SNEAK PREVIEW to our DETOX recipes
Here is a few examples of our detox recipes.....veg based, delicious and no need to go hungry ever!
1,5 l water
3 courgettes, finely chopped
2 celery stalks, finely chopped
5 medium carrots, finely chopped
1 chopped purple carrot
3 peeled, diced potatoes
1 tsp. finely chopped ginger
1 bunch roughly chopped parsley
1 tbsp. finely chopped lemon zest
1 stem rosemary
1 tomato, diced
Put all ingredients except for the tomato into a large stock pot and bring to the boil, then lower heat and simmer for 15 minutes more, add the diced tomato, a pinch of Flor de Sal and a tablespoon of the wonderful olive oil for each serving.
Sprinkle with the magical detox herbs coriander and parsley and enjoy!
1 cup rice
2 cups water
optional 1 tsp. Coriander seeds crushed
1 tbsp. black olives
1 tbsp. lemon peel, finely chopped
1 courgette, finely sliced
Flor de sal
a couple drops lemon juice
6 cherry tomatoes
½ radicchio, cut in stripes
Freshly ground pepper
1 tbsp. fresh parsely, finely chopped
Cook the rice in unsalted water. Heat a pot, add olive oil, lemon peel and coriander seeds and fry cougette slices until golden. Then add Flor de sal, lemon juice, tomatoes and wait until tomatoes have melted, then add radicchio and olives and turn off the stove, stirring for the radicchio to mix well with the rest, then add rice, cover and let rest for 5 minutes. Add some freshly ground pepper and fresh parsely and serve.(The rice is unsalted for a reason: it has a very detoxing effect this way)
TEPID SPINACH & BEETROOT WITH SWEET POTATOES
1 bundle spinach
3 cooked beetroot, diced
2 sweet potatoes, diced
4 tsp. coriander leaves, chopped
4 tsp. basil leaves, chopped
Freshly ground black pepper
Flor de Sal
Juice ½ - 1 lemon
Peel, wash and dice sweet potato and cook until "al dente". Clean and briefly blanch spinach in hot water (it should keep some texture) and drain, keeping the liquids. Put the spinach into a serving bowl, immediately adding diced beetroot, diced sweet potato, Flor de Sal, coriander and basil and finishing off with olive oil, lemon juice and black pepper. Stir well and decorate with avocado, herbs and black sesame if at hand!
I really recommend having juicy vegetables - you can even add some spinach cooking water if you like...
ORANGE - CARROT SOUP WITH MINT
2 Tbs olive oil or coconut oil
500 g carrots
1 orange – peel and juice
1 pinch ground nutmeg
½ l water
2 Tbs chopped spearmint
Flor de Sal
(Sri Lanka if you happen to have it at home)
Heat the oil gently in a medium saucepan then add the carrots and leave simmering at low heat, stirring occasionally, until the vegetables have softened.
Grate the peel of half an orange onto the carrots and pour in the heated water.
Squeeze both halves of the orange and add the “empty half” orange to the pot for flavouring.
Simmer until the vegetables are soft, then take out the orange peel (half the orange).
Use a food processor or blender to process until smooth, then tip in the orange juice and stir in.
Chop the mint - add some other herbs if you like - add toasted almond slivers and serve immediately.