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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

Breakfast

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

 

Lunch

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

 

Supper

RAW MARINATED WATERMELON SALAD WITH QUINOA

• 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

Dressing:

• 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.

Alkaline Detox - Day 8

Smoothie:

• 1 cup of romaine lettuce
• 1 cup of spinach
• 2 stalks of celery
• 1 soft pear
• 1 -2 cup of coconut water

Breakfast:

Millet or quinoa Porridge

• 2 ½ ounces millet or quinoa flakes
• ½ pint water or almond milk or a mixture
• 1 large apple sliced or grated
• 2 tablespoons seeds or nuts (pumpkin, chia, cashews, or walnuts)

Place millet or quinoa flakes and water/almond milk in a small saucespan, mix together and bring to the boil. Reduce to simmer and cook the mixture gently for 5-10 minutes, until all liquid is absorbed. Put into a bowl and top with apple and seed/nuts – this ought to be enough for 2 breakfasts.

Lunch:

Could be leftovers from today or

Gazpacho Soup with a slice of Ezekiel toast and cashew nut butter

• 1 tin organic tomatoes
• 1 red onion roughly chopped
• 1 bell pepper any colour
• ½ cucumber roughly chopped
• 1 tbsp fresh squeezed lemon juice
• 1 tbsp olive oil
• 1 tbsp organic tomatoe puree
• ½ pint veggie soup stock (can use organic veggie cubes from whole foods which you simply dissolve in ½ pint of water)
• ¼ cup finely chopped parsley
• freshly ground black pepper
• Himalayan sea salt to taste

Put all ingredient into blender - blend well

Supper:

Asian Mixed Bean Salad

Ingredients:

• 200g uncooked beetroot
• 40g spinach or other dark leafy green
• 1 carrot
• 120g green beans
• 100g sugar snap peas
• 4g fresh dill
• 1 sprig fresh mint
• 160g black eyed beans (cooked and drained)
• 1 tblspoon sesame seeds
• coconut oil
• Sliced chili for garnish.
• Dressing:
• 1 tbsp tahini
• 2 tbsp sweet miso
• 3 tbsp water

Pre-heat oven to 350 F.

Peal and dice the beetroot into 2 cm cubes. Toss in 1 tbsp of coconut oil and put into the oven for 30 minutes or until soft.

In the meantime boil a pan of water, once at a rolling boil drop the sugar snap peas and green beans for 1-2 minutes to blanch until soft but still with a crunch. Drain the water and put under cold running water for 1 minute to refresh them. Grate the carrot and roughly chop the herbs. Slice the beans and peas on a diagonal. Mix all together with fresh herbs, keeping enough aside to sprinkle over the top for garnish.

Take the beetroot out of the oven and put to one side to cool slightly.

To make the dressing mix all the dressing ingredients in either a blender or a hand whisk. The tahini will curdle slightly but just keep stirring and it will incorporate. To serve put a bed of salad with the rest of the ingredients in the bowl over the top and drizzle with dressing, sprinkle with remaining herbs and sliced chili.

Alkaline Detox - Day 7

Hello Everyone

I hope you are basking in the benefits of an alkaline diet by now!

Crazy busy Sunday so I am just going to follow one of Natasha's menus for tomorrow: I am going to do day three in the recipes which are in your PDF.

Breakfast – Chia Porridge with almond milk and grapefruit

Morning snack (if needed) – Avocado on Ezekiel toast

Lunch – Rice Noodles with spinach and walnut pesto

Afternoon snack – Green smoothie of your choice – not sure what mine is going to be yet

Supper – Butternut squash soup

Alkaline Detox - Day 6

KALE, LEMON & COCONUT SMOOTHIE

• 4 leaves of kale
• Water of one fresh, young coconut
• Juice of 1 lime or lemon

- Combine all ingredients into a blender and blend until smooth

Breakfast:

