Winter Recipe Guide.pdf

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WINTER DETOX RECIPE GUIDE 1 © 2017 Axios Therapeutics | Clean Eating Program Program Recipe Guide These statements have not been evaluated by the Food and Drug Administration. This is not intended to diagnose, treat, cure, or prevent any disease.

CONTENTS TONICS ........................................................................................................................... 5 Lemon Water Elixir...................................................................................................... 5 Cranberry Flush .......................................................................................................... 5 JUICE .............................................................................................................................. 6 Clean Juice ................................................................................................................ 6 Health Juice................................................................................................................ 6 Beet Craze Juice ....................................................................................................... 6 Energy Juice ............................................................................................................... 7 Fresh Turmeric Juice .................................................................................................. 7 Flush Juice ................................................................................................................... 7 Boost Juice .................................................................................................................. 7 Digest Juice ................................................................................................................ 8 SMOOTHIES .................................................................................................................... 8 Fig it Smoothie ............................................................................................................ 8 Live Smoothie ............................................................................................................. 9 Choco Heaven Smoothie ........................................................................................ 9 Easy Green Smoothie ................................................................................................ 9 Energy Cup Smoothie ............................................................................................... 9 Immune Smoothie ................................................................................................... 10 DAIRY FREE MILKS ........................................................................................................ 11 Almond Milk .............................................................................................................. 11 Sunflower Seed Milk................................................................................................. 12 Hemp Seed Milk ....................................................................................................... 12 WARM BREAKFAST ....................................................................................................... 13 Warm Seed Mush..................................................................................................... 13 RAW SOUPS .................................................................................................................. 14 Beet and Apple Soup ............................................................................................. 14 Spicy Carrot and Avocado ................................................................................... 14 WARM SOUPS ............................................................................................................... 15 2 © 2017 Axios Therapeutics | Clean Eating Program Program Recipe Guide These statements have not been evaluated by the Food and Drug Administration. This is not intended to diagnose, treat, cure, or prevent any disease.

Cauliflower, Sweet Potato and Kale Soup .......................................................... 15 Pumpkin Cream Soup ............................................................................................. 15 Creamy Sweet Potato Soup .................................................................................. 16 Green Coconut Soup ............................................................................................. 16 Bone Broth Soup ...................................................................................................... 17 RAW ENTREES................................................................................................................ 18 Vegetable Medley Collard Wrap ......................................................................... 18 Sweet and Crunchy Simple Salad ........................................................................ 18 Simple Salad ............................................................................................................. 19 Fennel, Beet & Grapefruit Salad ........................................................................... 19 Chopped Red Beet Salad...................................................................................... 20 DRESSINGS ................................................................................................................... 21 Lemon Curry Dressing ............................................................................................. 21 Tahini Dressing .......................................................................................................... 21 ENTREES ........................................................................................................................ 22 Broccoli Rabe Stir Fry ............................................................................................... 22 Roasted Winter Vegetables ................................................................................... 22 Sautéed Kale with Leeks......................................................................................... 23 Roasted Brussel Sprouts ........................................................................................... 23 Cauliflower Rice with Thyme .................................................................................. 24 DIPS & SNACKS ............................................................................................................ 25 Clean Pesto .............................................................................................................. 25 Sweet Onion Dip ...................................................................................................... 26 No Cook Trail Mix ..................................................................................................... 26 PROTEIN BALLS ............................................................................................................. 27 Goji Sesame Balls ..................................................................................................... 27 Sunbutter Cups ........................................................................................................ 27 Spiced Apricot Balls................................................................................................. 28 DESSERTS ....................................................................................................................... 28 Baked Pears with Coconut Milk............................................................................. 28 Chocolate Avocado Pudding .............................................................................. 29 3 © 2017 Axios Therapeutics | Clean Eating Program Program Recipe Guide These statements have not been evaluated by the Food and Drug Administration. This is not intended to diagnose, treat, cure, or prevent any disease.

Spiced Baked Bananas .......................................................................................... 29 TRANSITION MEALS ...................................................................................................... 30 Day 8 - Winter Pinto Beans ..................................................................................... 30 Day 9 - Hearty White Bean Soup ........................................................................... 31 Day 10 - Roasted Stuffed Squash with Garlic Brown Rice ................................. 31 Day 10 - Garlic Brown Rice..................................................................................... 32 Day 11 - Coconut Oatmeal with Hemp Seeds ................................................... 32 Day 12 - Pasta with Steamed Broccoli and Lemon ........................................... 32 Day 12 - Steamed Broccoli with Lemon ............................................................... 33 Day 13 - Ezekiel Toast with Egg and Avocado ................................................... 33 Day 14 - Pumpkin Spice Yogurt Parfait Greek Yogurt ........................................ 33 CULTURED FOODS ........................................................................................................ 34 Coconut Yogurt ....................................................................................................... 34 Coconut Water Kefir ............................................................................................... 35 Grated Ginger Carrots ............................................................................................ 35

4 © 2017 Axios Therapeutics | Clean Eating Program Program Recipe Guide These statements have not been evaluated by the Food and Drug Administration. This is not intended to diagnose, treat, cure, or prevent any disease.

