Free Weight Loss Recipes
Liquid Diet Recipes

These are recipes for meals you can have during your liquid diet to reset your metabolism. They are all alkalizing and take a lot of pressure off your digestive tract and liver. I am putting all the recipes for this phase of the Metabolism Makeover on this page.

Avocado Super Green Shake

1 avocado
1/2 english cucumber
1 tomatillo
1 lime peeled
2 cups fresh spinach
2 scoops soy sprouts powder
1 scoop green powder
1 pkg stevia
6 - 8 ice cubes

Blend all in a blender on high speed to a thick, smooth consistency. Serve immediately.

Soothing Cooling Tomato Soup

6 medium tomatoes, juiced and strained and strained
1/2 avocado
3/4 cup fresh coconut water (fresh from coconut and not a can)
1 cucumber juiced
RealSalt to taste
Stevia to taste

Blend all until smooth. For sweeter soup add stevia to taste.

Creamy Curry Broccoli Soup

2 c broccoli
2 c vegetable broth (adjust to desired thickness)
1/4 pkg soft tofu (or more to taste)
1 tsp curry powder
Salt and Pepper to taste

Liquify all ingredients in blender then warm.

Raw Perfection Morning Monster Juice

1 pkg (bunch) kale
1 head celery
1 lemon
Handful of spinach leaves
1 avocado
1 tsp green powder
1 chili pepper

Put kale, celery, and lemon through a juicer, then combine in a blender with the remaining ingredients.

Yes, Another Veggie Shake

Serves 1-2

1 distiled water
1/4 c flaxseed oil or olive oil
2 small cucumbers, sliced
1 c spinach
2 avocados
1/3 head romaine lettuce
1/2 c broccoli
1/4 c cilantro
1/4 c parsley
2 stalks celery, cut into pieces
1/8 c fresh mint leaves (or 1 tsp dry)
2 medium lime or 1 lemon
1/8 c fresh dill (optional)

1. Place water in blender, add oil.
   
2. Turn blender to low speed and add remaining ingredients one at a time.
   
3. When everything is chopped up, turn blender to high speed until you get a beautiful, smooth, and creamy green shake.

Another Breakfast in a Blender

1/2 Large nonsweet grapefruit (or 1 small one), outer layer of rind peeled off (the white inner rind is quite nutritious), core and seeds removed
Handful of sprouts (alfalfa, clover, or other )
Handful of fresh spinach
1/3 c fresh ground flaxseeds
1-2 chopped broccoli
1/2 c chopped cucumber
1 1/2 c water

1. Mix all ingredients in a blender on medium speed (or higher if you like is smoother).
   
2. Adjust quantities to suite yoru taste; this usually makes 32 to 43 oz.
   

Mint Mock Malt

Serves 2

1/2 english cucumber
juice of 1 lime
juice of 1 grapefruit
1 avocado
1 c raw spinach
1/2 can coconut milk
1 tsp green powder
2 tsps soy spouts powder
8-10 ph drops
2-4 sprigs of fresh mint leaves or 1/2 tsp mint flavoring (no alcohol) frontier brand)

Combine all the ingredients and blend into your desired consistency.

Thicker Green Drink

serves 2
1 head romaine lettuce
3 cloves garlic
1 lemon
3/4 c water
1/2 c olive oil
1 piece cut fresh ginger
dash sea salt
dash cayenne pepper
1 cucumber peeled
1/2-1 c steamed broccoli or any combination of green veggies you like.
A combo or all or one or none of the following:
2-4 basil leaves, or to taste
1/4 c parsley, or to taste
1/8 - 1/4 cup watercress (leaves only), or to taste

Blend all the ingredients in a blender until smooth.

Alkalizing Fench Gourmet Puree

Serves 6

1 avocado
2 stalks celery
1 head romaine lettuce
1 small tomato
1 handful spinach
1 small cucumber, peeled
2 cloves garlic
1/3 onion
2 tbs olive oil
Herbes de Provence
Sprouts (optional)

1. Puree all the vegetables with a juicer, doing the onion last.
2. Mix in the olive oil, then Herbes de Provence to taste.
3. Serve with sprouts sprinkled on top.
   

