The Juice Cleanse Reset Diet (27 page)

Serve this homemade sauce over cooked pasta or spaghetti squash (
this page
).
SERVES
2
TO
4

Heat the olive oil in a large saucepan over medium heat. Add the onion and vegetables and cook, stirring frequently, until the onion is translucent, 5 to 7 minutes. Add the tomatoes, tomato sauce, tomato paste, and herbs. Simmer, uncovered, for 30 minutes, stirring frequently. Serve warm.

The sauce can be stored in an airtight container in the refrigerator for up to 7 days. To reheat, warm in a microwave for 1 minute or in a saucepan over medium heat for 5 minutes, or until heated through.

Scallops are a great source of vitamin B
₁₂
and omega-3 fatty acids. They have a sweet mild flavor that is delicious on its own. Just a little sea salt and pepper are all that you need to bring out the flavor. And best of all, they cook up in just minutes.
SERVES
4

Gently rub olive oil over both sides of the scallops and then season both sides with salt and pepper. Heat a large skillet over high heat. Place the scallops in the skillet and sauté until browned on each side, about 2 minutes per side. Set on paper towels to soak up the excess liquid. Serve immediately.

When you’re short on time, stir-frying allows you to make a tasty meal in minutes. If your local market sells chopped vegetables, it reduces prep time even more. Feel free to substitute your choice of vegetables for any of those listed below.
SERVES
4

Heat a large skillet over medium-high heat. Add the oil and heat for 30 seconds, swirling to cover the pan. Add the broccoli, peppers, cauliflower, celery, and bok choy and stir-fry for 4 to 5 minutes, until the vegetables are cooked but still firm. Add the ginger, garlic, liquid aminos, and ¼ cup water and simmer until all the ingredients are tender. To serve, place one-quarter of the veggies on a bed of ½ cup cooked brown rice.

The stir-fry and rice can be stored, covered, in the refrigerator for up to 3 days. To reheat, warm in a microwave for 90 seconds or in saucepan over medium heat for 5 minutes, or until heated through.

Variation: For those nights when you want more than veggies, add shrimp for a protein-filled variation. Follow the instructions above, but add 1 pound of peeled and deveined shrimp along with the ginger, garlic, liquid aminos, and water. Cook until the shrimp turns pink, about 3 or 4 minutes.

Spaghetti squash is a unique squash whose flesh separates into spaghetti-like strands when it’s cooked. It can be used in place of spaghetti in nearly any recipe. It has a sweet flavor that blends particularly well with this marinara sauce.
SERVES
4

Preheat the oven to 400°F. Place the whole squash on an ungreased baking sheet and bake for 1 hour. Cut the squash open at the equator (not lengthwise), carefully remove the seeds and pulp, and separate the strands with a fork.

In a large saucepan over medium heat, combine the marinara sauce and ground turkey. Cook until warmed through, about 5 minutes. To serve, separate the spaghetti squash into 4 portions, making a nest on each plate. Cover each with ½ cup of the marinara-turkey sauce.

The squash can be stored, covered, in the refrigerator for up to 5 days. To reheat, warm in a microwave for 2 minutes or in a saucepan over medium heat until heated through, about 10 minutes.

Variation: For a vegetarian option, omit the ground turkey.

If you’ve tried tofu but can’t get over the fact that it has no flavor, this dish is for you. The creamy coconut milk, onion, peppers, and curry make an exotic flavor combination that the tofu soaks up wonderfully. This can be served warm, chilled, or at room temperature.
SERVES
2

In a small bowl, combine the coconut milk and curry paste until well blended. Slice the tofu into bite-size chunks. Place the tofu, peppers, onion, and broccoli in a wok and pour the coconut-curry mixture over the top. Cook over medium-high heat for about 10 minutes, until all the ingredients are warmed through. Serve immediately.

The curry can be stored, covered, in the refrigerator for up to 5 days. To reheat, warm in a microwave for 90 seconds, stirring after 45 seconds, or in saucepan over medium heat for 10 minutes.

Soups are an easy way to incorporate more veggies into your diet. Canned soups, unfortunately, are generally full of sodium, preservatives, and extra calories. By making your own, you can keep them healthy.

