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
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!
Roast Vegetable Salad
During your Herbal Detox or Herbal slimming program processed foods are to be avoided. This can leave you feeling a little deprived, especially if you like big carbs. Because you might still feel like some comfort food my Roast Vegetable Salad is extremely filling, full of life and as guilt-free, as can be. SERVES 4-6 Ingredients: 2 x Large Kumura 3 x Large Parsnips 3 x Large Carrots 2 x Large Capsicum 6 x Large Button Mushrooms 1 x Red Onion 4 x Tomatoes 12 cloves of Garlic (optional) A handful of Pea Shoots (or you can add celery or cucumber) Dress with Balsamic Vinegar or Sweet Chili Sauce Method: Peel Kumura, carrots and Parsnip. Cut into large wedges. Place with Coconut Oil into a roasting dish and place in the oven when hot. Roast for about 25 minutes, then stir. After another 20 minutes add wedges of Red Onion and chopped mushrooms. You can also add in some whole garlic cloves if you like garlic. Continue roasting until soft and golden, remove and allow to partially cool. Serve with a side salad of pea shoots, Celery or cucumber, wedges of Tomato. You could also add some Avocado when they are in season. Drizzle with Balsamic Vinegar and Sweet Chili Sauce, or try our Spicy Salad Dressing or our Homemade Aioli. Perfect for: Herbal DETOX Program Herbal SLIM Program Herbal BodiTune DETOX ‘n SLIM Program
Ultimate Liver Detox Smoothie
Here is a great combination of ingredients specifically for the Liver function. The perfect smoothie recipe for reducing Cholesterol, Fatty Liver, Estrogen Excess and to protect your liver from chemical damage. An excellent smoothie to take during your Ultimate Herbal Detox program. Ingredients: 1 Head of Broccoli 1 Whole Beetroot 1 Whole Grapefruit 3-4 Kale leaves 1 Tsp Black Mustard Seeds 1 Sachet of BodiTune (40 Herbs) Ice and Water to mix Add fresh Ginger and Honey to your taste. Method is shown in the video below. https://www.youtube.com/embed/3eHD0g9SFEY
Zughetti in Tomato & Garlic Sauce
During your Herbal Detox or Herbal slimming program processed foods and wheat products are to be avoided. This can leave you feeling a little deprived, especially if you like pasta. A Zucchini version of Spaghetti is called Zughetti and is absolutely delicious, but completely guilt-free. SERVES 2 Makes extra sauce for next time. Ingredients: 2-3 x Medium Zucchini 6 x Tomatoes 7-8 Button Mushrooms 2 x Onions 12 x Cloves of Garlic 200g Tomato paste 1 x Heaped teaspoon of Paprika 1 x Heaped teaspoon of Turmeric 1 x Heaped teaspoon of Mixed Herbs 1 x Heaped teaspoon of Cayenne (optional) Fresh Basil to garnish Coconut oil to saute https://www.youtube.com/embed/Pc-3ofiCOdQ Method: Chop the ends of Zucchini and run them through a spiralizer. If you don’t have one, then you could finely slice your Zucchini with a grater or slicer of some kind. Puree your tomatoes in a blender and put them aside. Finely chop the garlic and onions and slice mushrooms into little bite-sized pieces (your meatballs). Heat your pan with coconut oil and saute the zucchini for just a couple of minutes until al dente. Remove a put aside. Now with fresh oil saute your onions, garlic, and mushrooms with a sprinkling of herbs and spices. Once these are coated in herbs and barely cooked introduce the pureed tomatoes and tomato paste. I add 100ml of water to mine and allow it to simmer for 5-10 minutes on low heat. Please zucchini in a bowl and cover with a generous amount of the tomato mix and garnish with freshly chopped basil. If you’re on a one-month Herbal Detox, Herbal Slim, or BodiTune Detox ‘n Slim program you could add a tiny sprinkle of cheese. Perfect for: One-Month Herbal DETOX Program Herbal SLIM Program Herbal BodiTune DETOX ‘n SLIM Program
Whipped Coconut Cream & Salad
Cream is bad for you, right? Not necessarily, in fact, unlike dairy fat, coconut cream contains no cholesterol and has a unique compound called lauric which has been shown to reduce tumor growth. Read more about the healthy coconut With that in mind, we thought you might like to try using coconut cream this Christmas, maybe on your Pavlova, or even better, on your fruit salad! SERVES 4 Ingredients Whipped Cream 400g Coconut cream 2 Chopped and frozen bananas A pinch of stevia Fruit Salad 200g Strawberries (a small punnet) 1/2 Pineapple (or sliced orange) 1/2 Rockmelon Handful of blueberries Cinnamon to sprinkle Method You will need to chop and freeze the bananas the night before so they go hard and are perfect for this recipe. Pour the coconut cream into a blender (our Ladyship blender is perfect) and place the chopped banana on top. Add a pinch of stevia (or add one tablet) and blend until smooth. Add chopped fruit to serving bowls and spoon over the whipped coconut cream. Sprinkle with blueberries and cinnamon. Now you can eat whipped cream guilt-free! Enjoy! Perfect for: Herbal DETOX program Herbal SLIM program Herbal BodiTune DETOX n’ SLIM program
