{"id":10,"date":"2025-01-03T21:36:14","date_gmt":"2025-01-03T21:36:14","guid":{"rendered":"https:\/\/cleanse.emilyrye.com\/?page_id=10"},"modified":"2025-01-13T18:46:05","modified_gmt":"2025-01-13T18:46:05","slug":"home","status":"publish","type":"page","link":"https:\/\/cleanse.emilyrye.com\/","title":{"rendered":"Home"},"content":{"rendered":"\n<h1>\n\t\t\u26a1\ufe0f Rye Cleanse \u26a1\ufe0f\n\t<\/h1>\n\t\t\t<a href=\"https:\/\/docs.google.com\/spreadsheets\/d\/127jbmXiZDddq3E0esc28l5CBCEmxMRCQkjkhiBcRd6Q\/edit?gid=1475136314#gid=1475136314\" target=\"_blank\" rel=\"noopener\">\n\t\t\t\t\t\t\tSPREADSHEET\n\t\t\t\t\t<\/a>\n\t\t\t<a href=\"https:\/\/docs.google.com\/document\/d\/1aabT0-qBqKj9GDQY0Ld7_2U_JBlaoM4RixTmaHPbZdo\/edit?tab=t.0\" target=\"_blank\" rel=\"noopener\">\n\t\t\t\t\t\t\tSHOPPING LIST\n\t\t\t\t\t<\/a>\n<h5>\n\t\tsmoothies\n\t<\/h5>\n\t\t\t\t\t\t\t\t<a href=\"#\" id=\"fl-tabs--label-0\" data-index=\"0\" aria-selected=\"false\" aria-controls=\"fl-tabs--panel-0\" aria-expanded=\"false\" role=\"tab\" tabindex=\"0\">\t\t\t\tFruit &#038; Tofu\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<a href=\"#\" id=\"fl-tabs--label-1\" data-index=\"1\" aria-selected=\"false\" aria-controls=\"fl-tabs--panel-1\" aria-expanded=\"false\" role=\"tab\" tabindex=\"0\">\t\t\t\tStrawberry Spice\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<a href=\"#\" id=\"fl-tabs--label-2\" data-index=\"2\" aria-selected=\"false\" aria-controls=\"fl-tabs--panel-2\" aria-expanded=\"false\" role=\"tab\" tabindex=\"0\">\t\t\t\tBlueberry Ginger\t\t\t\t<\/a>\n\t\t\t\t\t\tFruit &#038; Tofu\n\t\t\t\t\t\t\t\t\t\t\tSERVES 2\nIngredients\n<ul>\n<li dir=\"ltr\" aria-level=\"1\">\n8 ounces silken tofu\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n2 c fruit, fresh or frozen\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n16 ounces water\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n2 scoop Pea Protein\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n2 T flax seeds\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n2 T chia seeds\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n10 ice cubes\n<\/li>\n<\/ul>\nInstructions\n<ol>\n<li dir=\"ltr\" aria-level=\"1\">\nBlend tofu, fruit and water until smooth.\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\nWhile blender is running, add remaining ingredients one at a time, ending with the ice cubes.\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\nBlend just until ice cubes are broken down.\n<\/li>\n<\/ol>\n\t\t\t\t\t\tStrawberry Spice\n\t\t\t\t\t\t\t\t\t\t\tSERVES 2\nIngredients\n<ul>\n<li dir=\"ltr\" aria-level=\"1\">\n16 ounces water\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n2 scoop Pea Protein\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n2 c frozen strawberries\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n1\/4 tsp ground cinnamon\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n1 T flax seeds\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n1 T flax or chia seeds\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\nIce cubes (optional)\n<\/li>\n<\/ul>\nInstructions\n<ol>\n<li dir=\"ltr\" aria-level=\"1\">\nCombine fruit, water and powder in a blender until smooth.\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\nAdd the flaxseed, cinnamon and chia seeds.\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\nBlend until all ingredients are thoroughly incorporated.\n<\/li>\n<\/ol>\n\t\t\t\t\t\tBlueberry Ginger\n\t\t\t\t\t\t\t\t\t\t\tSERVES 2\nIngredients\n<ul>\n<li dir=\"ltr\" aria-level=\"1\">\n16 ounces water\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n2 scoop Pea Protein\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n2 cup blueberries\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n1-inch cube fresh ginger\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n2T flax seeds\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n2T chia seeds\n<\/li>\n<\/ul>\nInstructions\n<ol>\n<li dir=\"ltr\" aria-level=\"1\">\nCombine the water, powder, ginger, and fruit in a blender until smooth.\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\nAdd flaxseed oil and chia seeds.\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\nBlend all ingredients until thoroughly incorporated.\n<\/li>\n<\/ol>\n<h5>\n\t\tbreakfast\n\t<\/h5>\n\t\t\t\t\t\t\t\t<a href=\"#\" id=\"fl-tabs--label-0\" data-index=\"0\" aria-selected=\"false\" aria-controls=\"fl-tabs--panel-0\" aria-expanded=\"false\" role=\"tab\" tabindex=\"0\">\t\t\t\tSpaghetti Squash Cakes\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<a href=\"#\" id=\"fl-tabs--label-1\" data-index=\"1\" aria-selected=\"false\" aria-controls=\"fl-tabs--panel-1\" aria-expanded=\"false\" role=\"tab\" tabindex=\"0\">\t\t\t\tEgg Bake\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<a href=\"#\" id=\"fl-tabs--label-2\" data-index=\"2\" aria-selected=\"false\" aria-controls=\"fl-tabs--panel-2\" aria-expanded=\"false\" role=\"tab\" tabindex=\"0\">\t\t\t\tFritatta\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<a href=\"#\" id=\"fl-tabs--label-3\" data-index=\"3\" aria-selected=\"false\" aria-controls=\"fl-tabs--panel-3\" aria-expanded=\"false\" role=\"tab\" tabindex=\"0\">\t\t\t\tSpinach Egg Flatbread\t\t\t\t<\/a>\n\t\t\t\t\t\tSpaghetti Squash Cakes\n\t\t\t\t\t\t\t\t\t\t\tIngredients\n<ul>\n<li dir=\"ltr\" aria-level=\"1\">\n2 cups cooked spaghetti squash\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n1 to 2 eggs\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\nGround cinnamon, to taste\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\nStevia Plus, to taste\n<\/li>\n<\/ul>\nInstructions\n<ol>\n<li dir=\"ltr\" aria-level=\"1\">\nIn a medium bowl, combine the cooked spaghetti squash with the egg, cinnamon, and Stevia.