Clean Holiday Recipe Guide

CLEAN
HOLIDAY
RECIPE
GUIDE
INTRO
We’ve put together our Holiday Recipe Guide to give you some clean eating options during this
holiday season. You’ll see clean alternatives to traditional holiday fare, soups and sides, as well
as some great desserts.
All of the recipes are gluten- and dairy-free with minimal use of sweetener.
Recipe Classifications
Throughout this guide you will see different classifications for each recipe. Each of these provide
details about what is in the recipe and how it can be used. Here are the classifications we use:
Cleanse: These recipes are suitable for use during our twenty-one-day and seven-day Clean
Cleanse. The program focuses on supporting the body’s continuous process of cleansing and
detoxification.
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Dr. Junger and the Clean Team
clean holiday
Happy Holidays!
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Vegan: These recipes are completely free of animal products. Even if you’re new to vegan
cooking, don’t be shy. These meals are a great way to add more tasty and nutrient-dense plant
foods to your diet.
recipe guide
Gut: These recipes are appropriate for our twenty-one-day Clean Gut Cleanse. This program
expands on the work of the cleanse and focuses on gut repair and digestive health.
TABLE OF CONTENTS
ENTREES
Chicken Braised in Coconut Milk with Asparagus Spears........................................................4
Baked Black Cod with Miso..................................................................................................5
Shepherd’s Pie.....................................................................................................................6
Roasted Autumn Vegetables and Rice with Cranberries and Walnuts..........................................7
Mushroom Lasagna..............................................................................................................8
Whole Roasted Fish...........................................................................................................10
Cocoa Rubbed Rack of Lamb...............................................................................................11
SOUPS AND SIDES
Butternut Squash Soup........................................................................................................12
Stuffed Mushrooms.............................................................................................................13
Cumin Roasted Carrots......................................................................................................14
Macadamia Nut Cheese....................................................................................................15
Hanukkah Potato Latkes......................................................................................................16
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Hot Chocolate...................................................................................................................23
Ginger Juice......................................................................................................................24
Clean Coffee Latte.............................................................................................................25
Rejuvenating Eggnog.........................................................................................................26
Pumpkin Pie Shake............................................................................................................27
clean holiday
DRINKS
3
Banana Bread...................................................................................................................17
Coconut Blueberry Layer Cake............................................................................................18
Chocolate Peppermint Cookies............................................................................................20
Almond Spice Cookies.......................................................................................................21
Chocolate Mousse.............................................................................................................22
recipe guide
DESSERTS
ENTREES
Chicken Braised in Coconut Milk with
Asparagus Spears
CLEANSE, GUT
SERVES TWO
PREP TIME: 15 MINUTES
COOKING TIME: 30 MINUTES
4.
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3.
then once hot, add the chicken, skin side down. Brown well (3-4 minutes) before flipping to
brown the other side.
Pour in 1 cup of coconut milk along with ½ cup water and allow to simmer slowly until the
thighs cooked through and become tender.
Add the asparagus to the pan in the last 10 minutes of cooking to steam in the braising liquid.
Remove from the heat and let cool. Once tender, season with sea salt and stir in the lemon
and freshly chopped herbs. Serve with steamed asparagus.
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1. Season the chicken well with sea salt and black pepper.
2. Heat a large oven proof skillet over medium high heat. Add a few tablespoons of coconut oil
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2 free-range/local (if you can) chicken thighs (leave skin on)
2-3 tablespoons coconut oil
1 can full-fat coconut milk
1/2 cup water
2 teaspoons fresh sage
2 teaspoons fresh oregano
zest of 1 lemon, cut into thin half moons
1 handful of asparagus per person
sea salt to taste
recipe guide
Cooking the chicken in coconut milk gives a wonderful flavor and texture to the recipe. It’s also
the perfect picnic food, easy to pack and you don’t need utensils to enjoy it. Served as finger food
with the asparagus spears, it’s like a uniquely delicious twist on fish and chips!
Baked Black Cod with Miso
CLEANSE, GUT
SERVES TWO
Not only is fresh cod melt-in-your-mouth delicious, but this simple miso glaze, that’s ready in
minutes, is insanely good too. The combination will make your whole family happy, and we can
attest that with this recipe, you’ll have to work hard to eat slowly!
