Here's a list of some things you should make ahead the day before you start Day 8 of your detox cleanse.  Also be sure to look through the recipes for the week as some things need to be soaked the night before.

• Almond Milk 

• Almond Vanilla Chia Pudding

• Creamy Broccoli Salad 

• Veggie Broth (optional)

   

Almond Milk  Makes 1 1/2 - 2 quarts

2 cups raw almonds soaked 8 hours 

6 cups filtered water

1/4 tsp. Himalayan pink salt

1 tbs. pure vanilla extract

10 drops liquid stevia

Place almonds in a glass bowl with plenty of filtered water to cover and set on counter to soak 8 hours or overnight.  After 8 hours, drain water and rinse really well.  Put rinsed almonds in blender with 6 cups filtered water and salt and blend on high for 2 minutes.  Place a nut milk bag over a large bowl and pour the milk in.  Squeeze the bag until all the milk has been squeezed out.  Add vanilla and stevia to 2 quart sized jars, dividing between them and pour the milk into jars.  Put lid on and gently shake to mix.  Keeps in fridge for up to a week.

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Almond Vanilla Chia Seed Pudding

2 C. raw almond milk

5 Tablespoons chia seeds

5 dates pitted & chopped

1 Teaspoon vanilla extract 

1/4 C. almonds chopped

stevia to taste

1 C. fresh fruit

Put all ingredients except fruit into a blender and pulse a few times to blend.  Pour into 1 pint mason jars and refrigerate.  Mix before eating to incorporate chia seeds, and top with fruit.

 

Creamy Broccoli Salad  Makes 2-3 servings

Dressing:

1/2 C. (1/2 dl.) filtered water

1/4 C.(1/4 dl.) lemon juice 

1/3 C. (1/3 dl.) extra virgin olive oil

1/3 C. (1/3 dl.) sunflower seeds soaked in enough filtered water to cover for 2 hours

2 Tablespoons (30 ml) Dijon mustard

1 Teaspoon (5 ml) Braggs apple cider vinegar 

1/2 Teaspoon (2.5 ml) Himalayan pink salt

1/8 Teaspoon (.60 ml) red peeper flakes

Broccoli Salad: 

2 C. (2 dl.) finely chopped broccoli

3/4 C. (3/4 dl.) finely shredded green cabbage

3/4 C. (3/4 dl) finely shredded red cabbage

1 C. (1 dl) finely diced celery

1/4 C. (1/4 dl) finely chopped red onion

1/2 C. (1/2 dl) chopped cilantro

1/3 C. (1/3 dl) raw sunflower seeds

1/3 C. (1/3 dl) raw pumpkin seeds

1/3 C. (1/3 dl) hemp seeds

Pink Himalayan salt & fresh ground black pepper to taste

For dressing put all ingredients in blender and blend on high for 1 minute until smooth & creamy

Put all salad ingredients in a large bowl and mix. Add dressing and mix well.  

 

Veggie Broth

1 cup kale

2 large handfuls spinach

1 cup cauliflower

1 beet chopped

3 carrots chopped

3 stalks celery with leaves chopped

1 cup green cabbage chopped

1 cup red cabbage chopped

1/2 bunch parsley leaves & stalks

1 inch piece ginger root

1/2 inch piece turmeric or 1 tsp. turmeric powder

4 cloves garlic

2 tsp. Himalayan pink salt

1 tsp. dried thyme or oregano

8 cups filtered water

lemon juice to taste

pinch of cayenne pepper

Put all ingredients into a large stock pot (except lemon juice and cayenne) and bring to a boil.  Simmer on medium low heat, covered, for 1 hour.  Remove pot from heat and allow to cool for 30 minutes or so.  Strain mixture through a strainer, add lemon juice and cayenne and pour into glass quart jars, seal and store in fridge.  Gently warm small amounts as needed.

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