Creamy Watercress Soup

Serves 4-6

2 c pure water
1 cauliflower (cut into 1 inch pieces)
2 c vegetable broth
2 c chopped fresh watercress (reserve a sprig or two for garnish)
1 c zucchini pieces
1 c broccoli pieces
4 green onions, tops removed
1/4 c extra virgin olive oil
RealSalt to taste

1. Boil the water, remove from the heat, add the cauliflower, and allow to rest for 5 minutes.
2. Place the cauliflower and water in a food processor or blender and process until smooth.
3. Add the remaining ingredients and blend until your desired consistency is reached. Do not overblend.
4. Serve warm or chilled. Garnish with a sprig of watercress.

Simple Cucumber and Avocado Soup

Serves 1-2

1 cucumber, cubed
1 avocado cubed
mint

Put all ingredients into food processor with an S blade. Mix until almost smooth. Serve garnished with mint leaf.

Creamy Tomato Soup

Serves 2

4 Roma tomatoes (or equivalent)
2 green onion tips (using about 1 in of white/light green part)
1/4 green pepper
1 cup vegetable broth
1 avocado
1 tsp salt
Pepper to taste

Liquefy all ingredients in a blender. heat just to warm.

Healing Soup

Serves 6-8

2-3 whole cloves garlic
1 large whole onion
2-3 qts water
3 tbs yeast free instant vegetable broth
1 cucumber
1-2 carrots (optional)
1 small head cabbage or broccoli (optional)
2 stalks celery
2-3 tbs diced fresh ginger
2 tbs fresh cilantro
RealSalt to taste

Crush Garlic cloves and lightly steam fry. set aside
Put the whole onion in water in a deep pan and simmer until it’s transparent (approximately 1 hour).
Add the garlic and vegetable broth
Slice the cucumber and any of the optional veggies you are using, and add to the soup.
Simmer 10 - 15 mins.
Add the ginger, cilantro, and salt, adjusting to taste.

Variation 1: You could also bring the water to a boil, then take it off the burner and drop the assorted finely chopped veggies. This would just warm but not cook the vegetables.

Variation 2: You can grate, juice or process the ingredients into a wet paste and then add then to hot water.

Creamy or Crunchy Broccoli soup

Serves 4-6

2 c vegetable broth or water
3-4 c chopped broccoli
1 red bell pepper, chopped
2 red or yellow onions, chopped
1 avocado
1-2 stalks celery, cut in large pieces
Bragg Liquid Aminos or Real Salt to taste.
Cumin and ginger, to taste (experiment with different spices)

1. I skillet, warm the broth or water, keeping the temperature at or below 118 degrees (finger test).
   
2. Add the chopped broccoli and warm for 5 mins.
   
3. In a blender, puree the warmed broccoli, bell pepper, onions, avocado, adn celery, thinning with additional water if necessary to achieve the desired consistency.
   
4. If desired, save the broccoli stalks (peeling off outer layer of skin), process them in a food processor until they are small chunks, and toss into the soup just before serving to add crunch.
5. Serve warm, flavoring with Bragg, fresh ginger, cumin, or any other spices you like. Add a slice of lemon on top to garnish.
   

Warm Or Cold Alkalizing Soup

Serves 4-6

1 avocado
1 cup water or vegetable broth (Pacific foods of Oregon brand is a yeast-free)
2 cucumbers unwaxed
1 cup fresh raw spinach
2 green onions
1 clove garlic
1/3 red bell pepper
Bragg Liquid Aminos or RealSalt to taste
Middle Eastern spices: 1/2=1 tsp Spice Hunter Garam Masala: 1/2-1 tsp. Curry Seasoning; and 1/2 tsp, Zip
Fresh lime juice, to taste
4 spearmint leaves (for garnish)

1. In a Vitamix or blender add hte avocado and half the water or broth or puree.
   
2. Then add the rest of the veggies one at a time, blending to your desired thickness and thinning with the remaining water if desired.
   
