware cookbook, available at Vitalia

1 large onion, thinly sliced
2 large potatoes, cut into 2" pieces
3 1/2 lbs sweet potatoes, cut into 2" pieces (about 4 large sweet potatoes)
2 large carrots, cut into 1" pieces
5 garlic cloves, crushed
1 1/2 t olive oil
2 T dried dill weed
1 t sea salt
Toss cut vegetables, garlic, oil, dill, and salt in a bowl. Transfer to baking sheet (it should not need to be oiled since the vegetables are oiled) and roast in a 450° oven (no need to preheat oven) for about 50 min., or until the vegetables are not hard, and have browned. During the last 30 min. of roasting, toss vegetables every 10 min. to ensure they do not burn on any one side.

Variations: Use different types of herbs or spices in place of dill weed (such as rosemary, basil, or garam masala for an Indian flavor).
----------------------------------------------
Baked Eggplant
Vegan
Preparation: 60 minutes
Serves 4-6

1 medium eggplant, washed.
Large pot of boiling water.
1 1/2 tablespoon salt
1/4 cup salad oil or olive oil
1 onion chopped
1 medium green pepper cut in 1/4-inch cubes
1 tomato skinned and chopped
1/2 teaspoon dried basil or I teaspoon fresh chopped
1/2 teaspoon dried oregano or 1 teaspoon fresh chopped
1/8 teaspoon pepper
1/2 Cup whole wheat spelt bread crumbs
2 tablespoons oil

Wash eggplant and cover with boiling water.
Add 1 T of the salt and boil 20 minutes. Turn it several times to cook evenly, since it will float on the top of the water.
Drain and rinse in cold water.
Peel the eggplant and cut in 1/4-inch cubes.
Preheat oven to 350F.
Heat the oil in a skillet and lightly saute the onion.
Stir in the eggplant, green pepper, tomato, basil, oregano, remaining salt and pepper.
Place eggplant mixture in a greased medium casserole.
Mix crumbs and oil.
Cover the egglpnat mixture with oiled crumbs.
Bake in a 350 degree oven about 30 minutes, or until well-browned.

Just some thoughts. Good luck!

~S

[tbb113]

Here are some titles from Vegetarian Times - January 2005 that I think fit the diet. If you want the details, let me know

Clementine Salsa (this was very good with chips)
Braised Celery Root and Red Bliss Smash
Edamame Succotash - this was good too
Broccoli with Orange Sauce

[tamawrite]

Originally posted by tbb113
Here are some titles from Dr. Weil. I can type up what sounds good if you want over the weekend.

Asparagus Soup
Roasted Vegetable Soup
Yellow Pepper and Carrot Soup
Zucchini Watercress Soup
Summer Melon Soup
Middle Eastern Chopped Salad
Turkish Spinach Salad
Robust Beet Salad
Tunisian Salad
Orange-Jicama Salad
Oven-Roasted Vegetable Combo
Fragrant Spinach Puree (has nuts)
Green Cabbage and Mushrooms (has cornstarch)
Pasta with Broccoli
Pasta Puttanesca
Pasta with Kale

WOW! You're a sweetheart to have taken the time to comb your cookbook and VT! Thanks sooo much. Here are the ones I think they'd like best and would actually make (neither is a dedicated cook:)

Roasted Vegetable Soup
Asparagus Soup
Middle Eastern Chopped Salad
and
Oven-Roasted Vegetable Combo

I also think they'd like the Orange-Jicama Salad, but I already have that one so I'll pass it on to her. :)

[sneezles]

Originally posted by tamawrite
No sugar, meat, dairy, eggs, preservatives, etc. (This eliminates canned tomatoes, etc.)

Actually no-salt added tomatoes don't have any preservatives...

I posted these 2 stock recipes on another thread and they are excellent! The roasted onion one got me through the one day I had to do clear liquids. The onion is great for recipes that call for beef stock. I used the terra-cotta one in a lot of soups calling for chicken stock or veggie stock. There was a recipe posted by Linda in Mo that had sweet potatoes and lime that I used it in...wonderful!