For the Fish:
1-2 8 ounce cod fillets per serving (so 4 if you’re serving two people)
For the MARINADE:
1/4 cup chickpea miso paste
1/4 cup mirin (rice wine) or you can use white wine*
2 tablespoons rice wine vinegar
2 tablespoons wheat free tamari
2 tablespoons fresh ginger, grated
2 tablespoons sesame oil
Garnish:
3 scallions, oven roasted with the fish
*mirin is easily found at most health food stores or ethnic markets
1. Preheat oven to 350F
2. Whisk together all ingredients for the marinade.
3. Place the fish in a glass or stainless steel dish and cover with the marinade. Let sit for 20-30
minutes, and keep checking so you can spoon the marinade back over the fish if it slips off.
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6.
5
5.
place into the oven, along with the scallions.
Cook for 10-12 minutes, until the fish is cooked through and the scallions are browned and
tender. Be sure not to overcook, as fish is best very tender.
Remove from the oven and serve immediately, garnishing with the scallions.
recipe guide
4. Transfer the fish onto a parchment lined baking pan, pour the marinade over the fish, then
shepherd’s pie
Cleanse
Serves 4
Cooking Time: 20 minutes
the pot and cook over high heat until tender when pierced with a fork.
2. Strain and allow to drain thoroughly.
3. Put the strained vegetables back into the pan and using a hand masher, mash the roots with
the coconut oil until there are no more chunks. Add in the almond milk and season with sea
salt and white pepper. Cover and set aside.
4. Heat a large saute pan with 2 tablespoons coconut oil. Spread the ground lamb into one
large flat round. Add the lamb to the pan and sear until browned. Flip and repeat.
5. Begin to break up the lamb then add in the vegetables. Stir to combine and cook until soft
6. Sprinkle in the herbs and flour. Continue to stir to prevent burning.
7. After a few minutes, add the stock. Allow to slowly simmer and gradually thicken. Season
with sea salt, and remove the pan from the heat.
8. Pour lamb-veg mixture into a large dish.
9. Top with the mashed roots and using a spatula, spread the mash over the entire surface of
the lamb mixture.
10. Place in the oven to cook for 20 minutes. Serve warm.
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1. Chop all vegetables. Place the pieces into a medium sized pot. Add an inch of water, cover
clean holiday
Ingredients for
the Filling:
1 lb ground lamb
1 large carrot, chopped into small pieces
1 large onion, chopped into medium pieces
2 celery sticks, chopped into medium pieces
1 tablespoon Mediterranean Seasonings (or 2
teaspoons dried oregano, 2 teaspoons onion
granules and 1 teaspoon dried thyme)
3 tablespoons brown rice (or millet) flour
2 cups chicken or vegetable stock
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Ingredients for the Mashed
Root Veggies:
2 medium sized parsnips, peeled,
cut into large chunks
1 large celery root, peeled,
cut into large chunks
2 tablespoons coconut oil
½ cup almond milk
Sea salt to taste
¼ teaspoon white pepper
recipe guide
There’s nothing quite like digging into warm comfort food during the winter months. This meal
is perfect for lunch when you’re on the cleanse and makes a great dinner any other time. We’ve
given you a classically delicious recipe, but feel free to try any other variations you come up with.
The pomegranate seeds on top add a super antioxidant punch, perfect for cold and flu season.
Roasted Autumn Vegetables and Rice with
Cranberries and Walnuts
Cleanse, Veg an
Serves 6
This Roasted Vegetable and Rice recipe uses fall fruits and root vegetables with a touch of
Thanksgiving spices. Great as an after-holiday dish to get yourself back on track or as a postworkout meal.
1 large sweet potato
2 medium carrots
3 small or 1 large turnip
1 medium red onion
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon sea salt
1/4 cup olive oil
1 1/2 cups long grain brown rice
1 cup walnuts
1/2 cup dried cranberries (sweetened with fruit juice, not sugar)
2 small or 1 large Granny Smith apple, diced
2 scallions, sliced thin
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4.
5.
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3.
sea salt. Toss with olive oil until evenly coated, then place onto a baking dish. Roast until
tender, about 15-20 minutes. Preheat oven to 325. Bring a small pot of water to boil if you
need to melt the coconut oil. When the water comes to a boil, add the coconut oil jar to the
pot of water (removed from the heat, do not put the jar in the pot while it’s on the burner) and
let it melt.
While the vegetables cook, prepare the brown rice and walnuts. Place the walnuts onto a
baking dish and bake until golden brown. Remove from the oven, let cool then roughly chop.
Cook the rice in 3 cups of water. Keep warm.
