Apricot Glazed Chicken

  • 2 lbs organic chicken breast
  • 1/4 cup apricot jam (NO sugar added kind only fruit- organic if you can)
  • 1 clove garlic minced
  • 1/4th cup balsamic vinegar
  • 1/4 cup olive oil
  • 1 teaspoon italian blend seasoning
  • sea salt to taste
  • 1/4 cup organic chicken broth

pre-heat oven to 350

place all ingredients in a casserole dish except chicken
mix marinade together until blended. wash and towel dry chicken season with sea salt then put in marinade. glaze chicken generously in marinade. place in oven for an hour turning half way – if you want to add some grass-fed butter that is fine.

Beet Salad

  • 6 medium to large beets
  • 1 medium red onion (sliced into crescents)
  • ¼ bunch of fresh dill chopped
  • ¼ bunch of fresh parsley chopped
  • Celtic sea salt (to taste)
  • Black pepper (to taste)
  • ¼ cup Organic Red wine vinegar
  • ¼ cup Organic olive oil

Cook beets (with skin on) in boiling water until done (about 40 minutes – 1 hour) check for doneness with a knife when the knife goes in effortlessly they are done. Drain beets and let cool, rub skins off under running cold water with rubber gloves they will come off very easily– place onions, parsley and dill in large mixing bowl. Cut beets into half moons add to bowl, pour in vinegar, salt, pepper, then oil. Mix well

Serve with roasted organic walnuts (4 halves per serving)

You can add raw milk sheep cheese –Monchego s a good one or raw goat cheese – use ½ – 1 ounce of cheese per serving, may serve over greens or on its own.

ENJOY!!!

Cucumber Dill Salad

  • 1 lg. or 2 sm. cucumbers
  • 1/3 c. olive oil
  • 3 tbsp. vinegar
  • fresh dill to taste
  • 1/4 tsp. agave nectar
  • salt/ pepper to taste
  • 1 pint grape tomatoes halved tomatoes
  • Boston or leaf lettuce

Peel and slice cucumbers into a small container. Combine the next 6 ingredients in a small jar; cover tightly and shake. Pour over cucumbers, cover and chill overnight.

Just before serving, arrange lettuce on salad plates; place cucumber slices over lettuce. Slice the tomatoes and place over the cucumbers. Spoon the dill mixture over all.

Sesame Daikon Radish Salad

  • 1 daikon radish (about 10 inches long)
  • 1 teaspoon tamari
  • 2 teaspoons toasted sesame oil.

Grate daikon, place in bowl add tamari and toasted sesame oil, stir until well mixed.
Enjoy!

Check out this link to read more about the health benefits of this powerful food. Because of its astringent nature , only eat daikon daily on this cleanse – otherwise have it in moderation as it can be too intense for the intestinal tract.

O’le salad

  • 15 oz can of chick peas rinsed (Eden organics)
  • 15 oz. can of black beans rinsed (Eden organics)
  • 2 tomatoes diced (heirloom / organic)
  • 1 red or yellow bell pepper, diced (organic/ local)
  • 1/2 cup scallions, sliced
  • 1/2 cup celery, chopped
  • 1/4 cup fresh cilantro
  • 1/8 cup fresh parsley
  • 2 garlic cloves minced
  • 1/4 teaspoon cumin
  • Celtic sea salt to taste
  • Black pepper to taste
  • 1 tablespoon walnut oil
  • Juice of 1 lime
  • 2 cups mixed salad greens

Toss all ingredients in bowl except salad greens – mix well and spoon over greens

Poached Pears

Makes 2 servings

  • 4 Bosc pears
  • 2 cups apple juice
  • 1 tablespoon maple syrup
  • Dash, clove and cinnamon

Pre-heat oven to 375, cut the bottoms off pears so they are stable in a glass casserole dish, pour in juice and syrup, sprinkle with spices.  Bake until fork tender basting every 15 minutes or so, cooking time about 1 hour. Plate and spoon sauce over pears.

 

Peach Sorbet

Makes 2 servings

  • 1 bag organic frozen peaches
  • 1 Tablespoon raw honey

Thaw blueberries for five minutes place berries and honey in food processor and pulse until blended. Serve with sprig of fresh mint. Honey will not blend through you will notice a ‘ripple’

Peach Compote

Makes 2 servings

  • 1 bag organic frozen peaches
  • ½ cup apple juice
  • Juice of half a lemon

Pre-heat oven to 375°, place all ingredients in a glass casserole dish and bake for about 30 minutes.

Chocolate Covered Strawberries

Makes 2 servings

  • 1cup fresh strawberries
  • 1 tsp org. cocoa powder

Sprinkle powder on top and enjoy

Cherry Compote

Makes 2 servings

  • 1 bag organic frozen cherries
  • ½ cup apple juice
  • Juice of half a lemon

Pre-heat oven to 375°, place all ingredients in a glass casserole dish and bake for about 30 minutes.