Our brains are under a lot of stress in today’s society with all the chemicals, additives, addictive substances, and sugars. It’s very important to look after your brain, and especially good to do that during your detox. Providing the anti-oxidant, protective effect of Betcarotene from Carrots and Vitamin C from citrus, along with the circulatory stimulant effect of Turmeric and Black pepper, this smoothie is great for supporting your brain during the BodiClenz program. Makes up to 600ml Ingredients: 1 Fresh Carrot 1 whole Lemon 1 tablespoon of Raw Cacao A handful of Fresh Gotu Kola, (you could use Rosemary if Gotu Kola is not available) 1 heaped teaspoon of Turmeric Ground Black pepper or Ginger to taste 200ml Orange juice 200ml filtered water 6-8 cubes of ice 1 scoop of BodiClenz powder Stevia (optional) Method:Chop all ingredients adding lighter ingredients to the blender first. Blend until smooth. Enjoy. https://www.youtube.com/embed/JGlhCZNqr24After watching this video below you will want to plant your own brain herbs. See Brett make his extra fresh ‘Brain Booster’ recipe from herbs picked in his garden below. The fresh herbs include Ginkgo, Gotu Kola, Rosemary, Holy Basil, Mint, and Stevia.
BowelClenz Smoothie
A major part of detoxing your body is looking after your bowel health. The intestines are prone to infestation with negative bacteria, and parasites, and to become irritated and inflamed by meats and processed foods. Providing digestive enzymes from Kiwifruit, and bulking fibre, along with a probiotic effect this smoothie is great for soothing the bowels and improving elimination.Add a little Cilantro or fresh Peppermint to pep it up and soothe the support digestion even more. Makes 800-900ml Ingredients: 1 fresh green Apple 1 fresh Kiwifruit 1 cup of plain unsweetened yoghurt 2 tsp soaked Chia seeds (or 6 prunes) 400ml filtered water 6-8 cubes of ice Fresh Cilantro or Peppermint or Stevia to taste 1 scoop of BodiClenz powder Method:Chop all ingredients adding lighter ingredients to the blender first. Blend until smooth. Enjoy. https://www.youtube.com/embed/QC64z9_cCM0 To read More about Aloe vera and see how to make aloe vera ice cubes click here Â
Cauliflower Rice with Brussel Sprouts
When you’re Detoxing or Slimming simplicity with food is crucial, and you couldn’t get any simpler than this recipe. It only has two major ingredients, Cauliflower, and Brussels sprouts. Cauliflower rice is a great alternative to normal rice because cauliflower has almost no simple carbohydrate content with a Glycaemic index of zero. It’s also very high in fibre which makes it extremely filling. Serves 2-4(Depending on the size of your Cauliflower) Ingredients:Â 1 whole Cauliflower 12 Brussel Sprouts 2 small white onions 6 large cloves of garlic 1 Tsp Black cumin seeds 3 tsp Indian curry powder Coconut and Olive oil Method: Chop the ends of Brussels sprouts and place into a saucepan, then place over the heat and bring to a boil while preparing the rest of the meal. Finely chop onion and garlic and place aside. Chop centre out of the cauliflower and cut it into 4-6 large chunks. Grate large chunks of cauliflower with a coarse cheese grater or grater attachment on the food processor. Heat oil in a large pan and add onions, garlic, and cumin seeds. Saute until soft, then add the cauliflower. Sprinkle over the curry powder and stir in evenly. Cover and allow to cook for 2 minutes. Drizzle with olive oil and stir again. Cover and allow to cook for another 3-4 minutes. Drain the Brussels sprouts. You are ready to serve. Place cauliflower rice into bowls, cover with Brussels sprouts, and drizzle with balsamic vinegar and more olive oil. You could also Tomato salsa, Aioli, or even guacamole if you’re adventurous. Enjoy! https://www.youtube.com/embed/QowjPSBTR5g
Kawakawa – Making Herbal Tea at Home
The great thing about herbal medicine is that you can often find what you need growing not far from home. In New Zealand, we are surrounded by native bush on almost every corner, and one of the most common herbal medicines you will find growing locally is the amazing Kawakawa. Today I’m making a simple Kawakawa tea with a little ginger and honey. This plant is unmistakable and will be found growing beneath other slightly larger trees, like ponga or tea tree in this instance. You can dry the leaves in a paper bag for a couple of days if you want to store some for later or make it fresh like I am here. The perfect remedy for digestive stress and even just stress in general. https://www.youtube.com/embed/f15KEN8jyjE Apparently, the caterpillars eat the healthiest leaves, so often these are used for making herbal remedies. You can see the difference in these two photos below.
Manuka Tea Tree – Making Herbal Tea at Home
Tea Tree is the common name given to the native Manuka tree of New Zealand and Australia. It was named by Captain Cook because he used it as a herbal tea. Be careful when selecting the tree and make sure you’re getting the right thing. Look closely at the photos and see the pointy leaves and flaky bark. Simply pick a couple of smaller branches and remember to thank the tree. It can be used at any time of year, but I prefer to use it when it’s dry and not flowering. Wash thoroughly or soak out any bugs. Strip the leaves off and add to a teapot with boiling water. After 10 minutes you should have a beautiful herbal tea. sweeten with a little honey or stevia. This tea is great for general health and vitality but is particularly good at supporting the immune system, as it has natural antiseptic, antibacterial and antiviral properties. Enjoy. https://www.youtube.com/embed/V0qju4AR0H8Look for the pointy little leaves and light flaky bark to be sure you have identified Manuka.