Once the vegetables are tender, remove from the oven and place in a large bowl. Toss
together with the chopped walnuts, scallions, dried cranberries and cooked rice. Taste, adjust
seasonings and serve.
recipe guide
1. Preheat oven to 375F.
2. Chop up your vegetables and apples, then place in a large bowl and stir in the spices and
Mushroom Lasagna
Cleanse, Veg an
Serves 4
Prep time: 30 minutes
Cooking time: 30 minutes
of sea salt. Cook the noodles according to direction on the package. When tender but slightly al
dente, drain and set aside. If you do this well in advance of the rest of the steps, be sure to toss
the noodles with a little olive oil to prevent them from sticking to each other while they sit.
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1. Preheat oven to 350.
2. Bring enough water to cover the noodles with several inches over the top) to a boil with a pinch
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Garnish:
sea salt, to taste
freshly cracked black pepper
2 tablespoons freshly chopped thyme
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For the Cashew Sauce:
1 ½ cups cashews
1 tablespoon nutritional yeast
2 tablespoons lemon juice
1 large garlic clove
water as needed
2 teaspoons sea salt
recipe guide
For the Lasagna:
¼ cup or more coconut oil (split between mushrooms and spinach/onion pans)
1 pound mixed mushrooms (white, crimini, shiitake, chicken of the woods)
1 large portobello mushroom
1 large onion, sliced thin
½ pound spinach
1 box gluten free lasagna noodles (we like Tinkyada brown rice noodles)
enough water to cook noodles
pinch of sea salt
3. Clean and slice the mushrooms thin. Heat a large heavy bottomed skillet over high heat. Add
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clean holiday
recipe guide
some coconut oil, and in batches, sauté the mushrooms until tender and lightly browned.
Continue until all the mushrooms are cooked. Set aside.
4. Heat another pan with coconut oil and sauté the onions until soft, then add the spinach and
cook until just wilted. Set aside.
5. Prepare the cashew sauce by blending the ingredients until a smooth, creamy consistency
is reached, using water to help thin it out to desired consistency. Remember, it has to be
spreadable so if it’s too thick, it’ll rip the noodles and won’t spread.
6. Assemble the lasagna.
7. Using a squarish baking pan or Pyrex container, begin by spreading a little cashew sauce on
the bottom of the dish, then add a layer of noodles.
8. Sprinkle with fresh chopped thyme. sea salt, and black pepper
9. Spread a thin layer of cream sauce over the noodles then top with the cooked mushrooms
and onion and spinach mixture.
10. Repeat this pattern of steps until you run out of ingredients. To make it easier when slicing,
alternate the direction of the lasagna noodles as you build the lasagna.
11. Place in the middle of the oven and cook until warmed through, about 20 minutes.
12. Serve warm, but it’s also delicious as cold next-day leftovers!
Whole Roasted Fish
Cleanse, Gut
Serves 2
prep time: 20 minutes
Cooking time:20 minutes
6.
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4.
5.
fingers to rub the liquids into the flesh.
Place in the oven and cook for about 15-20 minutes, or until firm to the touch.
Remove from the oven and transfer onto a serving platter.Squeeze the other half of the lime
over the fish and sprinkle with sea salt.
To serve, divide the fish amongst plates, with more lime and cilantro leaves or simply dig
in with forks right off the serving dish. Sharing is always encouraged and communal eating
makes for very connected eating experiences, which is what nourishment is all about!
clean holiday
1. Preheat the oven to 400°F and prepare fish (scale and gut) if not already done.
2. Cut 3-4 lines into the flesh of the fish in a horizontal direction. Place in a roasting dish.
3. Drizzle the olive oil, fish sauce, tamari and squeeze half of the lime into the slices. Use your
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1 whole fish (we used striped bass but you can use rockfish, black sea bass, snapper, etc.),
scaled and gutted (you can remove the fins if you want or leave them on)
2 tablespoons Red Boat fish sauce
a few splashes gluten free tamari
a drizzle of olive oil
½ cup cilantro leaves
1 lime, cut in half
sea salt, to taste
recipe guide
This beautiful presentation is also incredibly delicious and packed with balancing omega 3’s
and protein. A meal that’s good for the body and the soul, especially when everyone eats off the
same serving plate, connecting over food fresh from the nourishing ocean.
Cocoa Rubbed Rack of Lamb
Cleanse, Gut
Serves 2
Prep time: 15 minutes
Cooking time: 30 minutes (includes resting time)
A flavorful way to get protein and essential B vitamins, enjoy this lamb dish warm; with roasted
root vegetables, a root vegetable puree or cooked greens. The teccino or dandy blend gives the
cocoa rub a coffee flavor that’s complex and adds to the earthiness.
