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Roasted Pepper Macadamia Sauce (OD)

1 large roasted red pepper, peeled
4 cloves roasted garlic
½ lb. raw macadamia nuts
½ cup olive oil
6 large fresh basil leaves
Salt & pepper to taste

Put roasted bell peppers, garlic, basil and ¼ cup of the oil in a food processor and process until well blended. With the machine still running add nuts down through the top and continue blending until well emulsified. Add remaining ¼ cup of oil with machine still running.  If desired, add a little water to thin.  

Kitchen Tip: This is a rich, beautifully colored sauce that can be used for dipping, or thinned and used as a salad dressing.

From The PH Miracle: Balance Your Diet, Reclaim Your Health

Guacamole (OD)

1 ripe avocado, quartered, pitted and peeled
¼ cup chopped tomato
¼ cup chopped onion
1 clove garlic, minced
1 tsp. lime or lemon juice
2 tblsp. chopped cilantro, optional
Sea salt and pepper, to taste

Mash avocado in a bowl and add remaining ingredients.  Can be made 1 hour ahead if chilled and covered with plastic wrap.

Simple Salsa (OD)

1 small Vidalia onion
½ cup chopped fresh cilantro
3 cloves garlic
3 cups tomato, diced
2-4 dashes cayenne
½ lime, squeezed
¼ tsp. sea salt

In food processor, chop onion, cilantro and garlic. Add tomatoes and the rest of the ingredients and process lightly. Chop by hand for chunkier salsa. Use jalapenos for hotter salsa.

Serves 8.

Cilantro Pesto (OD)

2 bunches cilantro, de-stemmed and cut in 2" lengths
2 cups walnuts, pecans or blanched almonds (or a combination of nuts)
1 tblsp. minced garlic
½ cup olive oil
2 tblsp. lemon or lime juice
½ tsp. sea salt
Pepper to taste

Put cilantro in food processor and pulse.  Add remaining ingredients and blend.  Can be used as a dip or spread.

Add 1 cup grated parmesan cheese for Healthy Choice.

Served at our 30th Anniversary Celebration.

Hummus (MD)

3 gloves garlic
1 tsp. salt
2  1 lb. 3 oz. cans chick peas, drained and rinsed OR 1 cup dried chick peas boiled in water to cover for 2-3 hours
1/3 cup tahini, stirred
3/8 cup lemon juice, or to taste
¼ cup olive oil
2 tblsp. water
2 tblsp. pine nuts, toasted lightly

Mince the garlic or put through a press and mash to a paste with the salt.  In food processor puree chick peas, tahini, lemon juice, olive oil and water until smooth.  Add salt to desired taste and additional water to desired thickness.  Sprinkle with pine nuts and serve with toasted pita wedges.

Hummus Cups (MD)

Served at our 30th Anniversary Celebration

Fill 2 oz. paper cups 1/3 full with hummus.  Cut a variety of raw veggies in 4-5" sticks and put in cups to serve.  Carrots, celery, jicama, snap peas, and red and yellow peppers make a colorful mix.

Creamy Garlic Sauce (OD)

15 cloves garlic, peeled and left whole
1/8 tsp. dried or ½ tsp. fresh sage
1/8 tsp. dried thyme or ½ tsp. fresh thyme
1½ cups water
2 tblsp. dry white wine
Juice of ½ lemon
Sea salt to taste
2 tblsp. minced parsley
Cayenne to taste

In a saucepan, combine the garlic, sage, thyme and wine. Simmer over a low heat for 20 to 30 minutes, until garlic is soft. Remove from heat, transfer mixture to a blender and puree. Stir in lemon juice, salt, and parsley. Season to taste with cayenne. Reheat over a low flame before serving.

Kitchen Tip: This is great over steamed vegetables or rice!

White Bean Spread (MD)

2 c. uncooked cannelloni beans
2 sage leaves
½ tsp. crushed red pepper flakes
2 tsp. minced garlic
2 tblsp. olive oil
Fresh rosemary sprigs

Soak beans in cold water for one hour.  Drain, place in large stock post with sage leaves and water to cover by one inch.  Bring to boil over high heat, reduce heat, cover and simmer until soft (1 to 1.5 hours), adding additional water if needed.  When cooked completely, drain and rinse in cold water.

Heat olive oil in large sauté pan.  Add garlic, rosemary and red pepper and cook until garlic is golden.  Add beans and cook over low heat for 10 minutes or until beans are thoroughly coated and cooked through.

Remove rosemary and place mixture in food processor or blender.  Process for 30 seconds or until desired consistency.  Chill and serve with raw veggies.  (Or rice crackers for Modified Detox.)

Recipe Key: OD = Optimal Detox; MD = Modified Detox; HC = Healthy Choice.

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