Big Fat Green Detox Recipes


4 tomatoes
1 cucumber (peeled)
2 cloves garlic
1 green pepper (remove top and seeds)
handful of parsley
handful of cilantro
small handful of dill
juice of 1 lemon or lime
1 cup olive oil
4 tablespoons of apple cider vinegar
salt to taste
-Cut the veggies into big chunks, add to the blender, add liquid and oil, and blend!
-Pass through a fine mesh strainer, then add salt until it tastes seasoned. You can also add more citrus juice for more pop.

Green Juice #1

4 pieces curly kale
1 cucumber
½ green apple
handful of parsley
2 celery stalks
juice of 1 lemon
small knob of ginger
-Add to your favorite juicer, then strain!

Red Cabbage Broth

1 head red cabbage (cut into quarters)
1 pc of ginger
3 cloves ginger
1 bunch scallion
1 cup dried shitake mushrooms
1 carrot
(any other vegetable scraps)
1 T Chinese 5 spice powder

-Get your soup pot hot, add oil, sear the cabbage until its browned on all sides
-Add scallions, ginger, garlic and toast until fragrant, then add spices
-Fill with filtered water, then add mushrooms
-Cook for 4 hours, and add water if it reduces too much.
-Strain and season with salt.

Chase ElderComment
Celebration Bowl
This bowl is full of LIFE.  All from my local farmers market!!

This bowl is full of LIFE.  All from my local farmers market!!

Serves 2 

4 bunches Baby red leaf lettuce, washed and cut into bite sized pieces
2 Persian cucumbers, halved and sliced thin
2 Avocado, sliced
 2 pc. Baby daikon radish, sliced thin and julienned
1 bunch Green onion tops, julienned, plus scraps for the "cheese"
A handful of sprout mix, washed (sunflower, radish, and pea)
1/2 cup cilantro
Juice of 1 Lemon
1 Cup Raw Cashews
2 Tbsp Raw Hemp Seed
 Apple cider vinegar
Extra Virgin Olive Oil
 1/2 C Garlic Infused Olive Oil

Cashew Pesto Cheese:
Put cashews in a food processor, and pulse.
Add chopped cilantro and scallion scraps and the juice of 1 lemon.
Continue to blend and drizzle in the garlic olive oil.
Add salt to taste.  
Note: should be the consistency of a crunchy peanut butter.

Use a nice big salad bowl and start by adding the greens mixed with the scallion, cucumbers and daikon.  Next, slice your avocado while it's still in the skin, then scoop it out with a spoon and sprinkle it with hemp seeds.
Place 3 spoonfuls of the cashew cheese to each bowl, then drizzle the dish with a mixture of apple cider vinegar, olive oil, and salt.  The salad should be light and crunchy, so do not over dress it!





Chase ElderComment
CALI Style Artichoke Dip

My boyfriend Joel loves artichokes. We usually just steam them and eat them with lemon and salt. I wanted to recreate this classic dip in a way that tasted new and exciting.  I succeeded!
4 fresh artichokes
1 clove garlic, micro-planed
Zest of 1 lemon, micro-planed
Juice of 1 lemon
1/2 C coconut yogurt
1 bag baby spinach
Olive Oil to drizzle
pinch of chili flakes
salt to taste

A food processor
A steam basket
A microplane
Steam whole artichokes in a steam basket for 20-30 mins depending on size.  Once cooled, eat the leaves and save the hearts. The hearts are located at the base of the choke.  They have little fury hairs on them you will want to remove due to bitterness.
Sauté baby spinach with a little water until just wilted.  Then squeeze out the excess water and set aside
Put your artichoke hearts in the food processor, pulse until slightly pureed. Then add spinach and combine.
Add you lemon zest, juice, chilies, garlic, parmesan, and yogurt.  
Blend until smooth, and slowly drizzle in olive oil.
Taste for salt and adjust if needed.  It should be the consistency of a dip so that it stick to your tortilla chips or pita. If you do not have a microplane, you can mince the garlic and use a cheese grater for the lemon zest.

