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

LIFE JUICE RECIPES

Salads

LIFE JUICE RECIPES

Salads

RISE AND SHINE FRUIT BOWL

 

Ingredients:

Pear

Blackberries

Nectarines

Red, yellow or green apple

Green or Red Grapes

Raspberries

RISE AND SHINE FRUIT BOWL

 

Ingredients:

Pear

Blackberries

Nectarines

Red, yellow or green apple

Green or Red Grapes

Raspberries

Directions:

 

Wash all fruit, afterwards on a cutting board chop pear, nectarine, and apple into small pieces then add to a bowl.

Then add your blackberries, raspberries and grapes to mixture and enjoy a fruity breakfast!

Directions:

 

Wash all fruit, afterwards on a cutting board chop pear, nectarine, and apple into small pieces then add to a bowl.

Then add your blackberries, raspberries and grapes to mixture and enjoy a fruity breakfast!

SUMMER CHICKEN PESTO SALAD

 

Ingredients:

Parsley

Garlic

Olive Oil

Roma Tomatoes

Thyme

Black or Kalamata olives (10 – 16 with seeds removed)

Pasta (wheat; gluten-free)

Chicken Strips (Organic-Farm-Raised)

Pink Himalayan Sea Salt

Pepper (white or black peppercorn)

SUMMER CHICKEN PESTO SALAD

 

Ingredients:

Parsley

Garlic

Olive Oil

Roma Tomatoes

Thyme

Black or Kalamata olives (10 – 16 with seeds removed)

Pasta (wheat; gluten-free)

Chicken Strips (Organic-Farm-Raised)

Pink Himalayan Sea Salt

Pepper (white or black peppercorn)

Directions:

 

Fill large pot with water, on high, add 3 tbsp of olive oil and a pinch of salt and pepper. When it starts to boil add pasta and cook for 12 – 15 minutes.

 

Dice Roma tomatoes

 

Upon washing bushel of parsley, place inside a food processor or blender with olives and 3 – 6 cloves of garlic with ¼ cup of olive oil. Blend or process to liquid substance – then place in small pot and add ¾ cup of water, drizzle a little salt and pepper to taste and let simmer for 6 – 10 minutes.

 

In a pan, drizzle olive oil, add 2 minced cloves of garlic and ¾ cups of water set temperature on medium high. Place chicken strips on pan, sprinkle fresh or dried thyme, cumin, and pepper and let cook for 5 minutes on each side.

 

Once pasta, chicken and pesto is done plate your dish. Place handful of pasta on plate, then chicken strips and top with pesto sauce and sprinkle your diced Roma tomatoes on top.  Voila!  Bon appétit!

Directions:

 

Fill large pot with water, on high, add 3 tbsp of olive oil and a pinch of salt and pepper. When it starts to boil add pasta and cook for 12 – 15 minutes.

 

Dice Roma tomatoes

 

Upon washing bushel of parsley, place inside a food processor or blender with olives and 3 – 6 cloves of garlic with ¼ cup of olive oil. Blend or process to liquid substance – then place in small pot and add ¾ cup of water, drizzle a little salt and pepper to taste and let simmer for 6 – 10 minutes.

 

In a pan, drizzle olive oil, add 2 minced cloves of garlic and ¾ cups of water set temperature on medium high. Place chicken strips on pan, sprinkle fresh or dried thyme, cumin, and pepper and let cook for 5 minutes on each side.

 

Once pasta, chicken and pesto is done plate your dish. Place handful of pasta on plate, then chicken strips and top with pesto sauce and sprinkle your diced Roma tomatoes on top.  Voila!  Bon appétit!

ORGANIC SPRING/SUMMER TURKEY SALAD

 

Ingredients:

Organic farm raised turkey strips

Spinach

Orange, Yellow or Red pepper

Tomatoes

Green onions

Avocado

Lemon

Olive Oil

Thyme

Turmeric

Cumin

Saffron (optional)

Pink Himalayan Sea Salt

Pepper

Beets (optional)

ORGANIC SPRING/SUMMER TURKEY SALAD

 

Ingredients:

Organic farm raised turkey strips

Spinach

Orange, Yellow or Red pepper

Tomatoes

Green onions

Avocado

Lemon

Olive Oil

Thyme

Turmeric

Cumin

Saffron (optional)

Pink Himalayan Sea Salt

Pepper

Beets (optional)

Directions:

 

Dice pepper, tomatoes, beets (optional), and avocados.

