Gluten-free · Nut-free · Soy-free

 

If you’ve watched my older video where Ariana and I talked about our experience doing the 3:6:9 cleanse, developed by Anthony William (the Medical Medium), you’ll know that we struggled a little making it enjoyable (click here to watch that video).

The 9-day cleanse was designed to flush out any toxins that you may have in your body and get the liver working smoothly again so that it can continue to do its job properly (eliminating waste from the body).

During the first 3 days of the cleanse you can still relatively eat what you want, you just have to minimize certain food groups, but it’s on days 4-9 where the diet is strictly bound to the recipes of the cleanse because they’ve been specifically created with the ingredients necessary for this process.

One of those recipes is what Anthony William calls the Liver Rescue Salad. You eat this salad just about every day from day 4 onwards, and while he gives you a list of different ingredients that you can make this salad up from, it can get really boring really fast because you can’t eat oil, vinegar, salt, or sugar of any kind (except in the fruit he includes in the list).

The problem with this is that makes it super hard to make any sort of dressing for these salads! In fact, vinaigrettes are ONLY made up of oil, vinegar, and salt! This is definitely something that tripped us up when we did the cleanse because we didn’t really know what was coming until we experienced it, so there were a lot of boring, tasteless salads.

BUT I know that a lot of you are also interested in doing this cleanse and I don’t want you to have the same experience that I did, so I thought I’d come up with a number of salad dressings that don’t include oil, vinegar, salt, or sugar but still taste good! They’re made up of the same ingredients that are allowed to go in the salad and they’re super simple to make.

• 2 of them [cucumber orange, bell pepper] are juice-based (if you’re doing this cleanse, I assume you have a juicer, but if not, you can always blend the cucumber or pepper and strain it instead)

• 3 of them [tomato basil, mango “chutney”, herb pesto] are more chunky in texture.

I suggest you use the 2 juice-based vinaigrettes when your salad has steamed Brussel sprouts, kale, or cabbage in it, and the 3 more chunky dressings over delicate greens, simply because the juice-based ones are more liquid. But if you want to use the juice-based vinaigrettes on your greens, just don’t put a lot.

I hope this helps you during your cleanse. I’m so happy to know that more and more people are taking charge of their health because better health really is the backbone of a better life.

Substitutions

• If you don’t have a juicer, you can always use a blender (just make sure to strain it afterward).

 

 

watch the recipe video here:

 

Makes about 1 cup

Chunky Tomato Basil Vinaigrette

2 medium ripe tomatoes, quartered

1/2 small clove garlic, minced 

5 fresh basil leaves

A few drops of freshly-squeezed lemon juice 

1. Place all ingredients in a blender and pulse a few times until it looks like a chunky sauce.

2. Season with a few drops of lemon juice.

3. Store in the fridge for up to 3 days. Preferably make it either the day you’ll eat it or the day before.

 

 

Makes about 1 1/2 cups

Cucumber Orange Vinaigrette

1 cucumber, halved and cut into 5-inch pieces 

Juice of 2 large navel oranges

2 pinches dried oregano 

1 tsp dulse seaweed flakes 

1. Juice the cucumber using a juicer.*

2. Transfer the juice into a medium bowl and add orange juice, oregano, and dulse flakes. Sir to combine.

3. Store in the fridge for up to 3 days. Preferebly make fresh.

   *Note: Don’t throw away the leftover pulp. Either add it to the salad or into the vinaigrette to make it chunky.

 

 

Makes about 1 cup

Mango “Chutney” Dressing

1 ripe manila mango, finely chopped

1/4 cup fresh cilantro leaves, thinly sliced 

1/4 cup fresh mint leaves, thinly sliced 

Juice of 1 large navel orange 

Dulse seaweed flakes, to taste (optional)

 

1. In a medium bowl mix mango, cilantro, and mint.

2. Add orange juice and stir to combine. Taste and add dulse if desired. Store in the fridge for up to 3 days. Make fresh or a day in advance.

 

 

Makes about 1 cup

Red Pepper Vinaigrette

1 large red bell pepper, sliced 

The juice of half a navel orange 

2 sprigs of fresh thyme, leaves picked and chopped 

1 tbsp dulse seaweed flakes  

1. Juice the bell pepper in the juicer.

2. Transfer juice into a medium bowl and add orange juice, chopped thyme, and dulse powder.

3. Stir to combine. Store in the fridge for up to 3 days. Preferably make fresh.

 

 

Makes about 3/4 cup

Herb Pesto Dressing

1/2 packed cup fresh parsley leaves, finely chopped

1/2 packed cup fresh basil leaves, finely chopped

1/2 loosely packed cup dill leaves, finely chopped 

1/2 small clove garlic, minced 

Zest and juice of 1 large navel orange 

Zest of 1 lemon

Juice of 1/2 lemon 

1. Add all ingredients to a medium bowl and stir to combine.

2. Store in the fridge for up to 4 days. Make fresh or 1 day in advance.