Oat porridge with almond milk, Raisins and dates
Vegetable soup, Wheat bread with tahini( recipe in previous post) or nut butter
Spiced rice with fish
Melon with grapes and mint
Detox Tip♥♥♥: You May feel more tired than usual during the first few days, but that won’t last long.
OAT PORRIDGE WITH ALMOND MILK, RAISINS AND DATES
Ingredients (Makes 4 servings)
175g porridge oats
250 ml almond milk
250 ml water
4 teaspoons honey or maple syrup
handful of raisins and chopped dates (optional)
Mix the oats, milk and water in a saucepan. Bring to the boil and simmer for approximately five minutes, stirring continuously.
Serve with the honey or maple syrup and raisins or dates if you wish.
Ingredients ( makes four servings)
1 onion, chopped
1 garlic clove, crushed
Vegetable stock ( see recipe below)
750 g vegetables of your choice (chopped potato, sliced carrots, diced pumpkin, chopped green beans, frozen peas, chopped broccolli)
1 Tbsp olive oil
season with salt and black pepper
Parsley, thyme to taste
Place the onion, garlic, olive oil, vegetable stock and vegetables in a saucepan. Bring to the boil and simmer for about 20 minutes or until vegetables are soft.
Turn off the heat, add the seasoning and herbs.
For a smooth soup, liquidise ingredients in a blender or food processor.
SPICED RICE WITH FISH
Ingredients(makes 4 servings)
1 tsp ground coriander
1/2 table spoon cumin seeds
300 g brown rice
900ml vegetable stock
225 g frozen peas
200g Cat fish ( a slice)
Boil the fish in the vegetable stock for 10 minutes, take out the fish and set aside
Dry-fry the cumin seeds, ground coriander and brown rice in a saucepan for about 2 minutes
Add the vegetable stock, bring to a boil and simmer for 20- 25 minutes or until the rice is tender and the liquid has been fully absorbed.
Add the peas and cook for a further 3 minutes.
Serve the rice with the boiled fish
MELON WITH GRAPES AND MINT
Ingredients(makes 2 servings)
120 g grapes
2 sprigs of mint
8 blanched almonds
2 small melons
Cut the grapes into halves and place in a bowl. Roughly tear the mint leaves and add to the grapes
Add the almonds
Scoop out the seeds from the melon and dice
combine all and serve
1 to 2 onions
2 to 3 carrots
3 to 4 celery stalks
4 to 5 sprigs fresh thyme
1 bay leaf
1 small bunch parsley
1 teaspoon whole peppercorns
Optional Extras: leeks (especially the green parts), fennel, tomatoes, mushrooms, mushroom stems,
Roughly Chop All The Vegetables: Wash any visible dirt off the vegetables and give them a rough chop. Throw all the vegetables in a pot big enough to hold them plus a few extra inches of water.
Set the pot over medium-high heat and bring it to just under a boil. Once you start to see some bubbling around the edges of the pot and a few wisps of steam on the surface, turn the heat down to medium-low.
Cook for One Hour or So Give it a stir every now and again to circulate the vegetable. Strain and Store: Take the pot off the stove and remove all the vegetables with a slotted spoon. Set your strainer over a big bowl and line it with cheese cloth or coffee filters. Pour the stock through. Divide the stock into storage containers, cool completely, and then freeze.
Detox Tip♥♥♥: You might need to urinate more often in the first few days. This is a good sign as the body is shedding excess fluids and detoxifying