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Ease into your spring cleanse – a healthy approach to detoxing


Ease into your spring cleanse - a healthy approach to detoxing

As we are blown (literally) into spring it is time to cut back on the dairy, meat and eggs and give the liver a rest. I am about to start doing a liver detox with my yoga students and I have a few rules I like to stick to when it comes to changing the way we eat at this time of year. I believing in easing my way into a cleanse and easing my way out. A teacher once told me that the first food you eat after a cleanse is the food that your body will crave from then on, so be sure to choose wisely.
If you are wondering if you need to detox, the answer is probably. Most of us these days are guilty of overeating and consuming way too many acid forming foods (meat, dairy, eats, alcohol, sugar). So feel free to join in the detox, say bye to sugar, yes that includes all the healthy ones (and yes that includes fruits, a few green apples in your veg juices is ok) and drop the grains and refrain from alcohol.
Aim to drink lots of chamomile, liquorice, dandelion and peppermint teas. But do it away from your meal times, try to avoid eating 30 minutes before and after meals.
Eat plenty of greens, this includes sprouts, brassicas and the leafy ones, especially kale.
Through some spirulina or chorophyll into your vegetable juices and dress your salads with apple cider, rice wine or brown rice vinegar, alternatively use a good squeeze of lemon juice.

Here is a great recipe to ease yourself into your cleanse, once you start the cleanse omit the brown rice and use the quinoa on its own. Quinoa is a grass not a grain and an excellent source of protein so it will leave you feeling satisfied.

Have fun with your cleanse and if you can, get yourself to a yoga class which will assist the body in classing the liver through twisting postures.

Brown rice and quinoa stir fry

1 teaspoon sesame oil
1 teaspoon rice bran oil
3 spring onions, thinly sliced
2 stalks celery, thinly sliced
1 carrot sliced
1 zucchini, thinly sliced
100g broccoli, cut into florets
2 cups cooked, cooled organic brown rice and black, red or white quinoa (these can be cooked together in a rice cooker)
1 tablespoon shiro miso, thinned with a little boiling water
½ cup coriander sprigs
siracha chillis sauce, to serve

1. Heat the oils in a wok, add the spring onions and stir fry for 3 minutes or until soft.
2. Add the vegetables and 1-2 tablespoons of water and stir fry for 5 minutes or until the vegetables are just soft. Add the combined rice and quinoa (or quinoa on its own) and shiro miso and stir fry for 3 minutes or until heated through. Fold through the coriander and serve with siracha chilli sauce. Serves 4

so many mulberries -purple hands, purple computer keyboard, purple soles, purple lips


so many mulberries -purple hands, purple computer keyboard, purple soles, purple lips

I thought it about time I tried to make something a little healthier with my never ending supply of mulberries.

Mulberry Chia pots
2 cups fresh mulberries, stalks removed
1 tablespoon coconut sugar
2 tablespoons chia seeds
1/2 teaspoon rose water
1/2 cup organic coconut milk
1 teaspoon maple syrup
1 teaspoon pumpkin seeds

Mash the mulberries together with the coconut sugar and half of the chia seeds, spoon into four small glasses.
Whisk together the coconut milk, the remaining chia and maple syrup. Pour over the mulberry mix.
Chill for 3 hours or until set, top with pumpkin seeds and some extra mulberries.

Gluten free Pistachio rosewater cake


Gluten free Pistachio rosewater cake

If I had to say which cake is my favourite ever cake this one would win hands down. Based on a recipe out of the wonderful Rose Bakery cookbook – Breakfast Lunch Tea published by Phaidon books. Here is my gluten free version of this knock your sock of cake/dessert/can’t stop at one piece sweet treat.

250g softened butter
3/4 cup coconut sugar
grated zest 1 lemon
2 tablespoons rosewater (and I know you will think it a lot but trust me it tastes amazing!)
4 eggs, lightly beaten
110g ground almonds
160g ground pistachios
1 teaspoon baking powder

1 vanilla bean, halved
grated zest and juice of 1 lemon
1/4 cup coconut sugar
50g pistachios
pomegranate pearls from one pomegranate

Preheat oven to 180C (350F) Grease and line a loaf tin.
Cream butter and sugar until pale. Add zest and rose water and beat until combined.
Add eggs gradually beating well after each addition. Fold in ground nuts and baking powder.
Spoon mixture into the tin, Bake for 40 minutes or until a skewer comes out clean. Allow to cool in tin.
To prepare topping
Place vanilla bean, lemon juice, zest and and sugar into a pan and stir until the sugar dissolves, bring to boil and cook until reduced slightly. Pour syrup over cake, finish with the pistachios, pomegranate and mint leaves. Serve with creamy yoghurt.