Chase ElderComment
Cooling Cucumber and Apple Salad with Lemon Yogurt Dressing

Serves 2
For the Salad:
1-2 Seedless Cucumber
1 Granny Smith Apples
1 pack Mixed Greens (any mix will do)
1 Can organic chick peas rinsed well
1 shallot
Lemon Yogurt Dressing:
Juice of 1 lemon plus zest
1/4 C red wine vinegar (or whatever you have)
1 t dijon mustard
1 roughly chopped shallot
2 T chopped mint
2 T chopped basil
2 T chopped dill
1 C Greek Yogurt
Olive oil to drizzle
Combine all ingredients in a blender, liquify, and slowly drizzle in oil.  Taste for salt and acid.
To Prepare:
Slice cucumber in half.  Remove seeds with a spoon if not seedless, and slice thin.
Remove core from apple.  Cut into quarters, then slice thin.  The same size as the cucumber.
Thinly Slice the shallot
Pick dill sprigs
To Plate:
Dress some of the greens very lightly in the dressing.  Plate the greens first.  Then take your apples, cucumbers, and chickpeas and dress in the sauce.  Plate on top of the greens.  Arrange the dill sprigs as you like and sprinkle on the sumac.  (you could use nuts or seeds is you’d like)
Cucumbers are helpful for inflammation, and are a great source for antioxidants.  Greek Yogurt is a good source of protein, contains probiotics, and B-12 for brain function!

Chase ElderComment
Banana Ice Cream with Ginger and Black Sesame

This is a creamy and delicious frozen treat that can be made in minutes.
Serves 4

4 Ripe Bananas (contains more sugar, but the flavor is more intense)
1 knob fresh ginger, peeled and grated
2T toasted black sesame seeds
Drizzle of raw or organic honey
1 Cup milk (organic whole, coconut, almond, cashew, or sunflower)

Cut the bananas into small pieces and freeze overnight or until solid.
Add bananas, sesame, and grated ginger to a food processor or high powered blender.
Pulse and then slowly add your liquid.  You might have to break up the frozen pieces a few times with a fork.
Puree until smooth (I like when there are small chunks of banana throughout the ice cream.
Drizzle with honey or not!
Garnish with slices of banana and toasted sesame seeds.
Eat immediately.  You can store up to 1 day in an air tight container.



Chase ElderComment
Stone Fruit Summer Crumble

Stone Fruit Summer Crumble
This recipe is easy, you just need some special tools and ingredients, including a cast iron skillet, but a pyrex dish will work as well.

Serves 8

For the topping

1 Cup Almond Flour
3 T Dark Brown Sugar
1/2 t salt
1/2 Cup Coconut Butter (not oil, you want the solid form) chill it so you can flake it with a spoon

Whisk flour, brown sugar, and salt into a medium bowl and flake in the coconut butter.  Rub in with your fingers until clumps form and no dry spots remain.


1 Cup of Walnuts, crushed
1/2 Cup of Sunflower seeds crushed lightly
1 lb of Peaches cut into 1/2” wedges
1/2 lb fresh apricots pitted and cut into 1/2” wedges
1/2 lb fresh cherries pitted cut in half
1/4 Cup of honey or mollasses
3 T fresh lemon juice
1/4 t cardamom
1/4 t cinnamon

Preheat oven to 350.  Toast walnuts and sunflower seeds then crush by putting in a bag and gently smashing with something heavy. 

Grease your cast iron pan with coconut butter.  Toss walnuts, seeds, all fruit, honey, spices, lemon juice, and salt together in a bowl, then transfer to the cast iron, and sprinkle crumble topping over mixture.  Bake until top is golden brown and fruit mix is bubbling 25-35 mins.

Serve with a dollop of greek yogurt and some fresh chopped mint!

Chase Elder Comment
Baby Dragon Bowl with Carrot Ginger Sauce

Baby Dragon Bowl with Carrot Ginger Sauce

Serves 2-4

1 C Dried Black Beans
1/2 Kobocha squash (can sub butternut, acorn, or sweet potatoes)
1 C Brown Rice
1/8 C dried seaweed
1 small bunch Kale

  1. Soak legumes overnight (add a handful of dried seaweed or Kombu).
  2. Steam Brown rice (or any whole grain you love).
  3. Hydrate a dried seaweed for 15 min in clean water (Hijiki or Wakame).
  4. Drain beans and then cover with clean salted water.  Bring to boil then reduce to simmer until soft. (can be made ahead and keep in fridge for 2 days)
  5. Take your kobocha squash and wash well.  Cut in half and remove seeds. Keep the skin on and cut into slices, then down to bite sized pieces. Toss in coconut oil and salt and bake in oven for 30 mins at 375 degrees. (can be made ahead and served chilled)
  6. Shred some carrots (2 big/4 small) with a food processor or cheese grater. (set aside)
  7. By this time your grains, beans, and squash should be done.
  8. Wash Kale and chop to bite sized pieces, then sauté in coconut oil.  Steam it with a splash of water to get it tender.

