7 days juice detox: day 3

5. September 2014
by troutandhawk
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Drinks

08:00     cup of hot water with a slice of lemon

10:00     Totally Green

10:00 – 12:00 walk through forest and meadows

13:00      Pear, Parsley and Basil

16:00     Totally Green and a cup of Kusmi Tea Detox Grapefruit (delicious!!)

19:00     Pear, Parsley and Basil  (no soup today)

before sleep: cup of warm almond milk with a teaspoon Manuka honey

 

 

 

The recipes:

Totally Green
(yields 2 juices)


1 apple
1/4 medium pineapple
1 cm ginger
1/2 medium courgette
1 large handful of  Swiss chard leaves
1/2 lime, with the skin on
1/2 avocado
handful of ice cubes

Juice all the ingredients except the avocado and the ice cubes. Pour the juice in a blender and blend with the avocado and the ice.

Pear, Parsley and Basil
(yields 2 juices)

3 small apples
1 pear
1cm piece ginger
1cm slice lemon, with the skin on
1/2 medium courgette
1/4  cucumber
5 cm stick celery
2 sprigs parsley
2 sprigs basil
1/2 avocado
handful of ice cubes

Juice all the ingredients except the avocado and the ice cubes. Pour the juice in a blender and blend with the avocado and the ice.

I’m happy to answer another question today: Do you peel the fruit, the beetroot, the ginger etc? Do you cut out the apple core?

 

I try to use everything with root and branch!
I usually wash the fruit and cut it in pieces as seen in the picture. Even the lemon.  Exceptions are pineapple, lime, orange, melon and avocado. As for the lime and the orange I try to let the pith on them, because the pith contains a lot of nutrients. I clean the beetroots and the carrots with a vegetable brush.
I juice apples and pears with the core, herbs with the stems.

7 days juice detox: day 2

4. September 2014
by troutandhawk
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Drinks / Soups

 

08:00     warm glass of water followed by a Healthy Espresso

10:00     Plum and Blackberry Crunch

13:00     Turbo… with a kick!

16:00    Plum and Blackberry Crunch

19:00    Beetroot and potato soup with a hint of almond milk

before sleep:  a cup of Yogi Tea “Schoko” with a cloud a almond milk and a teaspoon Manuka honey

 

The recipes:

Healthy Espresso


1 apple
a generous piece of ginger (1-2 cm)

Juice both, beginning with the ginger, and feel instantly energized!

Plum and Blackberry Crunch
(yields 2 juices)
1 handful of ripe and sweet blackberries
1 handful of plums, pitted
1/2 banana
1 tablespoon mixed seeds and nuts (sesame, linseed, pumpkin seed, cashews)
2 tablespoons natural yoghurt
1 glass of almond milk
1 glass of water or a handful of ice cubes

Put all ingredients into the blender and blend just for a few seconds.
A creamy, crunchy and filling smoothie!

Turbo… with a kick!
(yields 2 juices)
2 apples
1/4 medium pineapple
1 handful spinach
1/2 lime, peeled
1/2 stick celery
3cm chunk cucumber
1cm chunk ginger
1/4 medium avocado
1 small handful ice cubes

Juice all the ingredients except the avocado and the ice. Pour the juice in a blender together with the avocado flesh and ice and blend until smooth.




Beetroot and potatato soup


2 beetroots
1 potato
enough vegetable broth (instant is fine) to cover the vegetables
sea salt and freshly ground pepper to your liking

Cook until the vegetables have softened, blend and add a hint of almond milk.

A few questions I have been asked since I started the seven days:

1) What should be the exact amount of each juice?
Each juice should yield at least 250ml, 400ml is fine. 500ml feels too much to me. I take it rather liberal and add some ice cubes or water if I want more liquid. Or I juice an extra apple.

2) What is the approximate overall amount you drink during the day? 
The 4 juices plus about 4-5 big mugs of water or tea. The amount depends on how cold I feel (more hot water or tea) and on how hungry I am. At the beginning of the detox I drink more than during the last days.

