THE

BEAUTY

DETOX

POWER
10 BONUS RECIPES

SWEET POTATO, RED ONION AND

JALAPEO HASH
Give your brunch the Beauty Detox treatment with this nourishing dish, best enjoyed over
some raw greens. Sweet potatoes are beautifying, grounding and balancingnot to
mention completely delicious. Coconut oil is a beauty fat that is great for cooking.

2 large sweet potatoes, cut into -inch

cubes (peeling is optional. I personally love
the skins and keep them on!)
2 tablespoons coconut oil
1 cup diced red onion
1 cup diced red bell pepper
3 medium cloves garlic, peeled and minced
1 tablespoon minced jalapeo pepper
(or to taste)
- teaspoon smoked paprika,
to taste
Sea salt, to taste
Freshly ground black pepper, to taste
1/
3 cup minced fresh parsley

Bring a medium pot of water tted with a

steamer basket to a boil over medium-high
heat, and steam the sweet potatoes until just
tender, about 10 minutes. Remove the sweet
potatoes to a medium bowl and set aside to
cool.
Meanwhile, heat the coconut oil in a large
skillet over medium-high heat. Add the red
onion, red pepper, garlic, paprika and jalapeo
pepper, and cook for about 5 minutes, or until
the onions begin to brown slightly.
Next, lower the heat to medium and add the
reserved sweet potatoes. Saut the sweet
potatoes until they are tender and lightly
golden, about 8 minutes. Keep em moving in
the skillet!
Season the hash with salt and pepper to taste
and transfer it to a medium serving bowl. Stir
in the parsley just before serving.

GINGER-KABOCHA SQUASH STEW

Often I bake it as I write, and then I slice it up and snack on it, skin and all, as you would
crackers.
Once you cut open a kabocha, youll nd beneath its humble exterior a esh that is a
fantastic, re-supporting yellow. The ginger in this stew is a perfect complement to the
kabocha, thanks to its warming, metabolism-enhancing properties. I make this simple stew
often, especially in the winter, I hope you love it as much as I do.

1 medium kabocha squash

Roast the whole kabocha squash in the oven for

30 minutes to soften. Yep, thats right.
Completely whole!

cup low-sodium vegetable broth, plus

6 cups
1 cup sliced white onion
2 medium cloves garlic, peeled and
minced
2 cups thinly sliced carrots
2 cups thinly sliced zucchini (I cut them
into half-moons for this recipe)
1/
3 cup thickly sliced fresh ginger
Sea salt, to taste
Freshly ground black pepper, to taste

Remove the squash from the oven to a large

plate and allow it to cool. Once the squash has
cooled, cut it in half and remove the seeds. Next,
remove the rind and cut the esh into 2-inch
cubes. Set the squash cubes aside.
Heat the cup of the vegetable broth in a large
pot over medium-high heat. Add the onions and
garlic and cook for 1 minute. Next, add the
carrots and zucchini and cook for about 3
minutes.
Add the remaining 6 cups vegetable broth, the
ginger and the reserved squash cubes. Bring the
stew to a boil, reduce the heat to medium-low
and simmer, covered, for 30 to 40 minutes.
Remove the ginger with a slotted spoon, add
salt and pepper to taste, and serve.

Adjust the racks in the oven so that the middle

rack will accommodate the whole kabocha
squash. Preheat the oven to 350F. Cut
several 2-inch slits in the kabocha squash and
place on a baking sheet.

SAVORY CINNAMON
NOODLE SOUP
In the Western world we generally associate cinnamon only with breakfast foods and
sweet treats, but in parts of Asia its also used in savory soups and other dishes. Cinnamon
has some anti-inammatory properties and helps maintain blood sugar levels. This soup is
super simple, and therein lies its beauty. The mushrooms add an earthy quality to it. It will
warm your throats energy and your whole body from within.

