Gillian Mckeith is a nutrition and health writer and a tv presenter. This one-day detox program was given by her in her best-selling book “You Are What You Eat”, but you can follow it for more days if you like. It is quite easy to follow compared to other detox diets and it develops healthy habits that are good to adopt in your everyday lifestyle. As Gillian states, our body has natural functions that remove the toxins like when urinating,…
410g tin chickpeas, drained and rinsed 410g tin red kidney beans, drained and rinsed 1 carrot, trimmed, peeled and finely grated 1 small onion, peeled and finely grated 50g sunflower seeds 2 tbsp tahini, drained of any excess oil before measuring 1 garlic clove, peeled and chopped 1 handful chopped fresh coriander 1 tbsp wheat-free vegetable bouillon powder Method Preheat oven to 220°C/Gas 7. Place all the ingredients in a food processor and blend for 5-10 seconds, until the…
6 C. water 30 grams dried bonito flakes 3 dried shitake mishrooms 3 T. dried wakame, shredded 6 T. miso paste, in this case, red 2 C. watercress leaves (or argula) Heat the water in a pot until just ready to boil, then add the bonito flakes. Turn the temperature down a bit and simmer for two minutes. Remove from the heat and let stand 5 minutes, then strain the bonito flakes out and discard. Add the mushrooms and…
200g aduki beans 1 wheat free vegetable stock cube 1 onion, peeled and finely chopped 2 carrots, trimmed, peeled and thickly sliced 1 leek, washed, trimmed and finely sliced Half a butternut squash, peeled, deseeded and cut into chunky pieces ½ tsp of cumin ½ tsp of turmeric 250g curly kale 4tbsp of fresh chervil, chopped Presoak the beans for 12 hours or overnight in water. Drain the beans and rinse well. Place in a saucepan of water and…
3 heads of broccoli, chopped 6 C. of water or more (enough to cover the vegetables) 1 whole fennel, diced 1 vegetable bouillon cube Handful of fresh tarragon and handful of fresh sage leaves 1 C. of fresh sprouts Boil water, add the broccoli and simmer for 7 minutes. Turn off the heat and add all other ingredients except the sprouts. Blend in a food processor. You may adjust soup consistency by adding more or less water. Add the…
1 C. millet 1 small cauliflower, thinly sliced 21/2 C. water Pinch of sea salt ¼ C. fresh parsley, chopped Wash the millet and drain well. Add a pinch of salt to the water and bring to the boil. Thinly slice the cauliflower, and then add to the water along with the millet. Bring to the boil and then reduce heat and simmer for 20 minutes. Remove from the heat and mash well with a potato masher. Fold parsley…
2 large onions, peeled and thinly sliced 1 tsp olive oil 2 C. spring water 2 tsp wheat free tamari sauce Thickener (1 tsp arrowroot) Peel and slice the onions. Warm the oil in a pan with a little water and add the onions. Simmer for 15 minutes on a low temperature. Add the spring water. Combine the tamari and arrowroot with enough cold water to dissolve. Add this mixture to onion and water, mix and stir over a…
2 very soft Avocados (contains 14 minerals to regulate body functions high in Lecithin which feeds brain and reduces fat in the body; excellent source of protein; prevent anaemia). 2 stalks finely chopped fresh raw spring onions (removes heavy metals) ¼ tsp of coriander powder (twice as much vitamin C. as oranges) ¼ seaweed seasoning ½ tsp olive oil 3-4 T. water (preferably still mineral water) Place the water (approximately 3 tbsps) at the bottom of a blender. Then…
1 C. aduki beans (soak for 2 hours before cooking) 1 vegetable stock cube 1 tbsp miso paste 2 carrots 1 small squash, roughly chopped 1 onion, peeled and sliced 1 handful chervil 1 handful sprouted seeds 1 head chicory 1 radish per chicory leaf Use 1 C. aduki beans to 3 C. water. Add the veggie stock cube to the water, bring to the boil and simmer 30 minutes. (If you add a strip of the seaweed kombu…
1 C. mung beans 1 vegetable stock cube 2 carrots 1 onion 1 handful chervil 1 fennel 2 C. kale, steamed for 2-3 minutes ¼ tsp turmeric powder ½ tsp coriander powder ¼ tsp cumin powder 1 pinch salt Use 1 C. mung beans to 3 C. water. Add the vegetable stock cube to the water, bring to the boil and simmer for 30 minutes. Add the turmeric, coriander and cumin. After 30 minutes, add the onion and carrots….
