Alkaline Detox - Day 9

Super green smoothie

  • 1 large handful kale leaves
  • 1 large handful spinach leaves
  • 1 pear
  • 1 lemon peeled
  • 2/3 cup coconut water
  • ice cubes

blend all ingredient together



Avocado toast using Ezekiel bread – I always have a thin scraping of either cashew butter or tahini to add extra protein



Green Soup – see PDF

papaya smoothie

  • ¼ pineapple peeled
  • 2 celery sticks
  • 2 mint leaves
  • 1/8 – ¼ papaya – peeled (papaya seeds are extremely healthy try to leave them in)
  • ½ cup coconut water
  • a few cubes of ice

Blend until smooth




  • 320g fresh watermelon
  • 45g rocket or pea shoots
  • 1 carrot
  • 200g cucumber
  • 50g radish
  • 6g coriander
  • 6g dill
  • 6g mint
  • 50 cashews
  • 1 tbsp sesame seeds
  • 2 limes
  • 2g fresh chili
  • 4g sprouts
  • pinch of black onion seeds
  • 2 tsp mirin (whole foods carries)
  • 2 tsp brown rice vinegar


  • 3 tbsp olive oil
  • 2 tbsp tamari sauce

With a mandolin or potato peeler finely slice the cucumber and carrots into ribbons. Put into a bowl and marinate in mirin, brown rice vinegar, black onion seed and dill for at least 20 minutes.

Cut the watermelon into 3mm thin slices – don’t worry too much about all the seeds but try to remove the obvious ones.

Then slice the radishes, making them have a pink edge the whole way around.

In a dry frying pan toast the cashews on a low heat until they are just golden. You can crush half of them and keep half whole to add some different texture to the dish. In the mean time mix up the dressing in a jar.

Combine all the salad ingredients – then drizzle with dressing and then sprinkle with the sesame seeds, toasted cashews and coriander.

Serve with either warm or cold quinoa.