How To Do a Juice Cleanse
How To Do a Juice Cleanse

LIFE JUICE RECIPES

Main Dishes

LIFE JUICE RECIPES

Main Dishes

SALMON FILET WITH TURMERIC BROWN RICE & BRUSSEL SPROUTS

 

Ingredients:

Salmon filets (fresh wild caught)

Thyme

Rosemary

Turmeric

Garlic

Brussel Sprouts

Olive Oil

Himalayan Sea Salt

Pepper

Lemon

Cumin

Brown rice

SALMON FILET WITH TURMERIC BROWN RICE & BRUSSEL SPROUTS

 

Ingredients:

Salmon filets (fresh wild caught)

Thyme

Rosemary

Turmeric

Garlic

Brussel Sprouts

Olive Oil

Himalayan Sea Salt

Pepper

Lemon

Cumin

Brown rice

Directions:

 

In a small or medium pot combine 2 ½ cups of water, 1 cup of brown rice, 1 tbsp of cumin, turmeric and a pinch of salt & pepper to taste. Bring to boil then reduce heat to low, cover with top and let simmer for 12 – 15 minutes.

 

After thoroughly washing brussel sprouts and removing unwanted outer layers covered in smudge, cut into halves. Place in a medium pot with ½ cup of water, 1 tsp of olive oil, salt, pepper, and squeeze a little lemon juice. Let simmer on medium heat for 10 – 15, or until soft to your liking.

 

On a saucepan drizzle olive oil, minced garlic and add a couple of thin slices of lemon. Then place your salmon filets on top and sprinkle the fresh sprigs of thyme and rosemary on top, repeat for other side too. Cook salmon filets on medium heat for 5 – 8 minutes on each side or until done to your liking.

 

Plate your meal starting with rice, place salmon filet over rice and decorate the plate with brussel sprouts.  Bon Appétit!

Directions:

 

In a small or medium pot combine 2 ½ cups of water, 1 cup of brown rice, 1 tbsp of cumin, turmeric and a pinch of salt & pepper to taste. Bring to boil then reduce heat to low, cover with top and let simmer for 12 – 15 minutes.

 

After thoroughly washing brussel sprouts and removing unwanted outer layers covered in smudge, cut into halves. Place in a medium pot with ½ cup of water, 1 tsp of olive oil, salt, pepper, and squeeze a little lemon juice. Let simmer on medium heat for 10 – 15, or until soft to your liking.

 

On a saucepan drizzle olive oil, minced garlic and add a couple of thin slices of lemon. Then place your salmon filets on top and sprinkle the fresh sprigs of thyme and rosemary on top, repeat for other side too. Cook salmon filets on medium heat for 5 – 8 minutes on each side or until done to your liking.

 

Plate your meal starting with rice, place salmon filet over rice and decorate the plate with brussel sprouts.  Bon Appétit!

SWEET POTATO ENCHILADA SKILLET

 

Ingredients:

1 Sweet Potato

¼ Yellow Onion

½ Jalapeño

2 – 3 Garlic Cloves

1/3 Bunch of Cilantro

1 Tablespoon of Chili Powder

Salt & Pepper (to taste)

1 tbsp Cumin

Quinoa

Black Beans

Enchilada Sauce

Olive Oil

SWEET POTATO ENCHILADA SKILLET

 

Ingredients:

1 Sweet Potato

¼ Yellow Onion

½ Jalapeño

2 – 3 Garlic Cloves

1/3 Bunch of Cilantro

1 Tablespoon of Chili Powder

Salt & Pepper (to taste)

1 tbsp Cumin

Quinoa

Black Beans

Enchilada Sauce

Olive Oil

Directions:

 

In a small or medium sized pot take 2 ¼ cups of vegetable broth or water add 1 teaspoon of olive oil and bring to a boil. When broth or water starts to boil add 1 cup of quinoa and reduce heat to a low simmer. Let cook for 10 – 15 minutes

 

In a small pot add a can of black beans and place heat on medium. Cook for 5 – 8 minutes. Once done place on side to cool down.

