Parasite Cleanse Meal Plan - New Roots Herbal

Parasite Cleanse Meal PlanNEW ROOTS HERBAL

Hi,Eating a healthy clean diet can help aid the cleansing and detoxification process and support immunity. Asparasites feed off sugar, sticking closely to a low glycaemic diet; avoiding starchy and refined foods andincluding lots of healthy fats such as coconut oil and clean proteins can be beneficial. It is recommended tocut out all pork products from your diet as they can contain parasites.Herbs to include when cooking or sprinkling on foods/ salads: ginger, cayenne pepper, thyme, garlic,oregano, turmeric.Intermittent fasting with a vegetable or bone broth is an ideal way to start the cleanse, and should be doneunder the supervision of your practitioner. An example of this would be an 8-hour eating window 11-7pm, anddrinking lots of replenishing fluids outside this window.Optimally hydrating outside of mealtimes is very important, sipping on lemon water and herbal teasthroughout the day to maximise the cleansing process.All of these recipes have been selected based on your needs, but you don't need to make them all at once.Start by adding a couple of new recipes from this book into your regular meal rotation. If you like to write outyour own weekly meal plan to stay organized, you can print a blank meal plan template here.On each recipe, you'll see total time, number of servings, ingredients and directions. Before you start, checkthe ingredients list to see if anything needs to be prepped in advance. For example, you might need to diceup your veggies. It's also helpful to read through the directions before you start cooking so you have an ideaof what's coming up before you dive in.Cook once, eat multiple times! Most leftovers can last about three days in the fridge, so maximize your time inthe kitchen. Make enough dinner to take for lunch the next day or double a recipe to last for a few days. Thisis a great habit that will save you time and money.

Zucchini Turkey Breakfast SkilletHigh Fat Green SmoothieZucchini Turkey Breakfast SkilletCelery with Sunflower Seed ButterCelery with Sunflower Seed ButterSteamed Radishes with Dill, HomemadeCoconut YogurtCream of Celery & Asparagus SoupButter Chicken & Cauliflower RiceCream of Celery & Asparagus SoupToasted WalnutsSteamed Radishes with Dill, HomemadeCoconut YogurtHummus DippersButter Chicken & Cauliflower RiceCream of Celery & Asparagus SoupBaked Lemon Cod, Crispy Asparaguswith CoconutHibiscus Iced Tea, Lemon Ginger TeaGreen Tea, Ginger Mint TeaHibiscus Iced Tea, Lemon Ginger TeaPesto Zoodles with Poached EggGrain-Free Coconut Almond PorridgePesto Zoodles with Poached EggToasted WalnutsSea Salt & Garlic CrackersSea Salt & Garlic CrackersBaked Lemon Cod, Crispy Asparaguswith CoconutCream of Broccoli, Kale & Spinach SoupBaked Chicken with Tomatoes, Avocado& Spinach SaladCoconut Almond CupsHummus DippersCoconut Almond CupsCream of Broccoli, Kale & Spinach SoupBaked Chicken with Tomatoes, Avocado& Spinach SaladSpaghetti Squash Burrito BowlsGreen Tea, Ginger Mint TeaHibiscus Iced Tea, Lemon Ginger TeaGreen Tea, Ginger Mint TeaBreakfast Cauliflower CasseroleHummus DippersSpaghetti Squash Burrito BowlsToasted WalnutsBaked Chicken with Tomatoes, Avocado& Spinach SaladHibiscus Iced Tea, Lemon Ginger Tea

AvocadoAsparagusLemonBaby SpinachLemon JuiceLimeCod FilletBasil LeavesBroccoliLime JuiceChicken BreastExtra Lean Ground TurkeyHummusCarrotCauliflowerCeleryAlmond ButterApple Cider VinegarAvocado OilCherry TomatoesGreen TeaCilantroCoconut AminosCoconut OilFresh DillExtra Virgin Olive OilGarlicBlack PepperChia SeedsKale LeavesChili FlakesMint LeavesChili PowderCinnamonCurry PowderGaram MasalaGarlic PowderGround Flax SeedHemp SeedsSea Salt & Black PepperSunflower SeedsCoconut ButterRadishesRed OnionThymeEggUnsweetened Almond MilkYellow Bell PepperYellow OnionCoconut MeatZucchiniHibiscus TeaProbiotic CapsulesPaprikaSea SaltSunflower Seed ButterParsleyOreganoPumpkin SeedsSesame OilGingerOrganic Coconut MilkOrganic SalsaOrganic Vegetable BrothTomato PasteWalnutsAlmond FlourCoconut FlourNutritional YeastUnsweetened Coconut FlakesUnsweetened ShreddedCoconutVanilla ExtractReishi PowderWater

