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Yields: 10 to 12 cups Serving size: 2 to 3 cups Ingredients 2 tsp. olive oil 1 1/4 lean ground beef, turkey or chopped chicken* 1 large onion, peeled and chopped 1 large red, orange and/or green pepper, seeded and chopped 1 large zucchini or yellow squash, chopped 8 oz mushrooms, chopped 2 cloves garlic, peeled and chopped 1 bottle (46 oz) reduced-sodium tomato or vegetable juice 1 can (15 oz) pinto, garbanzo ...Read More
Serves 4 to 6 Ingredients 2 tablespoons olive oil 1 medium onion, chopped 5 garlic cloves, minced 1 green bell pepper, cut into chunks 1 red bell pepper, cut into chunks 1 yellow bell pepper, cut into chunks 1 1/2 cups sliced mushrooms 1 cut sliced zucchini 1 cup sliced yellow squash 1 (14-ounce) can tomato purée (Muir Glen) 3 scallions, cut into 4-inch lengths, white parts cut in half lengthwise 2 cups plum or cherry tomatoes, quartered 1/4 cup ...Read More
Serves 4 Ingredients 4 scallions, chopped 2 garlic cloves, minced 4 cups spinach, well packed 2 & ¼ cups of 1-2-3 Vegetable Broth 1 bay leaf 1 teaspoon onion powder 1 tablespoon fresh parsley or cilantro 1 12-ounce package of tofu Juice of ½ lemon Juice of ½ lime Directions In a large saucepan over medium heat, cook scallions and garlic in 1/4 cup of broth for 8 minutes (or until soft). Stir in the ...Read More
Serves 4 Ingredients 4 tomatoes, peeled, seeded, and coarsely chopped 1/2 cup onion, chopped 1/2 cucumber, peeled, seeded, and chopped 1/2 green pepper, seeded and chopped 1 garlic clove, minced 2 tablespoons flaxseed oil 3 tablespoons apple cider vinegar 1/2 cup cold purified water 2 tablespoons fresh parsley Directions Place all ingredients in a blender or food processor. Blend until smooth. Serve in chilled bowls. Adapted from ‘The Fat Flush Cookbook’
Serves 4 Ingredients: 5 cups no-salt-added chicken broth 1/4 cup raw apple cider vinegar 1/3 teaspoon cayenne 1/4 teaspoon ground ginger 1 pound raw shrimp, peeled and deveined 1 1/2 cup radishes, sliced 1 1/2 cup spinach, shredded 2/3 cup scallions, sliced 1 cup Enoki mushrooms for garnish (optional) Directions: Bring broth to a boil in a large soup pot. Stir in vinegar, cayenne, and ginger. Add shrimp and cook until shrimp turn pink and ...Read More
Serves 4 Ingredients 3 pounds beef shank bones 1 large onion, cut into 1-inch pieces 2 quarts purified water 3 tablespoons apple cider vinegar 3 celery stalks, cut into 1-inch pieces 1 carrot, cut into 1-inch pieces 4 sprigs fresh parsley 4 garlic cloves, minced 2 bay leaves Directions Preheat oven to 450ºF. Place bones and onion in a roasting pan. Bake for 30 minutes or until bones are browned. Remove from oven. ...Read More
Serves 4 Ingredients 2 quarts purified water 3 pounds chicken pieces with bones 3 tablespoons apple cider vinegar 1 large onion, cut into 1-inch pieces 3 celery stalks, cut into 1-inch pieces 1 carrot, cut into 1-inch pieces 4 sprigs parsley 2 bay leaves Directions Place all ingredients in a large pot and bring to a boil. Reduce heat, cover, and simmer for about 45 minutes or until the chicken is done. Strain ...Read More
Serves 4 Ingredients 2 quarts purified water 1 large onion, cut into 1-inch pieces 3 celery stalks, cut into 1-inch pieces 1 carrot, cut into 1-inch pieces 1 bunch of scallions, chopped 8 garlic cloves, minced 8 sprigs fresh parsley 8 ounces mushrooms cut into 1/2-inch slices 2 bay leaves Directions Place all ingredients in a large stockpot and bring to a boil. Reduce heat and simmer uncovered for about 1 hour. Strain ...Read More
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© 2012 First Lady of Nutrition, Inc.
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