Eating the wrong food after your detox can rob you of your health. We gave you breakfast recipes yesterday and today we re moving on to lunch. These recipes are very nutritious and are quick and easy to whip up.
It’s important to know that by simply consuming coconut oil on a daily basis, you’ll also be giving your metabolism a boost, increasing your energy levels naturally and improving your digestive health.
Feel free to experiment with add-ins to suit your food preferences if you like. Enjoy!
1st Recipe – 1 minute nutrient booster salad
Now there is no longer an excuse that you do not have the time to make healthy meals. Here is a nutrient dense, balanced meal that meets all your nutrition requirements and really only takes 1 minute or less!
1 packet of green salad leaves or herbs (aim for darker green leaves)
A packet fresh precut stirfry vegetables or soup vegetables of your choice (note, all vegetables can be eaten raw so do not limit your choice of precut vegetables)
1 x packet baby tomatoes
Optional extras: 1 packet of sprouts, sunflower seeds, pumpkin seeds, olives, sundried tomatoes, nuts, pickles, avocado pear etc.
Optional protein: 1 serving tuna, sardines, free range organic biltong, boiled egg, lentils or a lean organic meat cooked the night before and chopped into small pieces.
Salad dressing and flavourings: Your choice of olive oil, flax seed oil, hemp oil, other cold-pressed seed oil, hummus, tahini, pesto, apple-cidre vinegar, rock or sea salt, fresh pepper, your choice of herbs or a salad dressing you made the night before.
Rinse and throw all ingredients into a salad bowl. Add your choice of optional extras and dressing or flavouring. Done. Enjoy!
Recipe 3 – Roasted cauliflower with cumin, coriander and almonds
1 head cauliflower, outer green leaves removed, broken into florets
15 gr organic butter
2 teaspoons cumin seeds
2 teaspoons coriander seeds
1-2 dried red chillies
1 handful almond slivers (soaked and dried)
zest and juice of 1 lemon
Serve with fresh green leaves of your choice, chickpeas and/or black sesame seeds.
Preheat your oven to 200C. Blanch the cauliflower in salted boiling water for a couple of minutes then drain in a sieve, allowing it to steam dry (you don’t want any water left in your cauliflower or it won’t roast properly). Toss it in a generous amount of coconut oil and the butter. In a pestle and mortar, bash your spices and chillies with a pinch of salt and put in a hot, dry ovenproof pan to slowly toast them. After a couple of minutes, add the cauliflower. When it gets a nice bit of colour on it, add the lemon zest and juice and mix around well. Toast for about a minute longer then put the pan into the preheated oven for about 15 minutes to crisp up. Sprinkle with the almond slivers.
Recipe 3 – Kale and venison broth
3 tbsp coconut oil
2 onions , finely chopped
4 garlic cloves , crushed
1C sliced wild game biltong, sliced
2C chopped mixed vegetables of your choice such as butternut, broccoli, cauliflower, carrots etc.
1 1/2 ltr vegetable stock of your choice
200g kale , finely shredded
Heat 2 tbsp of the oil in a large saucepan. Add the onions, garlic and then cook for 5 mins until soft. Pour in the stock, season and bring to the boil. Add in biltong and vegetables, Cook until vegetables are done almost to your liking. Add the kale and cook for 5 mins until tender. Ladle the soup into bowls, garnish with
Alternatively, try slowly cooking shredded kale with olive oil and garlic and serving as a vegetable side dish, instead of spinach.
If you didn’t get a chance to join our detox support group, you can get more information here.
You can also find more post detox diet tips here.
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