 

On a cutting board start dicing sweet potato, onion and jalapeño. Finely chop cilantro and place on the side.

 

In a large sauce pan place heat on medium high and drizzle olive oil. Add onions and minced cloves of garlic to the saucepan first. Once the onion and garlic start to turn slightly brown add chopped jalapeño. Cook for 5 minutes.

 

Next add tiny diced sweet potatoes to the saucepan let cook for 15 minutes.

 

*Note: if you dice the sweet potatoes into larger pieces – the longer it will take for them to soften.

 

Once sweet potatoes have become soft, add cumin, chili powder, and Enchilada sauce. Let all ingredients simmer in saucepan for several minutes.

 

Then add, black beans and quinoa to saucepan and mix all ingredients together thoroughly.

Last, sprinkle finely chopped cilantro over the enchilada skillet and you're ready to eat and serve.

Directions:

 

In a small or medium sized pot take 2 ¼ cups of vegetable broth or water add 1 teaspoon of olive oil and bring to a boil. When broth or water starts to boil add 1 cup of quinoa and reduce heat to a low simmer. Let cook for 10 – 15 minutes

 

In a small pot add a can of black beans and place heat on medium. Cook for 5 – 8 minutes. Once done place on side to cool down.

 

On a cutting board start dicing sweet potato, onion and jalapeño. Finely chop cilantro and place on the side.

 

In a large sauce pan place heat on medium high and drizzle olive oil. Add onions and minced cloves of garlic to the saucepan first. Once the onion and garlic start to turn slightly brown add chopped jalapeño. Cook for 5 minutes.

 

Next add tiny diced sweet potatoes to the saucepan let cook for 15 minutes.

 

*Note: if you dice the sweet potatoes into larger pieces – the longer it will take for them to soften.

 

Once sweet potatoes have become soft, add cumin, chili powder, and Enchilada sauce. Let all ingredients simmer in saucepan for several minutes.

 

Then add, black beans and quinoa to saucepan and mix all ingredients together thoroughly.

Last, sprinkle finely chopped cilantro over the enchilada skillet and you're ready to eat and serve.

SALMON EN PAPILLOTE (IN PAPER)

 

Ingredients:

4 (4 ounce) salmon fillets
1 lemon, juice only
salt and ground black pepper to taste
4 12x18-inch pieces of parchment paper
1 lemon, thinly sliced
1⁄2 cup green onions, chopped
8 spears fresh asparagus, cut into 2-inch pieces
4 teaspoons olive oil

SALMON EN PAPILLOTE (IN PAPER)

 

Ingredients:

4 (4 ounce) salmon fillets
1 lemon, juice only
salt and ground black pepper to taste
4 12x18-inch pieces of parchment paper
1 lemon, thinly sliced
1⁄2 cup green onions, chopped
8 spears fresh asparagus, cut into 2-inch pieces
4 teaspoons olive oil

Directions:

 

Preheat oven to 350 degrees. Rinse salmon fillets in cold water, place onto a plate, and squeeze a lemon over the salmon. Sprinkle fillets with salt and black pepper.

Fold a piece of parchment paper in half crosswise, and center a salmon fillet on one side of the paper. Place 1 or 2 lemon slices on top of the salmon, and surround with cut-up asparagus spears. Sprinkle 2 tablespoons of green onion over the lemon slices, and fold the parchment paper over the salmon. Fold the edges of the paper over several times, all around the open edges, to seal the salmon into a parchment paper envelope. (Do not tape the parchment paper closed.) Place the sealed envelopes onto a baking sheet, and brush the tops of each packet with about 1 teaspoon of olive oil.

Bake in the preheated oven until the asparagus is tender and the salmon is opaque and slightly flaky, 20 to 25 minutes. To serve, place a packet onto a plate, and cut open the paper to release the aroma.

Directions:

 

Preheat oven to 350 degrees. Rinse salmon fillets in cold water, place onto a plate, and squeeze a lemon over the salmon. Sprinkle fillets with salt and black pepper.