 

On a plate sprinkle turkey strips with fresh or dried thyme, cumin, turmeric, salt, pepper and saffron (optional) – in a pan set temperature to medium high, drizzle olive oil and place strips to cook on each side for 4 – 6 minutes or until brown.

 

Once turkey strips are done, set your plate by place spinach down first, followed by the strips of turkey and sprinkle diced veggies on top. Then drizzle olive oil on top and squeeze lemon juice over salad along with salt & pepper to taste.  Voila!  You’re done!  Enjoy!

Directions:

 

Dice pepper, tomatoes, beets (optional), and avocados.

 

On a plate sprinkle turkey strips with fresh or dried thyme, cumin, turmeric, salt, pepper and saffron (optional) – in a pan set temperature to medium high, drizzle olive oil and place strips to cook on each side for 4 – 6 minutes or until brown.

 

Once turkey strips are done, set your plate by place spinach down first, followed by the strips of turkey and sprinkle diced veggies on top. Then drizzle olive oil on top and squeeze lemon juice over salad along with salt & pepper to taste.  Voila!  You’re done!  Enjoy!

SALAD WITH CARROT AND GINGER DRESSING

 

Ingredients:

Dressing:

1 large carrot, peeled and roughly chopped
1 large shallot, peeled and roughly chopped
2 tablespoons roughly chopped fresh ginger
1 tablespoon sweet white miso
2 tablespoons rice wine vinegar
1 tablespoon roasted sesame seed oil
1⁄4 cup grapeseed oil
2 tablespoons water

Salad:

1 head of romaine lettuce (or any greens), roughly cut
1⁄4 red onion, thinly sliced
1⁄4 avocado, diced

SALAD WITH CARROT AND GINGER DRESSING

 

Ingredients:

Dressing:

1 large carrot, peeled and roughly chopped
1 large shallot, peeled and roughly chopped
2 tablespoons roughly chopped fresh ginger
1 tablespoon sweet white miso
2 tablespoons rice wine vinegar
1 tablespoon roasted sesame seed oil
1⁄4 cup grapeseed oil
2 tablespoons water

Salad:

1 head of romaine lettuce (or any greens), roughly cut
1⁄4 red onion, thinly sliced
1⁄4 avocado, diced

Directions:

 

Pulse the carrot, shallot and ginger in a blender until finely chopped. Scrape down the sides, add the miso, vinegar and sesame seed oil and whiz together. While the blender is going, slowly drizzle in the grapeseed oil and the water.

 

Combine the lettuce, onion and avocado in a bowl, drizzle with plenty of dressing and serve.

Directions:

 

Pulse the carrot, shallot and ginger in a blender until finely chopped. Scrape down the sides, add the miso, vinegar and sesame seed oil and whiz together. While the blender is going, slowly drizzle in the grapeseed oil and the water.

 

Combine the lettuce, onion and avocado in a bowl, drizzle with plenty of dressing and serve.

ASIAN COLESLAW

 

Ingredients:

Asian Dressing:

1⁄4 cup almond butter
3 tablespoons honey
1⁄3 cup rice vinegar
3 tablespoons Braggs liquid aminos
2 tablespoons apple juice
2 tablespoons oil ( I used 1 tablespoon grapeseed oil and 1 tablespoon sesame oil)
1 teaspoon grated ginger
1/4 teaspoon garlic powder

Salad:

4 cups shredded green cabbage
4 cups shredded red cabbage
2 cups julienned carrots
1 cup peppers, thinly sliced ( I used 1/2 green and 1/2 yellow)
6 -8 green onions, thinly sliced (including the green tops)
1⁄2 cup sliced almonds

ASIAN COLESLAW

 

Ingredients:

Asian Dressing:

1⁄4 cup almond butter
3 tablespoons honey
1⁄3 cup rice vinegar
3 tablespoons Braggs liquid aminos
2 tablespoons apple juice
2 tablespoons oil ( I used 1 tablespoon grapeseed oil and 1 tablespoon sesame oil)
1 teaspoon grated ginger
1/4 teaspoon garlic powder

Salad:

4 cups shredded green cabbage
4 cups shredded red cabbage
2 cups julienned carrots
1 cup peppers, thinly sliced ( I used 1/2 green and 1/2 yellow)
6 -8 green onions, thinly sliced (including the green tops)
1⁄2 cup sliced almonds

Directions:

 

In a glass bowl, combine almond butter and honey. Microwave for 20 seconds to soften the almond butter. Add the vinegar, aminos, juice, oil, ginger, and garlic powder. Use a whisk to thoroughly combine the ingredients. In a large bowl, combine the cabbage, carrots, peppers, and onions. toss to thoroughly combine. Pour the dressing over the salad and toss to thoroughly coat. Sprinkle almond slices over the top.

Directions:

 

In a glass bowl, combine almond butter and honey. Microwave for 20 seconds to soften the almond butter. Add the vinegar, aminos, juice, oil, ginger, and garlic powder. Use a whisk to thoroughly combine the ingredients. In a large bowl, combine the cabbage, carrots, peppers, and onions. toss to thoroughly combine. Pour the dressing over the salad and toss to thoroughly coat. Sprinkle almond slices over the top.

ORANGE ROMAINE SALAD

 

Ingredients:

1⁄4 cup red wine vinegar
3⁄4 cup vegetable oil
1 tablespoon honey
1⁄2 teaspoon salt
1⁄4 teaspoon ground black pepper
1⁄4 cup chopped green onion
1 large head romaine lettuce, torn into bite-size pieces
3 oranges, peeled and thinly sliced

ORANGE ROMAINE SALAD

 

Ingredients:

1⁄4 cup red wine vinegar
3⁄4 cup vegetable oil
1 tablespoon honey
1⁄2 teaspoon salt
1⁄4 teaspoon ground black pepper
1⁄4 cup chopped green onion
1 large head romaine lettuce, torn into bite-size pieces
3 oranges, peeled and thinly sliced

Directions:

 

In a small container with a tight-fitting lid, combine the vinegar, oil, honey, salt, pepper and green onion. Close the lid, and shake vigorously to blend.

Place the romaine lettuce into a large serving bowl. Sprinkle with dressing and toss to coat. Add orange slices and toss gently. Serve immediately.

Directions:

 

In a small container with a tight-fitting lid, combine the vinegar, oil, honey, salt, pepper and green onion. Close the lid, and shake vigorously to blend.

Place the romaine lettuce into a large serving bowl. Sprinkle with dressing and toss to coat. Add orange slices and toss gently. Serve immediately.

CHICKEN FIESTA SALAD

 

Ingredients:

2 skinless, boneless chicken breast halves
1 (1.27 ounce) packet dry fajita seasoning, divided in half
1 tablespoon vegetable oil
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can Mexican-style corn
1⁄2 cup salsa
1 (10 ounce) package mixed salad greens
1 onion, chopped
1 tomato, cut into wedges

CHICKEN FIESTA SALAD

 

Ingredients:

2 skinless, boneless chicken breast halves
1 (1.27 ounce) packet dry fajita seasoning, divided in half
1 tablespoon vegetable oil
1 (15 ounce) can black beans, rinsed and drained
1 (11 ounce) can Mexican-style corn
1⁄2 cup salsa
1 (10 ounce) package mixed salad greens
1 onion, chopped
1 tomato, cut into wedges

Directions:

 

Rub chicken evenly with 1⁄2 the fajita seasoning. Heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear; set aside.In a large saucepan, mix beans, corn, salsa and other 1⁄2 of fajita seasoning. Heat over medium heat until warm.

 

Prepare the salad by tossing the greens, onion and tomato. Top salad with chicken and dress with the bean and corn mixture.

Directions:

 

Rub chicken evenly with 1⁄2 the fajita seasoning. Heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear; set aside.In a large saucepan, mix beans, corn, salsa and other 1⁄2 of fajita seasoning. Heat over medium heat until warm.

