Free Weight Loss Recipes
Salads

Salads and salad type-foods are the mainstay of what your meals should be. That is the KISS approach.

Here are weight loss recipes for various salads that contain the greatest fat burning foods out there.

Note regarding avocado:  When we are dealing with Phase 1, avocados are not one of the foods that we use on Phase 1, but they can be replaced with sprouts of any kind.  The more mild and muted the flavor, the better.  So alfalfa is a good sprout because it is pretty mild in its flavor. Broccoli sprouts are pretty strong, and there are different sprouts that are spicy or sour, but alfalfa is very bland, so that can replace avocado.  For every one avocado, you can use ½ to 1 full cup of alfalfa sprouts. 

Note regarding salt:  Another important thing to remember is that whenever salt is mentioned in any of these recipes, when you are one Phases 1 or 2, you want to replace salt with Mrs. Dash or allspice, or some kind of low sodium dressing.  If you really MUST use salt, then use as little as possible, AFTER preparing everything.  Put it in your dish and use as little as possible to make it palatable, but we want to avoid salt as much as possible.

 
Green Salad With Thyme

Marinade

1 bunch kale with ribs removed, and leaves torn in bite-sized pieces
½ bunch mustard greens with ribs removed and leaves torn in bite-sized pieces
½ bunch spinach torn into bite-sized pieces
1 bunch of arugula torn into bite-sized pieces
Dressing
2 Tbsp fresh thyme leaves (not dried, living thyme leaves)
1 clove garlic
1 cup extra virgin olive oil
½ cup sunflower seeds
1 Tbsp apple cider vinegar
1 tsp sea salt or Mrs. Dash or allspice
Note:  When dealing with dressings, the amounts are small in relation to everything else you are eating, so a little bit of salt is not the worst thing in the world.

To prepare salad:

Place kale, mustard greens, spinach and arugula in large salad bowl.  Chop left over stems and add to salad.  When you make the dressing, blend all dressing ingredients in blender or food processor until small. Toss salad with dressing and let sit at room temperature for a while before serving to allow greens to soak up juices of dressing.  This salad will keep for one day.

Thai Salad With Lime Leaf Dressing

This salad has a very Southeast Asian flavor, and dome of the ingredients may be hard to find or you may have to go on Google to find alternate names for some ingredients. 
All ingredients in this salad are living and raw, not dried.

Salad:

4 cups of spinach torn into bite-sized pieces
¼ head Chinese cabbage, cored and sliced
1 bunch mint leaves, torn
½ bunch basil leaves torn
2 cups mung bean sprouts
Dressing:
1 cup extra virgin olive oil
6 Kaffir lime leaves (or any type of lime leaf)
juice of ½ lemon (about 1 tablespoon)
1 Tbsp Nama Shoyu
2 stalks celery
1 Tbsp grater ginger (you can also use food processor)

For salad, combine spinach, cabbage, mint leaves, basil leaves and mung bean sprouts into a large salad bowl. 

For dressing place all dressing ingredients in blender.   I use food processor as I find it easier to clean. 

Pour dressing over salad, toss and serve.  This salad will keep for one day, and the dressing will keep for three days in the fridge once stored on its own.

Basil Tomato Salad

(makes 2 servings):

This is good for one meal also for Phase 1

2 medium tomatoes sliced
10 fresh basil leaves
1 small sweet onion sliced
1 Tbsp cold-pressed extra virgin olive oil
1 Tbsp balsamic vinegar
Sea salt and fresh pepper to taste (again for Phase 1, sea salt should be replaced with Mrs. Dash or allspice)

3 ounces raw goat cheese (NOTE:  Goat Cheese cannot be used on Phase 1, so for phase 1 use alfalfa or broccoli sprouts squeezed with lemon juice mixed with chives)

In mixing bowl, gently toss tomatoes, basil and onion with olive oil, vinegar and salt.  Then lay on serving plate.  If using cheese place cheese on salad, if not using cheese add sprouts.  If you desire any other dressing, pour over salad.

Later on, when not on Phase 1, you can add some grapefruit slices or orange slices.  Sometimes I also use red onion as well.

