The Beauty Detox Solution (43 page)

1 large onion, finely minced

3 cups spinach, finely chopped

2 stalks of celery, finely minced

2 small carrots, peeled and minced

2 tsp. Celtic or Himalayan sea salt

1 Tbs. cumin

½ tsp. black pepper

1 cup amaranth flour

DIRECTIONS:

Pre-prep:
Be sure to soak the millet in water overnight and rinse thoroughly before using.

 

In a saucepan over high heat, bring the water to a boil. Reduce the heat, then add the millet and simmer until the millet has cooked to a softer texture, around 15 to 20 minutes. Pour the millet through a strainer and set it to the side to cool down.

Sauté the garlic in enough coconut oil until gently cooked, then add the onions, and stir until the onions become translucent. Add the spinach, celery and carrots and cook gently for a few minutes. Then add the sea salt and other seasonings and stir in. Add the cooked millet and stir well. Adjust the seasonings to your taste. Turn off the heat and add the amaranth flour to the mixture. Stir well until everything starts to bind together and the mixture cools.

Form the cooled mixture into patties with your hands, about 3 to 4 inches in diameter. Place them on a large plate.

Heat a large pan to a fairly high temperature (to prevent sticking), and coat with about 1 tablespoon of coconut oil or grapeseed oil. Sauté each pattie on both sides until firm and browned.

Enjoy! You can put them right on a salad, or if you want them to be more like traditional burgers, cut the patties into thirds and pile them on romaine leaves or wrap in collard greens (see instructions
for making a collard green wrap
. Top with clover sprouts, and add some mustard and organic ketchup. Voila! You have a true veggie burger in a veggie “bun”!

GREEK-INSPIRED MILLET SALAD

YIELD:
about 6 servings

BASE INGREDIENTS

6 cups water

2 cups dry millet

1/3 cup pitted and chopped Kalamata olives

1/3 cup drained capers

1/4 cup minced scallions

DRESSING INGREDIENTS

2 Tbs. fresh lemon juice

1 Tbs. Dijon mustard

1½ tsp. Celtic sea salt

2 Tbs. raw apple cider vinegar

1 Tbs. minced shallot

2 tsp. dried oregano

1/4 cup olive oil

DIRECTIONS:

Pre-prep:
Be sure to soak the millet overnight in water and rinse well before using.

 

In a saucepan over high heat, bring the water to a boil. Reduce the heat, then add the millet and simmer until the millet has cooked to a softer texture, around 15 to 20 minutes. Pour the millet through a strainer and set it to the side to cool down.

Blend all the dressing ingredients together until smooth in a blender, or simply add them to a small bowl and whisk well with a fork. Add the millet to a large mixing bowl, then pour the dressing on top, and add the olives, capers and scallions. Mix well and enjoy your delicious meal, which will evoke memories or images of the beautiful Mediterranean part of the world!

QUINOA, AVOCADO AND CORN SALAD

YIELD:
about 6 servings

 

This salad is really great—especially for a summer picnic. My favorite green salad to eat it on top of is spinach.

BASE INGREDIENTS

3 cups water

1½ cups dry quinoa

Raw kernels of 2 ears of organic corn (preferably white, if available), shaved right from the cob

2 avocados, sliced and cut into 1-inch pieces

3 Tbs. finely chopped red onion

DRESSING INGREDIENTS

1 Tbs. fresh lemon juice

1 Tbs. olive oil

2 Tbs. Bragg Liquid Aminos or low-sodium tamari

1 Tbs. brown rice vinegar

DIRECTIONS:

Pre-prep:
Be sure to soak the quinoa overnight in water and rinse well before using.

 

In a saucepan bring the water to a boil. Reduce the heat, add the quinoa and simmer until the water is absorbed and the grains become translucent and soft (about 10 to 15 minutes). Pour the quinoa through a strainer and set it to the side in a bowl.

Blend all the dressing ingredients together in a blender until smooth, or simply add them to a small bowl and whisk well with a fork.

Add the kernels of corn to the quinoa, along with the avocado and chopped onion. Mix well. Pour the dressing on top of the mixture and mix well again. Enjoy this yummy dish with relish!

