Upon rising each morning, drink a large glass of water with the juice of a lemon or a tablespoon of apple cider vinegar with the mother. Wait half an hour before eating breakfast.
Try to leave 5 hours in-between each meal to allow your last meal to be completely digested.
Breakfast: A green smoothie – Here’s a recipe to one of my favourites!
Chai spiced green smoothie
1 tin of coconut cream
1 bunch of washed english spinach
3 bananas (optional – frozen)
1 teaspoon of cinnamon
2 teaspoons of vanilla essence
1/4 teaspoon of ground cloves
1/4 teaspoon of ground cardamon
1/2 teaspoon of turmeric
2 cups of coconut water
Combine in thermomix or high speed blender for 1 minute on 7,or until smooth.
Options: Replace banana with other fruits such as kiwi, pineapple, apple, mango, passionfruit, frozen berries, or whatever else is in season.
Spinach can be replaced with any leafy green vegetable. Other mild flavoured green leaves are kale, lettuce, swiss chard. Stronger flavours are watercress, broccoli, bitter greens such as chicory. Cucumbers are also a great addition. Add a green superfood powder such as spirulina for an extra nutrient hit!
The benefits of smoothies over juices are that the fibre remains, so the energy you get from a smoothie will be more long lasting than that from a juice and the fibre has protective effects on the bowel and feeds our good bacteria.
Lunch: A BIG salad. Here’s some salad inspiration.
Egg & Avocado Salad
1 avocado cubed
A large handful of spinach leaves
4 hard boiled eggs, quartered
1 celery stalk, finely sliced
1 spring onion, finely sliced
1 tablespoon of mayonnaise
1 tablespoon of finely chopped parsley or chives
Salt & pepper to taste
Paprika to sprinkle on top
Assemble avocado, spinach, celery, spring onion, eggs, parsley or chives in a large salad bowl.
Season with salt, pepper and mayonnaise.
Sprinkle with paprika to serve.
Dinner: A palm sized portion of protein with a generous portion of veggies. Your recipe will look a little something like this…
Beef with stir fried coconut vegetables
Interchange beef with chicken or fish for variations. The vegetables can also be interchanged with any vegetable that you have on hand.
500G of beef strips
1 clove of garlic minced
2 tablespoons of tamari
A 2cm knob of ginger minced or half a teaspoon of powdered ginger
1 tablespoon of sesame oil
In a large bowl, combine the minced garlic, tamari, minced or powdered ginger and sesame oil.
Place beef strips into bowl with marinade. Coat meat well in marinade and place in the refrigerator overnight, or for a minimum of 4 hours.
1 tablespoon of coconut oil
3 cloves of minced garlic
A 2cm knob of ginger or half a teaspoon of powdered ginger
2 spring onions chopped
1 finely sliced green chilli (seeds removed if you prefer less heat)
Pre-marinated beef strips
1 carrot sliced into small batons
2 celery sticks sliced thickly or cut into thick batons
1 cup of broccoli and/or cauliflower florets and/or zucchini pieces
Half a cup of green beans chopped into 4cm pieces
2 Tablespoons of tamari
Half a cup of beef stock
2 cups of wombok or cabbage, sliced
Half a red capsicum sliced
A large handful of snow peas top & tailed
Half a cup of sliced mushrooms
2 cups of bean sprouts
1 tablespoon of sesame oil
Over a medium heat, melt coconut oil in a wok.
Add spring onions, garlic, chilli & ginger. Stir until starting to get fragrant.
Add beef strips, stirring frequently until meat changed colour.
Add carrot, celery, broccoli/cauliflower/zucchini and beans. Cook while stirring frequently, until celery is soft.
Add tamari and mix through thoroughly.
Add wombok, capsicum, snow peas, bean sprouts and mushrooms and cook, stirring frequently, until vegetables are cooked to your liking. It is traditional for vegetables to retain some of their crunch.
Pour sesame oil over cooked vegetables and stir through.