Table of Contents

Message from Joe

Cooking Tips

Juice Recipes

ABC’s Juice

Apple, Beet, Carrot and Spinach Juice

Apple, Cabbage, Carrot, Swiss Chard, Ginger and Lemon Juice

Apple, Cantaloupe, Honeydew, Kale and Swiss Chard Juice

Apple, Carrot, Beet, Swiss Chard and Ginger Juice

Apple, Beet, Celery and Carrot Juice

Mint Tropical Coconut Juice

Gazpacho Juice

Great Green Fruity Mix

Great Greens Juice

Green Juice

Green Lemonade

Lemon Lime Juice

Mexican-Style Jugo Juice

Minty-Fresh Berry

Purple Power Juice

Refreshing Fennel and Pear Juice

Spinach, Fennel and Cucumber Juice

Sunset Blend

Sweet ’n Tart Citrus Juice

V28

Smoothie Recipes

Blackberry Kiwi Blend Smoothie

Great Green Fruit Blend Smoothie

Pomegranate Blueberry Chard Blend Smoothie

Very Berry Mango Blend Smoothie

Fruit Bake Recipes

Apple Peach Bake

Cherry Cinnamon Apple Bake

Maple & Cinnamon Baked Apples and Pears

Salad Recipes

Arugula Spinach Salad

Big Reboot Salad

Carrot-Dill Salad

Green Basil Salad

Reboot Green Salad

Reboot Rainbow Salad

Refreshing Cucumber Salad

Seaweed Salad

Spinach, Broccoli, Orange and Arugula Salad with Dressing

Steamed Snow Peas, Broccoli and Green Beans Salad with Ginger Honey Soy Dressing

Salad Dressings & Dips

Corn & Tomato Salsa

Ginger Honey Soy Dressing

Mustard Vinaigrette

Salsa

Guacamole

Sundried Tomato Dressing

Snacks

Berry Bowl

Crunch & Munch

Fresh Summer Veggie Mix

Kale Chips

Melon Mania

Sweet Potato and Carrot ‘Fries’

Tasty Tart Treat

Watermelon-Mint Bowl

Soups

Green Vegetable Soup

Harvest Roasted Vegetable Comfort Soup

Pear and Squash Soup

Raw Carrot Ginger Soup

Squash & Apple Soup

Sweet Potato and Bok Choy Soup

Vegetable Soup

Veggie Dishes

Apple, Parsnips and Sweet Potatoes

Baked Zucchini with Tomatoes and Herbs

Garam Masala Spiced Collard Greens

Kale-Zucchini Stir Fry

Lettuce Wraps

Pumpkin Potato Bake

Roasted Acorn Squash Stuffed with Mushroom and Sage

Roasted Veggies — Mushroom, Eggplant, Sweet Potato, Kale

Veggie Stir Fry

Welcome

Message from Joe

In 2011, I released Fat, Sick & Nearly Dead, a documentary about my personal transformation from a life of over-indulgence and illness to a happy, healthy, vital state of being, all through the consumption of fruits and vegetables. When people saw how I rebooted my life with a plant-based diet, it set off Reboot with Joe, a movement that is now millions strong – people like you who realize that the key to increased vitality and wellbeing is as simple as eating a rainbow of plant foods every day.

The recipes in this book are what I rely on to stay well, strong and content. They are the perfect recipes for when you’re on a Reboot, and also great when your goal is to eat healthy. The properties that give each fruit or vegetable its rich color are the same elements that help protect our immune systems, keep our bodies strong and make us feel fantastic. Nice work, fruits and veggies!

Juice on,

Joe Cross

P.S. I hope you’ll try every recipe in here, and find some that you really love. Maybe you’ll even be inspired to create your own. If so, please share them with the Reboot community at www.rebootwithjoe.com. You could be the person who inspires someone to reboot their life!

Extra Info

Cooking Tips

Whether you’re on a Reboot or just looking to clean up your diet, these tips will help you stay healthy in the kitchen:

When sautéing, baking, or steaming

— Use coconut oil, extra virgin olive oil, avocado oil or low-sodium vegetable broth to add a nice flavor to your dish as well as a little moisture.

— Avoid butter, margarine, canola oil, and most vegetable oils.

When adding sweeteners

— Use stevia, pure maple syrup, or raw honey.

— Avoid white sugar, brown sugar, corn syrup, and artificial sweeteners.

Cook with the colors of the rainbow

— Use produce in a variety of colors to get a range of antioxidants and vitamins.

— Avoid processed foods like white bread, white pasta, chips, and crackers.

Add flavor the healthy way

— Use Celtic salt, sea salt, or Himalayan salt. Enhance food with bold flavors from healthy ingredients like fresh herbs, spices and citrus.

— Avoid heavily processed, fine-grain table salts and artificial flavors.

For information on how to prepare your fruits and vegetables for juicing and cooking, visit our website:

www.rebootwithjoe.com/juicing/produce-prep

Reboot with Joe

Juice Recipes

All juice recipes yield 1 serving (16 – 20 oz or 2 cups (500ml)).

Yield will vary depending on juicer and size of produce.

Reboot Juice Recipe

ABC’s Juice

Section

1.1

Ingredients Makes 1 serving

— 2 pears

— 2 apples (choose any variety!)

— 2 beets (beetroot)

— 2 carrots

— 1 wedge of cabbage (choose any variety!)

— 6 leaves swiss chard (silverbeet)

Add all ingredients through juicer and enjoy.

Calories    300cal

1,256kJ

Protein      5g

Fiber         2g

Nutritional information is estimated.

Reboot Juice Recipe

Apple, Beet, Carrot and Spinach Juice

Section

1.2

Ingredients Makes 1 serving

— 1 apple

— 2 beets (beetroot)

— 3 large carrots

— 1" (2.5cm) piece ginger root

— 4 handfuls spinach

Add all ingredients through juicer and enjoy.

Calories    250cal

1,047kJ

Protein      5g

Fiber         2g

Nutritional information is estimated.

Reboot Juice Recipe

Apple, Cabbage, Carrot, Swiss Chard, Ginger and Lemon Juice

Section

1.3

Ingredients Makes 1 serving

— 2 apples

— 1 wedge red cabbage

— 2 large carrots

— 1/4" (0.5cm) piece ginger root

— 6 leaves swiss chard (silverbeet)

— 1/4 lemon

Add all ingredients through juicer and enjoy.

Calories    200cal

837kJ

Protein      4g

Fiber         2g

Nutritional information is estimated.

Reboot Juice Recipe

Apple, Cantaloupe, Honeydew, Kale and Swiss Chard Juice

Section

1.4

Ingredients Makes 1 serving

— 2 apples

— 1/2 cantaloupe (rockmelon)

— 1/2 honeydew melon

— 6–8 leaves kale (tuscan cabbage)

— 6–8 leaves swiss chard (silverbeet)

Add all ingredients through juicer and enjoy.