Fold a piece of parchment paper in half crosswise, and center a salmon fillet on one side of the paper. Place 1 or 2 lemon slices on top of the salmon, and surround with cut-up asparagus spears. Sprinkle 2 tablespoons of green onion over the lemon slices, and fold the parchment paper over the salmon. Fold the edges of the paper over several times, all around the open edges, to seal the salmon into a parchment paper envelope. (Do not tape the parchment paper closed.) Place the sealed envelopes onto a baking sheet, and brush the tops of each packet with about 1 teaspoon of olive oil.

Bake in the preheated oven until the asparagus is tender and the salmon is opaque and slightly flaky, 20 to 25 minutes. To serve, place a packet onto a plate, and cut open the paper to release the aroma.

STEAMED SALMON AND GREENS

 

Ingredients:

small handful (roughly 1⁄4 cup) of your favorite leafy herbs (parsley, basil, chervil, tarragon, etc.)
6 oz. organic salmon filet
1 cup of your favorite fresh greens (kale, spinach, dandelion, chard, etc.)
1 wedge of lemon

STEAMED SALMON AND GREENS

 

Ingredients:

small handful (roughly 1⁄4 cup) of your favorite leafy herbs (parsley, basil, chervil, tarragon, etc.)
6 oz. organic salmon filet
1 cup of your favorite fresh greens (kale, spinach, dandelion, chard, etc.)
1 wedge of lemon

Directions:

 

Line your steamer with the herbs and rest the salmon filet on top. Steam for 11 minutes. Put the greens alongside the fish and steam for an additional seven minutes. Squeeze the lemon over the fish and greens and serve.

Directions:

 

Line your steamer with the herbs and rest the salmon filet on top. Steam for 11 minutes. Put the greens alongside the fish and steam for an additional seven minutes. Squeeze the lemon over the fish and greens and serve.

BAKED SALMON DIJON RECIPE

 

Ingredients:

1 cup sour cream, light or fat-free
2 teaspoon dill weed, dried
3 tablespoon scallions, finely chopped
2 tablespoon mustard, dijon-style
2 tablespoon lemon juice
1 1⁄2 pounds fish, salmon fillet, with skin, cut in center 1⁄2 teaspoon garlic powder
1⁄2 teaspoon pepper, black

BAKED SALMON DIJON RECIPE

 

Ingredients:

1 cup sour cream, light or fat-free
2 teaspoon dill weed, dried
3 tablespoon scallions, finely chopped
2 tablespoon mustard, dijon-style
2 tablespoon lemon juice
1 1⁄2 pounds fish, salmon fillet, with skin, cut in center 1⁄2 teaspoon garlic powder
1⁄2 teaspoon pepper, black

Directions:

 

Preheat oven to 400 degrees F. Lightly oil baking sheet with cooking spray. Whisk sour cream, dill, onion, mustard, and lemon juice in a small bowl. Place salmon, skin-side down, on prepared sheet. Sprinkle with garlic powder and pepper, then spread with the sauce. Bake salmon until just opaque in the center, about 20 minutes.

Directions:

 

Preheat oven to 400 degrees F. Lightly oil baking sheet with cooking spray. Whisk sour cream, dill, onion, mustard, and lemon juice in a small bowl. Place salmon, skin-side down, on prepared sheet. Sprinkle with garlic powder and pepper, then spread with the sauce. Bake salmon until just opaque in the center, about 20 minutes.

HONEY SOY TILAPIA

 

Ingredients:

3 tablespoons honey
3 tablespoons soy sauce
3 tablespoons balsamic vinegar
1 tablespoon minced garlic
2 (3 ounce) fillets tilapia
cooking spray
1 teaspoon freshly cracked black pepper

HONEY SOY TILAPIA

 

Ingredients:

3 tablespoons honey
3 tablespoons soy sauce
3 tablespoons balsamic vinegar
1 tablespoon minced garlic
2 (3 ounce) fillets tilapia
cooking spray
1 teaspoon freshly cracked black pepper

Directions:

 

Mix the honey, soy sauce, balsamic vinegar, and garlic together in a bowl. Place the tilapia fillets in the mixture; allow to marinate in refrigerator at least 30 minutes.

