This is a really nice refreshing light salad. I really like the mayonnaise too- I don’t really know how else to describe it other than it tastes good! This recipe is wheat free, gluten free and sugar free and is suitable for those following the elimination diet and the clean gut diet. This recipe is from Alejandro Junger’s Clean Eats.
12oz can wild caught salmon
1/4 cup minced red onion
2 celery stalks, thinly sliced
1/4 cup chopped fresh dill
2 tablespoon lemon juice
1/2 cup raw cashews
1/2 cup raw pine nuts
1/2 cup unsweetened coconut milk
1 teaspoon sea salt
Drain the salmon and put it in a large bowl. Use a fork to mash it up then stir in the onion, celery and dill.
In the blender puree all the mayonnaise ingredients until the mixture is light and airy. Add as much of the mayonnaise as needed to coat the salmon salad, then season with a few splashes of lemon and salt. Serve over leafy greens.
Kale, chard or spinach sauteed (optional-I didn’t add this as I don’t like kale chard or spinach)
Preheat the oven to 175 degrees C. Heat the tomato sauce in a small saucepan. When warm transfer it to a baking dish and stir in the fresh herbs. Create four indentations in the sauce and carefully crack and egg into each one. Bake for 10-12 minutes depending on how you like your egg yolks cooked. Remove the pan from the oven and sprinkle everything with a dash of salt.
This is really yummy and obviously super dooper healthy. This recipe is wheat free, gluten free, dairy free and sugar free and is suitable for vegetarians and vegans and those following the elimination diet. This is from Alejandro Junger’s “Clean Eats“.
2 tablespoons coconut oil
6 cups small diced root vegetables eg beetroot, carrots, turnips and parsnips
1 medium onion, diced
2 teaspoons chopped fresh rosemary
Heat the coconut in a large pan over a medium/high heat. When the oil is hot add the root vegetables, Saute, stirring occasionally for about 10 minutes. Then add the onion and continue sauteing until the vegetables are tender. Sprinkle with rosemary and salt to taste.
This can be served with eggs, fish or salads. I had it with a fried egg and it was yummy.
This should be renamed Gross Hot Cocoa. It’s a wonderful thought that you can have a healthy hot cocoa, but unfortunately this isn’t it. The consistency is good and it pretty rich but it misses the mark. This is vegan and suitable if you’re following Junger’s clean gut or clean cleanse (my thoughts if you’re on the cleanse you might be feeling so deprived that you’ll actually enjoy this drink. This recipe is from Junger’s recipe book Clean Eats
Makes 3 drinks
1 cup raw brazil nuts
2 cups water
1/4 cup coconut palm sugar
2/3 cup cacao powder
1/2 teaspoon vanilla extract
pinch of sea salt.
Put the nuts and water i a blender. Once blended strain the mixture and then pour into a saucepan. Slowly heat then whisk in the coconut sugar, cacao powder, vanilla and salt. Simmer for about 3 minutes then serve.
This recipe is vegetarian, is suitable for those following Junger’s Clean Gut plan and can be found in Junger’s Clean Eats recipe book.
Asparagus is full of antioxidants and nutritents and helps rid the body of exces salt and fluid in the tissues.
Although I found it really weird eating asparagus for breakfast this was quite yummy and I enjoyed it. Unfortunately my body didn’t and I had stomach pains for the rest of the day!
12 oz asparagus
2 tablespoons extra virgin olive oil
Sprinkle of sea salt
1/4 teaspoon black pepper
2 tablespoons apple cider vinegar
Preheat the oven to 400 F.
Arrange the asparagus in a baking dish. Drizzle with olive oil, salt and pepper and roast for about 10 minutes
During this time being the water to a simmer in a small pot and add the cider vinegar.
In a small bowl, crack an egg. Gently whisk the smmering water and vinegar mixture and then carefully drop the egg into the middle. Simmer for 2-3 minutes. Remove from the water with a spoon, drain well and the sprinkle with salt, Repeat with the other eggs.