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Clean Diet Detox Water
$0.00 Cooking FeeRated 5 out of 5 based on 7 reviews.
Rated 5.00 out of 5
FSA/HSA
1-10 servings
Clean Diet Detox Water

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Recipe adapted from:
Karin Adoni Ben-David

Rated 5 out of 5 based on 35 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 7 reviews.
Serving Size: 1 cup

FSA/HSA eligible Details On Foodom, qualified customers can pay for these dishes using most FSAs (Flexible Spending Accounts) and HSAs (Health Savings Accounts). Qualifying conditions include any type of diabetes, such as prediabetes, type 1 or 2 diabetes, gestational diabetes, LADA.

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Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Keto Lower Carb Nut Free Oil Free Paleo Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This refreshing detox water can be sipped throughout the day. Add more water if you wish.

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Adjust the ingredients measurement scale here by changing this number. 10 people

Instructions
Mix all ingredients in a pitcher.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time10 minutes

Recipe Serving Size10 people

Ingredients

Ingredients
10 cup water
1 cucumber sliced
1 lemon sliced
1 ounce fresh ginger sliced
½ cup fresh mint

Cooking Tools Required
Cutting board, Kitchen towels, Ladle, Large pitcher, Mixing spoon, Sharp Knives

Reheating/Serving Instructions
Keeps for 5 days in the refrigerator.

Nutrition
Calories: 11kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 14mg | Potassium: 80mg | Fiber: 1g | Sugar: 1g | Vitamin A: 120IU | Vitamin C: 8mg | Calcium: 20mg | Iron: 1mg

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Mango Salsa
$0.00 Cooking FeeRated 4 out of 5 based on 1 review.
Rated 4 out of 5
1-10 servings
Mango Salsa

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Recipe adapted from:
Cookie and Kate

Rated 4 out of 5 based on 4 customer ratings
(1 customer review)

$0.00 Cooking FeeRated 4 out of 5 based on 1 review.
Serving Size: 3 ounces

Dairy Free Egg Free Gluten Free Nut Free Paleo Reduced Fat Refined Sugar Free Soy Free Vegan Whole 30
This colorful mango salsa is sweet, spicy and absolutely delicious. Serve with chips, on tacos or salads, or as a salad itself. It’s that good!
https://cookieandkate.com/fresh-mango-salsa-recipe/#tasty-recipes-23816

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https://cookieandkate.com/fresh-mango-salsa-recipe/#tasty-recipes-23816

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Adjust the ingredients measurement scale here by changing this number. 10

Instructions
In a serving bowl, combine the prepared mango, bell pepper, onion, cilantro and jalapeño. Drizzle with lime juice.
Using a large spoon, stir the ingredients together. Season to taste with salt, and stir again. For best flavor, let the salsa rest for 10 minutes or longer.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time15 minutes

Recipe Serving Size10

Ingredients

Ingredients
24 ounce frozen mango defrosted and diced
1 red bell pepper medium, chopped
½ cup red onion chopped
¼ cup fresh cilantro packed and chopped
1 jalapeno pepper seeded and minced
2 lime large, juiced (about ¼ cup lime juice for 10 servings)
¼ teaspoon Kosher salt or to taste

Cooking Tools Required
Cutting board, Sharp Knives

Reheating/Serving Instructions
Serve chilled or at room temperature. Store in refrigerator up to 4 days.

Nutrition
Calories: 52kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 60mg | Potassium: 170mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1158IU | Vitamin C: 46mg | Calcium: 15mg | Iron: 1mg

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Mexican Avocado Cilantro Sauce
$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Rated 5.00 out of 5
1-10 servings
Mexican Avocado Cilantro Sauce

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Rated 5 out of 5 based on 15 customer ratings
(3 customer reviews)

$0.00 Cooking FeeRated 5 out of 5 based on 3 reviews.
Serving Size: 1.5 tablespoon

Dairy Free Egg Free Gluten Free Lower Carb Nut Free Refined Sugar Free Soy Free Vegan Vegetarian
This tasty creamy green sauce with avocado, cilantro, and lime goes perfectly with a Mexican and any other dinner! Keep this amazing sauce on hand and put it on everything!