 

Preheat an oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray. Remove tilapia from marinade, and discard the marinade. Place fillets into the prepared baking sheet, and sprinkle the black pepper over the fish. Bake in the preheated oven until the fish flakes easily with a fork, 15 to 20 minutes.

Directions:

 

Mix the honey, soy sauce, balsamic vinegar, and garlic together in a bowl. Place the tilapia fillets in the mixture; allow to marinate in refrigerator at least 30 minutes.

 

Preheat an oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray. Remove tilapia from marinade, and discard the marinade. Place fillets into the prepared baking sheet, and sprinkle the black pepper over the fish. Bake in the preheated oven until the fish flakes easily with a fork, 15 to 20 minutes.

LIFE JUICE CAJUN BARBECUED CHICKEN

 

Ingredients:

1⁄4 cup Organic Coconut oil
1⁄2 cup white wine
2 tablespoons Cajun seasoning
6 skinless, boneless Organic chicken breast halves

LIFE JUICE CAJUN BARBECUED CHICKEN

 

Ingredients:

1⁄4 cup Organic Coconut oil
1⁄2 cup white wine
2 tablespoons Cajun seasoning
6 skinless, boneless Organic chicken breast halves

Directions:

 

In a bowl, mix the coconut oil, white wine, and Cajun seasoning. Place chicken in the bowl, and coat with the mixture. Cover, and refrigerate for at least 3 hours.

Preheat the grill for high heat. Lightly oil the grill grate. Discard marinade, and place chicken on the grill. Cook for 6 to 8 minutes on each side, until juices run clear.

Directions:

 

In a bowl, mix the coconut oil, white wine, and Cajun seasoning. Place chicken in the bowl, and coat with the mixture. Cover, and refrigerate for at least 3 hours.

Preheat the grill for high heat. Lightly oil the grill grate. Discard marinade, and place chicken on the grill. Cook for 6 to 8 minutes on each side, until juices run clear.

GRILLED CHICKEN BREASTS

 

Ingredients:

4 skinless, boneless chicken breast halves
1⁄2 cup lemon juice
1⁄2 teaspoon onion powder
ground black pepper to taste seasoning salt to taste
2 teaspoons dried parsley

GRILLED CHICKEN BREASTS

 

Ingredients:

4 skinless, boneless chicken breast halves
1⁄2 cup lemon juice
1⁄2 teaspoon onion powder
ground black pepper to taste seasoning salt to taste
2 teaspoons dried parsley

Directions:

 

Preheat an outdoor grill for medium-high heat, and lightly oil grate. Dip chicken in lemon juice, and sprinkle with the onion powder, ground black pepper, seasoning salt and parsley. Discard any remaining lemon juice.

Cook on the prepared grill 10 to 15 minutes per side, or until no longer pink and juices run clear.

Directions:

 

Preheat an outdoor grill for medium-high heat, and lightly oil grate. Dip chicken in lemon juice, and sprinkle with the onion powder, ground black pepper, seasoning salt and parsley. Discard any remaining lemon juice.

Cook on the prepared grill 10 to 15 minutes per side, or until no longer pink and juices run clear.

TERIYAKI CHICKEN

 

Ingredients:

Sauce:
1⁄3 cup balsamic vinegar
1⁄3 cup agave syrup
1 teaspoon freshly grated ginger
1⁄4 teaspoon freshly ground black pepper
1 teaspoon barley miso
1 tablespoon water

Chicken:
1 chicken breast
Teriyaki Sauce (from above)
1 finely chopped scallion
4 sprigs cilantro, roughly chopped

TERIYAKI CHICKEN

 

Ingredients:

Sauce:
1⁄3 cup balsamic vinegar
1⁄3 cup agave syrup
1 teaspoon freshly grated ginger
1⁄4 teaspoon freshly ground black pepper
1 teaspoon barley miso
1 tablespoon water

Chicken:
1 chicken breast
Teriyaki Sauce (from above)
1 finely chopped scallion
4 sprigs cilantro, roughly chopped

Directions:

 

Combine the balsamic, agave, ginger and pepper in a small saucepan. Bring to a boil, lower to a simmer and cook for ten minutes. Cool and then add the miso and water.

