Recipes

Smoothies

Here is the basis of all the smoothie recipes:
Ingredients
1 cup water
1 scoop Fat Flush Vanilla Whey (see www.unikeyhealth.com)
1 tbs. flaxseed oil
1 cup frozen berries
8 ice cubes, or as desired
1 tbs. milled flaxseeds

Preparation
Combine water, whey, oil, and berries in a blender on high speed. Add ice cubes and continue blending on high speed until smoothie is thick and creamy. Add milled flaxseed: blend on low speed for another 30 seconds.

For Very Berry Smoothie: As your berry selection, choose 1/3 cup each frozen raspberries, blueberries, and strawberries.

For Beautiful Blue Smoothie: As your berry selection, choose 1 cup frozen blueberries. If desired, add 2 teaspoons fresh lemon juice.

For Choco-Berry Truffle Smoothie: Substitute 1 scoop Fat Flush Chocolate Whey. As your berry selection, choose 1 cup frozen raspberries or strawberries.

For Rhubarb Smoothie: Add 1/2 cup frozen sliced rhubarb to 1 cup frozen berries.

For Pearfect Smoothie: Replace 1 cup frozen berries with 1 cup frozen pear chunks.

For Berries and Cherries Smoothie: As your fruit selection, choose 1/2 cup berries and 1/2 cup frozen pitted cherries.

Fresh Market Salad

Ingredients
4 ounces cooked lean protein (fish, shellfish, beef, chicken, turkey, or lamb)
2 cups mixed salad greens (arugula, dandelion greens, escarole, spinach)
1/4 cup chopped parsley
1/4 cup chopped cilantro
2 tbs. chopped dill
1/4 cup cauliflower florets
1/4 cup broccoli florets
1/4 cup shredded daikon radishes
3 canned artichoke hearts, quartered
1/4 cup steamed asparagus, sliced
1 stalk celery, chopped
1 small carrot, sliced
2 tbs. flaxseed oil
1 tbs. Bragg’s apple cider vinegar
1 tbs. garlic powder

Preparation
Toss all salad ingredients in medium bowl. Combine dressing in separate bowl (oil, vinegar, and garlic). Toss with greens.

Flaxy Fiber Cracker

Makes 16 crackers

Ingredients
1 cup milled flaxseeds
1 tsp. stevia powder
2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 cup water

Preparation
Mix dry ingredients in medium bowl. Add water and let stand for 5 minutes. Stir mixture vigorously with a fork for about 5 minutes or until seeds stick together. Let mixture rest for 15 minutes. Lightly coat a cookie sheet with olive oil spray. Spoon the flaxseed mixture onto the cookie sheet. Cover with waxed paper. Use a glass or rolling pin to roll the mixture flat and out to the sides of the cookie sheet. When mixture is evenly distributed, remove and discard waxed paper. Score mixture lightly with pizza cutter or fork into 16 crackers. Bake in 275°F oven for 1 to 1 to 1/2 hours, or until crackers lift off the cookie sheet and crack apart easily. Store crackers in an airtight container.

Vitalizing Vinaigrette

Makes 12 servings

Ingredients
4 tbs. flaxseed or olive oil
3 tbs. Bragg’s apple cider vinegar
3 tbs. fresh lemon or lime juice
1 clove garlic
1 tbs. chopped parsley
1 tbs. chopped cilantro
dash dried mustard powder
cayenne, to taste

Preparation
Process all ingredients in a mini food processor or blender. Store in fridge.

Five Star Power Dip

Makes 4 servings
Ingredients
1 14-ounce can artichoke hearts, rinsed and drained
4 cups organic spinach, coarsely chopped
1 clove garlic, minced
1 tbs. fresh lemon juice
2 tbs. fresh dill, chopped
1/2 cup chopped parsley
1/2 cup chopped cilantro
1 8-ounce can water chestnuts, rinsed, drained, and chopped
1/4 cup Spectrum Mayonnaise
cayenne pepper, to taste

Preparation
Combine all ingredients in a medium bowl. Chill thoroughly. Serve with fresh cut vegetables.