Tomato - Cucumber Salad

(use on liquid detox)

Serves 6

Use a large flat platter

Arrange alternately in circular rows on platter:

1 cucumber - peeled and sliced medium to thin
2 large red tomatoes - sliced
Sprinkle the following evenly over salad:
2 or 3 yellow tomatoes - cubed (optional)
very tiny slivers of red onion about 1 tablespoon
sea salt 1/4 teaspoon (shake salt all over salad - about 2 passes over salad)
white pepper- same as sea salt
1 1/2 teaspoon Italian seasoning
12 - 15 basil leaves slivered

Last, drizzle the following:
drizzle olive oil (approx. 2 tablespoons)
drizzle lemon juice (approx. 1 tablespoon)

Beet Parsley Cleansing Salad

(any phase except liquid detox)

2 servings
2 medium beets, peeled and grated
4 medium-sized carrots, grated
½ bunch curled or flat leaf parsley, minced
3 medium tomatoes or 4 plum tomatoes, diced
2 – 3 tablespoons cold-pressed extra virgin olive oil
1 ½ tablespoon lemon juice fresh-squeezed.
½ teaspoon Celtic sea salt
½ pepper

Mix all in large bowl. Let salad sit and marinate in its juices for a few minutes before serving.

3 Pepper Tomato Salad

(use on liquid detox)

2 servings
2 green peppers, diced
2 red peppers, diced
1 yellow or orange pepper
10 Roma tomatoes, diced
1/3 cup diced red/white onion
3 tablespoons cold-pressed extra virgin olive oil
2 tablespoons fresh-squeezed lemon juice
1 teaspoon Celtic sea salt.
½ - 1 teaspoon ground black pepper

Mix and enjoy

Lettuce Wrap

(any phase except liquid detox)

¼ cup alfalfa sprouts
1 red or orange bell pepper, julienned
¼ medium cucumber, thinly sliced
½ avocado, sliced
1 tablespoon finely chopped parsley
1 tablespoon finely chopped cilantro
1 tablespoon Dijon mustard
Spike seasoning to taste
5 – 6 large Romaine lettuce leaves

Mix all ingredients in a bowl without the Romaine lettuce.

Then put the mix into the lettuce and wrap it like a burrito, soft taco, enchilada, pita, wrap, or whatever you want to consider it.

My Favorite

(use on any phase except liquid detox)

6-8 leaves Romaine lettuce cut up
navel orange quartered and meat cut out
raisins
peanuts or soaked almonds
Mix everything together.

Liquid Salad (use on liquid detox)

3-4 leaves of romaine
1 roma tomato
¼ cucumber
1 cup or more of water.
½ tablespoon garlic (optional)

Put in a blender and blend to liquid. Drink up!

Fennel Chicory Salad

(use on liquid detox)

CHOP FINELY
1 head finocchio (fennel), 1 small head chicory, 8-10 leaves of fresh sweet basil.

QUARTER (or slice finely)
2 large, firm tomatoes.

BLEND
6 tbsp olive oil, 2 tbsp apple cider vinegar, 1/2 tsp fresh ground rosemary, and 1 clove garlic.

Put greens and tomatoes in mixing bowl.  Pour dressing on top, and toss thoroughly.  Serves 4.

From Dr. Bernard Jensen's "Foods That Heal"

Arame Cucumber Salad

(use on any phase except liquid detox unless you remove the seeds from the recipe)

1 pkg. arame sea vegetable
2 cucumbers
1/2 white onion
1 C raw pumpkin seed, freshly ground
1 bunch radishes
1 red pepper
1 C sunflower seeds
fresh crunchy romaine lettuce

Soak arame seaweed in charged water until soft, about 10 minutes.  Drain well.  Slice cucumber into diagonal rounds and the red pepper into long thin pieces.

Combine all ingredients in a bowl and toss with Carrot Tahini Dill Dressing.

- from Annie & David Jubb's "LifeFood Recipe Book"

Carrot Tahini Dill Dressing

1/2 C carrot juice
1  T raw sesame tahini
3 T cold pressed safflower oil
3  T raw apple cider vinegar
dash of toasted sesame oil
bunch dill

add pulp of carrot to thicken

add tamari to taste Blend well and pour over salad!

- from Annie & David Jubb's "LifeFood Recipe Book"

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