Another great way to get in the liver lover, beets. I’ve taken out the tahini from this recipe because of the refined nature of the white sesame seeds. It uses cannellini beans instead of garbanzos, let it inspire you to think of mixing different beans and veggies together to create variations of hummus of your own.
This little gem comes out of the fabulous Sunset Magazine. It can be served room temperature or warm, just don’t eat it cold. Cause we aren’t eating anything cold.
This is great when you’ve got a real hankering for something desserty. The proteins in the chia expand to make a pudding consistancy, and it’s pretty delish. Usually I will add honey or maple syrup, but during the cleanse, I’m trying the yacon syrup. Yacon is a tuber grown and eaten in the Andes, and it is prebiotic. This means it acts as food for the beneficial gut bacteria already present in your system.
Chana Masala (or Chole Masala) is my favorite Indian dish. This one is Punjabi, and it is chickpeas simmered in a tomato based curry. I’ve tried many recipes for this dish, and this one by Sadhana Ginde is my favorite. I think I prefer it over any I’ve had at Indian restaurants too. Even though it is an ode to the ultimate nightshade, tomato, I’m including it because it is soooo good. If you do have an inflammatory response to nightshades (tomatoes, potatoes, eggplant, peppers), you may want to skip this recipe during the cleanse.