Healthy Eating

Come Clean Meals

Easy Quantum Cleanse recipes you can whip up in a snap.

Come Clean Meals
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In the March 2012 issue, we outlined a detox plan based on Kathy Freston’s The Quantum Wellness Cleanse: The 21-Day Essential Guide to Healing Your Body, Mind, and Spirit (Weinstein Books). Here are two of our favorite recipes from her book.


BLACK BEAN VEGGIE BURGERS
2–4 tablespoons olive oil
1⁄2 cup diced red onion
1⁄2 cup diced green bell pepper
1 clove garlic, minced
1 jalapeño, minced
2 cups cooked black beans, drained but not rinsed
1⁄2 cup corn kernels
1⁄2 cup bread crumbs made from gluten-free bread*
1⁄2 teaspoon cumin
2 tablespoon chopped cilantro
1 teaspoon salt
1⁄2 cup spelt flour

COOKING INSTRUCTIONS: In a saucepan over medium heat, in 1 tablespoon of the olive oil, sauté the onion, bell pepper, garlic, and jalapeño for 4 to 5 minutes. Remove from heat and set aside. In a mixing bowl, mash the black beans, then add the sautéed vegetables, corn and breadcrumbs, and mix well. Season with cumin, cilantro and salt, and mix again. Shape into 6 patties, then coat each in spelt flour. Place a pan over medium-high heat and add the remaining tablespoon of oil. Cook each patty for about 5 minutes on each side, or until lightly browned, adding more oil to the pan as needed Makes 6 small patties. *Note: To make gluten-free breadcrumbs, break a loaf of gluten-free bread into pieces and process in a food processor until reduced to crumbs. Spread the breadcrumbs on a cookie sheet and bake at 300°F for 10 minutes, or until toasted.

 

BREAKFAST COOKIES (by Todd Lindeberg)
2 cups pomegranate juice
1 cup steel-cut oats
1 cup raw almonds
1 cup raw pumpkin seeds
1 cup goji berries
1 cup mashed banana
1⁄2 cup freshly ground peanut butter
1⁄4 cup vegan butter (try Earth Balance brand)

COOKING INSTRUCTIONS: Bring the pomegranate juice to a boil in a saucepan and add the steel-cut oats. Cook until just starts to boil, then remove from the heat immediately, cover, and allow to absorb and cool. Place the rest of the ingredients in a food processor and blend to mix. When the oats are cool, mix with the rest of the ingredients to form a wet cookie dough. Place the dough in the middle of a 2-foot-long piece of plastic wrap and roll into a log shape. Tie both ends, ensuring that the cookie dough is airtight. Freeze until needed. When ready to use, defrost till just soft enough to cut into 1⁄2-inch slices. Preheat the oven to 400°F. Bake on parchment paper for 10 minutes, then turn off the oven and continue to dehydrate until cool. Makes 24 cookies. *Note: I like to reheat them every morning and pour my daily dose of 2 tablespoons flax oil on top!