7 Recipes That Support Detoxification- Canyon Ranch

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7 Recipes That Support Detoxification
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Why should you detox your diet?
Unfortunately, we live in a toxic world. Its
nearly impossible to avoid ingesting chemicals,
pesticides, additives, preservatives and other
toxic elements in the air, water and food
supply. The good news is that the human body is
designed to resist damage from toxins. Once they
enter into circulation in the body, the liver
our bodys detoxification powerhouse works
tirelessly to eliminate these harmful
compounds. So, what can you do to minimize your
exposure?
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Clean Eating
Choose whole, unprocessed foods. Avoid chemicals,
additives, preservatives and pesticides.
Eliminate as many toxins as possible by making
educated choices. Certain foods actually
enhance the livers ability to clear toxins from
the body, such as cauliflower, which contains
sulforaphane and other detoxifying sulfuric
compounds. To help give your body what it needs
to function at its best, be aware of what you
eat, where it comes from and how it was produced.
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Canyon Ranch original recipes that will help your
body eliminate toxins
This collection of delicious recipes from the
Canyon Ranch kitchens features nutritional
superheroes among the ingredients such as onion,
yogurt, green tea and red grapes. As you look
for more ways to improve your diet and add new
healthy dishes to your repertoire, consider
integrating these 7 delicious detox recipes into
your clean routine
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Chilled Cucumber Soup with Arugula
Ingredients  3 medium cucumbers, peeled and
diced1 cup water¼ cup diced white onion2 tbsp
fresh lemon juice1 tsp minced garlic1½ tsp sea
salt¼ tsp freshly ground black
pepper2 tbsp heavy cream¼ cup julienned arugula
Instructions  Combine cucumber, water, onion,
lemon juice, garlic, salt and pepper in a blender
and puree until very smooth. Refrigerate in a
covered bowl for at least 30 minutes, or until
well chilled. Serve ¾ cup chilled cucumber soup
with 1 teaspoon cream and a sprinkle of
arugula. Makes 6 servings (¾ cup each)
Nutrition Information (per serving) Nutrition Information (per serving) Nutrition Information (per serving) Nutrition Information (per serving)
calories  35 fat 2 g
protein  1 g fiber 1 g
sodium 319 mg cholesterol 6 mg
carbohydrates 4 g
Written by  The Canyon Ranch Kitchen
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Banana Yogurt Smoothie
Ingredients ¾ cup fruit-flavored nonfat yogurt1
tsp honey1 small banana? cup skim milkPinch
ground cinnamon
Instructions Combine all ingredients in a
blender container and whirl until smooth. Serve
garnished with a dusting of cinnamon, if
desired. Makes 2 servings
Nutrition Information (per serving) Nutrition Information (per serving) Nutrition Information (per serving) Nutrition Information (per serving)
calories  115 fat Trace
protein  4 g fiber 5 g
sodium 58 mg cholesterol Trace
carbohydrates 25 g
Written by  The Canyon Ranch Kitchen
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Ahi Tuna with Green Tea Soy Broth
Ingredients 2 green tea bags3 cups hot water1
Tbsp ginger juice3 Tbsp low-sodium tamari
sauce2 tsp frozen pineapple juice concentrate3
cups leeks or scallions, cut into 1-inch pieces4
tsp extra virgin olive oil4 4-oz ahi tuna
fillets2 tsp extra-virgin olive oil2 cups
cooked brown rice
Instructions - Preheat grill or broiler. - Brew
the green tea in hot water for 4 to 6 minutes. In
a large saucepan, combine tea, ginger juice,
tamari sauce and pineapple juice to create a
broth.  - In a large sauté pan, heat the olive
oil to medium heat. Add leeks or scallions and
sauté briefly. Brush each tuna fillet with ½
teaspoon of olive oil and grill 3 to 5 minutes on
each side, or to desired doneness. Keep warm. -
In a medium saucepan, reheat broth to a simmer.
Pour ¾ cup of broth into a 12-ounce bowl. Add ½
cup of cooked brown rice. Top with grilled ahi
tuna fillet and ¾ cup of sautéed leeks or
scallions.

