Don’t withhold Christmas goodies from yourself.
You certainly want to practice moderation; but enjoy the parties and family gatherings.
And balance the decadent delicacies with healthy food. Here are three recipes to help you stay on track. Each recipe is designed to detox your system. Continue to use these recipes after the holidays for a healthy glow and feeling.
Winter Fruit Granola
Low-Fat Winter Fruit Granola
Adapted from Bob Greene’s “The Best Life Diet”
Makes 24 1/4-cup servings
- 4 CUPS REGULAR ROLLED OATS
- 1/4 CUP UNPROCESSED WHEAT BRAN
- 2 TABLESPOONS CANOLA OIL
- 1/3 CUP MAPLE SYRUP
- 1 TEASPOON VANILLA EXTRACT
- 1/4 TEASPOON ALMOND EXTRACT
- 1/2 CUP SLICED ALMONDS
- 1/2 CUP CHOPPED DRIED PEARS OR APPLES
- 1/4 CUP DRIED CRANBERRIES
- 1/4 CUP CHOPPED DATES
- 2 TABLESPOONS CHOPPED CRYSTALLIZED GINGER
- Preheat the oven to 325 degrees F.
- Combine the oats and bran on a large baking sheet.
- In a small pan over medium heat, stir in the canola oil, maple syrup, vanilla and almond extract. When the mixture begins to bubble, pour it over the oat mixture and mix well.
- Bake for about 10 minutes. Add the almonds and stir the mixture thoroughly. Continue to bake until the oats and almonds are lightly toasted, about 10 minutes more, stirring again halfway through.
- Stir in the rest of the ingredients.
- Bake until the oats are crisp, about 5 minutes longer. Remove the pan from the oven, and stir the mixture. Let the granola cool for 5 minutes, the stir again.
Storage: When the granola is completely cool, you can store it in an airtight container for up to 4 weeks.
To learn more about this recipe go to: http://www.ezrapoundcake.com/archives/1438
- 2 heads broccoli (1 bunch), stems removed
- 1 head cauliflower, stems removed
- 2.5 cups shredded carrots
- 1/2 cup sunflower seeds
- 1 cup currants
- 1/2 cup finely chopped fresh parsley
- 1/2 cup raisins
- 4-6 tbsp fresh lemon juice, to taste
- kosher salt, pepper (I used 1/2 tsp salt and lots of pepper)
- kelp granules or Herbamare (optional), to taste
- Pure maple syrup, to drizzle on before serving
1. In a food processor (or chop by hand) process the broccoli (no stems) until fine. Add into large bowl.
2. Now process the cauliflower (no stems) until fine and add into bowl. Do the same with the carrots.
3. Stir in the sunflower seeds, currants, raisins, and parsley. Add lemon juice and seasonings to taste.
4. Drizzle with maple syrup to taste.
To learn more about this recipe go to: http://ohsheglows.com/2011/09/27/detox-salad/
Veggie Cleansing Detox Soup
1/4 cup water (or vegetable broth)
1/2 of a red onion, diced
2 cloves garlic, minced
3 celery stalks, diced
3 medium carrots, diced
1 small head of broccoli, florets
1 cup chopped tomatoes
1 tablespoon fresh ginger, peeled and minced
1 teaspoon turmeric (I used powdered)
1/4 teaspoon cinnamon
1/8 teaspoon cayenne pepper, or to taste (optional)
fine-grain sea salt and black pepper, to taste
6 cups water (or 4 cups vegetable broth + 2 cups water)
2 cups kale, de-stemmed and torn in pieces
1 cup purple cabbage, chopped
juice from 1/2 of a small lemon (or a whole lemon, depending how much lemon flavor you prefer)
This cleansing recipe is oil-free because avoiding the use of oil during a cleansing meal is important for the detoxification process (and you won’t miss the oil at all due to all the flavor!) but if you feel like cooking with oil, use a minimal amount – 1 tablespoon or less.
Leftovers stay well in the refrigerator for up to 3 days.
To learn more about this recipe go to: