preparation period
BREAKFAST
1KG apples
1KG carrots
1 bunch parsley
juice of 1 lemon
1 small thumb of ginger
LIVER DETOX JUICE
HEAVY METAL DETOX JUICE
1kg apple
1kg cucumber
1 bunch parsley
1 bunch cilantro
juice from 1 lemon
1 tea spoon spirulina (optional)
BLUEBERRY BANANA SMOOTHIE
4 bananas
½ cup fresh or frozen blueberries
2-4 dates
¼- ½ tsp vanilla extract
Water or coconut water to blend
small piece aloe vera (optional)
mango BANANA SMOOTHIE
3 bananas
1 cup fresh or frozen mango
1 cup spinach or kale
½ cup strawberries, fresh or frozen
Water or coconut water to blend
LUNCH & DINNER
Chop onions and fresh herbs, then add all ingredients to your food processor. Alternatively, use a blender, or, cut everything small, and mash/mix with a potato masher and your hands - all of these will work.
Once well processed, form into patties on a silicone sheet or piece of parchment paper, before adding to the oven at 180-200C.
Cook for 25-50 minutes, this is depending on how strong your oven is, and how soft or crispy you want the burgers - keep an eye on them, and find the sweet spot you like.
Form and freeze additional burgers for another day.
GUACAMOLE:
1-2 avocados (as much as you desire)
15-20g fresh cilantro (omit, or use parsley if you don't like cilantro)
1 medium tomato, finely chopped
1/2 - 1 small red onion, finely chopped
juice of ½ a lime
salt & pepper to taste
SALAD & PLATING:
Dress mixed greens and kale in olive oil, balsamic or apple cider vinegar, lime, salt and pepper.
Add a god handful of greens to your plate.
Add your first burger, then top with guacamole. Add another, more guac, another, then more guac... you get the idea, I make them 3 high, but skies the limit ;) you can also add sliced onion, bell pepper and gherkins to each layer of your burger stack too.
Finally top with some hemp hearts, micro-greens or sprouts (or anything else of your choosing), and you can sprinkle some paprika around the plate to add some colour.
1.1kg chickpeas, soaked overnight and cooked, or use canned.
1 medium - large onion
1 small red onion
20g fresh cilantro
35-40g fresh parsley
1tbsp balsamic vinegar
juice of 1 lime
3 tsps cumin powder
1.5-2 tsps paprika powder
cayenne pepper to taste (omit if you don't like spicy)
salt & pepper to taste
1-2 tsps garlic powder or 3-6 garlic clover (optional)
A little water to blend/process - only if necessary, as little as possible.
CHICKPEA BURGERS
Cooked quinoa - quantity dependant on your level of hunger (ideally quinoa soaked in water 8-16 hours, then rinsed until water runs clear before cooking)
¼ - ½ a small red onion, finely chopped
juice of ¼ - ½ a lemon or lime (to your taste)
small piece of red bell pepper, chopped
half a medium tomato, chopped
1/5th of a medium cucumber, finely chopped
½ bunch fresh parsley or dill
handful of kale leaves (stems removed)
handful mixed lettuce or arugula
Dressing:
1.5 tbsp cold pressed olive oil
1-2 tbsp almond butter
¾ tbsp apple cider vinegar
1tbsp honey, agave or maple syrup
juice of ¼ - ½ a lemon or lime
1 tsp cumin
salt & pepper to taste
Cut ingredients and add to a bowl, mix well your dressing in a glass, mug or jar, add to the bowl with your salad, and again give them all a thorough mix - enjoy!
QUINOA SALAD
1 small-medium head of broccoli - steamed
½ bunch fresh basil
¼ bunch fresh parsley (optional)
¾ cup pumpkin seeds (soaked for 4-8 hours)
1 tbsp olive oil
1.5 tbsp capers
½ lime
Salt & pepper to taste
Water - just enough to blend, I like to keep keep it thick
Add everything to your blender - blend well, then serve alongside any roasted veggies, salad, potatoes or pumpkin.
BROCOLI PESTO
SWEET TOMATO KETCHUP
½ cup red bell pepper chopped
1 cup red onion chopped
⅓ cup celery chopped
¼ cup carrot chopped into circles
½ cup dates pitted packed
2 cups tomato
2 tbsp ACV +1.5tbsp
¾ tsp turmeric
¼ tsp fresh chilli
1 and ⅛ tsp fresh ginger 1/4+
4tsp fresh chipped parsley +3Tsp
1.5 tbsp Coco amino
½ tsp red pepper powder
1/2 tsp cumin
Cilantro 5 stalks
Enjoy with roasted potato wedges, or anything else you enjoy with ketchup
EPIC ALL SALAD DRESSING
1.5 tbsp olive oil
¾ tbsp balsamic vinegar
2tbsp tahini
1tbsp coconut aminos (optional)
1tbsp honey
juice of ¼ - ½ a lime
3-4tbsp water
¼ tsp turmeric powder
½ tsp paprika powder
½ tsp cumin powder
¼ tsp cayenne pepper (optional - spicy)
1 tbsp mustard (optional)
salt & pepper to taste
SWEET POTATO SOUP
6-8 medium sweet potatoes
3 small brown onions
3 tsps fresh ginger chopped
2-5 garlic cloves (depending on how much you like garlic)
2 tsp turmeric powder
1 tsp cumin powder
1/8 tsp orange peel (don't use the white part just under the skin, it's bitter, only the orange part).
2 medium tomatoes
Black pepper
Sautee onions using water or avocado oil, after 2-3 minutes add your ginger, garlic, turmeric, cumin. Cook for 2-3 more minutes, then addd your tomatoes. Cook again for 2-3 minutes.
Next, add to your pot the chopped sweet potatoes, then add water to the point just above the sweet potatoes (you can always add more water in blending to reach your desired consistency).
Bring to the boil, and cook covered on medium heat (simmer) until the sweet potatoes are soft.
Once cooked, wait to cool a little, then blend with:
¼ bunch cilantro
1 small - medium tomato
40g soaked cashews, sunflower seeds of hemp hearts
2 tbsp honey, agave, or maple syrup
Blend in batches, little by little, once everything is blended, add salt & pepper to your taste.
This recipe should make you enough soup to keep in the fridge or freeze as well :)