TONICS LEMON WATER ELIXIR 1 cup room-temperature water Juice from 1 lemon 1 tablespoon raw apple cider vinegar 1 teaspoon raw honey, maple syrup, or a few drops stevia to taste (optional) Dash sea salt NOTE: If you feel nauseous or experience tightness in the chest after drinking the morning elixir, please omit the raw apple cider vinegar. This reaction can occur when the body releases bacteria and toxins during clean eating. Continue to drink the Lemon Water Elixir, omit the apple cider vinegar (or use only ½ teaspoon of ACV) for at least three days, and then reintroduce it. If the reactions continue upon reintroduction, continue to drink only the lemon water.

CRANBERRY FLUSH 2 tablespoons cranberry juice concentrate 12 oz. water Juice from 1 lemon Dash of cinnamon 1 teaspoon of raw honey, maple syrup, or stevia to taste (optional) NOTE: If you cannot find cranberry concentrate, you can use pomegranate or cherry concentrate instead.

5 © 2017 Axios Therapeutics | Clean Eating Program Program Recipe Guide These statements have not been evaluated by the Food and Drug Administration. This is not intended to diagnose, treat, cure, or prevent any disease.

JUICE IMMUNE BOOSTER 2 carrots 1 small beet 4 celery stalks ½-inch piece of fresh ginger root Handful of parsley 1 lemon, juiced

CLEAN JUICE 8 romaine lettuce leaves 1 cucumber 5 celery stalks 1 green apple dash of ginger powder

HEALTH JUICE 1 green apple 2 zucchinis 3 kale leaves 1-inch piece of fresh ginger root Juice from 1 lemon

BEET CRAZE JUICE 1 orange 1 beet, peeled 2 carrots 1-inch piece of ginger powder Juice from 1 lemon

6 © 2017 Axios Therapeutics | Clean Eating Program Program Recipe Guide These statements have not been evaluated by the Food and Drug Administration. This is not intended to diagnose, treat, cure, or prevent any disease.

ENERGY JUICE 6 leaves kale 4 romaine lettuce leaves 1 beet 3 carrots 1-inch piece of fresh ginger root Juice from 1 lemon

FRESH TURMERIC JUICE 2 apples 4 celery stalks Juice from 1 lemon ½ inch piece of fresh ginger root ½ inch piece of fresh turmeric root

FLUSH JUICE 5 stalks celery ½ head of cabbage 1 green apple Handful of parsley 1-inch piece of fresh ginger juice from 1 lemon

BOOST JUICE 1 handful of spinach 3 carrots 2 celery sticks 1-inch piece of fresh ginger Dash of cinnamon powder Dash of nutmeg powder Juice from 1 lemon

7 © 2017 Axios Therapeutics | Clean Eating Program Program Recipe Guide These statements have not been evaluated by the Food and Drug Administration. This is not intended to diagnose, treat, cure, or prevent any disease.

DIGEST JUICE 2 cucumbers 4 stalks celery 1 cup spinach 1 cup mixed greens Dash of turmeric powder Dash of ginger powder ⅛ cup Aloe vera juice

SMOOTHIES Each smoothie serves 1 person. Blend using a high-speed blender. NOTE: You can add protein to any smoothie. Try hemp protein by Nutiva, Rockin’ Wellness, Sunwarrior, Pea Protein or Vega. You can also use 3 tablespoons of hemp seeds.

FIG IT SMOOTHIE 1 ½ cups dairy-free milk or water 1 cup kale ½ avocado 2 figs Dash of cinnamon powder Dash of nutmeg powder

8 © 2017 Axios Therapeutics | Clean Eating Program Program Recipe Guide These statements have not been evaluated by the Food and Drug Administration. This is not intended to diagnose, treat, cure, or prevent any disease.

LIVE SMOOTHIE 1 ½ cups dairy-free milk or water ½ avocado 2 cups spinach 1 cup blueberries 1 tablespoon raw cacao Dash of cinnamon powder

CHOCO HEAVEN SMOOTHIE 1 ½ cups dairy-free milk or water 2 cups kale ½ banana 1 teaspoon of coconut oil 2 tablespoons raw cacao 1-inch piece of fresh ginger root

EASY GREEN SMOOTHIE 1 ½ cups dairy-free milk or water 2 cups spinach 1 cup frozen strawberries 3 mint leaves ½ avocado Dash of cinnamon powder

ENERGY CUP SMOOTHIE 1 ½ dairy-free milk or water 1 beet 1 cup mixed greens 1 cup frozen berries ½ avocado Juice from 1 lemon Dash of turmeric powder

9 © 2017 Axios Therapeutics | Clean Eating Program Program Recipe Guide These statements have not been evaluated by the Food and Drug Administration. This is not intended to diagnose, treat, cure, or prevent any disease.

IMMUNE SMOOTHIE 1 ½ cups dairy dairy-free milk or water 1 cup kale 1 cup spinach ½ cup blueberries 1 tablespoon flax seeds 1 tablespoon bee pollen Dash of ginger powder

10 © 2017 Axios Therapeutics | Clean Eating Program Program Recipe Guide These statements have not been evaluated by the Food and Drug Administration. This is not intended to diagnose, treat, cure, or prevent any disease.

DAIRY FREE MILKS *NOTE: Don’t have a nut milk bag? Try a clean, white T-shirt or the leg of a pair of nude pantyhose instead.