* Exported from MasterCook *

Roasted Three-Onion Stock

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1 tablespoon olive oil
2 medium onion -- chopped into large pieces
1 large leek -- cut into 1/2-inch pieces and washed
4 shallots -- peeled and sliced in half
1 head garlic -- unpeeled, top sliced off
2 carrots -- peeled and cut into 1/2-inch slices
1 large tomato -- cut into large chunks
2 1/2 quarts water
3 sprigs fresh rosemary
3 bay leaves
3 sprigs fresh thyme
1 tablespoon black peppercorns
1/4 cup soy sauce, low sodium (I didn't use)

Preheat the oven to 400ºF. In a roasting pan combine the olive oil with the onions, leeks, shallots, garlic, carrots, and tomato; toss well to coat with the oil. Spread out to a single layer and roast in the center of the oven for about 1 hour, turing every 15 minutes, until well browned.

Transfer the roasted veggies to a large sauce pot and cover with cold water. Bring water to a boil, lower to a simmer, and cook slowly, uncovered, for 30 minutes. Add the rosemary, bay leaves, thyme and peppercorns; simmer for an additional 20 minutes. Season with soy sauce.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 39 Calories; 2g Fat (32.8% calories from fat); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 249mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 1/2 Fat.

Notes: The Roasted Three-Onion Stock is very tasty and better than some of the roasted veggie stock I've made in the past. I did add some fresh basil and tripled the leeks but only because mine were on the small side. I haven't added the soy sauce since I thought I'd wait for each serving and probably won't use very much.


Nutr. Assoc. : 0 0 2130706543 0 0 0 0 0 2130706543 0 0 0 0 0


* Exported from MasterCook *

Terra-Cotta Stock

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons olive oil
1 large red onion -- chopped
2 large yellow bell peppers -- seeded, deveined then roasted and peeled
3 small poblano peppers -- seeded, deveined, roasted and peeled
6 cloves garlic -- peeled and smashed
4 chipotle peppers -- reconstituted in boiling water for 15 minutes
1 tablespoon cumin
1 tablespoon paprika
1 tablespoon oregano -- Mexican preferred
14 ounces chopped tomatoes -- no-salt canned variety
1 gallon water
8 sprigs cilantro

Heat the oil over medium high heat in a large sauce pot; sauté the onion, bell pepper, poblano, garlic, chipotles, cumin, paprika and oregano for 2 minutes. Add the tomatoes and water. Bring to a boil, reduce heat and simmer, uncovered, for about 45 minutes. Add the cilantro and continue to simmer for another 15 minutes. Strain the broth and season with salt.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 34 Calories; 1g Fat (21.4% calories from fat); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 7mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fat.

[i]Notes: aA wonderful stock with peppers and chiles and garlic and cilantro...think tortilla soup without using chicken. It is a beautiful terra-cotta color with a hint of heat from the chiles but not too much. I did roast the poblanos (I used more than listed in the cookbook) and used an orange bell pepper instead of red (roasted it as well). I also let the chipotles sit in some water that had been boiled for about 15 minutes. I sautéed everything about 20 minutes and added the cilantro as soon as everything went in the stock pot.



Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 2130706543 0

[tamawrite]

Originally posted by tbb113
Here are some titles from Vegetarian Times - January 2005 that I think fit the diet. If you want the details, let me know

Clementine Salsa (this was very good with chips)
Braised Celery Root and Red Bliss Smash
Edamame Succotash - this was good too
Broccoli with Orange Sauce

Ooh, Broccoli with Orange Sauce sounds good. Do you think I could get it off their website to save you the typing?

Thanks again, so much!

[emily]

If it's available in your area and if they don't already belong, then I highly recommend they join a CSA especially with summer approaching. I find the veggies I get force me to eat tons of them and be creative with them. For lunch I just had a mixed greens salad tossed with balsamic and salt and pepper, topped with shredded raw beets and carrot and mushroom caps that I filled with a roasted eggplant garbonzo bean schmoo (sort of a combo hummous baba ganoush (sp??)) which of course they could leave the beans out of.