\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\nHeat a nonstick griddle pan that has been lightly coated with nonstick spray.\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\nLadle the squash mixture into the pan in portions of about 2 tablespoons per pancake and cook until small bubbles from on the surface.\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\nFlip the pancakes over and continue cooking until almost &#8220;dry&#8221;. Repeat with the remaining batter.\n<\/li>\n<\/ol>\n\t\t\t\t\t\tEgg Bake\n\t\t\t\t\t\t\t\t\t\t\tIngredients\n<ul>\n<li dir=\"ltr\" aria-level=\"1\">\n1tbsp olive oil\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n2 tbsp scallions, chopped\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n1 tbsp fresh parsley, chopped\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n2 tsp fresh basil, chopped\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n8 artichoke hearts, quartered, rinsed, and dried\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n4 large eggs\n<\/li>\n<\/ul>\nInstructions\n<ol>\n<li dir=\"ltr\" aria-level=\"1\">\nPreheat oven to 400 degrees F.\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\nRub oil onto bottom and sides of ramekins.\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\nSprinkle each with the scallions and herbs.\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\nPlace 2 artichoke hearts in each dish.\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\nCrack 1 egg into each dish.\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\nBake for about 9 minutes or until eggs set.\n<\/li>\n<\/ol>\n\t\t\t\t\t\tFritatta\n\t\t\t\t\t\t\t\t\t\t\t<p><small dir=\"ltr\">2<\/small><\/p>\nIngredients\n<ul>\n<li dir=\"ltr\" aria-level=\"1\">\n3 eggs, beaten\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n1\/2 C chopped spinach, well drained and patted dry\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n1\/2 C veggie of choice\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n2 scallions, minced\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n\u00bd teaspoon basil\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n\u00bc teaspoon nutmeg\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n1 T oil\n<\/li>\n<\/ul>\nInstructions\n<ol>\n<li dir=\"ltr\" aria-level=\"1\">\nPreheat the oven to 350\u00b0F.\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\nCombine the eggs, spinach, scallions, veggies and seasonings.\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\nSpray oil in oven proof skillet and add the egg mixture.\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\nCook on the stove over medium heat for 3 minutes.\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\nPlace in the oven and bake for another 10 minutes, or until the eggs set.\n<\/li>\n<\/ol>\n\t\t\t\t\t\tSpinach Egg Flatbread\n\t\t\t\t\t\t\t\t\t\t\tIngredients\n<ul>\n<li dir=\"ltr\" aria-level=\"1\">\n1 (10 oz) package frozen chopped spinach, thawed and drained\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n2 large eggs\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n2 large egg whites\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n\u00bd tsp minced garlic\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n\u00bc cup chopped onions\n<\/li>\n<\/ul>\nInstructions\n<ol>\n<li dir=\"ltr\" aria-level=\"1\">\nPreheat the oven to 400 F.\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\nIn a mixing bowl, stir together all the ingredients.\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\nLine a baking sheet with parchment paper; pour the mixture evenly onto the pan.\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\nBake for 15 minutes.\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\nHolding the ends of the parchment paper, pick up the flatbread and lay on a cooling rack or towel.\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\nCut into sandwich or wrap-size pieces and load with your favorite toppings.\n<\/li>\n<\/ol>\nNotes\nTry adding \u00bc cup of both chopped red and orange bell peppers, to provide a colorful contrast to the bright green spinach. One-quarter cup each of chopped artichokes or water chestnuts are delicious additions as well.\nsprinkle with a pinch of basil and oregano for an Italian twist. This &#8220;flatbread&#8221; has so many functions&#8230; cut into wedges and top with your favorite veggies or spreads. Or cut it into squares, fill with tuna or egg salad, and it becomes a wrap.\n<h5>\n\t\tsoups\n\t<\/h5>\n\t\t\t\t\t\t\t\t<a href=\"#\" id=\"fl-tabs--label-0\" data-index=\"0\" aria-selected=\"false\" aria-controls=\"fl-tabs--panel-0\" aria-expanded=\"false\" role=\"tab\" tabindex=\"0\">\t\t\t\tSausage + Kale Soup\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<a href=\"#\" id=\"fl-tabs--label-1\" data-index=\"1\" aria-selected=\"false\" aria-controls=\"fl-tabs--panel-1\" aria-expanded=\"false\" role=\"tab\" tabindex=\"0\">\t\t\t\tSeafood Chowder\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<a href=\"#\" id=\"fl-tabs--label-2\" data-index=\"2\" aria-selected=\"false\" aria-controls=\"fl-tabs--panel-2\" aria-expanded=\"false\" role=\"tab\" tabindex=\"0\">\t\t\t\tThai Curry\t\t\t\t<\/a>\n\t\t\t\t\t\tSausage + Kale Soup\n\t\t\t\t\t\t\t\t\t\t\t<p><small dir=\"ltr\">4 servings<\/small><\/p>\nIngredients\n<ul>\n<li dir=\"ltr\" aria-level=\"1\">\n1 sweet potato, cubed\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n\u00bd onion, chopped\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n3 cloves garlic, minced\/pressed\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n\u00bd