Dtox Food

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Today, switch to ghee for stir frying vegetables.  It's a delicious lactose- and casein-free cooking fat that is part of cleansing in Ayurvedic traditions.  

Summer Squash

6-8 large yellow summer squash, sliced

1 white or yellow onion, chopped

2 TBS organic ghee

1 TBS extra virgin olive oil

pink salt and pepper to taste

Sautee onion in ghee and a TBS of oil.  Once onions are translucent, add the squash.  Sautee on medium to low heat covered for 30 minutes.  Stir occasionally.  Add another TBS of ghee, salt and pepper to taste.   

Quinoa Salad

2 cups quinoa, rinsed thoroughly

1 hothouse cucumber, peeled and diced

20 cherry tomatoes, sliced

1 avocado diced

1 bunch of mint, chopped

1 bunch of Italian parsley, chopped

1 lemon, juiced

1/4 cup apple cider vinegar

1/2 cups extra virgin olive oil

pink salt and pepper to taste

Add 2 cups quinoa to 4 cups water.  Bring to a boil then lower and cover for 12 minutes.  Rinse quinoa with cold water and drain well.  Combine lemon juice, cider vinegar and olive oil and stir.   In a large bowl, combine all  other ingredients and pour liquid mix over it.  Add salt and pepper to taste.