cleansing recipes - good vegan food. made easy. · 2 z cleansing recipes: 10 high raw recipes to...

10 High Raw Recipes to Detox and Cleanse!

Cleansing Recipes

© 2015 lovingitvegan.com2 z Cleansing ReCipes: 10 High Raw Recipes to Detox and Cleanse!

Table of Contents

introduction 3

Carrot soup 5

Broccoli and pea soup 7

salad with pine nut Dressing 9

spinach, apple and Carrot Juice 11

green smoothie 13

Vanilla Raspberry swirl 15

pineapple Berry salad 17

Raw energy Bars 19

Zucchini pasta with Tahini sauce 21

peanut Butter Coconut ice Cream 23

about the authors 24

Cleansing ReCipes: 10 High Raw Recipes to Detox and Cleanse! z 3© 2015 lovingitvegan.com

Introduction

Eating healthy can be a challenge!

Let’s even just forget how many different interpretations of the word ‘healthy’ there are! I mean, it can feel like a freaking maze!

And then there’s the fact that it’s always going to feel a bit easier to hit the speed dial for your favorite Indian take-out rather than all the effort of shopping, washing, chopping, cooking that goes into eating healthfully!

But it ain’t all that bad folks!

In this 10 cleansing recipes e-guide, you’ll see how easy it can be to eat delicious whole food meals that taste like heaven too!

These vegan, gluten-free, whole-food cleansing, raw-food-lovin’, fabulous-tasting recipes will suit any and all taste buds not to mention hitting that ‘reset’ button on your diet—so the lure of the take-outs won’t be nearly as strong!

I hope you LOVE these recipes as much as we do, and be sure to pop on over to the blog for many more fabulous vegan creations!

Love,Alison and Jaye


CaRRoT soup2 Cups Raw Carrot Juice

1 Avocado1 Handful Cilantro1 Handful Parsley2 Tsp Fresh GingerSprinkle Sea Salt

Sliced Green Salad Onions

Juice the carrots until you have 2 cups of carrot

juice. Peel and seed the avocado and chop the

ginger.

Blend the carrot juice, fresh ginger and avocado

in your blender until smooth.

Add in the coriander, parsley and sea salt and

blend again.

Pour into bowls and garnish with sliced green

onion.

Serves 2.


BRoCColi anD pea soup

1 Head Broccoli (approx 1 pound)1 Medium Onion

450g / 1 Pound Frozen Peas2 Cups Coconut Milk

½ Tsp Masala Powder1 Tbsp Soy Sauce

Dried Mixed Herbs

Cut the broccoli into pieces, slice the onion

and steam the broccoli, sliced onion and peas

in a steamer until cooked (approximately 30

minutes).

Add to a blender with the coconut milk, masala

and soy sauce. You will need to do this in 2 or

3 stages since the blender jug will not be big

enough to do it all at once.

When it’s all blended, move to a bowl and stir.

Serve into bowls and garnish with mixed dried

herbs.

Serves 2 for a meal or 4 for a starter portion.

Serve with a salad for a great high raw meal.


salaD wiTH pine nuT DRessing

Salad:

200g/7oz Romaine Lettuce2 Medium Tomatoes

1 Baby Cucumber1 Medium Carrot (Grated)

Dressing:

60g/2oz Pine Nuts1 Stalk Celery

¼ Lemon (peeled and seeded)¼ Clove Garlic

1 Handful CilantroPinch Sea Salt2 Tbsp Water

Wash the salad vegetables and then break the

romaine lettuce into pieces.

Slice the cucumber and tomato and toss with

the romaine.

Grate the carrot and add to the salad.

Add the dressing ingredients to the blender and

blend. Be careful when adding the water as

you don’t want it to be too runny. Add the water

slowly, one tablespoon at a time and then blend

until it reaches the desired consistency. You may

need slightly more or less water.

Pour the dressing over the salad and serve.

Serves 1-2.

Top Tips:This is a large salad, so makes a meal on its

own for one, or a side salad for two.


spinaCH, apple anD CaRRoT JuiCe

170g/6oz Spinach4 Carrots

4 Green Apples

Wash the ingredients and put them through the

juicer, starting with the spinach, then the apple

then the carrot. If you roll up several spinach

leaves into a cylinder shape and feed them into

the juicer together, it makes it easier.