c carrots, chopped\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n\u00bd large bunch kale, coarsely chopped\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n1 quarts low-sodium chicken or beef broth\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n\u00bd 14.5 ounce can organic diced tomatoes\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n1 teaspoon fennel seed\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n\u00bd teaspoon thyme\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n2 bay leaves\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\nCayenne pepper to taste\n<\/li>\n<\/ul>\nTurkey Sausages:\n<ul>\n<li dir=\"ltr\" aria-level=\"1\">\n\u00bd lb ground turkey\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n1\/4c red pepper, finely chopped\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n\u00bd small onion, diced\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n\u00bd teaspoon fennel seed\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n1 clove garlic, minced\/pressed\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n1 egg\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n2 tablespoons ground flax seeds\n<\/li>\n<\/ul>\nInstructions\nSoup\n<ol>\n<li dir=\"ltr\" aria-level=\"1\">\nSaute onions, sweet potatoes and carrots for five minutes.\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\nAdd garlic and broth and simmer one minute.\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\nToss in remaining ingredients and add more broth if needed.\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\nSimmer on low heat covered. While simmering make Turkey Sausages\n<\/li>\n<\/ol>\nTurkey Sausages\n<ol>\n<li dir=\"ltr\" aria-level=\"1\">\nMix all ingredients and form into 32 mini turkey balls (4 per serving).\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\nBrown in pan coated with thin layer of chicken broth or olive oil spray. Turn frequently. Add to soup.\n<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n\t\t\t\t\t\tSeafood Chowder\n\t\t\t\t\t\t\t\t\t\t\tIngredients\n<ul>\n<li dir=\"ltr\" aria-level=\"1\">\n1 large spaghetti squash, cooked\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n5 cups chicken or fish broth\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n1 small onion, finely chopped\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n2 3-ounce cod fillets, cut into 1-inch pieces (slightly frozen)\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n1 cup large shrimp, peeled and chopped\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n1 cup clam meat\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n1\u00bd bulbs of garlic, roasted\n<\/li>\n<\/ul>\nInstructions\n<ol>\n<li dir=\"ltr\" aria-level=\"1\">\nRoast garlic: separate cloves without removing skin. Place in a small dish with 1-2 tablespoons water and drizzle with olive oil. Bake covered at 350F for 30-35 minutes until soft. Squeeze garlic out of skins into a bowl.\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\nBlend roasted garlic with \u00bd cup broth until smooth and set aside.\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\nIn a large pot, saute onions until translucent.\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\nAdd garlic\/broth mixture and remaining broth to the pot.\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\nBring to boil and add cod. Cook for 10 minutes and reduce heat to simmer.\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\nPuree spaghetti squash with 1 cup broth mixture from pot.\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\nAdd pureed squash, clams and shrimp to the pot.\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\nCook for 5-10 minutes until clams and shrimp are fully cooked.\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\nServe as is or over a bowl of raw spinach.\n<\/li>\n<\/ol>\n\t\t\t\t\t\tThai Curry\n\t\t\t\t\t\t\t\t\t\t\tSERVES 6\nIngredients\n<ul>\n<li dir=\"ltr\" aria-level=\"1\">\n1 onion, chopped\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n1 clove of garlic, minced\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n4 stalks celery, thinly sliced\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n\u00bd red pepper, chopped\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n\u00bd green pepper, chopped\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n4 cups low sodium chicken stock\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n12 ounces winter squash, cooked and pureed\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n\u00bd cup fresh cilantro, chopped\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n3 boneless skinless chicken breasts, thinly sliced\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n1 tablespoon organic Curry\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\nJuice of one lime\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\nCayenne to taste\n<\/li>\n<\/ul>\nInstructions\n<ol>\n<li dir=\"ltr\" aria-level=\"1\">\nSpritz soup pot with olive oil spray and briefly saute onion, garlic, celery, red pepper and green pepper.\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\nAdd chicken stock, squash and cilantro to pot and simmer.\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\nAdd chicken breast slices to soup pot along with curry seasoning, lime juice and cayenne.\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\nSimmer until chicken is cooked through.