LIVER RESCUE

underdo it. You want to make sure you get enough of those precious
nutrients to support your body as it does its hard work of elimination.

In between it all, make sure you’re sipping water, ideally with a
squeeze of lemon or lime in it, or plain if that’s what you can handle.
You don’t want to go overboard with drinking water, since you’re
getting in so many other liquids; what you need is at least a good
eight ounces every three hours. (A note on water: Avoid water with a
high pH. Although this alkalized water is marketed as a cure-all, the
truth is that it throws your body out of balance. Revisit Chapter 34 for
more on this.)

For the cucumber-apple juice, make it a 50-50 blend, unless you
don’t like either cucumber or apple, in which case you can increase
the amount of whichever one of those you prefer so that you end up
with a 25-75 or 75-25 blend. Go with the apples of your choice; don’t
be afraid that you need to stick with Granny Smiths. While that’s a
good type of apple, there are so many other great ones that offer the
medicinal benefits of their red skins: Braeburn, Gala, Red Delicious,
Fuji, Honeycrisp, Pink Lady, and more. Explore what’s available in
your area and have fun trying different types. And don’t be afraid of
those skins; keep them on when you juice the apples for maximum
benefit. If raw apple doesn’t work for you, it’s not the end of the
world if you do straight cucumber juice instead. While it will be
lacking in calories, you can get glucose and calories from the blended
fruit.

One important distinction that makes this day of fluids different
from juice fasts or cleanses you might have tried before is that the
blend of the celery, cucumber, and apple that you’re getting
throughout Day 9 has the right balance of mineral salts, potassium,
and natural sugar to stabilize your glucose levels as your body
cleanses itself of toxins. On this final day, when your body’s working
so hard to make you better, it’s as important as ever to safeguard
your adrenals—and that’s just what Day 9’s special tonics do.

If you can, take it easy today. Think about saving certain
commitments for another time. Maybe you can schedule Day 9 as a
sacred rest day, or a day with at least some rest in it. At minimum, be
mindful of all your liver’s doing for you during this period. Take a

moment to pause and think about your liver and try the hands-on liver
flushing technique at the end of the chapter. This is the end of your
liver’s great big plunge into the depths of purification, and it’s doing
beautifully. So are you.

You’ll be finishing the day as you have the previous eight: lemon or
lime water plus hibiscus or lemon balm tea for that nourishing,
hydrating flush of your system. Every time it has you running to
relieve yourself in the night, remember: you’re saying good-bye to
that much more of what doesn’t serve you.

That’s it. Nine days—just a little over a week—and you’ll be in a
very different place in your life. Physically, yes, as well as emotionally
and spiritually. In tune now with your liver’s healing secrets, you’ll
finally get to move forward.

Transition Time

Because the Liver Rescue 3:6:9 protected your adrenals, you can
get back to life afterward without feeling like all the energy’s been
squeezed out of you. In fact, you may be feeling so great that it will
be easy to forget your liver still likes TLC.

If you’re able, take a couple of extra steps to honor everything your
liver has just done for you. For your first post-cleanse day, begin with
the Liver Rescue Morning. You don’t want to put your liver in shock
by breaking your cleanse with chocolate cake, pork, chicken, or even
an egg-white omelet; liquids and high-quality glucose are more in
line with what your liver needs at this point. In addition, see if you can
avoid radical fats such as coconut, avocado, oil, nuts, seeds, and
animal products; instead focus on fruits and vegetables from Chapter
37 and Liver Rescue Recipes for your entire first day back. It’s a great
chance to use up any leftover potatoes, sweet potatoes, winter
squash, brussels sprouts, asparagus, and the like. If you can get one
celery juice and at least one apple into your day, all the better. These
measures will help stabilize your system as it adjusts to coming out of
the cleanse.

On your second post-cleanse day, see if you can try the Liver

Rescue Morning again. Later in the day is a good time to reintroduce
radical fats. Stick to one serving, either of animal protein or plant-
based fats; if you’re a big fan of both, go with one little serving of
each. Again, this is a great day to turn to those Liver Rescue Recipes
in the next chapter for meal and snack ideas.

