So, you’re doing a sugar detox, like the Radiant Reboot, the RESTART® Program, or the 21-Day Sugar Detox and you need some low-sugar, clean-eating recipes to try. Look no further! Here is a list of some of the best resources to get you started, so you can spend less of your time searching and more of your time enjoying preparing delicious, satisfying foods!
Ounce for ounce, liver is the most nutrient dense food in the world. It’s the ultimate preconception/prenatal food to help build up those nutrient stores and it’s an amazing fatigue fighter! It’s been considered a sacred food in many traditional cultures around the world for thousands of years. But, it can seem a little scary, especially if you don’t know what it’s going to taste like and you don’t know how to prepare it. Here’s a roundup of recipes for the liver beginner, plus methods for adding a little extra liver to food! It’s recommended to get one full serving a week.
I’m kind of obsessed with Moroccan flavors. This is an adaptation of a recipe from the Balanced Bites Holiday eBook that Diane Sanfilippo sends out every year, but this dish is awesome for any time of year, not just the holidays. It’s so flavorful with the cumin and coriander, and the dried figs give just the perfect amount of sweetness. This is awesome over cauliflower rice (or real rice, if you’re #teamwhiterice!)
There’s a South American proverb that “A good broth will resurrect the dead.” While that may not be literally the case, bone broth is one of the best things to give someone who is sick or recovering, since it helps boost the immune system to fight sickness, is rich in minerals, and has the building blocks needed for our body to repair its own gut lining (and 80% of the immune system is in the gut). I recently made this soup for a family friend who was recovering from surgery. When I was asked to make a meal for her, the first thing that popped into my head was a soup with a gut-healing, mineral-rich bone broth as the base.
Have you ever had Russian tea cakes? You know, the kind that are little round shortbread balls rolled in powdered sugar? They were always one of my mother’s favorite kinds of cookies and she made them frequently when I was growing up. I always loved how buttery and delicious they were. She decided recently to make them again, and I, being jealous, decided to make a batch for myself that were grain free and dairy free.
Raw sauerkraut is a brilliant probiotic food, rich in enzymes and nutrients — and it tastes much better than the pasteurized stuff in the cans from the grocery store, which are devoid of nutrients anyway! The first time I ever made sauerkraut, I was surprised at how delightfully tangy and crunchy it was, as opposed to the unpalatable sour and limp stuff I had tried before. It’s very simple to make, and if you’re wanting to get started with fermenting veggies, sauerkraut is the place I recommend you start.