CLEANSING JUICE

Juice the following, alternating the ingredients as you go...

2 apples
2 stalks of celery
2 handfuls of spinach
1 lemon, peeled
2 cm ginger root
handful of wheatgrass

Serves 1

This juice will help rid the body of toxins and when taken in the morning will kick start your day!

SALAD WITH CARROT & GINGER DRESSING

Summer Detox Recipe
Serves 1

For Salad :
Lettuce, roughly cut
1/4 Salad Onion, thinly sliced
1/4 Avocado, diced

For Dressing:
1 lge carrot, peeled & roughly chopped
1 lge shallot, peeled & roughly chopped
2 tbl roughly chopped fresh ginger
1 tbl sweet white miso (or Brags liquid)
2 tbl rice wine vinegar
1 tbl roasted sesame seed oil
1/4 cup grapeseed/olive oil
2 tbl water

Pulse the carrot, shallot and ginger in a blender until finely chopped. Scrape down the sides, add the miso/Brags, vinegar and sesame seed oil and whiz together. While the blender is going, slowly drizzle in the grapeseed/olive oil and the water.

Combine the lettuce, onion and avocado in a bowl, drizzle with plenty of dressing and serve.

Recipe found on www.goop.com

QUICK TO COOK - QUINOA

Quinoa (kin-wa) - a grain from the Andes Mountains in South America is gaining popularity all over the world for its versatility, ease of preparation and super high protein content.

Traditionally, The Incas cultivated this ancient grain, along with corn and potatoes, as a staple food for their people.

We love it's lightness and sweet, nutty flavour and have welcomed it lovingly into our home.

Quinoa is a complete protein, is easily digested and a rich, balanced source of nutrients. Try some today.

Quinoa and Pine Nut Pesto Salad

Serves 4

1 cup red quinoa
2 cups filtered water
2 tbl fresh lemon juice
1 bunch coriander, finely chopped
1 sml red salad onion, finely chopped
2 tbl olive oil
pinch celtic sea salt
4 tbl pine nut pesto (see below)

For the Pesto..

1/2 cup pine nuts
1/2 cup linseeds
1 cup rocket leaves
1 cup coriander, chopped
1 clove garlic, crushed
3 tbl fresh lemon juice
1 red capsicum, chopped
pinch celtic sea salt

Boil water and add quinoa. Simmer and cover for 15 - 20 minutes or until water has absorbed.

Remove from heat and let stand, covered for 10 minutes.

Transfer to a large salad bowl and toss through remaining salad ingredients.

Special Note: Pesto will keep for up to 3 days in the refrigerator. Use as a dip with your favourite crackers.

Quinoa Kitchari

Serves 2

2 cups filtered water
1 cup red quinoa
1/2 cup cooked brown lentils
1/4 cup pea sprouts
2 tsp chopped coriander
1 tbl flaxseed oil
1/4 tsp himalayan salt
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp fennel seeds
good pinch of tumeric, cinnamon and cayenne
your favourite steamed vegies

Boil water in a medium saucepan. Add the quinoa, reduce heat, cover and simmer for 20 minutes or until the water has absorbed.

Transfer to a large bowl and add all other ingredients. Mix well.

Plate up and top with your favourite steamed vegies.