As we covered, you may decide to keep going through some more
cycles of the Liver Rescue 3:6:9 rather than transitioning out right
away. If you’re dealing with serious symptoms or illness, for example,
or if you have a lot of weight to lose, you can take this longer term.
When you eventually come out of it, remember the tips above.

Your liver will be so relieved by these kindnesses that you pay it
during reentry that you’ll serve your long-term health that much more.
As you continue on your way, you’re also welcome to keep any habits
you enjoyed from the Liver Rescue 3:6:9. The Liver Rescue Smoothie
for breakfast, apples in the afternoon, hibiscus tea before bed, or any
other idea from the past nine days . . . if you liked it, it’s yours to use
again and again.

Now pat yourself on the back. Give yourself a “congratulations.”
You’re a Liver Rescue 3:6:9-er now, and that means more than you’ll
ever know.

HEAVY METAL DETOX

If heavy metals are a concern for you, focus on getting those out
once you’ve been through a cycle of the Liver Rescue 3:6:9. At that
point, your heavy metal detox efforts will be more effective than ever.
The Liver Rescue 3:6:9 is about addressing the broad group of
troublemakers that limit the liver. As part of that, the liver will
eliminate some heavy metals during the cleanse—and not just any
cleanse would do that. Most importantly, this cleanse gets other
poisons and toxins out of the liver so that you can more successfully
detoxify toxic heavy metals afterward. Freed up from other
troublemakers following the cleanse, your liver and other parts of

your body will be able to deliver deeper pockets of metals for
extraction—pockets that you couldn’t have gotten to before.

It does take the right measure to detox heavy metals in your post-
cleanse life: consuming wild blueberries, cilantro, barley grass juice
powder, spirulina, and Atlantic dulse every day. This combination is a
responsible, effective way to drive heavy metals out of the body, as
these foods work as a special team unlike any other. The Heavy Metal
Detox Smoothie recipe in Thyroid Healing is an efficient, delicious
way to get all five foods in one go. It’s not only the liver that’s held
back by heavy metals; metals are also present in people’s brains,
holding them back in life. What’s great about the smoothie is that it’s
effective at extracting heavy metals from both places. You can use
this heavy metal detox technique long term after you’ve tried the
Liver Rescue 3:6:9 to help free yourself of these pernicious
troublemakers.

HANDS-ON LIVER FLUSHING TECHNIQUE

Here’s a way to heighten the effects of the Liver Rescue 3:6:9. For
each of the nine days, take five minutes to lie down with your hand
over your liver. If you can do this at home, in a moment of peace,
that’s great. If all you can grab is 10 seconds sitting at your desk or in
a parking lot, that works, too.

Rest your hand on the front, right-hand side of your upper
abdomen, around the area of your lower ribcage. You can even
gently walk your fingers along your last rib, going across your
abdomen. All along there are wakeup pressure points for your liver.
Now very gently, press (don’t poke!) the liver area with your whole
hand. Find an anatomy illustration if you need a good visual of what
your liver looks like and where in your abdomen it’s situated. Let
yourself connect with your liver. If you’d like, envision that you’re
breathing white light into your liver. With your hand and your
attention, you’re giving it permission to cleanse.

If you have more than a few seconds, move on and envision your
liver as your dearest, closest friend—a long-lost friend who knows you
better than anyone else. Your hand is an offer of compassion and
reassurance. Connect yourself with your peaceful nature and then
send that message of peace to your liver. Acknowledging your liver
with this hands-on flushing technique makes a profound difference in
connecting the dots of all the steps you’re taking to care for it.





LIVER RESCUE JUICE

Makes 2 servings

Juices are a wonderful way to get in many of the most powerful liver-
healing ingredients in a quick and easy-to-digest form. Even better,
you can customize this juice until you find your favorite taste
combinations. You may find you like an unexpected combination,
such as the addition of dandelion greens or radishes!

2 apples
2 cups coarsely chopped pineapple
1 inch ginger
1 bunch celery
1 cup loosely packed parsley

OPTIONAL ADDITIONS

1 cup sprouts
4 small radishes
1 cup loosely packed dandelion greens

Run the apples, pineapple, ginger, celery, and parsley through a
juicer.

Choose any or all of the optional additions and run them through the
juicer as well. Enjoy immediately for best results, and store any
leftover juice in an airtight container in the fridge.

