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DETOX WITH POMEGRANATE JUICE

DETOX WITH POMEGRANATE JUICE

IT’S TIME TO DETOX – POMEGRANATE JUICE TO THE RESCUE!

Pomegranates are part of our ancient history and it’s believed that they were grown in Persia at least 4000 years ago. They are symbols of fertility and love, mentioned in the Bible and Greek mythology, used in Ancient Roman wedding rites, and are an integral part of the cuisine of the Middle East, India and the Mediterranean.

POMEGRANATE JUICE has been getting a lot of attention lately because there has been more and more research showing its benefits for the HEART, MOOD, BRAIN HEALTH and the GUT MICROBIOME. I am particularly interested in studies on its effects on the LIVER.

When we overindulge in alcohol and fatty foods, the liver takes strain, and pomegranate juice is the tonic we need to get it back to a state of health. It helps the liver to produce bile to digest fats, and to filter toxins from the blood.

Pomegranate juice is rich in anthocyanins – powerful antioxidants that give it the rich deep-red colour. They are also anti-inflammatory. Oxidative stress and inflammation both contribute to fatty liver disease, so pomegranate juice is an antidote.

It’s been found to aid in the growth of good gut bacteria, also vital for restoring our health after overindulging during the holiday season.

Just one thing. Make sure it’s pure pomegranate juice that hasn’t been blended with any other fruit juice. A recommendation is to have half a glass as a tonic in the morning, but some people prefer to drink it as a shot, before meals, to aid with digestion.

 And for those who would like a non-alcoholic drink, here’s a recipe from mindfulmocktail.com

POMEGRANATE MOCKTAIL
INGREDIENTS
• ¼ Cup pomegranate juice
• Half lime cut into wedges
• 6 – 8 Mint leaves
• 1 cup soda water or ginger ale
• Sweetener to taste if using soda water
METHOD
1. Place lime wedges, sweetener (if using) and pomegranate juice in a tall glass. With a spoon, press gently to release the lime juice.
2. Rub mint leaves together in your hands to release the scent and add to the glass.
3. Add plenty of ice to the glass and top with soda water or ginger ale. Stir well.
4. Garnish with pomegranate seeds, mint and lime.
And drink to health!

Crustless Quiche

Crustless Quiche

Crustless Quiche

Ingredients:

  • 6 eggs
  • 1 cup milk (sometimes I will use 1/2 cup milk and 1/2 cup cream)
  • 1 cup cheese (grated cheddar cheese, swiss cheese or mozzarella)
  • 2 tbsp parmesan cheese (optional)
  • salt & pepper to taste
  • 1 cup optional ingredients

* Optional Toppings

  • cubed ham or crumbled
    cooked bacon
  • chopped broccoli
  • chopped tomatoes
  • sliced onions or green onions
  • chopped spinach
  • chopped asparagus
  • cooked cubed potato

Directions:

  1. Preheat your oven to 180°C.
  2. In a large bowl whisk together the milk, egg, cheese, salt and pepper.
  3. Stir in any additional ingredients.
  4. Pour the egg mixture into a 9-inch pie pan, and bake uncoveredfor about 45 minutes, or until the centre is set and not jiggly.
  5. Store any leftovers in an airtight dish in the refrigerator

Mary’s Carrot Cake

Mary’s Carrot Cake

 

Mary’s Carrot Cake

Ingredients:

  • 1 cup almond flour
  • ¾ cup xylitol
  • 1 teaspoon baking powder
  • ¾ teaspoon bicarbonate of soda
  • ½ teaspoon cinnamon½ teaspoon salt
  • 5/8 cup cooking oil
  • 2 eggs
  • 1 cup grated carrots
  • ½ a 400 Gram can crushed pineapple – well drained
  • ¼ cup roughly chopped walnuts

Directions:

  1. Add all dry ingredients in a bowl and mix together.
  2. Add eggs and oil. Mix well until a very thick consistency.
  3. Stir in carrots, pineapple and nuts.
  4. Bake in a greased and floured 8.5 inch spring form cake tin for approximately 1 hour at 180 degrees

Cream Cheese Icing:

Ingredients:

  • 85 grams butter
  • Half a teaspoon vanilla essence
  • 5 grams cream cheese
  • 70 grams icing sugar (half a cup)
  • Squeeze of lemon

Directions:

  1. Mix butter, cream cheese and vanilla till creamed.
  2. Add icing sugar and mix thoroughly.
  3. Add lemon to taste.
  4. When cake is cold, cover completely with topping and pat all over with back of teaspoon to give peaked effect.
  5. Decorate with walnuts.