Very Veggie Omelette

Ingredients
2 eggs
1 asparagus spear, sliced
2 mushrooms, chopped
2 broccoli florets, chopped
1 tbs. diced onion
cayenne, to taste
1 tbs. chopped parsley, for garnish

Preparation
Whisk eggs in small bowl and set aside. Lightly coat an omelette pan with olive oil spray and heat over medium heat. Sauté the vegetables with cayenne for about 4 minutes or until crisp-tender. Remove vegetables from heat and keep warm. Pour eggs into omelette pan, tilting pan to coat evenly. Cook over medium heat until eggs begin to set. Place sautéed vegetables on one half of omelette and continue cooking until just set. Carefully form omelette by flipping one half over the other. Slide omelette onto a plate and sprinkle with chopped parsley.

Omega 3 Spread

Makes 1 – 2 servings

Ingredients
1 4-ounce can sardines with bones, drained and flaked
1 tbs. olive oil
1 tbs. lemon juice
1 tbs. Bragg’s apple cider vinegar
2 hard boiled eggs, finely chopped
1/2 small onion, finely minced
3 black olives, minced
cayenne pepper, to taste
dried mustard powder, to taste
fresh parsley, for garnish

Preparation
In a medium bowl, combine all ingredients and mash together until well blended. Serve slightly chilled. Garnish with parsley.

Yummy Flax Muffin

Makes 12 muffins

Ingredients
1 cup milled flaxseeds
1/2 cup plus 2 tablespoons water
1 cup vanilla Fat Flush Whey
1 egg, beaten
2 egg whites
1 tbs. ground cinnamon
1/2 tsp. ground ginger
1 tsp. stevia powder
1/2 cup fresh or frozen cranberries, chopped
1/2 cup frozen blueberries
1/2 cup frozen raspberries

Preparation
Preheat oven to 300℉. Lightly coat a 12 cup muffin pan with olive oil spray. In a large bowl, mix the milled flaxseeds with all of the water, stirring well. Let stand for 10 – 15 minutes. Add whey, egg and egg whites, cinnamon, ginger, and stevia powder, whisking until just combined. Gently fold in berries. Divide batter evenly among muffin cups. Bake approximately 25 minutes or until done, being careful not to over bake. Let cool slightly before removing muffins. Store in the refrigerator or freezer.

Kombu-Squash Soup

Reprinted with permission from The New Detox Diet by Elson Haas. Copyright © 2004. Celestial Arts, Berkeley, CA.

Serves 10

Ingredients
6 cups water
4 cups chopped butternut squash
1 8-inch piece kombu
1 tbs. extra virgin olive oil
1 large onion, chopped
4 cloves garlic, minced
1 2-inch-long piece of peeled ginger, chopped
1/4 cup balsamic vinegar
sea salt

Preparation
Bring the water to a boil in a large saucepan. Add the squash and kombu and cook over medium heat for 20 minutes. Remove the squash from the saucepan and cut away the skin. Discard the skin and return the squash to the saucepan. In a skillet, heat the olive oil over medium heat. Add onion, garlic, and ginger and sauté for about 10 minutes. Add the sautéed vegetables to the squash mixture and cook for 1 hour, until the squash is tender. Add the balsamic vinegar, season with salt and serve.

Smoked Wild Salmon Salad

Reprinted with permission from The New Detox Diet by Elson Haas. Copyright © 2004. Celestial Arts, Berkeley, CA.

Serves 2

Ingredients
4 cups raw salad greens
2 cups cooked quinoa, rice, or millet
1/2 pound smoked salmon

Preparation
Place greens in a bowl. Add cooked grains if desired and crumble the salmon over the greens mixture. Top with a few tablespoons of organic dressing (preferably one with garlic).