If you’re on a yeast free diet and are looking for new vegetables to fix, you’ll love our cabbage rolls recipe. Because the grapes are minimal by serving and they are combined with protein, fiber and fat, you may have this recipe, on occasion, throughout the 28 day yeast-detox.

• 3 cups blanched almond flour
• 1½ teaspoons celtic sea salt
• 1 cup sesame seeds
• 2 eggs, whisked until frothy
• 2 tablespoons Coconut Oil (Or healthy Oil of your choice)
• *Optional add in’s Rosemary,Garlic, Herbs, Onion, Caraway Seeds, Sun Dried Tomato

1.In a large mixing bowl, stir together almond flour, salt, sesame seeds, eggs and oil until well blended
2.Separate dough into two halves
3.Line two large (12 x 16) stainless steel baking sheets with parchment paper
4.Place one half of the dough in the center of each lined sheet
5.Cut another piece of parchment paper and place it over one of the balls of dough
6.Roll dough out between the two pieces of parchment paper, until it is very very thin and covers the entire baking sheet; remove top paper and repeat process with the other piece of dough
7.Cut the dough with a knife or pizza cutter into 2 inch squares
8.Bake at 350° for 10-12 minutes, until golden brown
9.Cool and serve.

A yeast free diet doesn’t mean you have to eliminate all crackers. Try this recipe for almond sesame crackers.

• 3 cups blanched almond flour
• 1½ teaspoons celtic sea salt
• 1 cup sesame seeds
• 2 eggs, whisked until frothy
• 2 tablespoons Coconut Oil (Or healthy Oil of your choice)
• *Optional add ins Rosemary,Garlic, Herbs, Onion, Caraway Seeds, Sun Dried Tomato

1.In a large mixing bowl, stir together almond flour, salt, sesame seeds, eggs and oil until well blended
2.Separate dough into two halves
3.Line two large (12 x 16) stainless steel baking sheets with parchment paper
4.Place one half of the dough in the center of each lined sheet
5.Cut another piece of parchment paper and place it over one of the balls of dough
6.Roll dough out between the two pieces of parchment paper, until it is very very thin and covers the entire baking sheet; remove top paper and repeat process with the other piece of dough
7.Cut the dough with a knife or pizza cutter into 2 inch squares
8.Bake at 350° for 10-12 minutes, until golden brown
9.Cool and serve

Looking for a healthy appetizer? Our garbanzo bean and olive pico de gallo is a great twist on the well-known pico appetizer.

Ingredients:
• 1 pkg prepared fresh pico
• ¾ can Goya chick peas
• ¾ can black olives
• 2 T lemon juice
• 2 T olive oil
• 1-2 tsp garlic (to taste)

Place peas and olives in a food processor and chop coarsely. Add remaining ingredients and pulse just until blended. Avoid over processing. DO NOT SALT until ready to eat. YUMMY!!!

Start the day with a fresh, new breakfast idea! Here is a bright, refreshing citrus start for any new day. This recipe is approved for patients on the Yeast Free Detox diet during the second two weeks and the new Total Body Cleanse.

Ingredients:
 • 1 large pink grapefruit
• 1 large avocado
• ¼ C chopped celery
• 3 C baby romaine, spinach or field greens
• ¼ C cashews

Cut peel from grapefruit and section wedges from the fruit. Set aside. Peel avocado and remove the pit. Slice or cut into cubes into the same bowl with the grapefruit sections. Arrange lettuces and celery on plates or in bowls. Put grapefruit and avocado on top of the lettuce followed by a sprinkle of cashews. Drizzle 1-2 T of Raspberry Dressing or Pomegranate, Ginger, Cashew Dressing on top.

Here’s a fun way to spice up quinoa. It’s one of our favorite quinoa recipes.
• 1 C quinoa
• 2 C vegetable or chicken broth
• ½ C goat feta cheese if desired
• 1 C diced tomato
• ½ C canned black beans, rinsed and drained
• ¼ C chopped red or white onion
• 2 T chopped cilantro
• Juice of 1 Lime
• 2 T cold pressed olive oil
• Chopped jalapeño if desired, to taste

Prepare quinoa in broth according to package directions. Spread out on cookie sheet or plate to cool completely. Place cooked and cooled quinoa in a bowl and add cheese, tomato, black beans, onion, cilantro and jalapeno if desired. Blend. Add lime juice, olive oil, salt, pepper to taste.
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Shrimp stuffed avocados are a healthy way to get your protein in a light meal.

