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 Harrington, these 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:
INGREDIENTS
INGREDIENTS
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
- In a large soup pot, sauté onion and garlic gently in olive oil until softened and fragrant. Add curry powder and stir to combine.
- Add miso paste and stir to coat onions.
- 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.
- Remove from heat and let stand until cool enough to puree.
- 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!]
- Season with salt.
- Ladle soup into bowls and drizzle with lemon oil if desired just before serving.

- 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
- Preheat oven to 350°F.
- Shred cabbage/carrots.
- Chop scallions/cucumber/cilantro.
- Slice peppers,
- Steam broccoli and chop.
- Rub chicken breasts with spice powder and salt. Bake in over until internal temperature reaches 165°F.
- Meanwhile, prep all your vegetables.
- Add cabbage, scallions, carrot, pepper, broccoli, cucumber, and cilantro to a large bowl.
- Once the chicken is done, chop or shred finely and add to salad.
- Whisk together oil, tamari, lime juice and zest, ginger, and vinegar.
- About an hour before serving, toss salad with enough dressing to coat.
- Add seeds before serving.

- 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
- Prep: Peel and chop fruits and vegetables.
- Make: Add all ingredients into blender and process until smooth.