Reboot with Joe Recipe Book (Plant-Based Recipes to Supercharge Your Life)
Joe Cross
Language: English
Pages: 95
ISBN: B00CKJ2KG6
Format: PDF / Kindle (mobi) / ePub
Prop this recipe book up on your kitchen counter for healthy inspiration and quick and easy access to a wide variety of plant-based recipes inspired by the film Fat Sick and Nearly Dead by Joe Cross. This cookbook features over 70 of Joe Cross' favorite juice recipes, smoothie recipes, salad recipes, veggie dishes and more.
A Good Catch: Sustainable Seafood Recipes from Canada's Top Chefs
35 Coconut Flour Recipes: The Delicious Gluten-Free Paleo Alternative To Wheat
Fiber 6g Reboot Snacks Tasty Tart Treat Section 6.7 Ingredients Makes 4 servings — 1/2 grapefruit, cut into wedges — 1/4 pineapple, cubed — 1 orange, cut into wedges — 1 kiwi, sliced — 1/2 mango, sliced — fresh mint Mix together in a bowl. Enjoy! Per serving Calories 80cal 335kJ Protein 1g Fiber 3g Reboot Snacks Watermelon-Mint Bowl Section 6.8 Ingredients Makes 4 servings — 1/4 watermelon, cubed — 4 mint leaves — 1–2 scallions (spring onion), diced
blender, puree with minced garlic. 8) Return apple-soup puree to pot and stir. 9) Cover and simmer on low until heated through, approximately 8–10 minutes. Per serving Calories 185cal 775kJ Protein 2g Fiber 6g Reboot Soup Recipes Pear and Squash Soup Section 7.3 Ingredients Makes 2 servings — 1 butternut squash or sugar pumpkin — 1 Tbsp (15ml) olive oil — 3 pears, peeled and chopped — 1 1/2 small onions, thinly sliced — 2 1/3 cups (570ml) water — 3 1/3 cups
garnish — 1/2 handful cilantro (coriander), chopped, for garnish Directions 1) Puree the first seven ingredients in a blender until completely smooth. 2) Taste and adjust the seasonings if necessary. 3) Garnish the soup with a drizzle of oil and the chopped cilantro (coriander). Per serving Calories 234cal 980kJ Protein 2g Fiber 7g Reboot Soup Recipes Squash & Apple Soup Section 7.5 Ingredients Makes 4 servings — 1 acorn or butternut squash or baby pumpkin — 2
(or 1/2 Tbsp (10g) dried) — 1 tsp (5g) sea salt — dash of fresh ground black pepper Directions 1) In a large stock pot, heat the olive oil over medium high heat. 2) Add the onion, garlic, carrots and celery and sauté for 5 minutes. 3) Add the tomatoes, zucchini (courgette), green beans, water, salt, pepper, thyme and oregano; stir and bring to a boil. 4) Reduce the heat to a simmer and cook the soup for 10 minutes. 5) Add the chopped kale or other leafy greens and cook for an additional 5
Calories 254cal 1,063kJ Protein 2g Fiber 2.5g Reboot Veggie Dishes Roasted Veggies — Mushroom, Eggplant, Sweet Potato, Kale Section 8.8 Ingredients Makes 4 servings — 6 portobello mushroom caps or 1 package baby bella mushrooms — 1 eggplant (aubergine) — 1 medium sweet potato — 1 onion — 8–10 leaves kale (tuscan cabbage) — 3 cloves garlic — 1 pinch paprika — 1 pinch fresh ground black pepper — 1 pinch mustard seed — 1 small dash ground cumin Directions 1)