by ffadmin Jan 13, 2015 | Food & Recipes , Salads, Sides, & Snacks
Makes about 4 (2-cup) servings
Just Vegg'n-Out Munchies
1 cup broccoli or cauliflower florets 1 bell pepper (any color), seeded and sliced 8 baby carrots, sliced 4 stalks celery, chopped 2 cups shredded green or red cabbage ¼ cup black olives, sliced 1 cup chopped fresh fennel 1 cup chopped fresh parsley 1 cup chopped fresh cilantro ¼ cup flaxseed oil ½ cup apple cider vinegar 1 tablespoon Seaweed Gomasio
In a large bowl (with a lid), combine the veggies and herbs; set aside. In a small bowl, stir together the oil, vinegar, and Seaweed Gomasio. Pour the oil and vinegar mixture over the vegetables. Cover and shake well. Refrigerate the veggies for several hours or overnight, shaking the container occasionally to evenly distribute the marinade.
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Try this recipe using a variety of Fat Flush vegetables!
*Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin Dec 10, 2014 | Food & Recipes , Salads, Sides, & Snacks
Fat Flush Spinach Dip
Total time
1 hour 10 mins
1 cup Fat Flush Mayonnaise ½ cup finely chopped spinach 2-3 water chestnuts, finely diced 1 tablespoons apple cider vinegar 1 tablespoon onion powder 2 tablespoons onion, chopped 2 tablespoons green onions (just the green part), chopped ½ teaspoon cayenne (or to taste) 1-2 teaspoons garlic powder (or to taste) Dash of Stevia (or to taste) 4-6 oz silken tofu
Blend the spinach, mayonnaise, and silken tofu until thoroughly incorporated. Pour into a serving bowl and add the remaining ingredients; mix well. Chill in the fridge for at least 1 hour.
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Fat Flush Mayonnaise !
*Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin Oct 17, 2014 | Food & Recipes , Salads, Sides, & Snacks
Makes 4 servings
Zesty Coleslaw
1 cup shredded green cabbage ½ cup shredded red cabbage ½ cup jicama, peeled and grated ½ small green pepper, coarsely chopped ½ small red pepper, coarsely chopped ½ small onion, coarsely chopped 1 small stalk of celery, chopped ½ cup apple cider vinegar ½ teaspoon garlic, minced ½ teaspoon Flora-Key or Stevia (optional) ½ teaspoon cayenne pepper (optional)
Combine the cabbage, jicama, peppers, onion, and celery in a large serving bowl. In a separate bowl, stir together the vinegar, garlic, Flora-Key or Stevia (if using), cayenne pepper; mix well. Add the vinegar dressing to the vegetable mixture and toss lightly. Cover and refrigerate for at least 1 hour before serving.
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*Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin Oct 13, 2014 | Food & Recipes , Salads, Sides, & Snacks
Makes 4 servings
Marinated Artichoke Salad
2 cans (13-15 ounces) artichoke hearts packed in water (or 2 cups filtered water plus 4 fresh artichoke hearts) 1 garlic clove, minced 4 tablespoons flaxseed oil ¼ cup fresh lemon juice 1½ tablespoons apple cider vinegar ½ teaspoon cayenne (or to taste) Greens, for garnish
Drain the artichoke hearts and rinse well with water. Place 4 artichoke hearts in a large bowl and mash with the garlic. Stir in the flaxseed oil, lemon juice, vinegar, and cayenne; mix well. Quarter the remaining hearts; mix well with the dressing. Refrigerate for at least 1 hour before serving.
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*Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin Sep 24, 2014 | Food & Recipes , Salads, Sides, & Snacks
Makes 4 servings (Each serving = 1 tablespoon flaxseed oil)
Artichoke & Hearts of Palm Salad
1 (14-ounce) can artichoke hearts, rinsed and drain 1 (14-ounce) can hearts of palm, rinsed and drained 1 garlic clove, minced ¼ cup flaxseed oil 2 tablespoons fresh lemon juice 1 tablespoon apple cider vinegar 1 cup minced fresh parsley Cayenne (to taste)
In a medium size bowl, toss all ingredients together. Refrigerate for 1 hour prior to serving.
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*Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin Jul 2, 2014 | Food & Recipes , Salads, Sides, & Snacks
Makes 4 servings
Crunchy Salad with Chicken
1 pound boneless, skinless chicken breasts, grilled and sliced 2 cucumbers, peeled and sliced 1 tomato, sliced ½ red onion, chopped ½ jicama, cut into matchsticks 1 bell pepper (red, orange, yellow, or green) 2 tablespoons apple cider vinegar 2 teaspoons fresh parsley, chopped 2 teaspoons oregano, chopped
Place the vegetables in a large bowl; toss to mix. Add the apple cider vinegar and herbs to the bowl and mix until evenly distributed. Add the chicken and toss to combine all ingredients thoroughly.
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*Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin Jun 10, 2014 | Food & Recipes , Salads, Sides, & Snacks
Serves 4
Peppy Mushrooms
¼ cup apple cider vinegar 2 tablespoons flaxseed oil ½ teaspoon cayenne ¼ teaspoon ground cloves ¼ teaspoon ground cumin Dash of coriander 1 pound small button mushrooms, stems removed
In a small bowl, combine everything but the mushrooms. Pour the mixture over the mushrooms, cover, and refrigerate overnight. When ready to serve, drain and serve mushrooms with toothpicks.
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*Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin Dec 9, 2013 | Salads, Sides, & Snacks
Makes 4 servings
Wilted Red Cabbage with Fennel
4 cups shredded red cabbage ¼ cup no-salt-added vegetable broth 1 tablespoon apple cider vinegar 1 teaspoon fennel seed
In a medium-size saute pan, stir-fry the cabbage in the broth over medium-high heat until wilted. Stir in the apple cider vinegar. Continue stir-frying for about 5 minutes, until the juices are reduced. Toss with fennel seeds.
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*Notes: Remember to include ingredients when calculating daily intake allowances.
by ffadmin Sep 23, 2013 | Food & Recipes , Salads, Sides, & Snacks
Makes 4 servings
Beet & Fresh Herbs Salad with Macadamia Nut Oil Vinaigrette
¼ cup macadamia nut oil 1 tablespoon apple cider vinegar 1 tablespoon fresh lime juice 6 macadamia nuts, chopped 8 small beets 4 cups mixed greens (spinach, endive, watercress, etc) ½ cup fresh parsley, chopped ½ cup fresh marjoram, chopped ½ cup fresh basil, chopped ½ cup fresh mint, finely chopped 4 ounces goat cheese, crumbled 6 macadamia nuts, chopped
To make the vinaigrette dressing, combine the macadamia nut oil, apple cider vinegar, and lime juice in a jar; cover tightly and shake well. Set aside. Steam the beets then drain, peel, and cut into cubes. Divide the salad greens, herbs, and beets. Top each salad with equal amounts of goat cheese and chopped macadamia nuts. Drizzle with the vinaigrette and serve.
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*Notes:Fat Flush for Life – Autumn and Winter.
by ffadmin Feb 6, 2013 | Food & Recipes , Salads, Sides, & Snacks
Makes 4 servings
Dilly Cucumber Salad
2 cucumbers, sliced 2 tablespoons apple cider vinegar 2 tablespoons fresh dill
Put all ingredients in a bowl. Toss to coat.
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*Note: Remember to include ingredients when calculating daily intake allowances.