 

Prepare the salad by tossing the greens, onion and tomato. Top salad with chicken and dress with the bean and corn mixture.

SPINACH APPLE SALAD

 

Ingredients:

2 tablespoons cider vinegar
2 tablespoons vegetable oil
1⁄4 teaspoon Himalayan sea salt
1⁄4 teaspoon agave nectar
1 cup diced, unpeeled apples
1⁄4 cup chopped sweet onion
1⁄4 cup raisins
2 cups torn fresh spinach
2 cups torn romaine

SPINACH APPLE SALAD

 

Ingredients:

2 tablespoons cider vinegar
2 tablespoons vegetable oil
1⁄4 teaspoon Himalayan sea salt
1⁄4 teaspoon agave nectar
1 cup diced, unpeeled apples
1⁄4 cup chopped sweet onion
1⁄4 cup raisins
2 cups torn fresh spinach
2 cups torn romaine

Directions:

 

In a small bowl, combine vinegar, oil, salt and agave; mix well. Add apple, onion and raisins; toss lightly to coat. Cover and let stand for 10 minutes. Just before serving, combine spinach and romaine in a large salad bowl; add dressing and toss.

Directions:

 

In a small bowl, combine vinegar, oil, salt and agave; mix well. Add apple, onion and raisins; toss lightly to coat. Cover and let stand for 10 minutes. Just before serving, combine spinach and romaine in a large salad bowl; add dressing and toss.

LIFE JUICE GREEK SALAD

 

Ingredients:

1 package of red,yellow or orange cherry/grape tomatoes, halved
2 seedless cucumbers, peeled and chopped
1 green pepper chopped
1 red pepper chopped
1⁄2 small red onion, chopped
1 head of Romaine lettuce chopped
3 tablespoons olive oil
1 Juiced lemon
1 1⁄2 teaspoons dried oregano
Himalayan Sea salt and cracked fresh pepper to taste
1⁄2 cup crumbled fat free feta cheese
10 chopped pitted Calamata olives
1 tablespoon of juice from olives

LIFE JUICE GREEK SALAD

 

Ingredients:

1 package of red,yellow or orange cherry/grape tomatoes, halved
2 seedless cucumbers, peeled and chopped
1 green pepper chopped
1 red pepper chopped
1⁄2 small red onion, chopped
1 head of Romaine lettuce chopped
3 tablespoons olive oil
1 Juiced lemon
1 1⁄2 teaspoons dried oregano
Himalayan Sea salt and cracked fresh pepper to taste
1⁄2 cup crumbled fat free feta cheese
10 chopped pitted Calamata olives
1 tablespoon of juice from olives

Directions:

 

In shallow salad bowl, or on serving platter, combine vegetables . Sprinkle with oil, lemon juice, oregano, and salt (little to none)and pepper to taste. Sprinkle feta cheese and olives over salad. Toss and serve.

Directions:

 

In shallow salad bowl, or on serving platter, combine vegetables . Sprinkle with oil, lemon juice, oregano, and salt (little to none)and pepper to taste. Sprinkle feta cheese and olives over salad. Toss and serve.

THAI CHICKEN SALAD WITH PEANUT DRESSING

 

Ingredients:

6 cups torn romaine lettuce
2 cups shredded skinless, boneless rotisserie chicken breast
2 cups fresh bean sprouts
1 cup shredded carrots
3⁄4 cup sliced celery
2⁄3 cup light coconut milk
1 tablespoon agave
2 tablespoons creamy peanut butter
1 tablespoon fresh lime juice
2 tablespoons lower-sodium soy sauce
1⁄8 teaspoon ground red pepper
2 tablespoons coarsely chopped unsalted, dry-roasted peanuts
4 lime wedges (optional)

THAI CHICKEN SALAD WITH PEANUT DRESSING

 

Ingredients:

6 cups torn romaine lettuce
2 cups shredded skinless, boneless rotisserie chicken breast
2 cups fresh bean sprouts
1 cup shredded carrots
3⁄4 cup sliced celery
2⁄3 cup light coconut milk
1 tablespoon agave
2 tablespoons creamy peanut butter
1 tablespoon fresh lime juice
2 tablespoons lower-sodium soy sauce
1⁄8 teaspoon ground red pepper
2 tablespoons coarsely chopped unsalted, dry-roasted peanuts
4 lime wedges (optional)

Directions:

 

Combine first 5 ingredients in a large bowl. Combine coconut milk and next 5 ingredients (through red pepper) in a small saucepan; bring to a boil. Reduce heat, and simmer for 5 minutes or until mixture thickens slightly, stirring occasionally. Remove from heat, and cool for 2 minutes. Pour warm coconut milk mixture over lettuce mixture. Sprinkle with peanuts; serve with lime wedges, if desired. Serve immediately.