3 ounces rice noodles, soaked for

20 minutes
2 cups low-sodium vegetable broth or
ltered water
1/
3 cup sliced baby bella (cremini)
mushrooms
cup sliced carrots
2 tablespoons diced scallions
1 medium clove garlic, peeled and
minced
cup chopped bok choy or kale
1 tablespoon organic tamari (preferably
low sodium)
teaspoon ground cinnamon
Pinch of red pepper akes
1 tablespoon minced fresh cilantro

Heat the vegetable broth in a medium

saucepan over medium heat. Add the
mushrooms, carrots, scallions and garlic. Bring
the vegetables to just under a boil, and then
reduce the heat to medium-low and simmer,
covered, for 3 minutes. Next, add the bok
choy, tamari and cinnamon and simmer,
covered, for 2 minutes.
Drain the rice noodles, add them to the soup
and cook for about 5 minutes. Remove the
saucepan from the heat and stir in the red
pepper akes. Ladle the soup into individual
bowls and garnish each bowl with cilantro.
Serve at once.

TURKISH STUFFED ZUCCHINI WITH

QUINOA, MINT AND TURMERIC
This is another dish inspired by my travels to Turkey. A traditional version of stuffed
zucchini is called zeytinyali kabak dolmasi. Turkey takes full advantage of its beautiful bounty
of vegetables and spices, including turmeric, which has protective, anti-inammatory
properties for the blood and body.

1 cups ltered water

cup quinoa, soaked overnight and
rinsed well
3 large zucchini
Sea salt, to taste
1 cup diced tomatoes
1/
3 cup nely diced white onion
2 tablespoons minced fresh mint
1 teaspoon ground turmeric
teaspoon freshly ground black pepper
1 medium tomato, thinly sliced,
for topping

Meanwhile, cut the zucchini in half lengthwise,

scoop out the seeds and lightly season with
salt. Arrange the zucchini halves in an 11 x
13-inch baking dish and set aside.
Fold the tomatoes, onions, mint and turmeric
into the reserved quinoa and mix thoroughly.
Season with salt and pepper. Stuff each of the
zucchini halves with the quinoa and veggie
stufng. Top each zucchini half with a tomato
slice.
Bake the zucchini halves for 45 minutes, or
until the tops are lightly browned. Serve at
once. Offer this dish to yourself and your
guests with love, as Middle Eastern
grandmothers have warmly offered veggies
to their families for hundreds of years.

Preheat the oven to 350F. Heat the water in

a medium saucepan over medium-high heat
to just under a boil. Add the quinoa, reduce
the heat to medium and cook for 12 to 14
minutes, or until the quinoa is tender and no
water remains. Set aside.

RAW CHIA SEED BEAUTY BARS

Some indigenous tribes in central and southern Mexico and Guatemala have consumed
chia seeds for their energizing properties for centuries. Chia seeds provide a bounty of
ber and antioxidants and essential omega fats. Dates, another key ingredient in these
bars, are high in calcium and vitamins and protect your beautiful bone structure.

Parchment paper or Saran Wrap, for

lining the baking dish
1 cups raw pecans
1 cups pitted medium Medjool dates
cup unsweetened coconut akes
1 tablespoon coconut nectar or maple
syrup

Line a 9-inch square baking dish with

parchment paper or Saran Wrap, allowing the
covering to hanging well over the edges of the
baking dish.
Combine all the ingredients except for the
chia seeds in a food processor and process
until mixed well. Add the chia seeds and
process until well combined. The mixture will
feel slightly wet.

1 teaspoon vanilla extract

1 teaspoon ground cinnamon
teaspoon ground nutmeg
teaspoon sea salt
2 tablespoons chia seeds, soaked in
cup ltered water for at least 1 hour

Press the mixture into the bottom of the

prepared baking dish. Place the dish in the
fridge and allow the mixture to set for at least
30 minutes. Once it has set, remove it from the
refrigerator and cut into eighteen 3-inch x
1-inch bars with a sharp knife. Serve the bars
at once, or cover the bars and store them in
the fridge or the freezer for up to 1 month. Just
take a little square when you want something
sweet!

RAINBOW ANTIOXIDANT SALAD WITH

SUN-DRIED TOMATO AND HEMP DRESSING
This raw salad represents the spectrum of the rainbow of colors found in nature. The hemp
seeds, which are rich in omega fats and protein, add more heartiness to this salad.

Salad Ingredients
2 cups thinly sliced purple cabbage
1 cup green beans, ends trimmed and cut
into thirds
1 cup julienned carrots
cup thinly sliced red bell pepper
cup thinly sliced radishes

Toss together all the salad ingredients in a

large salad bowl with gratitude. Admire the
rainbow of veggies you just created!
Combine the water, sun-dried tomatoes,
hemp seeds, lemon juice and the 2
tablespoons of the basil in a blender and
process until smooth. Pour the dressing over
the veggies and toss well to coat. Sprinkle the
remaining cup basil and pepper to taste on
the salad and serve at once.