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Instructions
Place avocado, cilantro, parsley, lime, garlic, water, oil, salt, jalapeno, and sweetener of choice in a food processor or high speed blender. Blend until fully combined.
Taste and adjust flavor based on preference. To make it spicier, add in the jalapeno seeds and blend again.
Serve with chips, quesadillas, Buddha bowls, or anything else you can think of.
NOTES
If you are skipping the sweetener altogether, err on the side of less spicy to start. The sweetness balances out the spicy heat from the jalapeno. If you don't love spicy food and you're omitting the sweetener, start with 1/2 jalapeno.

Cook Times

Active Prep5

Hands-On Cook0

Hands-Off Cook0

Passive0

Recipe Serving Size10

Ingredients

Ingredients
1 avocado ripe, skin and pit removed
½ cup fresh cilantro packed, leaves and stems
½ cup Italian parsley packed, leaves and stems
1 lime juiced and zested
2 clove garlic roughly chopped
2 tablespoon water
¼ cup extra virgin olive oil
1 teaspoon Kosher salt
1 jalapeno pepper seeds and stem removed - save the seeds
½ tablespoon agave Optional - or maple syrup or other type of sweetener, all work

Cooking Tools Required
Blender, Sharp Knives

Nutrition
Calories: 88kcal | Carbohydrates: 4g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Sodium: 237mg | Potassium: 125mg | Fiber: 2g | Sugar: 1g | Vitamin A: 351IU | Vitamin C: 10mg | Calcium: 10mg | Iron: 1mg

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Carrot Juice with Ginger and Lemon
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Carrot Juice with Ginger and Lemon

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 4 ounces

Dairy Free Egg Free Gluten Free Nut Free Oil Free Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian
Enjoy this delicious juice, but make sure to drink within 24 hours to maintain all the nutrients and freshness! You can also freeze for longer term storage. Note: This recipe requires a heavy-duty juicer such as a masticating juicer.

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Instructions
Clean carrots very well and chop into 2-inch pieces. Add the carrots, ginger, and lemon to the juicer in batches. Consume juice immediately or within 24 hours or freeze for later use.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time15 minutes

Recipe Serving Size10

Ingredients

Ingredients
5 pound carrot
2 ounce fresh ginger peeled and roughly chopped
1 lemon peeled and cut into chunks

Cooking Tools Required
Masticating Juicer

Nutrition
Calories: 101kcal | Carbohydrates: 24g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 157mg | Potassium: 764mg | Fiber: 7g | Sugar: 11g | Vitamin A: 37891IU | Vitamin C: 19mg | Calcium: 79mg | Iron: 1mg

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Eileen’s Famous Balsamic Dressing
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Eileen’s Famous Balsamic Dressing

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Recipe adapted from:
Brien Shamp

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 2 tablespoons

Brain Food Dairy Free Egg Free Gluten Free Heart Healthy Keto Lower Carb Nut Free Paleo Refined Sugar Free Soy Free Vegan Vegetarian
Enjoy this homemade clean diet dressing. It's a Little Black Dress staple and a favorite in our home!

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Instructions
Add all ingredients except the oil into a bowl and mix well. Slowly drizzle in the oil while whisking continuously, scraping down the sides of the bowl as needed. The oil acts as the emulsifier, so take your time and whisk slowly to ensure a smooth, creamy dressing. Check for seasoning.

Cook Times

Active Prep5

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time10 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 cup extra virgin olive oil preferably first cold pressed
⅓ cup aged balsamic vinegar good quality
1 tablespoon dried parsley
½ teaspoon pink Himalayan salt
¼ teaspoon freshly ground black pepper
1 tablespoon honey mustard organic if possible
1 clove garlic passed through a garlic press or minced (optional)

Cooking Tools Required
Mixing bowls, Mixing spoon, Whisk

Nutrition
Calories: 203kcal | Carbohydrates: 2g | Protein: 0.1g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Sodium: 127mg | Potassium: 17mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 4IU | Vitamin C: 0.3mg | Calcium: 6mg | Iron: 0.2mg

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Apple Cider Vinegar Dressing
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Apple Cider Vinegar Dressing

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Recipe adapted from:
Brien Shamp

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 2 tablespoons

Dairy Free Egg Free Gluten Free Keto Lower Carb Nut Free Paleo Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
Enjoy this homemade clean diet dressing. It's a Little Black Dress staple and a favorite in our home! Recommendation: Keep a bottle of this in the fridge at all times.