I've got a couple of friends who are raw foodists. I know your parents are planning on cooking, but I just wanted to jump in with the people who I know who are raw foodists are really healthy and have tons of energy, though they do tend to eat all the time. Oh, which reminds me, seaweed! Super healthy and tasty :)

Emily

[tamawrite]

Originally posted by EsteemSamurai

I know you mentioned that DM and her hubby are allowing themselves one serving of grains? I'd suggest you recommend they search out recipes using high-quality, higher-protein grains, such as quinoa, amanath (sic), or spelt. The protein in quinoa is a complete protein (it has all 8 essential amino acids), even without beans, and is also high in calcium and iron. Amaranth is similar, though I don't know if its a complete protein on its own. Spelt is a complete protein too.

~S

Hey, thanks. I wasn't aware that quinoa, spelt, etc are good sources of protein. I will definately pass that on to them! And I've already emailed your recipes. Thanks!

[tbb113]

Tamara:
I'll try and type the recipes tomorrow....

Tyra

[tamawrite]

Originally posted by tbb113
Tamara:
I'll try and type the recipes tomorrow....

Tyra

Excellent -- thanks so much. And if you don't find the time, no worries! She'll be at this for 9 weeks, after all...:D

[tholbrook]

Originally posted by jtoepfert100
Question regarding this type of "detox". I've often contemplated something similar but I'm curious if during you have the energy to exercise? The only similar thing I did once lasted for three days and I could hardly move, let alone run or lift weights. I keep hearing how much better you feel afterwards (and I wonder if it might break some bad eating habits I have), but I wouldn't want to cut out exercise during.Jen, I did keep up most of my exercise program through my detox diets, but modified it to fit with my diet. I felt like I had enough energy where I could have done my regular weight/cardio routine, BUT I took a week off from weights (which I do about every 3 months or so anyway) and substituted walking for running and other intense cardio. It wasn't because I was lacking the energy - I just knew I didn't have the calories to spare for my usual intense workouts. The other thing that I continued through the detox diet was my yoga practice. And detoxing did help me kick my sweet tooth, even if only for awhile (my downfall is that I tend to crave baking more than the sweets themselves, but then end up eating what I bake! :D)
Originally posted by Misconduct
Every year after Christmas I do Dr. Haas Detox Diet. His latest book, "The New Detox Diet" also has recipes for fruit and veggie meals, as well as a description and explanation of detox. Your mom's diet seems very close to his, could you ask her the exact name of the plan?This is the detox diet that I do as well, although I loaned my book to someone so I don't know if that is the same title as mine ... I think I must have an older book, as I don't recall any recipes in mine.

[tbb113]

Originally posted by tamawrite


Roasted Vegetable Soup
Asparagus Soup
Middle Eastern Chopped Salad
and
Oven-Roasted Vegetable Combo



Roasted Vegetable Soup
3 large carrots, peeled and coarsely chooped
3 stalks celery, trimmed and roughly cut
1 large onion, roughly cut
1 tbsp extra virgin olive oil
8 cloves garlic, roughly chopped
4 cups water
1/4 cup dried mushroom pieces, (Italian porcini if possible)
1/4 tsp dried thyme
salt and black or red pepper to taste

1. Pre heat oven to 500. Place the carrots, celery, and onion in a small 8x8 inch nonstick pan or dish with the olive oil. Toss to coat the vegetables. Bake for 10 minutes.
2. Remove pan from the oven. add the garlic, and toss again. Bake for another 10-15 minutes until the vegetables are browned.
3. Remove pan from oven, add 1 cup of water and stir to llosen any vegetables tha may be stuck. Pour this ino a pot with the remaining ingredients. Bring to a boil, reduce heat, cover and simmer 30 minutes.
4. Season to taster with salt and pepper and serve or use as the base fro other soups, stews, or pasta dishes

Servings 4
Calories 239, fat 5 g, saturated fat 1g, protein 8 g, carbs 42g, cholestrol 3mg, fiber 5g
Nutritional benefits: Monosauturated fat; micronutrents, including caroteniods in carrots

Asparagus Soup
3 1/2 pounds fresh asparagus
3 large yellow onions, chopped
2 tbsp extra-virgin olive oil
10 cups Vegetable Stock
salt and black pepper to taste