TIPS

Alternatively, blend all of the ingredients together in a high-
speed blender until liquefied and then strain through a nut milk
bag or cheesecloth.

HIBISCUS LEMONADE

Makes 2 servings

This hibiscus lemonade is just as gorgeous as it is delicious. It’s the
perfect show-stopping beverage for your next gathering, and it’s also
simple enough to enjoy anytime. Try freezing it into ice cubes and
keeping them on hand to make a beautiful hibiscus-infused water on
demand.

4 cups water, divided
2 teaspoons dried hibiscus (see Tips)
½ cup fresh lemon juice
4 tablespoons raw honey (see Tips)

Bring 1 cup of water to a boil in a small saucepan. Remove the water
from the heat and add the dried hibiscus. Allow the resulting hibiscus
tea to steep for at least 10 minutes, and then strain the tea into a
mug and place it in the fridge to cool.

In a medium bowl, whisk together the remaining 3 cups of water with
the lemon juice and honey until the honey has completely dissolved
and a smooth lemonade has formed.

When the hibiscus tea has cooled, stir it into the lemonade base and
enjoy!

TIPS

Store-bought tea bags can be used as well when loose dried
hibiscus is not available. Use 1 hibiscus tea bag in place of 1
teaspoon of dried hibiscus.

Alternatively, maple syrup can be used in place of honey. Start by
using 3 tablespoons of maple syrup and adjust until the desired
sweetness is reached.

The recipe above is for a beautiful, light lemonade that anyone
can enjoy. If you’re looking for even more medicinal benefits, try
using up to 2 more tablespoons of dried hibiscus for a stronger
hibiscus lemonade with a powerfully tart flavor.



LIME WATER

Makes 1 serving

While it sounds simple, don’t let that make you overlook lime water
as part of your daily routine. This powerful hydration takes only
seconds to prepare and is extremely beneficial for everyone. It not
only brings your water to life; it tastes great, too!

2 limes
2 cups water

Squeeze the juice of both limes into the water. Sip and enjoy!

TIPS

Limes travel well. When you’re on the road, you can always throw
a few limes into your bag so that you can make this hydrating
drink anytime!



CRANBERRY WATER

Makes 2 servings

This cranberry water is a simple and perfect balance of tart and sweet.
It’s easy to make, beautiful to look at, and a delicious way to bring the
amazing properties of cranberries into your day.

4 cups water
1 cup fresh cranberries
3 tablespoons lime juice
2 tablespoons raw honey

Blend the water and cranberries together until well combined. Strain
the resulting cranberry water through a sieve or nut milk bag and into
a medium-sized bowl.
Whisk the lime juice and raw honey into the cranberry water until the
raw honey has completely dissolved. Serve and enjoy!

TIPS

Frozen cranberries may be used in place of fresh cranberries.
Simply thaw them beforehand and use ½ cup of thawed frozen
cranberries in place of the fresh ones.



LIVER RESCUE TEA

Makes 1 serving

This earthy tea is just strong enough to bring together all of the
incredible properties of burdock, clover, dandelion, and nettle, and
it’s also mild enough for anyone to consume. Adjust the honey until
the sweetness is just to taste. It’s a great idea to make a batch of this
tea in the morning and leave it in the refrigerator to sip warm or cold
throughout the day.

2 cups water
1 teaspoon dried burdock root
1 teaspoon dried red clover
1 teaspoon dried dandelion
1 teaspoon dried nettle leaves
2 teaspoons raw honey (optional)

Bring the water to a boil in a small saucepan or kettle.

Remove the water from the heat and add the herbs. Allow the tea to
steep for 15 minutes or more.

Strain the tea and pour it into a mug. Stir in the raw honey if desired
and enjoy!

TIPS

Store-bought tea bags can be used as well when loose tea is not
available. Use one tea bag each of burdock root, red clover,
dandelion, and nettle.

LIVER RESCUE BROTH

Makes 2 to 4 servings

This broth is warming liquid gold that you can sip all day long.
Sometimes it can seem like a lot of effort to make broth, especially
when you’re looking at all those beautiful vegetable scraps that get
left over at the end. This recipe contains a bonus coconut curry recipe
that you can make out of those leftovers so everything gets put to
use. Check it out in the Tips. As an alternative, you can blend the
broth with the vegetables for a pureed soup.