• 1 med avocado, pitted & halved
• ¼ lb cooked baby shrimp, rinsed
• 2 T mayonnaise
• 2 stalks celery, finely chopped
• ¼ cup slivered or ground fresh almonds
• ½ t fresh basil, chopped
• 2 sm green scallions, finely chopped
• 1 med fresh lemon, cut into wedges

Prepare avocado halves, cover with saran-wrap. Combine remaining ingredients (except lemon wedges) in a large bowl. Uncover avocado halves; fill with shrimp mixture; garnish with wedges.

Another of our favorite quinoa recipes, this is a  great alternative to stuffing for Thanksgiving Day.

• 1 C Vegetable Broth
• ½ C Quinoa
• ¼ C diced celery
• ¼ C sliced scallion
• ¼ C diced sugar snap peas
• ¼ C dried cranberries
• ¼ C chopped pecans
• 1 T (heaping) Chia seeds
• 1 T expeller pressed oil mayonnaise
• 3-6 fresh basil leaves, cut or sliced in thin strips
• 1 T expeller pressed olive oil
• juice of ½ lime
• salt and pepper to taste

Place vegetable broth and quinoa in a pan and bring to a boil, reduce to simmer for about 12 minutes until all liquid is absorbed. Spread cooked quinoa on parchment paper and allow to cool. Dice celery, scallion and sugar snap peas. Chop pecans. Combine cooled quinoa and all other ingredients in a bowl and toss. Refrigerate for one hour to allow flavors to develop. Serve cold or reheated. Makes 6- ½ Cup servings.
Per Serving: Calories -164, Protein – 3.29 g, Fat – 9.35 g, Carbohydrates – 17.56 g, Fiber – 3.3 g, Sugar – 5.2 g

Quinoa is not just for dinner. Try this quinoa breakfast recipe as a yeast free meal and great for the Total Body Cleanse Detox Diet. We call it the Rise & Shine Quinoa.

• 1/4 C quinoa
• 1/2 C water
• 1/4 t dried orange peel (in spice section of grocery store)
• 1 Navel Orange or 2 Mandarin Oranges
• 1/2 small Avocado or 1/4 large, diced
• 15 Almonds or Walnuts chopped or broken

Combine quinoa, water, orange peel and juice of ½ theorange or 1 mandarin in a pan and bring to a boil. Cover and reduce heat, simmering for 8-10 minutes until water is absorbed. Toss quinoa with remaining oranges, avocado and nuts. Sprinkle with ground flax, cinnamon or fresh basil. Excellent cold as a left over too! Serves 1 to 2.

Recipe submitted by TWIHW Nutritionist, Nancy Mehlert

Light a candle, pour two glasses of wine, put the Asparagus Tapanade on the table and light a fire in the fireplace with the love of your life.

Ingredients:
1 lb. asparagus spears, trimmed and steamed 4-5 minutes
1 ½ T garlic, chopped
½ cup fresh basil
¼ cup pine nuts
½ tsp. sea salt
¼ tsp. fresh ground black pepper
3 T cold pressed olive oil

Steam asparagus until tender but crisp. Chop asparagus and place in food processor. Add remaining ingredients except oil, and process. While processing, add the olive oil and continue until a paste consistency is reached. Spread on Beanitos or Mary’s Gone Crackers. This can also be tossed with cooked quinoa or spaghetti squash.
Makes 1 cup = 16 Tablespoons. 37 calories per Tablespoon

Struggling with getting vegetables into diet? Vegetables need to be a large part of our diet but most of us struggle to eat 5-7 servings every day. This salad is easy to prepare ahead in large quantity and then enjoy during the week. It keeps well in the refrigerator for 3-4 days.

Ingredients:
• ½ bag broccoli slaw
• 1 C baby spinach leaves
• 1 C chopped kale (trim away veins, keeping curly leaves, then chop into small bits)
• 2 carrots, peeled and sliced
• ½ bell pepper diced
• 2 celery stalks, sliced
• 15 sugar snap peas, sliced
• 15 cherry tomatoes, halved
• ¼ cup dried cranberries
• ½ cup whole raw almonds or walnuts
• ½ cup beans (kidney, black or garbanzo)
• 2 T Bragg Organic 24 spice sprinkle

Place all ingredients in a 9-10 cup storage container and refrigerate. Top with your favorite dressing. Avocado, olives and/or feta cheese can be added when serving.