2-3 eggplants
1/2 cup olive oil
2 large onions
1 bunch celery
2-3 zucchini
3-4 bell peppers
10 roma tomatoes
Fresh basil
2 firm pears
2-3T capers
20 olives
3-4T pine nuts
Quinoa or brown rice


  1. Cut eggplants in 1cm cubes, sprinkle salt for 1hr or more.

  2. Chop the onion, celery, bell pepers, tomatoes.

  3. Cube the zuchini.

  4. In 1/2c olive oil, sauté onion, eggplants, celery, zucchini, peppers. 

  5. Add tomatoes, basil, pears, capers, olives, pine nuts (omit for cleanse), several drops of stevia to taste (it should taste sweet and sour), 1/2c vinegar.

  6. Serve room temp with quinoa or brown rice.


Greek-Style Braised Green Beans (Fasolakia)


1 pound fresh green beans
1 large onion, finely chopped
4 cloves of garlic, thinly sliced
1/2 to 1 teaspoon red pepper flakes, or to taste
4 large Roma tomatoes, roughly chopped
3 tablespoon olive oil
1/2 cup water
a pinch of cinnamon
Handful of chopped parsley
Salt and freshly ground black pepper
1 lemon, cut into wedges, to serve


  1. Wash the green beans and snap off the ends, and snap each bean in half.

  2. Heat the olive oil in a Dutch oven or heavy lidded pot over medium heat. Sauté the onion and garlic gently over medium heat for about 10 minutes, or until they are soft. Add the red pepper and tomatoes and sauté for another 5 minutes, until the tomato begins to break down. 

  3. Stir in the green beans and parsley, toss them to coat with the onion and oil. Pour in the water and bring to a simmer over medium-high heat. Cover and cook for 30 to 45 minutes, or until the beans are tender to your liking.

  4. Stir in the cinnamon, and season to taste with salt and pepper. Serve with lemon wedges on the side.


Seville Gaspacho


2 pounds ripe red tomato roughly cut into chunks
1 bell pepper (red, yellow or orange)
1 cucumber, about 8 inches long, roughly cut into chunks
1 small mild onion (white or red), peeled and cut into chunks
1 clove garlic
2 teaspoons sherry vinegar, more to taste
½ cup extra-virgin olive oil, more to taste, plus more for drizzling


  1. Combine tomatoes, pepper, cucumber, onion and garlic in a blender or, if using a hand blender, in a deep bowl. (If necessary, work in batches.) Blend at high speed until very smooth, at least 2 minutes, pausing occasionally to scrape down the sides with a rubber spatula.

  2. With the motor running, add the vinegar and 2 teaspoons salt. Slowly drizzle in the olive oil. The mixture will turn bright orange or dark pink and become smooth and emulsified, like a salad dressing. If it still seems watery, drizzle in more olive oil until texture is creamy.

  3. If you are not using Vitamin, strain the mixture through a strainer or a food mill, pushing all the liquid through with a spatula or the back of a ladle. Discard the solids. Transfer to a large pitcher (preferably glass) and chill until very cold, at least 6 hours or overnight.

  4. Before serving, adjust the seasonings with salt and vinegar. If soup is very thick, stir in a few tablespoons ice water. Serve in glasses, over ice if desired. A few drops of olive oil on top are a nice touch.