1 bunch celery, diced
6 carrots, diced
1 winter squash (such as butternut), cubed
2 yellow onions, diced
1 inch ginger root, peeled and minced
1 inch turmeric root, peeled and minced
1 cup peeled and sliced burdock root
1 cup loosely packed cilantro
6 garlic cloves, peeled
12 cups water

Place all the ingredients in a large stock pot.

Cover the pot and bring the water to a boil over high heat, and then
reduce the heat and simmer for at least 1 hour and up to 4 hours.

Strain and enjoy as a warm, nourishing broth any time of the day.

TIPS

This recipe may also be enjoyed as a chunky vegetable soup by
leaving the vegetables whole within the broth.

Make a large batch of this broth and freeze the leftovers for use
throughout the week. Try freezing the broth in an ice cube tray
for easy thawing later.

After the broth is strained away, use the leftover veggies to make
an indulgent curry soup to share with loved ones. Just return the
pot to the heat and stir in 2 cups of coconut milk, 2 teaspoons of
yellow curry powder, 1 tablespoon of maple syrup, and 1
teaspoon of sea salt. Cook until everything is warmed through
and combined, and then use an immersion blender to partially
blend the veggies and make a thick, yellow curry soup. Enjoy!





LIVER RESCUE SMOOTHIE

Makes 1 to 2 servings

The first smoothie option below is a fast, simple, antioxidant-rich
tonic to add to your life for deep liver healing. The second smoothie
option is a light, cheery alternative that brings together greens and
fruit. If you’ve never thought of adding sprouts to your smoothie
before, now is a perfect time to try it out. They’re powerful and mild,
and they blend perfectly into this smooth, tropical treat.

OPTION A

2 bananas or
½ Maradol papaya, cubed
½ cup fresh, 1 packet frozen, or 2 tablespoons powdered red pitaya (dragon
fruit)
2 cups fresh or frozen or 2 tablespoons powdered wild blueberries
½ cup water (optional)

OPTION B

1 banana or
¼ Maradol papaya, cubed 1 mango
½ cup fresh, 1 packet frozen, or 2 tablespoons powdered red pitaya (dragon
fruit)
1 celery stalk
½ cup sprouts (any variety)
½ lime

½ cup water (optional)

Combine all ingredients in the blender.
Blend until smooth. If desired, stream in up to ½ cup of water until
desired consistency is reached.

TIPS

If you don’t have access to pitaya and/or wild blueberries,
substitute blackberries, cultivated blueberries, or cherries.
Try adding at least one frozen element to your smoothie. This
ensures that your smoothie stays nice and cold!



WATERMELON SLUSHY

Makes 2 servings

This slushy is a cold and delicious way to start your morning off right.
Friends and family members alike will delight in it, too. Freeze some
watermelon the night before so that you’re ready to go first thing, or
cut some up and leave it in the freezer for at least 2 hours
beforehand.

2 cups fresh watermelon cubes
2 cups frozen watermelon cubes
1 lime, juiced

Blend the fresh and frozen watermelon together with the lime juice
until smooth. Serve and enjoy!

TIPS

Adjust the iciness of the slushy by substituting more fresh
watermelon in place of frozen if you desire a less frosty beverage.



CARAMEL APPLE RINGS

Makes 4 servings

Coming up with fun, easy ideas for families can feel hard sometimes,
and that’s when you can turn to these caramel apple rings. They’re a
perfect breakfast idea for kids and adults alike. Try setting out all the
different toppings “build your own” style and let everyone decorate
the caramel apple rings with their own favorite choices!

1 lemon, juiced, divided
3 red apples
1 cup Medjool dates, pitted
1 inch vanilla bean (optional)
½ cup water

OPTIONAL TOPPINGS

1 cup raspberries
¼ cup raisins
¼ cup dried mulberries
¼ cup shredded coconut
2 tablespoons raw honey

Fill a large bowl with cold water and pour half of the lemon juice into
it.

Turn each apple sideways and carefully cut it into slices about ¼ inch
thick. Use a small cookie cutter or bottle cap to punch the core out of

the center of each apple slice. Place the finished rings immediately
into the bowl of lemon water to prevent browning.
Blend the dates, vanilla bean, ½ cup water, and remaining lemon
juice together until a thick, smooth “caramel” forms.
Remove the apple rings from the water. Spread caramel along the
top of each ring and add any desired toppings!