1 small can chopped tomatoes 1 small onion, peeled and finely chopped 1 garlic clove, peeled and crushed 1 tsp freeze-dried oregano or mixed herbs 2 tsp virgin olive oil 1 small red pepper and 1 small yellow pepper, deseeded and sliced 2 medium zucchini, trimmed and sliced 1 medium red onion, peeled and cut into wedges 50g pitted green or black olives fresh basil leaves, to garnish. 1 large sweet potato, peeled and cut into chunky pieces (about 400g…
2 tsp virgin olive oil 1 garlic clove. Peeled and cubed 1 onion, peeled and sliced 2 sticks celery, washed and sliced 1 bay leaf 1 small butternut squash, peeled, halved, deseeded and cut into small pieces 450ml vegetable stock (made with 1 vegetable stock cube or your own stock) 420g can ‘no added’ salt red kidney beans, rinsed in a colander under cold running water and drained 2 red or yellow peppers, washed, deseeded and sliced 4 tomatoes, washed…
6-8 C. water 1 vegetable bouillon cube 3 C. butternut squash, cubed 1 fennel 1 C. sweet potatoes or yams, cubed 1 C. carrots, cubed 6-8 onions, sliced 1 handful tarragon and parsley 1 clove garlic Sprinkle of pumpkin and sesame seeds Add the stock cube to the water and bring to the boil. Add the squash, fennel, sweet potatoes, carrots and onions to lightly boiling water for 5-8 minutes until tender but firm. Take away from heat and…
1 can ‘no added salt’ beans 1 celery stick, washed and chopped 3 baby pickles, finely chopped 1 red pepper, sliced 1 yellow pepper, sliced Sauerkraut and salad leaves Sprinkle of sunflower seeds Vinaigrette dressing Toss all the ingredients together to make this delicious salad Yield: Calories: Fat: Fiber:
Olive Oil, 2 tbsp Garlic, 3 cloves chopped Onions, raw, .5 C., chopped Chicken bouillon, 2 C. Turnips, .5 medium chopped into 1 inch pieces Zucchini, baby, 1 large in 1 inch slices 1 Sweet potato, chopped into 1 inch pieces Spinach, fresh, 1 C. Sauté the garlic & onion in the olive oil for 5 minutes. Add the sweet potato & turnip cubes, and sauté for another 5 minutes. Add the bouillon and simmer for 10 minutes. Add…
2 chicken breasts Handful of basil leaves 8 cherry tomatoes Miso or bouillon (1/2 C.) Handful of mung bean sprouts 2 handfuls of green salad leaves Handful of spinach Lay a sheet of foil in baking tray and place the chicken breasts on the foil. Tear the basil leaves, halve the tomatoes and toss over chicken. Using a tsp. of bouillon or Miso mix with half C. of boiling water to make a stock and then pour over chicken….
1 spoonful of miso paste or one sachet of instant miso soup Thinly sliced scallions Small pieces of tofu Sprouts If using miso paste, mix with a little water to a smooth paste, then top up with boiling water. Slice the scallions, chop the tofu and add to the miso soup. Add a handful of sprouts. Or any other left over veg or herbs. Yield: Calories: Fat: Fiber:
1 C. brown rice 1 vegetable stock cube 2 carrots 1 onion ½ C. fresh peas Add one C. of brown rice to 2 C. of boiling water. Add the stock cube. Simmer for 20 minutes until the rice is tender and almost all of the water has been absorbed but not totally absorbed. Take off the heat and let sit for 10 minutes, when it will be ready to serve. Toss in the peas at the last moment….