• 1/2 pink grapefruit
• 1/2 avocado
• 1 handful pumpkin seeds
• 1 handful goji berries
• 1 tbsp black (or white) sesame seeds
• 1 tbsp ground flax seeds
• 3 tbsp chia seeds
• About 200 ml almond milk

- Cut grapefruit and avocado in small cubes and place them in a bowl

- Throw all the ingredients on top the cubes and cover with milk

- Gently mix everything with a spoon & place in the fridge for a few minutes

Lunch – left over from yeterday's supper

 

Supper

Kale and cabbage salad with 1 or 2 Slices of Ezekiel toast with tahini and avocado

Ingredients for the salad

• 1 head of kale
• ½ white cabbage
• 2 sundried tomatoes finely chopped
• 1 Spring onion finely chopped
• 1 handful pumpkin seeds

For the dressing

• Juice of 1 lime
• 1 tablespoon non gmo tamari
• 1 tablespoon coconut oil
• 50 grams almond butter
• 1 pinch of salt and pepper

To prepare the kale, take the leaves off the stalk and discard. Gently wash the kale and drain. Finley slice the kale into thin strips and place in a large mixing bowl.

Finely slice the white cabbage into thin strips and add them to the bowl with the sundried tomatoes, spring onion and pumpkin seeds.

To make the dressing, place all the ingredients in a bowl and mix well with a spoon. Now tip the dressing onto the salad and combine thoroughly. For the best flavor, use your hands to ensure all the kale leaves are totally covered in the dressing.

Alkaline Detox - Day 4

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

Alkaline Detox - Day 3

Celeriac Soup

For ease (busy day) I am going to use menu suggested on cleanse itself and use recipes on cleanse so do please refer to attachment which I sent to you. Should you have difficulty locating the recipes let me know.

Green smoothie using recipes provided on cleanse PDF sheet

Breakfast Turmeric Omelet

Celery Root

Lunch could be the recommended Celeriac soup (celery root) or left overs from tonights supper

Supper Almond stuffed Portobello Mushrooms

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.

Breakfast

• 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.

Lunch

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

Supper

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!

Sauce:

• 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

Method:

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

Day 1 - Alkaline Detox

Hello I hope by now you’ve done your shopping and preparation for the coming few days.  Should you have any questions do please let me know – in the meantime this is my menu for tomorrow:

Breakfast – Avocado Toast

• 1 or 2 slices of Ezekiel Toast

• Apply a thin layer of tahini

• On top of tahini add 1/8 avocado to each slice of toast

Green Smoothie

• 1/8 cucumber

• 100 g spinach leaves

• 1 tsp chia seeds

• ¼ banana (Amy leave out J )

• Splash of chlorophyll and or ¼ teaspoon spirulina (optional)

• Juice of ½ lemon

• ¼ cup coconut water

• ¼ cup filtered or spring water

Blend till smooth.

Lunch – Green Soup

Ingredients:

• ½ red onion finely chopped

• 1 clove garlic finely chopped

• ¼ tbsp. fennel seeds

• juice and zest 1 lemon

• 220g tender stem broccoli

• 140 g baby spinach

• 1 pint of stock made with natural bouillon cube (wholefoods stocks them)

• 1 tbsp coconut oil

Saute the red onion, garlic and fennel seeds in the oil on medium heat for 2 minutes

Add stock, broccoli, lemon juice and zest and leave it to cook for 4 minutes

Take off heat and add spinach until wilted

Transfer the mixture to a blender and straight away blend until smooth

Serve hot

Supper  - Gluten free pasta with walnut and spinach pesto

• 70g spinach

• 15g parsley

• 100g walnuts

• 4 tbspolive oil

• pinch Himalayan pink salt

• 1 tbsp nutritional yeast

• Gluten free pasta or rice noodles

To make pesto

Put all ingredients into a blender and blend until you reach a rough texture

Taste and season with a bit more salt or lemon

Cook pasta as per packet instructions and toss the pesto through – serve with some roughly chopped walnuts over the top

Enjoy and do please let me know how you get on!