Cauliflower, Leek & Sweet Potato Soup
Instead of thickening a soup with flour, how about Cauliflower? Not only is Cauliflower gluten-free, a wholefood and has almost zero carbohydrate content, it tastes great. In this recipe, we will puree the Cauliflower with some Leek so make a delicious base for this amazing soup. SERVES 4 Ingredients: 1 x Whole Large Cauliflower 1 x Large white Onion 1 x Large Leek 2 x Medium Sweet Potato (Kumara) 8 x Cloves of Garlic 1 x 400ml Can of Coconut Cream 3 Tsp Nutmeg 3 Tsp Mixed Herbs Coconut oil to add to the pan Fresh Cilantro Method: Roughly peel and cube sweet potato into 1-inch cubes. Roast these in a frying pan lightly in coconut oil until soft. Place aside. Roughly chop cauliflower and leek and place aside. Finely chop garlic and onions and add to a pot with hot coconut oil. Saute for 2-3 minutes while adding the nutmeg and mixed herbs. Add the cauliflower and leek along with 1 liter of pre-boiled water. Allow to simmer for 20 minutes or until soft. Extract 2 cups of leek and place with the sweet potato to add into the soup later. Add coconut cream to the pot and then blend cauliflower, leek and coconut cream until smooth and creamy. Add back into the pot along with cubed sweet potato and remaining leeks and heat through. Serve with sprinklings of cilantro. Delishimo! Enjoy my son Kyles favorite soup! Perfect for: Herbal DETOX Program Herbal SLIM Program Herbal BodiTune DETOX ‘n SLIM Program
Zucchini, Broccoli & Ginger Soup
There’s nothing like a super healthy green soup to make you feel well-nourished. The added warmth of Black Pepper and Ginger create a deeply restoring soup for digestive health while boosting immunity and improving blood circulation. Read more about the health benefits of Ginger and Black pepper. Ingredients: 4-6 x medium Zucchini 1 x Head of Broccoli 6-10 x Cloves of Garlic 1 x thumb size of fresh Ginger 1 tablespoon Coconut Oil (or Olive oil) 1 x White Onion 1 tsp ground Black Pepper 1 dessertspoon Turmeric 1 tsp cumin seeds 400ml can of Coconut Cream Method:Finely chop ginger, garlic, and onions and set aside. Prepare the Zucchini by chopping it into bite-sized pieces and tossing it in turmeric to coat evenly. Prepare the Broccoli by chopping it into small bite-sized florets, cover with boiling water, and set aside. Heat Coconut oil in a large soup pot over medium heat. Add finely chopped onions and garlic. Saute until the onions and garlic are soft but not browned. Add finely chopped Ginger, Cumin, and Black Pepper; stir to combine. Add the zucchini to the pot and stir until it starts to soften. Add the Coconut cream and 100ml of Broccoli water by rinsing the can. Bring to a boil, cover, and reduce heat to simmer for 5 minutes. Add the remaining Broccoli and allow to slowly cook for about 20 minutes. Remove about 500ml of the soup mix and puree in a blender to create a thick soup and combine with the remaining vegetables. Serve with a little fresh chopped parsley or pea shoots. Perfect for: Herbal DETOX Program Herbal SLIM Program Herbal BodiTune DETOX ‘n SLIM Program https://www.youtube.com/embed/Qm2Q90C4dUA
Black Pepper Mushroom & Eggplant Soup
Mushrooms and Eggplant make a greatly satisfying meal when detoxing. Adding black pepper to the mix is an incredible way to increase the detoxifying and healing benefits of this meal. Black pepper has many health properties of its own which you can see here SERVES 2 Ingredients: 8 x Brown Mushroom 1 x Small Eggplant 1 tbsp Black Peppercorns 1 x large white Onion 5 x Cloves of Garlic 1 x Fresh Red Chilli (or 1 Tsp Chilli Flakes) 1/2 Thumb Ginger Root Small bunch of Coriander leaves (Cilantro) 1 tsp Cumin seeds 400ml of Coconut Cream (or 200ml of standard cream) Method: Heat olive (or coconut) oil in a pan and add black peppercorns. Saute on medium flame till it starts to sizzle in oil. Add finely chopped onion, garlic, red chilli and ginger with a pinch of salt and saute this till it becomes a little golden. Quickly blend these sauteed ingredients along with coriander leaves with 1/2 cup of water to form a smooth paste. In the same pan add more oil with the cumin seeds and saute for 30 seconds. Add sliced mushrooms and eggplant and saute until its all cooked soft. Now add the blended paste along with coconut cream and bring it to the boil. Simmer for 5 minutes. Serve with a little fresh chopped spring onion. Perfect for: Herbal DETOX Program Herbal SLIM Program Herbal BodiTune DETOX ‘n SLIM Program