These Fall Cleanse Recipes are companion recipes to Seizing the Season: DIY Fall Cleanse 3 Day Plan.
Roasted Veggies with Tahini Sauce
Mix 5 cups of root veggies, chopped uniformly (any combo of beets, turnips, rutabaga, fennel, carrots, parsnips) with 2 tablespoons of coconut oil and a big handful of chopped parsley. Toss veggies with coconut oil and spread out onto a baking sheet; Bake at 350 degrees for about 30 minutes or until slightly browned. Season with salt and pepper; top with parsley. Pair with Avocado Bliss soup (recipe below).
Tahini Sauce
1/2 cup tahini
1/2 cup cilantro
1 clove garlic, minced
1 tbsp wheat free tamari
Juice of 1 lemon
1/4-1/2 cup water
Whisk or blend all ingredients together. Add more water until desired consistency is reached.
Avocado Bliss (Cool Soup)
(Makes 2 Servings)
2 avocados
3/4 of a medium cucumber
1 stalk celery
Juice of 1 small lime
Handful of fresh cilantro
2 teaspoons cumin
1 teaspoon ground coriander
1/2 teaspoon salt
1 teaspoon wheat free tamari (optional)
1 cup water (if wanting warm soup use hot water)
Chives and pumpkin seeds to garnish
Blend all ingredients, except the chopped chives in a high-speed blender until smooth.
(avocados are a wonderful fat and also wonderful for hydrating the cells on a cellular level, which allows for you to detox properly.)
Carrot Ginger Soup (Warm Soup)
(Makes 4 servings)
1 tbl of coconut oil
1 yellow onion, sliced or roughly chopped
8 large carrots, uniformly chopped
1 inch ginger, chopped (or to taste)
6 cups water
In a stockpot, sauté the onion in coconut oil until soft and translucent. Add remaining ingredients and cook until carrots are soft. Blend in batches in a blender (or use a hand blender). Taste and adjust seasoning by adding either sea salt or freshly ground black pepper.
Related: Ayurvedic Diet for Vegans
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Photo: Peaceful Dumpling; pareerica via Flickr