Calories    275cal

1,151kJ

Protein      4g

Fiber         4g

Nutritional information is estimated.

Reboot Juice Recipe

Apple, Carrot, Beet, Swiss Chard and Ginger Juice

Section

1.5

Ingredients Makes 1 serving

— 2 apples

— 4 carrots

— 2 beets (beetroot)

— 6 leaves swiss chard (silverbeet)

— 1" (2.5cm) piece ginger root

Add all ingredients through juicer and enjoy.

Calories    200cal

837kJ

Protein      4g

Fiber         2g

Nutritional information is estimated.

Reboot Juice Recipe

Apple, Beet, Celery and Carrot Juice

Section

1.6

Ingredients Makes 1 serving

— 4 carrots, stems removed

— 1 apple

— 1 celery stalk

— 1 beet (beetroot)

— 1/4" (0.5cm) piece ginger root (optional)

Add all ingredients through juicer and enjoy.

Calories    225cal

942kJ

Protein      3g

Fiber         1g

Nutritional information is estimated.

Reboot Juice Recipe

Mint Tropical Coconut Juice

Section

1.7

Ingredients Makes 1 serving

— 1/4 large pineapple, core removed and roughly cubed

— 1 cup (250ml) blackberries

— 1 kiwi fruit

— 1/2 pear

— 1/2 cup (125ml) coconut water

— 30 mint leaves

Add all ingredients through juicer and enjoy.

Calories    200cal

837kJ

Protein      1g

Fiber         2g

Nutritional information is estimated.

Reboot Juice Recipe

Gazpacho Juice

Section

1.8

Ingredients Makes 1 serving

— 4 plum tomatoes

— 1 large cucumber

— 2 stalks celery

— 1 red bell pepper (red capsicum)

— 1/4 small red onion

— 2 handfuls parsley, leaves and stems

— 1 lime

Add all ingredients through juicer and enjoy.

Calories    250cal

1,047kJ

Protein      3g

Fiber         2g

Nutritional information is estimated.

Reboot Juice Recipe

Great Green Fruity Mix

Section

1.9

Ingredients Makes 1 serving

— 2 handfuls beet greens (beetroot), red swiss chard (silverbeet), kale (tuscan cabbage), spinach or a combination, roughly chopped

— 1 apple

— 1/2 pear

— 10 strawberries, green tops cut off

— 1 cup (250ml) coconut water

Add all ingredients through juicer and enjoy.

Calories    255cal

1,068kJ

Protein      4g

Fiber         3g

Nutritional information is estimated.

Reboot Juice Recipe

Great Greens Juice

Section

1.10

Ingredients Makes 1 serving

— 2 green apples

— 2–3 handfuls spinach

— 6–8 leaves swiss chard (silverbeet)

— 1 cucumber

— 4 stalks celery

— 1/2 fennel bulb

— 1 bunch basil

Add all ingredients through juicer and enjoy.

Calories    220cal

921kJ

Protein      4g

Fiber         2g

Nutritional information is estimated.

Reboot Juice Recipe

Green Juice

Section

1.11

Ingredients Makes 1 serving

— 6 leaves kale (tuscan cabbage)

— 2 handfuls spinach

— 1/2 cucumber

— 4 stalks celery

— 2 apples

— 1" (2.5cm) piece ginger root

Add all ingredients through juicer and enjoy.

Calories    180cal

754kJ

Protein      3g

Fiber         1g

Nutritional information is estimated.

Reboot Juice Recipe

Green Lemonade

Section

1.12

Ingredients Makes 1 serving

— 1 green apple

— 1–2 handfuls spinach

— 6–8 kale leaves (tuscan cabbage)

— 1/2 cucumber

— 4 celery stalks

— 1/2 lemon

Add all ingredients through juicer and enjoy.

Calories    210cal

879kJ

Protein      2g

Fiber         1g

Nutritional information is estimated.

Reboot Juice Recipe

Lemon Lime Juice

Section

1.13

Ingredients Makes 1 serving

— 1 lemon

— 1 lime

— 2 pears

— 2 green apples

— 2 carrots

— 2 wedges purple cabbage

— 1" (2.5cm) piece ginger root

Add all ingredients through juicer and enjoy.

Calories    325cal

1,360kJ

Protein      4g

Fiber         2g

Nutritional information is estimated.

Reboot Juice Recipe

Mexican-Style Jugo Juice

Section

1.14

Ingredients Makes 1 serving

— 2 large cucumbers

— 4 handfuls cilantro (coriander), leaves and stems roughly chopped

— 1 lime

— 1 poblano pepper (red chili pepper), ribs and seeds removed

— 1 apple

Add all ingredients through juicer and enjoy.

Calories    150cal

628kJ

Protein      1g

Fiber         2g

Nutritional information is estimated.

Reboot Juice Recipe

Minty-Fresh Berry

Section

1.15

Ingredients Makes 1 serving

— 2 cups (500ml) blueberries

— 2 kiwi fruit

— 16 strawberries, green tops cut off

— 2 handfuls mint leaves

Add all ingredients through juicer and enjoy.

Calories    250cal

1,047kJ

Protein      1g

Fiber         4g

Nutritional information is estimated.

Reboot Juice Recipe

Purple Power Juice

Section

1.16

Ingredients Makes 1 serving

— 6 cups (1.5L) red grapes

— 1 apple

— 2" (5cm) piece ginger root

— 1/2 cup (125ml) blackberries

Add all ingredients through juicer and enjoy.

Calories    350cal

1,465kJ

Protein      1g

Fiber         1g

Nutritional information is estimated.

Reboot Juice Recipe

Refreshing Fennel and Pear Juice

Section

1.17

Ingredients Makes 1 serving

— 2 pears

— 2 medium fennel bulbs

Add all ingredients through juicer and enjoy.

Calories    245cal

1,026kJ

Protein      1g

Fiber         3g

Nutritional information is estimated.

Reboot Juice Recipe

Spinach, Fennel and Cucumber Juice

Section

1.18

Ingredients Makes 1 serving

— 1 fennel bulb

— 1 cucumber

— 3 celery stalks

— 3 handfuls spinach

Add all ingredients through juicer and enjoy.

Calories    130cal

544kJ

Protein      2g

Fiber         1g

Nutritional information is estimated.

Reboot Juice Recipe

Sunset Blend

Section

1.19

Ingredients Makes 1 serving

— 1 large sweet potato

— 1 medium carrot

— 1 red bell pepper (red capsicum)

— 2 large beets (beetroots)

— 2 apples

— 1 orange (optional)

Add all ingredients through juicer and enjoy.

Calories    325cal

1,361kJ

Protein      3g

Fiber         2g

Nutritional information is estimated.

Reboot Juice Recipe

Sweet ’n Tart Citrus Juice

Section

1.20

Ingredients Makes 1 serving

— 3 cups (750ml) cranberries

— 2" (5cm) piece ginger root

— 3 oranges

— 2 small ruby red grapefruit

— 2 limes

Add all ingredients through juicer and enjoy.

Calories    375cal

1,570kJ

Protein      2g

Fiber         9g

Nutritional information is estimated.

Reboot Juice Recipe

V28

Section

1.21

Ingredients Makes 1 serving

— 3 large beets (beetroot)

— 2 medium carrots

— 2 stalks celery

— 4 plum tomatoes

— 4 handfuls parsley, leaves and stems, roughly chopped

— 1 jalapeno (chili pepper), ribs and seeds removed

— 12 red radishes

Add all ingredients through juicer and enjoy.

Calories    255cal

1,068kJ

Protein      6g

Fiber         2g

Nutritional information is estimated.

Reboot with Joe

Smoothies

All smoothie recipes yield 1 serving (16 – 20 oz or 2 cups (500ml)).

Reboot Smoothies

Blackberry Kiwi Blend Smoothie

Section

2.1

Ingredients Makes 1 serving

— 1/4 large pineapple, core removed and roughly cubed

— 1 cup (250ml) blackberries

— 1 kiwi fruit

— 1 banana

— 1/2 pear

— 1/2 cup (125ml) coconut water

— 2 handfuls mint leaves

— 1 Tbsp (15ml) flax seed oil, optional

Add all ingredients to blender and liquefy.

Calories    458cal

1,918kJ

Protein      6g

Fiber        18g

Reboot Smoothies

Great Green Fruit Blend Smoothie

Section

2.2

Ingredients Makes 1 serving

— 2 cups beet (beetroot) greens, red swiss chard (silverbeet), kale (tuscan cabbage), spinach or a combination

— 1 banana

— 1 apple

— 1/2 pear

— 10 strawberries, green tops cut off

— 1 cup (250ml) coconut water

Add all ingredients to blender and liquefy.

Calories    337cal

1,411kJ

Protein      9g

Fiber        18g

Reboot Smoothies

Pomegranate Blueberry Chard Blend Smoothie

Section

2.3

Ingredients Makes 1 serving

— 1/2 cup (125ml) frozen pomegranate seeds

— 1 cup (250ml) blueberries

— 5 leaves swiss chard (silverbeet)

— 1/2 cup (125ml) of coconut water

— crushed ice or ice cubes ( if using fresh fruit)

Add all ingredients to blender and liquefy.

Calories    256cal

1,072kJ

Protein      8g

Fiber        9.5g

Reboot Smoothies

Very Berry Mango Blend Smoothie

Section

2.4

Ingredients Makes 1 serving

— 1/2 cup (125ml) strawberries

— 1/2 cup (125ml) blueberries

— 1/2 cup (125ml) raspberries

— 1/2 cup (125ml) blackberries

— 1/2 mango

— 1/2 avocado

— 1/2 cup (125ml) of coconut water

— 1/2 cup crushed ice or ice cubes (if using fresh fruit)

Add all ingredients to blender and liquefy.

Calories    380cal

1,591kJ

Protein      5g

Fiber        20g

Reboot with Joe

Fruit Bakes

Reboot Fruit Bakes

Apple Peach Bake

Section

3.1

Ingredients Makes 2 servings

This dish is delicious warm or cool.

— 4 peaches, sliced (remove pit)

— 2 apples, chopped

— 3 Tbsp (45g) raisins (or figs)

— 1 Tbsp (15g) cinnamon (or more to taste)

Directions

1) Coat baking dish with coconut oil.

2) Mix all ingredients in a bowl then place into oven safe baking dish and cover.

3) Bake at 375°F (190°C) for 45 minutes or until apples are soft.

4) Cool and enjoy!

Per serving

Calories    177cal

741kJ

Protein      2g

Fiber         7g

Reboot Fruit Bakes

Cherry Cinnamon Apple Bake

Section

3.2

Ingredients Makes 1 serving

This dish is delicious warm or cool.

— 1 cup (250ml) cherries, cut and discard pit

— 2 apples, cored and chopped

— 3 Tbsp (45g) raisins (choose golden variety for a twist)

— 1 Tbsp (15g) cinnamon (or more to taste)

— 1/2 tsp (3g) nutmeg

Directions

1) Coat baking dish with coconut oil.

2) Place into oven safe baking dish and cover.

3) Bake at 375°F (190°C) for 45 minutes or until apples are soft.

4) Cool and enjoy!

Calories    249cal

1,043kJ

Protein      2g

Fiber         9g

Reboot Fruit Bakes

Maple & Cinnamon Baked Apples and Pears

Section

3.3

Ingredients Makes 1 serving

— 2 large hard pears or apples

— 2 tsp (10ml) pure maple syrup

— 3 tsp (15ml) water

— 1/4 tsp (2g) cinnamon

— 1 Tbsp (15g) raisins

Directions

1) Preheat the oven to 375°F (190°C).

2) Slice off the tops of the apples or pears and set aside.

3) With a small knife or apple corer, hollow out a 1" (2.5cm) cylinder in the center of each apple, being careful not to poke through to the bottom.

4) If you are using a paring knife, you might need to make the initial cut and then use a spoon to dig out the core.

5) In a small bowl, whisk together the next three ingredients.

6) Divide the raisins between the apples or pears, and then fill with the liquid mixture.

7) Don’t worry if the filling doesn’t reach the top, it will expand as it cooks.

8) Replace the tops on the fruit and place in a small baking dish lined with parchment paper, making sure that the fruit are snug in the dish so that they don’t tip over.

9) Cover the dish with foil.

10) With a paring knife, cut three slits in the foil to let steam escape.

11) Bake for 35–45 minutes or until tender. Drizzle with extra maple syrup or agave upon serving, if desired.

Calories    274cal

1,147kJ

Protein      1.5g

Fiber         10.5g

Reboot with Joe

Salads

To find the perfect addition to your salads,

see Section 5: Salad Dressings & Dips.

Reboot Salads

Arugula Spinach Salad

Section

4.1

Ingredients Makes 1 serving

— 2 handfuls arugula (rocket)

— 1 handful spinach

— 1/3 avocado, sliced

— 1 small red onion, thinly sliced

— 1/2 large tomato, chopped (heirloom in the summer)

— 1/2 jicama, chopped

Combine all ingredients into a large bowl and toss with your salad dressing of choice.

Calories    176cal

737kJ

Protein      5g

Fiber         10g

Reboot Salads

Big Reboot Salad

Section

4.2

Ingredients Makes 1 serving

— 2 handfuls arugula (rocket)

— 2 handfuls spinach

— 1 handful red leaf lettuce

— 1/2 cucumber, chopped

— 1 large carrot, shredded

— 5–7 cherry tomatoes

— 1/4 head broccoli

— 1/4 head cauliflower

— 1/2 avocado, sliced

— 1/4 cup (100g) dried cranberries

Combine all ingredients into a large bowl and toss with your salad dressing of choice.

Calories    388cal

1,624kJ

Protein      3.5g

Fiber         13g

Reboot Salads

Carrot-Dill Salad

Section

4.3

Ingredients Makes 2 servings

— 3 handfuls greens (spinach, arugula (rocket), romaine lettuce, red leaf, etc.)

— 1 large carrot, shredded

— 1 fennel bulb, shredded

— 5–7 radishes, shredded

— 1 wedge cabbage, shredded

— 2–3 stalks celery, shredded

— fresh dill, to taste

— lemon juice, to taste

— 1/2 avocado, sliced

Combine all ingredients into a large bowl and toss with your salad dressing of choice.

Per serving

Calories   128cal

536kJ

Protein      4.5g

Fiber         8.5g

Reboot Salads

Green Basil Salad

Section

4.4

Ingredients Makes 1 serving

— 1 handful arugula (rocket)

— 1 handful red or green leaf lettuce

— fresh basil leaves, to taste

— 1 large or 2 small tomatoes

— 1/2 small red onion, diced

— 1 avocado, chopped

— 1/2 cucumber, sliced

— 1 large carrots, shredded

— 1/2 head broccoli, chopped

— 1/4 jicama, chopped

Combine all ingredients into a large bowl and toss with your salad dressing of choice.

Calories    240cal

1,005kJ

Protein      16g

Fiber         8g

Reboot Salads

Reboot Green Salad

Section

4.5

Ingredients Makes 1 serving

— Make it big! Any greens you like such as romaine hearts, baby romaine, baby spinach, baby arugula (rocket), add any veggie you like, e.g: cucumber, carrot, celery, pepper, tomato, fennel, radish, sprouts (not bean sprouts), onion, fresh herbs. Avocado may also be added for more substance.

— Dress with Ginger Honey Soy dressing.

Combine all of your greens and veggies of choice into large bowl and toss with Ginger Honey Soy dressing.

Salad + 2 Tbsp (30ml) Dressing

Calories    278cal

1,164kJ

Protein      3.5g

Fiber         9g

Reboot Salads

Reboot Rainbow Salad

Section

4.6

Ingredients Makes 1 serving

— 1 handful spinach

— 2 handfuls spring mixed greens

— 1 red pepper (red capsicum), chopped

— 1 large carrot, shredded

— 1/2 large cucumber, chopped

— 1/2 red onion, chopped

Combine all ingredients into a large bowl and toss with your salad dressing of choice.

Calories    90cal

377kJ

Protein      4g

Fiber         7g

Reboot Salads

Refreshing Cucumber Salad

Section

4.7

Ingredients Makes 1 serving

— 3 seedless cucumbers

— 1 tsp (5g) sea salt

— 1/2 medium red onion

— 1/2" (1.75cm) ginger, finely minced

— 2 Tbsp (30ml) fresh lime juice

— 2 Tbsp (30g) fresh dill, chopped

— dash cayenne pepper, optional

Directions

1) Peel the cucumbers and slice in half lengthwise.

2) Place the cucumber halves cut side down on a cutting board and slice into thin half moons, about 1/4" (1cm) thick.

3) Place in a medium sized bowl and toss with the salt.

4) Allow the cucumbers to sit for 1 hour so that the cucumbers release some of their water.

5) Strain the cucumbers and toss with the red onion, lime juice, ginger, cayenne pepper and fresh dill.

Calories    138cal

578kJ

Protein      6g

Fiber         4.5g

Reboot Salads

Seaweed Salad

Section

4.8

Ingredients Makes 4 servings

— 1 cup (250ml) soaked arame seaweed

— 2 Tbsp (30ml) flax oil

— 1 avocado, sliced

— 1 tomato, chopped

— 1/4 red onion, finely chopped

— 1 carrot, chopped or shredded

— parsley, to taste, finely chopped

— fresh lemon juice, to taste

— sea salt, to taste

— dash of cayenne

Directions

Add all ingredients together in bowl, mix and enjoy.

Per serving

Calories    163cal

682kJ

Protein      3g

Fiber         6.5g

Reboot Salads

Spinach, Broccoli, Orange and Arugula Salad with Dressing

Section

4.9

Ingredients Makes 4 servings

— 1/4 cup (60ml) cider vinegar

— 2 Tbsp (30ml) rice vinegar

— 1 Tbsp (15ml) extra virgin olive oil

— 1 tsp (5ml) pure maple syrup

— 1 tsp (5ml) honey

— 1 tsp (5ml) dijon mustard

— dash sea salt

— dash black pepper, coarsely ground

Combine the above ingredients in a jar.

Cover and shake well.

— 3 handfuls arugula (rocket) leaves

— 4 handfuls chopped fresh spinach

— 3 handfuls small broccoli florets (can steam if desired)

— 4 oranges, peeled and cut into sections

Directions

1) Place all ingredients into a large bowl and add dressing.

2) Stir well.

3) Save extra in refrigerator for the next day.

Per serving

Calories    232cal

971kJ

Protein      8g

Fiber         9g

Reboot Salads

Steamed Snow Peas, Broccoli and Green Beans Salad with Ginger Honey Soy Dressing

Section

4.10

Ingredients Makes 4 servings

— 1 handful snow peas, ends trimmed

— 1 handful green beans, ends trimmed

— 1 head broccoli, cut into florets

Directions

1) Heat a pot with boiling salted water and cover with a steamer basket.

2) Add the vegetables and steam about 5 minutes, until the vegetables are cooked but still green and crisp.

3) Drizzle with the Ginger Honey Soy Dressing.

Veggies + Dressing

Calories    203cal

850kJ

Protein      3g

Fiber         4g

Reboot with Joe

Salad Dressings & Dips

Reboot Salad Dressings & Dips

Corn & Tomato Salsa

Section

5.1

Ingredients Makes 4 servings

— 4 ears corn (stalks)

— 2 tomatoes, chopped

— 1 small onion, chopped

— 1 red bell pepper (red capsicum), seeded and chopped

— 1 avocado, diced

— 1 handful fresh cilantro (coriander), chopped

— 2 Tbsp (30ml) lime juice (from lime)

— 2 tsp (10g) cumin

— 2 Tbsp (30ml) olive oil

— 1 jalapeno (chili pepper), optional

Directions

1) Boil corn for 5 minutes (or roast on grill).

2) Remove kernels from ear.

3) Combine all ingredients in a bowl, refrigerate for at least 1 hour or overnight.

Per serving

Calories    220cal

921kJ

Protein      4g

Fiber         7g

Reboot Salad Dressings & Dips

Ginger Honey Soy Dressing

Section

5.2

Ingredients Makes 5—6 servings

— 2" (5cm) fresh ginger, minced

— 3 cloves fresh garlic, minced

— 2 Tbsp (30ml) raw honey

— 4 Tbsp (60ml) shoyu or tamari or soy sauce

— 4 Tbsp (60ml) olive oil

Directions

1) Puree the first four ingredients in a blender.

2) With the blender running, slowly add the oil until the dressing is emulsified.

3) Keeps up to 1 week in the refrigerator.

Per serving

Calories    121cal

507kJ

Protein      0.2g

Fiber         0.2g

Reboot Salad Dressings & Dips

Mustard Vinaigrette

Section

5.3

Ingredients Makes 8—9 servings

— 1/3 cup (70ml) apple cider vinegar

— 1 1/2 Tbsp (20ml) wholegrain mustard

— 2/3 cups (150ml) cold pressed olive oil

— sea salt and fresh ground pepper to taste

Directions

1) Puree the vinegar and mustard in a blender.

2) With the blender running, slowly pour in the olive oil.

3) Season to taste with the salt and pepper.

4) Keeps up to 1 week in the refrigerator.

5) For Honey Mustard Vinaigrette: add 3/4 Tbsp (12ml) Raw Honey

Per serving

Calories    157cal

657kJ

Protein      0.2g

Fiber         0.2g

Reboot Salad Dressings & Dips

Salsa

Section

5.4

Ingredients Makes 6 servings

— 3 tomatoes, chopped

— 1 small onion, chopped

— 1 jalapeno (chili pepper), seeded and finely chopped,

optional

— 1 handful cilantro (coriander), chopped

— 1 Tbsp (15ml) lime juice

— pinch of salt

Directions

1) Combine all ingredients and toss.

2) You can also throw tomato, onion and jalapeno chili pepper into a food processor before mixing with lime juice.

Per serving

Calories    20cal

84kJ

Protein      0.3g

Fiber         0.3g

Reboot Salad Dressings & Dips

Guacamole

Section

5.5

Ingredients Makes 6 servings

— 2 avocados

— 2 Tbsp (30ml) lime juice

— pinch of fresh ground pepper

— pinch of chili powder

— pinch of salt

— 1 clove garlic, minced

Directions

1) Scoop avocados into a bowl.

2) Mash with a potato masher or place into food processor and puree all ingredients.

Veggie Dippers for Guacamole and Salsa

Salsa and Guacamole are tasty, healthy, and easy to make dips for veggies. Try any crunchy vegetable, like celery, cucumber, carrots, bell peppers (capsicum) and jicama.

For something delicious and new, make Sweet Potato ‘chips’ to dip.

— Peel and cut sweet potatoes into circles, spray with olive oil add salt and pepper, bake at 450°F (230°C) for 30 minutes until crisp.

1 sweet potato makes 4 servings.

Per serving

Calories    100cal

419kJ

Protein      0.3g

Fiber         2g

Reboot Salad Dressings & Dips

Sundried Tomato Dressing

Section

5.6

Ingredients Makes 4 servings

— 1/2 cup (115g) sundried tomatoes

— 1 clove garlic

— 1 handful basil

— 1 Tbsp (15ml) lemon juice

— 1/4 cup (60ml) olive oil

— sea salt and fresh ground pepper to taste

Directions

1) In a blender, combine the first four ingredients.

2) With the blender running, slowly add the olive oil.

3) Season to taste with salt and pepper.

4) Add more lemon juice if needed.

5) Keeps up to 1 week in the refrigerator.

Per serving

Calories    150cal

638kJ

Protein      1g

Fiber         1g

Reboot with Joe

Snacks

Reboot Snacks

Berry Bowl

Section

6.1

Ingredients Makes 2 servings

— 2–3 handfuls of fresh berries

(blueberry, raspberry, blackberry, strawberry)

Combine berries in a bowl and enjoy.

Per serving

Calories    106cal

444kJ

Protein      2g

Fiber         6g

Reboot Snacks

Crunch & Munch

Section

6.2

Ingredients Makes 2 servings

— 2 large carrots

— 4 stalks celery

— 1/4 large cucumber

— 1 small handful broccoli florets

— 1 small handful cauliflower florets

Directions

1) Cut carrots, celery, cucumber up into stalks.

2) Dip veggies in Honey Mustard Vinaigrette (2 Tbsp (30ml)).

Per serving

Calories    180cal

754kJ

Protein      2g

Fiber         4g

Reboot Snacks

Fresh Summer Veggie Mix

Section

6.3

Ingredients Makes 4 servings

— 2–3 heirloom tomatoes (when seasonal), sliced

— large handful basil

— 1/2 cucumber, sliced

— 1 Tbsp (15ml) olive oil

— 1 tsp (5ml) sea salt

— fresh ground pepper

— balsamic vinegar to taste

Directions

1) Add tomatoes, basil and cucumber in a bowl.

2) In a separate bowl, combine olive oil, sea salt, pepper and balsamic vinegar.

3) Drizzle oil mixture over tomatoes, basil and cucumber and toss.

4) For best results, refrigerate before serving.

Per serving

Calories    50cal

209kJ

Protein      1g

Fiber         3g

Reboot Snacks

Kale Chips

Section

6.4

Ingredients Makes 2 servings

— 8–10 leaves kale (tuscan cabbage)

Directions

1) Toss with 2 Tbsp. olive oil, add pepper, sea or celtic salt.

2) Bake at 350°F (175°C) for 12–15 minutes until crisp.

3) Check at 10 minutes.

Per serving

Calories    34cal

142kJ

Protein      2g

Fiber         2g

Reboot Snacks

Melon Mania

Section

6.5

Ingredients Makes 4 servings

— 1 cup (155g) watermelon, cubed

— 1/4 of a cantaloupe (rockmelon), cubed

— 1/4 of a honeydew melon, cubed

— add fresh mint as garnish (optional)

Directions

1) Place all ingredients into a bowl.

2) Top with mint leaves.

Per serving

Calories    46cal

193kJ

Protein      1g

Fiber         1g

Reboot Snacks

Sweet Potato and Carrot ‘Fries’

Section

6.6

Ingredients Makes 2 servings

— 2 medium sweet potatoes

— 2 large carrots

— 2 Tbsp (30ml) olive oil

— 1 tsp (5g) ground cumin

— dash of pepper

— dash of sea salt

Directions

1) Preheat oven to 425°F (220°C).

2) Peel the sweet potatoes and carrots.

3) Cut the potatoes in half lengthwise, and slice each half into 4 equal wedges.

4) For the carrots, cut in half crosswise into two chunks.

5) Slice each chunk lengthwise into 2 pieces, and cut each piece into 2 or 3 wedges, making them roughly the same size as the potatoes.

6) Put the potato and carrot wedges into a bowl and toss with the oil, cumin, pepper and salt.

7) Arrange on baking sheet lined with parchment paper.

8) Bake for 30 minutes or until the flesh is tender and the outside is lightly browned and the edges slightly crisp.

Note: You can substitute any combination of cinnamon, nutmeg, cayenne, rosemary or other spices for the cumin and pepper.

Per serving

Calories    276cal

1,156kJ

Protein      4g

Fiber         6g

Reboot Snacks

Tasty Tart Treat

Section

6.7

Ingredients Makes 4 servings

— 1/2 grapefruit, cut into wedges

— 1/4 pineapple, cubed

— 1 orange, cut into wedges

— 1 kiwi, sliced

— 1/2 mango, sliced

— fresh mint

Mix together in a bowl. Enjoy!

Per serving

Calories    80cal

335kJ

Protein      1g

Fiber         3g

Reboot Snacks

Watermelon-Mint Bowl

Section

6.8

Ingredients Makes 4 servings

— 1/4 watermelon, cubed

— 4 mint leaves

— 1–2 scallions (spring onion), diced (optional)

Place watermelon in bowl, top with mint leaves and scallions (spring onion).

Per serving

Calories    48cal

201kJ

Protein      1g

Fiber         2.5g

Reboot with Joe

Soups

Reboot Soup Recipes

Green Vegetable Soup

Section

7.1

Ingredients Makes 4—6 servings

— 2 Tbsp (30ml) olive oil

— 2 leeks, white and light green parts, thinly sliced

— 3 cloves garlic, minced

— 1 head broccoli, trimmed to small florets

— 2 medium zucchini (courgette), cut into half moons

— 1 head spinach, roughly chopped

— 1/4 handful basil

— 1 tsp (5g) sea salt

— dash of fresh ground pepper

— 6 cups (1.5L) water

— large handful basil, chopped

Directions

1) In a large stock pot or Dutch oven, heat the olive oil over medium high heat.

2) Add the leeks and garlic and sauté for 3 minutes.

3) Add the broccoli, zucchini (courgette), spinach, basil, salt and pepper.

4) Stir and cook for 5 minutes.

5) Add the water and bring to a boil.

6) Lower the heat and simmer for 15 minutes.

7) Remove from the heat and stir in the chopped basil.

Per serving

Calories    126cal

528kJ

Protein      5g

Fiber         4g

Reboot Soup Recipes

Harvest Roasted Vegetable Comfort Soup

Section

7.2

Ingredients Makes 4 servings

— 4 cups (1L) leftover roasted veggies

— 4 cups (1L) low sodium vegetable broth

— 1 large green apple, chopped

— 2 cloves garlic, 1 minced, 1 chopped

— 1/2 cup (125ml) water

— 2 Tbsp (30ml) olive oil

— sea salt and fresh ground pepper to taste

— dried basil to taste

— dried thyme to taste

Directions

1) Add roasted veggies, 1/2 cup (125ml) broth, water, to blender and puree until thick and smooth.

2) Add more water as needed to desired texture.

3) In the meantime, place olive oil in pot and heat on low–medium.

4) Add chopped garlic, stir, and then add pureed veggies.

5) Add remainder of broth and apples, increase heat to medium.

6) Simmer until apples are a little tender, about 5 minutes.

7) Ladle apples with some soup out of pot and add to blender, puree with minced garlic.

8) Return apple-soup puree to pot and stir.

9) Cover and simmer on low until heated through, approximately 8–10 minutes.

Per serving

Calories    185cal

775kJ

Protein      2g

Fiber         6g

Reboot Soup Recipes

Pear and Squash Soup

Section

7.3

Ingredients Makes 2 servings

— 1 butternut squash or sugar pumpkin

— 1 Tbsp (15ml) olive oil

— 3 pears, peeled and chopped

— 1 1/2 small onions, thinly sliced

— 2 1/3 cups (570ml) water

— 3 1/3 cups (820ml) low sodium vegetable broth

— dash of sea salt

— pinch of fresh ground black pepper

— for a kick, add 1–2 tsp (5g) of yellow curry powder and 1 tsp (5g) cumin

Directions

1) Preheat oven to 375°F (190°C).

2) Cut squash in half lengthwise and scoop out then discard seeds. Place squash halves, flesh sides down in a baking dish with water and bake for 45 minutes or until tender.

3) Remove from oven and cool.

4) Peel off skin of squash and spoon flesh into a bowl then mash.

5) In a large pot/Dutch oven, sauté chopped pear and onion in olive oil for approximately 10 minutes or until lightly browned.

6) Add squash, water, broth, salt, pepper (add curry powder and cumin if including these ingredients) and bring to a boil.

7) Partially cover pot, reduce heat, and simmer 40 minutes.

8) Place approximately half of squash mixture in a blender, puree until smooth.

9) Pour mixture into a large bowl; repeat procedure with remaining squash until all of it has been blended.

10) Return squash mixture to pot.

11) Warm over low heat 3 minutes or until heated.

Per serving

Calories    290cal

1,214kJ

Protein      8g

Fiber         11g

Reboot Soup Recipes

Raw Carrot Ginger Soup

Section

7.4

Ingredients Makes 2 servings

— 3 cups (750ml) carrot juice

— 1 ripe avocado

— 2 Tbsp (30ml) pure maple syrup

— 1 Tbsp (30ml) ginger, minced

— pinch of ground cayenne pepper

— pinch of sea salt

— 1/2 cup (125ml) coconut meat, optional

— 2 Tbsp (30ml) avocado or olive oil, for garnish

— 1/2 handful cilantro (coriander), chopped, for garnish

Directions

1) Puree the first seven ingredients in a blender until completely smooth.

2) Taste and adjust the seasonings if necessary.

3) Garnish the soup with a drizzle of oil and the chopped cilantro (coriander).

Per serving

Calories    234cal

980kJ

Protein      2g

Fiber         7g

Reboot Soup Recipes

Squash & Apple Soup

Section

7.5

Ingredients Makes 4 servings

— 1 acorn or butternut squash or baby pumpkin

— 2 apples, peeled and sliced

— 1 small onion, diced

— 2 carrots, washed, peeled and diced

— 1 Tbsp (30ml) olive oil

— ground black pepper, to taste

— 8 cups (2L) vegetable broth

Directions

1) Roast squash (cut in half, remove seeds) place flesh side down in baking dish with 1–2 cups (400ml) water.

