Alkaline Detox - Day 4

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Tomorrows menu:

Smoothie

  • 3 kale leaves stemmed
  • A good wedge of cucumber
  • 1 handful of mint leaves
  • ½ avocado
  • 2 kiwis peeled
  • 500 mls water

Put all ingredient in blender blend well

 

Breakfast

Needs to be made tonight for tomorrow as it has to soak in fridge.

Muesli

  • 5 tbsp organic, natural, raw muesli
  • 1 tbsp maca
  • 2 tbsp chia seeds
  • 1 tbsp pumpkin seeds
  • 1/2 teaspoon cinnamon
  • Unsweetened almond milk (about 300ml)
  • 1 handful blueberries
  • 1 tbsp goji berries
  1. Mix muesli, chia seeds, maca, pumpkin seeds, cinnamon in a bowl and cover with milk
  2. Place in the fridge overnight.
  3. Serve with blueberries, goji & pumpkin seeds on top

Lunch

Last nights left overs with added green salad


Supper

ZUCCHINI & COCONUT TAGLIATELLE

For the Tagliatelle use:

  • 2 small zucchinis
  • 2 young coconuts (use the flesh of 1 & 1/2 of coconuts - keep the rest to make the sauce)
  • 1 ripe avocado
  • About 2 leaves of kale (stems off)
  • 2 tablespoons of chia seeds
  • 1 handful of raw cashew nuts

Sauce

  • 1/2 young coconut flesh
  • 4 leaves of kale (stems off)
  • 1/2 lemon juice
  • 2 stalks of mint
  • About 100ml of water (start with 50ml and add more if needed)
  • 1 pinch of salt

To make the sauce blend all the ingredient in a blender or food processor

make the Tagliatelle by:

  1. - Cut zucchinis in tagliatelle noodles using a peeler
  2. - Cut the coconut flesh in tagliatelle as well and mix them with the zucchinis
  3. - Add cubes/pieces of avocado
  4. - Wash the kale, cut it into stripes and add them to the preparation Sauce
  5. - Mix all ingredients and add the sauce to the preparation