This is another that can be easily double to freeze half for another week. Make this soup with some of your bone broth to be really hearty, or veggie broth for a lighter version. You can substitute cannellini or cranberry beans for the chickpeas, or try fennel instead of celery. From Alice Water’s Art of…
Collard Greens with Cumin and Black Mustard Seeds
Here is a simple way to spice up any kind of greens…kale, chard, beet tops, broccoli rabe, not just collards. It’s from Alice Water’s Art of Simple Food II. I’m going to post my favorite recipes of hers, modified a little for this cleanse, but I highly recommend both of the Art of Simple Food…
CSA Curry
This was made one night when my sister called me on facetime from her home in Sherman Oaks. She had a bottle of wine open, and was starting to cook food from her CSA box. I started guiding her, and this is what happened.
Beet Hummus
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…
Carrot and Dal Salad
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.