Angela Rivera goes by the moniker The Healthy Chef Lady. Always on the hunt for a new delicious tasting, but healthy recipe, KDH asks Angela to share a couple of her favorite recipes below. She shares, “I cook mostly by feel, and I have shared two recipes that people always love. I developed these recipes as part of a whole food cleanse that you eat, not drink.” A graduate from the Natural Gourmet Institute, Angela developed a gourmet seasonal food cleanse that focuses on the intestines, liver & kidneys.

Angela adds, “There are certain foods you will always see on the menu whether they are in season or not because of their cleansing properties. They include beets, garlic, tumeric, lemon, dark leafy greens, avocados, celery, onions & parsley are a few.  I refer to my cleanse as an “Eat your Juice” cleanse.  You can either do a 3, 5 or 10 day cleanse.  Nothing is packaged in plastic we use glass containers or bamboo.  You receive 3 delicious gourmet meals and 2 yummy snacks for each day you cleanse.

Here’s a sample from Angela’s winter menu: Breakfast would be sprouted quinoa cereal with homemade coconut milk & fresh mixed berries lunch: Carrot ginger tumeric soup served with lettuce wraps filled with julienned beets, carrots, asparagus, peppers , sprouts & cucumbers & served with a roasted garlic avocado dip.  Dinner is a beet “tartar” tower stacked with assorted veggies & served with a kale ceasar salad.  Snacks are chocolate pudding & kale chips.  Yes you can have chocolate pudding and cleanse.  Angela adds, “I want people to enjoy their cleanse.  Cleansing should not feel uncomfortable.”  For more information please go to: www.healthycheflady.com

Angela’s Famous Hummus

“Everyone loves my hummus. I even worked as a Chef for a Kosher food delivery service, and the customers raved about it. I don’t know why but, it does make me happy.  I hope everyone that makes this enjoys it also,” says Rivera.

1 can chickpeas
3 tablespoons tahini
1 clove garlic
½ lemon
½ teaspoon ground black pepper
½ teaspoon celtic sea salt
½ cup water
¼ c oil
Rinse chickpeas well under running water.

Add all ingredients in food processor except water and blend well slowly adding the water as the mixer is on.

Serve as a dip , great in wraps, you can also use as a salad dressing if you want it looser just add more water.

For a different variation on things add olives, roasted pepper, roasted garlic, chipotle peppers, or…..Instead of using chickpeas replace them with black beans, red beans, cannellini beans or edamame.

Kale Ceasar Salad

Kale is a super food, its also….Low in calories, zero fat
Filled with nutrients, vitamins, folate, magnesium, antioxidants, vits A,C & K,
Has more calcium than milk calorie for calorie and is a great detox food.  It helps the immune system, metabolism & hydration. It’s also filled with fiber & sulfer.

2 ripe avocados
1 whole head of garlic
1 tsp celtic sea salt
1 teaspoon cracked black pepper
¼ cup fresh squeezed lemon juice
¾ cup water
1 tablespoon parsley

Take one head of garlic cut the very top off just to expose garlic.  Pour small amount of olive oil over it and wrap with parchment paper then aluminum foil.  Bake 350 for 15-20 mins.  (This is a great thing to keep lying around to use in many recipes or as a spread on bread instead of butter)

Take two ripe avocados cut down and around the middle twist to open and scoop the avocado “meat” out.  Place it in a blender along with the entire head of roasted garlic.  All you have to do is squeeze the bottom of the garlic and the roasted garlic cloves will pop out easily.  Add salt, lemon, pepper, parsley & water and blend well.  This will make you a nice batch.  I use it not only as a dressing but, also as a dip and on sandwiches.  It’s a great alternative to mayo.  You can always adjust the salt and pepper to your liking. Enjoy!