Susan's Recipes

Cleansing Oatmeal

The following recipe is great for a weekend cleanse when you have a little extra time to prepare breakfast.

· 1/2 cup steel cut oats
· 1 cup regular oats
· 1/2 cup oat bran
· 2 cups water
· Tsp Coconut oil
· Pinch of salt
· Tsp of cinnamon
· 1 tbsp Grade B Maple Syrup
· 1tbsp Honey
· Medium apple (optional)

Combine oats with water, coconut oil, salt, and cinnamon in a pot over medium heat. Cover, simmer until tender. Stir occasionally to avoid oats from sticking. This could take up to 30 mins.

Add Maple Syrup and Honey right before serving. If using apple, dice apple, and top each serving with a tbsp of apple.

Serves 2 to 3

**Remember to chew slowly! Eat this meal two to three times a week if possible**

Benefits of oatmeal:
· High in dietary fiber
· Heart healthy
· Reduces cholesterol
· Removes toxic wastes in small and large intestines.
· Cleanses your colon
· A carbohydrate that's slowly released in the blood stream that won't spike your blood sugar level.

Read more about the benefits of oats:

Fun Fact: Why add the apple? Apple is full of fiber, increases bone density, lowers cholesterol, and helps in the prevention of Alzheimer's, and certain cancers such as lung, breast, prostate, and colon. Serves as an aide in weight loss as well. Read more here:


Susan's Homemade Flaxseed Bread

featured on Martha Stewart's website

Makes one loaf

2 1/2 cups warm water
1 teaspoon turbinado sugar
2 (1 ounce) packets rapid-rise yeast
3 cups whole wheat flour, preferably organic
3 cups spelt flour, preferably organic
1 cup oat bran
1 cup ground flaxseed
1 cup walnuts
1 tablespoon coarse sea salt
3 tablespoons extra-virgin olive oil, plus more for bowl
1 tablespoon chopped fresh rosemary
2 tablespoons cornmeal


1. In a small bowl, whisk together water, sugar, and yeast; let stand 10 minutes.

2. Add yeast mixture to the bowl of an electric mixer fitted with the dough hook attachment, along with both flours, oat bran, flaxseed, walnuts, sea salt, olive oil, and rosemary; mix until a dough forms, about 10 minutes.

3. Coat a large bowl with oil. Add dough to bowl and turn to coat. Cover bowl with plastic wrap; let stand in a warm place until dough has doubled in size, 2 to 3 hours.

4. Line a baking sheet with parchment paper and sprinkle with cornmeal. Punch down dough and shape into a round loaf. Place dough on prepared baking sheet. Cover with a clean towel; let stand in a warm place for 30 minutes.

5. Preheat oven to 500 degrees with a rack set in the center of the oven. Transfer baking sheet to oven and bake until browned, about 25 minutes. Let bread cool on a wire rack before serving.

Chickpea and Roasted Garlic Soup

This healthy soup is thick and wonderfully rich. Chickpeas help the digestive system, which in turn helps clear up complexion problems. The garlic is sweet from the roasting and a good boost for your immune system!

Serves 6 to 8

2 tablespoons extra-virgin olive oil
1 small onion, chopped
1 carrot, chopped
1 stalk celery, chopped
2 cups cooked chickpeas
1 large head roasted garlic (see recipe below)
2 teaspoons freshly chopped rosemary
2 quarts chicken stock
Sea salt
Freshly ground white pepper
Juice and zest from 1 lemon
1/2 cup freshly chopped flat-leaf parsley

In a soup pot, heat the olive oil under medium heat. Add the onions, carrots, and celery and saute for 10 minutes. Add the chickpeas, roasted garlic, rosemary, and chicken stock. Cook for 20 minutes.

Transfer soup to a blender in batches and puree until smooth (or use an immersion blender). Return pureed soup to the pot and reheat. Taste and adjusting seasons. Just before serving, add the lemon juice, lemon zest, and parsley and stir to combine.

Roasted Garlic Recipe
1 large garlic head
1/8 cup extra virgin olive oil
1 teaspoon freshly chopped flat-leaf parsley
Sea Salt
Freshly ground white pepper

Preheat oven to 350 degrees F.

Cut the top quarter of each head of garlic. Place the garlic in aluminum foil and drizzle with olive oil. Wrap the aluminum foil around the garlic and roast 45 minutes.

Removed the garlic from the oven and allow to cool. Squeeze all the garlic out of the skins into a small bowl. Add the parsley, salt, and pepper.


Detoxifying - "Adzuki Bean Soup"

from the book
The Ciminelli Solution, A 7 Day Plan For Radiant Skin

2 cups Adzuki beans, soaked in water overnight
1 tablespoon toasted sesame oil
1 small onion, chopped
1 carrot, chopped
1 stalk celery, chopped
2 teaspoons cumin
1/2 teaspoon turmeric
3 garlic cloves, chopped
2 tablespoons freshly grated ginger
2 quarts chicken or vegetable stock in water
sea salt
freshly ground white pepper
1/2 cup freshly squeezed lime juice
1/2 cup chopped cilantro

Drain the beans, place the beans, along with 5 cups of cold water in a large heavy bottom pot and bring to a boil. Cook 1 hour or until tender. Drain beans and set aside. In a stockpot, heat the sesame oil over medium heat. Add the onions, carrots, celery, cumin, turmeric and saute until tender, about 10 minutes. Add the garlic and ginger and cook 1 minute. Add the beans, stock and salt and pepper to taste. Simmer an additional 25 minutes or until beans are tender, stirring occasionally. 


Roasted Root Vegetables

Preheat oven to 350 degrees

This is a good immune booster for the winter. Roasted root vegetables are packed with vitamins, minerals and fiber, all of which are great for the skin. 

2 beets washed, peeled and quartered

3 shallots, peeled and cut in half shallots

2 parsnips peeled, cut in large pieces

2 turnips peeled, cut in large pieces

1 carrot peeled and cut in large pieces

1 tablespoon extra virgin olive oil

1 tablespoon chopped rosemary

1 teaspoon dried oregano

¼ teaspoon kosher or sea salt

¼ teaspoon fresh ground white pepper 

Toss all of the above together in a large mixing bowl. Spread out on baking sheet and bake for 30 minutes on a lower rack.


Spring Chicken


1 tablespoon of Dijon  mustard
4 large garlic cloves mashed and minced
1 tablespoon minced fresh rosemary
1 teaspoon dried oregano
juice and rind of one well washed organic lemon
2 teaspoons of sea salt
1 teaspoon of fresh ground  mixed peppercorns

Vegetables for roasting:
3 big carrots peeled but left whole
2 large celery sticks cleaned
1 very large or 2-3 medium onions of your choice, sliced
1 bunch of scallions cleaned and left whole
1 bunch of fresh Rosemary
2 Bay leaves

One  3 1/2 to 4 lb organic chicken washed with 1/2 cup of  Kosher salt in big bowl with cold water. Add clean chicken, cover and refrigerate. Remove chicken from brine, rinse in cold water and pat dry with paper towels. Pile all veggies on a baking sheet to cushion the chicken and add salt and pepper to taste. Place chicken on the bed of vegetables. Add 2 cups of white wine and 1 cup of water in the bottom of roasting pan. First preheat oven to 425 degrees  and arrange for chicken to go on the middle rack for one hour. Baste every 25 minutes or so.  Turn temperature down to 375 and continue baking and basting until chicken is completely cooked through to proper temperature. Let rest covered with foil for 15 minutes before carving and serving.