Beetroot Hummus

Beetroot Hummus

 Ingredients:

  • 4 small beetroots, diced
  • 3 cloves garlic
  • 3 tbsp + 2 drizzles
  • olive oil
  • 1 can chickpeas, 540ml
  • 3 tbsp lemon juice
  • salt and pepper

Directions:

1. Heat your oven to 200°C, and in a piece of tinfoil, wrap up thepeeled, diced beetroots, coated with a drizzle of olive oil, salt, and pepper.

2. Roast in the oven for 20-30 minutes.

OPTIONAL: At the same time, cut off the top of a head of garlic,place it in the middle of a piece of tinfoil, drizzle olive oil on the top of the garlic, and wrap it up to bake alongside the beetroot.

3. Drain the can of chickpeas, and set the liquid aside.

4. Once everything is cooked, place the beetroot, 3 cloves of garlic, chickpeas, lemon juice, salt, and pepper in a food processor.

  While pulsing in the food processor, if liquid is needed, add the liquid from the chickpeas into the food processor.

  You may need to scrap down the sides with a spatula in the food processor.

5. Once done, serve as is. (Optional garnish: Add someolive oil and some sunflower seeds on top add some crunch).

Date and Tahini Bliss Balls

Date and Tahini Bliss Balls

Ingredients:

·1 + 1/2 cups pitted Medjool dates
·1/3 cup sunflower seeds (or cashews)
·1/4 teaspoon kosher salt
·1/8 teaspoon ground cardamom
·3 tablespoons tahini
Coating options:
·1/4 cup unsweetened shredded coconut
·3 tablespoons toasted sesame seeds

Directions:

Line a large plate with parchment or wax paper and set aside.
Place the dates, sunflower seeds, salt, and cardamom in a foodprocessor fitted with the blade attachment. Process until the datesand seeds are broken down and clump together, about 1 minute.Add the tahini and process until incorporated, about 20 seconds.
Using a spoon or cookie scoop, measure 1 tablespoon of themixture. Roll between the palms of your hands to form a ball, thenplace on the plate. Repeat with the remaining mixture.
Place the shredded coconut and/or sesame seeds in a shallow bowl.One by one, roll the energy balls in the topping until fully coated.Return to the plate. Cover with plastic wrap and refrigerate atleast 1 hour or up to overnight before serving.

Chickpea Clusters

Chickpea Clusters

Ingredients:

·1 can Chickpeas (400 ml)
·3/4 cup Dark Chocolate Chips
·1 teaspoon Coconut Oil
·1/2 teaspoon Sea Salt
(optional)

Directions:

  1. Preheat oven to 180°C.
  2. Drain and rinse the chickpeas, then place onto a large baking sheet with parchment paper.
  3. Pat dry with paper towel.
  4. Bake for 50 minutes, stirring halfway to roast all sides. The chickpeas should be smaller in size, dry and crispy. The best way to test if they are ready is to eat one!
  5. When ready, remove from oven and set aside.
  6. In a large saucepan, melt the chocolate and coconut oil together on low heat.
  7. Stir constantly until fully melted. (You can also do this in the microwave.)
  8. Remove from heat and stir in salt and the roasted chickpeas.
  9. Line a plate or plastic container with slightly oiled parchment paper.
  10. Scoop out tablespoons of chocolate-covered chickpeas to make small clusters.
  11. Top them with extra toppings if you like!
  12. Pop them in the freezer for 10 mins to set.
  13. Remove the plate from the freezer and enjoy! Store in an airtight box in the fridge for up to 1 week.

*A grinding of sea salt; and/or toasted sesame seeds are delicious too.  Experiment.