- ½ small green cabbage
- ½ beetroot
- 1 parsnip
- 1 stalk celery
- 1 carrot
- 1 lemon
- 3 – 4 leaves of bok choy, spinach or silver beet
Juice all ingredients
Comforting Carrot-Sweet Potato Soup
Makes 4 servings – Natalia Rose
- 2 sweet potatoes
- 2 cups baby carrots
- 1 cup water
- 2 cups Pacific Brand vegetable broth or your own broth
- 1/2 teaspoon Celtic sea salt
- 1 packet stevia (optional)
- 1/4 teaspoon cumin
- 1/2 teaspoon coriander powder
- 1/4 teaspoon minced ginger
- 1/4 teaspoon garlic
This soup is so easy (no chopping required). Bake the sweet potatoes and boil the carrots until soft. In a blender, mix all ingredients and process until uniform.
Pour mixture into large saucepan and heat to taste.
- 1 cup red cabbage
- 1 cup carrots
- 1 cup cucumber
- ¼ cup pumpkin seeds (not while cleansing)
- ¼ cup coriander
- 2 tsp. lemon juice
- 2 ½ Tbsp. orange juice
- ¼ tsp. celtic salt
- ¼ tsp. ground cumin
- small pinch cayenne
Combine first five ingredients. Mix dressing and toss together.
Serve with a baked beetroot and feta cheese. Bake beetroot with skin on (180c) for 1-2 hours.
- nori seaweed
- parsnip or and cauliflower, food processor, until rice like texture
- alfalfa sprouts
- cucumber, julienned
- carrot, shredded or julienned
- avocado or either goats cheese, but not both (food combining rules – used when the avocado/goats cheese will combine with the rest of the meal)
- Asian sauce
Place the nori sheet in front of you, shiny side down.
Spread rice (cauliflower/parsnip) thinly over ¾ of the Nori. Leave 2-3cms at the end furthest away from you free of rice. Add Asian sauce, sprouts, cucumber pieces, avocado/goats cheese and carrot pieces just back from the centre line (slightly closer to you).
Carefully roll the nori around the vegetables, pulling it gently toward you as you roll it to make it nice and tight.
Then, moisten the end of the nori farthest from you with some water and seal it like an envelope. Allow rolls to cool for 30 minutes then slice the roll with a sharp moistened knife down the middle.
Dip sushi into Braggs sauce & sesame seeds.
- 1 head green cabbage, chopped
- ⅓ cup shredded flaked coconut (be sure its raw, if needed)
- 2 Tbsp. lemon juice
- ¼ cup cold-pressed olive oil
- ¼ cup Braggs sauce or Nama Shoyu
- 3 Tbsp. sesame seeds
- ⅓ tsp. turmeric
- ½ tsp. curry
- ½ tsp. cumin
In a large bowl, toss together all ingredients, making sure cabbage is evenly coated.
If possible, chill for at least an hour and toss thoroughly again before serving. This will allow all the flavours to mingle and blend.
Stir-Fried Greens with Goats Feta
Ingredients for 4 servings
- 4 flowers of broccoli
- 150g young beans
- 1 yellow onion
- 1 cup of cauliflower, carrots or other alkaline vegetable you like
- 1 garlic clove, finely chopped
- 3 tbsp. fresh lemon juice
- ½ tsp. cumin and oregano
- Some sea salt and pepper to taste
- Goats Feta for dressing and garnishing
Put beans, broccoli and other vegetable in pan and fry until broccoli and beans reach green dark colour (do not cook too soft, the vegetables should still be crunchy).
Add chopped onion and garlic, mix and stir fry for a couple of minutes.
For the dressing;
Put lemon juice, goat feta, cumin and oregano in a small bowl and mix well. Pour over vegetables, stir lightly, taste with salt and pepper, garnish with the crumbled feta.
Serve warm and enjoy!
Lemon Marinated Blue Cod
- 4 Blue Cod Fillets
- 3 Tbsp. lemon juice
- 1 clove garlic crushed
- Stevia to taste (raw honey when finished cleansing)
- 1 tsp. finely chopped ginger or powdered ginger
- 1 Tbsp. olive oil
- 1 tsp. celtic salt
Combine the ingredients to make the marinade and mix thoroughly. Pour the marinade over fillets and marinate in refrigerator for 1 hour, turning once.
Grill in a hot pan, 2-4 minutes each side.
- sea salt
- zest lemon and juice
- fresh rosemary, leaves picked
- monkfish fillets
In a pestle and mortar mash salt with the lemon zest and rosemary and rub this all over the fish fillets. Put the fillets in a dish in the fridge and let them sit there for an hour.
If you’re roasting your monk fish, preheat your oven to 220°C just before the fish comes out of the fridge. Pat the fish dry with some kitchen paper. To roast the monkfish, heat a large ovenproof frying pan, add butter and fry the fillets in the pan for 2 minutes. Then turn them over and put the pan in your preheated oven for 6 to 8 minutes, depending on the thickness of the fillets.
To grill, place fillets on a hot griddle pan and cook for about 3 minutes on each side, depending on the thickness.
Serve and add lemon juice.