For you recipe followers out there here are more detox friendly recipes.  

 

Roasted Cauliflower Recipe

• Cook time: 28 minutes

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Ingredients

• 1 head of cauliflower (broccoli, cabbage or any other veggies can also be used)
• 2-3 cloves of garlic, peeled and coarsely minced
• Lemon juice from half a lemon
• Olive oil
• Coarse salt and freshly ground black pepper

Method

1 Preheat oven to 400°F. Cut cauliflower into florets and put in a single layer in an oven-proof baking dish. Toss in the garlic. Sprinkle lemon juice over cauliflower and drizzle each piece with olive oil. Sprinkle with salt and pepper. If the oven hasn't reached 400°F yet, set aside until it has.

2 Place casserole in the hot oven, uncovered, for 25-30 minutes, or until the top is lightly brown. Test with a fork for desired doneness. Fork tines should be able to easily pierce the cauliflower. Remove from oven and serve immediately.

Yield: Serves 4.

 

 

Pumpkin chili with black beans and garbanzo beans

by: Julia from Julia's Album

Total time: 40 minutes
Ingredients:

• 1 tablespoon olive oil
• 1 large onion, chopped
• 4 garlic cloves, minced
• 1 cup pumpkin puree (from the can or homemade)
• 1 cup canned tomatoes
• 1 cup vegetable stock or water
• 1 can black beans (15 oz, 425 g)
• 1/2 can garbanzo beans (7.5 oz, 212 g) or white beans
• 1 tablespoon cumin powder (start with half the amount, and add more, to taste)
• 2 tablespoons chili powder (start with 1 tablespoon, reduce or add more, depending on your tastes and also on how spicy your chili powder is)
• salt and pepper

makes 4 lunch-size servings. You can (and should!) double this recipe, if you plan to serve this for dinner (larger portions) for 4-6 people!
1) In a large pot or skillet, cook chopped onion and minced garlic in olive oil for about 5 minutes on medium heat until soft.
2) Add pumpkin, canned tomatoes (chop them up into smaller chunks), vegetable stock (or water), black beans and garbanzo beans. Add half the cumin and half the chili powder, stir everything well, and season with salt and pepper. Taste your chili, season some more with salt and pepper if needed. Add the remaining cumin (or more) and remaining chili powder (or more), if desired. Bring to boil, make sure to stir all ingredients well together to combine flavors and spices. Reduce to simmer and cook for 20 minutes on simmer.
3) Serve in soup bowls, garnished with chopped green onion.