\n<\/li>\n<\/ol>\n<h5>\n\t\tsalads \/ dressings\n\t<\/h5>\n\t\t\t\t\t\t\t\t<a href=\"#\" id=\"fl-tabs--label-0\" data-index=\"0\" aria-selected=\"false\" aria-controls=\"fl-tabs--panel-0\" aria-expanded=\"false\" role=\"tab\" tabindex=\"0\">\t\t\t\tShrimp Ceasar\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<a href=\"#\" id=\"fl-tabs--label-1\" data-index=\"1\" aria-selected=\"false\" aria-controls=\"fl-tabs--panel-1\" aria-expanded=\"false\" role=\"tab\" tabindex=\"0\">\t\t\t\tSalad Nicoise\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<a href=\"#\" id=\"fl-tabs--label-2\" data-index=\"2\" aria-selected=\"false\" aria-controls=\"fl-tabs--panel-2\" aria-expanded=\"false\" role=\"tab\" tabindex=\"0\">\t\t\t\tTaco Salad \/ Wraps\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<a href=\"#\" id=\"fl-tabs--label-3\" data-index=\"3\" aria-selected=\"false\" aria-controls=\"fl-tabs--panel-3\" aria-expanded=\"false\" role=\"tab\" tabindex=\"0\">\t\t\t\tCaesar Dressing\t\t\t\t<\/a>\n\t\t\t\t\t\tShrimp Ceasar\n\t\t\t\t\t\t\t\t\t\t\t<ul>\n<li dir=\"ltr\" aria-level=\"1\">\n8 cups romaine lettuce, washed, dried and torn\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n\u00bd pound grilled shrimp\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n\u00bd cup Caesar Dressing\n<\/li>\n<\/ul>\nInstructions\n<ol>\n<li dir=\"ltr\" aria-level=\"1\">\nPut the lettuce in a bowl; drizzle the dressing on top and toss to coat.\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\nTop with the shrimp and serve.\n<\/li>\n<\/ol>\n\t\t\t\t\t\tSalad Nicoise\n\t\t\t\t\t\t\t\t\t\t\t<ul>\n<li dir=\"ltr\" aria-level=\"1\">\n3 anchovy fillets\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n2 tablespoons Dijon mustard\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n1 tablespoon apple cider vinegar\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n1 tablespoon lemon juice\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n1 tablespoon flaxseed oil\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n2 cups mixed salad greens\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n4 ounces canned light tuna (or mackeral), drained\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n\u00bd cup steamed green beans\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n1 medium tomato, cut into wedges\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n1 hard- boiled egg, sliced\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n3 black olives, sliced\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\nLemon wedges\n<\/li>\n<\/ul>\nInstructions\n<ol>\n<li dir=\"ltr\" aria-level=\"1\">\nCombine anchovies, mustard, vinegar and lemon juice in a food processor or blender.\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\nDrizzle in flaxseed oil through the hole in the food processor or blender top.\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\nContinue blending until dressing is thickened, about 45 seconds; set aside.\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\nArrange salad greens on a serving plate.\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\nTop with tuna, green beans, and tomato wedges; toss with some of the dressing.\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\nGarnish with sliced egg, olives and lemon wedges.\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\nDrizzle greens with additional dressing, if desired.\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\nBest served same day.\n<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n\t\t\t\t\t\tTaco Salad \/ Wraps\n\t\t\t\t\t\t\t\t\t\t\t<p><small dir=\"ltr\">4 servings<\/small><\/p>\nIngredients\nTaco Seasoning\n<ul>\n<li dir=\"ltr\" aria-level=\"1\">\n1 tablespoon ground cumin\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n1 tablespoon garlic powder\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n2 teaspoons ground oregano (phase 3)\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n2 teaspoons onion powder\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n\u00bc teaspoon cayenne\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\nCombine all ingredients in a bowl and mix well.\n<\/li>\n<\/ul>\nTaco Meat\n<ul>\n<li dir=\"ltr\" aria-level=\"1\">\n1 lb lean ground beef or ground turkey\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n1 medium onion, diced\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n\u00bd red bell pepper, diced\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\nTaco seasoning, as desired\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n1 tablespoon fresh cilantro, chopped\n<\/li>\n<\/ul>\nInstructions\n<ol>\n<li dir=\"ltr\" aria-level=\"1\">\nSpray a skillet with olive oil spray. Add onions and bell peppers and cook until soft, about 2 to 3 minutes. Add in ground beef or turkey and cook mixture until half way done. Add \u00bd of the taco seasoning mixture. Cook until meat is cooked through. Finish with chopped cilantro, stirring it through.\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\nTo serve, take \u00bc of the taco meat and sprinkle over the top of your favorite salad which might include romaine lettuce, sliced onions, tomatoes, avocado\/guacamole, bell peppers, green onions, black olives. Dress with a squeeze of lime.\n<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n\t\t\t\t\t\tCaesar Dressing\n\t\t\t\t\t\t\t\t\t\t\t<p>Ingredients<\/p>\n<ul>\n<li>1 large egg<\/li>\n<li>Grated zest from 1 lemon<\/li>\n<li>Juice from 1 med lemon<\/li>\n<li>4 anchovies<\/li>\n<li>2 garlic cloves<\/li>\n<li>\u00bc to \u00bd teaspoon dry mustard<\/li>\n<li>Pinch of salt (optional)<\/li>\n<li>\u00bd cup oil<\/li>\n<\/ul>\n<p>Instructions<\/p>\n<ol>\n<li>make anchovy garlic paste<\/li>\n<li>whisk in egg yolks then add mustard and combine with the paste<\/li>\n<li>whisk in lemon juice<\/li>\n<li>Drizzle in the oil and blend until thickened and smooth.