Two Cleanse Recipes

I went down to Pike Place on Sunday and bought the MOST DELICIOUS smoked king salmon from City Fish. If you're eating meat/poultry/fish on your cleanse, go for organic, grass-fed, free-range, etc (avoid the factory-farmed meats that have been fed hormones and antibiotics). Wild-caught Alaskan salmon is the best fish.

This week I'm making two delicious dishes to munch on for lunches and dinners:
Green Noodles and Chickpea Tagine. Recipes below.

Green Noodles (Adapted from Chocolate Covered Katie)
Makes 4 servings
1 T minced garlic
1 1/2 T fresh ginger, grated
1 cup fresh cilantro, loosely packed
1 t turmeric
1/2 t salt
1 t vegetable or coconut oil
15oz can coconut milk
1/4 cup water
2 T honey
2 T lime juice

Sauce: Puree ingredients above in a blender, then transfer to a small saucepan. Bring to a boil, then lower heat and simmer 15 minutes.

1 box spinach or 1 bunch kale
1 T minced garlic
1-2 T olive or coconut oil
3 T Braggs liquid aminos (or other gluten-free soy sauce alternative)
2 T water
6 cups broccoli, cut small 
4-6 servings brown rice noodles (not the pad thai kind, but a spaghetti-size noodle)
avocado, for garnish

1. Sauté kale/spinach and garlic in a wok or frying pan with oil until greens begin to wilt.
2. Add water, Braggs and broccoli. Stir, cover and cook for 3-10 minutes (until broccoli is soft).
3. Meanwhile, put a pot of salted water on for the noodles and prepare according to the package. Drain noodles.
4. Toss noodles, broccoli/greens, and sauce together in a bowl and mix with tongs. Serve and top with chopped avocado. YUM!

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Chickpea Tagine (Yoga Journal) Makes 4 servings
​2 T olive oil
1 small onion, thinly sliced
3 cloves garlic, minced (1 T)
2 14.5-oz. cans chickpeas, rinsed and drained
3 medium carrots, peeled and sliced into thin rounds
¼ cup dried currants or raisins
1 t each ground turmeric, cinnamon, cumin
¼ t cayenne pepper
2 t honey
finely chopped parsley, for garnish

1. Heat oil in large skillet over medium heat. Add onion and garlic, and sauté 2 to 3 minutes, or until onion slices are soft. Stir in chickpeas, carrots, currants, spices, honey, and 2 cups water. Cover and simmer 20 to 25 minutes, stirring occasionally. Season with salt and pepper.
2. Serve tagine over brown rice (see below). Garnish each serving with parsley.

I serve mine over a brown rice, mung bean mix. To prepare this, soak about 1/4 cup mung beans (4 hrs - overnight). Rinse soaked beans and add enough brown rice to equal 1 cup. Put rice/mung beans into a small sauce pan and cover with 2 cups vegetable broth. Bring to a boil, reduce to simmer, and cook 45-50 minutes.

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