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Instructions
Add all ingredients except the oil into a bowl and mix well. Slowly drizzle in the oil while whisking continuously, scraping down the sides of the bowl as needed. The oil acts as the emulsifier, so take your time and whisk slowly to ensure a smooth, creamy dressing. Check for seasoning.

Cook Times

Active Prep5

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time10 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 cup extra virgin olive oil preferably first cold pressed
½ cup apple cider vinegar
1 teaspoon onion powder
2 tablespoon Dijon mustard Check the label to ensure it has no added sugars or sulfites.
2 clove garlic passed through a garlic press or minced (optional)
½ teaspoon dry thyme
½ teaspoon dried basil
¼ teaspoon freshly ground black pepper

Cooking Tools Required
Mixing bowls, Mixing spoon, Whisk

Nutrition
Calories: 197kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Sodium: 34mg | Potassium: 18mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 4IU | Vitamin C: 0.3mg | Calcium: 6mg | Iron: 0.3mg

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Assorted 5 Salad Dressings
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Assorted 5 Salad Dressings

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Recipe adapted from:
Karin Adoni Ben-David

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 4 tablespoons

Dairy Free Egg Free Gluten Free Refined Sugar Free Vegetarian
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Enjoy a variety of 5 fresh made dressings for all your salads and marinating needs, including Zesty Tahini, Apple Cider Vinegar, Honey Mustard, Cilantro Lime, and Peanut dressing.

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Instructions
Zesty Tahini Dressing
Add all ingredients into a blender and blend until combined.
Apple Cider Vinegar Dressing
Add all ingredients into a blender and blend until combined or add to a mason jar and shake to combine. Taste and add more salt and pepper if needed.
Honey Mustard Dressing
Add all ingredients into a blender and blend until combined or add to a mason jar and shake to combine.
Cilantro Lime Dressing
Add all ingredients into a blender and blend until combined.
Peanut Dressing
Add all ingredients into a blender and blend until combined. Add water to thin.

Cook Times

Active Prep30

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
Zesty Tahini Dressing
¼ cup tahini
¼ cup apple cider vinegar
¼ cup fresh lemon juice
½ teaspoon low-sodium tamari
1 tablespoon nutritional yeast
2 clove garlic minced
Apple Cider Vinegar Dressing
¼ cup apple cider vinegar
½ cup extra virgin olive oil
2 teaspoon Dijon mustard
2 clove garlic minced
1 teaspoon sea salt more or less to taste
½ teaspoon freshly ground black pepper more or less to taste
Honey Mustard Dressing
1 lemon juiced
1 tablespoon apple cider vinegar
2 tablespoon honey or maple syrup for a vegan version
2 tablespoon Dijon mustard
1 clove garlic minced
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
¼ cup extra virgin olive oil
Cilantro Lime Dressing
¼ cup extra virgin olive oil
2 lime juiced
2 tablespoon fresh cilantro chopped
2 clove garlic minced
1 teaspoon maple syrup
1 teaspoon sea salt more or less to taste
½ teaspoon freshly ground black pepper more or less to taste
¼ teaspoon ground coriander
Peanut Dressing
¼ cup peanut butter
1 clove garlic chopped
2 teaspoon fresh ginger chopped
2 tablespoon rice vinegar
2 tablespoon low sodium tamari
2 tablespoon maple syrup
1 pinch cayenne pepper optional
water add more as necessary, to thin

Cooking Tools Required
Blender, Cutting board, Kitchen towels, Measuring cups and spoons, Sharp Knives