2) Cook at 450°F (230°C) for 40–50 minutes until flesh is bright orange and soft.

3) Sauté onion and carrot in olive oil for 5 minutes until onion is clear.

4) Add broth and apple; simmer 10 minutes until apple is soft.

5) Add squash (remove from skin).

6) Puree in blender or use hand blender.

7) Add pepper to taste.

Per serving

Calories    210cal

879kJ

Protein      2.5g

Fiber         5g

Reboot Soup Recipes

Sweet Potato and Bok Choy Soup

Section

7.6

Ingredients Makes 4 servings

— 3 Tbsp (45ml) olive oil

— 1 medium onion, diced

— 2 leeks, white part only, roughly chopped

— 2 cloves garlic, minced

— pinch red pepper flakes

— 2 medium carrots, sliced into 1/4" thick rounds

— 2 celery stalks, diced

— 1 large sweet potato, peeled and roughly chopped

— 2 sprigs thyme

— 2 sprigs parsley

— 1 tsp (5g) salt

— 4 cups (1L) water

— 1 large bok choy or 3 baby bok choy, cleaned and torn in pieces

— dash of fresh ground pepper

Directions

1) Heat the oil in a large pot over medium heat.

2) Add the onion, leeks, garlic and red pepper flakes and sauté until the vegetables soften, about 3 minutes.

3) Add the carrots, celery, sweet potato, thyme, parsley and salt and sauté 3 minutes.

4) Add the water and increase the heat to high.

5) Bring the mixture to a boil, then return to a simmer and cook until the vegetables soften, about 30 minutes.

6) Stir in the bok choy and cook for another 5 minutes.

7) Stir in the pepper and any additional salt if necessary.

8) Remove the thyme and parsley sprigs and serve.

Per serving

Calories    215cal

900kJ

Protein      5.5g

Fiber         6g

Reboot Soup Recipes

Vegetable Soup

Section

7.7

Ingredients Makes 4 servings

— 3 Tbsp (45ml) olive oil

— 1 large onion, chopped

— 3 cloves garlic, minced

— 3 medium carrots, chopped

— 3 celery stalks, chopped

— 3 tomatoes, chopped with juice reserved

— 1 medium zucchini (courgette), cut into half moons

— 1 handful green beans, trimmed to 1"/2.5cm pieces

— 6–8 leaves kale (tuscan cabbage) or other leafy green such as chard or bok choy, chopped into small pieces

— 6 cups (1.5L) water

— 1/2 sprig fresh thyme, chopped

— 2–3 leaves fresh oregano, chopped (or 1/2 Tbsp (10g) dried)

— 1 tsp (5g) sea salt

— dash of fresh ground black pepper

Directions

1) In a large stock pot, heat the olive oil over medium high heat.

2) Add the onion, garlic, carrots and celery and sauté for 5 minutes.

3) Add the tomatoes, zucchini (courgette), green beans, water, salt, pepper, thyme and oregano; stir and bring to a boil.

4) Reduce the heat to a simmer and cook the soup for 10 minutes.

5) Add the chopped kale or other leafy greens and cook for an additional 5 minutes.

6) Season to taste with the salt and pepper.

Per serving

Calories    185cal

775kJ

Protein      4g

Fiber         5.5g

Reboot with Joe

Veggie Dishes

Reboot Veggie Dishes

Apple, Parsnips and Sweet Potatoes

Section

8.1

Ingredients Makes 4 servings

— 4 parsnips, peeled and cut into bite size pieces

— 2 medium sweet potatoes, peeled and cut into bite size pieces

— 1 small onion, sliced

— 2 apples (try fuji or gala), cored and diced

— 2 cloves garlic

— black pepper to taste

Directions

1) Preheat oven to 450°F (230°C).

2) Place sweet potatoes, parsnips and apples with garlic and onions in a covered baking dish and spray with olive oil, add pepper to taste.

3) Roast for 40–50 minutes until tender.

Per serving

Calories    220cal

921kJ

Protein      4g

Fiber         10g

Reboot Veggie Dishes

Baked Zucchini with Tomatoes and Herbs

Section

8.2

Ingredients Makes 4 servings

— 5 small zucchini (courgette)

— 4 fresh scallions (spring onion), sliced, white and green parts separated

— 1 small onion, chopped

— 2 plum tomatoes, coarsely chopped

— 4–6 celery leaves (from inner stalks), chopped

— 1 handful basil, chopped, plus extra for garnish

— 1/4 cup (60ml) olive oil

— 1 tsp (5g) sea salt

— dash fresh ground black pepper

Directions

1) Preheat oven to 425°F (220°C).

2) Slice the zucchini (courgette) in half crosswise.

3) Cut each half again lengthwise, and slice each of the halves into 4 equal, 1/2" pieces; they should look like sticks.

4) In a bowl, mix together the zucchini (courgette) sticks with the white parts of the scallions, onion, tomatoes, celery leaves and basil.

5) Mix in the olive oil, salt and pepper and toss to combine.

6) Pour into a large baking dish and bake for 20 minutes.

7) Garnish with the sliced green tops of the scallions and the extra chopped basil.

Per serving

Calories    153cal

641kJ

Protein      1.5g

Fiber         1.5g

Reboot Veggie Dishes

Garam Masala Spiced Collard Greens

Section

8.3

Ingredients Makes 4 servings

— 8–10 leaves collard greens, ribs removed and chopped

— 1 1/2 tsp (7g) garam masala*

— 1 tsp (5g) turmeric

— 4 Tbsp (60ml) grape seed oil or olive oil

— 2 Tbsp (30ml) mustard seed oil

— 1 tsp (5g) sea salt or Himalayan salt

— 1/2 handful fresh cilantro (coriander), chopped

Directions

1) Heat a large saucepan or Dutch oven over medium high heat.

2) Add the Garam Masala and turmeric and heat until fragrant, about 2 minutes, stirring to make sure that the spices do not burn.

3) Add both oils to the pan, stirring to make sure that the spices and oils completely mix.

4) Add the collard greens and salt and toss to coat in the oil.

5) Cover the pan and cook until the greens are wilted, about 5 minutes.

6) Remove from the heat and mix in the chopped cilantro (coriander).

*Garam Masala

A store bought spice blend, or use the recipe below to make your own:

— 2 Tbsp (30g) each cumin, coriander and cardamom seeds

— 1 tsp (5g) whole cloves

— 2 Tbsp (30g) black peppercorns

— 1 small stick cinnamon

Grind all ingredients in a spice grinder or mortar and pestle.

