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

LIFE JUICE RECIPES

Side Dishes

LIFE JUICE RECIPES

Side Dishes

RATATOUILLE

 

Ingredients:

1 yellow squash

1 zucchini

3 - 4 large tomatoes

2 – 3 Roma tomatoes

1 yellow pepper

1 red pepper

1 orange pepper

1 yellow onion

4 - 6 cloves of garlic

Basil, Rosemary, Oregano or Thyme (fresh is preferred however dried herbs will work fine too).

Olive Oil

Cayenne pepper

RATATOUILLE

 

Ingredients:

1 yellow squash

1 zucchini

3 - 4 large tomatoes

2 – 3 Roma tomatoes

1 yellow pepper

1 red pepper

1 orange pepper

1 yellow onion

4 - 6 cloves of garlic

Basil, Rosemary, Oregano or Thyme (fresh is preferred however dried herbs will work fine too).

Olive Oil

Cayenne pepper

Prep:

 

Turn oven to 325 degrees F.

 

In a medium pot add 5 cups of water, place large tomatoes inside, set stove temperature on medium high or high. Boil or let soften for 10 – 12 minutes or until tomatoes skin starts to peel off. Remove pot from stove drain the water and let cool for 10 minutes.

 

Dice up ¼ of a large yellow onion and mince 4 – 6 cloves of garlic. Place in bowl on the side. Slice Roma tomatoes, yellow squash, zucchini, yellow, orange and red peppers into thin slices. Place peppers in one bowl and zucchini and squash in another.

 

Drizzle oil into each bowl and make sure peppers, zucchini and squash slices are all lightly glazed with olive oil.

 

Directions:

Once tomatoes have cooled down, peel the skins off and cut pits out. Grate the tomatoes with a cheese grater or mash with hands, and remove all the remaining solids from the pot or chop them up into small pieces.

In a large skillet or medium pot, add 3 tbsp. of oil. Place heat setting on medium. Add, minced garlic, diced onions, and let slowly cook until they become a nice brown. Once onions and garlic are an even light brown or brown, add the grated tomato sauce, ½ tsp of cayenne pepper, along with fresh herbs of your choice (e.g. ~ fresh thyme leaves, rosemary, oregano or finely chopped basil leaves) to the sauce, and let cook for 10 - 15 minutes on medium heat. If your herbs are dried, grind them into a powder with a mortar and pestle. You can combine the herbs to create a ratatouille with complex flavors. (e.g. Rosemary and Thyme; or Oregano and Basil).  After 10 - 15 minutes reduce heat to medium low or low and cover with a top and let sauce absorb herbs and spices.

 

Bake:

In 8 x 10 baking pan, start by placing your thinly sliced zucchini in circular formation and layer with sauce.

Place thinly sliced squash on top of zucchini add Roma tomato slices on top of squash. After add a few more sprigs of fresh rosemary and thyme; or basil and oregano, and layer with a little more sauce. Then place thinly sliced peppers on the top, sprinkle with herbs and top off pan with last bit of sauce. Cover with foil and place in oven to cook for 20 minutes.

 

Enjoy with brown rice, quinoa, or lentils; use finished sauce to cook white fish like: grouper, cod or flounder.

Prep:

 

Turn oven to 325 degrees F.

 

In a medium pot add 5 cups of water, place large tomatoes inside, set stove temperature on medium high or high. Boil or let soften for 10 – 12 minutes or until tomatoes skin starts to peel off. Remove pot from stove drain the water and let cool for 10 minutes.

 

Dice up ¼ of a large yellow onion and mince 4 – 6 cloves of garlic. Place in bowl on the side. Slice Roma tomatoes, yellow squash, zucchini, yellow, orange and red peppers into thin slices. Place peppers in one bowl and zucchini and squash in another.

 

Drizzle oil into each bowl and make sure peppers, zucchini and squash slices are all lightly glazed with olive oil.

 

Directions:

Once tomatoes have cooled down, peel the skins off and cut pits out. Grate the tomatoes with a cheese grater or mash with hands, and remove all the remaining solids from the pot or chop them up into small pieces.