Nutrition
Calories: 314kcal | Carbohydrates: 14g | Protein: 4g | Fat: 28g | Saturated Fat: 4g | Sodium: 879mg | Potassium: 172mg | Fiber: 2g | Sugar: 8g | Vitamin A: 27IU | Vitamin C: 13mg | Calcium: 35mg | Iron: 1mg

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Homemade Ranch Dressing
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Homemade Ranch Dressing

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 2 tablespoons

Gluten Free Nut Free Soy Free
Enjoy this ranch dressing as a dip for veggies, chicken wings, or as a dressing for your favorite salad.

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Instructions
To make the dressing, whisk together all the dry ingredients (chives, parsley, onion powder, garlic powder, salt, and pepper) in a small bowl. Add the mayonnaise, sour cream, milk if needed, and dash of hot sauce if using. Adjust seasonings. Store tightly covered in refrigerator.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time10 minutes

Recipe Serving Size10

Ingredients

Ingredients
½ teaspoon dried chive
½ teaspoon dried parsley
½ teaspoon onion powder
¼ teaspoon garlic powder
¾ teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
1 cup mayonnaise
¼ cup sour cream
¼ cup buttermilk or enough to desired consistency
dash hot sauce such as Tabasco

Cooking Tools Required
Mixing bowls, Mixing spoon, Whisk

Nutrition
Calories: 169kcal | Carbohydrates: 1g | Protein: 1g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 325mg | Potassium: 30mg | Fiber: 1g | Sugar: 1g | Vitamin A: 229IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 1mg

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Spiced Cranberry Sauce with Pears and Grand Marnier
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Spiced Cranberry Sauce with Pears and Grand Marnier

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Recipe adapted from:
Syd Bailey

Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 3 ounces

Dairy Free Egg Free Nut Free Oil Free Reduced Fat Soy Free Vegan Vegetarian
A classic side dish with a modern take. Note: This recipe requires alcohol that must be purchased by the customer.
http://www.chefsydbailey.com

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http://www.chefsydbailey.com

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Instructions
Place all ingredients into a saucepan and bring to a boil. Reduce heat to medium-low and simmer until thick and cranberries burst stirring occasionally for about 10-15 minutes. Can serve warm or chilled if you like

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook15

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

Ingredients
12 ounce fresh cranberries
1 pear preferably d'anjou peeled cored and cut into 1/2 " cube
1 cup apple juice
1/2 cup orange juice
1 tablespoon orange zest
2 stick ground cinnamon
1/4 teaspoon ground clove
1/2 teaspoon ground allspice
1/2 teaspoon freshly ground black pepper
pinch salt
2/3 cup granulated sugar
2/3 cup Grand Marnier or Cognac

Cooking Tools Required
Cutting board, Grater, Measuring cups and spoons, Mixing spoon, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

Reheating/Serving Instructions
serve chilled

Nutrition
Calories: 146kcal | Carbohydrates: 30g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 104mg | Fiber: 3g | Sugar: 25g | Vitamin A: 45IU | Vitamin C: 13mg | Calcium: 16mg | Iron: 1mg

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Hoisin BBQ Sauce
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Hoisin BBQ Sauce

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Recipe adapted from:
Mayumi Tavalero

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 1/4 cup

Dairy Free Egg Free Reduced Fat
This homemade Asian inspired BBQ sauce is great on ribs, chicken, or pork. You can also use it as a dipping sauce for chicken nuggets, chicken wings, slathered on your favorite burger, or sandwich such as pulled pork. Note: This is a fresh product so please use within 7 days or freeze for longer term storage. Photo is serving suggestion only. This recipe is for the BBQ sauce only.