Per serving

Calories    275cal

1,151kJ

Protein      7.5g

Fiber         10.5g

Reboot Veggie Dishes

Kale-Zucchini Stir Fry

Section

8.4

Ingredients Makes 2 servings

— 6 leaves kale (tuscan cabbage)

— 1/2 eggplant (aubergine), cut into half moons

— 1 zucchini or 1/2 large zucchini (courgette), cut into circles

— 2 cloves garlic, minced or chopped

— 1/2 onion, finely chopped

— 1 Tbsp (15ml) olive oil

— fresh chives, to taste, finely chopped

— parsley, to taste, finely chopped

— sea salt, to taste

— fresh ground pepper, to taste

Directions

1) Heat olive oil in pan on medium, add onion and sauté.

2) Add eggplant (aubergine), zucchini (courgette) and garlic, cook until lightly browned and soft.

3) Add kale (tuscan cabbage) and chives.

4) Sauté briefly, 1–2 minutes so that kale (tuscan cabbage) remains a rich green.

5) Serve with steamed fresh corn ear.

Per serving

Calories    108cal

452kJ

Protein      4g

Fiber         6g

Reboot Veggie Dishes

Lettuce Wraps

Section

8.5

Ingredients Makes 4 servings

— 6 leaves romaine lettuce

— 2 tomatoes, chopped

— 1 cup of cooked corn (remove corn cobs from the fresh corn)

— 2 avocados, sliced

— 1 red onion, chopped

— 1 jicama, sliced

— 1 Tbsp (15ml) olive oil

— sea salt and fresh ground pepper to taste

— 1 jalapeno (chili pepper), sliced, optional

Directions

1) Fill each lettuce leave with chopped tomato, corn, avocado, red onion and jicama.

2) Drizzle with olive oil, sprinkle with sea salt and fresh ground black pepper.

3) Add sliced jalapeno (chili pepper) for a kick.

Per serving

Calories    98cal

410kJ

Protein      1.5g

Fiber         3g

Reboot Veggie Dishes

Pumpkin Potato Bake

Section

8.6

Ingredients Makes 4 servings

— 1 sugar pumpkin, when seasonal, (substitute with canned when out of season)

— 2 medium sweet potatoes

— 1 Tbsp (15ml) olive oil

— sea salt and pepper, to taste

Directions

1) Roast pumpkin (remove top and seeds, great for baking to save for after your Reboot).

2) Cut pumpkin into sections and place in baking dish, flesh side down with water in the pan.

3) Roast in oven at 450°F (230°C) for 45–60 minutes.

4) Bake sweet potatoes next to pumpkin, wash well and pierce with fork first.

5) Cut and remove flesh from potatoes and mix all ingredients in a bowl.

6) Place into a baking dish and return to oven at 350°F (175°C) to warm.

Per serving

Calories    201cal

842kJ

Protein      2.5g

Fiber         4g

Reboot Veggie Dishes

Roasted Acorn Squash Stuffed with Mushroom and Sage

Section

8.7

Ingredients Makes 4 servings

— 1 medium acorn squash

— 3/4 tsp (4g) plus 1/4 tsp (1g) sea salt

— dash of fresh ground black pepper

— 6 Tbsp (90ml) olive oil, plus extra for brushing

— 2 cloves garlic, minced

— 1 large portobello mushroom, chopped

— 1 small onion, chopped

— 3–5 leaves fresh sage, finely chopped

— pinch red pepper flakes, optional

Directions

1) Preheat oven to 450°F (230°C) and trim off each end of the squash.

2) Stand the squash upright and halve lengthwise.

3) Scoop out the pulp and the seeds and discard.

4) Brush each squash half with olive oil, and then sprinkle with 3/4 tsp (4g) salt and the black pepper. Arrange cut sides down on a baking sheet lined with parchment paper.

5) Roast the squash until the flesh is tender and the edges are golden brown, approximately 25–35 minutes.

6) Remove from the oven, flip the squash halves over and set aside.

7) While the squash roasts, heat the olive oil in a medium saucepan over medium-high heat.

8) Add the onions and garlic and sauté 2 minutes, or until the onions begin to turn translucent.

9) Add the mushrooms, sage, 1/4 tsp (1g) salt and the red pepper flakes if using, and sauté until the mushrooms begin to soften, about 5 minutes.

10) Fill the roasted squash halves with the mushroom mixture and bake again for another 10 minutes.

Per serving

Calories    254cal

1,063kJ

Protein      2g

Fiber         2.5g

Reboot Veggie Dishes

Roasted Veggies — Mushroom, Eggplant, Sweet Potato, Kale

Section

8.8

Ingredients Makes 4 servings

— 6 portobello mushroom caps or 1 package baby bella mushrooms

— 1 eggplant (aubergine)

— 1 medium sweet potato

— 1 onion

— 8–10 leaves kale (tuscan cabbage)

— 3 cloves garlic

— 1 pinch paprika

— 1 pinch fresh ground black pepper

— 1 pinch mustard seed

— 1 small dash ground cumin

Directions

1) Preheat oven to 450°F (230°C).

2) Wash all ingredients well (except onion).

3) Cut into medium sized wedges.

4) Place on parchment paper.

5) Lightly coat ingredients with olive oil, add seasonings.

6) Roast in oven at 450°F (230°C) for 20 minutes.

7) Add kale (tuscan cabbage) last 5 minutes of roast.

8) Place into bowl, squeeze garlic onto other veggies.

Per serving

Calories    142cal

595kJ

Protein      7g

Fiber         9g

Reboot Veggie Dishes

Veggie Stir Fry

Section

8.9

Ingredients Makes 2 servings

— 1/2 head broccoli, chopped

— 1/2 red pepper (red capsicum), julienne

— 1/2 green pepper (green capsicum), julienne

— 2 medium carrots, julienne

— 1 cup (250ml) mushrooms, sliced

— 1/2 medium onion, sliced

— 1" (2.5cm) ginger, finely sliced

— 1 clove garlic, finely chopped

— 1 Tbsp (15ml) coconut oil

— 2 Tbsp (30ml) water

— ground black pepper to taste

— 1 Tbsp (15ml) low sodium soy sauce

— 1 tsp (5ml) rice vinegar

— red pepper flakes to taste

Directions

1) Mix soy sauce, vinegar, black pepper and red pepper flakes and set aside.

2) Heat oil and sauté veggies, add onion first and cook about 2–3 minutes until clear, then add garlic and ginger, then the rest of the vegetables.

3) When veggies are almost cooked (retain bright color and are still crunchy), add the sauce and stir into veggies.

4) Cook briefly.

Per serving

Calories    140cal

586kJ

Protein      4g

Fiber         5g

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