Sonima’s Chef Joy Houston has developed a turn-key program for jumpstarting healthy eating with an ultra-beneficial food program, her 3 Day RESET. Want a Taste of her program that will give you more energy and have you feeling and looking GREAT?
The program details what to buy at the grocery, and also outlines SIMPLE RECIPES to follow, meal by meal. Sign up here and check out her three delish recipes below!
Raw Corn Chowder with Avocado Salsa
1 1/2 cup frozen organic corn kernels
1/2 carrot
1/2 celery stalk
1 lime, juiced (about 2 teaspoons)
1/2 teaspoon honey
1/2 a green onion
1/4 teaspoon salt
1/2 to 3/4 cup water
1/2 avocado, diced
1/2 tomato, diced
1 handful cilantro leaves, minced
1. Add all ingredients except avocado, tomato,
and cilantro to blender or food processor and
blend until smooth.
2. To make salsa, gently combine avocado,
tomato, and cilantro in a small bowl.
3. Pour soup into two bowls and top with salsa
to serve.
Calories 193, Fat 8.5g, Saturated Fat 1g, Sodium 316mg,
Carbohydrates 28g, Fiber 7g, Sugars 7.5g, Protein 5g
Makes 2 Servings
Green Energy Bowl
1 tablespoon coconut oil
1/4 cup sweet onion
3/4 cup sprouted, cooked oat groats
1/4 cup chopped broccoli
1/2 cup spinach
1/4 cup kale
1/4 cup zucchini, small dice
1/4 teaspoon Herbamare or salt
1. Heat coconut oil in sauté pan over medium
heat. Add onion and cook until translucent,
about 2 minutes. Add broccoli to pan and toss
with onion.
2. Add oat groats, spinach, kale, and zucchini.
Season with Herbamare or salt. Toss until well
mixed and cover until broccoli and zucchini are
tender, about 3 or 4 minutes.
Calories 197, Total Fat 14.5g, Saturated Fat 12g,
Sodium 592mg, Carbohydrates 16g, Fiber 2g, Sugars 2g,
Protein 4g
Makes 1 Serving
Sweet Potato, Kale, and Quinoa Bowl
1 cup tri-color quinoa, cooked
4 tablespoons coconut oil
2 cups water
1 cup steamed sweet potato, peeled and diced
2 teaspoons fresh ginger, minced
1/4 large sweet onion, finely chopped
1/4 small jalapeño, seeded and minced
1 handful fresh cilantro, chopped
1 bunch kale, chopped
1/2 teaspoon salt
1 lemon, juiced
1/4 cup pecans
1 handful flat leaf parsley, chopped
1. Drizzle coconut oil in pan over medium-high
heat. Add onions and ginger. Once onions are
translucent, add jalapeño and sweet potato.
After a few minutes add cilantro and flip
potatoes to heat on all sides.
2. Add kale and toss about a minute, then add
quinoa, lemon juice, water, and salt and pepper
to taste.
3. After the kale has cooked down, top with
chopped pecans and parsley, and serve.
Calories 326, Total Fat 20g, Saturated Fat 12g,
Cholesterol 0mg, Sodium 354mg, Carbohydrates 33g,
Dietary Fiber 7.5g, Sugars 4g, Protein 9g
Makes 4 Servings
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