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Adjust the ingredients measurement scale here by changing this number. 10

Instructions
Place all ingredients ingredients in a medium saucepan. Bring to a boil, then simmer gently for 10 minutes, stirring often so it doesn't burn.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook10

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 cup ketchup
1/4 cup brown sugar packed
1 tablespoon honey
1 tablespoon apple cider vinegar
1 tablespoon Worcestershire sauce
1 tablespoon brown mustard
2 teaspoon chili powder
1 cup hoisin sauce
2 tablespoon apple jelly or your favorite fruit jelly

Cooking Tools Required
Kitchen towels, Measuring cups and spoons, Saucepan, Spatula, Top Stove, Whisk

Nutrition
Calories: 130kcal | Carbohydrates: 29g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 688mg | Potassium: 144mg | Fiber: 1g | Sugar: 22g | Vitamin A: 245IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg

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Classic Cranberry Sauce
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Classic Cranberry Sauce

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Recipe adapted from:
Jen Stone

Rated 0 out of 5
(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 2 oz

Dairy Free Egg Free Gluten Free Nut Free Oil Free Soy Free Vegan Vegetarian
Delicious, sweet, and notes of tart cranberries with orange juice and spices. A great side for the beautiful turkey.

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Instructions
Place the cranberries in a colander and rinse them. Pick out and discard any damaged or bruised cranberries.
Bring water, orange juice, sugar, and spices to a boil over high heat. Stir to dissolve the sugar.
Add the cranberries to the pot and return to a boil. Lower the heat and simmer for 10 minutes or until most of the cranberries have burst.
Remove the pot from heat. Let cool completely at room temperature, then transfer to a bowl to chill in the refrigerator. Note that the cranberry sauce will continue to thicken as it cools.

Cook Times

Active Prep2

Hands-On Cook5

Hands-Off Cook8

Passive0

Total Time15 minutes

Recipe Serving Size10

Ingredients

Ingredients
1/2 cup orange juiced
1/2 cup water
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
12 ounce fresh cranberries or frozen, however fresh recommended
1 cup granulated sugar

Cooking Tools Required
Colander, Food storage containers, Measuring cups and spoons, Potato Masher, Refrigerator, Saucepan, Top Stove

Reheating/Serving Instructions
Serve warm or cold.

Nutrition
Calories: 99kcal | Carbohydrates: 26g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 54mg | Fiber: 2g | Sugar: 22g | Vitamin A: 45IU | Vitamin C: 11mg | Calcium: 6mg | Iron: 1mg

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Pear, Cinnamon, and Ginger Syrup
$0.00 Cooking Fee
Rated 0 out of 5
16 servings
Pear, Cinnamon, and Ginger Syrup

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Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 2 tablespoons

Gluten Free Nut Free Refined Sugar Free Soy Free Vegetarian
This soothing and flavorful syrup is perfect for boosting immunity, calming digestion, or adding a touch of healthful sweetness to your day. Made with natural ingredients, it’s packed with antioxidants and anti-inflammatory properties. How to use: Take 1-2 tablespoons daily as a natural remedy for soothing digestion and boosting immunity. Add to hot water or tea for a warming, healthful drink. Drizzle over oatmeal, pancakes, or yogurt for a flavorful boost.

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Instructions
Prepare the Base:
Place the chopped pears, ginger slices, and cinnamon sticks in a medium saucepan.
Simmer the Ingredients:
Add the water to the saucepan and bring it to a gentle boil over medium heat. Once boiling, reduce the heat to low and let the mixture simmer for 30-40 minutes until the pears are soft and fragrant.
Strain the Syrup:
Using a fine mesh strainer or cheesecloth, strain the mixture into a clean bowl, pressing gently on the pears to extract all the liquid. Discard the solids.
Sweeten (Optional):
Stir in the raw honey while the syrup is still warm. Adjust the sweetness to your preference.
Cool and Store:
Let the syrup cool to room temperature before transferring it to a glass jar or bottle. Store in the refrigerator for up to 2 weeks.