In a large skillet or medium pot, add 3 tbsp. of oil. Place heat setting on medium. Add, minced garlic, diced onions, and let slowly cook until they become a nice brown. Once onions and garlic are an even light brown or brown, add the grated tomato sauce, ½ tsp of cayenne pepper, along with fresh herbs of your choice (e.g. ~ fresh thyme leaves, rosemary, oregano or finely chopped basil leaves) to the sauce, and let cook for 10 - 15 minutes on medium heat. If your herbs are dried, grind them into a powder with a mortar and pestle. You can combine the herbs to create a ratatouille with complex flavors. (e.g. Rosemary and Thyme; or Oregano and Basil).  After 10 - 15 minutes reduce heat to medium low or low and cover with a top and let sauce absorb herbs and spices.

 

Bake:

In 8 x 10 baking pan, start by placing your thinly sliced zucchini in circular formation and layer with sauce.

Place thinly sliced squash on top of zucchini add Roma tomato slices on top of squash. After add a few more sprigs of fresh rosemary and thyme; or basil and oregano, and layer with a little more sauce. Then place thinly sliced peppers on the top, sprinkle with herbs and top off pan with last bit of sauce. Cover with foil and place in oven to cook for 20 minutes.

 

Enjoy with brown rice, quinoa, or lentils; use finished sauce to cook white fish like: grouper, cod or flounder.

BREADLESS STUFFING

 

Ingredients:

2 tablespoons olive oil
1 (4 ounce) package sliced fresh mushrooms
2 cloves garlic, chopped
1⁄2 cup diced celery
1⁄3 cup diced onion
1⁄2 cup water
1 1⁄2 cubes chicken bouillon
2 (12 ounce) cans garbanzo beans, drained and rinsed
1 egg
2 teaspoons dried sage
1 teaspoon salt
1 teaspoon ground black pepper

BREADLESS STUFFING

 

Ingredients:

2 tablespoons olive oil
1 (4 ounce) package sliced fresh mushrooms
2 cloves garlic, chopped
1⁄2 cup diced celery
1⁄3 cup diced onion
1⁄2 cup water
1 1⁄2 cubes chicken bouillon
2 (12 ounce) cans garbanzo beans, drained and rinsed
1 egg
2 teaspoons dried sage
1 teaspoon salt
1 teaspoon ground black pepper

Directions:

 

Preheat oven to 350 degrees F (175 degrees C). Grease a glass baking dish with cooking spray.

 

Heat the olive oil in a large skillet. Cook the mushrooms, garlic, celery, and onion in the olive oil 3 to 5 minutes. Add the water and bouillon; cook and stir until the bouillon is dissolved.

 

Combine the garbanzo beans, egg, sage, salt, and pepper in a bowl. Mash together with your hands until thoroughly mixed; stir in the vegetable mixture; transfer to the prepared baking dish. Cover with aluminum foil. Bake in preheated oven 30 minutes; remove the foil and bake uncovered another 10 to 15 minutes.

Directions:

 

Preheat oven to 350 degrees F (175 degrees C). Grease a glass baking dish with cooking spray.

 

Heat the olive oil in a large skillet. Cook the mushrooms, garlic, celery, and onion in the olive oil 3 to 5 minutes. Add the water and bouillon; cook and stir until the bouillon is dissolved.

 

Combine the garbanzo beans, egg, sage, salt, and pepper in a bowl. Mash together with your hands until thoroughly mixed; stir in the vegetable mixture; transfer to the prepared baking dish. Cover with aluminum foil. Bake in preheated oven 30 minutes; remove the foil and bake uncovered another 10 to 15 minutes.

QUINOA TURKEY STUFFING

 

Ingredients:

1 cup quinoa, rinsed
2 cups water
1 onion, chopped
1 pound fresh mushrooms, sliced
2 apples - peeled, cored, and chopped 1⁄4 cup pine nuts
1⁄3 cup raisins or craisins
2 cloves garlic, minced
1 teaspoon salt
1⁄4 teaspoon ground black pepper 2 teaspoons poultry seasoning
2 tablespoons Extra Virgin olive oil

QUINOA TURKEY STUFFING

 

Ingredients:

1 cup quinoa, rinsed
2 cups water
1 onion, chopped
1 pound fresh mushrooms, sliced
2 apples - peeled, cored, and chopped 1⁄4 cup pine nuts
1⁄3 cup raisins or craisins
2 cloves garlic, minced
1 teaspoon salt
1⁄4 teaspoon ground black pepper 2 teaspoons poultry seasoning
2 tablespoons Extra Virgin olive oil

Directions:

 

Place the quinoa and and water in a sauce pot, cook according to box or bag. Stir the olive oil,onion, mushrooms, apples, pine nuts, raisins, garlic, salt, pepper, and poultry seasoning in with the quinoa. Bake in the oven 350 degrees in a casserole dish for 30 minutes.

