• @HasanHoltz Steve Harvey makes my afternoons
  • @DKveska Steve Harvey the MAN!
  • @SWIFTLYCLEAN @IAmSteveHarvey Thanks for an amazing Show and the extra things you do.
  • @hasmine18 this episode of steve harvey made me tear up
  • @lbritzey5 my step dad be too hype over the steve harvey show #mancrush

Detox Recipes For A Raw Cleanse

Steve’s friend A.D. DOLPHIN, founder and CEO of the DHerbs cleansing system, stopped by with some recipes for raw dishes that are both delicious and good for you. Check out the recipes below!

Kale Smoothie That Tastes Like Ice Cream

Kale is a great superfood that is full of nutrients, for example, vitamin K, which is great for bone health. It is also a great source of protein, just like the raw cashews! Bananas are full of potassium & magnesium, both of which are essential minerals in the body, and they help relieve water retention & bloating. This is a great morning smoothie to start your day. Add agave or dates for added sweetness.

  • 1/2 cup of distilled water
  • 1/2 cup of raw unsalted soaked cashews
  • 1 cup of Kale
  • 2 ripe fresh bananas
  • 1/4 cup of pitted and soaked dates
  • 1/2 alcohol-free vanilla extract
  • 2 cups of ice for blending
  • 1/2 teaspoon of probiotic powder (optional)
  • 1/2 teaspoon of minced ginger (optional)

Blend all ingredients in the order listed for a minute or until smooth and creamy.

Purple Power Juice

This juice nourishes your entire body. Beets are excellent for lowering blood pressure, fighting inflammation, and they give you an energy boost. The apple & pear give you a healthy dose of fiber, the carrots support healthy skin and vision, and the lemon helps alkalize the body. If you add ginger, it helps support a healthy digestive and circulatory system.

  • 2 beets
  • 3carrots
  • 1 apple
  • 1 pear
  • 1/2 lemon
  • A thumb-size piece of ginger

Peel the beets and and carrots and remove the stems. Cut the beets, carrots, apple and pear into small chunks and add them to the blender or food processor. Process with some distilled water until smooth. Taste and add fresh-squeezed lemon juice and grated ginger if desired. The more ginger you add, the less you will taste the beets. Pour into a glass and enjoy!

Raw Tacos With Fresh Salsa

The first thing you may be wondering is “Where’s the meat?” You actually use nuts and seeds in place of meat. Raw Brazil nuts, walnuts, and sunflower seeds are great sources of protein, magnesium, and selenium, which fights free radicals in the body. The salsa is very simple and you can top these tacos with avocado and lemon juice. Romaine lettuce leaves serve as the tortillas! See, you can eat a lot on a raw food diet.


  • 7 romaine lettuce leaves (or 3-4 large romaine lettuce leaves)

For the Raw Chorizo

  • 1/3 c sunflower seeds, pre-soaked
  • 1/4 c Brazil nuts
  • 2 tbsp. walnuts
  • 5 sun-dried tomatoes (dried and not in the oil)
  • 1 tbsp. diced red onion
  • 1 tbsp. nutritional yeast
  • 1 tsp. smoked paprika
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. extra virgin olive oil
  • 1 small clove garlic
  • 1/2 tsp. dried oregano
  • 1/4 tsp. sea salt
  • 1/4 tsp. ground cumin
  • A pinch of red pepper flakes
  • 1/8 tsp. cayenne pepper

For the Salsa

  • 1 tomato, diced
  • 1 tbsp. diced red onion
  • 1 tsp. lemon juice
  • 1/2 tsp. extra virgin olive oil
  • A pinch of sea salt and black pepper

For the Toppings

  • 1 avocado, sliced
  • Sea salt and pepper to taste
  • A few drizzles of fresh lemon juice (optional)


  1. To make the Chorizo: Soak the sunflower seeds in warm water for about half an hour. During this time, get the other ingredients ready. Peel the garlic and dice the onions. Also, wash the romaine lettuce leaves well so that there’s no dirt on it.
  2. Add everything for the vegan chorizo into the blender, including the soaked sunflower seeds, as well as Brazil nuts, walnuts, sun-dried tomatoes, diced onion, nutritional yeast, paprika, garlic powder, onion powder, extra virgin olive oil, garlic clove, dried oregano, sea salt, cumin, red pepper flakes and cayenne pepper. Blend until most of it is smooth, you don’t have to have it completely smooth. Sometimes it’s nice to have some crunch. You may like to keep it totally smooth, or not smooth at all. This is completely up to you! When it’s done, spoon the chorizo into a small bowl and set it aside.
  3. To Make the Salsa: Peel the onion and wash the tomato, then dice both into small cubes and put it in a bowl. Add the lemon juice, extra virgin olive oil, sea salt and pepper into that bowl, and give it a good stir to mix everything in. Set that aside as well.
  4. To Make the Taco: Chop the avocado in half, then remove the pit. Use a spoon to scoop the flesh out and chop it sideways into small slices. Have the romaine lettuce leaf ready. If you’re using a very large leaf, you will need to cut it sideways, in half, or in thirds; be sure that you cut off the very hard stems. Spoon some chorizo, salsa, and two slices of avocado in the center of the lettuce leaf. Finally, sprinkle a little sea salt and pepper to taste, and a bit of lemon juice on the avocado if desired.

Zucchini Noodles with Almond Pesto

Instead of using regular pasta noodles, a vegetable spiralizer can turn your zucchini into noodles. This way you don’t get all those unnecessary carbs. Once you blend the pesto in a blender, toss it with the zucchini noodles and add fresh cherry tomatoes, sliced raw almonds, and more basil leaves. This is a great dinner option that makes raw foods exciting and new.


Basil Almond Pesto

  • 1 garlic clove
  • 2 c basil, packed
  • 1/2 c raw almonds
  • juice of half a lemon
  • 1/3 c extra virgin olive oil
  • pinch of crushed red pepper
  • sea salt and black pepper to taste

Zucchini Pasta

  • 3 large zucchini
  • 1 pt cherry tomatoes
  • 1/4 c sliced raw almonds for garnish
  • fresh basil for garnish


  1. In the bowl of a food processor, combine the garlic, basil, almonds, lemon juice, olive oil, and crushed red pepper. Pulse until you have a smooth pesto and then season to taste with sea salt black pepper.
  2. Run the zucchini through a vegetable spiralizer and collect in a large bowl. Toss the zucchini noodles with the pesto until the noodles are well coated. Season to taste with sea salt. Toss the sliced almonds.
  3. Transfer to a platter and sprinkle with the cherry tomatoes and tuck the fresh basil at the corners for garnish.

Which recipe are you making?