For the Sauce ( can be made ahead and keep in fridge for a week)

1/4 C Apple Cider Vinegar
1 C shredded carrots
juice of a lemon
1/4 C chopped dill or parsley
2 T sesame oil
1 T fresh ginger (mince or use microplane)
Salt to taste
1/4-1/2 olive oil

Add all ingredients to a blender starting with liquids.

Finish by drizzling olive oil slowly to emulsify. 

To plate:
Use the grain as the base.  Then add a big scoop of beans to one side, squash and kale on the other, then a little space for your seaweed.  Drizzle the top with the carrot sauce and finish with some toasted sesame seeds.  You can also add some tofu or a fried egg on top for extra protein and texture.

Chase Elder Comment
Smoked Eggplant Spread

Smoked Eggplant Spread
Eggplants are amazing. The addition of walnuts and sesame paste to this recipe make it super rich in healthy fats.  Eggplants are high in fiber, antioxidants, vitamins, and minerals.  They can be prepared in many ways: Grilled, roasted, sauteedéed, seared, and fried.  I find it helpful to salt my eggplant before I cook it to extract some of the bitterness. 
2 Large Italian Eggplants
1/4 C toasted walnuts
1 T tahini
Juice of 1 whole lemon
1/4t cinnamon
1/4t cardamom
1 small onion diced and sauteedéed in olive or coconut oil
Olive Oil
Sea salt


  1. If you have a gas burner you can ‘smoke’ the eggplant over the flame, otherwise you can put them on the grill. In either case you place the eggplants directly on the heat source and turn them as they become blacked on all sides.  Then place in a colander to drain for 10-15 Mins., followed by peeling off the outer skins.
  2. Toast walnuts.
  3. Dice your onion and sauté until translucent.  You can add some garlic too if you prefer.
  4. You will need a food processor or blender to complete the following steps.  The blender will make a smooth puree and the food processor a less fine and smooth puree.  
  5. Place peeled eggplant into your pureeing device.  Add onions, walnuts, tahini, lemon juice and spices.           
  6. Puree to desired consistency and taste for salt.  Add a drizzle of olive oil and salt to taste
  7. Serve on pita, crackers, sandwiches, salads, with crudités, or as a puree on the bottom of a plate for a base for an entree.  Yum!
Chase Elder Comment
Waldorf Quinoa Pilaf

Waldorf Quinoa Pilaf

Serves 4-6

1 Cup Quinoa
1 Bunch Kale
1 Bunch Parsley
1/2 Bunch Mint
1/2 Cup toasted and crushed walnuts
2 Apples
4 Celery Stalks
Feta Cheese (optional)

For the dressing:

1/4 Cup Braggs Apple Cider Vinegar
1 Cup Olive Oil
juice of 1 lemon
1 T Dijon Mustard
2 cloves garlic
1 t honey
salt to taste

  1. Cook the Quinoa in lightly salted water
  2. While the Quinoa is cooking (takes about 15 mins) prep your vegetables.
  3. Roll the Kale up like a bundle and run your knife through it like you are shaving. You want thin ribbons of kale so they are easy to eat and digest!
  4. Dice the apple (use the skin! FIBER!) and celery.
  5. Chop up the parsley and mint.


  1. Use a blender or hand mixer if you have, otherwise you can mix in a bowl with a whisk, just make sure to mince the garlic first.
  2. Combine vinegar, honey, mustard, lemon juice, garlic, salt then slowly pour in oil and emulsify. It should "hug" a spoon, so if the consistency is watery, add a bit more oil.
  3. When the Quinoa is done, put it into a bowl and add the kale. This will slightly cook it and make it more tender. If you are going to eat it right away, add the celery and apple, otherwise, wait until it's cooled.
  4. Then mix everything in, including the dressing (you don't have to use it all, just to your liking) And don't forget to season with salt!. Save some walnuts, a little parsley, and the feta cheese, to garnish with.


Chase Elder Comment