For the Rub:
2 tablespoons Dandy Blend or Teccino (optional but recommended)
2 tablespoons cocoa powder
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon ground fennel seed
½ teaspoon sea salt
For the Lamb:
1-2 racks of lamb (or 1 pound of loin)
2 tablespoons coconut oil
1. Preheat oven to 400F.
2. In a small bowl combine the ingredients for the rub. Mix to combine. Place most of the
mixture onto a plate or glass container.
3. Press the flesh of the lamb into the rub and coat evenly all over. Shake off the excess.
4. Extra rub can be refrigerated and used later (up to several months). It works with chicken,
beef (for the Gut Program), and portobello mushrooms.
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8.
9.
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7.
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6.
coconut oil in it, and when the oil is smoking, place the lamb, rub side down, onto the pan.
Sear until brown, about 2-3 minutes, then flip and sear on all subsequent sides for a few
more minutes before placing into the oven to warm through.
Depending on the thickness of the lamb, roast for 8-10 minutes. I prefer lamb to be more on
the medium-rare side (if using a meat thermometer, about 100F internally).
Remove from the oven and let rest on the cutting board for a few minutes before slicing.
Serve warm with your choice of sides.
recipe guide
5. Prepare a grill or heat a heavy bottomed pan (oven-proof) over medium-high heat. Melt the
SOUPS &
SIDES
Butternut Squash Soup
Cleanse, Gut
Make s 2 quarts
prep time: 15 minutes
cooking time: 20 minutes
Creamy and delicious, this vibrant soup is packed with nutrition and makes for a satisfying meal,
whether or not you’re on a cleanse.
Garnish
toasted pumpkin seeds
thinly sliced nori sheets
1. Prepare vegetables; peel and chop the onions, butternut squash and garlic if you haven’t already.
2. Place the prepared onion, squash, garlic, and bay leaf into a large pot. Pour in the broth,
cover, then bring to a boil.
3. Once boiling, reduce the heat a bit and simmer until the squash is tender.
4. Pour the contents of the pot, except the bay leaf, into a blender along with the coconut milk,
clean holiday
For the Soup:
1 large yellow onion, roughly chopped
3 garlic cloves, roughly chopped
roughly 2 pounds or 6-7 cups of roughly chopped (peeled) butternut squash
1 medium sized strip of kelp
1 tablespoon dried sage
3-4 cups homemade chicken or vegetable broth (3 cups makes it thicker, 4 will thin it out a bit more)
1/2 cup full fat coconut milk
sea salt to taste
fresh ground pepper to taste
recipe guide
Winter squash boosts immunity, is anti-inflammatory, contains B vitamins and folate, and is good
for the heart, digestion and your eyes. So eat up and be well!
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then puree until silky smooth.
5. Season to taste with sea salt and pepper. Serve with a sprinkle of pumpkin seeds and sliced nori.
Stuffed Mushrooms
Cleanse*, Gut, Veg an
Serves: 4
Prep time: 20 minutes
Cooking time: 30 minutes
One of the quintessential potluck or holiday party dishes, this easily becomes a hearty family
meal (perfect for Meatless Mondays) by using large portobello caps. But the stuffing works for
any mushroom, so make them both ways!
5 large portobello mushroom caps
Extra-virgin olive oil, for liberal drizzling
2 tablespoons minced fresh rosemary leaves
Sea salt and freshly ground black pepper to taste 2 tablespoons avocado oil
2 celery stalks, diced small
1 medium carrot, diced small
1⁄2 small onion, chopped
2 teaspoons dried sage
1 teaspoon dried thyme
1⁄2 cup roughly chopped fresh parsley
1 cup cubed gluten-free bread
2 plum tomatoes, chopped
Juice of 1 lemon
1. P
reheat the oven to 350 ̊F.
2. In a baking dish, place 4 of the mushrooms and drizzle them with a few tablespoons of olive oil,
then season them with rosemary, salt, and pepper. Allow them to marinate for 15 to20 minutes.
*Omit tomatoes
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5.
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4.
oil in a pan and lightly sauté the chopped mushroom with the celery, carrot, and onion until the
vegetables are soft. Remove them from heat and allow them to cool.
In a medium bowl, stir together the cooked vegetables, sage, thyme, parsley, bread cubes,
tomatoes, and lemon juice. If the stuffing seems too thick, add a bit of water to moisten it. Season
the mixture to taste, then distribute it between the four marinating mushrooms.
