by ffadmin | Jan 29, 2016 | Entrees, Food & Recipes
Makes 4 servings
- Juice of 2 limes
- 2 cloves garlic chopped
- 1/2 teaspoon ground cumin
- Cayenne to taste
- Olive oil spritz
- 1 1/4 pounds medium shrimp peeled
- Bamboo skewers soaked in water
Combine all ingredients, except shrimp, in a large baking dish.
Add shrimp, toss to coat.
Marinate in refrigerator for at least 15 minutes.
Put shrimp on skewers, place skewers on grill (using a low flame or coals) and cook for about 3 minutes on each side or until shrimp are firm, pink and lightly charred on both sides. Be careful not to overcook!
*Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin | Jan 13, 2016 | Entrees
Serves 4
- ¼ cup no-salt-added vegetable broth
- 1 pound scallops rinsed and dried
- 1 tablespoon shallots finely minced
- 1 teaspoon ground coriander
- 1 teaspoon dried fennel
- ¼ teaspoon ground cumin
- 1/8 teaspoon turmeric
- lemon slices
In a large, nonstick skillet, heat the broth over high heat.
Add the scallops to the skillet, stirring slightly with a wooden spoon and cook for about 1 minute.
Add shallots, coriander, fennel, cumin, and turmeric to the scallops, and cook for about 3 minutes turning scallops until they are golden or lightly browned.
Add a squeeze of lemon juice before removing from heat.
Serve hot.
Make your own no-salt-added Vegetable Broth using our recipe!
Adapted from ‘The Fat Flush Cookbook’
*Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin | Jan 13, 2016 | Broths & Soups
Serves 4
- 4 scallions chopped
- 2 garlic cloves minced
- 4 cups spinach well packed
- 2 & ¼ cups of no-salt-added vegetable broth
- 1 bay leaf
- 1 teaspoon onion powder
- 1 tablespoon fresh parsley or cilantro
- 1 12- ounce package of tofu
- Juice of ½ lemon
- Juice of ½ lime
In a large saucepan over medium heat, cook scallions and garlic in 1/4 cup of broth for 8 minutes (or until soft).
Stir in the spinach, cover, and cook for additional 5 minutes.
Add the remaining broth, bay leaf, and onion powder.
Simmer in a covered saucepan for an additional 5 minutes. Remove bay leaf.
Purée the soup in blender, adding parsley or cilantro, tofu, and lemon and lime juice.
Reheat if needed and serve immediately.
Make your own no-salt-added Vegetable Broth using our recipe!
Adapted from ‘The Fat Flush Cookbook’
*Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin | Jan 13, 2016 | Broths & Soups
Serves 4
- 4 tomatoes peeled, seeded, and coarsely chopped
- 1/2 cup onion chopped
- 1/2 cucumber peeled, seeded, and chopped
- 1/2 green pepper seeded and chopped
- 1 garlic clove minced
- 2 tablespoons flaxseed oil
- 3 tablespoons apple cider vinegar
- 1/2 cup cold purified water
- 2 tablespoons fresh parsley
Place all ingredients in a blender or food processor.
Blend until smooth.
Serve in chilled bowls.
Adapted from ‘The Fat Flush Cookbook’
*Note: Remember to include ingredients when calculating daily intake allowances.
by ffadmin | Jan 13, 2016 | Broths & Soups
Serves 4
- 5 cups no-salt-added chicken broth
- 1/4 cup raw apple cider vinegar
- 1/3 teaspoon cayenne
- 1/4 teaspoon ground ginger
- 1 pound raw shrimp peeled and deveined
- 1 1/2 cup radishes sliced
- 1 1/2 cup spinach shredded
- 2/3 cup scallions sliced
- 1 cup Enoki mushrooms for garnish optional
Bring broth to a boil in a large soup pot.
Stir in vinegar, cayenne, and ginger.
Add shrimp and cook until shrimp turn pink and curl, about 3-4 minutes. Remove from the heat.
Stir in radishes, spinach, and scallions.
Cover and let stand 2-3 minutes before serving.
Garnish with Enoki mushrooms.
Make your own no-salt-added Chicken Broth using our recipe!
*Note: Remember to include ingredients when calculating daily intake allowances.
