from her cleanse recipes on Redbook Magazine

Read more: Gwyneth Paltrow Cleanse Recipes – Clean Program Recipes – Redbook

Read more: Gwyneth Paltrow Cleanse Recipes – Clean Program Recipes – Redbook

Read more: Gwyneth Paltrow Cleanse Recipes – Clean Program Recipes – Redbook

Breakfast: Mango with coconut water
2 ripe mangoes, peeled and cut into pieces
1 cup coconut water
2 tbsp dried and shredded coconut flakes
Zest and juice of 1 lime
1⁄2 tsp cardamom powder
Handful of ice cubes (optional)
1 scoop chocolate or vanilla brown rice, hemp or pea-based protein powder (such as Vega, Living Harvest, Sun Warrior or Lifetime Life’s Basics) (optional)
1 tbsp ground flaxseed (optional)

Blend and enjoy.

Makes 1 serving

Onion Bread or Crackers

on youtube -http://youtu.be/Go8420x8iR0

Servings:

This is an easy, flavorful bread than can be used to make sandwiches, to dip or to eat alone. And a great recipe for variations !Eat with hummus, tomatoes, avocado or a salad!

Based on a recipe by Matt Amsden in RAWVolution. I’ve made a few changes: the paste to onion ratio has been boosted for a thicker consistency and used Coconut Aminos instead of Nama Shoyu for a less salty taste.

1. Peel and half the onions. Pulse just a few times in the food processor, before it becomes mush.
2. Place onions in large bowl and mix with rest of ingredients until thoroughly combined.
3. Spread mix over a Teflex sheet and repeat until all of mixture is used (I usually end up using 2 sheets). Score into 9 equal pieces (2 cuts horizontally, 2 vertically, to make 18 pieces.)
4. Dehydrate at 100°F for 24 hours. Flip and return to dehydrator for 12 hours. (Double the time for crackers, or more, until crispy.)

Adapted from the book, “The Whole Health Warrior,” by Dr. Mike Chaet, This dipping/coating sauce makes an “Oh, my gosh” delectable salty snack. For those craving a perfect crispy-something or quick pick-me-up, for kids and adults, this is the perfect idea. What a great food to have around to keep you from eating unhealthy, fat- and sugar-filled foods! Add your own tasty herbs for a difference in taste.

on youtube- http://youtu.be/XIHixaBGpdE

Ingredients:

1 red (or yellow) bell

4 T. brazil nuts (or pecans)

the juice of 3 limes

2 T. nutritional yeast (not raw)

2 tsp. chickpea miso (or coconut aminos)

pinch chili pepper flakes

2 tsp. turmeric

options: 1/2 tsp. garlic powder

juice of 1/2 orange

1 T. olive oil

1/8 tsp. salt

Instructions:

Combine all in a food processor until it makes a nice sauce. Coat or dip veggies of choice. If you like crunchy veges, dehydrate onion rings for 18 hours at

105 degrees, and kale/greens for 12 hours.

In your blender:
1 1/2 c. water
2 T. flaked onions
2 garlic cloves
juice 1 lemon
1/4 c. coconut aminos
1 tsp. olive/coconut oil
1 tsp. Bragg’s Sea Kelp Seasoning
1/8 tsp. turmeric
3 drops coconut extract
Add more water to equal 12 ounces. Blend until warm. Very satisfying!

Onion Benefits
via Natural Home Remedies by author on 1/11/12

http://www.speedyremedies.com/onion-benefits.html

http://renegadehealth.com/blog/2011/04/06/delicious-onion-bread-recipe/

Here’s the recipe…

3 lbs Sweet Onions chopped
1 cup ground sunflower seeds
1 cup ground golden flax seeds
1/2 cup olive oil
3 oz Tamari
Agave to taste

Mix all together. Spread out evenly over Teflex sheet, will make two trays.

Thanks to Shea from www.everybodycleansing.com and Cafe Gratitude!