 

Marinate the chicken in the sauce (reserve a spoonful or two) for at least one hour or up to overnight.

 

Heat your grill to medium heat. Wipe off any excess marinade and grill the chicken for about three to four minutes per side or until cooked through. Serve with the reserved, hasn’t-touched-raw-chicken sauce, cilantro and scallions.

Directions:

 

Combine the balsamic, agave, ginger and pepper in a small saucepan. Bring to a boil, lower to a simmer and cook for ten minutes. Cool and then add the miso and water.

 

Marinate the chicken in the sauce (reserve a spoonful or two) for at least one hour or up to overnight.

 

Heat your grill to medium heat. Wipe off any excess marinade and grill the chicken for about three to four minutes per side or until cooked through. Serve with the reserved, hasn’t-touched-raw-chicken sauce, cilantro and scallions.

SPICY CHICKEN BREASTS

 

Ingredients:

2 1⁄2 tablespoons paprika
2 tablespoons garlic powder
1 tablespoon salt
1 tablespoon onion powder
1 tablespoon dried thyme
1 tablespoon ground cayenne pepper
1 tablespoon ground black pepper
4 skinless, boneless chicken breast halves

SPICY CHICKEN BREASTS

 

Ingredients:

2 1⁄2 tablespoons paprika
2 tablespoons garlic powder
1 tablespoon salt
1 tablespoon onion powder
1 tablespoon dried thyme
1 tablespoon ground cayenne pepper
1 tablespoon ground black pepper
4 skinless, boneless chicken breast halves

Directions:

 

In a medium bowl, mix together the paprika, garlic powder, salt, onion powder, thyme, cayenne pepper, and ground black pepper. Set aside about 3 tablespoons of this seasoning mixture for the chicken; store the remainder in an airtight container for later use (for seasoning fish, meats, or vegetables).


Preheat grill for medium-high heat. Rub some of the reserved 3 tablespoons of seasoning onto both sides of the chicken breasts. Lightly oil the grill grate. Place chicken on the grill, and cook for 6 to 8 minutes on each side, until juices run clear.

Directions:

 

In a medium bowl, mix together the paprika, garlic powder, salt, onion powder, thyme, cayenne pepper, and ground black pepper. Set aside about 3 tablespoons of this seasoning mixture for the chicken; store the remainder in an airtight container for later use (for seasoning fish, meats, or vegetables).


Preheat grill for medium-high heat. Rub some of the reserved 3 tablespoons of seasoning onto both sides of the chicken breasts. Lightly oil the grill grate. Place chicken on the grill, and cook for 6 to 8 minutes on each side, until juices run clear.

BROWN RICE WITH SPICED CAULIFLOWER & HERBED CABBAGE

 

Ingredients:

Brown rice

Cabbage

Cauliflower

Thyme

Garlic

Olive Oil

Lemon

Turmeric

Cumin

Curry

BROWN RICE WITH SPICED CAULIFLOWER & HERBED CABBAGE

 

Ingredients:

Brown rice

Cabbage

Cauliflower

Thyme

Garlic

Olive Oil

Lemon

Turmeric

Cumin

Curry

Directions:

 

In a small or medium pot combine 2 ½ cups of vegetable broth, 1 cup of brown rice, and a pinch of salt & pepper to taste. Bring to boil then reduce heat to low, cover with top and let simmer for 12 – 15 minutes.

 

In a small pot add ½ cup of water and set to medium – medium/high heat. Add cut cauliflower to pot, with a pinch of salt and pepper to taste. Sprinkle turmeric, cumin and curry on top. Cover with top and let simmer for 5 – 8 minutes.

 

In another pot add ¼ cup of water, a small or medium sized bowl of freshly chopped cabbage, with 1 – 2 tbsp of olive oil, pinch of salt & pepper, a couple of sprigs of thyme, and 2 – 3 minced cloves of garlic. Squeeze a little lemon juice on top, then cover with top and let simmer for 4 – 6 minutes on medium heat.