3) Do you take any supplements while detoxing?
I alternate between Schindele’s Mineralien and wheatgrass powder, one teaspoon a day added to the water or juice.

4) How do you fight a hunger attack?
In case of bad hunger SOS Jason Vale suggests to eat a banana, an avocado or a raw fruit bar.

5) Do you recommend sports while detoxing?
A huge “YES”. The more you exercise the better for your mind and body.
Yoga, long walks, running, a bit of rebounding are perfect.

6) What else can I do to further enhance the detox?
Take a long bath with sea salt, get a deep tissue massage.

If you have more questions, I’m happy to answer them.

 

7 days juice detox: day 1

3. September 2014
by troutandhawk
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Drinks / Soups

What I love most about a juice detox is the crazy amount of extra energy it gives to me. Well, the first two days I tend to feel a bit cold (time to have a cup of hot tea or water) and I find it difficult to see someone in my kitchen preparing seducing delicacies….grrrr. That’s  the reason why I decided to substitute at least one juice a day for a bowl of soup.
All the juice recipes of this week are taken from or inspired by Jason Vale.

8:00     cup of hot water with a slice of lemon

10:00     Ruby Tuesday

13:00     pumpkin and onion soup

16:00     Minty Sunshine

18:00     another cup of pumpkin and onion soup

19:00 – 21:00   yoga (very demanding, a lot of warrior poses today!)

before sleep : cup of warm homemade almond milk sweetened with Manuka honey

The recipes:

Ruby Tuesday
1/4 medium pineapple
2 carrots
1 bulb beetroot
1-2 cm fresh ginger
4 sprigs fresh basil

Juice all the ingredients.

Minty Sunshine

2 oranges
2 carrots
1-2 cm fresh ginger
4 sprigs fresh mint

Juice all the ingredients.

Pumpkin and onion soup
1 small hokkaido pumpkin, cut in pieces
1 red onion, chopped
enough water to cover the vegetables
instant vegetable powder

Cook the vegetables until soft, blend and season to your liking. I seasoned with my beloved Sal de Ibiza con chili.
All the day long I drank cups of herbal tea or water when I felt like it.

little pasta factory

29. August 2014
by troutandhawk
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Dinner / Lunch




Cousin Klaus encouraged us strongly to finally inaugurate our little Ampia macchina per pasta to make ravioli with scallops and chives on our own, one of his favourite and “super quick” recipes.
Thankfully there are youtube tutorials about everything , so first of all we took a video lesson in how to use the Ampia. In case you are interested, the video is here.

The dough: combine 300g durum wheat semolina  and 3 eggs, first mix it with the hooks of the mixer or with your hands until the dough is smooth. Let it rest in the fridge for at least 1 hour or for the night.

Cut it in pieces and roll every piece with a rolling pin, like in photo n°1. Then introduce it into the macchina per pasta.

As for the filling we improvised (don’t tell cousin Klaus) (we had no scallops at home and no motivation to get them). Instead we took smoked salmon, cream cheese and chives. Later on we went a bit wild with the Ampia creating all the possible shapes and widths, until the evening turned into a real pasta feast.

apple tart: puff pastry and home-grown apples

23. August 2014
by troutandhawk
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Cakes + Cookies
Sometimes it’s so easy to make my family happy. For example with an unexpected and beautiful dessert.

A few sheets of puff pastry and enough apple slices to cover the bottom of a baking dish.  Apricot jam to be brushed onto the tart while it’s still hot. That’s it. (Although I have to admit that a leftover of sirupy mirabelle liqueur in my fridge came perfectly well to marinate the apple slices. ) If you don’t have mirabelle liqueur lemon juice will be equally fine.

apple tart: puff pastry and home-grown apples
 
4 sheets of frozen puff pastry
3-4 apples, quartered and finely sliced
apricot jam
mirabelle liqueur or freshly squeezed lemon juice to marinate the apple slices
icing sugar
While the puff pastry thaws, peel, quarter and finely slice the apples. Marinate the apples with liqueur or lemon juice.
Roll out the thawed sheets of puff pastry. Put one of them aside to later form the covering grid. Butter the baking dish and cover the bottom with the remaining puff pastry.
Spread the apple slices evenly onto the pastry dough and finally cover with the pastry grid.