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook40

Passive0

Recipe Serving Size16

Ingredients

Ingredients
2 ripe pear chopped (with skin, for extra nutrients)
1 piece fresh ginger (1-2 inches) peeled and sliced
2 piece cinnamon stick
3 cup water
3 tablespoon raw honey optional, adjust to taste

Cooking Tools Required
Cutting board, Fine-Mesh Strainer, jar with lid, Measuring cups and spoons, Mixing bowls, Pot with lid, Sharp Knives, Vegetable Peeler

Nutrition
Calories: 26kcal | Carbohydrates: 7g | Protein: 0.1g | Fat: 0.04g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.02g | Sodium: 3mg | Potassium: 32mg | Fiber: 1g | Sugar: 5g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 0.1mg

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Mexican Avocado Cilantro Sauce-Diabetes Friendly
$0.00 Cooking Fee
Rated 0 out of 5
FSA/HSA
1-10 servings
Mexican Avocado Cilantro Sauce-Diabetes Friendly

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$0.00 Cooking Fee
Serving Size: 1.5 tablespoon

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Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Lower Carb Nut Free Refined Sugar Free Soy Free Vegan Vegetarian
This tasty creamy green sauce with avocado, cilantro, and lime goes perfectly with a Mexican and any other dinner! Keep this amazing sauce on hand and put it on everything!

Mexican Avocado Cilantro Sauce-Diabetes Friendly quantity

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Adjust the ingredients measurement scale here by changing this number. 10

Instructions
Place avocado, cilantro, parsley, lime, garlic, water, oil, salt, jalapeno, and sweetener in a food processor or high speed blender. Blend until fully combined.
Taste and adjust flavor based on preference. To make it spicier, add in the jalapeno seeds and blend again.
Serve with chips, quesadillas, Buddha bowls, or anything else you can think of.
NOTES
If you are skipping the sweetener altogether, err on the side of less spicy to start. The sweetness balances out the spicy heat from the jalapeno. If you don't love spicy food and you're omitting the sweetener, start with 1/2 jalapeno.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time10 minutes

Recipe Serving Size10

Ingredients

Ingredients
1 avocado ripe, skin and pit removed
½ cup fresh cilantro packed, leaves and stems
½ cup Italian parsley packed, leaves and stems
1 lime juiced and zested
2 clove garlic roughly chopped
2 tablespoon water
¼ cup extra virgin olive oil
1 teaspoon Kosher salt
1 jalapeno pepper seeds and stem removed - save the seeds
1 drop liquid Stevia more or less to taste

Cooking Tools Required
Blender, Sharp Knives

Nutrition
Calories: 84kcal | Carbohydrates: 3g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 237mg | Potassium: 131mg | Fiber: 2g | Sugar: 1g | Vitamin A: 355IU | Vitamin C: 10mg | Calcium: 11mg | Iron: 1mg

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Fresh Orange Juice
$0.00 Cooking Fee
Rated 0 out of 5
1-10 servings
Fresh Orange Juice

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Recipe adapted from:
Dassana Amit

Rated 0 out of 5

$0.00 Cooking Fee
Serving Size: 4 ounces

Dairy Free Egg Free Gluten Free Nut Free Oil Free Reduced Fat Soy Free Vegan Vegetarian
Bright and sweet orange juice is delicious to enjoy on its own for a healthy beverage, or include in your favorite drink recipes. And even without a standing juicer it’s very easy to make freshly squeezed orange juice at home. Here I share with you step-by-step instructions for how to make orange juice using a blender or mixer. Note: If you have a simple juicer this will save some time.

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Adjust the ingredients measurement scale here by changing this number. 10

Instructions
Peel the oranges and take the orange segments in a blender jar.
Add 1 tablespoon lemon juice. This is optional and you can skip if you want.
Run the blender on low to medium speed for some seconds till the mixture becomes pulpy and the oranges are crushed. Avoid blending too much as we just need to crush the segments and not the seeds.
If the seeds gets crushed, the juice will become bitter. So don't blend at a stretch. You can also use the pulse option of the blender. If you prefer you can remove the orange seeds before juicing them.
Line a juice strainer over a bowl or pan. In the juice strainer, pour the orange juice.
Strain the juice with a help of a spoon. Keep on pressing and moving the spoon, so that the all the juice is strained well.
You should only have the stringy orange pulp remaining after all the juice is strained.
The juice will be collected in the bowl or pan. If you want you can add some sugar or honey or jaggery to the juice to sweeten it.
Pour immediately in glasses and serve orange juice.