Soup can be a delicious appetizer or a satisfying meal. Making soup from scratch allows you to control the salt and fat, making it much healthier than the canned alternative.
SERVES
2
TO
4

In a large stockpot, combine the broth, 1 cup water, the vegetables, and tomatoes. Season to taste with the pepper, garlic powder, and red pepper flakes. Bring to a boil, reduce the heat, and simmer for 20 to 30 minutes, until all of the vegetables are tender. Serve warm. Store, covered, in the refrigerator for up to 7 days. To reheat, warm in a microwave for 90 seconds, stirring after 45 seconds, or in a saucepan over medium heat for 5 minutes, or until heated through.

The zing of ginger balances the sweetness of the carrots in this delicious, easy-to-make soup. A touch of rice thickens it without any dairy.
SERVES
2
TO
4

In a large saucepan over medium heat, sauté the shallots in the olive oil until translucent. Add the carrots, ginger, rice, broth, and 3 cups water. Simmer until the carrots and rice are tender, about 15 minutes. Puree the ingredients in the pot using a handheld immersion blender, or transfer the soup to a blender to puree, in batches if necessary. Add salt and pepper to taste. Serve warm or at room temperature.

The soup can be stored in the refrigerator for up to 7 days. To reheat, warm in a microwave for 90 seconds, stirring after 45 seconds, or in a saucepan over medium heat for 5 minutes, or until heated through.

Avocado adds a satisfying nondairy creaminess to this soup of curried carrots. Note: If you don’t have a high-speed blender, you may need to juice the carrots first.
SERVES
2 to 4

Combine the carrots (or carrot juice; see headnote), avocado, lime juice, curry powder, and salt in a high-speed blender and blend until smooth. Pour into bowls and garnish with cilantro and chopped cashews. Serve at room temperature. Leftovers can be stored, covered, in the refrigerator for up to 3 days.

We use raw cashews in place of dairy to add creaminess and protein to this sweet red pepper soup.
SERVES
2

Combine the peppers, cashews, salt, garlic, and cayenne in a high-speed blender and blend until smooth. Pour into bowls and garnish with red pepper flakes. Serve at room temperature. Leftovers can be stored, covered, in the refrigerator for up to 3 days.

These side dishes add some balance to your evening meal, or they can be used to complement your lunch salad.

Quinoa (pronounced keen-wah) is a grain that is high in fiber and protein. It can be used in place of rice to increase the nutrition profile of any meal. Quinoa can be served warm, chilled, or at room temperature.
SERVES
4 (
ABOUT 2 CUPS COOKED QUINOA
)

In a small saucepan, bring the water to a boil over high heat. Add the quinoa to the boiling water, stir, and reduce the heat to low. Cover and
simmer until tender, about 15 minutes. Remove from the heat and let sit for 5 minutes. Fluff with a fork before serving.

Leftovers can be stored, covered, in the refrigerator for up to 7 days. To reheat, warm in a microwave for 30 seconds or in a small saucepan over medium heat for 5 minutes, stirring frequently.

Brown rice is the unrefined, unprocessed version of white rice, and is a better choice when it comes to your health. It is high in fiber and rich in protein, calcium, and magnesium. The rice can be served warm or at room temperature.
SERVES
4

In a medium saucepan over high heat, combine the rice with 2 cups water and heat until the water boils. Reduce the heat to medium-low and simmer for 20 minutes, or until all of the water is absorbed. Fluff the rice with a fork before serving.

Leftovers can be stored, covered, in the refrigerator for up to 7 days. To reheat, warm in a microwave for 30 seconds or in a small saucepan over medium heat for 5 minutes, stirring frequently.

Roasting root vegetables and squash brings out all of their natural sugars, leaving them sweet and caramelized. They can be eaten as a side, added to a salad, or blended with water or vegetable broth into a flavorful soup.
SERVES
4

Preheat the oven to 400°F. Place the vegetables in a medium bowl and toss with the olive oil; season with the salt and pepper. Roast in the oven for 30 to 40 minutes, tossing every 10 minutes, until cooked through. Serve warm, chilled, or at room temperature.

The vegetables can be stored, covered, in the refrigerator for up to 7 days. To reheat, warm in a microwave for 30 seconds, in the oven at 325°F for 10 minutes, or in a skillet over medium heat for 7 minutes, or until heated through.