1 lb of Kale (rinsed and patted dry)

2 Tbs Olive Oil

1/2 tsp. sea salt

1 tsp. Nutritional Yeast (optional)

Pre-heat oven on lowest setting possible (130-170 degrees). Tear kale into 3 inch pieces and toss with olive oil until well coated. Place on baking sheet and sprinkle with salt and nutritional yeast. Bake for 40 mins or until crispy! You can also put the Kale in a dehydrator instead of the oven. Enjoy!

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Rolls

1 Packet of Ideal Protein Plain Crepe

1 tbsp. Extra-Virgin Olive Oil

2 tsp. Soy Sauce

1 Egg White (optional)

1/3 cup Water

Filling

1 tbsp. Non-Hydrogenated Margarine (or Butter)

1/2 Red Bell Pepper, finely chopped

1/2 Orange Bell Pepper, finely chopped

2 inch English Cucumber finely chopped

3 Shiitake Mushrooms, finely chopped

Lemon Juice, to taste

Soy Sauce to taste

Salt, Pepper, and Steak Spices to taste

Preparation

Rolls:In a medium bowl, mix water, olive oil, soy sauce, and egg white. Add plain crepe packet and whisk well. Cook crepe in a skillet. Filling: In a skillet cook bell peppers and mushrooms in butter or margarine. Add cucumbers, soy sauce and lemon juice. Season with salt and pepper and spices, Place filling in crepe and roll up. Bake in the oven at “Broil” until crepe is crispy, about 5 min.

1 oz skim or 1% milk

1 tsp Stevia or Splenda (add more to taste)

1 Tbsp. Walden Farms Chocolate Syrup (or any sugar free/carb free brand)

3 cups of ice

Preparation:

First add skim milk into the blender then pour in the Walden Farms Chocolate syrup. Start blending this one low speed and add the packet of Cocoa Drink. Put the blender on high speed and start gradually adding the ice cubes until your “malted” gets really, really thick!

You can use any of the following flavors in place of the Cocoa: Cappuccino, Yogurt Drink, Peach Mango, Vanilla Pudding, Butterscotch Pudding, or Raspberry Gelatin

Ingredients:

1 Leek (white & light green parts only) cut into half rounds

1 handful Broccoli

1 Red Pepper, in chunks

1 small Chinese cabbage, roughly chopped

6 small Bok Choy, cut up

1 big handful Bean Sprouts

1/4 Soy Sauce

Half a Lemon juiced

1 1/2 tsp. Stevia or Splenda

Preparation:

In a small bowl, mix soy sauce, lemon juice, Stevia or Splenda. Saute leek and all red pepper. Stir for     2 -3  mins. and add broccoli, as well as prepared sauce. Let simmer for a few minutes, then add cabbage, bok choy, and bean sprouts. Cover and let simmer 4-5 mins. It is preferable that vegetables remain crisp.

Serve with Grilled Fish or Ideal Protein Chicken Soup!

I am sure that you can add lots of different types of veggies to this soup with good results. Or add potatoes to make it more filling! It’s vegan without the chicken broth, and using coconut oil or olive oil. Use lemon juice is making during the Candida Cleanse!

2 cups of lentils
1/4 cup of lemon juice, apple cider vinegar, or whey
10 cups of water, chicken broth, or a combination.
2 tablespoons coconut oil, ghee, or olive oil
1 onion
4 large celery sticks
3 garlic cloves
1 teaspoon ground turmeric
1 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/2 -1 tablespoon sea salt, plus more to taste

1-The night before (or at least ten hours before you want to start making the soup), place the lentils in a medium size bowl and over with water to an inch or two above the level of the lentils and add the lemon juice, vinegar or whey. When ready to begin the soup, drain and rinse the lentils.

2-Prepare the vegetables. Peel the onion, and chop. Wash the celery, cut off the ends and cut into 1/4 inch pieces. Crush the garlic with the side of a large chopping knife (place the flat side of the knife on the garlic and with your fist give it a good hit to crush). Peel and then slice into small slices.

3-In a large pot, heat the oil over medium high heat until hot. Add the onions and celery and cook, stirring, until they are starting to soften. Add the garlic and cook for a minute or two more.

4-Add the lentils, water/broth, and seasonings. Bring to a boil, and then turn down to a low simmer. Cook for about 40 minutes, or until the lentils are soft. Add the sea salt and taste. You will probably need a little more salt.

And serve! Makes 8 Servings

About a 1 to 1 1/2lb butternut squash, peeled, deseeded, and cubed
1 onion, coarsely chopped
1/4 cup of olive oil
3 garlic cloves, minced
1 1/2 teaspoon basil
salt and pepper
1 cup of chicken broth
A few dashes of white wine (optional)- omit while cleansing
Grated parmesan cheese to serve, for those who can…(when you are done with the cleanse!)

In a large saucepan, heat the oil until hot and add onions. Cook over med-high heat, until the onions are soft and translucent (about 5 minutes). Add the garlic and cook for a minute or two, just until the garlic is releasing it’s flavor, but don’t brown (it can make it bitter). If you are using the white wine, add at this point (cook for about 30 seconds to a minute).

Add the butternut squash, the basil, the chicken broth, and lightly sprinkle with salt and pepper. Cover, bring to a boil, lower heat, and simmer for about ten minutes, until the squash is fork tender.

When this is accomplished, check how much chicken broth is left. You want enough to blend with the squash to make a moist sauce, but not to much, which would make a runny sauce. There are no hard rules here! Play it by ear. If there still seems to be a lot left, you can simmer uncovered to reduce.

Now you can to one of three things. 1- Mash to make a chunky sauce, 2- Put through a food mill to make a slightly chunky, slightly smooth sauce (method of my choice) 3-Put through your blender or food processor to make a smooth sauce. Once that is done….salt and pepper to taste, pour over hot brown rice pasta, if desired, topped with shredded cheese, and serve!

Simple food. Good food.

This is a great way to get your veggies in on the go! It is a great option for the candida cleanse as well!