Get ready to tantalize your taste buds with this mouth-watering recipe. The great thing is that it’s super healthy and perfect for a gentle cleanse, and both the Herbal SLIM or BodiTune programs. This gourmet salad and will make you look like a restaurant cook! Preparation time 30 minutes Serves 2 Main Ingredients: 1 x medium head cauliflower (approx. 1-1.2kg), cut into large florets then thinly sliced 5-6 tablespoons of olive Sea salt and cracked pepper to taste 1 cup sliced almonds 1 ½ cups of parsley (or fresh coriander) finely chopped 2 teaspoons coriander seeds, to serve Curried yogurt: 1 1/2 cup of yoghurt (or coconut yogurt) 3 tablespoons of Curry powder 3 tablespoons lemon juice 2 tablespoons of Olive oil Method: Pre heat the oven to 200 degrees fan bake. Drizzle a large roasting dish with olive oil. Place the cauliflower on the prepared baking tray and spread out into a single layer you might need to use two trays! Drizzle over more olive oil, and lightly season. Bake for 30 to 45 minutes until tender. For the curried yoghurt, place all the ingredients in a bowl and whisk to combine. Meanwhile, heat a frying pan over medium heat. Add the almonds and cook, tossing frequently to avoid burning, for about 2 minutes, until fragrant. Place the cauliflower, parsley, almonds and yoghurt dressing in a large bowl and mix to combine. Scatter over the coriander seeds. Season with more cracked pepper.
Capsicum Sweet Potato Curry
This is a super delicious Indian coconut curry using multiple coloured capsicums with the addition of fish. I have also added a sweet potato to give it a little more substance, but you could substitute that for cauliflower, broccoli or even potato. Preparation time 45 minutes Serves 4 https://youtu.be/dwoobIRZrvY Ingredients: 2 fillets or 500g of fish (I have used Travelly) 2 medium-sized or 1 large sweet potato 3 large capsicum bell pepper cubed (mixed color) 2 Coconut Oil (or Olive Oil) 1 medium onion finely chopped 1 medium onion cubed and layers separated 1 cup tomatoes chopped 1 teaspoon red chili powder (or 2 tsp chili flakes) ¼ teaspoon cumin seeds 2 green cardamoms 1 tablespoon fresh ginger (finely chopped) 6 cloves garlic (crushed) ½ teaspoon salt 6 tablespoons of raw cashews 1½ tablespoon desiccated coconut 1 x 400ml can of Coconut cream 400ml Tomato Passata (or 200ml Tomato paste abnd 200ml water) ¾ tablespoon white sesame seeds 2 teaspoon garam masala ½ teaspoon coriander seeds 1 bunch fresh coriander leaves fine chopped Method: Preparing the Sweet PotatoPeel and chop the sweet potato into bite-sized cubes. Boil for 10 minutes until just soft. Drain and place aside. Preparing the gravyDry roast half the cashew nuts on medium heat until deep golden and aromatic (or just use pre-roasted Cashwews). Reduce the heat and then briefly add coconut and sesame seeds. Stir and lightly roast until the seeds begin to splutter, being careful not to burn them. Transfer to a plate and set aside to cool. Pour 1 tablespoon coconut oil into the same pan. Add one finely chopped onion, ginger, and garlic, and chili flakes and fry for 2 minutes. Add tomatoes and fry till they turn mushy. Add salt, turmeric and garam masala. Fry till the mixture gets cooked well and begins to leave the sides of the pan. Remove and place to one side. Blend the can of coconut milk and 400 to a smooth paste together with the other half of the cashews, coconut, sesame seeds, and onions tomato mixture, until smooth. Preparing the Capsicum Finely chop one onion and cube the other one and separate the layers. Cube capsicum and set aside. Heat the same pan with 1 tablespoon coconut oil. Then add cumin, coriander seeds and cardamom. When the cumin begins to sizzle, add capsicum and the other onion (cubed and layers separated). Stir fry on high heat for 2 mins. Add the ground tomato mixture. Bring it to a boil on a medium flame. Cover and simmer until bell peppers are tender yet crunchy (about 1o minutes). While this is cooking, in another pan heat some more oil and fry the fish on medium/high heat for 3-4 minutes until cooked. Reintroduce the sweet potato, half the fresh coriander, and the other half of the roasted cashews, and fish in the last 2 minutes before serving. Serve capsicum curry sprinkled with fresh coriander.
Indian Capsicum Salad
Here is a really quick all-in-one lunch or dinner during any of our programs. Very healthy and great for your immune system with raw garlic and onion. The amazing thing with this recipe is the raw green capsicum. It’s just so easy to eat with this combination. Add avocado if you want to increase the fat content. Preparation time 15 minutes Serves 2 https://youtu.be/Bcxo4hX3pzc What you will need: 1 cucumber 1 small broccoli 3 to 4 firm tomatoes 1 green pepper 1 onion For the Dressing: Juice of 1 lemon or lime 3 tablespoons of olive oil Small knob of fresh ginger Salt 2 cloves of garlic Method: Chop the Broccoli in bite-sized florets and place into a saucepan. Cover with water and place over low heat to simmer. Peel cucumber slice lengthwise into four, then into bite-sized chunks. Salt lightly, and drain in a colander. Combine in a small bowl the lemon or lime juice and olive oil, to which you add crushed garlic and a little crushed ginger (you won’t get much from the ginger). Drain Broccoli and add to the colander Deseed and diced green pepper Cut tomatoes into segments Peel and roughly chop onion. Combine all ingredients in a bowl. Dress the salad with the dressing.