Makes 4 servings
Nutrition Information (per serving) Nutrition Information (per serving) Nutrition Information (per serving) Nutrition Information (per serving)
calories  345 fat 9 g
protein  31 g fiber 3 g
sodium 587 mg cholesterol 48 mg
carbohydrates 34 g
Written by  The Canyon Ranch Kitchen
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Frittata with Bell Peppers Onions
Ingredients  8 large eggs2 cups egg whites
(about 16 large egg whites)¼ cup 2 milk½ tsp
fresh lemon juice1 cup chopped red onions½ cup
chopped red bell peppers½ cup chopped yellow
bell peppers? tsp extra virgin olive
oil¼ tsp sea saltpinch freshly ground black
pepper1 cup shredded cheddar cheese
Instructions - Preheat oven to 375F. - In a
large mixing bowl, whisk together eggs, egg
whites, milk and lemon juice. - Heat olive oil in
a large sauté pan over medium-high heat. Sauté
onions and bell peppers until tender. Season with
salt and pepper. - Add cheese and sautéed
vegetables to egg mixture, and stir until
combined. Pour mixture into a 9-inch cake pan. -
Bake frittata in oven until eggs are cooked and
cheese is melted, about 20 to 30 minutes. Remove
from oven, let cool briefly and cut into 8
pieces.

Makes 8 servings
Nutrition Information (per serving) Nutrition Information (per serving) Nutrition Information (per serving) Nutrition Information (per serving)
calories  175 fat 7 g
protein  20 g fiber 1 g
sodium 395 mg cholesterol 219 mg
carbohydrates 6 g
Written by  The Canyon Ranch Kitchen
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Pear Waldorf Salad
Ingredients Dressing  ¼ cup nonfat sour cream

2 tbsp canola oil mayonnaise¼ cup nonfat plain
yogurt2 tbsp white grape juice2 tbsp
cane sugar½ tsp ground cinnamon½ tsp sea salt ¼
tsp freshly ground black pepper
Ingredients Salad 1 lb chopped pears3 tbsp
fresh lemon juice1 cup chopped celery½ cup red
seedless grapes, sliced in half1 tbsp chopped
walnuts1 tbsp raisins
Instructions In a small bowl, combine all
ingredients for salad dressing and mix well. In a
large bowl, combine pears and lemon juice and mix
to coat pears with juice. Add remaining
ingredients and salad dressing and mix well.
Makes 6 servings (½ cup each)
Nutrition Information (per serving) Nutrition Information (per serving) Nutrition Information (per serving) Nutrition Information (per serving)
calories  130 fat 4 g
protein  2 g fiber 2 g
sodium 162 mg cholesterol 2 mg
carbohydrates 22 g
Written by  The Canyon Ranch Kitchen
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Cream of Cauliflower Soup
Ingredients ? cup diced shallots¼ cup chopped
leeks1 cup white wine1¼ lbs cauliflower
6 cups chicken stock1 tsp sea salt2 tbsp
unsalted butter2 tsp cane sugar½ tsp champagne
vinegar
Instructions In a large saucepan, heat shallots,
leeks and wine and reduce to ¾ of the volume,
about ½ cup. Add cauliflower and chicken stock
and bring to a boil. Simmer for 30 minutes. Cool
slightly and transfer to a blender container.
Puree until smooth. Stir in salt, butter, sugar
and vinegar. Puree briefly.
Makes 8 servings (¾ cup each)
Nutrition Information (per serving) Nutrition Information (per serving) Nutrition Information (per serving) Nutrition Information (per serving)
calories  80 fat 3 g
protein  3 g fiber 2 g
sodium 220 mg cholesterol 12 mg
carbohydrates 7 g
Written by  The Canyon Ranch Kitchen
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Mashed Sesame Soybeans
Ingredients 2 tbsp sesame seeds1½ cups edamame
(green soybean) kernels, steamed½ cup vegetable
stock1 tbsp white soy sauce? tsp freshly ground
black pepper¼ tsp sea salt
Instructions Place toasted sesame seeds in a
food processor and pulse just until some oil is
visible. Add remaining ingredients to food
processor and mix for several minutes until
pureed.
Makes 4 servings (? cup each)
Nutrition Information (per serving) Nutrition Information (per serving) Nutrition Information (per serving) Nutrition Information (per serving)
calories  130 fat 7 g
protein  10 g fiber 4 g
sodium 264 mg cholesterol 0 mg
carbohydrates 9 g
Written by  The Canyon Ranch Kitchen
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