Directions:

 

Place the quinoa and and water in a sauce pot, cook according to box or bag. Stir the olive oil,onion, mushrooms, apples, pine nuts, raisins, garlic, salt, pepper, and poultry seasoning in with the quinoa. Bake in the oven 350 degrees in a casserole dish for 30 minutes.

CHILI ROASTED CAULIFLOWER RECIPE

 

Ingredients:

One head of cauliflower
2 tablespoons extra virgin olive oil
2 cloves garlic, crushed
2 tablespoons Homemade Chili Powder or store-bought chili powder
Kosher salt to taste

CHILI ROASTED CAULIFLOWER RECIPE

 

Ingredients:

One head of cauliflower
2 tablespoons extra virgin olive oil
2 cloves garlic, crushed
2 tablespoons Homemade Chili Powder or store-bought chili powder
Kosher salt to taste

Directions:

 

Preheat oven to 350 degrees. Wash and cut cauliflower into florets. Place cauliflower in a large bowl. Add remaining ingredients and toss to coat cauliflower with oil and chili powder. Spoon cauliflower onto a cookie sheet or jelly roll pan in a single layer, arranging florets together in center of pan—stray florets tend to burn. Slide cookie sheet into oven and bake for twenty minutes. Remove sheet from oven and, using a spatula, turn cauliflower so it will brown evenly. Return cookie sheet to oven and bake for another 10-20 minutes, until slightly dehydrated and golden. Serve warm or at room temperature.

Directions:

 

Preheat oven to 350 degrees. Wash and cut cauliflower into florets. Place cauliflower in a large bowl. Add remaining ingredients and toss to coat cauliflower with oil and chili powder. Spoon cauliflower onto a cookie sheet or jelly roll pan in a single layer, arranging florets together in center of pan—stray florets tend to burn. Slide cookie sheet into oven and bake for twenty minutes. Remove sheet from oven and, using a spatula, turn cauliflower so it will brown evenly. Return cookie sheet to oven and bake for another 10-20 minutes, until slightly dehydrated and golden. Serve warm or at room temperature.

LIFE JUICE BABY BOK CHOY WITH GARLIC

 

Ingredients:

1 tablespoon coconut or olive oil
1⁄4 cup minced garlic, or to taste
14 ounce chicken/vegetable broth
6 heads baby bok choy, trimmed
salt to taste
ground black pepper to taste

LIFE JUICE BABY BOK CHOY WITH GARLIC

 

Ingredients:

1 tablespoon coconut or olive oil
1⁄4 cup minced garlic, or to taste
14 ounce chicken/vegetable broth
6 heads baby bok choy, trimmed
salt to taste
ground black pepper to taste

Directions:

 

Add oil to saucepan over medium heat, and cook and stir the garlic until very lightly browned, about 5 minutes. Pour in the chicken/veg broth, add the baby bok choy, and bring to a boil. Reduce heat to a simmer, and cook until the bok choy are tender, about 6 minutes. Season to taste with salt and black pepper.

Directions:

 

Add oil to saucepan over medium heat, and cook and stir the garlic until very lightly browned, about 5 minutes. Pour in the chicken/veg broth, add the baby bok choy, and bring to a boil. Reduce heat to a simmer, and cook until the bok choy are tender, about 6 minutes. Season to taste with salt and black pepper.

LIFE JUICE ROASTED LEMON CAULIFLOWER

 

Ingredients:

2 tablespoons minced garlic(optional)
3 tablespoons olive oil
1 large head cauliflower, separated into florets
1 juiced lemon
Himalayan Sea salt

LIFE JUICE ROASTED LEMON CAULIFLOWER

 

Ingredients:

2 tablespoons minced garlic(optional)
3 tablespoons olive oil
1 large head cauliflower, separated into florets
1 juiced lemon
Himalayan Sea salt

Directions:

 

Preheat the oven to 450 degree. Line a cookie sheet. Place the olive oil,lemon juice and garlic in a large glass bowl Add cauliflower, and shake to mix. Pour onto cookie sheet, and season with sea salt. Bake for 25 minutes or until golden brown, flipping halfway through.

Directions:

 

Preheat the oven to 450 degree. Line a cookie sheet. Place the olive oil,lemon juice and garlic in a large glass bowl Add cauliflower, and shake to mix. Pour onto cookie sheet, and season with sea salt. Bake for 25 minutes or until golden brown, flipping halfway through.