20 MINUTESCoconut OilExtra Lean Ground TurkeyZucchini (large, finely diced)Organic SalsaEggSea Salt & Black Pepper (to taste)Add the coconut oil to a large skillet and place over medium heat.Cook the ground turkey, breaking it up as it cooks through. Once it starts tobrown, stir in the zucchini. Continue to saute until the zucchini has softened(about 3 - 5 minutes).Add the salsa to the skillet and stir well to mix.Use a spoon to create pockets for the eggs. Crack an egg into each pocketand cover the skillet with a lid. Let the eggs cook until done to your liking (3to 5 minutes).Divide onto plates and season with sea salt and black pepper to taste. Addhot sauce if you'd like some heat. Enjoy!For best results, refrigerate the turkey/zucchini mixture separate from the eggs inan airtight container for up to three days. When reheating, add the eggs justbefore serving.Add extra eggs.Use lentils instead of ground turkey.Stir in baby spinach or kale right after you add the salsa. Stir until wilted.Use crushed tomatoes instead.

5 MINUTESWater (cold)Lemon JuicePlace all ingredients in your blender and blend until smooth. Pour into aglass and enjoy!Baby SpinachAvocado (frozen)Mint Leaves (fresh, roughlychopped)Refrigerate in an airtight container for up to one day.Ginger (fresh, roughly chopped)Add frozen banana, pineapple or apple.Add protein powder or collagen powder.Use cilantro or basil instead.

20 MINUTESZucchini (large)Basil LeavesBaby SpinachGarlic (clove, minced)WalnutsExtra Virgin Olive OilLemon (juiced)Sea SaltEggSpiralize your zucchinis into noodles and set aside.In a food processor combine basil, spinach, garlic, walnuts, olive oil, lemonjuice and sea salt. Blend until smooth.Fry your eggs in a skillet or poach them in a small sauce pan with water andvinegar. Transfer them to a plate lined with paper towel.You can serve this dish in two ways: For a cold dish, toss your zucchininoodles in desired amount of pesto, top with a fried or poached egg andserve. Or, for a warm dish, heat a bit of olive oil in the skillet and saute yournoodles until warmed through, add pesto and work it around with tongs toevenly distribute. Transfer to bowls and top with a fried egg. Enjoy!Use sunflower or pumpkin seeds instead of walnuts.Use brown rice pasta instead of zucchini noodles.Use kale or any dark leafy green.Skip the poached egg and top with chicken, bacon or steak instead.Skip the poached egg and top with beans, lentils or chickpeas instead.

10 MINUTESAlmond FlourUnsweetened Almond MilkAdd all of the ingredients to a saucepan over medium heat. Whiskcontinuously until your desired thickness is reached, about 3 to 5 minutes.Unsweetened Shredded CoconutDivide into bowls and enjoy!Ground Flax SeedCinnamonUse an alternative milk of your choice.Add raisins, dates, maple syrup, honey or your sweetener of choice.Refrigerate in an airtight container up to 3 to 5 days.One serving is equal to approximately 1 1/4 cup of porridge.

1 HOURCauliflower (chopped intoflorets)EggUnsweetened Almond MilkGarlic PowderNutritional YeastSea SaltBaby SpinachPreheat oven to 375ºF (191ºC).On the stove, bring a large pot of water to a boil. Drop in your cauliflowerflorets and let cook for 5 to 6 minutes (or until tender when pierced with afork). Roughly chop the cooked cauliflower and set aside.In a bowl, whisk together egg, almond milk, garlic powder, nutritional yeast,salt and chopped spinach. Toss in chopped cauliflower florets until evenlycoated.Pour mixture into a baking dish and bake for 45 minutes.Remove from oven and let cool slightly before serving. Enjoy!Add an extra cup of chopped spinach, or serve with a side of mixed greenstossed in olive oil and balsamic vinegar.Use steamed broccoli instead.Store in an airtight container up to three days. Reheat before serving.

