The Juice Cleanse Reset Diet (28 page)

Roasted beets are nature’s candy. Once roasted, their natural sugars caramelize them, making them very sweet. They can be eaten as a side dish or added to a salad in place of fruit, especially in the winter when beets are much easier to find than fresh berries. Serve warm, chilled, or at room temperature.
SERVES
4

Preheat the oven to 400°F. Wash and stem the beets. (There’s no need to peel them.) Wrap each beet individually in foil. Place the wrapped beets on a baking sheet and bake until the beets are tender enough to pierce easily with a knife, 40 to 50 minutes, depending on their size. Peel off the foil and set aside until cool enough to handle. You may want to wear gloves, as the beets may stain your hands for a good day or two otherwise.

Leftovers can be stored, covered, in the refrigerator for up to 7 days. To reheat, warm in a microwave for 30 seconds or in the oven at 325°F for 10 minutes.

Although cauliflower is full of antioxidants, is loaded with fiber, and has anti-inflammatory properties, it can taste kind of boring. Not so when it is roasted. It becomes so tender and sweet that you will almost forget you are eating a vegetable! Serve warm, chilled, or at room temperature.
SERVES
4

Preheat the oven to 400°F. Cut the florets from the head, slicing the larger ones in half. Toss lightly in the oil, salt, and pepper. Roast in a 13 by 9-inch baking dish for 30 to 40 minutes, tossing every 10 minutes, until the cauliflower is tender and starting to brown.

Leftovers can be stored, covered, in the refrigerator for up to 7 days. To reheat, warm in a microwave for 30 seconds or in the oven at 325°F for 10 minutes.

Just like root vegetables, garden vegetables are sweeter and tastier when they are roasted with a bit of olive oil and a pinch of sea salt. They make a great side dish or a flavorful addition to a chopped salad. Serve warm, chilled, or at room temperature.
SERVES
4

Preheat the oven to 400°F. Combine the chopped vegetables with the broccoli in a 13 by 9-inch baking dish. Toss lightly with the oil and season with the salt and pepper. Roast for 30 to 40 minutes, tossing every 10 minutes, until the vegetables are tender and starting to brown.

Leftovers can be stored, covered, in the refrigerator for up to 7 days. To reheat, warm in a microwave for 30 seconds or in the oven at 325°F for 10 minutes.

You don’t need a grill to get that great charred flavor of roasted asparagus. These stalks are so naturally flavorful that you won’t even miss the hollandaise sauce. Serve warm, chilled, or at room temperature.
SERVES
4

Preheat the oven to 400°F. Cut off the tough white bottom from each spear. In a bowl, toss the spears lightly in the oil and season to taste with the salt and pepper. Roast on a baking sheet for 10 to 15 minutes, tossing every 5 minutes, until tender.

Leftovers can be stored, covered, in the refrigerator for up to 7 days. To reheat, warm in a microwave for 30 seconds or in the oven at 325°F for 5 minutes.

If you haven’t sautéed spinach before, you’ll be surprised to see how much it wilts when cooked. Steaming spinach can leave it tasting bitter, while sautéing brings out its natural flavor. Do not overcook. Stop cooking when it’s bright green and wilted.
SERVES
2

Spray a large skillet with cooking spray, and warm over high heat. Add the spinach and sprinkle with seasoning. Sauté until wilted, tossing constantly, about 2 minutes. Serve immediately.

Leftovers can be stored, covered, in the refrigerator for up to 3 days. To reheat, warm in a microwave for 30 seconds or in a sauté pan over medium heat for 2 minutes.

Homemade vinaigrettes can be made ahead of time and then stored in sealed containers for up to 2 weeks. You can also double or triple these recipes, so you’ll have dressing on hand whenever you need it. All of our dressings are made with vinegar or lemon juice—both because they add delicious flavor to any salad and because they are believed to enable weight loss since they prolong the sensation of satiety after eating.

This light dressing isn’t overpowering. The lemon helps enhance the natural flavors of vegetables.
MAKES ABOUT ⅓
CUP

Whisk all ingredients together. Store, covered, in a cool, dark place for up to 2 weeks. Whisk before serving.

A creamier version of the vinaigrette above.
MAKES ABOUT ½
cup

Whisk all ingredients together. Store, covered, in a cool, dark place for up to 2 weeks. Whisk before serving.

Balsamic vinegar is made from just-harvested white grapes and is cooked, concentrated, and aged to produce a sweet flavor that can make any salad taste gourmet.
MAKES ABOUT ½
cup

Whisk all ingredients together. Store, covered, in a cool, dark place for up to 2 weeks. Whisk before serving.

Champagne vinegar has a sweet, light flavor that is less intense than balsamic. It adds a citrusy note to any vinaigrette.
MAKES ABOUT ½
CUP

Whisk all ingredients together. Store, covered, in a cool, dark place for up to 2 weeks. Whisk before serving.

These ingredients perfectly complement any tough or bitter green, especially kale. The complexity of flavors in this vinaigrette will have your dinner guests asking for the recipe.
MAKES ABOUT 1½ CUPS

Whisk all ingredients together. Store, covered, in a cool, dark place for up to 2 weeks. Whisk before serving.

Apple cider vinegar has great health benefits, since it’s made from fermented apple cider. It balances the tamari nicely for a sweet, nutty-flavored dressing.
MAKES ABOUT 1 CUP

Whisk the vinegar, oil, tamari, and honey together. Season to taste with salt and pepper. Store, covered, in a cool, dark place for up to 2 weeks. Whisk before serving.

Lori Kenyon Farley (right) and Marra St. Clair (left) are the founders of Southern California’s popular Ritual Juice Cleanse program and considered among the top cleansing experts in the United States. Lori is a hedge-fund manager turned certified nutritional consultant, and Marra is a certified Pilates instructor, personal trainer, and nutritional consultant. Visit the Ritual website,
www.ritualcleanse.com
, for more information.