 

Enjoy!

Directions:

 

In a small or medium pot combine 2 ½ cups of vegetable broth, 1 cup of brown rice, and a pinch of salt & pepper to taste. Bring to boil then reduce heat to low, cover with top and let simmer for 12 – 15 minutes.

 

In a small pot add ½ cup of water and set to medium – medium/high heat. Add cut cauliflower to pot, with a pinch of salt and pepper to taste. Sprinkle turmeric, cumin and curry on top. Cover with top and let simmer for 5 – 8 minutes.

 

In another pot add ¼ cup of water, a small or medium sized bowl of freshly chopped cabbage, with 1 – 2 tbsp of olive oil, pinch of salt & pepper, a couple of sprigs of thyme, and 2 – 3 minced cloves of garlic. Squeeze a little lemon juice on top, then cover with top and let simmer for 4 – 6 minutes on medium heat.

 

Enjoy!

LIFE JUICE BAKED EGG WHITE OMELET SQUARES

 

Ingredients:

1 tablespoon olive/coconut oil
1 small onion or 1⁄4 sweet vidalia onion, chopped
1⁄2 cup crumbled fat free Feta cheese
1⁄4 cup chopped and pitted Calamata olives
1 cup of fresh baby spinach
1⁄2 container of grape tomatoes
12 egg whites
1⁄2 teaspoon Himalayan sea salt and pepper, to taste

LIFE JUICE BAKED EGG WHITE OMELET SQUARES

 

Ingredients:

1 tablespoon olive/coconut oil
1 small onion or 1⁄4 sweet vidalia onion, chopped
1⁄2 cup crumbled fat free Feta cheese
1⁄4 cup chopped and pitted Calamata olives
1 cup of fresh baby spinach
1⁄2 container of grape tomatoes
12 egg whites
1⁄2 teaspoon Himalayan sea salt and pepper, to taste

Directions:

 

Preheat oven to 400 degrees. Grease a 8x8 inch baking dish with olive or coconut oil. Sauté onion with coconut or olive oil in a skillet over medium heat, and cook the onion until tender or golden. Spread Fat free feta cheese in the bottom of the prepared baking dish. Layer with spinach, olives,tomato, sautéed onion.

In a bowl separate egg whites season with salt and pepper. Pour egg mixture over ingredients, but do not stir. Bake, uncovered, in the preheated oven for 30 minutes, or until no longer runny in the center and slightly brown on top. Allow to cool slightly, then cut into squares and serve..

Directions:

 

Preheat oven to 400 degrees. Grease a 8x8 inch baking dish with olive or coconut oil. Sauté onion with coconut or olive oil in a skillet over medium heat, and cook the onion until tender or golden. Spread Fat free feta cheese in the bottom of the prepared baking dish. Layer with spinach, olives,tomato, sautéed onion.

In a bowl separate egg whites season with salt and pepper. Pour egg mixture over ingredients, but do not stir. Bake, uncovered, in the preheated oven for 30 minutes, or until no longer runny in the center and slightly brown on top. Allow to cool slightly, then cut into squares and serve..

CONTACT US

 

1.877.33.JUICE

contact@lifejuiceshop.com

 

®LIFE JUICE All Rights Reserved

Life Juice offers juice cleanses and juices and provides you with the info you need to know from pre/post cleanse diets to how to do a juice cleanse and more.

Contact our customer support representatives at 877-33-JUICE or contact@LifeJuiceShop.com

† These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.

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CONTACT US

 

(917) 502-6801

CustomerCare@LifeJuiceShop.com

 

©LIFE JUICE All Rights Reserved

Life Juice offers juice cleanses and juices and provides you with the info you need to know from pre/post cleanse diets to how to do a juice cleanse and more.

Contact our customer support representatives at 917-502-6801 or CustomerCare@LifeJuiceShop.com

† These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease. *Certification pending.

Design by Above+Beyond Designs • SEO/Copywriting by Write On Point