4 Recipes to Try During Your 7-Day Cleanse

Doing a cleanse doesn’t mean your meals can’t be delicious! Here are few recipes you can try while you complete your 7-Day Healthy Cleanse.

Broccoli & Mushroom Stir-Fry

Serving size: 1.5 cups

Yields: 4 servings

Ingredients:

• 2 cups broccoli, cut into small florets
• 1/4 cup red onion, chopped small
• 3 cloves garlic, minced
• 2 cups mushrooms, sliced
• 1/2 cup carrot, shredded
• 2 tsp ginger fresh, grated
• 1/4 cup water
• 1/4 cup water chestnuts
• 2 tbsp rice wine vinegar
• 2 tbsp coconut aminos
• 1 tbsp sesame seeds
• 1/4 tsp crushed red pepper (optional)

Directions:

1. In a large skillet on high heat, add the broccoli, onion, garlic, mushrooms, red pepper, ginger, and water. Cook, stirring often until broccoli is soft and onions are translucent. Add more water as needed to prevent the vegetables from sticking.
2. Stir in the carrot, vinegar, water chestnuts, and coconut aminos. Stir well and simmer for about 2 minutes. Sprinkle with sesame seeds.

Plant-Based Borscht

Serving size: 1 cup

Yields: 6 servings

Ingredients:

• 1 carrot large
• 1/2 pound celery root
• 1 red onion, medium
• 1 zucchini, medium
• 1 tomato, medium
• 1/2 red bell pepper, large
• 6 ounces red cabbage, small
• 1/2 pound beets, medium
• 3 cups vegetable broth plus additional broth for liquid sauté
• 1 lemon
• salt and pepper to taste
• 1/4 cup parsley fresh, chopped (optional)

Directions:

1. Peel and wash the vegetables.
2. Grate the carrots, celery root, zucchini, red cabbage, and beets using a food processor or medium grate.
3. Chop the onion, tomato, and bell pepper into 1/2-inch cubes or smaller.
4. Liquid sauté the grated and chopped vegetables in pan for 3 to 5 minutes: Heat several tablespoons of vegetable broth in a pan over medium-high heat until bubbling, then add veggies and liquid sauté until just al dente, just as you would with oil, frequently deglazing pan with wooden spatula and additional broth if it evaporates.
5. Heat 3 cups vegetable broth in large pot until boiling, then reduce heat to simmer.
6. Add sautéed veggies to broth and simmer for 20 to 25 minutes, adding salt and pepper to taste, and simmer until veggies are tender.
7. Squeeze in the juice of 1 lemon to taste for traditional sour flavor.

Vegan Lettuce Wraps

Serving size: 1.5 cups

Yields: 4 servings

Ingredients:

• Water to sauté veggies
• 1 medium yellow onion, chopped
• 1 red bell pepper, chopped
• 2 cloves garlic, minced or pressed
• 1 tbsp fresh chopped ginger or ginger paste
• 2 tbsp coconut aminos
• 1 lime, juiced
• 3 green onions, sliced
• 8-10 butter lettuce leaves
• 1 cup Shredded or julienned carrots
• 1 cup Shredded red cabbage
• 1/4 cup Fresh cilantro, roughly or finely chopped

Directions:

1. Heat water in a large skillet over medium heat. Add the yellow onion and red bell pepper and cook, stirring occasionally, until softened, about 6 minutes.
2. Add garlic and ginger and stir 30 seconds or until fragrant.
3. Add the coconut aminos, lime juice, and green onions and stir to combine. Remove from heat.
4. Place about 2 tbsp each of shredded carrots and cabbage in each lettuce leaf. Scoop the veggie mixture and top with fresh cilantro, extra green onions.

Breakfast Scramble

Yields: 6 servings

Ingredients:

• 1 red onion, peeled and cut into ½-inch dice
• 1 red bell pepper, seeded and cut into ½-inch dice
• 1 green bell pepper, seeded and cut into ½-inch dice
• 2 cups sliced mushrooms (from about 8 ounces whole mushrooms)
• 1 large head cauliflower, cut into florets
• Sea salt
• ½ tsp freshly ground black pepper
• 1½ tsp turmeric
• ¼ tsp cayenne pepper, or to taste
• 3 cloves garlic, peeled and minced
• 1 to 2 tbsp coconut aminos
• ¼ cup nutritional yeast (optional)

Directions:

1. Place the onion, red and green peppers, and mushrooms in a medium skillet or saucepan and sauté over medium-high heat for 7 to 8 minutes, or until the onion is translucent. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan.
2. Add the cauliflower and cook for 5 to 6 minutes, or until the florets are tender.
3. Add the salt to taste, pepper, turmeric, cayenne, garlic, coconut aminos, and nutritional yeast (if using) to the pan, and cook for 5 minutes more, or until hot and fragrant.