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DETOX RECIPES
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ORANGE PECAN MUFFINS
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1 cup rolled oats 1 cup whole-wheat flour 2 teaspoons baking powder 3 4 cup chopped pecans 1 medium seedless orange, washed 1 3 cup water 1 4 cup canola oil 1 3 cup honey 1 large egg or 1 4 cup egg substitute 3 4 cup chopped pecans Preheat the oven to 375 F. Spray a twelve-cup muffin tin with nonstick cooking spray or line the cups with paper liners. In a large bowl, mix the oats, flour, baking powder, and pecans. Make a well in the center and set the bowl aside. Cut the orange into quarters and place it, peel and all, in a blender. Add the water and blend on high until smooth. Add the oil, honey, and egg to the blender and continue to blend until thoroughly mixed. Pour the wet ingredients into the dry ingredients and stir until just mixed. Stir in the pecans. Divide the batter evenly among the prepared muffin cups. Bake eighteen minutes.
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ORANGE YOGURT PANCAKES WITH FRUIT
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grated rind of 1 orange* 1 3 cup orange juice 1 2 tablespoons sugar 3 4 cup plain yogurt + 1 4 cup for garnish 1 large egg or 1 4 cup egg substitute 2 tablespoons canola oil 1 cup whole-wheat flour 1 teaspoon baking soda 1 2 teaspoon double-acting baking powder 1 4 teaspoon salt 1 pint fresh or frozen (thawed) strawberries
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*Wash the fruit before grating.
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In a small bowl combine grated rind, juice, and sugar, stirring to dissolve sugar. Add the yogurt, egg, and oil, and mix well. In another bowl, sift together flour, baking soda, baking power, and salt. Add yogurt mixture to the dry ingredients and stir to form a thick batter. Heat a griddle to medium and spoon out batter to form three-inch round pancakes. Cook until the edges are golden; then carefully turn them over and cook for approximately four minutes. Top with fresh fruit and dollop of yogurt. Serve immediately.
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DETOX RECIPES
Soups
BEEF AND BARLEY SOUP
E I G H T S E RV I N G S
Pearl Barley 3 cups water 1 cup uncooked pearl barley Soup 2 pounds lean ground beef 2 tablespoons extra-virgin olive oil 2 cups sliced carrots 2 cups chopped onion 2 cups sliced celery 2 cloves garlic, chopped fine 8 cups beef broth 2 14.5-ounce cans Italian-style stewed tomatoes 1 2 cup red wine 1 teaspoon dried thyme 1 bay leaf Salt to taste Freshly ground black pepper to taste 1 4 cup finely chopped fresh parsley Croutons and/or sour cream (optional)
TO M A K E T H E P E A R L BA R L E Y
In medium saucepan, bring to boil three cups of water. Add one cup pearl barley and return to boil. Reduce heat to low, cover, and cook forty-five minutes or until the barley is tender and the liquid is absorbed. You may cook the barley ahead of time, place it in an airtight container, and refrigerate or freeze it for up to one week. For best results, bring refrigerated or frozen barley to room temperature before using.
THE RECIPES
Beef and Barley Soup
(continued)
TO M A K E T H E S O U P
In a large lidded pot, cook the ground beef over medium-high heat until browned, breaking the meat up with a fork. Remove the meat from the pot and set aside. Heat olive oil in the pot. Add carrots, onion, celery, and garlic; cook about five minutes or until the vegetables are tender-crisp. Add the cooked beef, cooked pearl barley, broth, tomatoes, red wine, thyme, and bay leaf. Season with salt and pepper. Bring soup to a boil. Reduce heat, cover, and cook twenty minutes. Stir in parsley and serve. Garnish each serving with toasted croutons or a dollop of sour cream, if desired.
CREAM OF CARROT SOUP
S I X S E RV I N G S
1 tablespoon canola oil 2 medium onions, chopped fine 1 2 teaspoon sea salt 1 pound carrots, peeled and chopped 6 cups filtered water 1 teaspoon roasted sesame tahini In a medium skillet heat the oil and then saut the onions for about four minutes. Add half the salt and saut another minute. Add the carrots and water and bring to a boil. Add the remaining salt. Reduce the heat and simmer for about twenty-five to thirty minutes. Pour the soup into a blender, add the tahini, and puree until smooth. Transfer the contents back to the skillet and reheat. Serve with chopped fresh herbs or leeks.
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