TIPS

If the dates you’re using are dry, try soaking them in warm water
for a few minutes prior to blending.



WILD BLUEBERRY MINI
MUFFINS

Makes 16 muffins

These bite-sized blueberry morsels come out of the oven warm, fluffy,
and ready to enjoy for breakfast or any time of day. They make a
great addition to any packed lunch or afternoon snack. The batter
comes together in the blender in minutes, making this a quick and
easy option whenever you need one.

¼ cup white chia seeds
1 cup mashed banana
½ cup gluten-free oat flour
½ teaspoon baking soda
¼ teaspoon sea salt
¼ cup maple syrup
1 tablespoon lemon juice
½ cup frozen wild blueberries

Preheat the oven to 375°F.

Place the white chia seeds in the blender alone and blend them on
high until finely ground.

Add the mashed banana, oat flour, baking soda, sea salt, maple
syrup, and lemon juice into the blender and blend until smoothly
combined into batter.

Pour the batter into a bowl and stir in the frozen wild blueberries.

Line a mini muffin pan with 16 mini parchment baking cups and fill
each with 1 heaping tablespoon of batter.

Place the mini muffin pan into the oven and bake for 20 minutes until
the tops of the muffins are turning golden brown and an inserted
toothpick comes out clean. Remove the muffins from the oven and
allow them to cool before eating. They will continue to firm up inside
as they cool.

TIPS

Make sure to seek out aluminum-free baking soda, available in
the natural section of grocery stores, in natural foods stores, or
online.



CHICKPEA QUICHE

Makes 6 to 8 servings

This chickpea quiche is portable and stores well in the refrigerator.
Try baking one up on Sunday and munching it throughout the week
for an easy breakfast or lunch option. It tastes wonderful on its own
and also tastes amazing topped with an herby tomato sauce, such as
the Ratatouille Tomato Sauce recipe.

4 cups small broccoli florets
4 cups halved cherry or grape tomatoes
4 cups diced red onion
8 garlic cloves, skins on
2 cups water
3 cups chickpea flour
4 tablespoons fresh lemon juice
2 teaspoons poultry seasoning
2 teaspoons sea salt

Preheat the oven to 400°F.

Spread the broccoli florets, tomatoes, red onion, and garlic cloves on
two baking sheets lined with parchment paper and roast for 15 to 20
minutes until tender.

Peel the roasted garlic cloves (being careful not to burn your fingers!)
and place them into the blender along with the water, chickpea flour,
lemon juice, poultry seasoning, and sea salt and blend until a smooth

batter forms.

Pour the batter into a large mixing bowl and stir in all of the roasted
vegetables.

Pour this mixture into a quiche dish or pan lined with parchment
paper. Alternatively, you can divide the quiche batter into a standard
12-cup muffin pan lined with parchment baking cups and make
individual mini quiches.

Bake for 30 to 35 minutes, opening the oven halfway through to
release steam. The quiche is done when the top is browned and a
toothpick inserted in the middle comes out clean.

Remove the quiche from the oven and allow to cool before serving.

TIPS

This quiche freezes well, so make two and you’ll have one on
hand for an easy grab-and-go meal anytime. Remove the
parchment lining prior to freezing.





LIVER RESCUE SALAD

Makes 1 to 2 servings

These two salad options are brimming with healing properties for
your liver. They’re great for when you want a lighter meal, and they’re
also perfect additions to a cooked meal such as the steamed
vegetables from the Liver Rescue 3:6:9. You can customize each salad
with any of the liver-healing foods from the previous chapter so that
you never get bored. If you try the fat-free Orange “Vinaigrette”
Dressing, it is sure to become a staple in your kitchen. It’s flavorful,
sweet, and satisfying for anyone to enjoy.

