Chewy Crunchy road mix-detox-style
Prep Time: 5 minutes | Cook Time: none
½ cup crushed walnuts
½ cup unsweetened dried blueberries
¼ cup cacao nibs
¼ cup pumpkin seeds
Mix all together. Store in convenient snack-packs to take with you for an on-the-go snack.
Nutritional analysis per serving (about ¼ cup): calories 199, fat 17 g, saturated fat 4 g, cholesterol 0 mg, Fiber 3 g, protein 7 g, carbohydrate 8 g, sodium 3 mg.
Dr. Hyman's salad DR.
Prep Time: 10 minutes plus 15 minutes resting time | Cook Time: none
1 large bunch of kale, stems removed, thinly sliced and chopped ¼ cup lemon juice ¼ cup extra virgin olive oil 1 garlic clove, minced
Pinch sea salt ¼ cup pine nuts, toasted ¼ cup of currants ½ cup kalamata olives, pitted and chopped
1. In a large bowl add kale, lemon juice, and olive oil. Massage kale with your hands until softened.
2. Add remaining ingredients and toss to combine.
3. Allow the salad to rest and soften for about 15 minutes before serving.
Nutritional analysis per serving (1 cup): calories 227, fat 21 g, saturated fat 3 g, cholesterol 0 mg, Fiber 3 g, protein 4 g, carbohydrates 11 g, sodium 234 mg.
Berry cherry crumble
Prep Time: 10 minutes | Cook Time: 60 minutes
1 ½ cups frozen berries (organic, if possible)
½ cup frozen cherries (organic, if possible)
1 tablespoon arrowroot powder
¼ teaspoon sea salt
¼ teaspoon cinnamon
1 ¼ cup almond meal
¼ cup coconut oil
1. Preheat oven to 350°.
2. Mix berries and cherries together in a bowl. Stir in arrowroot powder and set aside.
3. In another bowl, mix salt, cinnamon and almond meal together. Stir in oil to combine.
4. Place fruit mixture in baking pan and spread almond topping evenly over it. Cover with aluminum foil.
5. Bake covered for 50 minutes. Remove foil and continue baking for 10 more minutes, or until fruit is bubbling and crumble is crispy.
Nutritional analysis per serving (1/6th crumble): calories 148, fat 11 g, saturated fat 1 g, cholesterol 0 mg, fiber 4 g, protein 5 g, carbohydrate 11 g, sodium 78 mg.
Prep Time: 5 minutes | Cook Time: 10 minutes
5 cups of water
¼ cup ground roasted chicory root
¼ cup roasted hazelnuts, finely crushed
1 tablespoon cacao nibs
2 cinnamon sticks
1 tablespoon coconut oil
1 teaspoon real vanilla extract
1. Place water in a saucepan and bring to a boil. Add in chicory, hazelnuts and cacao nibs, reduce heat and simmer for 5 minutes.
2. Add in cinnamon sticks and turn off heat. Cover and steep for another 5 minutes or until desired taste is achieved.
3. Strain the chicory, cacao nibs, nuts and cinnamon and discard or save for a second batch. Pour coffee into a mug, and add vanilla extract at the end and serve.
4. Store leftovers in a glass jar, such as a mason jar, and refrigerate for up to 3 days.
Nutritional analysis per serving (about 1 cup coffee): calories 50, fat 4 g, saturated fat 3 g, cholesterol 0 mg, fiber 2 g, protein 0 g, carbohydrate 14 g, sodium 12 mg.