Bake the stuffed caps for 20 to 30 minutes or until the mushrooms are tender and the stuff- ing
begins to crisp. Serve warm.
recipe guide
3. While those mushrooms rest, chop the remaining mushroom into small pieces. Heat the avocado
Cumin Roasted Carrots
Cleanse, Gut*
Serves 2-4
prep time: 10 minutes
cooking time: 30 minutes
*omit coconut nectar for Gut
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Preheat the oven to 375°F
Slice carrots and grind spices.
Toss the the carrots with the coconut oil, lime juice and zest, optional coconut nectar and spices.
Transfer to a baking dish and roast for about 30 minutes, or until tender and lightly browned.
Sprinkle with the mint leaves, lime juice and zest, and serve.
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1.
2.
3.
4.
5.
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1 pound carrots (try to choose ones that are roughly the same size)
1 tablespoon melted coconut oil
1 tablespoon coconut palm nectar (omit for Gut Cleanse)
2 teaspoons freshly ground cumin (powder)
1 teaspoon freshly ground coriander seeds
¼ teaspoon chipotle powder
2 teaspoons sea salt
mint leaves
juice and zest of 1/2 lime
recipe guide
Simple is often best, and this is a great example. You can try this with other vegetables too, like
parsnips or Brussels sprouts, anything roasted and well-seasoned will be wonderful.
Macadamia Nut Cheese
Cleanse, Gut, Veg an
Macadamia nuts are easy to find and high in healthy saturated fat which helps speed up
metabolism. Marcona almonds are high in protein and we use them for this recipe because they
come already peeled. Pine nuts and cashews would work as well.
Here are some options:
1. Pack into a mold and serve upside down in a large rectangle or square
2. Roll into a log and then roll the log through minced herbs and spices of your choice
3. Pack into a container for easy serving and storing, as chèvre is often sold.
4. Serve with gluten-free crackers, with sliced vegetables and a creamy dressing as crudités,
gluten-free toast, or as a garnish for salads, stir-frys and vegetable or brown rice pasta
dishes. This also makes a wonderful filling for a clean lasagna. . .which will be up on the blog
over the coming weeks.
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as little water as possible, adding more only as needed. But be aware that some blenders
need more water than others, so go slowly and adjust as needed for your own equipment.
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1. Place the nuts, salt and a few tablespoons of water into a high speed blender or food processor.
2. Blend on high until you have a creamy consistency.
3. Too much water will make the cheese too soft and mushy, so blend the nuts until smooth with
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2 cups raw or dry-roasted (unsalted) macadamia nuts and/or marcona almonds
(or a mix of any nut you choose)
pinch of sea salt
2 teaspoons mixture of finely diced sage and rosemary
(as you get comfortable with this recipe, experiment with different herbs)
less than or approximately ¼ cup of water
(you’ll start with a small amount and work up as needed while blending)
recipe guide
You could also use regular almonds, but if you want them skinless (which is recommended for
this recipe), it’s a pretty involved project, so we’d suggest finding already peeled nuts for this
versatile and delicious “cheese”.
Hanukkah Potato Latkes
contains eggs
Make s: 8 cakes
This is a twist on traditional latkes. We use coconut oil to fry them, which promotes gut health,
immunity, and metabolism function. You could also use lard or pasture-raised animal fat, if you
can get it from local farmers. 11⁄2 pounds Yukon Gold potatoes
1 large pasture-raised egg, lightly beaten with a fork or whisk 1⁄4 cup minced onion
2 tablespoons tapioca starch
2 teaspoons sea salt
2 tablespoons coconut oil
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in your hands to get rid of any excess liquid. Once they are dry, combine them with the eggs,
onion, tapioca starch, and salt.
2. Heat a heavy-bottom skillet over medium-high heat. Melt the coconut oil in the pan and,
when the oil is hot, drop in 1/3-cup portions of the potato mixture, shaping them into small
cakes. Fry them for 4 to 5 minutes on each side, until they are crisp, golden brown, and
warmed all the way through.
Pairings:
Serve with pasture-raised eggs cooked to your preference, salads, Hanukkah meals, The Most
Perfect Chicken Breast (page 163), or for a delicious mix of textures, the Everything Kale Salad
(page 69).
Variations:
For Sunday brunch, serve them with smoked salmon and Sour Cream (page 98).
recipe guide
1. Wash and peel the potatoes, then grate them into a large bowl. Squeeze the grated potatoes
DESSERTS
Banana Bread
contains eggs
Make s 1 full size loaf or 2 small loaves
5.
