Day 6 is a take-away-day. I prepared the juices last night to take them with me on a trip to Berlin. The little True Fruits glass bottles are perfect for refill.
Overabundance of apples and grapes in our garden! So today’s menu contains a lot of non alcoholic Rosé and non alcoholic White Wine, because the grapes in full ripeness don’t allow much storage.
08:00 cup of hot water with a slice of lemon
10:00 Non Alcoholic Rosé
13:00 juice master’s detox special
16:00 Non Alcoholic White Wine
19:00 juice master’s detox special
before sleep: mulled Non Alcoholic White Wine sprinkled with cinnamon
The recipes:
Non Alcoholic Rosé
(yields 1 juice)
2 apples
a bunch of white (green) grapes, ideally taken straight off a vine
a small handful raspberries (I took some frozen ones)
ice cubes
Juice and pour over ice.
Non Alcoholic White Wine
(yields 1 juice)
2 apples
a bunch of white (green) grapes, ideally taken straight off a vine
1 slice lemon with rind on
ice cubes
Juice and pour over ice.
juice master’s detox special
3 apples
1 carrot
1 slice lemon with rind on
1/4 yellow bell pepper
3 cm slice cucmber
1/4 stick celery
3 cm brokkoli stem
3 cm slice beetroot
1 avocado
a handful of ice cubes
Juice everything except the avocado, pour the juice in a blender with the avocado and the ice. Blend until creamy.
08:00 cup of hot water and a Ginger Shot (aka Healthy Espresso)
10:00 Utterly Orange
13:00 Greyhound Soup
16:00 Dreamy Detox
19:00 Greyhound Soup
before sleep: Kusmi Tea Detox Grapefruit (can’t get enough of it!)
Purple potatoes make grey soup. It does’nt look too appetizing but gives you the unique opportunity to present your brightest china and flowers without the food stealing the show!
The recipes:
Utterly Orange
(yields 1 juice)
2 juicy oranges (peeled, leaving pith on)
150g natural yoghurt
1/2 banana
a small handful crushed ice
Juice the oranges and pour into the blender. Add the yoghurt, banana and ice into the blender. Blend – pour – enjoy!
Dreamy Detox
(yields 1 juice)
2 apples
1 slice of lemon with rind on
1/4 cucumber
1 stick celery
1cm piece fresh ginger
handful ice cubes
Juice everything and place ice and juice in a blender. You may skip the blender, but it’s better and smoother with the blender.
Greyhound Soup
3 potatoes “Blauer Schwede”
the white part of a leek
vegetable broth to cover the vegetables
Cook until the vegetables have softened, then blend. Before serving top with a dollop of fresh goat cheese and a nasturtium blossom. Sprinkle with chili salt and freshly ground black pepper.
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?
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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.
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.
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.
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.
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.
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 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.
p &p with ginger
1 red bell pepper
1 apple
1 peach
1cm piece ginger
icecubes
Juice the apple, the ginger and the bell pepper, blend with the peach and the ice cubes. Serve on the rocks!