ALMOND MILK Makes 4 Cups

1 cup raw almonds, soaked for 8 hours 4 cups water liquid sweetener to taste (optional) BLEND THE ALMONDS. Remove the almonds from the soaking water and place them in a blender. Throw away the soaking water. Add 4 cups of fresh water. Blend for 1 to 2 minutes until the almonds are ground down. SEPARATE THE ALMONDS FROM THE MILK. Slowly pour your almond milk into a nut milk bag* over a large bowl. As the bag fills up, squeeze the bag so that the milk flows through the bag and into the bowl. The almond pulp should be left inside the bag. REFRIGERATE YOUR MILK. Sweeten your milk if desired. Place your milk into a container and place it in the coldest part of the refrigerator. The milk should last 2 to 3 days before spoiling.

11 © 2017 Axios Therapeutics | Clean Eating Program Program Recipe Guide These statements have not been evaluated by the Food and Drug Administration. This is not intended to diagnose, treat, cure, or prevent any disease.

SUNFLOWER SEED MILK Makes 4 Cups

1 cup raw sunflower seeds, soaked for 8 hours 4 cups water liquid sweetener to taste (optional) BLEND THE SUNFLOWER SEEDS. Take your soaked sunflower seeds. Throw away the soaking water and place them in a blender. Add 4 cups of fresh water. Blend for 1 to 2 minutes until the sunflower seeds are ground down. SEPARATE THE SUNFLOWER SEEDS FROM THE MILK. Pour your sunflower seed milk into a nut milk bag* over a large bowl. Squeeze the bag so that the milk flows through the bag and into the bowl. The sunflower seed pulp should be left inside the bag. REFRIGERATE YOUR MILK. Sweeten your milk if desired. Place your milk into a container and place it in the coldest part of the refrigerator. The milk should last 2 to 3 days before spoiling.

HEMP SEED MILK Makes 2 Cups

1/3 cup hemp seeds 1/8 teaspoon cinnamon 1/4 teaspoon pure vanilla 2 cups water BLEND THE HEMP SEEDS. Take your hemp seeds and place them in a blender. Add the 2 cups of water. Blend for 1 to 2 minutes. SEPARATE THE HEMP SEEDS FROM THE MILK (OPTIONAL). Pour your hemp milk into a nut milk bag* over a large bowl. Squeeze the bag so that the milk flows through the bag and into the bowl. The hemp seed pulp should be left inside the bag and discarded. REFRIGERATE YOUR MILK. Sweeten your milk, if desired. Place your milk into a container and place it in the coldest part of the refrigerator. The milk should last 2 to 3 days before spoiling.

12 © 2017 Axios Therapeutics | Clean Eating Program Program Recipe Guide These statements have not been evaluated by the Food and Drug Administration. This is not intended to diagnose, treat, cure, or prevent any disease.

WARM BREAKFAST WARM SEED MUSH Serves 2

½ cup pumpkin seeds ½ cup sunflower seeds ¼ cup chia seeds ¼ cup unsweetened coconut flakes 1 teaspoon cinnamon ½ teaspoon nutmeg ¼ teaspoon sea salt 1 ½ cups dairy-free milk Sweetener of your choice Dried cranberries 1 banana, sliced Add the pumpkin seeds, sunflower seeds, chia seeds, coconut flakes, cinnamon, nutmeg, sea salt, and dairy-free milk to a pot. Turn the heat to medium and stir until warm, but not boiling. Remove from the stove and serve in bowls. Serve with the sweetener of your choice, topped with dried cranberries, sliced banana, and other fresh fruit.

13 © 2017 Axios Therapeutics | Clean Eating Program Program Recipe Guide These statements have not been evaluated by the Food and Drug Administration. This is not intended to diagnose, treat, cure, or prevent any disease.

RAW SOUPS BEET AND APPLE SOUP Serves 2

1 large beet, peeled and roughly chopped 1 apple, cored and roughly chopped 1 teaspoon miso 1 garlic clove 1 to 2 dates 3 cups water Blend all the ingredients in a high-speed blender until warm. Taste and adjust seasoning before serving.

SPICY CARROT AND AVOCADO Serves 2

2 large carrots, roughly chopped 1-inch piece of fresh ginger 2 celery ribs 1 avocado 3 cups coconut water OR fresh water 1 teaspoon curry powder Pinch of cayenne powder (optional) Add the carrots, ginger, celery, avocado, coconut water, and curry powder to a high-speed blender. Blend on high until warm. Serve in a bowl topped with cayenne powder.

14 © 2017 Axios Therapeutics | Clean Eating Program Program Recipe Guide These statements have not been evaluated by the Food and Drug Administration. This is not intended to diagnose, treat, cure, or prevent any disease.

WARM SOUPS CAULIFLOWER, SWEET POTATO AND KALE SOUP Serves 4

1 head of cauliflower, chopped 1 large sweet potato, chopped 1 bunch kale, chopped 1 onion, chopped 1 teaspoon rosemary 1 32-oz box of vegetable broth Sea salt and black pepper to taste Add the cauliflower, sweet potato, kale, onion, rosemary, and vegetable broth to a large pot over high heat. Cover and allow the pot to come to a boil. Once the pot is boiling, turn down the heat and let it simmer for about 20 minutes until the vegetables are soft. Add sea salt and black pepper to taste.

