Hi PEELers!

Thank you so much for those of you who were able to make it to yesterday’s Master Class for Donation! We had an amazing turnout, and are very excited to make a donation to Breast Cancer Research in celebration of Mother’s Day.

And a very special thank you to Chef Dave Shamoon, who gave us a great cooking seminar on the art of sautéing. We’re excited to plan the grilling seminar with you in the Hamptons!

We have 12 days left and are heading into the final two weeks of BariPEEL with a 5-day detox! We took your tips and feedback from round 1 and have spiced up this week’s recipes for you. So take out your Bari 7-Day Detox and read through days 1 through 5 while noting the below changes for some new flavors added to each day. Read through it and prepare your grocery list, we’re kicking off tomorrow!

Happy detoxing!

 

5-Day Detox Substitutes

Day 1:
-Breakfast: add 1 tsp. chia seeds (Stir into 1 tablespoon of water and let sit for 3 minutes. Once it takes on a gel-like consistency, stir into the quinoa porridge.)
-Dinner: 1/2 cup beans instead of tempeh

Day 2:
-Dinner: Warm quinoa and steamed LYVs on a pan with chili powder, cumin and sea salt.

Day 3:
-Breakfast: DYG: Kale, apple, lemon, ginger [If you don't want ginger, omit and add watermelon.]
-Dinner: Zucchini soup

Zucchini soup

Ingredients:
-2 medium/large zucchini, chopped
-1/2 onion, chopped
-1 clove garlic, chopped
-2 cups low-sodium organic vegetable broth
-cayenne, to taste
-turmeric, to taste
-sea salt, to taste

Directions:
Combine all ingredients. Bring to a boil. Reduce heat, cover and simmer for 20 minutes. Puree with an immersion blender or transfer to a standard blender and process until smooth. This can be made ahead of time and eaten cold.

Day 4:
Breakfast: Add 1 tsp. chia seeds (Stir into 1 tablespoon of water and let sit for 3 minutes. Once it takes on a gel-like consistency, stir into the quinoa porridge.)
Lunch: Combine 2 cups of kale (steamed), 1/4 red onion (sliced) and 1/2 cup chickpeas. Mix 2 tbsp. hummus with the juice of 1/2 lemon and 1 tsp. red pepper flakes. Dress vegetables with sauce.
Dinner: Butternut Squash Quinoa with Broccoli

Butternut Squash Quinoa with Broccoli

Ingredients:
1 cup cooked quinoa
1/2 small butternut squash, peeled and chopped
3 heads broccoli florets
sea salt

Directions:
-Steam butternut squash and broccoli. When done, set aside broccoli and puree squash with immersion or standard blender until smooth.
-Combine quinoa and butternut squash puree. Season with sea salt, to taste.
-Eat broccoli mixed in or on the side.

Day 5:
Lunch: Add 1/2 cup cooked quinoa to the nori wraps.
Dinner: Miso soup (Recipe on page 20 - Day 3 Breakfast. Add enoki mushrooms; when boiled, they take on an amazing noodle-like texture.)