Kumara Fries with Salad
Get ready to tantalize your taste buds with this mouth-watering recipe that’s perfect for any time of year! Whether you’re on a detox program or not, this dish is sure to make you forget all about your dietary restrictions. We’re talking about the ultimate Kumara fries and salad combo! You can use red, purple or orange Kumara, but trust us, the red ones are the real deal here. Preparation time 45 minutes Serves 2 https://youtu.be/sO0e8ciw6LE What you will need: For the fries 2 large red Kumara 4 Tablespoons Coconut oil For the Salad A handful of baby spinach greens 1 x large shredded carrot 1 x Avocado 1/2 shredded beetroot 1/4 red onion 2 x Tomatoes Half a small cucumber, or some pickled cucumberSome pea or radish shoots Method:First, preheat your oven to just under 200°C and get your largest roasting dish ready. Add in 3 to 4 tablespoons of coconut oil and let it warm up while you peel and chop the sweet potato into relatively large 1 cm fries. Once the oil is heated, throw in those fries and set the timer for 35 to 40 minutes. While the fries are cooking, we can get started on the salad. Shred some carrots and beetroot and douse the beetroot with some olive oil and balsamic vinegar, letting it sit while you prepare the rest of the salad. On one side of your plate, lay out some fresh baby spinach leaves. Finely slice some red onion and sprinkle it over the spinach greens. Layer on some shredded carrot, juicy tomatoes, shredded beetroot, and sprouts, and sprinkle some olive oil, balsamic vinegar, or even pesto or aioli to give it that extra zing. You will need to turn the fries and wait a further 10-15 minutes until they are well-cooked and a little crispy. With the Kumara fries hot out of the oven, it’s time to plate up and dig in! The combination of the crispy fries with the fresh and flavorful salad is a match made in heaven. So go ahead and give it a try, your taste buds will thank you!
Mexican Okra with Cajun Corn
Looking for a quick and easy meal that’s packed with flavor? Look no further than this recipe! With only four major ingredients and a preparation time of under 20 minutes, it’s perfect for busy weeknights when you want something tasty but don’t have a lot of time. Preparation time 20 minutes Serves 2 https://youtu.be/7P0mIeUB0Gg Here’s what you’ll need: 350g of fresh diced okra 2 cobs of fresh corn (or canned) 800g of whole tomatoes 1/4 of a white onion, diced 1 tbsp of Cajun seasoning 3 fresh green chilies 2 tbsp of coconut oil Method:To get started, heat the coconut oil in a frying pan. Add the diced onion and Cajun seasoning, cooking until the onion is softened (about 3 minutes). Next, add the corn and okra, mixing well and simmering. Add the pepper sauce, then finish by adding the whole tomatoes, breaking them up with a wooden spoon as you stir. Simmer the mixture for 10-15 minutes. The result is a dish that’s bursting with flavor and sure to satisfy your taste buds. Give it a try tonight!
Raw Organic Cacao Slice
This is a great recipe if you’re struggling with emotional eating or snack cravings in the afternoon or evenings. Perfect for replacing junk snack foods, like chips salted nuts, sweet chocolate bars or sugary drinks. You can use this slice on your body tune or herbal slim programs or if you want to the maintenance detox plan. Makes about 60 servings. Ingredients: 800g Medjool Dates (can mix this with some other dried fruits such as banana, cranberries, or apricots) 300g Raw Cacao Nibs 100g Raw Cacao powder 150g Sunflower seeds, 150g Walnuts and 150g Desiccated coconut 100g Chia seeds 100g Date syrup (or 50/50 Molasses/Honey) 100g Coconut oil 50g Raw coconut sugar 25ml Natural Vanilla Extract Method: (see video below) You will a good high-speed blender food processor for this recipe, and also a very large cake or roasting dish. First, place the dried fruit in a saucepan and cover it with ‘just boiled’ water, and this will need to soak for at least 20 minutes to soften. Otherwise, it won’t purée up in the blender. While these are soaking go ahead and measure out all of your other ingredients so they’re all ready to go. Next, take the nuts and seeds and chop them up in the food processor until they’re smaller than half a grain of rice. Put the nuts and seeds aside in a very large bowl. This will be your mixing bowl for the entire slice. Add the cacao powder the coconut and the coconut sugar, and mix well in your mixing bowl. Next place the cocao nibs in the blender and grind these up for 3-4 minutes in the blender until they start to warm up and clump. Add them to your mixing bowl and combine with the rest of your dry ingredients. You might still have to wait a little while for the soaked dried fruit to be nice and soft. Drain off the water and replace it with a 400ml can of coconut cream. This will make your hold together better and last longer. The next step is to put this in the soaked fruit processor, along with the coconut oil, date syrup/molasses (or honey), vanilla and Chia seeds. You want to process this down into a thick puree which could take a couple of minutes in the blender. Then we can combine the dry ingredients in the wet ingredients together for a few minutes in your large mixing bowl until well blended. Then simply press into the tray and place in the fridge to set. An optional extra to melt some extra good-quality dark chocolate over the top after it sets, and sprinkle with cinnamon. Keep refrigerated. One piece a day should keep the cravings away! Good luck Brett https://youtu.be/MH7_k-q1AQw