When all the ingredients are juiced, stir the juice

and serve.

Makes 2 glasses of juice.


gReen smooTHie70g/2.5oz Baby Spinach

100g/3.5oz Strawberries200g/7oz Fresh Sliced Pineapple

1 Frozen Banana (previously peeled, quartered and frozen)1 cup Coconut Water

Add the ingredients to the blender and blend

until very smooth.

Makes one large smoothie.

Serves 1-2.


Vanilla RaspBeRRy swiRl

170g/6oz Fresh Raspberries40g/1.5oz Fresh dates½ cup coconut water

450g/1 pound frozen bananas½ tsp vanilla extract

Blend the fresh raspberries and dates into a thick

sauce. Taste test and if it’s not sweet enough, add

a few more dates.

Move out of the blender into a jug.

Place the coconut water, frozen bananas and

vanilla extract into the blender and blend. If you

have a stick attachment with your blender, use

this to push the frozen fruit down onto the blades.

Pour into a glass layering with raspberry swirl and

pour the remaining raspberry swirl over the top.

Serves 2.


pineapple BeRRy salaD

30g/1oz Baby Spinach200g/7oz Fresh Pineapple

(cubed)6 Strawberries (sliced)

30g/1oz Blueberries30g/1oz Blackberries

30g/1oz Almonds and Walnuts (mixed)

Toss the ingredients together in a bowl and

serve.

Serves 1.


Raw eneRgy BaRs130g/4.5oz Walnuts

200g/7oz Macadamia Nuts100g/3.5oz Raisins (seedless)

130g/4.5oz Dates2 Heaped Tbsp Shredded Coconut

85g/3oz Dried Cranberries2 Tbsp Cocoa Powder

Add all ingredients to a food processor and

process on the S blade until a sticky dough is

formed.

Depending on the size of your food processor

you may have to do this in two stages (half and

half).

Transfer from the food processor to a baking

tray and pat down firmly.

Place in the freezer for 1-2 hours to set.

Remove from the freezer and cut into bars.

Place the bars into small ziplock bags or wrap in

clingfilm.

Return to the freezer and keep them in the

freezer. They set extremely solidly and are per-

fect to take with you to work as a snack.

Makes 14 energy bars.


ZuCCHini pasTa wiTH TaHini sauCe

2 Cups Baby Spinach1 Large Green Zucchini

3 Medium Tomatoes3 Small Dates

1 Tsp Chopped Ginger1 Tbsp Soy Sauce48g/1.7oz Tahini

Spiralize the zucchini into noodles and then

place onto a bed of baby spinach.

Chop the tomatoes and then add the tomatoes,

dates, ginger, soy sauce and tahini to a blender

and blend into a smooth sauce.

Pour over the top of the noodles. Garnish with

fresh sliced tomato and serve.

Serves 2.


peanuT BuTTeR CoConuT iCe CReam

2 Cups/400ml Coconut Cream or full fat Coconut Milk

2 Tbsp Peanut Butter or PB2300g/10.5oz Frozen Banana

6 Small Dates

Add all ingredients to the blender and blend

until smooth. Add to an ice cream maker for 20

minutes (or according to your ice cream maker

directions).

Serve with nuts, raisins, sliced banana, maple

syrup or any topping that you fancy.

Serves 2.


Loving It Vegan is all about simple and delicious vegan food. We’re Alison and Jaye—major league foodies in love with all kinds of vegan food, from the healthiest whole food goodness to the most decadent fat laden calorie bombs—we love it all!

If you like these recipes, then you will absolutely love our signature program: Raw Kickstart: A 14 day Raw-Food-

Lovin’ Vegan Cleanse to Re-Set and Re-Energize!

We absolutely LOVE seeing what you create from the recipes on our blog so let us know by taking a pic and tagging it #lovingitvegan on Instagram so we can admire your chef skills!

About the Authors

cleansing recipes - good vegan food. made easy. · 2 z cleansing recipes: 10 high raw recipes to...

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