Shopping List for V-TOX Challenge

Here is what you have to look forward to:

Day 1– Black Bean & Quinoa Sliders- Makes 4 sliders
Day 2 – Vegan Red Lentil Soup- Makes 4 servings
Day 3 – Quinoa and Black Bean Burrito Bowl- Makes 10 servings
Day 4 – Not- So- Traditional Fajitas – Makes 6 servings
Day 5 – Simple Raw Zucchini ‘Pasta’ – Makes 4 servings

To simplify your shopping experience, we have put together a comprehensive shopping list. Many of the ingredients you may already have at home, but for the items your do not, we hope this helps! Enjoy.
Amazing Grass Product: During the V-TOX program, it is encouraged to incorporate at least one serving of Amazing Grass Alkalize & Detox Green SuperFood and one serving of Amazing Meal into your diet daily.

  • 1 30 serving tub Amazing Grass Alkalize& Detox Green SuperFood
  • 1 15 serving tub Amazing Grass Amazing Meal (flavor of your choice!)

  • 1 Medium Shallot
  • 3 Red Onions
  • 2 Yellow Onions
  • 1 head Cabbage
  • 1 head of Iceberg Lettuce for hamburgers (Or Romaine)
  • 1 Green Bell Pepper
  • 1 Red Bell Pepper
  • 1 box Cherry Tomatoes
  • 5 Zucchinis
  • 1 bunch Fresh Basil
  • 1 Lemon
  • 1 Butternut Squash
  • 2 Jalapenos
  • 1 bunch Cilantro
  • 1 Beet
  • 1 Avocado
  • 1 can Kalamata Olives
  • 1 bag Frozen Corn
  • 1 8 oz can Corn


  • 1 Ginger Root
  • 1 Head Garlic


  • Ground Cumin
  • Ground Coriander
  • Cayenne Pepper
  • Curry Powder
  • Ground Nutmeg
  • Chili Powder
  • Salt
  • Pepper
  • Dried Oregano
  • Garlic Salt
  • Sugar
Seeds, Nuts and Legumes:

  • 1 bag Walnuts
  • 4 cans 15 Oz Black Beans
  • 1 box Ground Flax
  • 1 box Red Quinoa
  • 1 box Hemp Seeds
  • 1 box Dry Red Lentils

Extras/ Miscellaneous Items:

  • 1 bottle Balsamic Vinegar
  • 1 bottle Red Wine Vinegar
  • 1 bottle Oil of your choice: Olive Oil, Vegetable Oil, Peanut Oil
  • 1 15 oz. can Vegetable Broth
  • 1 can Tomato Paste (Alternative- Ketchup)
  • 1 14 oz. can Coconut Milk
  • 1 bag Hamburger Buns (Whole Wheat or Gluten Free)

Garnishes/ Optional items:

  • 1 bottle Vegan Worcestershire (Alternative-Soy Sauce or Tamari)
  • 1 bottle Spiced Ketchup
  • 1 bottle Chipotle Mayonnaise

Going Noodles for Zoodles – Chris Burkard’s Favorite Raw, Spiralized Zucchini Pasta


  • 3 zucchinis
  • 1/2 red onion, thinly sliced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup Kalamata olives, chopped
  • 1/2 cup fresh basil, chopped
  • Juice from 1 lemon
  • 1/4 cup olive oil
  • Salt and pepper to taste
  • 3 tablespoons hemp seeds



  1. Cut zucchini into “pasta” ribbons using a mandoline, spiralizer, or julienne peeler
  2. Add zucchini “pasta” to a large bowl with the olives, basil, onion and tomatoes
  3. Mix together olive oil and lemon juice, pour on top of vegetables.
  4. Add salt and pepper to taste.


If you prefer a warm dish, simply add ingredients to a pan and warm over medium heat.


Not-So-Traditional Fajitas – A Veg-Twist to a Sizzling Staple

Recipe makes 6 servings


  • Your favorite brand or homemade tortillas
  • 1/4 cup olive oil (or oil of your choice!)
  • 1/4 cup red wine vinegar
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • garlic salt to taste
  • salt and pepper to taste
  • 1 cup mushrooms, chopped
  • 2 small zucchini, julienned
  • 2 medium small yellow squash, julienned
  • 1 large onion, sliced
  • 1 green bell pepper, cut into thin strips
  • 1 red bell pepper, cut into thin strips
  • 2 tablespoons olive oil
  • 1 (8.75 ounce) can whole kernel corn, drained
  • 1 (15 ounce) can black beans, drained


  1. In a large bowl combine olive oil, vinegar, oregano, chili powder, garlic salt, salt, and pepper. Add the mushrooms, zucchini, yellow squash, onion, green pepper and red pepper. Marinate vegetables in the refrigerator for at least 30 minutes, but not more than 24 hours.
  2. Heat oil in a large skillet over medium-high heat. Drain the vegetables and sauté until tender, about 10 to 15 minutes. Stir in the corn and beans; increase the heat to high for 5 minutes, to brown vegetables.
  3. Warm your tortillas in a hot skillet and serve.