6.
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3.
4.
until soft (use fork or potato masher), it’s okay for small chunks of banana to be left in the
batter, doesn’t have to be perfectly smooth.
Mix all the rest of the dry ingredients together.
Combine wet into dry. You can add any nuts (pecans, walnuts, almond pieces, etc.) or
chocolate chips or even coconut flakes at this point if you like.
Pour dough into pan(s) and bake until a toothpick comes out clean (roughly 40-50 minutes
depending on loaf size, smaller ones will cook faster, and one large one will take longer),
keep checking and remove when the top is golden brown.
Let cool for 8 minutes and then remove from pan, slice and serve. This keeps for a several
days or you can also freeze it and toast slices as needed.
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1. Preheat oven to 350. Grease (with coconut oil) the pans of your choice.
2. Combine wet ingredients (bananas, eggs, coconut oil, coconut nectar) in a large mixing bowl
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4 spotted/mushy bananas (medium-large)
4 tablespoons soft coconut oil
2 eggs
1/2 cup coconut nectar
1 cup gluten free flour of your choice
1 cup almond meal/flour
1 teaspoon sea salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cardamom (optional)
3/4 cup walnuts (optional) or any other nut, shredded coconut or chocolate chips
recipe guide
This delicious, healthy spin on banana bread is one of our favorite recipes from last year. It’s
exactly what banana bread should be; moist, sweet and full of flavor.
Coconut Blueberry Layer Cake
Contains Eggs
Make s one two layer 9” cake
You can double it and make a four layer cake if you’re feeling very celebratory. As any cake
recipe, it also makes incredible and easy cupcakes.
For Cake:
3/4 cup coconut flour
1 teaspoon sea salt
1 teaspoon baking soda
1 cup walnut oil
1 cup coconut nectar (I used Coconut Secret) and since you’re most likely post-cleanse,
you could also use raw honey
1 tablespoon vanilla
10 pastured (cage-free) eggs
3/4 cup shredded coconut
FOR ICING:
1 cup coconut manna/butter (thicker and different from coconut oil, this is made with the coconut flesh)
1/4 cup coconut nectar
1/4 cup coconut milk
Note: this makes enough to put in the middle, and cover the top with some dripping down the
side. If you want to completely cover the sides of the cake and maybe have some leftover, which I
recommend, you’ll want to double this icing recipe.
avoid sticking). Pour batter between two pans.
4. Put both round pans on a baking sheet and bake for 35-40 minutes. Check for doneness with
a toothpick, if it comes out clean, it’s ready.
5. Remove from oven (tops should be golden brown) and set aside to cool.
6. Come back after at least 15-20 minutes and remove the cake from each pan, sliding a knife
7.
8.
around the edges and using a long cake (or any) spatula to pry the bottoms up. Don’t worry
too much about it though because you’re going to cut the bottom dark layer off anyway.
Giving the pans a few smacks will usually dislodge them easily after you loosen them.
Scrape the bottom dark brown layer off each cake, it’s okay if it’s not perfectly even or flat,
but if you want it to be, you can slice carefully along the edge with a large serrated knife.
Personally, I hate to see any of it go to waste and it’s going to taste delicious no matter how
“rustic” it looks.
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first then add the rest just for ease of mixing.
3. Grease 2 round 9″ cake pans with coconut or walnut oil and dust with coconut flour (helps
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1. Preheat oven to 350.
2. Combine all ingredients together in a large bowl. It’s usually best to beat the eggs together
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You’ll need one large mixing bowl and 2 round 9” cake pans, or if you’re making cupcakes, a
muffin tin
recipe guide
1 cup frozen blueberries and optional fresh blueberries as needed
9. So for each cake round, the top will be golden and rounded and the bottom will be flat and
sliced and they sandwich together like I’ve shown below, no matter what you use for filling.
10. Combine the icing ingredients in a large bowl and beat until creamy. You can play with other
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recipe guide
variations but I loved this one, nice and light and easily altered for consistency as you go.
11. You want it easily spreadable, not too stiff but not too drippy, so beat together and then if you
need a bit more coconut milk, add a tiny bit at a time very slowly, mixing frequently so you don’t
add too much. (If you do, you can always add more coconut butter/manna to compensate.
12. Spread a slightly thicker layer on the rough side of the bottom layer (smooth,rounded, golden
side down) and layer with blueberries, making sure both icing and blueberries are spread
thick and out to the edges.