PUMPKIN CREAM SOUP Serves 4

2 cups chopped pumpkin 2 garlic cloves, chopped 1 onion, chopped 2 cups vegetable broth 1 13.5-oz can of coconut milk 1 teaspoon cinnamon 1 teaspoon nutmeg Sea salt and black pepper to taste Pumpkin seeds to garnish Add the chopped pumpkin, garlic, onion, vegetable broth, coconut milk, cinnamon, nutmeg, sea salt, and black pepper to a large pot over high heat. Cover and let it boil. When the pot begins to boil, turn down the heat to medium and allow the pot to simmer until the pumpkin is soft (about 20 minutes). You can serve the soup as is, or you can blend the soup using an immersion blender or high-speed blender. Serve topped with pumpkin seeds. 15 © 2017 Axios Therapeutics | Clean Eating Program Program Recipe Guide These statements have not been evaluated by the Food and Drug Administration. This is not intended to diagnose, treat, cure, or prevent any disease.

CREAMY SWEET POTATO SOUP Serves 4

2 sweet potatoes, chopped 1 apple, cored and chopped 2 garlic cloves, chopped 1 onion, chopped 2 cups vegetable broth 1 13.5-oz can of coconut milk 1 teaspoon cinnamon 1 teaspoon nutmeg Sea salt and black pepper to taste Add the chopped sweet potato, apple, garlic, onion, vegetable broth, coconut milk, cinnamon, nutmeg, sea salt, and black pepper to a large pot over high heat. Cover and let it boil. When the pot begins to boil, turn down the heat to medium and allow the pot to simmer until the squash is soft (about 15 to 20 minutes). You can serve the soup as is, or you can blend the soup using an immersion blender or high-speed blender.

GREEN COCONUT SOUP Serves 4

1 head of broccoli, chopped 2 cups spinach 1 bunch cilantro 1 Thai coconut (water and meat)* 2 cups water 2 tablespoons sunflower seed butter 1 teaspoon of miso Add the broccoli, spinach, cilantro, coconut water and meat, water, and sunflower seed butter to a large pot and let it come to a boil. Once the pot is boiling, turn down the heat and let it simmer until the broccoli is tender (about 8 to 10 minutes). Next, add the miso and blend the soup using an immersion hand blender, or blend it in batches using a high-speed blender. *NOTE: If you don’t have Thai coconut, you can make your own by substituting with 1 cup water and 1/2 cup shredded unsweetened coconut.

16 © 2017 Axios Therapeutics | Clean Eating Program Program Recipe Guide These statements have not been evaluated by the Food and Drug Administration. This is not intended to diagnose, treat, cure, or prevent any disease.

BONE BROTH SOUP Makes 4 servings

3-5 pounds of soup bones* Water (enough to cover the bones) 1 tablespoon Bragg’s raw apple cider vinegar *NOTE: Ask your local butcher shop for soup bones. Soup bones are usually very cheap, if not free! In a stock pot, add the soup bones and enough water to cover. Add raw apple cider vinegar. Bring to a boil, and then reduce to a simmer for 24+ hours. After about 24 hours, strain the stock into mason jars. Set them in the fridge to cool. Skim off the fat that rises to the top, and close tightly with a lid, or put in ice cube trays for quick use. Keep in the fridge for a few days, or for four to six months in the freezer. If you would like to make a chicken soup, add a quart of your stock to a pot with your favorite vegetables. You can add tomatoes, celery, carrots, leeks, potatoes, sweet potatoes, yams, turnips, etc. Bring to a boil, and then simmer until the vegetables are soft. Once the harder vegetables are soft, you can add chopped leafy greens like spinach, Swiss chard, or kale. Add sea salt and pepper to taste. Top with fresh herbs like parsley, basil, dill, oregano, rosemary, etc.

17 © 2017 Axios Therapeutics | Clean Eating Program Program Recipe Guide These statements have not been evaluated by the Food and Drug Administration. This is not intended to diagnose, treat, cure, or prevent any disease.

RAW ENTREES VEGETABLE MEDLEY COLLARD WRAP Serves 2

4 collard leaves, thick vein removed 2 cups sprouts 1 avocado ½ bunch parsley 1 carrot, peeled (shave the entire carrot using a vegetable peeler) sea salt and black pepper to taste squeeze of lemon juice Lay out each collard leaf on a flat surface. Be sure to cut out the tough vein so that the wrap is easier to eat. Evenly spread the remaining ingredients throughout each collard leaf. Roll up into a wrap and enjoy.

SWEET AND CRUNCHY SIMPLE SALAD Serves 2

2 steamed sweet potatoes 4 cups mixed greens 1 carrot, peeled (shave the entire carrot using a vegetable peeler) ½ cup sunflower seeds 1 large cucumber, peeled and chopped Place a large pot with an inch of water on the stove over high heat. Place a metal steam basket inside. Chop the sweet potatoes into quarters and place in the steam basket. Cover and steam the sweet potatoes for about 10 minutes until soft in the middle. Remove from heat and serve on top of the salad. Add the remaining ingredients to a large salad bowl and serve with the sweet potatoes. Top with your favorite dressing.