LIFE JUICE ROASTED BEETS AND SWEET POTATO

 

Ingredients:

6 medium beets, peeled and cut into chunks
2 1⁄2 tablespoons olive or coconut oil, divided
1 teaspoon garlic powder
1 teaspoon Himalayan Sea salt
1 teaspoon ground black pepper
1 teaspoon Agave Nectar
3 medium sweet potatoes, cut into chunks
1 large sweet onion, chopped

LIFE JUICE ROASTED BEETS AND SWEET POTATO

 

Ingredients:

6 medium beets, peeled and cut into chunks
2 1⁄2 tablespoons olive or coconut oil, divided
1 teaspoon garlic powder
1 teaspoon Himalayan Sea salt
1 teaspoon ground black pepper
1 teaspoon Agave Nectar
3 medium sweet potatoes, cut into chunks
1 large sweet onion, chopped

Directions:

 

Preheat oven to 400 degrees. In a bowl, toss the beets with 1⁄2 tablespoon olive oil to coat. Spread in a single layer on a baking sheet. Mix the remaining 2 tablespoons olive oil, garlic powder, salt, pepper, and agave in a large resealable plastic bag. Place the sweet potatoes and onion in the bag. Seal bag, and shake to coat vegetables with the oil mixture. Bake beets 15 minutes in the preheated oven. Mix sweet potato mixture with the beets on the baking sheet. Continue baking 45 minutes, stirring after 20 minutes, until all vegetables are tender.

Directions:

 

Preheat oven to 400 degrees. In a bowl, toss the beets with 1⁄2 tablespoon olive oil to coat. Spread in a single layer on a baking sheet. Mix the remaining 2 tablespoons olive oil, garlic powder, salt, pepper, and agave in a large resealable plastic bag. Place the sweet potatoes and onion in the bag. Seal bag, and shake to coat vegetables with the oil mixture. Bake beets 15 minutes in the preheated oven. Mix sweet potato mixture with the beets on the baking sheet. Continue baking 45 minutes, stirring after 20 minutes, until all vegetables are tender.

MARRAKESH VEGETABLE CURRY

 

Ingredients:

1 sweet potato, peeled and cubed
1 medium eggplant, cubed
1 green bell pepper, chopped
1 red bell pepper, chopped
2 carrots, chopped
1 onion, chopped
6 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon ground turmeric
1 tablespoon curry powder
1 teaspoon ground cinnamon
3⁄4 tablespoon sea salt
3⁄4 teaspoon cayenne pepper
1 (15 ounce) can garbanzo beans, drained
1⁄4 cup blanched almonds
1 zucchini, sliced
2 tablespoons raisins
1 cup orange juice
10 ounces spinach

MARRAKESH VEGETABLE CURRY

 

Ingredients:

1 sweet potato, peeled and cubed
1 medium eggplant, cubed
1 green bell pepper, chopped
1 red bell pepper, chopped
2 carrots, chopped
1 onion, chopped
6 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon ground turmeric
1 tablespoon curry powder
1 teaspoon ground cinnamon
3⁄4 tablespoon sea salt
3⁄4 teaspoon cayenne pepper
1 (15 ounce) can garbanzo beans, drained
1⁄4 cup blanched almonds
1 zucchini, sliced
2 tablespoons raisins
1 cup orange juice
10 ounces spinach

Directions:

 

In a large Dutch oven place sweet potato, eggplant, peppers, carrots, onion, and three tablespoons oil. Sauté over medium heat for 5 minutes. In a medium saucepan place 3 tablespoons olive oil, garlic, turmeric, curry powder, cinnamon, salt and pepper and sauté over medium heat for 3 minutes.

 

Pour garlic and spice mixture into the Dutch oven with vegetables in it. Add the garbanzo beans, almonds, zucchini, raisins, and orange juice. Simmer 20 minutes, covered. Add spinach to pot and cook for 5 more minutes. Serve!

Directions:

 

In a large Dutch oven place sweet potato, eggplant, peppers, carrots, onion, and three tablespoons oil. Sauté over medium heat for 5 minutes. In a medium saucepan place 3 tablespoons olive oil, garlic, turmeric, curry powder, cinnamon, salt and pepper and sauté over medium heat for 3 minutes.

 

Pour garlic and spice mixture into the Dutch oven with vegetables in it. Add the garbanzo beans, almonds, zucchini, raisins, and orange juice. Simmer 20 minutes, covered. Add spinach to pot and cook for 5 more minutes. 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