EXTREME GREEN LEMONADE
(makes 1-2 servings)
INGREDIENTS
1 head romaine lettuce
1 head celery
1 cucumber
5 to 6 stalks kale (any type)
1-2 whole organic lemons (you don’t have to peel it)
1 to 2 tablespoons fresh ginger (optional)
METHOD
Process the vegetables through the juicer by admitting one vegetable at a time through the mouth of the juicer.
Suffering from nagging systems despite attempts to detox? Seeking better alignment spiritually and physically? Body doesn’t function as well as it used to?
My EXTREMELY GREEN DETOX online course enables people of all ages and backgrounds to restore their being and maximize cleansing possibilities
▪️Make your green-centric diet DELICIOUS and SATISFYING
▪️MOBILIZE STUBBORN FAT
▪️REMOVE TOXINS from your body
▪️Make your skin GLOW
EXCEED your physical goals today and into the future! Once you discover the gratifying benefits of EXTREMELY GREEN DETOX, you’ll only wish you started sooner!
Raw soups make a beautiful meal or snack all on their own. This recipe is Extremely Green Detox-friendly, combines neutrally, and can work as a bridge from day to night!
INGREDIENTS
4 stalks celery, chopped
2 cups fresh celery juice
Juice of ½ large lemon
1 avocado, pitted, peeled, diced
1 tsp fresh thyme leaves
Salt and pepper to taste
METHOD
Blend all ingredients together in a blender until smooth.
Add salt and pepper as desired.
Natalia Rose Institute
makes 2 to 4 servings
INGREDIENTS
1 head romaine, chopped
2 cups arugula, chopped
2 yellow bell peppers, finely chopped
4 Roma tomatoes, chopped
4 sun-dried tomatoes, soaked and chopped
1 zucchini, julienned
1 cup fresh basil, chopped
2 tablespoons cold-pressed olive oil
1 tablespoon cloves garlic, minced
Himalayan salt and freshly ground black pepper to taste
METHOD
Mix all vegetables in a large bowl. Dress with the basil, olive oil, sea salt, pepper, and garlic.
FROM: The Packaged Extremely Green Detox
makes 3 cups
INGREDIENTS
¼ cup cold-pressed olive oil
2 cloves garlic, chopped
4 medium stalks celery, cut into thirds
½ cup water
¼ cup freshly squeezed lemon juice
2 tablespoons sweet white miso
Freshly ground pepper & Himalayan salt to taste
METHOD
Blend all of the ingredients in blender and serve over dark greens like arugula. This is a neutral dressing and may also be used as mayonnaise (use less water for a thicker consistency). Keeps for about 10 days.
FROM: The Packaged Extremely Green Detox
