Bunches of Broccoli 3. For best flavor, refrigerate for at least an hour. 1 bunch of broccoli 2 tbsp. organic butter Prep time: 20 minutes Serves 2 Sea salt and cayenne pepper, to taste 1 tbsp. fresh lemon juice Parsley and Parsnips 1. Steam broccoli tops until tender. 8 medium parsnips, peeled and quartered 2. Melt butter in skillet over low heat. When lengthwise. butter begins to brown, add lemon juice, salt, 2 tbsp. extra virgin olive oil and pepper. ¼ cup fresh minced parsley 3. Pour over hot broccoli. 1. Steam parsnips over medium heat. Prep time: 15 minutes Serves 1 2. Add oil and parsley to parsnips. Sautéed Brussels Sprouts Prep time: 15 minutes Serves 4-6 5-6 Brussels sprouts 1 cucumber, diced Spicy Steamed Cabbage 1 orange bell pepper, diced cup extra virgin olive oil ½ head of cabbage, chopped ⅛ Juice of ½ lemon 1. Lightly steam Brussels sprouts. ½ tsp. dry mustard 2. In a pan, combine Brussels sprouts with Salt and pepper to taste cucumber, pepper, and olive oil. 3. Sauté briefly on medium heat until peppers 1. Steam cabbage for 5-10 minutes until slightly are tender. tender. 4. Add salt or spices to taste. 2. Toss with mustard and lemon juice. Prep time: 20 minutes Serves 2 Prep time: 15 minutes Serves 2 Marinated Tomatoes Sautéed Asparagus 1 tomato, thinly sliced 3-4 red onion slices ½ lb. asparagus, cut diagonally ½ tsp. fresh basil 1 tbsp. coconut oil ¼ tsp. fresh tarragon Grated fresh ginger, to taste ¼ tsp. fresh oregano 1 clove garlic, minced 2 tbsp. lemon juice ½ tsp. sea salt, optional Salt and pepper to taste 1. Steam asparagus until bright green and 1. Place tomato and onion slices in a shallow tender. dish, slightly overlapping each other. 2. Heat oil in a large skillet. Add seasonings and 2. Combine all remaining ingredients in a asparagus. separate bowl and pour over veggies. 3. Sauté for 2-5 minutes on medium heat.
Bunches of Broccoli 1 bunch of broccoli 2 tbsp. organic butter Sea salt and cayenne pepper, to taste 1 tbsp. fresh lemon juice 1. Steam broccoli tops until tender. 2. Melt butter in skillet over low heat. When butter begins to brown, add lemon juice, salt, and pepper. 3. Pour over hot broccoli. Prep time: 15 minutes Serves 1 Sautéed Brussels Sprouts 5-6 Brussels sprouts 1 cucumber, diced 1 orange bell pepper, diced ⅛ cup extra virgin olive oil 1. Lightly steam Brussels sprouts. 2. In a pan, combine Brussels sprouts with cucumber, pepper, and olive oil. 3. Sauté briefly on medium heat until peppers are tender. 4. Add salt or spices to taste. Prep time: 20 minutes Serves 2 Marinated Tomatoes 1 tomato, thinly sliced 3-4 red onion slices ½ tsp. fresh basil ¼ tsp. fresh tarragon ¼ tsp. fresh oregano 2 tbsp. lemon juice Salt and pepper to taste 1. Place tomato and onion slices in a shallow dish, slightly overlapping each other. 2. Combine all remaining ingredients in a separate bowl and pour over veggies. 3. For best flavor, refrigerate for at least an hour. Prep time: 20 minutes Serves 2 Parsley and Parsnips 8 medium parsnips, peeled and quartered lengthwise. 2 tbsp. extra virgin olive oil ¼ cup fresh minced parsley 1. Steam parsnips over medium heat. 2. Add oil and parsley to parsnips. Prep time: 15 minutes Serves 4-6 Spicy Steamed Cabbage ½ head of cabbage, chopped Juice of ½ lemon ½ tsp. dry mustard Salt and pepper to taste 1. Steam cabbage for 5-10 minutes until slightly tender. 2. Toss with mustard and lemon juice. Prep time: 15 minutes Serves 2 Sautéed Asparagus ½ lb. asparagus, cut diagonally 1 tbsp. coconut oil Grated fresh ginger, to taste 1 clove garlic, minced ½ tsp. sea salt, optional 1. Steam asparagus until bright green and tender. 2. Heat oil in a large skillet. Add seasonings and asparagus. 3. Sauté for 2-5 minutes on medium heat.
12-Week%20Candida%20Program%20Manual%202017.docx