13. For the top layer of icing, you’re going to want to add more coconut milk so it’s slightly less
thick and more spreadable, so it drips down the side if you like that look. If you want to
spread it around the edges and cover all sides and the top, you would have doubled the
recipe and can adjust the coconut milk as needed.
14. Ice as desired.
15. Top with blueberries, fresh and/or frozen, and enjoy!
Chocolate Peppermint Cookies
Cleanse, Veg an
make s 2 dozen
7.
8.
9.
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6.
flour, mixing until well combined.
Stir in the chocolate chips and peppermint extract and let the dough sit (covered with a towel
or plastic wrap) for 10-20 minutes. You can also keep it in the fridge overnight.
Scoop tablespoon size dough amounts onto the baking sheet and press the tops slightly with
the bottom of a glass.
Bake for 12-15 minutes, checking to make sure they aren’t turning too dark on the bottom.
Some ovens may cook faster, so keep watch.
Let them cool completely before moving and then store in an airtight container for several days.
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with good luck) until light and fluffy.
4. Add the sugar and vanilla, creaming until smooth.
5. Add the flour in slowly, half first, mix with the non-dairy milk, and then the second half of the
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1. Preheat oven to 325 and line baking sheets with parchment paper.
2. Whisk together the flour, salt, baking powder and cocoa and set aside.
3. Beat the coconut butter with an electric beater or really mash it up (I’ve used a potato masher
recipe guide
1 1/4 cup millet flour
1 teaspoon baking powder
1/2 teaspoon sea salt
2/3 cup unsweetened dutch-processed cocoa powder
1/2 cup cubed coconut oil/butter
1 cup coconut nectar crystals
1 tablespoon vanilla extract
1/3 cup non-dairy milk (almond or coconut)
chocolate chips (roughly 1 bag), you can use Gnosis bars broken into “chips” or unsweetened
carob or cacao chips
1 teaspoon peppermint extract
Almond Spice Cookies
Cleanse, Gut*, Veg an
Make s: 12 cookies
Prep time: 10 minutes plus 30 minutes to 24 hours
Refrigeration time Cooking time: 10 minutes
This is a great cookie recipe to make any time of year, and something kids will love to help with
(and of course probably want to lick the spoon and bowl). The dough is as tasty as the cookies,
so feel free to use it as you would uncooked cookie dough (aka eating straight from the bowl) or
as a post-workout snack that’s easy to travel with in a plastic container.
2 1⁄2 cups almond flour
2 tablespoons coconut flour
1⁄2 cup arrowroot powder
1 teaspoon baking soda
1⁄4 teaspoon sea salt
1 teaspoon ground cinnamon, plus more for sprinkling 1⁄4 cup plus 1 tablespoon coconut oil, melted
1⁄2 cup coconut nectar
1 teaspoon almond extract
1. In a large bowl, combine the flours, baking soda, salt, and cinnamon. Stir in the melted coco-
recipe guide
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* Omit coconut nectar; use stevia, xylitol, or Lakanto
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3.
4.
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2.
nut oil, coconut nectar, and almond extract. Mix just until everything is combined
Wrap the dough in plastic wrap, tightening the sides and shaping it to form a long, even
cylinder. Place it in the fridge to solidify, for a minimum of 30 minutes or up to one day.
When you’re ready to bake the cookies, preheat the oven to 350 ̊F.
Remove the dough from the plastic wrap and slice it into 1⁄4-inch rounds. Place the cookies on a
parchment-lined baking dish, and sprinkle each cookie with cinnamon. Bake them for 5 minutes,
then flip each cookie and bake them for an additional 4 to 5 minutes, until they feel set.
Chocolate Mousse
Cleanse, Veg an
A crowd pleasing sweet treat that’s actually packed with nutrition, this chocolate mousse will be a
hit wherever and whenever you serve it. If you keep the main ingredient secret, almost no one will
guess that it’s avocados that give this mousse body and creamy texture.
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to scrape the sides down more often) until creamy. You can start with one tablespoon of
coconut oil and see if you need more. Sometimes, if it’s not creamy enough, I add a splash of
almond or coconut milk, but it’s not always necessary.
