Curried Chickpeas

From 28 Day
Cleanse by Scott Ohlgren and Joann Tomasulo

4 cups cooked chickpeas (if you use the canned versions,
rinse thoroughly)

1 large chopped onion

2 minced cloves garlic

2 tesap. Ground cumin

1 teasp. Salt

2 tabl. Olive oil

1 teasp. Fresh ginger

1 ½ teap. Curry powder

4 cupsof kale or fresh spinach

1 ½ cups water

Heat oil in large skillet. Add onions and garlic.  Cook until onions are golden, about 10 minutes.  Add cumin and curry powder.  Stir constantly for 1 minutes.  Add greens, water, salt.  Reduce heat, cover and simmer until greens are cooked , about 7 minutes. Stir in chickpeas to heat through. Serve.

Mothers Day Raw Chocolate Truffles

1/2 cup of nut butter of your choice: almond, tahini, etc.

1/4 cup agave or honey (I wonder how maple syrup would taste, worth experimenting)

1/4 cup raw cocoa powder

1 teaspoon of vanilla

Pinch of sea salt

Toppings: shredded organic coconut, cocao nibs, cinnamon, etc.

Mix all the ingredients in a bowl and chill until the mix is firm. Shape into balls and roll them in your favorite toppings. Watch them disappear! These truffles can get a little soft when left out too long. They freeze great. Store in freezer or fridge and then just remove 10-15 minutes before serving.

CARROT AND BEET SALAD – Detoxifying Salad Recipe

Detoxifying Salad Recipe

Taken from The 28-Day Cleansing Program by Ohlgren and Tomasulo. p. 168.

  • 1 lb. of carrots
  • ¼ cup currants or raisins
  • 1/8 cup toasted pine nuts
  • 2 scallions, chopped
  • Olive oil
  • 1-2 medium sized beets
  • 1 navel orange, peeled and cut
  • 3 tablespoons mint or basil
  • 2 tablespoons fresh lime juice
  • Sea Salt

In a food processor, pulse carrots and beets until they are chopped pretty finely. In a large bowl, mix with all the other ingredients. As this sits, the vegetables will absorb the flavors more.

Pureed Sweet Peas

I found this recipe on The Worlds Healthiest Foods website. Peas are delicious and coming in season. Great substitute for mashed potatoes. One serving contains 53% DV for thiamin, 48% Vitamin C and 48% Vitamin E. This was easy to prepare and really delicious. I had some left over for lunch the next day.

8 oz. frozen peas (perferably organic)

1 medium chopped onion

2 medium chopped garlic cloves

1 or 2 tbs chicken or vegetable broth

2 tbs. of sunflower seeds

1 tbl. minced fresh herbs, mint, basil, chervil, or parsley

Salt and pepper to taste

Chop onions and garlic andlet sit fo r5 minutes to bring out their health promoting properties.

Heat 1 tbs. of broth in 10 inch skillet. Healthy saute onion in broth over medium heat for 4 minutes, stirring frequently, until translucent. Add garlic and saute for another minute.

Add 2 tbs. broth, peas, and herbs and cook until tender about 3 more minutes. Puree in blender with sunflower seeds. Season with Salt and Pepper. Serves two.

Note: Make sure you blend the peas well, scraping the side of the blender. You want the sunflower seeds to become well ground. They add body and you want them smooth.