[CLEAN Recipe] Cucumber & Red Onion Salad

4 cucumbers, sliced in thin coins
1 red/purple onion, slide in thin rings
1 cup green olives, sliced (optional)
3 tbsp olive oil
3 tbsp red wine vinegar
Fresh dill, chopped

Combine all ingredients in large bowl, mix well and refrigerate for at least 2 hours before serving.

[CLEAN Recipe] Dirty Black Beans & Rice

1 yellow onion, chopped
4 cloves garlic, chopped
2 cans spicy black beans (found with the Mexican food at WF, not the other beans)
2 cups brown rice
2 tbsp olive oil
6 cups vegetable stock
1 tsp salt
1 tsp pepper
2 tsp cajun seasoning
1 tsp chili powder

1. Bring 5 cups of vegetable stock to boil, add rice, reduce to simmer and cook until water is absorbed.
2. Saute onion and garlic in oil in large sauce pan until tender.  Add 1 cup vegetable stock, black beans, and seasoning/spices.  Simmer for 5-10 minutes.
3. When rice is cooked, combine with beans and mix well.

[CLEAN Recipe] Marci's Veggie Soup

1 yellow onion, chopped
4 cloves garlic, chopped
2 stalks celery, chopped
1 cup mushrooms
2 yellow squash, cut into 1/2 inch coins
1 large zucchini, cut into 1/2 inch coins
3-4 carrots, cut into 1/2 inch coins
2 tbsp olive oil
6 cups vegetable stock
1 tbsp dried oregano
1 tsp salt
1 tsp pepper

1. Heat oil in pan, add onion and garlic.  Sauté for 3-5 minutes or until onions are clear.
2. Add vegetable stock and all other ingredients.
3. Reduce to simmer and cook for 10 minutes, or until vegetables are soft.

Yield: 6 cups

[CLEAN Recipe] Cauliflower & Kale Soup

1 large head cauliflower, cut in 2' pieces
1/4 cup minced fresh parsley

3 cloves garlic, chopped

1 yellow onion, chopped

1 bunch of kale, cut into ribbons

4 cups vegetable stock
1/2 tsp dried rosemary
1 tsp dried thyme
2 Tbsp olive oil
2 cups plain unsweetened rice milk or almond milk
Fresh ground black pepper
1 tsp salt

1. Heat oil in large skillet.  Add onion, salt and pepper, and garlic.  Sauté for 3 minutes, until onion is clear.
2. Add vegetable stock and cauliflower and bring to a boil.  Reduce heat, cover and simmer until tender, about 20 minutes.
3. Remove half the soup and blend.  Add blended portion back into soup.
4. Add the rice/almond milk, rosemary, thyme, parsley, and kale.
5. Simmer for 5-10 minutes so flavors can blend.

Yield: 6 servings

[CLEAN Recipe] Turkey or Veggie Sandwich/Wrap

2 pieces Millet bread or toast (we buy Food for Life from WF) -or-
1 Brown rice tortilla (Food for Life)
2 slices of turkey breast (optional)
2 tbsp hummus
1 handful of spinach (or other green)
1/2 carrot, cut in small strips
1/4 cucumber, sliced in coins
1 slice of red onion
5-6 sliced kalamata olives

1. Spread hummus on bread/wrap
2. Layer with remaining ingredients

[CLEAN Recipe] Mushroom Quinoa

2 cups quinoa
4 cups mushroom stock (Vegetable stock if you can't find mushroom)
1/2 cup of 3 varieties of mushrooms, chopped
1 yellow onion
3 clove garlic, chopped
2 tbsp olive oil
1 tsp salt
1/2 tsp pepper
dash of red pepper flakes

1. Bring mushroom stock to boil; add quinoa and cook 15 minutes or until stock is absorbed
2. While quinoa is cooking, heat oil in large sauce pan.  Add onion and garlic, cook for 5 minutes or until onion is clear.
3. Add mushroom, salt, pepper, and red pepper flakes. Saute for 5 minutes stirring frequently
4. When quinoa is done, combine with mushrooms