Directions:

 

Combine first 5 ingredients in a large bowl. Combine coconut milk and next 5 ingredients (through red pepper) in a small saucepan; bring to a boil. Reduce heat, and simmer for 5 minutes or until mixture thickens slightly, stirring occasionally. Remove from heat, and cool for 2 minutes. Pour warm coconut milk mixture over lettuce mixture. Sprinkle with peanuts; serve with lime wedges, if desired. Serve immediately.

CITRUS SPICED CHICKEN SALAD – (GLUTEN FREE)

 

Ingredients:

Organic Chicken breast (no-hormones)
2 cloves of minced garlic
Turmeric
Thyme Cumin
Salt & pepper to taste
Curry powder (optional)
Lemon juice
Oil
1/2 half avocado
Mixed greens (lettuce, spinach, bok choy, arugula, baby spinach, etc.)
Gluten Free Blue Corn Tortilla Chips (optional)

CITRUS SPICED CHICKEN SALAD – (GLUTEN FREE)

 

Ingredients:

Organic Chicken breast (no-hormones)
2 cloves of minced garlic
Turmeric
Thyme Cumin
Salt & pepper to taste
Curry powder (optional)
Lemon juice
Oil
1/2 half avocado
Mixed greens (lettuce, spinach, bok choy, arugula, baby spinach, etc.)
Gluten Free Blue Corn Tortilla Chips (optional)

Directions:

 

Set stove to medium heat. In a medium skillet, add 2 tbsp of oil, and minced garlic let cook until garlic starts to become slightly brown.

 

On a plate, take strips of chicken and lightly sprinkle turmeric, cumin, curry powder, salt, pepper, and thyme (either fresh thyme or dried thyme will work fine) on each side.

 

Take strips of chicken and cook on a skillet with stove setting on medium. Squeeze lemon juice on each side of chicken while it’s cooking. Cook chicken for 4 – 6 min. on each side. Or cook until chicken is no longer pink. If you notice the chicken becoming brown too quickly, reduce the heat. Optional – add ½ a cup of water to make chicken juicier.

 

Reduce heat and start to prepare your plate or bowl. Place your mixed greens first and then lay your chicken strips on top.

 

to finish

You can either leave the chicken whole on top of the greens, or cut your chicken into slices. Slice or dice up half an avocado and add to salad. Drizzle oil over and squeeze some more lemon juice to finish.

Grab a handful of Gluten Free Blue Corn Tortilla chips and voila! Lunch or dinner is served!

 

Directions:

 

Set stove to medium heat. In a medium skillet, add 2 tbsp of oil, and minced garlic let cook until garlic starts to become slightly brown.

 

On a plate, take strips of chicken and lightly sprinkle turmeric, cumin, curry powder, salt, pepper, and thyme (either fresh thyme or dried thyme will work fine) on each side.

 

Take strips of chicken and cook on a skillet with stove setting on medium. Squeeze lemon juice on each side of chicken while it’s cooking. Cook chicken for 4 – 6 min. on each side. Or cook until chicken is no longer pink. If you notice the chicken becoming brown too quickly, reduce the heat. Optional – add ½ a cup of water to make chicken juicier.

 

Reduce heat and start to prepare your plate or bowl. Place your mixed greens first and then lay your chicken strips on top.

 

to finish

You can either leave the chicken whole on top of the greens, or cut your chicken into slices. Slice or dice up half an avocado and add to salad. Drizzle oil over and squeeze some more lemon juice to finish.

Grab a handful of Gluten Free Blue Corn Tortilla chips and voila! Lunch or dinner is served!

 

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