What can I eat for breakfast during my pre-cleanse?

Non-gluten grains (brown rice puffed cereal)

Fruit (especially those with lots of water & natural sugars, such as melons)

Quinoa (flakes / with fruit)

Brown rice cake w/ almond butter & blueberries

Salmon & avocado

Noha's Buckwheat Pancakes

Papaya parfait - sliced papaya, lime juice, sprouted buckwheat

Greens, fruit & almond milk shakes

Apple & almond / cashew butter

Brown rice tortilla w/ almond butter & apple

Buckwheat / quinoa made like oatmeal

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Liquid Cinnamon Rolls

Well, sort of! Imagine this treat without any guilt and in a glass!! This is delicious, nutrient rich and protein packed with just the right amount of spice! If you’re not using the Cleanse Shake powders, use flax meal for additional fiber and you can either use a protein powder (gluten, sugar, dairy and soy free) or just use the nut milk for your protein source. Both are fine.

Ingredients:

 1 cup almond or other nut milk (unsweetened)

1 cup coconut water

1 Clean Shake packet  Or 1 serving of a plant based protein powder

1 teaspoon cinnamon

1 pinch sea salt

2 teaspoons vanilla extract or powder

3 pitted dates

1 tablespoon pecans

Stevia to taste

Directions:

Blend all ingredients until smooth and creamy.

Poppy Seed Biscuits (recipe by Jenny Nelson)

(12  minutes makes 6-10)

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The millet flour gives these biscuits a delightful cakey texture that fits perfectly into savory or sweet recipes. Feel free to add ingredients, like nutritional yeast or chopped herbs (I’ve used poppy seeds in this recipe), adjusting water as needed and excluding the sweetener if you’re making them very savory.

1 cup millet flour
1 cup brown rice flour, plus a bit extra for dusting
1 tablespoon baking powder
1 teaspoon coarse sea salt
1/3 cup coconut oil
2 T coconut nectar
3/4-1 cup hot water
2 tablespoons poppy seeds

Preheat oven to 350.
In a mixing bowl combine the two flours, baking powder, and sea salt. In a small saucepan, soften the coconut oil over medium low heat (or put in an oven safe bowl in the preheating oven) until liquid. Pour the melted oil, sweetener, hot water and poppy seeds into dry ingredients and mix until fully combined and you have a fairly formed dough that holds together. You don’t want it slightly more on the wet side because if it’s too dry they’ll fall apart while baking. (If it's too dry add more hot water until it’s a bit sticky) Dust counter with a generous sprinkling of brown rice flour. With whatever you have on hand, roll out the dough (I use a wine bottle with great results!) until the dough is 1” thick. Grease a baking sheet with coconut oil. Using a cookie cutter (or the rim of a jar or glass), cut biscuits and stagger them on the baking sheet, an inch or two apart. Bake on center rack for 8-10 minutes, then turn the baking sheet and let them turn golden and crisp for another 6-8 minutes. Let them cool for a few minutes and serve warm. Or you can let them cool completely and store in an airtight container for up to two weeks. They freeze wonderfully, so I often make a double or triple batch at a time.

Chocolate Walnut Scones (recipe by Jenny Nelson)

(20 minutes makes 8-12)

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These scones are absolutely perfect.  Vegan, gluten free and melt in your mouth, grin from ear to ear, moan with delight and do a little dance DELICIOUS.  The variations are endless (you can switch out the walnuts and chocolate for any other fruit or nut), they can be whipped up ridiculously fast, there are  endless flavor possibilities, and they work for just about every single occasion/meal/person I can think of. So whether it's brunch, snack, trail food, accompanying an apology or a love note, travel sustenance, a farm dinner or neighborhood potluck... these are your absolutely perfect scones.

1/2 cup coconut oil + 1 teaspoon for greasing the baking sheet
1/4 cup water
1/2 dates, pitted
1 teaspoon vanilla
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1 cup gluten free all purpose flour (Bob’s Red Mills) +1 tablespoon gluten free flour (for dusting)
Pinch sea salt
2 oz organic dark chocolate (preferably sugar/dairy free, like Gnosis or Green & Black ), coarsely chopped
1/2 cup raw, organic walnuts, coarsely chopped

Preheat oven to 350.
Mix all dry ingredients in a large bowl.  In a separate bowl, mash the dates until you have a thick paste and set aside.
Warm the coconut oil until it's liquid and add to date paste with vanilla and water.  Add the wet to dry. Then add the chocolate and walnut pieces and mix until just combined. Dough should hold together, adjust water and flour if it's too dry or too sticky.  Form the dough into a round and place on a lightly floured (leftover dash of gluten free flour from above) surface and cut in half.  Roll each half into another round.  Cut one of the rounds in half and then cut each half into thirds and repeat with the second round so you have 12 wedges.  Lightly grease a baking or cookie sheet with the coconut oil and place the wedges in the oven for 16 minutes (rotating the pan after 8 minutes).

Note: You can also make rustic drop scones, by simply spooning the dough onto the sheet like giant cookies, if you prefer that to the wedge shape.

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