Clean Shopping

Fruits

Apples
Blackberries
Blueberries
Cherries
Cranberries
Grapefruit
Grapes
Kiwifruit
Lemons
Oranges
Papaya
Pear
Pineapple
Raspberries
Strawberries
Watermelon

Vegetables

Artichokes
Asparagus
Avocados
Basil
Beetroots
Bell Peppers
Bok Choy
Broccoli
Brussels Sprouts
Cabbage
Cauliflower
Coriander
Cucumber
Eggplant
Fennel
Garlic
Ginger
Kale
Lemongrass
Onions
Parsley
Peas
Rocket
Seaweed
Spinach
Squash
Sweet Potatoes
Turmeric
Tomatoes
Watercress
Wheatgrass
Zucchini

Clean Recipes

Day 1-2

Smoothies, Soups & Salads

Ingredients
1 cup fresh frozen blueberries
1 cup fresh kale
½ pear
1 cup water
Handful of ice cubes
Instructions
1. Add all ingredients to blender. Blend until smooth.
Ingredients
1 cup spinach
1 avocado
3 dates, pitted
1 teaspoon grated ginger
1 cup water
Handful of ice cubes
Instructions
1. Add all ingredients to blender. Blend until thick and creamy.
Ingredients
1 cup fresh pineapple
1 cup mango
½ cup strawberries
1 cup water
Handful of ice cubes
Instructions
1. Add all ingredients to blender. Blend until smooth.
Serves: 1-2
Ingredients
2 cups baby kale
2 tablespoon spring onions, chopped (white part only)
1 cup pears, chopped
1 cup leeks, chopped
3 cups vegetable stock
1 tablespoon olive oil
1 teaspoon garlic, chopped
1 tablespoon of cumin seeds
2 cups baby bok choy, chopped
Instructions
1. In a saucepan combine kale, spring onion, pears, leeks and vegetable stock and boil until leeks are tender.
2. Add to blender and blend lightly.
3. In another sauce pan, heat oil, add garlic and sauté until brown.
4. Add cumin seeds. As soon as the cumin seeds start to crackle, add bok choy and sauté for 2 minutes.
5. Combine with the blended soup.
6. Boil for a couple of minutes and serve warm.
Serves: 1-2
Ingredients
1 large onion, diced
1 tablespoon olive oil
1 medium fennel bulb, diced
5cm of ginger, sliced
¼ teaspoon ground coriander
¼ teaspoon ground fennel
2 cups vegetable stock
1 cup rocket or kale, chopped
Instructions
1. Sauté onion in olive oil.
2. Add the diced fennel and heat until tender, but not brown - about 5 minutes.
3. Combine fennel and onion with ginger, coriander, ground fennel and vegetable stock.
4. Bring soup to the boil and reduce heat to low and simmer for 15 minutes until vegetables are soft.
5. Add rocket or kale and cook until wilted.
Serves: 1-2
Ingredients
2 teaspoons of olive oil
¼ of a red onion, diced
1 clove garlic, minced
2 celery stalks, diced
2 medium carrots, diced
1 small head of broccoli-florets, chopped
1 cup tomatoes, chopped
1 tablespoon fresh ginger, peeled and minced
1 teaspoon turmeric
¼ teaspoon cinnamon
5 cups water
1 cup kale, torn into pieces
1 cup red/purple cabbage, chopped
Juice from a lemon
Instructions
1. Sauté the onion and garlic for 2 minutes.
2. Pour 1 cup of water into a pot and place on a medium-high heat.
3. Add the onion, garlic, celery, carrots, broccoli, tomatoes, and ginger. Stir and cook for 3 minutes adding in extra water as needed.
4. Stir in the turmeric and cinnamon to taste.
5. Add in remaining water and bring to the boil. Reduce heat and simmer for 10-15 minutes or until vegetables are soft.
6. Add in the kale, cabbage, and lemon juice and cook for 2-3 minutes or until kale and cabbage are wilted.
Serves: 2
Ingredients
1 large sweet potato, roasted and cubed or raw and shredded
1 large beetroot, roasted and cubed or raw and shredded
4 cups of greens (rocket, baby spinach, kale)
½ avocado, sliced
Instructions
1. Assemble beetroot and sweet potato on top of greens.
2. Add avocado, and drizzle with desired amount of Olive Oil.
Serves: 2
Ingredients
2 tomatoes, thinly sliced
1 cup cherries, pitted and sliced
½ cup mango, diced small
½ cup fresh mint leaves, finely chopped
Instructions
1. Slice the tomatoes into thin circles and layer in a platter
2. Layer with cherries, mango and mint leaves. Drizzle Olive Oil on top.
Serves: 2
Ingredients
1 cup chopped Romaine lettuce
1 cup baby spinach
1 large cucumber, chopped
½ cup carrot, shredded
2 spring onions, sliced
½ cup blueberries
½ cup avocado, sliced
½ cup snap peas, sliced
Instructions
1. Combine the salad ingredients into a large bowl.
2. Drizzle with Olive Oil and serve immediately.
Serves: 2
Ingredients
1 medium grapefruit, peeled and sliced
1 avocado
2-3 stalks of celery, sliced diagonally
1 bunch of watercress, washed and chopped
1 cup rocket
1 tablespoon of fresh coriander or basil, chopped
1 splash of Apple Cider Vinegar
2 teaspoons of Olive Oil
1 tablespoon of spring onion, sliced
Instructions
1. Cut the avocado and grapefruit, mixing them together so the avocado does not turn brown.
2. Prepare the greens (watercress, celery and basil), and toss with vinegar, oil and spices.
3. Arrange the grapefruit and avocado over top.