Gluten Free
enerjiVe™ twisted Lemon Caesar Salad
This is a great enerjiVe™ twist on a classic! Make the dressing ahead and serve anytime!- 1 tsp. grated lemon peel
- 3 tbsp. lemon juice
- 1 tsp. Dijon mustard ( gluten free)
- 1 tsp. anchovy paste OR 1 small tin of anchovies
- 2 garlic cloves, minced
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/2 c. olive oil
- 1 head (10 cups) Romaine lettuce, torn into bite-size pieces
- 4 oz.(1 cup) rice parmesan cheese ( optional) ( ensure dairy, gluten free)
- 1 1/2 c. gluten free croutons ( you can make these from your gluten free bread, just cut your gluten free bread in cubes, put in a bowl and toss with 4 tbsp of olive oil , 2 tsp garlic minced and sea salt to taste )
- Other Vegies to taste- don’t be afraid to add other vegies to taste!
Enjoy!
Curry Veggie Burger
This curry burger recipe makes a satisfying vegetarian detox meal with an exotic flavor. It’s a great way to sneak in millet and extra veggies for kids and grownups. The subtle flavor combinations and convenient burger format of this recipe make it a more exciting way to eat millet and vegetables than a traditional stir-fry.
Millet is a nourishing gluten-free grain. It’s rich in B vitamins, iron, magnesium, phosphorous and potassium. Millet has a high amino acid profile, including the essential amino acid methionine, which makes it a good source of protein. As a gluten-free grain with strongly anti-fungal properties, it is the best grain for those with Candida Albicans overgrowth (candidiasis).
These burgers can be frozen and then reheated for a quick meal or snack. Make extras and save some for later. This is a great way to be set up for convenient natural meals. When you plan ahead and stock up, your detox diet becomes easy!
Serve your curry burger over sautéed greens or raw salad greens. It’s also good on sprouted grain bread. Try them with our nu herbal infusions and lots of fresh or grilled veggies as condiments.
Ingredients
(use organic whenever possible)
3 cups cooked millet or quinoa ( simply add 1 cup grain to 2 cups of water and put in a rice cooker of stove top until fluffy & cooked)
1 small zucchini
1-2 medium carrots
1/2 red onion
1 large clove garlic
1 tablespoon curry powder
1 medium large yam
1/3 cup arrowroot powder or tapioca starch
Directions
1.Cook millet in advance
2.Chop the yam and boil it.
3.Grate the zucchini and carrot.
4.Chop the onion and garlic.
5.Sauté carrots and zucchini with the onion, garlic, and curry powder until softened and reduced in bulk.
6.Mash the cooked yam.
7.Combine all ingredients in a bowl and mix well.
8.Refrigerate for 1 hour.
9.Form patties and bake or pan fry. Brown both sides until firm.
Serves 4-6
Buckwheat Pancakes
Yes you can have pancakes while detoxing & balancing your weight! Enjoy these by making in the morning or making ahead of time and just reheat in the morning . They also freeze very well. Buckwheat is a nutritious gluten free grain that will put a pep in your step anyday!
These whole food ingredients provide valuable fiber for clearing and cleansing your digestive tract. They will feed your body and power it up for the day.
You can adjust the texture and quality of the pancakes by adjusting the amount of water. A thick batter will make thick hearty pancakes. Adding more water will make thinner, more flexible pancakes.
Ingredients:
(use organic whenever possible)
- 2 cups buckwheat groats
- 1/2 cup brown rice flour
- 1 teaspoon chia seeds
- 1/2 teaspoon baking soda
- 1/4 teaspoon cinnamon
- 1 tablespoon maple syrup
- 3 cups water or more for desired consistency
- Coconut oil for skillet
- 100% maple syrup to top ‘em off
Grind buckwheat groats in a food processor or blender until they turn into flour. Vita-Mix blenders are great for this but your regular blender may do the trick, as well. Grind chia seeds into a fine powder using a clean coffee or spice grinder. Combine all dry ingredients Add wet ingredients and stir until smooth. The batter should be somewhat thin like regular pancake batter. Heat skillet well. Melt coconut oil in the skillet and pour batter in as you normally would to make pancakes.
Variations: for more nutrients and yumminess you can add berries, chopped apples, crushed walnuts, etc. to the batter.
Baked Kale Chips
These are the ultimate snack food at just 58 calories per serving! They will satisfy your urge and give you something to munch on that is boosting with alkaline greens!
Ingredients
- 1 bunch kale
- 1 tablespoon olive oil
- 1 teaspoon sea salt
Directions
- Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
- With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
- Bake until the edges brown but are not burnt, 10 to 15 minutes.
Nutritional Information
Amount Per Serving ( approximately 25 g or 25 pieces ) Calories: 58 | Total Fat: 2.8g | Cholesterol: 0mg
Baked Salmon with Basil Mint Nu Herbal Infusion
Salmon is one of the best sources of omega 3 fatty acids which are important for weight managment, hormone balance, brain function, blood sugar regulation and cardiovascular health. It’s also packed with calcium with a wopping 241 milligrams of calcium per 4-oz. serving. The Nu Herbal Infusions are designed to balance your ph which reduces inflammation and add ton’s of flavour to your foods!