18 © 2017 Axios Therapeutics | Clean Eating Program Program Recipe Guide These statements have not been evaluated by the Food and Drug Administration. This is not intended to diagnose, treat, cure, or prevent any disease.

SIMPLE SALAD Serves 2

3 cups mixed greens 1 cup finely chopped kale 1 large cucumber, peeled and chopped 2 celery ribs, chopped 1 avocado ¼ cup currants OR raisins ¼ cup sunflower seeds Add all the ingredients to a large bowl. Top with Lemon Curry Dressing or another favorite.

FENNEL, BEET & GRAPEFRUIT SALAD Serves 2

1 to 2 large beets, steamed (OR use BPA FREE canned beets in water, drained) 2 cups mixed greens 1 large fennel bulb, chopped (tops removed) 1 large grapefruit, peeled and sectioned If using raw beets, place a large pot with an inch of water on the stove over high heat. Place a metal steam basket inside. Chop the beets into quarters and place in the steam basket. Cover and steam the beets for about 10 to 12 minutes until they can be easily pricked with a fork. Remove from heat and serve on top of the salad. Add the mixed greens and remaining ingredients to a large salad bowl. Serve with Tahini Dressing.

19 © 2017 Axios Therapeutics | Clean Eating Program Program Recipe Guide These statements have not been evaluated by the Food and Drug Administration. This is not intended to diagnose, treat, cure, or prevent any disease.

CHOPPED RED BEET SALAD Serves 2

1 to 2 large beets, steamed (OR use BPA FREE canned beets in water) 1 bunch of kale, chopped handful of fresh basil leaves (OR 1 teaspoon dried basil) 1 avocado, chopped 1 lemon, juiced 1 tablespoon extra-virgin olive oil sea salt and black pepper to taste ¼ cup pumpkin seeds If using raw beets, place a large pot with an inch of water on the stove over high heat. Place a metal steam basket inside. Chop the beets into quarters and place in the steam basket. Cover and steam the beets for about 10 to 12 minutes until they can be easily pricked with a fork. Remove from heat and serve on top of the salad. Add the kale, basil, avocado, lemon juice, olive oil, sea salt and black pepper to a large bowl. Use clean hands to massage the kale until all the ingredients are well mixed and the kale is wilted. Top with pumpkin seeds and beets.

20 © 2017 Axios Therapeutics | Clean Eating Program Program Recipe Guide These statements have not been evaluated by the Food and Drug Administration. This is not intended to diagnose, treat, cure, or prevent any disease.

DRESSINGS LEMON CURRY DRESSING Makes about 1 cup

2 large lemons, juiced 1 large garlic clove, chopped 1 teaspoon curry powder ¼ cup extra virgin olive oil sea salt and black pepper to taste Add all the ingredients to a small bowl. Mix well with a fork before serving.

TAHINI DRESSING Makes about 1 cup

1/3 cup tahini ¼ cup water 1 large lemon, juiced 1 large garlic clove, chopped sea salt and black pepper to taste Stir all the ingredients together in a small bowl until well mixed.

21 © 2017 Axios Therapeutics | Clean Eating Program Program Recipe Guide These statements have not been evaluated by the Food and Drug Administration. This is not intended to diagnose, treat, cure, or prevent any disease.

ENTREES BROCCOLI RABE STIR FRY Serves 2

1 tablespoon coconut oil 1 small onion, chopped 1 large garlic clove, chopped 1-inch piece of ginger, grated or finely chopped 1 bunch broccoli rabe, chopped 1 cup grated carrots sea salt and black pepper to taste Place a large sauté pan on the stove over medium heat. Add coconut oil and chopped onion. Sauté until the onions are translucent. Add garlic and ginger. Sauté for another minute. Next, add the broccoli rabe and carrots with sea salt and black pepper. Sauté for about 4 to 5 minutes until the broccoli rabe turns a bright green. Serve hot.

ROASTED WINTER VEGETABLES Serves 2

½ pound carrot, chopped 2 sweet potatoes, chopped 1 small butternut squash (about 1 to 2 pounds), chopped 1 large onion 2 tablespoons coconut oil, melted 1 teaspoon cinnamon 1 teaspoon garlic powder sea salt and black pepper to taste Preheat your oven to 425 degrees F. Add your chopped vegetables to a roasting pan. Pour coconut oil over the vegetables and coat well. Lay the vegetables in one layer and roast for 25 to 30 minutes. The vegetables should be light brown and soft when done. Remove 22 © 2017 Axios Therapeutics | Clean Eating Program Program Recipe Guide These statements have not been evaluated by the Food and Drug Administration. This is not intended to diagnose, treat, cure, or prevent any disease.

from the oven and immediately season with cinnamon, garlic powder, sea salt, and black pepper.

SAUTÉED KALE WITH LEEKS Serves 2

1 large leek, chopped 1 tablespoon coconut oil 1-inch piece of ginger, grated or finely chopped 1 garlic clove, chopped 1 bunch kale, chopped sea salt and black pepper to taste To prepare the leek, first chop off the thick tops and the bottom root. You should be left with 2 to 4 inches of leek. Split the leek in half and rinse under cold water to remove any excess sand and dirt. Slice the leek to get ready to sauté. Add the coconut oil to a sauté pan over medium heat. Once it is melted add the leek, ginger, and garlic. Sauté for about 3 minutes until the leeks are soft. Next, add the chopped kale. Sauté for an additional 3 to 5 minutes until the kale is wilted.

