Zucchini Noodles with an Avocado Sauce

Zucchini Noodles with an Avocado Sauce

Recipe serves about two.
-5 large washed zucchinis (I used six medium-sized ones)
-1 tbsp. coconut oil
For the Sauce:
-1 large avocado (remove pit)
-2 fresh basil leaves (I didn’t have fresh basil leaves so I substituted with 1.5 tbsp of crushed dry basil leaves. Still worked well).
-3 cloves crushed garlic
-1 tsp. sea salt
-1/2 tsp. ground pepper
-1/2 squeezed lemon, or 2 tbsp. lemon juice (I added an extra teaspoon)
-2 tbsp. extra virgin olive oil (I added one extra teaspoon)


Optional: I also added 12 spinach leaves to the sauce mixture to give it more of a base. I would recommend it, it turned out great!

Note: The extra olive oil and lemon juice was to make it a little less thick and pasty, but it’s not really necessary after you sauté it, as that of course loosens it up. It was still awesome though with the extra amounts.


  1. Julienne your zucchinis (slice lengthwise — I used a mandolin slicer with a julienne blade) and place in a colander. Add dash of sea salt and toss until coated.
  2. Let sit in the sink for approximately 20 minutes (I needed something to do while waiting, so I actually manually helped this process by patting them down with paper towels).
  3. Add the sauce ingredients into a food processor and blend until completely smooth.
  4. Place a sauté pan over medium-high heat and add the 1 tbsp of coconut oil.
  5. Add the zucchini to pan and cook for approximately 2 minutes.
  6. Add the avocado sauce and toss until the noodles are thoroughly coated in sauce.
  7. Cook for another 4 to 5 minutes.
  8. Serve and enjoy!
Carrot and Coriander Soup, serves 4-6

Carrot and Coriander Soup, serves 4-6



2 Tablespoons extra virgin olive oil
1 onion chopped
2 cloves garlic, crushed
1 teaspoon ground thyme
2 teaspoons ground coriander
6 very large or about 8 medium carrots, peeled and chopped, about 3 cups
1/4 cup fresh parsley, chopped
Salt and pepper to taste
4 cups organic vegetable stock
Bunch of fresh cilantro, chopped



Heat the oil in a large pot, then add the onions, garlic, thyme and coriander and sauté till soft.
Add the carrots, parsley, salt and pepper and sauté for 2-3 minutes.
Pour in the vegetable stock, bring to the boil, cover and simmer for about 45 minutes until the carrots are tender.
Remove from heat and cool, then puree till smooth.
If the consistency is too thick, add more vegetable stock and puree.
Adjust seasonings to taste, heat through and sprinkle with cilantro before serving.


Source: http://www.bewellbydrfranklipman.com/lifestyle/cleanse/recipes.html#carrot-coriander-soup

Okra Curry with Coconut-Yogurt Sauce

Okra Curry with Coconut-Yogurt Sauce


1 cup okra, sliced
1 cup greek yogurt
1/2 cup coconut milk
2 curry leaves (optional)
1/2 tsp black pepper, ground
1/4 tsp hing
1 tsp brown mustard seed
2 tbsp ghee
Salt to taste


Heat ghee in skillet. Add hing and mustard seeds. When seeds sizzle, add okra and curry leaves. Saute okra slices, stirring, until slightly brown and crisp.

Remove heat and cool. In a separate bowl, combine yogurt, coconut milk, salt, and pepper.

Combine okra with the yogurt sauce. Serves one.

Source: The Way of Ayurvedic Herbs by Karta Purkh Singh Khalsa & Michael Tierra

Mango Quinoa Salad

Mango Quinoa Salad


Total Time: 


2 cups quinoa
1 ripe mango diced
1 can of black beans
1 teaspoon minced fresh ginger
1 fresh squeezed lime
2 tablespoons rice vinegar
2 teaspoons toasted sesame oil
2 tsp – 1 tbsp cumin (depending on your tastes)
1/2 cup chopped cilantro
Sea salt (to taste)





  1. Open the black beans and cook in a pot until thoroughly heated. Pour into a colander but DO NOT RINSE-the leftover sauce adds nice flavor. Set aside.
  2. Toast quinoa in a small dry saucepan over medium heat, stirring often, until it crackles and becomes aromatic, 4 to 6 minutes. Transfer to a fine sieve and rinse thoroughly. Return the quinoa to the pot and add water. Bring to a simmer; reduce heat to maintain a simmer. Cover and cook until the quinoa is tender and the liquid has been absorbed, 15 to 20 minutes.
  3. Pour it into a strainer (not a colander) and do not rinse! Hot food absorbs flavors faster. Once most of the water is gone, put in a bowl.
  4. Meanwhile, whisk cilantro, vinegar, oil, ginger, salt and cumin in a medium bowl. Add mango, bell pepper, and beans; toss to coat.
  5. Now’s the time to throw in the salt (about 1 tsp to start) and the 2 tsp of cumin. Toss. TASTE. If you want it smokier, add more cumin.
  6. Add the lime juice 1 tsp at a time. The quinoa shouldn’t be extra limey. Just enough to taste bright and fresh.
  7. Taste and adjust to your palate.
Kale Chips

Kale Chips


Kale Chips


  1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
  2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
  3. Bake until the edges brown but are not burnt, 10 to 15 minutes.
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