Perfect for your dinner during your KMD Full Body Cleanse.
KMD Super Simple Special Delish Detox Soup
This purifying broth contains fennel to help bile flow in your gallbladder; garlic to help with liver and gall bladder function; cabbage, excellent for detoxification in both the liver and kidneys; and shitake mushrooms to boost liver enzymes.
Serve soup with a side of sauerkraut or kimchi with sliced apples. Sauerkraut and Kimchi contains probiotics, the good bacteria that protect your GI tract. Apples boost both kidney and liver function.
Ingredients
2 red onions, roughly chopped
2 stalks celery, roughly chopped
1 fennel bulb, fronds and stalks included, roughly chopped
2 tsp caraway seeds
1/2 tsp curry powder (optional)
2 tsp sea salt
Freshly ground pepper
1 cup sliced shitake mushrooms
4 large cloves garlic, chopped
1 cabbage, roughly chopped
2 tbsp paprika
1/4 tsp cayenne
2 tbsp fresh oregano, chopped
8 sprigs parsley, chopped stems and leaves
1/2 cup parsley, chopped
Directions
Combine all ingredients, except for the chopped parsley, in a pot. Add 2 quarts of water. Bring to a boil and then reduce heat. Simmer covered for about 1 hour. Adjust seasoning. Remove whole parsley sprigs and serve topped with some freshly chopped parsley. Serve with a side of traditionally fermented sauerkraut or kimchi and chopped apples (warm or room temperature).
In a blender, whip up a nourishing smoothie that contains blueberries, loaded with quercetin, a flavonoid that boosts immunity and is good for your liver; bananas, full of vitamin B6, an essential vitamin for liver detoxification; and ground flaxseed, packed with brain-nourishing omega-3s and fiber for healthy elimination.Add protein powder here
Kale, Pineapple and Ginger Detox Drink (Juicer required)
This purifying beverage contains kale to cleanse the kidneys; pineapple, which has bromelain to aid digestion; and ginger to help stimulate bile flow in your gall bladder.
Ingredients
2 cups water 1/2 cup pineapple 2 large cucumbers 1 bunch kale without stems (4 cups chopped) 1/2 lemon, squeezed 1/4 inch of ginger 1 bunch of mint (1/2 cup)
Directions
1. Blend pineapple, kale, cucumber, ginger and mint with water.
4. Squeeze the juice of one lemon into the mixture and enjoy.
These no-bake bars are thrown together in minutes and make the perfect snack to store in the freezer for a quick burst of energy. Feel free to use sunflower seed butter to make these nut-free. I used an unsweetened/unflavoured protein powder, so if you are using a sweetened protein powder, you will likely have to reduce the liquid sweetener (and make up for the lack of liquid by adding some non-dairy milk). Play around with it if necessary and aim for a cookie dough texture. You can also roll the dough into balls and add in chocolate chips if you don’t wish to make them into bar form.
Yield
12
Freeze time
15 minutes
Prep Time
15 Minutes
Cook time
0 Minutes
Ingredients:
1.5 cups gluten-free rolled oats, blended into a flour
1/2 cup unsweetened/unflavoured vegan protein powder (I use Sunwarrior Warrior Blend Natural)
1/2 cup rice crisp cereal
1/4-1/2 teaspoon fine grain sea salt, to taste
1/2 cup natural peanut butter, almond butter, or sunflower seed butter
1/2 cup pure maple syrup (or liquid sweetener of choice)
1 teaspoon pure vanilla extract
3 tablespoons mini dark chocolate chips (I use Enjoy Life)
1/2 tablespoon coconut oil
Directions:
Line an 8-inch square pan with a piece of parchment paper. Mix the oat flour, protein powder, rice crisp, and salt together in a large bowl.
Add in the nut/seed butter, maple syrup, and vanilla. Stir well to combine. If the mixture is a bit dry, add a splash of non-dairy milk and mix again.
Press into pan and roll out with a pastry roller until smooth. Pop into the freezer.
Melt the chocolate chips and coconut oil together in a small pot over low heat. When half of the chips have melted, remove from heat and stir until smooth.
After freezing the bars for about 5-10 minutes, remove from freezer and slice into bars. Drizzle with melted chocolate and freeze again until set. Store in the freezer for a week or longer in an air-tight freezer bag or container.
A hearty & vibrant chopped salad paired with a sweet and tangy almond butter maple lime dressing. Please note the measurements for the salad are approximate. Add as much or as little of each vegetable as you desire!
Yield
3 salads (estimate only)
Prep Time
25 Minutes
Cook time
30 Minutes
Ingredients:
For the salad:
1 large sweet potato, sliced into 1cm rounds
1/2 cup toasted sliced almonds
1 head romaine, chopped, washed, and spun dry
1 red pepper, chopped
1 large carrot, julienned
1/2 cucumber, diced
2 green onions, thinly sliced
handful or two of cilantro leaves, chopped (or try parsley)
For the dressing (makes 1/2-2/3 cup):
1 garlic clove
1/4 cup raw almond butter (or roasted peanut butter)
2 tablespoons fresh lime juice
2 tablespoons low-sodium tamari
2 tablespoons water
1-2 teaspoons maple syrup (or other sweetener), to taste
1-2 teaspoons toasted sesame oil, to taste (optional)
1 teaspoon freshly grated ginger (optional)
Directions:
Preheat oven to 400F and line a baking sheet with parchment paper. Lightly coat the sweet potato slices with coconut or grapeseed oil. Season with salt and pepper. Bake for 25-30 minutes, flipping once half way through baking, until lightly charred and fork tender.
Prepare salad dressing. Mince garlic clove in a mini food processor and then add the rest of the ingredients. Process until smooth. Note that the dressing will seem thin at first, but it will thicken up as it sits.
Add chopped romaine into a large bowl. Layer on the vegetables (and almonds) in rows, if desired. Or simply mix everything together. Drizzle on dressing and enjoy!
For other dressing options, see: Lemon-Tahini Dressing, Cashew Lemon Tahini dressing, or Balsamic Vinaigrette
Toasted sprouted grain bread is slathered with hummus and homemade sun-dried tomato hemp pesto all topped off with sliced avocado, tomato, and red pepper flakes. This is one vegan sandwich that you won’t soon forget! Add some lettuce for a nice crunch. This would also be fantastic in a wrap if you don’t want to use toasted bread. For a gluten-free option, use gluten-free bread (or wrap) or try serving it wrapped in Bibb lettuce for a grain-free option.
Yield
4 sandwiches
Prep Time
15 Minutes
Cook time
0 Minutes
Ingredients:
For the Sun-dried Tomato Hemp Basil Pesto: (makes 1/2 cup)
For the pesto: Mince garlic in a food processor. Add the rest of the pesto ingredients and process until the pesto is smooth, stopping to scrape down the bowl as needed.
Toast the bread in a toaster.
Spread bread with hummus and pesto (one on each). Layer on the avocado, tomato, and lettuce. Sprinkle on red pepper flakes, salt, and pepper. Slice in half and enjoy!
Note: I use Food for Life Ezekiel sprouted grain bread.
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