Date and Macadamia Nut Salad
Makes 2 servings
4 cups rocket (lettuce)
200gm (1/2 pound) fresh dates
½ cup raw macadamia nuts (protein)
1 lemon, juiced
½ teaspoon olive oil
1 clove garlic
2 teaspoons raw honey (optional)
Divide the rocket onto 2 plates. Chop the dates and add to rocket. Blend macadamia nuts, half of the lemon juice, olive oil and garlic until smooth. Add water if needed.
Crumble the macadamia mixture over the salad plates. Serve topped with the remaining lemon juice and drizzle with honey, if desired.
You can replace the macadamia nuts with 150g roughly or firm tofu (blended)
You can also add some tuna.
Sweet Potato, Red Lentil and Lemon Soup
Nutritious and tasty
20 gram red lentils, rinsed and stones removed (can use a can of lentils)
1 large onion, diced
1 medium golden sweet potato, peeled and roughly chopped
2 cloves garlic, peel and mince
1 cup freshly cut and cubed tomatoes (optional) (can used canned tomatoes)
4 tablespoons extra virgin olive oil
1 teaspoon ground cumin
2 tablespoons fresh or dried dill herb
3 tablespoons lemon juice
Place washed lentils in a large saucepan with 5 cups of water and bring to the boil. Simmer for about 15 minutes.
Blend onion, sweet potato and garlic in food processor until finely chopped.
Heat oil in a large frypan and add chopped vegetables, cumin, tomatoes and saute for 10 minutes.
Add sautéed vegetables to the pot of boiling lentils and simmer for a further 15 minutes, stirring occasionally.
Mix in dill and lemon juice and serve. Enjoy! Garnish with a slice of lemon.
You can freeze this soup and the flavours will continue to improve.
(adapted from Food as Medicine by Sue Rad, Nutritionist)
Light Green Salad with tuna or chicken
Tomatoes, cucumber, celery with baby cos lettuce/lettuce.
Add chopped parsley, coriander, spring onions and squeeze lemon or lime juice over the top.
Feel free to add any other fresh greens ie avocado, asparagus tips
Apple, Carrot and Beetroot Salad with Chicken
1 large granny smith green apple
1 medium beetroot
Juice ½ lime
2 tablespoons cold pressed olive oil
Pinch sea salt
Freshly ground black pepper
½ teaspoon honey
Grate apple, carrot and beetroot. Place lime juice, oil, salt, pepper and honey in a bowl and mix well. Serve grated mixture on lettuce leaves and spoon dressing over the top. Enjoy.
(Acknowledgement The Liver Cleansing Diet, Dr Sandra Cabot)
Thinly slice red cabbage
1 carrot, thinly cut or julienne peeled
1 apple, thinly sliced
2 raddish, thinly sliced
½ cup coriander, finely chopped (optional)
Add leafy green salad spinach or lettuce
Add sea salt, lemon or lime juice to taste
Serve with cooked chicken or tuna for added protein
Paleo, low-carb, grain free, nut free options, vegan friendly, gluten free
2 small-medium butternut pumpkins
1 medium-large onion
3 cloves garlic
1 tin coconut cream (optional)
Coconut or olive oil
Salt and pepper to taste
Preheat oven to 200°C and line a baking tray with baking paper
Cut pumpkins in half, remove the seeds and score about 1cm into the flesh. Drizzle oil over the top and place on the baking tray. Season with salt and pepper,
Roughly cut the onions and place them on the tray too. Add the garlic cloves.
Bake until the pumpkin is tender. If the onion and garlic start to burn, you can cover with al-foil.
Once the pumpkin is cooked, remove skin (carefully, it’s very hot) and add everything to a pot with the water. Blend until smooth.
Add the coconut cream for added creaminess.
You can add more, or less water depending on your preferred consistency.