Bake for 20 minutes at 180°C or until the pastry dough turns golden. Out of the oven, brush the tart generously with apricot jam. Before serving, sprinkle the tart with icing sugar.

Donna Hay’s spiced chickpea salad

23. August 2014
by troutandhawk
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Lunch / Salads

Donna Hay’s cookbook Fresh and Light is the quintessence of 21st century cuisine. She offers a joyful, varied and sensible kitchen that gives an alternative to the current trend of restrictive cooking, wheat-free, sugar-free, lactose-free, gluten-free, fruit-free, to name a few. She invites to use fresh, seasonal and regional products, and substitutes traditional ingredients for their healthier equivalent.  Donna made sure that all her recipes are easy and quick to prepare.

After all; overly complicated cooking instructions just make convenience food seem all the more appealing.

It was hard to pick just one of her enticing dishes for this introduction of her book.  She actually translates my own way of thinking  and cooking into beautiful creations….

Donna Hay’s spiced chickpea salad
(slightly adapted)

1 tablespoon olive oil
1 teaspoon smokes sweet paprika
1/2 teaspoon sea salt
1 teaspoon ground fennel seeds
250g chickpeas (soaked over night and cooked )
3 carrots , peeled and shredded using a julienne peeler
a few mint leaves
a few coriander (cilantro) leaves
some dollops fresh goat cheese (combine wonderfully with the dressing!)
2 tablespoons lemon juice
1 teaspoon honey
1 tablespoon olive oil, extra

Heat a large non-stick frying pan over high heat. Add the oil, cumin, paprika, salt and ground fennel seeds. Cook for two minutes or until fragrant. Add the chickpeas and cook, stirring, for 5 minutes or until the chickpea are toasted and coated in spices.

Place the carrots, coriander, mint, lemon juice, honey and extra olive oil in a bowl and toss to combine. Add the chickpeas and mix in gently. Divide between serving plates and top with the dollops of goat cheese.

clafoutis aux mirabelles

23. August 2014
by troutandhawk
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Cakes + Cookies

Yesterday we picked the first sun-kissed mirabelles from the tree. Although the season has not yet started I love to enjoy the first bright yellow, but still firm and slightly acidic mirabelles in a clafoutis, sooo good!

Clafoutis aux mirabelles

1 tablespoon butter, softened
5 tablespoons sugar
1 teaspoons vanilla extract
1 1/4 cups milk
2 tablespoons mirabelle brandy (kirsch or rum are fine)
5 eggs
3/4 cups flour
a pinch of sea salt
3 cups mirabelles, pitted

Distribute the mirabelles evenly in a buttered baking dish.
Combine butter, milk, eggs, sugar, salt, brandy and vanilla in a blender. Blend for a few seconds, add the flour and blend again until smooth. Pour the mixture over the mirabelles.
Bake at 180°C for 35 minutes, until golden brown.  It’s fine if the clafoutis is still moist inside.

Sprinkle with dusting powder. Enjoy!

raw pasta sauce: double tomato, caper and basil sauce

23. August 2014
by troutandhawk
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Dinner / Lunch

double tomato, caper and basil sauce
serves 2

2 fresh and ripe tomatoes
1/2 cup sun-dried tomatoes, soaked
1 tablespoon capers, rinsed and soaked
a few basil leaves
1 tablespoon vinegar
1 tablespoon oil
salt and freshly ground black pepper
grated parmesan

While cooking the pasta, chop the tomatoes and the basil. Mix the ingredients in a bowl. Toss through 200g hot pasta, sprinkle with parmesan, pepper and salt.

Hope you’ll feel inspired by our delicious lunch today!