Alkaline Detox - Day 2

Hello! I hope you are finding today somewhat bearable! Please find below my tomorrow menu enjoy!


Green Smoothie

  • 1 packed cup chopped kale leaves
  • 1 apple deseeded and roughly chopped
  • 1 tablespoon almond butter
  • 2 Medjool dates, stones removed
  • Squeeze of lemon juice
  • 1 tbsp chia seeds OR flax seeds
  • 1 cup water
  • 5 ice cubes

Optional add-ins: ½ tsp ground turmeric; ½ tsp matcha green tea; 1 tbsp maca powder

Place all ingredient in blender pulse initially then blend well.



  • Handful of ripe cherry tomatoes
  • 1 perfectly ripe nectarine or peach
  • 8-10 fresh mint leaves
  • Half an avocado
  • 1 tbsp extra virgin olive oil
  • Ezekiel Bread

Method: Toast the bread. While the bread is toasting, chop the tomatoes and nectarine/peach, finely slice the mint and chop the avocado. Toss with olive oil, season with salt and pepper, and let this sit for a couple of minutes. Once the toast is cooled pile the fruity topping on the toast. Let the juices seep into the toast a little.



Left over pasta from tonights supper with a good handful of rocket and other greens.



Quinoa with tahini dressing And Roasted Root Veggies

Make a couple of servings of quinoa (for the next couple of days) follow directions on quinoa packet. Roast a variety of your favorite roots veggies do a sizable tray worth so that you have left overs!



  • 1 small garlic clove
  • ¾ packed cup chopped parsley and fresh cilantro – your call about the balance
  • 1 tbsp roughly chopped fresh mint
  • 4 tbsp water (more as needed)
  • 2 tbsp tahini
  • Juice of ½ large lemon – about 2 tbsp
  • ½ tsp ground coriander seed (freshly ground if possible)
  • Pink Himalayan Sea Salt, to taste


Place the garlic, herbs and water in the bowl of a small food processor/hand blender. Pulse to blend. Add in the remaining ingredients and blend until you get a mostly but not completely smooth sauce. Taste and adjust as needed. Serve over quinoa and root veggies