Food & Recipes
Get your metabolism humming and jump-start your health with these 3 recipes from Living Plate's 21-Day Cleanse Meal Plan.  Inspired by registered Dietitians Jeanne Petrucci and Julie Harringtonthese low-glycemic recipes are aimed at stabilizing blood sugar, maintaining healthy weight, normalizing hormones, promoting healthy digestion, and reducing inflammation associated with many chronic diseases.  1. 10-Minute Detox Soup: 10 Minute Detox Soup INGREDIENTS
  • 1 large sweet onion, chopped
  • 4 cloves garlic, chopped
  • 1 tablespoon olive oil
  • 1 tablespoon curry powder
  • 3 tablespoons yellow miso paste
  • 1 large head cauliflower, chopped into 2” pieces, stems included
  • 2 cups butternut squash, cubed
  • ½ cup raw, unsalted cashews
  • 6 -8 cups water
  • 1 tablespoon lemon olive oil - optional
  • sea salt to taste
  1. In a large soup pot, sauté onion and garlic gently in olive oil until softened and fragrant. Add curry powder and stir to combine.
  2. Add miso paste and stir to coat onions.
  3. Add cauliflower, squash, cashews and water. Bring to a boil then reduce heat and simmer until cauliflower is soft, about 15-20 minutes. Add water if necessary to keep cauliflower covered.
  4. Remove from heat and let stand until cool enough to puree.
  5. Puree soup in batches in blender – be sure cover of blender is on tight as steam from soup could pop lid [we like to cover with a towel just to be sure!]
  6. Season with salt.
  7. Ladle soup into bowls and drizzle with lemon oil if desired just before serving.
2. Asian Chicken Vegetable Salad:Asian Chicken Vegetable Salad INGREDIENTS
  • 1 1/2 pounds skinless chicken breast
  • 1 tablespoon five spice powder
  • 1/2 teaspoon salt
  • 1 small head green cabbage shredded
  • 6 scallions chopped
  • 2 carrots shredded
  • 2 red peppers cut into thin
  • 2 cups broccoli lightly steamed and chopped
  • 1 seedless cucumber chopped
  • 1 cup cilantro chopped
  • 4 tablespoons toasted sesame oil
  • 4 tablespoons tamari [or soy sauce]
  • 2 limes zested and juiced
  • 2 tablespoons ginger grated
  • 1/2 cup rice wine vinegar
  • 2 tablespoons sesame seeds
This recipe is an excellent way to use leftover vegetables! INSTRUCTIONS Prep:
  1. Preheat oven to 350°F.
  2. Shred cabbage/carrots.
  3. Chop scallions/cucumber/cilantro.
  4. Slice peppers,
  5. Steam broccoli and chop.
  1. Rub chicken breasts with spice powder and salt. Bake in over until internal temperature reaches 165°F.
  2. Meanwhile, prep all your vegetables.
  3. Add cabbage, scallions, carrot, pepper, broccoli, cucumber, and cilantro to a large bowl.
  4. Once the chicken is done, chop or shred finely and add to salad.
  5. Whisk together oil, tamari, lime juice and zest, ginger, and vinegar.
  6. About an hour before serving, toss salad with enough dressing to coat.
  7. Add seeds before serving.
3. Beauty Greens Smoothie: Beauty Greens Smoothie INGREDIENTS
  • 1 cup papaya peeled and chopped
  • 2 kiwis peeled and chopped
  • 1 pear chopped
  • 1 medium cucumber peeled and chopped
  • 1 stalk celery chopped
  • 1" piece ginger, peeled and chopped
  • 1/2 lime peeled
  • 1 cup spinach leaves
  • 4 sprig parsley
  • 1 1/2 cups water
  1. Prep:  Peel and chop fruits and vegetables.
  2. Make: Add all ingredients into blender and process until smooth.
To sign up for the full 21-day meal plan, visit: https://www.gatheredtable.com/deans21day For even more delicious recipes from Living Plate, visit: http://livingplate.com/recipes-index/