3. Add the Bragg Aminos or RealSalt to taste, and flavor with spices and lime juice as desired.
   
4. You might add a couple of minced sun-dried tomatoes, too.
5. Experiment
   
6. Add spearmint leaves.

Can be served warm or cold. If you want this warm then you can heat it up to the point were you cannot hold your finger in the soup. This heat will not cook the soup but only heat it. About 118 degrees.

Asparagus Tomato Avocado Zinc Rich Soup

Serves 3-5

12 stalks medium asparagus (or 17 stalks thin)
5-6 large tomatoes
1 cup fresh parsley
3-5 sun-dried tomatoes
1/4 cup dried onion
4 cloves fresh garlic
1 red pepper
1-2 tsp. Spice Hunter Herbes de Provence
2 tsp Soice Hunter Deliciously Dill
1 avocado
Bragg Liquid Aminos to taste
2 lemons or limes, cut into thin slices (for garnish)

1. Trim and dice the tips from the asparagus and set aside for garnish. IN a food processor or Vita-Mix.
2. Blend the asparagus and red tomatoes, parsley, dried tomatoes, onion, garlic red bell pepper, and spices.
   
3. Then blend in the avocado until the soup is smooth and creamy.
   
4. Season with Bragg to taste.
   
5. Warm in an electric skillet and garnish with lemon or lime slices on top, or serve cold in the summertime.
   
6. Sprinkle the diced asparagus tips on top of the soup just before serving.
   

Green Raw Soup

Serves 4-6

1-2 avocados
1-2 cucumbers, peeled and seeded
1 jalapeno pepper, seeded
Juice of 1/2 lemon
1-2 cups light vegetable broth or water
3 cloves roasted garlic
1 tbs fresh cilantro
1 tbs fresh parsley
1/2 yellow onion, diced
1 carrot, finely diced.

1. Puree all the ingredients (except the onion and carrot) in a food processor or Vita-Mix.
2. Use more or less water for your desired consistency.
3. Add the onion and raw crunchy carrot bits at the end for a garnish
   

Celery Soup

Serves 2

4-5 stalks celery (Including leaves if fresh)
3 c pure water
2 tbs yeast free instant vegetable broth
Flaxseen oil, to taste
Bragg Liquid Amonos, to taste
Ceyenne pepper, to taste

1. Steam-fry the celery in a little water until tender. Add the water and broth mix. Pour all into a blender, and blend for 15 to 20 seconds.
   
2. Reheat, adding the flaxseed oil, Bragg Liquid Aminos, and Ceyenne pepper to taste, and serve.
   

Broccoli/Cauliflower Soup

Serves 4

1/3 c soaked almonds
1 cup cucumber juice or vegetable broth
1 clove garlic, minced
1-2 c chopped broccoli
1-2 c chopped cauliflower
1/4 tsp cumin
1/4 tsp curry powder
1tbs lemon or lime juice
1 tbs Bragg Liquid Aminos
1/2 RealSalt

1. In a food processor or blender, combine the almonds with the cucumber juice or broth and the garlic.
   
2. Blend well.
   
3. With the machine still running, add the broccoli and cauliflower and blend until smooth.
   
4. Finally, blend in the seasonings and lemon or lime juice, Bragg Liquid Aminos, and salt.
   
5. Add more broth or water to reach yoru desired consistency.

Variation: Use an avocado instead of the almonds and use this recipe for a salad dressing.

Celery/Cauliflower Soup

Serves 6-8

1 onion, peeled and chopped
1 tbs oil
1 whole head celery, trimmed and chopped (save some celery leaves for garnish)
1 head cauliflower, trimmed and chopped
1-2 qts vegetable broth
1/2 qt. Fresh Almond Milk
Salt pepper to taste and seasonings of choice, to taste.

1. Steam fry the onion in a little water and oil in a large soup pan for about 5 mins without browning.
   
2. Pulse-chop the celery cauliflower in the food processor until finely chopped.
   
3. Add the celery and cauliflower mix to the pan and warm until tender.
   
4. Add the vegetable broth and almond milk and simmer for 15 - 30 mins. or you can leave it raw and not cook at all.
   
5. Puree the soup mixture in a blender or food processor until a smooth texture is achieved.
   
6. Season with salt and other seasonings of choice.
   
7. Serve warm or cold.