BEAUTY NUT DISHES

BRUCE'S PINE NUT PARMESAN

YIELD:
about 2-3 ounces

 

I named this delicious dairy-free cheese after my dad, because I don't think he met a cheese he didn't like, and I am always trying to come up with alternatives! I love my dad so much, and he is a very sweet and wonderful man. I want him to be as healthy as possible. Sometimes I even use this cheese as a salad dressing. I also like to put it in those squeezy bottles with a spout that ketchup and mayonnaise are typically served out of, and to squeeze it as a dressing on collard green wraps loaded with lots of sprouts and other veggies. Yummy!

INGREDIENTS

1 cup pine nuts, soaked two hours and rinsed well

½ cup cold filtered water

½ tsp. Celtic or Himalayan sea salt

1 Tbs. chopped onion

3 Tbs. fresh lemon juice

1 tsp. coconut oil

4 drops liquid stevia

1 very small garlic clove

1 Tbs. nutritional yeast

DIRECTIONS:

Blend all the ingredients in a food processor or blender until smooth and store in refrigerator.

BEAUTY NUT PÂTÉ

YIELD:
about 1½ cups

 

This is a very special and delicious nut pâté. It is packed with beauty minerals, amino acids and phytonutrients. You will love the taste!

INGREDIENTS

½ cup almonds

½ cup pumpkin seeds

½ cup sunflower seeds

2 Tbs. fresh lemon juice

1½ Tbs. Bragg Liquid Aminos or nama shoyu (raw, unpasteurized soy sauce)

1 small organic zucchini, chopped (about 3/4 cup)

1-inch piece of gingerroot, peeled and grated

1 very small garlic clove or

½ medium clove, finely chopped

1 heaping Tbs. chopped white onion

1/8 tsp. cayenne pepper

1 heaping Tbs. nutritional yeast

½ tsp. turmeric

DIRECTIONS:

Pre-prep:
Soak the almonds, pumpkin seeds and sunflower seeds overnight and rinse well before using.

 

Put the lemon juice and Bragg Liquid Aminos or nama shoyu in the blender (or food processor) first. Then add the zucchini, ginger, garlic and onion. Lastly add the cayenne pepper, nutritional yeast and turmeric and blend very well, until smooth.

Add the seeds and nuts once the liquid mixture is smooth, and blend again. You may have to keep pushing the mixture down the sides of the blender to keep it moving, or if you have a Vitamix, be sure to use the mixing pole. If your blender is very weak, you may have to chop the nuts up before adding them to the liquid mixture to ensure that it blends well.

Enjoy by scooping on top of a green salad, but be sure to eat a good majority of the salad first. Or wrap in collard greens with sprouts per the instructions under Bruce's Pine Nut Parmesan.

MACADAMIA NUT AND SUNDRIED TOMATO MASH

YIELD:
about 1 cup

 

Okay, I'll admit it. This is my favorite nut pâté in the world! I am pretty obsessed with it, so when I make it, I polish it off pretty fast. I made this recipe once on an
E!
segment, and afterward the producers, who hadn't had lunch yet, gobbled it right up. It is particularly fabulous on a bed of baby spinach leaves!

INGREDIENTS

1 cup raw, unsalted macadamia nuts, soaked two hours and rinsed well

2 Tbs. fresh lemon juice

½ cup sundried tomatoes, chopped

1/4 tsp. Celtic or Himalayan sea salt

2 Tbs. finely chopped parsley (any variety)

Black pepper to taste

DIRECTIONS:

Place the macadamia nuts in the food processor with the lemon juice, and blend well. Next add the chopped sundried tomatoes and sea salt, and blend again. The mixture will be moist and crumbly but not liquid. Spoon the mixture into a medium bowl, and mix in the chopped parsley.

Enjoy by scooping on top of a green salad (again, spinach is highly recommended!), but be sure to eat a good majority of the greens first.
Or wrap in collard greens with sprouts
. Right before serving, I like to add some fresh cracked black pepper to the top, which seems to give it an extra bit of spark.