Live Awesome!
Kev

Battered Onion Rings

These are so yummy! You can plate them up with olives, crackers, sun dried tomatoes etc as a starter snack, use them to top salads, or just eat one as a treat if you can stop at one!
Ingredients:

Onion Rings
* 2 yellow onions
* 1 cup almond cheeze
Crystal Amino’s, Nama Shoyu or Bragg’s Amino Acids
Olive oil
Lemon
Garlic

Almond Cheeze
* 2 cups of almonds soaked at least 12 hours (measured before soaking) (or 1 c. almond butter)
* Juice of 1 – 2 lemons depending on their juiciness!
* 1-2 cloves of garlic depending on your taste (optional)

Peel and slice your onions. Push the slices apart so you get onion rings.
Soak these in good quality water for an hour or so.
Strain your onion rings. If you like you can pat them dry with a clean tea towel or paper towels. Put them back in the bowl. Sprinkle with Bragg’s Amino Acids or Nama Shoyu, and olive oil. Coat all onions by hand.

Put all of the cheeze ingredients in a high powered blender or food processor and blend until crumbly.

Gently coat a few of the onion rings at a time and place them on a non stick sheet.

Dehydrate at 104F overnight or for 24 hours. The time doesn’t need to be exact.

Once dried, store in an air tight container. Use within one week.
Additional Tips!

You can sprinkle the onion rings with herbs or spices if you like for a different look and taste.

Pieter, the Wheatgrass Man in Vilcabamba, Ecuador, shows how to make Wheatgrass Bread, in the manner of the Essenes, and Ann Wigmore, in Vilcabamba, Ecuador, at the home of Matt Monarch and Angela Stokes-Monarch.
Soak 2 c. spring wheatberries for one day.
Drain. Rinse twice a day or 2 – 3 days, depending on how long you want the sprouts.
Grind in your Omega Juicer or Greenstar Juicer with:
basil, tomatoes, onions, squash, pepper, ground flax seeds
Spread on dehydrator sheets and dehydrate for 20 hours at 105 degrees. Flip over after the first 10 hours. You can also use rye or kamut berries, sprouted, instead of wheatberries.

on youtube at:

on youtube-

Slice 2 large sweet onions into rings. (To slice onions without crying or tearing, dip your knife in clean water, and dip the onion in water, as well. This has always worked. I only need to dip it once, but some say to keep the bowl of water handy and dip continuously, after every slice.)

Soak in 4 T. Bragg’s Amino Acids or Nama Shoyu and
4 T. olive oil
Juice of 1 lemon
overnight.
OR
1 c. almond milk

Dip onions into sauce above, and then into batter:
Batter:
1 c. golden flax seed
1 c. almond meal (Blend 1 c. almonds in food processor about 5 minutes, until a crumbly meal.)
1-2 cloves garlic
juice 1-2 lemons
1 T. Paprika
1/2 tsp. chipotle
1 1/2 tsp. salt
Blend batter in a food processor until it is thick, like pancake batter. Dip the onions in the sauce, then the batter, and dehydrate at 105 degrees for 12-24 hours until desired crispness.

Tangy Dipping Sauce-
Soak:
1 c. pinenuts for 12 hours. Drain and let sit (sprout) for 12 hours. Blend with:
2 T. lemon juice
1/2 c. sundried tomatoes, soaked
1/2 tsp. cayenne
1 tsp. paprika
1 tsp. sea salt, to taste
a couple drops Tobasco – optional

Onion Rings
2 large sweet or spanish onion cut into rings

1st coating
8 tbs. olive oil
4 tbs. water
Sea salt to taste

2nd coating:
1/2 c. nutritional yeast
1/2 cup ground golden flax seeds
1 cup ground unsoaked almonds
1 T. paprika or tobasco sauce
Sea salt and pepper to taste
Take each onion ring, dip it into the 2nd coating,\then into the 1st coating and then back into the 2nd coating. Your goal is to get as much of the 2nd coating as possible. Next, place the onions on dehydrator trays and dehydrate  for about 10-14 hrs at 105 degrees F. or until crispy. Serve them with a tangy dipping sauce or cashew mayonnaise.

Tangy Dipping Sauce
1 cup macadamia nuts (soaked for 2-4 hrs)
1-2 tbs. lemon juice
2 tbs. soaked sun dried tomatoes – optional
1/2 tsp. chipotle pepper
Sea salt to taste

Add everything in heavy duty food processor or a high speed blender and process or blend till smooth and creamy. Add a little water if needed. Scoop out the mixture into a bowl and garnish it with chopped cilantro and diced red bell pepper. Serve aside warm onion rings.