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Shire City Herbals' 2-Day Cleanse Routine - Day One

Shire City Herbals' 2-Day Cleanse Routine - Day One

Breakfast

Green Goddess Smoothie

Serves 6 people.

Ingredients:

  • 1 ½ cup frozen banana 
  • 2 avocados, peeled and cubed
  • 1 cup frozen Mango, cubed
  • 3 cups baby spinach
  • 3 cups baby kale
  • 1 fennel bulb fronds, cut into 1-inch pieces (optional)
  • 2 tbsp fresh basil, leaves and stems
  • 2 tbsp fresh mint, leaves and stems
  • 1 tbsp fresh cilantro, leaves and stems
  • 1 cup unsweetened nut milk
  • 1 cup greek yogurt (or 6 ounces of soft tofu or 1 cup coconut yogurt) 
  • 2 tbsp honey
  • 2 tbsp lemon zest
  • 3 scoops collagen powder (or other protein powder)

Directions:

Place all ingredients in a sturdy blender or a food processor fitted with a metal blade and blend starting on low, and allow to blend for 1 to 2 minutes then, raise the speed to high for 2 to 3 minutes until fully combined, smooth, creamy and bubbly.

 

Lunch

Baby Kale Avocado and Red Quinoa Salad with Miso-Basil Dressing

Serves 2 people.

Ingredients:

  • 1 tbsp extra virgin olive oil
  • 1 white onion, thinly sliced
  • 1 bunch fresh basil 
  • 1 tbsp white miso
  • 2 tbsp water
  • 1 cup red quinoa
  • 5 oz baby kale 
  • ½ cup grapefruit
  • 1 avocado, peeled and cubed

Directions:

Cook the quinoa according to package directions.

In a small saute pan, warm the olive oil over moderate heat. Add the onion and cook until caramelized, about 6 minutes. 

In a food processor add all the olive oil, basil, miso and water. Blend until smooth. Set aside.

In a medium-sized mixing bowl, add kale, quinoa, and grapefruit. Add the avocado.

Drizzle with as much dressing as you’d like. Plate and enjoy!

 

Snack

Carrot Tahini Dip

Serves 18 people. 

Ingredients:

  • 1 ½ lb carrots, sliced crosswise into 1/2-inch rounds
  • ¼ cup tahini
  • 1 ½ tbsp lemon juice (or to taste)
  • 2 cloves garlic, grated or finely minced
  • ¾ tbsp fine sea salt (divided) 
  • ½ tsp fresh ginger root, grated or finely minced
  • ½ tsp ground cumin
  • ½ tsp ground turmeric
  • ½ tsp smoked paprika
  • ½ tsp sweet paprika
  • ¼ tsp ground white pepper
  • ½ tsp lemon zest
  • 3 belgian endive, root ends trimmed and leaves separated
  • 6 watermelon radishes, finely julienned
  • 2 tsp nigella seeds (or black sesame seeds)

Directions:

Set up a steamer or insert a steamer basket securely into a pot and add enough water to come up just below the steamer. Bring to a boil. Add the carrots and steam for about 15 minutes, until a knife inserted into a carrot meets with little resistance. Transfer to a food processor.

Add the tahini, lemon juice, garlic, salt, and ginger and process for 1 minute. Scrape down the side of the bowl and process until completely smooth.

In a small bowl, blend the cumin, turmeric, sweet and smoked paprika, and white pepper. Add 3/4 teaspoon of this spice blend to the carrots and pulse to blend. Reserve the remaining spice blend. After everything is mixed together, taste for seasoning. 

Add the lemon zest and pulse 2 to 3 times to combine.

Arrange endive leaves decoratively on a serving tray. Dollop a teaspoon of dip onto the thick end of the endive. Garnish with julienned radish and a few nigella seeds.

 

Dinner

Lentil and Red Kuri Chili

Serves 4 people.

Ingredients: 

  • 1 red kuri squash, halved
  • 1 onion, diced
  • 4 tbsp jalapeno chile pepper, diced
  • 3 tbsp grapeseed oil
  • 1 tsp roasted ground cumin
  • 1 tbsp chili powder
  • 2 cups vegetable stock
  • 1 cup brown lentils
  • ½ cup baby kale
  • 1 apple (semi-tart), diced
  • ¼ cup pomegranate seeds
  • 2 tbsp pumpkin seeds
  • 1 tsp salt 
  • ½ tsp ground black pepper

Directions:

Take half of the kuri squash and roast in oven at 350°F with salt and pepper for about 30 minutes. Peel and purée.

Peel and dice the other squash half, and blanch in boiling salted water for 4 minutes. Cool in ice water.

Sweat onion and jalapeño in oil, add cumin and chili powder. This takes about 5 minutes. Keep heat at medium to stop cumin from burning.

Add purée, then vegetable stock. Simmer 10 minutes.

Add lentils and squash pieces. Simmer for 20 minutes over low heat.

Add the kale and let it gently wilt for a minute or two. Season with kosher salt and pepper. Mix apples and pomegranate seeds with toasted pumpkin seeds and top chili with this mix.

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