ROASTED BRUSSEL SPROUTS Serves 2

1 pound brussel sprouts 1 large onion, chopped 2 tablespoons coconut oil, melted 1 teaspoon garlic powder sea salt and black pepper to taste Preheat your oven to 400 degrees F. Take your brussel sprouts and remove any tough outer leaves. Add to a roasting pan with onion. Coat with melted coconut oil and massage until well coated. Roast for about 30 to 35 minutes until the brussel sprouts are brown and soft. Season with garlic powder, sea salt, and black pepper.

23 © 2017 Axios Therapeutics | Clean Eating Program Program Recipe Guide These statements have not been evaluated by the Food and Drug Administration. This is not intended to diagnose, treat, cure, or prevent any disease.

CAULIFLOWER RICE WITH THYME Serves 2

1 large head of cauliflower, grated 1 tablespoon coconut oil 1 teaspoon thyme sea salt and black pepper to taste If you are preparing your cauliflower rice from scratch, simply chop the head into smaller florets. Use a box grater to grate the cauliflower into smaller granules of “rice.” Alternatively, you can chop the florets in a food processor or blender in batches until you get the consistency of rice. Many stores also sell raw cauliflower “rice” in a package in the produce aisle if you are looking for a shortcut. Add the coconut oil to a large sauté pan over high heat. Once the oil is melted, add the cauliflower and sauté for about 5 to 8 minutes. Add the thyme, sea salt, and black pepper. Serve with your choice of salad or other sautéed vegetables.

24 © 2017 Axios Therapeutics | Clean Eating Program Program Recipe Guide These statements have not been evaluated by the Food and Drug Administration. This is not intended to diagnose, treat, cure, or prevent any disease.

DIPS & SNACKS CLEAN PESTO Serves 2

1 cup cilantro ½ cup parsley ½ cup mint ½ cup pumpkin seeds 1-2 cloves fresh garlic 1 lemon, juice 1/4 cup olive oil Sea salt to taste Combine the cilantro, parsley, mint, pumpkin seeds, and garlic in a food processor or high-speed blender. Blend until finely chopped. Add the lemon juice and slowly add extra virgin olive oil in a steady drizzle. Blend until the mixture becomes a smooth, light paste. Add enough olive oil to keep it moist and spreadable. Season with sea salt. Cover tightly and chill in the refrigerator for at least 1 hour before serving. Store in an air-tight container.

25 © 2017 Axios Therapeutics | Clean Eating Program Program Recipe Guide These statements have not been evaluated by the Food and Drug Administration. This is not intended to diagnose, treat, cure, or prevent any disease.

SWEET ONION DIP Serves 2

2 large onions, chopped ¼ cup vegetable broth 1 cup raw sunflower seeds, soaked and drained 1 teaspoon onion powder 1 teaspoon garlic powder 1 tablespoon apple cider vinegar 1 lemon, juiced 1 teaspoon dried dill ¾ cup of dairy-free milk sea salt to taste Place a sauté pan over high heat and add the chopped onion and broth. Once the broth is boiling, set the heat to medium and allow the onions to cook for about 15 minutes. Stir every few minutes to ensure that the onions don’t stick to the bottom of the pan. Next, add the sunflower seeds to a blender or food processor. Add the onion powder, garlic powder, vinegar, lemon juice, dill, and dairy-free milk. Blend until smooth. When the onions are done, remove from the hot pan and let it cool to the side for at least 15 minutes. Next, add the creamy mixture to the onions and mix well. Season with sea salt to taste. Refrigerate before serving with raw vegetables or flax crackers.

NO COOK TRAIL MIX Makes about 5 cups

1 cup goji berries 1 cup pumpkin seeds 1 cup sunflower seeds ½ cup raw cacao nibs 1 cup currants OR raisin ½ cup unsweetened coconut flakes Mix all the ingredients in a container and store in the refrigerator in an air-tight container.

26 © 2017 Axios Therapeutics | Clean Eating Program Program Recipe Guide These statements have not been evaluated by the Food and Drug Administration. This is not intended to diagnose, treat, cure, or prevent any disease.

PROTEIN BALLS GOJI SESAME BALLS Makes about 10 balls

1/3 cup goji berries 1/3 cup tahini 1 scoop vanilla protein powder 10 to 12 pitted dates ½ teaspoon sea salt 1 teaspoon cinnamon 1 tablespoon sesame seeds Add the goji berries, tahini, vanilla protein powder, dates, sea salt, and cinnamon to a blender or food processor. Blend until well mixed. Remove from the mixing bowl and form into small balls. Roll into the sesame seeds and store in the refrigerator in an air-tight container.

SUNBUTTER CUPS Makes about 10 balls

10 pitted dates ¼ cup sunflower seed butter 1 to 2 tablespoons raw cacao nibs ½ cup rolled oats 1 tablespoon hemp seeds dash of sea salt Add all the ingredients to a blender or food processor until well mixed. Form into balls and store in the refrigerator in an air-tight container.

