Ingredients:

6 pieces of chicken (I like to use organic skinless and boneless chicken thighs or skinless chicken legs)

 Marinade Ingredients:

•  3 Tbs extra virgin olive oil
• ½ cup freshly squeezed orange juice
• ¼ cup freshly squeezed lemon juice
• 2 Tbs. grated orange peel
• 2 Tbs. grated lemon peel
• 2 Tbs. grated fresh ginger
• 3 garlic cloves, minced
• 2 Tbs fresh thyme leaves
• 3 Tbs. sweet chili sauce
• 3 Tbs. Tamari (gluten-free soy sauce)
• ¼ cup organic brown sugar or date sugar
• sea salt and pepper to taste

Directions:

1. In a large bowl, mix together all the ingredients of the marinade and add the chicken. Marinate in the refrigerator for a few hours (you can also leave overnight).
2. Place the marinated chicken pieces in a roasting pan and pour the citrus marinade on top. Bake at 375 degrees for 1 hour. Keep drizzling the sauce over the chicken while cooking.

*Photo from TheKitchn

 

• Heirloom Tomatoes (or other tomatoes), chopped
• Cucumber, chopped
• Herbs of your choice (parsley or basil)
• Purple onion, sliced thinly
• Greek Feta Cheese (from sheep milk), cubed
• 1/4 cup Lemon Juice
• 1/4 cup Red Wine Vinegar
• 1/2 cup Extra Virgin Olive Oil
• 1 tsp  dried Parsely
• 1 tsp dried Oregano
• 1 tsp fresh garlic, minced

1. Arrange the tomatoes, cucumber, herbs, onion and feta in a bowl.
2. For the dressing, mix the olive oil, red wine vinegar and lemon juice with the parsley, oregano and garlic and pour over the salad just before serving.

• Endive Leaves
• Sliced Heirloom Tomatoes (or normal tomatoes)
• Sliced Buffalo Mozzarella
• Pitted Black Olives
• Fresh Basil leaves
• Extra Virgin Olive Oil
• Balsamic Vinegar

1. Arrange the endive leaves on a platter.
2. Add a slice of tomato on top of each endive leaf.
3. Add a slice of mozzarella on top of each slice of tomato.
4. Add an olive on top of each slice of mozzarella and top the arranged platter with chopped basil leaves.
5. For the dressing, drizzle over some extra virgin olive oil and balsamic vinegar. Sprinkle with sea salt and pepper to taste.

Ingredients

• 1 Ready-made frozen pie tart ready for filling
• 5 medium size sweet onions
• 2 eggs
• 1/2 cup extra virgin olive oil
• 1/2 cup soft goat cheese
• 2 cups cold water
• 2 oz. finely shaved Parmesan cheese
• Sea salt and pepper to taste

1. Peel and slice the onions into circles and then halves. Place in a large frying pan with the olive oil, 1 cup of cold water, and salt and pepper to season. Slowly cook on low heat for at least 30 minutes. Stir and add a little water to ensure the onion doesn’t dry out and that it becomes very soft and almost caramelized. Once cooked set aside to cool.
2. Heat oven to 350 degrees.
3. Lightly beat the eggs in a bowl and once onions are well cooled add to the eggs and mix together.
4. Pour the egg and onion mix into the ready-made pie dish.
5. Chop the goats cheese into small cubes and spread over the top of the onion mixture, pressing lightly into the mixture.
6. Sprinkle the tart with parmesan and cook in the preheated oven for 25-30 minutes or until golden brown on top.
7. Let the dish stand for 5-8 minutes before serving.

Ingredients:

• 1 bunch organic kale
• 2 bulbs endive (sliced)
• 1 cup shredded purple cabbage
• Juice of one lemon
• 3-4 TBS (approx.) extra virgin olive oil
• Sea salt to taste
• Garnish with pistachios and dried cranberries (or sliced almonds and dried cherries)

Directions:

1. Separate the kale leaves from the stems and tear the leaves into smaller, bite-sized pieces. Place the kale in a large bowl. Add lemon, olive oil and salt and massage leaves by hand until soft and resembling a “cooked” appearance. The acid and salt will help break down the fibrousness of the kale.
2. Thinly slice the endive and red cabbage and add to the bowl of kale.
3. Garnish with your favorite nuts and dried berries.

For the Salad:

• 1 cup wheat berries
• 2 plum tomatoes seeded and chopped
• 2 cups green peas (fresh or frozen, blanched)
• 3 ounces Greek feta cheese, cut into small chunks
• Handful of flat-leaf parsley, chopped

For the Vinaigrette:

• ½ cup extra virgin olive oil
• ¼ cup raw apple cider vinegar
• 2 Tablespoons balsamic vinegar
• ½ to 1 teaspoon of sea salt
• pepper to taste

Directions:

1. Bring 4 cups of water to boil in a medium saucepan. Add a tablespoon of sea salt and wheat berries. Reduce to a simmer and cook until wheat berries are tender, about 25 to 30 minutes. Drain and cool.
2. In a medium bowl, combine the wheat berries with chopped tomatoes, green peas, and parsley . In a separate bowl whisk together the vinaigrette ingredients. Stir to combine with the wheat berries and vegetables. Add the feta cheese. Toss and serve.

Beets are an incredible, natural detoxifier for the liver. Thanks to high amounts of pectin, a fiber that helps clear toxins from the body, they’re an amazing addition to a Spring cleanse. They’re also antioxidant-rich and promote heart, lung, colon, and skin health so be “Smart” and eat up, even if you’re not detoxing.

Ingredients

• 2 to 3 beets
• 1/2 medium-size red cabbage chopped
• 2 stalks celery, chopped
• 1 small cucumber, chopped
• 1 small green apple, chopped
• 2 tablespoons apple cider vinegar
• Cilantro, chopped
• Juice of 1 or 2 Meyer lemons
• Sea salt and freshly ground pepper (optional)
• 1 teaspoon cumin powder (optional)

 Directions

1. Boil a pot of water, add the beets, and boil for 10 to 12 minutes until they’re cooked. Drain and let cool.
2. Peel and slice beets.
3. In a bowl, combine the sliced beets with the rest of the ingredients and toss well. Add salt and pepper to taste. You may also add cumin powder for added flavor.