Dressing Ingredients
cup ltered water
cup sun-dried tomatoes (if using dried,
rehydrating them in warm water for 30
minutes; avoid those packed in oil)
3 tablespoons hemp seeds
2 tablespoons freshly squeezed lemon
juice
2 tablespoons fresh basil, plus cup
minced, for garnishing
Freshly ground black pepper, to taste
1/
3

NAMASTE BROWN RICE PUDDING

As much as I eyed it, I never ate the kheer, or rice pudding, in India, because it was dairy
based. So I decided to make my own recipe using coconut milk. Cardamom, which is
known as ilyac in Hindi, has a sweet initial taste and a pungent aftertaste. Research has
also shown that cardamom contains limonene, which boosts antioxidant activity. In
Ayurvedic terms, cardamom kindles the agni, or digestive re. Taken after a meal,
cardamom improves digestion, which makes this a fabulous dessert.

4 cups unsweetened coconut milk

3 tablespoons brown rice, soaked
overnight and rinsed well
5 cardamom pods or teaspoon ground
cardamom
Stevia, to taste

Bring the coconut milk to a boil in a medium

saucepan over medium heat, and then
immediately reduce the heat to medium-low.
Add the rice and the cardamom, and cook for
1 hour and 15 minutes, stirring occasionally to
keep the coconut milk from sticking to the
bottom. The liquid will reduce by more than
half.
Remove the rice pudding from the heat. If you
used cardamom pods, remove them with a
slotted spoon. Its like shing for cardamom
pearls! Next, stir in the stevia.
Allow the rice pudding to cool for 15 minutes,
and then transfer it to a serving bowl, cover,
and chill it in the refrigerator for at least 4
hours before serving.

POWER POTION
This quick blend is full of energizing B vitamins, enzymes, antioxidants, vitamins, minerals
and so many other nutrients from the bee pollen. The maca, which offers fatty acids and
amino acids, enhances energy and stamina and even helps balance female hormones. Why
drink soda when you can whip this up in a few minutes?

1 cups cool coconut water

1 teaspoon bee pollen
1 teaspoon organic raw maca powder

Blend all the ingredients together in a tall glass

and drink in some fresh energy.

SPICY HOT CHOCOLATE

This is a stimulating drink that is a great coffee replacement. I dont recommend it in the
evenings, but it can be enjoyed in the mid-morning or mid-afternoon, when you might nd
yourself wandering down to the coffee bar once again. Cacao contains some caffeine and
another stimulant, theobromine, but it wont have as dramatic an effect on your nervous
system as coffee. The ginger, black pepper and cayenne have a strong internal warming
effect. Coffee? What coffee?

2 teaspoons cacao
1 cups unsweetened almond milk
1 tablespoon sliced fresh ginger

Heat the almond milk in a small saucepan over

medium heat to just under a boil. Add the
ginger, reduce the heat to medium-low and
simmer for 3 minutes.

teaspoon freshly ground black pepper

Pinch of cayenne pepper
Stevia, to taste
1/
8

Pour the almond milk into a large mug,

straining out the ginger slices. Stir in cacao,
the black pepper, cayenne and stevia.. Sip
slowly and with love!

2-MINUTE TOASTED CINNAMON

CRUNCH
When you feel like something in the toast family, such as sugary cereals (which are
toasted), French toast and the like, this is an easy recipe to whip up that will satisfy sans
gluten.

1 gluten-free tortilla (I prefer teff for this

recipe, but brown rice tortillas also work)
Dash of ground cinnamon
Stevia or xylitol, to taste

Toast the tortilla in a large skillet over

medium-high heat for about 1 minutes. Flip
the tortilla over and cook the other side for
about 1 more minute, or until lightly browned.
Keep a close eye on the tortilla as it may toast
quickly. (If you have a toaster oven handy, you
can just cut the tortilla into pieces and toast it
in there. This might be the easiest way.)
Remove the toasted tortilla to a plate, sprinkle
with the cinnamon and stevia, and enjoy!

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