Ingredients
- 2 X 4 oz servings of salmon
- Basil Mint Nu Herbal Infusion
Preheat the oven to 325°C. Put the salmon on a baking sheet and place 1 tbsp of Basil Mint Nu Herbal Infusion on top of the salmon. Bake for 20-25 minutes until cooked. Serve with a salad like our Brain Boosting Salad and enjoy!
Serves 2
Cauliflower Curry
A simple cauliflower curry with cayenne and cumin. A combination of Indian spices transforms this simple vegetable dish into a delight for the senses. This authentic Indian curry recipe, Free From: Dairy, Wheat, Gluten, Soy, Corn, Sugar, Salt and Vegan .
This meal is packed with antioxidants from the garlic, cauliflower and curcumin in the tumeric! The Cauliflower is full of antioxidants to boost Phase 1 detoxification in the liver, sulfur containing nutrients boost Phase 2 activities in the liver and phytonutrients that activate detoxification enzymes. Turmeric helps increase bile flow making it a liver cleanser that could rejuvenate the liver cells and recharges their capability to break down toxins.
The powerful detox foods garlic , cauliflower and tumeric are a detoxer’s dinner delight!
Ingredients
- 1 tsp fresh ginger, minced
- 2 tbsp sesame seeds
- 2 tbsp slivered almonds
- 3 cloves garlic, minced OR pre-minced garlic
- 1 tbsp cumin
- ¼ tsp ground cloves
- 1 tsp turmeric
- 1/2 tsp cayenne pepper
- 2 tbsp water
- 1 tbsp vegetable oil or olive oil
- 2 onions, diced
- 1 cauliflower, chopped
- 1 1/2 tbsp lemon juice
Preparation
Sautee the onions in vegetable oil over medium heat about 2 minutes, then add the garlic and ginger. Sautee until onions turn clear (about 5 minutes total).
While onions are cooking, mix the sesame seeds, almonds, and remaining spices in a mini food processor. Add water so that it becomes a paste.
Add cauliflower and spices mixture to onions and cover. Allow to cook another 10-12 minutes, stirring occasionally until cauliflower is almost done. Add lemon juice and allow to cook for 3 more minutes. You can also add over vegetables like broccoli, red pepper, tomatoes and or carrots….. Kids also enjoy it with soy sauce added once cooked Enjoy!
Serves 6-8
Quinoa or Amaranth Tabouli Recipe
Ingredients:
- 1 cup quinoa or amaranth
- 1 cup parsley, chopped
- 1/2 cup scallions, chopped
- 2 tbsp fresh mint
- 1/2 cup lemon juice
- 1/4 cup olive oil
- 2 garlic cloves, pressed
- 1/4 cup olives, sliced
- lettuce leaves, whole
Directions:
- Simmer quinoa or amaranth in an equal volume of water for 12-15 minutes. Allow to cool.
- Place all ingredients except lettuce and olives in a mixing bowl and toss together lightly. Chill for an hour or more to allow flavours to blend.
- Wash and dry lettuce leaves and use them to line a salad bowl. Add tabouli and garnish with olives.
Serves 4.
Buckwheat Curried Salad Recipe
Ingredients:
- 3 1/2 cups cooked, chilled (or for me warm)Buckwheat Groats Organic
- 1 tsp. Curry Powder
- 1/2 tsp. Turmeric (Ground)
- 1/2 tsp. Ginger Root (Ground)
- 1/4 Cup Vegetable Oil (suggestion: Use equal parts of Organic Pumpkin & Klamata)
- Olive Oil)or add your estimated amount of Ghee.
- 1/4 Cup fresh Lemon Juice
- 1-2 Tbsp. Onion, finely minced
- 1/2 Cup Green Pepper chopped
- 1/2 Cup Almonds (Sliced) Sprouted preferred
- 1/4 Cup fresh Parsley, chopped
- 1/4 Cup Raisins (Unsulfured)
- Add julienned radishes and celery for some crunchiness.
Directions:
- Combine all ingredients:stir gently to mix.
- Either serve or chill several hour to allow flavors to blend.
Makes 4-6 servings.
Asian Millet Salad Recipe
Ingredients:
- 2 c Cooked millet
- 6 tb Mirin or dry sherry
- 1 10-oz package of tofu, Diced
- 3 tb Soy sauce
- 3/4 c Chopped snow peas
- 1 1/2 tb Rice or cider vinegar
- 3/4 c Frozen peas, thawed
- 1 Clove garlic, minced
- 1 8-oz can sliced water
- Chestnuts
- 1 ts Sugar (or other sweetener)
- 1/2 c Chopped scallion
Directions:
- In a large bowl, combine the millet, tofu, snow peas, peas, water chestnuts, and scallion.
- In a small bowl, stir together the mirin, soy sauce, venegar, garlic, and sugar.
- Pour over the salad and toss to combine.
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