THE JMP RAW LASAGNA

YIELD:
9 x 13 inch lasagna

 

When we think of lasagna, what do we envision? Layers of white-flour-based pasta noodles sandwiching several different kinds of melted, heated dairy cheese, with some red sauce and most typically some kind of meat. So in other words, the worst Beauty Food Pairing combination you can imagine—starch, dairy and animal protein. And yes, we might also envision the cellulite and flabby arms it gives us!

This recipe is going to change the way you view lasagna forever! There are many varieties of raw lasagna in the raw food community. But I don't want to have to use a dehydrator and wait eight to ten hours for the lasagna to be ready. I am a huge marinara fan, so I think the sauce is really important, and the cheese should taste as much like regular cheese as possible! I think you will
love
this raw lasagna. It is a huge crowd pleaser and will convince your skeptical spouse, parent, sibling or friend that lasagna doesn't have to contain oodles of dairy cheese, processed starch and meat to taste amazingly yummy!

INGREDIENTS

8 organic yellow zucchini

1/2 cup fresh lemon juice

1/2 tsp. Celtic or Himalayan sea salt

1 Tbs. Italian seasoning

1/2 cup chopped fresh basil

31/2 cups sundried tomatoes (if you purchase the ones that are dried, you will have to soak for an hour or so)

MARINARA SAUCE

3 large organic tomatoes

1/2 cup chopped white onion

2 medium garlic cloves

3/4 tsp. Celtic or Himalayan sea salt

1 medium garlic clove

2 cups pine nuts

RICOTTA CHEESE

2 Tbs. fresh lemon juice

1/2 cup water

2 Tbs. Bragg Liquid Aminos

PARMESAN CHEESE

1 cup walnuts, chopped

2 Tbs. nutritional yeast

1 tsp. Italian seasoning

1/2 tsp. Celtic or Himalayan sea salt

DIRECTIONS:

Pre-prep:
Soak the pine nuts and walnuts in water for 2 to 4 hours, and drain and rinse well.

 

Slice the yellow zucchini very thinly with a sharp knife. If you happen to have a mandoline, you could certainly use that, but it is not necessary. Be careful with your little fingers!

Place the zucchini slices in a large bowl, and add the lemon juice, sea salt and Italian seasoning. Be sure to coat the zucchini, so that every part of the zucchini is marinating in the mixture. The lemon will “cook” the zucchini and soften it up so it has a consistency more like pasta noodles. Set this to the side. Ideally you would let the zucchini marinate on its own for at least 4 to 6 hours before you serve the lasagna. Be sure to mix it every few hours.

 

Marinara Sauce:
Create the marinara sauce by placing the fresh tomatoes in the blender first and blending them with the onion, garlic, sea salt and fresh basil. Add the sundried tomatoes last, after you have blended the rest of the ingredients, since they are of a harder consistency. They will give the sauce a nice thick consistency.

 

Ricotta Cheese:
Make the ricotta cheese in the blender by first adding the lemon juice, water and Bragg Liquid Aminos, then the garlic clove and lastly the pine nuts. Yummy! Don't eat too much when you are scooping it out of the blender!

 

Parmesan Cheese:
To create the Parmesan cheese, add the walnuts to the food processor and grind until fine. Add the nutritional yeast, Italian seasoning and sea salt, and mix well. (You can use a good blender in place of the food processor, but be sure it is completely dry before using.)

 

To assemble, layer the strips of marinated zucchini in a 9 x 13 inch baking dish, alternating with the marinara sauce and the ricotta cheese. Keep going until you use up all the zucchini, sauce and cheese. Garnish the top of the lasagna with the Parmesan cheese and some fresh basil leaves.

Warm the oven to under 200°F or the lowest setting, for half an hour. Then turn the oven off and open the door to let it cool down for a few minutes. When moderately warm (we want the temperature to stay under 118°F) place the lasagna in the oven and let it “bake” for at least one hour before serving. It's really amazing when the lasagna is slightly warm, rather than super cold right out of the fridge. Enjoy with loved ones!