Notes
Try to include sweet tasting oranges so that you don’t need to add any additional sweetener. If the oranges are not sweet you will have to add some sugar or honey or your preferred sweetener.
Drink the juice as soon as it is prepared. Don’t keep it standing for few hours as then it will turn bitter.
For a colder juice place the oranges or the orange segments in the refrigerator for a couple of hours.

Cook Times

Active Prep30

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
4 ½ pound orange
2 tablespoon fresh lemon juice
Optional:
sugar
honey
jaggery

Cooking Tools Required
Blender, Cutting board, Fine-Mesh Strainer, Kitchen towels, Large pitcher, Measuring cups and spoons, Mixing spoon, Sharp Knives, Spatula

Nutrition
Calories: 97kcal | Carbohydrates: 24g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 373mg | Fiber: 5g | Sugar: 19g | Vitamin A: 459IU | Vitamin C: 110mg | Calcium: 82mg | Iron: 1mg

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Microgreen Pesto
$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Rated 5 out of 5
8 servings
Microgreen Pesto

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Recipe adapted from:
Hamama Team

Rated 5 out of 5 based on 5 customer ratings

$0.00 Cooking FeeRated 5 out of 5 based on 1 review.
Serving Size: 3 tablespoons

Dairy Free Egg Free Gluten Free Lower Carb Paleo Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
Enjoy this spin on the classic pesto. Instead of basil, use your favorite Microgreens. This delicious pesto can be served with pasta, used as a dip for vegetables, or as a marinade or condiment. Start Growing with Hamama, with the code FOODOM15 for 15% off your 1st order.

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Adjust the ingredients measurement scale here by changing this number. 8

Instructions
Add the Microgreens, garlic, pumpkin seeds and salt in your food processor.
Close and start to blend together adding in the olive oil until it is the consistency you want.
Once ready you can store in the fridge in a container or what I love to do is add to an ice cube tray, freeze and put the pesto cubes in a baggie and store in the freezer. It’s a nice way to keep them for a long period of time without going bad and add them to your food when needed.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time10 minutes

Recipe Serving Size8

Ingredients

Ingredients
1 whole Hamama seed quilt of microgreens I chose Kale and pulled up the roots and all. You can cut instead if you don’t want to add the roots
6 clove garlic
¼ cup pumpkin seeds
¼ teaspoon Kosher salt
1/2 cup extra virgin olive oil 1/3 cup, and remaining for when adding to the food processor

Cooking Tools Required
Cutting board, Food Processor, Kitchen towels, Measuring cups and spoons, Sharp Knives

Nutrition
Calories: 134kcal | Carbohydrates: 1g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Sodium: 73mg | Potassium: 25mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg

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Turmeric Drink
$0.00 Cooking Fee
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15 servings
Turmeric Drink

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Recipe adapted from:
Karin Adoni Ben-David

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$0.00 Cooking Fee
Serving Size: 1.5 ounce

Dairy Free Egg Free Gluten Free Nut Free Oil Free Paleo Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company.

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Instructions
In a blender, mix coconut water, turmeric root, and ginger. After it’s blended well, strain the liquid and pour into a jar. Add the lemon juice, salt, and honey, and mix well
Note: Take a shot of the mixture every morning with food to maximize absorption.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook0

Passive0

Total Time10 minutes

Recipe Serving Size15 people

Ingredients

Ingredients
Blend:
2 cup coconut water with no added sugar
1 ounce fresh turmeric
½ ounce fresh ginger
Stir in:
1 lemon juiced
1/4 teaspoon sea salt
1 tablespoon honey

Cooking Tools Required
Blender, Fine-Mesh Strainer, Large pitcher, Measuring cups and spoons, Mixing spoon

Reheating/Serving Instructions
Keep refrigerated for up to 5 days.

Nutrition
Calories: 13kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 73mg | Potassium: 95mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2IU | Vitamin C: 5mg | Calcium: 10mg | Iron: 1mg

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