<\/li>\n<li>Store in the refrigerator.<\/li>\n<\/ol>\n<h5>\n\t\tentrees\n\t<\/h5>\n\t\t\t\t\t\t\t\t<a href=\"#\" id=\"fl-tabs--label-0\" data-index=\"0\" aria-selected=\"false\" aria-controls=\"fl-tabs--panel-0\" aria-expanded=\"false\" role=\"tab\" tabindex=\"0\">\t\t\t\tGinger Beef Stir-Fry\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<a href=\"#\" id=\"fl-tabs--label-1\" data-index=\"1\" aria-selected=\"false\" aria-controls=\"fl-tabs--panel-1\" aria-expanded=\"false\" role=\"tab\" tabindex=\"0\">\t\t\t\tWhite Fish with Asian Greens\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<a href=\"#\" id=\"fl-tabs--label-2\" data-index=\"2\" aria-selected=\"false\" aria-controls=\"fl-tabs--panel-2\" aria-expanded=\"false\" role=\"tab\" tabindex=\"0\">\t\t\t\tChicken + Sunchokes\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<a href=\"#\" id=\"fl-tabs--label-3\" data-index=\"3\" aria-selected=\"false\" aria-controls=\"fl-tabs--panel-3\" aria-expanded=\"false\" role=\"tab\" tabindex=\"0\">\t\t\t\tRoasted Sunchokes\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<a href=\"#\" id=\"fl-tabs--label-4\" data-index=\"4\" aria-selected=\"false\" aria-controls=\"fl-tabs--panel-4\" aria-expanded=\"false\" role=\"tab\" tabindex=\"0\">\t\t\t\tspaghetti &#038; meatballs\t\t\t\t<\/a>\n\t\t\t\t\t\tGinger Beef Stir-Fry\n\t\t\t\t\t\t\t\t\t\t\t4 servings<br \/>\nIngredients\n<ul>\n<li>\u00bc cup no-salt-added beef broth <\/li>\n<li>1\/2 onion<\/li>\n<li>3 cloves garlic<\/li>\n<li>1 T ginger<\/li>\n<li> pound lean beef round tip steak, sliced \u00bc-inch thick or stew beef<\/li>\n<li>2 cups mushrooms, thinly sliced<\/li>\n<li>1 cup red peppers, seeded and sliced<\/li>\n<li> 1 cup broccoli florets<\/li>\n<li>1 carrot, thinly sliced<\/li>\n<li>1 cup bamboo shoots<\/li>\n<li>pinch cayenne<\/li>\n<\/ul>\n<p>Instructions<\/p>\n<ol>\n<li>\u00a0saute onions and garlic, then add ginger and beef<\/li>\n<li>when still pink, add mushrooms<\/li>\n<li>Heat broth in a nonstick skillet over medium-high heat.<\/li>\n<li>Add steak and cook until almost done.<\/li>\n<li>Add all veggies and seasonings, cooking until tender.<\/li>\n<\/ol>\n\t\t\t\t\t\tWhite Fish with Asian Greens\n\t\t\t\t\t\t\t\t\t\t\t<h2 dir=\"ltr\">Ingredients<\/h2>\n<ul>\n<li dir=\"ltr\" aria-level=\"1\">\n1 tablespoon oil\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n1\/4 cup broth\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n5 garlic cloves crushed and roughly chopped\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n1\/4 small head cabbage, cored, leaves separated and cut into 2-inch pieces\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n1\/2 c chard\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n1\/4 c miso\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n1 tbsp braggs\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\nGround white pepper\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n2 White fish filets (.35-.5lbs each &#8211; cod, haddock, pollock)\n<\/li>\n<li>fresh ginger<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\nlemon wedges\n<\/li>\n<\/ul>\n<h2 dir=\"ltr\">Instructions<\/h2>\nHeat oil over high heat until just smoking. Move wok off-heat, add the garlic, and cook, keeping the pan off-heat and stirring constantly to prevent garlic from burning, until fragrant and lightly golden, about 30 seconds.\nReturn pan to high heat, add the cabbage, chard and cook, stirring and tossing rapidly to ensure garlic doesn&#8217;t burn. Continue to cook, stirring frequently, and begin to carefully add a few drops of broth, in 1\/4-teaspoon increments around the sides of the wok, making sure water has fully evaporated between each addition, until cabbage is crisp-tender, 1 to 2 minutes.\nAdd miso around the sides of the pan, and continue to cook, tossing and stirring constantly, until miso is fully absorbed into the cabbage, about 30 seconds. Season to taste with white pepper, transfer to a serving plate.\nadd fish, lime and ginger to steam basket and steam until done (5-7 minutes).\n\t\t\t\t\t\tChicken + Sunchokes\n\t\t\t\t\t\t\t\t\t\t\t<h2 dir=\"ltr\">Ingredients<\/h2>\n\u2022 4 chicken thighs\n\u2022 1 tablespoon oil\n\u2022 1 small yellow onion diced\n\u2022 8 ounces mushrooms sliced\n\u2022 5 sunchokes scrubbed and sliced cross-wise\n\u2022 3 scallions\n\u2022 \u00bc cup miso\n\u2022 \u00bc cup broth\n<h2 dir=\"ltr\">Instructions<\/h2>\nPat the chicken dry and season.\nHeat the oil in a wide skillet over medium-high. Add the chicken and cook.\nTransfer the cooked chicken to a plate and keep warm. Return the skillet to the stovetop, leaving any chicken fond in the skillet.\nPrepare the Vegetables:\nIn the same skillet heat the remaining oil over medium heat. Add the onion and cook, stirring often, for 5-6 minutes until softened.\nAdd the mushrooms and cook for 6-8 minutes until beginning to soften and turn golden brown.\nAdd the sunchokes to the skillet and cook for 5 minutes per side until golden brown.\nAdd miso and scrape up any browned bits stuck to the bottom of the pot, add the broth. Stir in the scallions and cook for 3-4 minutes more.\n\t\t\t\t\t\tRoasted Sunchokes\n\t\t\t\t\t\t\t\t\t\t\t<ol>\n<li dir=\"ltr\" aria-level=\"1\">\n.5 pound sunchokes Jerusalem Artichoke, about 3 sunchokes depending on size\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n1 tablespoons olive oil\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n1 teaspoon white pepper\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n1 teaspoon smoked paprika\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n3 sprigs fresh thyme \u00bd teaspoon dried thyme\n<\/li>\n<\/ol>\nINSTRUCTIONS\n<ol>\n<li dir=\"ltr\" aria-level=\"1\">\nPreheat the oven to 425 degree Fahrenheit. Prepare a sheet pan with parchment paper or silicon mat.