4 Recipes Inspired by the Caribbean Cleanse

by Dr Tracey on March 12, 2015

Tracey kitchen cucumberHere are some super simple, clean, green and yummy recipes inspired by the most recent Caribbean Cleanse in Jamaica

Please know that my preferred way to create in the kitchen is without recipes, eyeing, feeling, and tasting. So, this is my best shot at creating actual measurements for you.

Perhaps you can tap into your own “kitchen intuition” and be guided by the amazing wisdom of the food you are bringing to your plate to nourish your soul!

 


Green Goddess Zucchini Celery Soup:

1 zucchini
3-4 stalks of celery
1-2 TBS of coconut oil
herbamare or salt/pepper to taste

Wash veggies. Slice and steam. Strain water and place veggies in vitamix or blender.
Add coconut oil and seasoning to taste. Blend until creamy.
Enjoy!!!
 
Coconut Rosemary Crackers
½ cup Organic Coconut Flour
¼ cup  Organic Chia Seeds
¼ cup  Organic Hempseed
½ tsp Sea Salt
⅛ tsp Garlic (diced)
½ tsp Rosemary (diced)
1 tsp scallion (diced)
¼ cup Organic Virgin Coconut Oil
¾ cup Water (boiled)

  1. Preheat oven to 375 degrees.
  2. Combine all dry ingredients in a large mixing bowl. Add the coconut oil into the bowl.
  3. Add water a little at a time and, using a fork, mix all of the ingredients until smooth.
  4. Once all of the ingredients are fully mixed, use your hands to form it all into a large ball. Place the ball on a parchment covered sheet pan and roll out until very thin, but with no cracks or tears. Use the uneven edges to fill in as needed.
  5. Using a pizza cutter, cut the dough into rows or whatever sized crackers you want.
  6. Bake for 20-25 minutes or until crackers reach desired thickness.
     

saladFennel  Arugula salad with lemon dill, pineapple, hempseed dressings

3-6 stalks of Fennel, diced
2-3 handfuls of arugula, chopped
1 Cucumber, diced
3 Scallion
Dressing:
in vitamix add the following ingredients until a delicious, creamy textured dressing is created:
1/2 cup hempseeds
1/2 cup olive oil
1/8 cup apple cider vinegar
Juice of 2 lemons
1/4 cup of dill
1/2 cup pineapple
3 scallions
3-5 cloves of garlic
1/2 inch chunk of ginger
herbamare and pepper
Toss salad in dressing or drizzle on top of veggies.
 
Garlicky Kale with Avocado
Steam Kale or saute in coconut oil with diced garlic (3-5 cloves).
Cut open a ripe avocado and massage it into the cooked kale.
Season with herbamare, salt, or pepper
 
Immunity Booster Hot Shot
3-4 (2 inch) Pieces of Tumeric Root
2 (2 inch) pieces of Ginger Root
Juice of 2 -3 lemons
3-6 scotch bonnet (habenero peppers)
4-6 cloves of garlic
1/2 cup- 1 cup of Braggs Apple Cider Vinegar
Place all ingredients into the vitamix or blender and blend until liquified.
I prefer my Hot Shot to be a bit thicker, but thinner is great also and easier to take as an actual “shot” if you prefer to.
Coconut flour Chocolate cupcakes
I whipped this up as a treat the other day and it was so good that I had to make it again (after we ate the entire batch) just so I can share how I did it with all of you-
1/2 cup raw cacao powder
1/2 cup extra virgin coconut oil
2 TBS coconut milk
4 eggs
3 TBS Coconut Flour
1/4 cup coconut sugar
1 tsp vanilla extract
1/4 tsp salt
1/2 tsp Baking Soda
Preheat oven to 350F
Place eggs, vanilla and salt in blender. ( Or mix together in bowl. I just love the vitamix and use it for everything).
Add cocoa powder, coconut sugar, coconut oil, coconut milk, coconut flour, and baking soda.
Blend everything together and let the batter sit 2-3 minutes to thicken.
Pour the batter into lightly greased (I use coconut oil to grease) muffin pan and bake for 15-18 minutes.
Remove muffin pan and use a knife to gently pry them our. Let them cool to room temperature and then apply frosting.
Frosting:
Chocolate avocado mousse:
2 ripe avocados
1/3 cup raw cacao powder
1/2 cup coconut milk
2 tsp vanilla extract
1/8-1/4 cup (depending on desired sweetness) honey
Place all of the ingredients into the vitamix or blender and bled until creamy smooth.

{ 2 comments… read them below or add one }

Celeste mandala March 12, 2015 at 3:25 pm

I’m so happy to add this amazingly vibrant recipes to my collection. Thank you girl

Reply

Lynda Lee Burks March 12, 2015 at 10:00 am

Yum Tracy! Can not wait to try!

Reply

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