5 MINUTESCelery (sliced into sticks)Sunflower Seed ButterSpread sunflower seed butter across celery sticks (about 1 tbsp per celerystalk). Happy munching!Use cucumber instead

30 MINUTESSunflower SeedsPumpkin SeedsChia SeedsAlmond FlourSea SaltGarlic PowderWaterPreheat oven to 350ºF (177ºC) and line a baking sheet with parchmentpaper.Combine all ingredients in a bowl and let sit for 1 to 2 minutes. Transfer to thebaking sheet and press down evenly into a thin layer.Bake for 20 minutes. Then use a spatula to carefully flip over and bake foran additional 5 minutes.Let cool completely, then break apart into pieces. (Note: the crackers willharden as they cool.)Enjoy!Refrigerate in an air-tight container up to 1 week.Hummus, nut butter, cheese, on top of salad or soup.

25 MINUTESCoconut OilYellow Onion (chopped)Celery (chopped)Garlic (cloves, minced)WaterSea SaltBlack PepperAsparagus (woody ends snappedHeat coconut oil in a large stock pot over medium heat. Add yellow onionand celery. Saute for 5 minutes or until veggies are slightly softened. Addminced garlic and saute for another minute.Add water, sea salt and black pepper to the stock pot. Cover and bring to aboil then reduce to a simmer. Remove lid and set asparagus on top. Coverand let steam for 5 minutes or until bright green.Add hemp seeds and baby spinach to your blender. Pour soup over top andpuree. Ladle into bowls. Enjoy!off)Hemp SeedsBaby SpinachStore in an airtight container in the fridge for up to four days. Freeze in a freezersafe container for up to three months.One serving is approximately 2 cups.Use cashews.Set aside a few spears of asparagus, roast before serving and use as a garnish.Use kale, swiss chard or any leafy green.

15 MINUTESWalnuts (shelled)Preheat oven to 350ºF (177ºC) and spread the walnuts across a baking sheetlined with parchment paper. Toast in the oven for 5 to 10 minutes, tossing atthe halfway point.Remove from oven, let cool and enjoy!Sprinkle with sea salt or spices of your choice.

15 MINUTESRadishes (trimmed)Coconut OilFresh Dill (chopped)Apple Cider VinegarSea SaltSlice radishes into halves or quarters, so that all pieces are approximatelythe same size.Bring a pot of water to a boil. Place radishes in a steamer over boiling waterand cover. Let steam for 8 to 10 minutes, or until tender. Time may varydepending on size of radishes.Melt coconut oil in a pan over medium-high heat. Toss in radishes, dill,vinegar and salt. Saute for a minute, or until all ingredients are wellcombined. Serve immediately. Enjoy!Use butter, ghee or avocado oil instead.Use lemon juice instead.Use chives, fennel seeds, basil or thyme instead.Our 15 Minute Halibut with Dill Pesto, Everything Bagel Seasoned Chicken,Mushroom Lentil Burgers or Marinated Baked Tofu recipe.Refrigerate in an airtight container up to two days.

24 HOURSCoconut Meat (thawed)WaterLemon JuiceProbiotic CapsulesIn a blender add the coconut meat, water and lemon juice. Blend on highuntil smooth and creamy. Remove from the blender and add to a large glasscontainer such as a mason jar.Open up the probiotic capsules and empty the contents into the coconutmeat mixture. Stir with a wooden or plastic spoon until incorporated.Place a piece of cheesecloth over top of the jar and tie loosely with anelastic band. Place the jar in a warm spot, such as your oven with the lighton and let it sit. Taste test after 18 hours. If it isn't tangy enough, allow themixture to ferment up to 36 hours. Once fermented, put a tight lid on in placeof the cheesecloth and store in the fridge.Refrigerate in an airtight container for up to seven days.Due to the sensitivity of the probiotics, do not use a metal spoon to mix theprobiotic in.Use coconut water instead of water.