\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\nRinse and wash sunchokes. Slice into \u00bd inch slices and place in a medium sized mixing bowl.\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\nAdd .5 Tbsp olive oil, spices, and toss until well covered.\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\nLay the seasoned sunchoke slices on the prepared sheet pan. Lay flat. They can overlap slightly, but make sure they aren&#8217;t on top of one another.\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\nRoast for 15 minutes flipping over halfway through. Bake until golden brown and tender to poke with a fork.\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n\u00a0Toss fresh thyme springs and remaining .5 tbsp oil in a bowl with roasted sunchokes and serve.\n<\/li>\n<\/ol>\n\t\t\t\t\t\tspaghetti &#038; meatballs\n\t\t\t\t\t\t\t\t\t\t\t<p>meatballs from the soup<\/p>\n<p>simple marinara<\/p>\n<p>roasted spaghetti squash<\/p>\n<h5>\n\t\tsnacks\n\t<\/h5>\n\t\t\t\t\t\t\t\t<a href=\"#\" id=\"fl-tabs--label-0\" data-index=\"0\" aria-selected=\"false\" aria-controls=\"fl-tabs--panel-0\" aria-expanded=\"false\" role=\"tab\" tabindex=\"0\">\t\t\t\tPopcorn\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<a href=\"#\" id=\"fl-tabs--label-1\" data-index=\"1\" aria-selected=\"false\" aria-controls=\"fl-tabs--panel-1\" aria-expanded=\"false\" role=\"tab\" tabindex=\"0\">\t\t\t\tFlaxseed Crackers\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<a href=\"#\" id=\"fl-tabs--label-2\" data-index=\"2\" aria-selected=\"false\" aria-controls=\"fl-tabs--panel-2\" aria-expanded=\"false\" role=\"tab\" tabindex=\"0\">\t\t\t\tRoasted Chickpeas\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<a href=\"#\" id=\"fl-tabs--label-3\" data-index=\"3\" aria-selected=\"false\" aria-controls=\"fl-tabs--panel-3\" aria-expanded=\"false\" role=\"tab\" tabindex=\"0\">\t\t\t\tSpinach Dip\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<a href=\"#\" id=\"fl-tabs--label-4\" data-index=\"4\" aria-selected=\"false\" aria-controls=\"fl-tabs--panel-4\" aria-expanded=\"false\" role=\"tab\" tabindex=\"0\">\t\t\t\tArtichoke\/Spinach Dip\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<a href=\"#\" id=\"fl-tabs--label-5\" data-index=\"5\" aria-selected=\"false\" aria-controls=\"fl-tabs--panel-5\" aria-expanded=\"false\" role=\"tab\" tabindex=\"0\">\t\t\t\tLemony Tapenade\t\t\t\t<\/a>\n\t\t\t\t\t\tPopcorn\n<p>1 tablespoons extra-virgin olive oil or coconut oil<\/p>\n<p><label for=\"ingredient_checkbox_6779f92eecad5\">1\/3 <\/label>cup popcorn kernels, divided<\/p>\nnutritional yeast flakes<br \/>\n\n<h3>Instructions<\/h3>\n<ol>\n<li>In a large, heavy-bottomed saucepan over medium heat, combine the oil and 2 popcorn kernels. Cover the pot and wait for the kernels to pop, which might take a few minutes. In the meantime, place a large serving bowl near the stove so it&#8217;s ready when you need it.<\/li>\n<li>Once the kernels pop, turn off the burner, remove the pot from the heat and pour in the remaining popcorn kernels. Cover the pot again, and give the pot a little shimmy to distribute the kernels evenly. Let the pot rest for 60 seconds to make sure the oil doesn&#8217;t get too hot before the kernels are ready to pop.<\/li>\n<li>Turn the heat back up to medium, put the pot back onto the burner and continue cooking the popcorn, carefully shimmying the pot occasionally to cook the kernels evenly. Once the kernels start popping, tip the lid just a touch to allow steam to escape (see photo).<\/li>\n<li>Continue cooking until the popping sound slows to about one pop per every few seconds. (If the popcorn tries to overflow the pot, just tip the upper portion of popcorn into your bowl and return it to the heat.)<\/li>\n<li id=\"instruction-step-5\">Remove the lid and dump the popcorn into your serving bowl. Sprinkle the popcorn with a couple pinches of salt, to taste, and any other topping you would like. Toss the popcorn and serve immediately, for best flavor and texture. The popcorn will taste good for several hours, though.<\/li>\n<\/ol>\n\t\t\t\t\t\tFlaxseed Crackers\n\t\t\t\t\t\t\t\t\t\t\tIngredients\n<ul>\n<li dir=\"ltr\" aria-level=\"1\">\nOlive oil spray\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n1 cup milled flax seeds\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n\u00bd cup vegetable broth\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n4 tsp All-Purpose Seasoning\n<\/li>\n<\/ul>\nInstructions\n<ol>\n<li dir=\"ltr\" aria-level=\"1\">\nPreheat the oven to 275\u00b0F.\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\nIn a large bowl, mix dry ingredients.\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\nAdd the broth and let sit for 1-2 minutes.\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\nStir the mixture with a fork until the seeds start sticking together, about 5 minutes.\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\nSpoon the mixture onto a cookie sheet sprayed with olive oil spray and cover with wax paper.\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\nUsing a rolling pin, or drinking glass, roll the mixture flat and out towards the edge of the cookie sheet; remove and discard the top wax paper.\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\nBake for 1 to 1\u00bd hours, until crackers lift off the cookie sheet and crack apart easily.