1. Cut off and discard the tough ends of the asparagus. Cut off the top 3 inches of the stalks and set aside. Cut the bottoms of the stalks into 1-inch pieces
2. Saute the onion in olive oil until they are soft and golden
3. In a large pot, heat the stock, and add the cooked onions and the 1-inch pieces of asparagus stalks. Simmer, covered, until the asparagus is soft.
4. Puree the soup in a food processor. Return it to the pot, season to taste with salt and pepper, and add the asparagus tops. cook until the asparagus tops are just tender, about 5 minutes. Soup can be served hot or chilled

Servings: 8
Calories: 275, fat 8.5g, saturated fat 2g, protein 10g, carbs, 41.5g, cholesterol 3mg, fiber 4.5g
Nutritional benefits: Micronutrients, monosaturated fat

[tbb113]

Middle Eastern Chopped Salad
1 cucumber, peeled, seeded, and diced
2 fresh tomatoes, seeded and diced
2 scallions, trimmed and chopped
1 sweet yellow pepper, seeded and chopped
3 tbsp black olives (Kalamata or oil-cured, if possible)
2 tbsp fresh parsley, chopped
3 tbsp fresh lemon juice
2 tbsp extra-virgin olive oil
salt and black pepper to taste
1/4 cup feta cheese, crumbled (optional)

1. Combine all ingredients
2. Season to taste with salt and black pepper, and serve

Servings: 4
Calories: 116, fat 6g, saturated fat 1.5g, protein 4g, carb 15g, cholesterol 8mg, fiber 4 g,
Nutritional benefits: Monounsaturated fat, micronutrients


Oven-Roasted Vegetable Como
4-5 cups eggplant, cut in 1/2 inch dice
2 cups yams, peeled and cut in 1/2 inch dice
2 tbsp extra-virgin olive oil
salt to taste

1. Preheat oven to 450
2. Toss the vegetables in the olive oil and salt. Spread the vegetables in a single layer on a baking sheet.
3. Bake for 15 minutes, remove from oven, and flip as many pieces as you can with a spatula (you don't have to flip every single piece.)
4. Bake for another 8 minutes

Servings:4
Calories 175, fat 7g, saturated fat 1 g, protein 2 g, carb 27g, cholesterol 0mg, fiber 6g
Nutritional benefits: Micronutrients; monounsaturated fat

[tbb113]

Broccoli with Orange Sauce
Serves 4

8 cups broccoli florets (about 2 large heads)
1 tbs soy maragarine or unsalted butter
2 tsp minced fresh garlic
1 tsp minced fresh ginger
1/2 cup fresh orange juice
1/4 tsp salt
1/9 tsp freshly ground black pepper

1. Steam broccoli, covered,6 minutes, or until-tender-crisp
2. Meanwhile, melt margarine in small skillet over medium heat. Add garlic and ginger, and cook, stirring often, 1 minute. Add orange juice, salt and pepper and bring to a boil. Reduce heat to low, and cook, uncovered 2 minutes.
3. Pour orange sauce over broccoli, and toss well. serve hot

Per serving: 80 cal, 5g protein, 3.5g total fat (0.5 sat) 11g carbs, 0mg chol, 220mg sod, 4g fiber, 3g sugar

[LonghornGal]

I don't have a recipe, but tonight I had an awesome VEGAN Tres Leches Cake from the local Vegetarian shop. I'm in search of a recipe, if I find one and it fits, I'll share!

I could definitely go vegan if it meatn eating cake like that all the time! :D

[tamawrite]

[QUOTE]Originally posted by sneezles
[B]

Actually no-salt added tomatoes don't have any preservatives...



Really? I didn't know that -- thanks! And I've added the Onion Stock recipe to my personal to-try list. :)

[tamawrite]

Originally posted by tbb113


Roasted Vegetable Soup...


Thanks SO much! (And my apologies for the delayed thanks -- I sent these over to my mom right away, but forgot to reply to you. :( ) I'll check in with her to see if she's tried any of these yet. :)