Quick Buddha Bowl
This is a super quick recipe that you can do any time on any of the programs. It’s just a matter of going to the fridge and scoping out the potential ingredients for this Buddha bowl. Really the concept is just to make a salad with a combination of raw ingredients that you can portion out into the bowl, so when you eat the salad you can pick and choose your flavour combinations. In this instance, I have used the following ingredients: Grated carrot Grated beetroot (soaked in olive oil and balsamic vinegar) Alfalfa sprouts, Mung bean sprouts Pickled cucumber slices Chopped tomato Pickled onion Avocado Capers Pesto (home-made recipe here) Some pumpkin hummus and some plain hummus (30-day plans only) Other ideas might include, home-made guacamole, olives, sun-dried tomatoes, gherkins, shredded cabbage, fresh cucumber, diced red onion, or anything else that fits the ingredient list for the program you are doing.
PawPaw with Green Salad
The salad will blow your mind. The first time I tried this I couldn’t believe that pawpaw, orange, avocado, and onions could taste so good together. So quick and easy, very satisfying. You can even try having it for dinner during your detox program. Preparation time 6 to 8 minutes SERVES 4 Ingredients: 2 x ripe avocados 1 x ripe papaya 1 x large orange 1 x small red onion 50g of small rocket leaves For the dressing 4 tablespoons olive oil 2 tablespoons fresh lemon or lime juice Salt and ground black pepper Method: Halve the avocados and remove the stones. Carefully peel off the skin then slice each avocado half thickly. Peel the papaya. Cut it in half lengthways and scoop out the seeds with a spoon. Cut each half into 8 slices. Peel the orange. Using a small sharp knife, cut out the segment, cutting either side of the divided membranes. Place the onion thinly and separate into rings. Make the dressing. Combine the oil, lemon or lime juice and seasoning in a bowl and mix well. Assemble the salad on four individual serving plates. Alternate slices of papaya and avocado. Add the orange segments and a mound of rocket topped with the onion rings. Spoon over the dressing and serve.
Persian Salad
Some of the simplest dishes are the most successful. This salad is made in minutes and has a crisp, fresh flavour. The first time I made this I was incredibly surprised with just our tangy and delicious it was, considering there’s so few ingredients. It will blow you away. Preparation time: 5 minutes Serves 2 Ingredients: 4 x tomatoes Half a cucumber One onion One lettuce heart For the dressing: 2 tablespoons of olive oil Juice of 1 lemon One garlic clove crushed Salt and ground black pepper Method: Cut the tomatoes and cucumber into small cubes. Finely chop the onion and tear the lettuce into bite size pieces. Place the tomatoes, cucumber, onion and lettuce in a large salad bowl and mix lightly together. To make the dressing pour the olive oil into a small bowl. Add the lemon juice and garlic and whisk together well. Stir in salt to taste. Pour over the salad and toss lightly to mix. Sprinkle with black pepper and serve at once. https://youtu.be/NXXGGTWMX28
ChocBerry Parfait with Chia Seeds
https://www.youtube.com/embed/nt9iPaGj8NY Serves 4Preparation time 7 minutesSet for 2-3 hours I don’t recommend too many deserts, but this one is a great vegan alternative to the classic parfait. Layered with chocolate and berry flavours, with Chopped dates and frozen berries it makes a delicious treat that you can have during your detox program. It is important however to get pure Canadian maple tree syrup and natural vanilla extract, and not the cheap flavoured knockoffs. You probably have enough for a couple of nights from this recipe. Ingredients: 2 cups of coconut cream 1 cup frozen raspberries 4 tbsp natural maple syrup 1 tbsp natural vanilla extract 6 tbsp chia seeds 2 tbsp raw cacao powder Method:To make raspberry layer, place 1 cup of coconut cream, frozen raspberries, 2 tablespoons of maple syrup and half a teaspoon of vanilla extract in a blender. Blitz until smooth. Stir in 3 tablespoons of chia seeds and pour into a sealed container. Place in fridge to set for 3 hours. To make the chocolate layer, in a bowl place remaining coconut cream, cacao powder, remaining maple syrup and remaining vanilla extract. Whisk together until smooth. Stir in remaining chia seeds and combine. Pour into the base of serving jars or glasses. Place in the fridge to set for three hours. Once both of the chia mousses are set, spoon the raspberry flavour on top of the chocolate layer and serve.