The 3 Best Clean Recipes

Our clean food guru, Candice Kumai, not only told us about clean ingredients and how to jumpstart that lifestyle fast, she also gave us three simple and delicious recipes of the clean persuasion. What better way to kick off your week than to add them to your cooking regimen for the next few days? If you wanted some #MondayMotivation, get started on the recipes below…

Herbed Cashews


Serves 6


1 pound raw cashews (about 3 cups)

1 tablespoon coconut oil, plus 1 teaspoon, melted (mmmm yum!)

2 tablespoons reduced-sodium tamari soy sauce

1 tablespoon dried oregano

2 tablespoons granulated garlic powder

1 tablespoon dried dill

½ teaspoon spirulina powder (optional)


Preheat the oven to 375˚F. Place the nuts on an ungreased baking sheet and pre-roast for 8 to 10 minutes until slightly golden. Remove from the oven and let cool. Reduce the oven temperature to 350˚F. Line baking sheets with parchment paper.

To a medium bowl, add the melted unrefined coconut oil, tamari soy sauce, 2 teaspoons of the dried oregano, 1 tablespoon of the garlic powder, and 2 teaspoons of the dried dill and mix well to combine. Add the cooled nuts to the bowl and toss well to coat.

Transfer the nuts to the lined baking sheets and bake in the oven at 350˚F for 10 minutes.

Remove the nuts from the oven and sprinkle with the remaining 1 teaspoon oregano,

1 tablespoon garlic powder, 1 teaspoon dried dill, and the spirulina powder, if using.

Return the nuts to the oven for 2 additional minutes.

These nuts are delicious warm, but can also be stored in an airtight container for up to 2 weeks.

The Anti-Inflammatory Smoothie

how to eat clean and lose weight

Serves 3; yields 30 ounces


1 frozen banana (or swap for 1 avocado to reduce sugar)

¾ cup frozen blueberries

¾ frozen blackberries

1½ cups unsweetened almond milk

1 teaspoon bee pollen

¼ cup raw walnuts

1 cup baby spinach

1 teaspoon spirulina powder (optional)


Combine all the ingredients in a blender and blend until smooth. Serve immediately.

Roasted Kabocha Squash Salad



1 kabocha squash, halved, quartered and thinly sliced into ½-inch moons

2 tablespoons extra-virgin olive oil

¼ teaspoon sea salt

1 ½ cups cooked quinoa

2 cups curly kale leaves, tough stems removed, finely chopped

1 Honeycrisp or Fuji apple, cored and sliced into 3/4 –inch pieces

¼ cup raw pepitas

¼ cup plus 2 tablespoons Apple Cider Vinaigrette


Preheat the oven to 375˚F. Line a baking sheet with aluminum foil.

In a large bowl, toss the squash slices with the olive oil until well coated. Spread the squash out in an even layer across the baking sheet, making sure each piece is touching the surface of the pan to ensure even browning. Sprinkle with the sea salt. Roast in the oven for about 20 minutes, then flip the squash and roast for another 20 minutes on the opposite sides. When the squash is fork-tender, remove from the oven and set aside to cool slightly.

While the squash is roasting, make the salad: To a large bowl, add the apple cider vinaigrette, quinoa, and kale and toss gently to coat. Add the slightly cooled squash, apple slices, and pepitas to finish. Toss well to coat and serve immediately at room temperature.


Unfiltered apple cider vinegar is so good for you in so many ways—from stimulating your circulation to clearing up breakouts. It is also adds a slightly sweet tang to any dressing. I love it paired with a bit of mustard and honey—delish.Yields 3. ounces

¼ cup unfiltered apple cider vinegar

2 tablespoons extra-virgin olive oil

¼ teaspoon sea salt

1 tablespoon Dijon mustard

1 teaspoon manuka honey or maple syrup

In a small bowl, whisk together all the ingredients until well combined. Store the dressing in a resealable glass jar, in the fridge, for up to 2 weeks.

Read our full interview with Candice Kumai. Also, check out what drinks are clean and 6 clean spices to use.