OPTION A

3 cups chopped tomatoes
1 cucumber, sliced
1 cup chopped celery
1 cup chopped cilantro (optional)
½ cup chopped parsley (optional)
½ cup chopped scallion (optional)
8 cups any variety of leafy greens (spinach, arugula, butter lettuce, etc.)
1 lemon, lime, or orange, juiced

OPTION B

2 cups thinly sliced red cabbage
1 cup diced carrot
1 cup diced asparagus

1 cup diced radish
2 cups diced apples
½ cup chopped cilantro
8 cups any variety of leafy greens (spinach, arugula, butter lettuce, etc.)
1 lemon, lime, or orange, juiced

OPTIONAL ORANGE “VINAIGRETTE” DRESSING

1 cup orange juice
1 garlic clove
1 tablespoon raw honey
¼ cup water
⅛ teaspoon sea salt (optional)
⅛ teaspoon cayenne (optional)

Place the salad vegetables and the leafy greens of your choice in a
bowl and mix together to form the base of the salad.

Drizzle the fresh lemon, lime, or orange juice over top to taste.
Alternatively, make the Orange “Vinaigrette” by blending all of its
ingredients until smoothly combined.

Toss your salad in the straight citrus juice or Orange “Vinaigrette”
Dressing until well mixed.

If you’re sharing with another or saving some for later, divide the
salad into two bowls. Enjoy!



YELLOW CURRY NOODLES
TWO WAYS

Makes 2 servings

These days, the best recipes are the ones that can be customized to
meet everyone’s needs. These curry noodles can be eaten raw or
cooked, fat-free or with coconut milk added, and no matter how you
choose to prepare it, this dish is easy and delicious. This is an ideal
option if you are juggling the necessity of cooking for others.

2 zucchinis, peeled
1 carrot
1 red bell pepper, finely sliced
¼ onion, finely sliced
3 cups kelp noodles
1 ½ cups coconut milk (optional)
½ teaspoon sea salt (optional)
1 lime
¼ cup basil
¼ cup cilantro

YELLOW CURRY SAUCE

3 cups diced zucchini
4 Medjool dates, pitted
1 garlic clove
½ cup cilantro leaves

2 tablespoons lime juice
2 tablespoons coconut aminos (optional, see Tips)
½ tablespoon minced ripe jalapeño
½ teaspoon curry powder

Using a julienne peeler or spiralizer, turn the zucchinis and the carrot
into “noodles.” Place these noodles into a large bowl along with the
red bell pepper, onion, and kelp noodles.

Prepare the Yellow Curry Sauce by blending all the sauce ingredients
until smooth and slightly warmed.

For raw curry noodles, pour the Yellow Curry Sauce over the prepared
vegetable and kelp noodles, tossing well to combine.

For cooked curry noodles, combine the Yellow Curry Sauce, prepared
vegetable and kelp noodles, coconut milk, and sea salt in a large pot.
Cook over medium heat for 10 to 15 minutes, until the vegetable
noodles are tender and well combined.

Serve the yellow curry noodles topped with basil, cilantro, and a
squeeze of fresh lime juice.

TIPS

Coconut aminos are available in many natural food stores and
online. If you prefer, you can leave them out altogether and
substitute ⅓ cup chopped dulse or ¼ teaspoon sea salt instead.



SWEET POTATO AND
BLACK BEAN SALAD WITH
SPICY LIME “VINAIGRETTE”

Makes 2 to 4 servings

This salad is hearty and full of vibrant flavor from cilantro, limes, and
optional jalapeños. It will keep well in the fridge, so make a double
batch and you’ll be able to enjoy it all week long. You can also try this
salad scooped into lettuce cups or wrapped up in gluten-free, corn-
free tortillas.

2 sweet potatoes, diced
6 garlic cloves, unpeeled
½ red onion, finely diced
1 red bell pepper, diced
2 cups cooked black beans
¼ cup chopped cilantro
8 cups leafy greens (optional)

Salt to taste

SPICY LIME “VINAIGRETTE”

½ cup loosely packed cilantro
2 tablespoons lime juice
2 tablespoons raw honey

¼ teaspoon sea salt
2 garlic cloves
½ ripe jalapeño (optional)
½ cup water

Preheat the oven to 425°F.

Spread out the sweet potatoes and the garlic cloves on a baking tray
lined with parchment paper and place in the oven. Roast the sweet
potatoes and garlic for 20 to 30 minutes, until the sweet potatoes are
fork-tender.

Peel and mince the roasted garlic cloves (taking care not to burn your
fingers).

