Cilantro to flush out heavy metals

So very many of my friends, colleagues and clients have been struggling with heavy metal toxicity this past year. If you’ve seen my brochure, you would know that the healthy tip I listed is: “Did you know, one fistful of organic cilantro a day for 10 days straight will flush your body of serious heavy metals that are nearly impossible to avoid in this generation?” I suggest you throw a fistful in your blender with a smoothie recipe, or your juicer, mixed with other fruits and veggies. My friend Mary Ann shared this recipe for Cilantro Pesto, that you can make ahead of time, and freeze when cilantro is in season.  This pesto is so delicious on toast, rice crackers, baked potatoes, and rice pasta. Cilantro Pesto 4 cloves of garlic 1/3 C Brazil nuts 1/3 C sunflower seeds 1/3 C pumpkin seeds 2 C packed fresh cilantro 2/3 C flaxseed oil (or extra virgin olive oil) 4 T. organic lemon juice 2 tsp dulse powder Real Brand Salt to taste Process the cilantro and flaxseed oil in a blender until the cilantro is chopped.  Add the garlic, nuts, seeds, dulse and lemon juice.  Mix until the mixture is finely blended into a paste.  Add a pinch of Real Brand Salt to taste, and blend again.  Store in dark glass jars. Cilantro has been proven to chelate toxic metals from our bodies in a relatively short period of time.  Two teaspoons of this pesto daily for three weeks is purportedly enough to increase the urinary excretion of mercury, lead, and aluminum, thus effectively removing these toxic metals from our...

Curly Kale and Tomato Recipe

Are you wondering what to do with all that overflowing kale and the bushels of tomatoes from your garden?  Maybe you just love the red and green combination like I do? This is one of the more popular recipes in the Clean Diet Challenge, and amongst my family. 1 large bunch of kale (about 4-6 cups) 1 T. extra-virgin olive oil 1 Cup thinly sliced sweet onion 2 cloves of garlic, minced 2 Cups chopped Roma tomatoes, unpeeled, unseeded, or any tomatoes in abundance 1 tsp dried basil 1 tsp dried oregano 1 tsp Real or Celtic Salt 1 T. Pine nuts ♥ Remove stems and coarsely chop or tear the kale into bite size pieces. In a large skillet or wok, heat extra virgin olive oil, add thinly sliced sweet onions and garlic. Put chopped Roma or Plum tomatoes (unpeeled/unseeded) in a large bowl and squeeze out some juice. Add tomatoes with their juice to the skillet, cook 10 minutes. Add 1 tsp each of dried basil, oregano, and Real or Celtic Salt, stir well. Add about 4-6 cups of fresh kale. Cover and simmer 5-7 minutes, stirring occasionally, until the kale has softened. Sprinkle pine nuts on top. Also good the next day at room temperature ♥...

Chai Ice Cream

1 Cup (240 ml) plain or vanilla rice milk 2 Chai tea bags (herbal or regular black Chai) 2 medium pears, cored (no need to remove peel) 1/2 Cup raw cashews 1 Cup (240 ml) coconut milk 1/4 Cup (60 ml) coconut nectar pinch of fine sea salt 10-15 drops plain or vanilla Stevia, to your taste (optional) Pour the rice milk into a small pot and add the teabags.  Bring to a boil over medium heat, lower heat to simmer, cover and allow to cook for 5 minutes; turn off heat.  Press the teabags with the back of a spoon to bring out as much flavor as possible, then remove the teabags from the liquid.  Place the milk and remaining ingredients in a blender and blend until perfectly smooth.  Pour the mixture into your ice cream maker and follow manufacturer’s directions for ice cream.  Serve and enjoy!  Suitable for Vegan, Anti-Candida diets and Dairy-free...

Greek Salad

4 Cups of torn or chopped Romaine lettuce 1 Cup of chopped, canned artichokes, drained 1 Cup of halved cherry tomatoes 1 Cup of quartered, peeled cucumber slices 1 Cup of sliced black olives, drained 1/2 Cup diced green bell pepper 1/2 Cup sliced sweet or red onion (optional) 1/2 Cup of chopped fresh parsley (or 1 tsp of dried)   Dressing 1/4 Cup extra-virgin olive oil 1/4 Cup fresh or bottled lemon juice 2 tsp of dried oregano 1/2 tsp Real or Celtic Salt to taste   Put lettuce in a large bowl. Add artichokes, cherry tomatoes, cucumbers, olives, peppers, onions, and parsley. In a small covered jar, combine olive oil, lemon juice, oregano, and salt. Shake well. Toss over salad to coat well and serve. Can make ahead, the salad tastes better as it marinates in the dressing.   Serves...

Black Bean Chili Bake

1 can (12 oz) black beans, rinsed & drained 1 (14.5 oz) can Muir Glen Roasted Tomatoes (Diced) 1 cup cooked brown rice ½ Cup chopped roasted red bell peppers, drained ¼ Cup of diced sweet onion ½ Cup of frozen corn kernels Real or Celtic Salt to taste   Prepare rice according to package. Preheat oven to 350 degrees. Put beans in a large bowl, and mash until they’re about halfway crushed. Add cooked rice and all other ingredients. Stir to combine. Rub an 8×8 casserole dish with olive oil, and place mixture in it. Bake for 30 minutes. A few slices of avocado can be added to each serving. Serves...