Yield: 8 servings
From: The Ditzell House

[CLEAN Recipe] Vegetable Ragout With White Beans

1 1/2 lbs butternut squash, peeled and cubed (*See below for substitute)
2 tbsp olive oil
4 garlic cloves, minced
2 carrots, peeled and cut into coins
1 tsp salt
1/2 tsp black pepper
1 yellow onion, chopped
1 fennel bulb, halved and cored
1 tsp ground fennel seeds
1 15oz can white beans
2 cups vegetable stock
8 leaves of swiss chard (or other green), stems removed, cut in ribbons
1 tbsp fresh oregano, chopped
1 tbsp fresh thyme, chopped
1 tbsp fresh sage, chopped

1. Preheat oven to 400.  Combine squash, 1 tbsp olive oil, 1/4 of the garlic, 1/4 tsp salt and pepper in a large baking dish.  Toss to coat, then roast for 20 minutes or until tender.
2. Meanwhile, heat remaining oil in large skillet.  Add onion, salt and pepper, and garlic.  Sauté for 3 minutes, until onion is clear.  Stir in fennel, fennel seeds, carrots, remaining salt, and cook for 5 minutes.
3. Add beans, vegetable stock and *yellow squash; reduce to simmer.  Simmer for 15 minutes or until beans begin to break down and sauce thickens.
4. Add *cooked butternut squash, chard leaves, and spices.  Cook for 10 minutes, adding water as needed to keep ragout saucy.

*Butternut squash can be sweet; if you prefer something less sweet or do not want to have to bake the squash - use yellow squash instead, cut into 1 inch coins

Yields: 6 servings
From: Shape Magazine

[CLEAN Recipe] Broccoli & Arugula Soup

1 tbsp olive oil 1 clove garlic, minced 1 yellow onion, roughly diced 1 head broccoli, cut into small florets 2 1/2 cups vegetable stock 1/4 tsp coarse salt 1/4 tsp ground black pepper 3/4 cup arugula 1/2 lemon

Heat the olive oil in a medium nonstick saucepan over medium heat. Add the garlic and onion and sauté for just a minute or until fragrant. Add the broccoli and cook for four minutes or until bright green. Add the veggie stock, salt and pepper, bring to a boil, lower the heat and cover. Cook for eight minutes or until the broccoli is just tender. Pour the soup into a blender and puree with the arugula until quite smooth. Be very careful when blending hot liquids; start slowly and work in batches if necessary (you don’t want the steam to blow the lid off). Serve the soup with a bit of fresh lemon.

Yield: 4 cups [*Note: We double the recipe to have enough for the week]
From: CLEAN via goop.com

[CLEAN Recipe] Brown Rice

We usually make a huge batch of brown rice to eat on each week.  It is easy to put sautéed veggies, fish, chicken or beans on top for a fast lunch meal.  This recipe is from our very own Michael Lerner!

5 cups vegetable stock
2 cups long grain brown rice
3 tsp paprika
1 tsp salt
1tsp ground pepper

Bring water to a boil, combine all ingredients and reduce to simmer until all water is cooked down.

[CLEAN Recipe] Quinoa Pilaf

1 1/2 cup quinoa
3 cups vegetable stock
4 cloves minced garlic
1 yellow onion, chopped
2 tbsp olive oil
2 cups sliced mushrooms
6-8 cups raw spinach
Red pepper flakes


1. Add 3 cups of veggie stock to saucepan, bring to a boil and add quinoa.  Cover and reduce to simmer for 15-20 minutes or until water is absorbed.
2. While quinoa is cooking, add olive oil to sauté pan.  Add onions, mushrooms, garlic, red pepper flakes, salt, and pepper.
3. When onions are almost clear, beginning adding spinach and stir frequently until spinach is wilted.
4. Stir the cooked quinoa into the vegetables and gently combine.


From: Adapted from The Oaks at Ojai