27 © 2017 Axios Therapeutics | Clean Eating Program Program Recipe Guide These statements have not been evaluated by the Food and Drug Administration. This is not intended to diagnose, treat, cure, or prevent any disease.

SPICED APRICOT BALLS Makes about 10 balls

8 pitted dates 1 cup dried apricots ½ cup sunflower seeds ½ cup unsweetened coconut flakes 1 teaspoon cinnamon ½ teaspoon nutmeg Add all the ingredients to a blender or food processor. Blend until all the ingredients are mixed well. Form into balls and store in the refrigerator in an airtight container.

DESSERTS BAKED PEARS WITH COCONUT MILK Serves 2

2 large pears 1 tablespoon coconut oil 1 teaspoon cinnamon ½ cup coconut milk ¼ cup pumpkin seeds Preheat your oven to 350 degrees F. Slice the pears in half and remove the core. Place the pears face up on a baking tray. Drizzle with coconut oil and cinnamon. Bake for about 20 to 25 minutes until soft. Remove from the oven and serve with warm coconut milk and pumpkin seeds.

28 © 2017 Axios Therapeutics | Clean Eating Program Program Recipe Guide These statements have not been evaluated by the Food and Drug Administration. This is not intended to diagnose, treat, cure, or prevent any disease.

CHOCOLATE AVOCADO PUDDING Serves 2

2 large avocados ½ cup unsweetened cocoa powder ¼ cup maple syrup (OR your favorite sweetener to taste) ¼ cup coconut milk 1 teaspoon vanilla extract 1 teaspoon cinnamon dash of cayenne pepper Add the avocados, cocoa powder, maple syrup, coconut milk, vanilla extract, and cinnamon to a blender or food processor. Blend until smooth. Let it set in the refrigerator for about 15 minutes before serving. Serve with a dash of cayenne pepper on top.

SPICED BAKED BANANAS Serves 2

2 bananas, cut in half 1 teaspoon cinnamon ¼ teaspoon nutmeg Preheat your oven to 400 degrees F. Place the banana on a baking sheet and bake for about 10 minutes until lightly brown. Top with cinnamon and nutmeg.

29 © 2017 Axios Therapeutics | Clean Eating Program Program Recipe Guide These statements have not been evaluated by the Food and Drug Administration. This is not intended to diagnose, treat, cure, or prevent any disease.

TRANSITION MEALS DAY 8 - WINTER PINTO BEANS Makes about 4 to 6 servings

1 pound of dry pinto beans (soaked for 8 hours, drained, and rinsed) 1 tablespoon coconut oil 1 large onion, chopped 2 to 3 large garlic cloves, chopped 1 32-ounce box of vegetable broth 1 cup frozen peas 1 tablespoon cumin sea salt and black pepper to taste Add coconut oil to a large soup pot over high heat. Add the chopped onion and garlic and sauté for 2 to 3 minutes. Next, add the soaked pinto beans and vegetable broth. Cover and bring to a boil. Then turn down the heat to medium and allow the pot to simmer for about 1 hour until the beans or tender. Finally add the peas, cumin, sea salt and black pepper. Allow it to cook for an additional 8 to 10 minutes. Let it cool for about 20 to 30 minutes before serving.

30 © 2017 Axios Therapeutics | Clean Eating Program Program Recipe Guide These statements have not been evaluated by the Food and Drug Administration. This is not intended to diagnose, treat, cure, or prevent any disease.

DAY 9 - HEARTY WHITE BEAN SOUP Serves 4

1 15-ounce can of cannellini beans, drained and rinsed 1 32-ounce box of vegetable broth 2 celery ribs, chopped 2 large carrots, chopped 1 large onion, chopped 2 garlic cloves, chopped ½ bunch kale, chopped 1 teaspoon dried sage 1 teaspoon rosemary sea salt and black pepper to taste Add cannellini beans, vegetable broth, celery, carrots, onion, and garlic to a large soup pot over high heat. When the broth comes to a boil, turn down the heat to a simmer. Cook for about 5 minutes until the vegetables are soft. Add the kale, sage, rosemary, sea salt, and black pepper. Stir well until the kale is wilted.

DAY 10 - ROASTED STUFFED SQUASH WITH GARLIC BROWN RICE Serves 2

1 tablespoon coconut oil 1 acorn squash, cut in half, seeds and pulp removed sea salt and black pepper 2 cups garlic brown rice Preheat the oven to 400 degrees F. Drizzle the coconut oil over the cut side of the acorn squash. Place it flat on a baking sheet. Bake for about 1 hour. Top with sea salt and black pepper and Garlic Brown Rice (below).

31 © 2017 Axios Therapeutics | Clean Eating Program Program Recipe Guide These statements have not been evaluated by the Food and Drug Administration. This is not intended to diagnose, treat, cure, or prevent any disease.

DAY 10 - GARLIC BROWN RICE Serves 2

1 cup brown rice 2 cups water or vegetable broth 1 tablespoon garlic powder sea salt to taste Add the brown rice, water, garlic powder, and sea salt to a pot. Cover and let it cook for about 20 minutes until the water is absorbed. If the rice is not yet soft, add a few tablespoons of liquid and cover for about 5 minutes before serving.