\n<\/li>\n<\/ol>\n\t\t\t\t\t\tRoasted Chickpeas\n\t\t\t\t\t\t\t\t\t\t\tIngredients\n<ul>\n<li dir=\"ltr\" aria-level=\"1\">\nOlive oil spray\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n1 (15-ounce) can chickpeas, rinsed well and drained\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n1 tablespoon sesame oil\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n\u00bc teaspoon ground ginger\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n\u00bc teaspoon ground coriander\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n\u00bc teaspoon ground cumin\n<\/li>\n<\/ul>\nInstructions\n<ol>\n<li dir=\"ltr\" aria-level=\"1\">\nPreheat the oven to 400\u00b0F.\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\nIn a bowl, mix the chickpeas with the oil and spices.\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\nPlace in a nonstick baking sheet sprayed with nonstick cooking oil.\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\nBake about 30 minutes or until the chickpeas are golden and crunchy.\n<\/li>\n<\/ol>\n\t\t\t\t\t\tSpinach Dip\n\t\t\t\t\t\t\t\t\t\t\tIngredients\n<ul>\n<li dir=\"ltr\" aria-level=\"1\">\n1 cup Mayo replacement\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n\u00bd cup finely chopped spinach\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n1 tablespoons apple cider vinegar\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n1 tablespoon onion powder\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n2 tablespoons onion, chopped\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n2 tablespoons green onions (just the green part), chopped\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n\u00bd teaspoon cayenne (or to taste)\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n1-2 teaspoons garlic powder (or to taste)\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n4-6 oz silken tofu\n<\/li>\n<\/ul>\nInstructions\n<ol>\n<li dir=\"ltr\" aria-level=\"1\">\nBlend the spinach, mayonnaise, and silken tofu until thoroughly incorporated.\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\nPour into a serving bowl and add the remaining ingredients; mix well.\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\nChill in the fridge for at least 1 hour.\n<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n\t\t\t\t\t\tArtichoke\/Spinach Dip\n\t\t\t\t\t\t\t\t\t\t\tIngredients\n<ul>\n<li dir=\"ltr\" aria-level=\"1\">\n1 (14-ounce) can artichoke hearts, drained and chopped\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n1 (12-ounce) bunch fresh spinach, finely chopped\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n1 garlic clove, minced\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n\u00bd cup Mayo\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n1 tablespoon fresh lemon juice\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\nCayenne, to taste\n<\/li>\n<\/ul>\nInstructions\n<ol>\n<li dir=\"ltr\" aria-level=\"1\">\nIn a medium-size bowl, stir together all ingredients; chill.\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\nStore the dip in a covered container in the refrigerator.\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\nserve with carrots, red peppers, or celery\n<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n\t\t\t\t\t\tLemony Tapenade\n\t\t\t\t\t\t\t\t\t\t\tIngredients\n<ul>\n<li dir=\"ltr\" aria-level=\"1\">\n1 cup black olives\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n4 teaspoons flaxseed oil\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n1 tablespoon fresh lemon juice\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n1-2 garlic cloves, minced\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\nPinch of cayenne, optional\n<\/li>\n<\/ul>\nInstructions\n<ol>\n<li dir=\"ltr\" aria-level=\"1\">\nIn a blender or food processor, process all the ingredients until chunky.\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\nStore the tapenade in a covered container in the refrigerator.\n<\/li>\n<\/ol>\n<h5>\n\t\tProcess\n\t<\/h5>\n\t\t\t\t\t\t\t\t<a href=\"#\" id=\"fl-tabs--label-0\" data-index=\"0\" aria-selected=\"false\" aria-controls=\"fl-tabs--panel-0\" aria-expanded=\"false\" role=\"tab\" tabindex=\"0\">\t\t\t\tRoasted Winter Squash\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<a href=\"#\" id=\"fl-tabs--label-1\" data-index=\"1\" aria-selected=\"false\" aria-controls=\"fl-tabs--panel-1\" aria-expanded=\"false\" role=\"tab\" tabindex=\"0\">\t\t\t\tSpaghetti Squash\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<a href=\"#\" id=\"fl-tabs--label-2\" data-index=\"2\" aria-selected=\"false\" aria-controls=\"fl-tabs--panel-2\" aria-expanded=\"false\" role=\"tab\" tabindex=\"0\">\t\t\t\tMayo\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<a href=\"#\" id=\"fl-tabs--label-3\" data-index=\"3\" aria-selected=\"false\" aria-controls=\"fl-tabs--panel-3\" aria-expanded=\"false\" role=\"tab\" tabindex=\"0\">\t\t\t\tAll Purpose Seasoning\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<a href=\"#\" id=\"fl-tabs--label-4\" data-index=\"4\" aria-selected=\"false\" aria-controls=\"fl-tabs--panel-4\" aria-expanded=\"false\" role=\"tab\" tabindex=\"0\">\t\t\t\tLemon Pepper seasoning\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<a href=\"#\" id=\"fl-tabs--label-5\" data-index=\"5\" aria-selected=\"false\" aria-controls=\"fl-tabs--panel-5\" aria-expanded=\"false\" role=\"tab\" tabindex=\"0\">\t\t\t\tCleanse day juice\t\t\t\t<\/a>\n\t\t\t\t\t\tRoasted Winter Squash\n\t\t\t\t\t\t\t\t\t\t\t<ul>\n<li>Preheat the oven to 400 F with the rack in the middle. Rinse the squash under running water, and dry it. (If you&#8217;re gonna peel it, do so now with a sharp vegetable peeler.)<\/li>\n<li>Like all winter squash, kabocha takes a sharp knife and a bit of brute force to cut up. I&#8217;ve found that the best way to attack it is to cut off the top and the bottom,\u00a0&#8217;cause once the flesh is exposed, cutting it in half is a breeze.