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1. Blend all ingredients together in a food processor (a blender can work too, you may just need
recipe guide
2 ripe avocados
1/4 cup coconut nectar
1/2 cup unsweetened carob or raw cacao or cocoa powder
1-2 tablespoons coconut oil
1 teaspoon vanilla
a pinch of sea salt
optional shredded coconut for garnish
DRINKS
Hot Chocolate
Cleanse, Veg an
Serves 2
7 ounces dark chocolate, coarsely chopped
1/2 cup boiling water
3/4 cup almond milk
1/4 cup coconut milk (from a can)
1. In a medium bowl add the boiling water to the chocolate pieces and let stand for 1 minute.
recipe guide
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3.
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2.
Whisk until smooth.
In a small saucepan, bring the almond milk and coconut milk just to a simmer. Add the chocolate
mixture and whisk over moderate heat until hot. Remove the saucepan from the heat.
Pour the hot chocolate into demitasse cups or small mugs and serve.
Ginger Juice
Make s 1 pint
1 cup freshly sliced ginger
2 cups water
optional: squeeze of honey, coconut water or water
1. Place the ginger and water in a blender and blend on a high setting for 30 seconds. Pour the
blended mixture through a fine-mesh strainer. Store the juice, refrigerated, in a container for
up to two weeks.
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recipe guide
Enjoy a shot of ginger straight up, or add a dash of honey and coconut water.
Clean Coffee Latte
Vegan
Serves 2
Our take on the bullet-proof coffee.
8 oz Organic Coffee
8 oz Almond Milk
2 tablespoons organic coconut oil
1 tablespoon organic honey (or stevia)
pinch of sea salt
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2.
the almond milk and coffee into a blender. Add 2 tablespoons of organic coconut oil. Add 1
tablespoon of organic honey (or stevia if you’d like it sugar free). Add a tiny pinch of sea salt
Blend all the ingredients together on high and serve in a mug.
recipe guide
1. Brew 8 ounces of organic coffee. Warm up or steam 8 ounces of almond milk. Pour both
Rejuvenating Eggnog
contains eggs
Prep Time: 5 Minutes
This is a delicious warm eggnog-type drink. The eggs and collagen give absorbable protein while
the coconut oil adds good saturated fat. Finish it off with some spices, and you get a sweet,
sugar-free drink that deeply nourishes the body.
2 to 3 pasture-raised eggs
2 tablespoons coconut oil
1 to 2 tablespoons Great Lakes collagen hydrolysate 1 scoop of vanilla protein powder (optional)
1 teaspoon ground cinnamon
1⁄2 teaspoon ground nutmeg, or to taste
Pinch of cloves
Pinch of sea salt
Stevia to taste
1. Add all ingredients to blender. Slowly pour 2 to 21⁄2 cups boiling water into the blender.
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recipe guide
Boiled water will cook the eggs. If you are making larger quantities, do not fill the blender too
high, as it will spurt out. Blend on low and then increase speed for 15 to 20 seconds. Drink
immediately or transfer to a thermos. It will keep for several hours.
Variations:
Add 1 tablespoon of grass-fed butter to this drink if dairy works for you.
Pumpkin Pie Shake
Cleanse, Veg an
Serves 1
1⁄2 cup roasted sugar pumpkin
8 ounces coconut milk
4 ounces chilled nut milk
1 teaspoons cinnamon
1⁄4 teaspoon vanilla
1⁄2 teaspoon freshly grated nutmeg
1 teaspoon freshly grated ginger
1⁄2 teaspoons allspice
pinch of clove
pinch of sea salt
1 date, pitted
2 tablespoons coconut palm sugar
recipe guide
This is a wonderful recipe for using up leftover roasted pumpkin or winter squash, and it’s like
having dessert for breakfast. Pumpkin pie in a glass is simply amazing. Perfectly spiced and with
just the right amount of sweetness, this shake is packed with healthy fat and nutrients to keep you
satiated and energized for whatever your fall and winter months have in store. It’s great anytime
of the day or year, but particularly wonderful right now when fresh pumpkins are readily available.
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45 seconds.
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1. Place all the ingredients into a high speed blender and blend until smooth and creamy, about
OUR PROGRAMS AND PRODUCTS
Clean Cleanse
The Clean Cleanse is a twenty-one or seven day program designed to support the body’s natural
ability to heal itself. It focuses on cleansing and detoxification through a mixture of dietary change
and supplementation.
The program was created to be easily incorporated into a busy schedule while providing all the
practical tools necessary to support and rejuvenate the body. The effect is transformative. Typical
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Essentials Shake
Essential Shakes is our protein and fiber mix. It’s a simple way to add in powerful nutrition
to your life each and every day. A daily shake will help to provide easily digestible nutrients,
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breakfast, as a snack, or as a an after-workout meal.
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recipe guide
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