Secret Ingredient Recipe Challenge: You’ve discovered a Secret Challenge! Here it is:

  • Secret Ingredient for the challenge: Kale
  • Create a recipe using Kale and then:

-Share a picture of the recipe you created with us over Social Media Outlets (Instagram, Facebook, Twitter)! You must be following Amazing Grass on the outlet that you post through, and you must use the hashtag #VtoxKALEYEAH. Be sure to have your account made public and we will notify the winners. We will randomly select 5 winners over a 4 month period and the winners will receive a box of Amazing Grass Nutritional Bars! Good Luck and we look forward to trying your recipe creations!

A Warming Recipe for Healthy & Whole Dish – A Delectable Vegan Soup that Will Have You Coming Back for More.

Recipe makes 4 servings


• 1 tablespoon peanut oil (or oil of your choice!)
• 1 small onion, chopped
• 1 tablespoon minced fresh ginger root
• 1 clove garlic, chopped
• 1 cup dry red lentils
• 1 cup butternut squash – peeled, seeded, and cubed
• 1/3 cup finely chopped fresh cilantro
• 2 cups water
• 1/2 (14 ounce) can coconut milk
• 2 tablespoons tomato paste
• 1 teaspoon curry powder
• 1 pinch cayenne pepper
• 1 pinch ground nutmeg
• Salt and pepper to taste


  1. Heat the oil in a large pot over medium heat, and cook the onion, ginger and garlic until onion is tender.
  2. Mix the lentils, squash, and cilantro into the pot. Stir in the water, coconut milk, and tomato paste. Season with curry powder, cayenne pepper, nutmeg, salt, and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes, or until lentils and squash are tender.


A Guiltless Quinoa and Black Bean Burrito Bowl – Enjoy this Great Option as a Side Dish or a Meal in Itself!

Recipe makes 10 servings


  • 1 teaspoon vegetable oil (or oil of your choice!)
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 3/4 cup quinoa
  • 1 1/2 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • salt and ground black pepper to taste
  • 1 cup frozen corn kernels
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1/2 cubed avocado
  • 1/2 cup chopped fresh cilantro


  1. Heat oil in a saucepan over medium heat; stir in onion and garlic until lightly browned, about 10 minutes.
  2. Mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil.
  3. Cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
  4. Stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans, avocado and cilantro.


A Delicious, Veggie Twist on a Classic Slider? Yes, Please!

Recipe makes 4 sliders


  • 1-2 teaspoons olive oil (or oil of your choice!)
  • 1 medium shallot, chopped
  • 2 garlic cloves, chopped
  • spices – 2 teaspoons each of ground cumin & coriander, pinch of cayenne
  • 1 tablespoon vegan Worcestershire (or soy sauce or tamari)
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon tomato paste (or ketchup)
  • 1 tablespoon grated beet (optional – for color)
  • 1/4 cup walnuts
  • 1 cup black beans, cooked & drained (you will use 1/2 cup at a time)
  • 1 “flax egg” (1 tablespoon ground flax + 3 tablespoons water)
  • 3/4 cup cooked red quinoa (you’ll use 1/2 cup, then 1/4 cup separately)
  • salt & pepper
  • toasted whole wheat or gluten free buns
  • Toppings: lettuce, red onion, tomato, shredded cabbage, jalapeños
  • Optional: Spiced Ketchup and Chipotle Mayonnaise


  1. Preheat oven to 375° with a metal baking sheet inside.
  2. In a small bowl, stir flax & water together and set aside. This will act as your “egg.”
  3. Heat oil in a medium skillet. Add the shallot, garlic, a few good pinches of salt and pepper and cook for a few minutes until translucent. Add the dried spices, stir, and cook for 30 seconds more.
  4. Add the Worcestershire, balsamic, tomato paste, grated beet, walnuts and 1/2 cup of black beans. Stir and cook for another few minutes and turn heat off.
  5. Let cool slightly, and then add the contents from the pan to a food processor. Add the flax “egg” and blend until everything is cohesive. (It does not need to be perfectly smooth).
  6. Transfer the mix to a bowl and stir in the remaining 1/2 cup of black beans (smash them a little as you stir), and 1/2 cup of the quinoa. Stir until blended, then divide into 4 segments and roll into balls.
  7. Place the 4 balls on a plate and sprinkle them with the remaining 1/4 cup quinoa. Gently roll them so the quinoa coats the outside of the balls, and then press each in the palm of your hand to form patties.
  8. On a parchment paper lined plate, chill for 20 minutes.
  9. Transfer the parchment paper with your patties onto the pre-heated baking sheet. Drizzle a little olive oil on top and bake for about 15 minutes. Flip and bake for an additional 10-12 minutes until the outside is not mushy.
  10. Let cool and serve with fixings of your choice like lettuce, onion, and spiced ketchup.


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