<\/li>\n<li>Scoop out the seeds\u00a0and cut the squash into thin wedges. Toss the squash with your fat of choice and sprinkle the slices with salt and pepper.<\/li>\n<li>Place the squash in a single layer on a foil- or parchment-lined rimmed baking tray\u00a0and pop it in the oven.<\/li>\n<li>Roast the squash for 30 minutes, flipping them over at the midpoint.\u00a0The wedges are ready to eat when they&#8217;re slightly crunchy on the outside and fluffy and soft on the inside.<\/li>\n<\/ul>\n\t\t\t\t\t\tSpaghetti Squash\n\t\t\t\t\t\t\t\t\t\t\t1 whole spaghetti squash<br \/>\n1 T olive oil<br \/>\n1 t dried Italian herbs\n<p>Preheat the oven to 400\u00b0F, Line a rimmed baking sheet or 9\u00d713-inch dish with foil.<\/p>\n<p>With a large sharp knife, cut the spaghetti squash in half lengthwise and scoop out the seeds and membrane.<\/p>\n<p>Sprinkle with olive oil, dried herbs, and salt and pepper to taste.<\/p>\n<p>Place the squash cut-side down in the baking dish.<\/p>\n<p>Cook for 30 to 40 minutes, or until fork tender.<\/p>\n<p>Let the squash cool slightly then use the tines of the fork to scrape out the spaghetti strands of squash.<\/p>\n\t\t\t\t\t\tMayo\n\t\t\t\t\t\t\t\t\t\t\tIngredients\n<ul>\n<li dir=\"ltr\" aria-level=\"1\">\u00bd teaspoon dried mustard<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n2 egg yolks\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n2 tablespoons lemon juice\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\nCayenne, to taste\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n1\/2 to 1 cup oil\n<\/li>\n<\/ul>\nInstructions\n<ol>\n<li dir=\"ltr\" aria-level=\"1\">\nCombine the egg yolks, lemon juice and in a food processor or blender.\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\nWith the machine running, slowly drizzle in the oil until the mixture thickens into mayonnaise.\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\nKeep refrigerated.\n<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n\t\t\t\t\t\tAll Purpose Seasoning\n\t\t\t\t\t\t\t\t\t\t\tIngredients\n<ul>\n<li dir=\"ltr\" aria-level=\"1\">\n2 tablespoons onion powder\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n2 tablespoons garlic powder\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n2 teaspoons ground coriander\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n\u00bc cup dried parsley\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n1 teaspoon minced lemon zest\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n\u00bc teaspoon cayenne\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\n\u00bc cup ground cumin\n<\/li>\n<\/ul>\nInstructions\n<ol>\n<li dir=\"ltr\" aria-level=\"1\">\nCombine all ingredients and place in a covered container.\n<\/li>\n<li dir=\"ltr\" aria-level=\"1\">\nStore at room temperature.\n<\/li>\n<\/ol>\n\t\t\t\t\t\tLemon Pepper seasoning\n\t\t\t\t\t\t\t\t\t\t\t<p>Ingredients<\/p>\n3 large lemons-peel removed (squeeze for another purpose)<br \/>\n2T lemon zest<br \/>\n2T freshly ground peppercorns\n<p>salt?<\/p>\n<p>Instructions<\/p>\n<ol>\n<li>Preheat oven to its lowest setting, line a sheet pan with parchment paper.<\/li>\n<li>Spread strips of lemon in one layer. Place in oven and allow the lemon strips to dry out, about 2-3 hours. Check often and remove as soon as they&#8217;re completely dried out.<\/li>\n<li>Place the dried lemon into a spice grinder and process until it&#8217;s smooth<\/li>\n<li>add zest for last 5 mins<\/li>\n<li>combine all, mix in salt and store in air-tight jar<\/li>\n<\/ol>\n\t\t\t\t\t\tCleanse day juice\n\t\t\t\t\t\t\t\t\t\t\t<h3>Cranberry water recipe<\/h3>\n<p>to make 64 oz: add 8 oz unsweetened cranberry juice (100% organic) to 56 oz of filtered water<\/p>\n<p>(x2 for 2 people)<\/p>\n<h3>Miracle juice:<\/h3>\n64 oz cranberry water<br \/>\n1\/2 teaspoon ground cinnamon<br \/>\n1\/4 teaspoon ground ginger<br \/>\n1\/4 teaspoon ground nutmeg<br \/>\n3\/4 cup freshly squeezed oj<br \/>\n1\/4 cup freshly squeezed lemon juice\n1. bring the cranberry water to a light boil, reduce the heat to low.<br \/>\n2. add spices to the cranberry water and simmer for 15-20 minutes.<br \/>\n3. cool to room temperature.<br \/>\n4. stir in the oj &amp; lemon juices<br \/>\n5. store in fridge.\n\n","protected":false},"excerpt":{"rendered":"<p>\u26a1\ufe0f Rye Cleanse \u26a1\ufe0f SPREADSHEET SHOPPING LIST smoothies Fruit &#038; Tofu Strawberry Spice Blueberry Ginger Fruit &#038; Tofu SERVES 2 Ingredients 8 ounces silken tofu 2 c fruit, fresh or frozen 16 ounces water 2 scoop Pea Protein 2 T flax seeds 2 T chia seeds 10 ice cubes Instructions Blend tofu, fruit and water [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"page-builder.php","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"class_list":["post-10","page","type-page","status-publish","entry","override"],"_links":{"self":[{"href":"https:\/\/cleanse.emilyrye.com\/index.php\/wp-json\/wp\/v2\/pages\/10","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cleanse.emilyrye.com\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/cleanse.emilyrye.com\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/cleanse.emilyrye.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cleanse.emilyrye.com\/index.php\/wp-json\/wp\/v2\/comments?post=10"}],"version-history":[{"count":29,"href":"https:\/\/cleanse.emilyrye.com\/index.php\/wp-json\/wp\/v2\/pages\/10\/revisions"}],"predecessor-version":[{"id":47,"href":"https:\/\/cleanse.emilyrye.com\/index.php\/wp-json\/wp\/v2\/pages\/10\/revisions\/47"}],"wp:attachment":[{"href":"https:\/\/cleanse.emilyrye.com\/index.php\/wp-json\/wp\/v2\/media?parent=10"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}