This tasty deep red-purple and orange vegetable dish is not only delicious and good looking, it's also an excellent way to cleanse your liver and improve digestion. And the deep red-purple of the beets holds lots of antioxidant power to help fight free-radicals that cause aging. One more reason to smile at this colorful festive dish.

Enjoy with our organic tea on the side

• 6-8 beets
• 1 1/2 lbs of carrots
• 1 bunch of green onions, finely chopped
• 3 cloves of garlic, minced
• 1/4 tsp. ground black pepper, Braggs Aminos or tamari
• 1/4 cup ghee or olive oil
• 12 oz Jack cheese, grated (optional)

Scrub beets and carrots, but don't cut off stems or roots. Steam whole beets for about 10-15 minutes. Then add whole carrots and steam until tender/firm.

Rinse in cold water and remove skins as you do so. Separately grate the beets and carrots. Place in casserole dish mixing lightly so the colors are distinct. Sauté onions and garlic in ghee or oil until golden brown. Gently mix with beets and carrots. Sprinkle with pepper and Braggs or tamari. Cover with grated cheese. Broil until cheese is bubbly. Garnish with green onions.

Courtesy of Vegetarian Times. Visit vegetariantimes.com for other delicious recipes and to learn more about a balanced vegetarian diet.

From the book Meditation As Medicine. Courtesy of Dharma Singh Khalsa. M.D., the President and Medical Director of the Alzheimer’s Prevention Foundation International in Tucson, Arizona. The APFI is the world’s leader in the integrative medical approach to the prevention and reversal of memory loss. Dr. Khalsa was the first doctor to testify before the US Congress on his Brain Longevity platform. He is the best-selling author of Brain Longevity (1997), The Pain Cure (1999), Meditation As Medicine (2001), and Food As Medicine (2003). In September of this year, Dr. Khalsa’s latest work, The Better Memory Kit, will be released by Hay House.

For further information visit www.drdharma.com and www.AlzheimersPrevention.org.

Master Cleanse
The master cleanse can help sooth and detoxify the entire body. This drink will dissolve and eliminate toxins and congestion from the kidneys, digestive system, glands, joints, muscles and blood stream.

Master cleanse for removing antioxidants

• 1 quart of purified water
• 1 shaved lemon (save as much of the white pith as possible)
• 1 pinch of cloves (whole cloves or powder)
• 1 1/2 Tablespoons honey, real maple syrup or stevia
• pinch of cayenne

Place all ingredients in a blender and blend for 20-40 seconds. No straining is necessary. Drink as often as you like throughout the day.

Courtesy of Dr. Kartar and Deva Khalsa of The Cleanse, a program that is a synergistic combination of a specific vegetarian diet, Ayurvedic and Chinese herbs, nutritional supplements, Yogi Tea and Kundalini Yoga. The Cleanse uses detoxifying and strengthening methods to give you the tools you need to restore yourself to a state of optimal health and vitality. Visit www.thecleanse.com for more information.

Garlic, ginger and onion are called the Trinity roots. Garlic is warming, strengthening, antiviral and reduces toxins. Ginger soothes the nerves, fights flu and colds, relieves nausea, is a potent digestive stimulant and helps relieve menstrual cramps. Onions purify the blood, balance the blood sugar and are antibacterial. When cooked together, the trinity roots help heal infections, aid digestion, and stimulate the sexual system.

• 3 onions sliced in thin coins
• 5 cloves garlic
• 1-2 inch piece of ginger
• 1 tsp Nama Shoyu or Braggs
• 1/2 tsp chili powder or jalapeno
• 4 cups water

In a saucepan, sauté all ingredients in one cup of water until onions are translucent and starting to stick to the pot. Add the rest of the water and simmer for 30 minutes. Yields 3 servings.

Courtesy of Dr. Kartar and Deva Khalsa of The Cleanse, a program that is a synergistic combination of a specific vegetarian diet, Ayurvedic and Chinese herbs, nutritional supplements, Yogi Tea and Kundalini Yoga. The Cleanse uses detoxifying and strengthening methods to give you the tools you need to restore yourself to a state of optimal health and vitality. Visit www.thecleanse.com for more information.

Celery is an excellent internal cleanser, also good for strengthening and soothing the nervous system. The addition of Kombu and other seaweeds is useful for removing heavy metals from the body.

• 1/2 head of celery
• 1 onion or 2 leeks
• 3 cloves garlic
• 1 tsp parsley
• 1 tsp basil
• 1 tsp sage
• 1 piece of kombu or other sea vegetable
• 4 cups water

Simmer all ingredients in a saucepan for 30 minutes. Blend in blender. Top with one tsp of Bragg Liquid Aminos* and one Tbsp of ghee if desired. Yields 2 servings.

*Bragg Liquid Aminos, an alternative to tamari or soy sauce, is made from soy beans and water and is not fermented. While Bragg’s can be a good way to flavor your food, if you are sensitive to soy (or tend to have food sensitivity) you should omit it from this recipe.

Courtesy of Dr. Kartar and Deva Khalsa of The Cleanse, a program that is a synergistic combination of a specific vegetarian diet, Ayurvedic and Chinese herbs, nutritional supplements, Yogi Tea and Kundalini Yoga. The Cleanse uses detoxifying and strengthening methods to give you the tools you need to restore yourself to a state of optimal health and vitality. Visit www.thecleanse.com for more information.

A wonderful delicious medley of herbs, vegetables and spices to tantalize the taste buds and invigorate the system, as we make our way into the glorious spring season. Enjoy a cup of DeTox Soup with lunch or dinner. Serve with croutons or garlic toast.

• 3 c. onion, chopped (approx 2 med)
• 1 to 3 fresh jalapenos, chopped
• 1 c. fresh ginger root, peeled and chopped
• 1 bulb garlic, crushed and chopped
• 1 T. ground coriander
• 1 T. ground black pepper
• 1/4 t. saffron strands (opt)
• 4 servings vegetarian bullion
• 4 c. sliced leeks (approx 3 leeks)
• 3 c. peeled and chopped turnips (approx 3 med-large)
• 1/2 c. olive oil or ghee
• 8 c. fresh chopped greens (kale, mustard, beet, spinach, etc.)
• 1 c. fresh parsley, chopped
• 1/4 c. fresh mint leaves, chopped
• Braggs* and/or soy sauce to taste

In a large pot sauté the onions, jalapenos, ginger, garlic, coriander, pepper, saffron and bullion in 1/4 cup oil or ghee. When onions begin to turn translucent add the leeks and turnips and cook for 10 minutes more, stirring often. The turnips should turn pink. Add greens and 6 cups of boiling water. Reduce the heat to medium and simmer covered for 15 minutes. Remove from heat and add the parsley, mint, Bragg or soy sauce and the remaining 1/4 cup olive oil or ghee. Let stand covered for 10 minutes before serving. Serve with toast brushed with garlic and olive oil or ghee. Makes 6 portions.

*Bragg Liquid Aminos, an alternative to tamari or soy sauce, is made from soy beans and water and is not fermented. While Bragg’s can be a good way to flavor your food, if you are sensitive to soy (or tend to have food sensitivity) you should omit it from this recipe.