Tomato Sauce Base – Multipurpose
Here is an awesome tomato sauce base, which can be used in soups, curries, stir fry or just as a chili salsa. Simply heat and add your extra curry or chili to your taste. Ingredients1kg fresh tomatoes1 large white onion6 large cloves garlicBunch of cilantro2 sprigs of fresh rosemary1 heaped tsp turmeric1 tbsp Italian herbs500g pure tomato paste MethodChop all ingredients into your blender and puree until smooth. Freeze into appropriate serving sized containers. The perfect convenient way to make quick winter meals taste great. https://www.youtube.com/embed/QXvh0gYgA-k
Curried Kumara & Corn Stuffed Capsicum
Here is a super simple way to make capsicum into a delicious meal. It only takes a few minutes to make but is worth every second. SERVES 2 Ingredients 3 large red Capsicums 1 large Kumara 1 large cob of Corn 6 cloves of Garlic 2 Tsp of hot Indian curry powder 1/2 cup plain yoghurt A handful of Cilantro or Basil  Method Preset the oven to 200°C. Peel, chop, and boil kumara until soft. Place kumara in a large bowl. Cut kernels off the corn and add to the bowl along with diced garlic, curry powder, yoghurt, and fresh herbs (cilantro or basil). Mix until blended evenly. Slice capsicum vertically into halves and scoop out seeds. Stuff the capsicum with the filling. You can add a little diced feta if you are on the Gentle Detox plan, Herbal Slim or BodiTune. Place stuffed capsicums into a roasting dish with a little coconut oil and bake for 30 minutes. Serve with sliced cucumber and tomato or a green side salad. https://www.youtube.com/embed/54CNrPw16c0
Green Chilli & Basil Pesto
Here is a way to make pesto more of a food than a garnish. We add green sweet peas and green chili.Perfect for a green power detox program and great alongside hot or cold foods. Ingredients: 2 Cups of Green peas 1 large bunch of basil (should make 2 cups when chopped) 3 cloves of garlic 2 large green chilis 150ml olive oil Method:Blanch the frozen peas in boiling water for 20 seconds. Drain and add to your bowl. Finely chop the garlic and chili and add to the peas. Chop fresh basil and add to the mix. Drizzle over the olive oil and blend until smooth. Presto, you now have enough pesto (or peasto) to feed the whole family. Try it with steamed or sauteed Brussels sprouts, leeks, and asparagus. Just delicious. https://www.youtube.com/embed/BFBUYySWJGQ Have An Endless Supply of Holy Basil The trouble with both basil pesto and fresh basil is they are both very expensive to buy, and if you grow your own basil it’s hard to get a continuous supply because it dies off each year. However, if you want an endless supply of basil you can try growing holy Basil, also known as Tulsi. Not only does it give you basil all year around and continue to grow year after year, but it also has great effects on the mind and nervous system, as it contains some natural cannabinoids. A perfect plant for your herb garden. Watch me make my Brain Smoothie with Holy Basil Here
Tangy Mint & Lime Guacamole
This is an extra tasty lime and mint twist on traditional guacamole and is something you can do on any of the Ultimate Herbal Health Programs. It’s very important to keep high levels of good fats when detoxing as they not only protect you from circulating liberated toxins but help keep your energy levels stable. Avocados should be an integral food on both detox and slim programs. It’s a great addition to any salad but can also be used on hot food or just as a dip for your carrot or celery sticks. Ingredients: 2 Large Avocados 2 Limes A handful of fresh mint leaves 3-4 cloves of Garlic 100m Olive oil Method: Peel Avocados and dice garlic. Add them to a bowl with the chopped mint, juice of limes and olive oil. Blend and nearly smooth. It’s that simple. Try your Guacamole with the following raw vege sticks for dipping: Carrots Celery Capsicum Cucumber Broccoli Cauliflower Gherkins Pickled onion quarters
Mushroom and Parsnip soup
If you want a Mushroom soup without using pre-made canned soup it can be a little difficult knowing where to start. Here is my recipe which includes, parsnip, dahl and spinach, so its a little more than your standard “out of the can” mushroom soup. It is very filling and totally rich in nutrients. Ingredients: 2 cups Dahl ​400gm Button mushrooms ​400gm flat mushrooms 3 x medium parsnip 12 cloves garlic 1 large onion 1x can coconut cream ​100gm Baby spinach leaves 2 tablespoons Butter and 2 tablespoons olive oil 4 x tablespoon Miso 3 tsp salt 2 x dessertspoon Mixed herbs 1x tablespoon dark soy sauce Water to blend  Method:Put the 2 cups of Dahl in 6 cups of water and bring to a boil. Simmer for 10 minutes and let sit for up to 4 hours. I usually do this in the morning if I want to make the soup that night. This allows the dahl to soften and avoids the gas-forming effect. Peel and chop the parsnip into bite-sized pieces and reheat and boil the dahl with the parsnip added. While parsnip is boiling, In a frying pan melt butter and olive oil, then stir fry the finely chopped garlic and onions, adding the chopped mushrooms and mixed herbs. Add the soya sauce and cook until soft and a little bit caramelized. Add miso, salt, and coconut cream to dahl and parsnip. Then add the mushrooms and allow to simmer again, adding extra water if needed. I like to take about 1 cup of the cooked dahl out of the pot and put it through the blender until smooth. This adds a little thickness and texture to the soup. Now your are ready to serve. Enjoy! Â