DAY 11 - COCONUT OATMEAL WITH HEMP SEEDS Serves 2

1 cup rolled oats 1 ½ cup of water sea salt to taste coconut milk to taste 1 teaspoon cinnamon 1 tablespoon hemp seeds Add the rolled oats, water, and sea salt to a pot. Let it come to a boil, then turn down the heat. Stir until the oats are soft. Serve topped with coconut milk, cinnamon, and hemp seeds.

DAY 12 - PASTA WITH STEAMED BROCCOLI AND LEMON Serves 2

6 cups of water sea salt to taste ½ 16-oz box of your favorite wheat pasta Add water and sea salt to a large pot. Cover and wait for it to boil. Add in the wheat pasta and boil for about 8 minutes until the pasta is well cooked. Drain and set to the side.

32 © 2017 Axios Therapeutics | Clean Eating Program Program Recipe Guide These statements have not been evaluated by the Food and Drug Administration. This is not intended to diagnose, treat, cure, or prevent any disease.

DAY 12 - STEAMED BROCCOLI WITH LEMON 1 bunch of broccoli, chopped 1 tablespoon extra-virgin olive oil squeeze of lemon juice sea salt to taste Take a pot and add about 1 inch of water. Place a metal steamer inside along with the chopped broccoli. Cover and let the broccoli steam for about 3 to 5 minutes. The broccoli should be a bright green when done. Remove the broccoli from the pot and serve on top of the pasta with olive oil, lemon juice, and sea salt.

DAY 13 - EZEKIEL TOAST WITH EGG AND AVOCADO Serves 2

2 slices of Ezekiel bread, toasted 2 boiled eggs 1 avocado sea salt to taste cayenne pepper to taste (optional) Place the bread on a plate. Slice the boiled eggs onto the bread along with the avocado. Sprinkle with sea salt and cayenne pepper.

DAY 14 - PUMPKIN SPICE YOGURT PARFAIT GREEK YOGURT Serves 1

1 cup vanilla Greek yogurt 1 chopped banana 1 teaspoon pumpkin spice ¼ cup pumpkin seeds Layer about ¼ cup of Greek yogurt on the bottom of a cup. Top with chopped banana and about ½ teaspoon pumpkin spice. Next top with another layer of Greek yogurt followed by the other ½ teaspoon of pumpkin spice. Top with the final layer of Greek yogurt and serve. 33 © 2017 Axios Therapeutics | Clean Eating Program Program Recipe Guide These statements have not been evaluated by the Food and Drug Administration. This is not intended to diagnose, treat, cure, or prevent any disease.

CULTURED FOODS COCONUT YOGURT (Adapted from nomnompaleo.com) Serves 2

1 15-ounce can coconut milk (BPA-free can) 1 probiotic capsule (at least 50 billion) Refrigerate the coconut milk can for about an hour to create a thicker yogurt. Remove the coconut milk from the can, and place it in a sterilized jar. Add the contents of the probiotic capsule. Mix the contents well, and tightly close the jar. To incubate the yogurt, place your jar of coconut milk in the oven with the light on and tightly close the door. Do not turn the oven on. A closed oven with the light on generates heat of about 105 to 110 degrees Fahrenheit. Incubate your yogurt for up to 24 hours.

34 © 2017 Axios Therapeutics | Clean Eating Program Program Recipe Guide These statements have not been evaluated by the Food and Drug Administration. This is not intended to diagnose, treat, cure, or prevent any disease.

COCONUT WATER KEFIR (Source: culturesforhealth.com) 1-quart coconut water 3 tablespoons water kefir grains Optional flavoring: 1 cup fresh fruit (mixtures of berries, lemon, etc. work best) The natural goodness of coconut water is further enhanced with the addition of probiotics from the water kefir culture. Activate dehydrated grains first using sugar water. Once the grains are making good water kefir using sugar water, they are ready to use with coconut water. Place the water kefir grains in the coconut water. Cover the jar loosely with a tight-weave towel or coffee filter, secured with a rubber band. Culture the coconut water 24-48 hours. Once the culturing process is complete, remove the kefir grains. To add fruit flavoring, puree together the coconut water kefir and the fruit. NOTE: Ideally, water kefir grains should be cultured in sugar water (¼ cup sugar and 1-quart water) for 24-48 hours, in between making coconut water kefir. The sugar water will feed and refresh the kefir grains and keep them healthy.

GRATED GINGER CARROTS (source: culturesforhealth.com) Makes 1 Quart

4 cups coarsely grated carrots 1 Tbsp. fresh grated ginger root 1 Tbsp. sea salt In a medium bowl, mix carrots, ginger, and sea salt. Knead with clean hands or use a Cabbage Crusher until there is enough liquid to cover. Transfer the mixture to a quart glass jar, pressing to submerge completely underneath the liquid. If necessary, add a bit of water to completely cover the mixture or use a fermentation weight to keep the vegetables under the liquid. Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band. Culture at room temperature (60-70°F is preferred) until desired flavor and texture are achieved. If using a tight lid, burp daily to release excess pressure. Once the carrots are finished, put a tight lid on the jar and move to cold storage. The flavor will continue to develop as it ages. 35 © 2017 Axios Therapeutics | Clean Eating Program Program Recipe Guide These statements have not been evaluated by the Food and Drug Administration. This is not intended to diagnose, treat, cure, or prevent any disease.