Place the roasted sweet potatoes, red onion, red bell pepper, minced
roasted garlic, and black beans into a mixing bowl and stir to
combine.

To make the Spicy Lime “Vinaigrette,” place all the dressing
ingredients in the blender and blend until a smooth, thin sauce forms.

This salad can be eaten warm or chilled. Immediately prior to serving,
toss the sweet potato and black bean mixture in the Spicy Lime
“Vinaigrette.” Serve garnished with chopped cilantro and over a bed
of leafy greens. If desired, add an extra sprinkle of sea salt to taste.

TIPS

It’s best to taste a small bite of the jalapeño you’re using to
determine how spicy it is. For a spicier dressing, add a larger
piece of the jalapeño. For a milder dressing, use a smaller piece
of the jalapeño and even remove the seeds, which contain most
of the spiciness. If you can’t find red, ripe jalapeños, substitute

with a different type of ripe hot pepper.

BAKED FALAFEL WITH
MINT TAHINI SAUCE

Makes 2 to 4 servings

This recipe will leave even the hungriest lunch eaters satisfied.
Tender, baked falafel are wrapped in lettuce and loaded with a
rainbow of vegetables, and then dunked into the complex flavors of
the Mint Tahini Sauce. If mint doesn’t appeal to you, feel free to
substitute any fresh herb that does, such as basil, cilantro, parsley, or
tarragon.

3 cups cooked chickpeas
1 cup roughly diced red onion
4 garlic cloves
½ cup loosely packed parsley
½ cup loosely packed cilantro
½ teaspoon sea salt
2 teaspoons cumin
2 heads of butter lettuce (optional, see Tips)

OPTIONAL TOPPINGS

½ cucumber, sliced
½ cup halved cherry or grape tomatoes
½ cup shredded red cabbage
½ cup shredded carrot

MINT TAHINI SAUCE

1 cup diced zucchini
½ Medjool date, pitted
2 garlic cloves
2 tablespoons tahini
2 tablespoons lemon juice
2 tablespoons fresh dill
2 tablespoons fresh mint
¼ teaspoon sea salt
½ cup water

Preheat the oven to 350°F.

Place half of the chickpeas into the bottom of the food processor.
Then add the diced onion, garlic cloves, parsley, cilantro, and sea
salt. On top, add the remaining chickpeas. Pulse all of the ingredients
together in the food processor until they are well combined.

Line two baking trays with parchment paper. Using a tablespoon
measure, scoop out the chickpea mixture, shape it into balls, and
place them on the baking trays spaced 2 inches apart. Gently pat the
tops of the balls to flatten them into a falafel shape.

Bake the falafel for 35 to 40 minutes, until the tops are turning golden
brown and they are firm on the outside while still tender in the
middle. Handle them gently!

To make the Mint Tahini Sauce, blend all of the ingredients together
until smoothly combined.

Serve the falafel on top of a salad of butter lettuce or in individual
butter lettuce cups topped with veggies and Mint Tahini Sauce.

TIPS

These falafel can also be served in a gluten-free, corn-free tortilla
of your choice.

If you’d prefer to keep this dish completely fat-free, skip the Mint
Tahini Sauce and try pairing the falafel with the Spicy Lime
“Vinaigrette” instead.

KABOCHA SQUASH SOUP

Makes 2 to 4 servings

This soup is like a hug inside a bowl. It’s creamy, warm, and
comforting. The nourishing rich flavor of kabocha squash blends
beautifully with the warmth of garlic, onions, and curry. This is a great
one to make ahead and freeze so that you have an instant satisfying
option on hand whenever you need it.

1 medium kabocha squash (see Tips)
3 cups vegetable broth (see Tips)
1 cup diced onion
4 garlic cloves, minced
1 teaspoon curry powder
½ teaspoon sea salt
½ lime, juiced
¼ teaspoon red pepper flakes (optional)

Bring a large pot of water to a rapid boil and submerge the whole
kabocha squash, stem and all. Boil the squash for 10 minutes, flipping
it upside down halfway through. Remove the squash carefully and set
aside to cool.

When the squash is cool enough to handle comfortably, peel it, slice
it in half, and remove the seeds. Cut the squash into cubes; this
should yield about 4 cups.

Place the cubed kabocha squash into a pot along with the vegetable