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Carrot & Butternut Squash Soup


Print Recipe
 Carrot & Butternut Squash Soup
You will need: large stainless steel or ceramic pot; cutting board and knife; immersion blender (to blend soup smooth right in the pot) NOTE: The smaller you cut you veg, the quicker they will cook.
Course Meals - Soups
Cuisine Clean Eating
Prep Time 10 - 15 minutes
Cook Time 20 - 30 minutes
Passive Time 0
Servings
servings
Ingredients
Course Meals - Soups
Cuisine Clean Eating
Prep Time 10 - 15 minutes
Cook Time 20 - 30 minutes
Passive Time 0
Servings
servings
Ingredients
Instructions
  1. Add Coconut Oil and Onion to a large pot and cook until soft.
  2. Add Ginger, Cinnamon & Paprika - stir in for 1 min.
  3. Add the rest of the ingredients except the Coconut Cream / Milk, top up with enough water to just cover everything, and bring to a boil. Then reduce heat and cook until veg are soft.
  4. Using an immersion blender (hand-held blender), blend everything in the pot until soup is smooth.
  5. Stir in Coconut Cream / Milk just before serving - leave a little aside to ‘decorate’ the soup at the end. Add more Salt & Pepper to taste.
  6. Add a drizzle of Coconut Cream / Milk and a little sprinkle of Pepper, Paprika or Cayenne Pepper to serve.
Recipe Notes

* Double the ingredient amounts to make in bulk and freeze in portions for a quick and easy mid week meal. 

*You can make your own Homemade Veggie Stock if you like - I make in a big batch ahead of time, portion and keep in the freezer for future use.

* Add Coconut Oil and Coconut Cream, Sea Salt and Black Pepper to each bowl, and serve with toasted Clean Multiseed Bread (also topped with Coconut Oil).

*Optional topping: Add shaved Broccoli Flowers (see below)

*Shaved Broccoli Flowers is one of my favourite #ToxicFatBusting tricks: I always shave the Broccoli Flowers off the heads of Broccoli and keep them raw and use as toppings for soups, salads, and spuds/baked potatoes. Even in sandwiches too. Pretty much anything else you like.

Keep them sealed in a glass jar in the fridge and use within 1 - 2 days. 

I also put them into my Green smoothies, blending and drinking as soon as possible after making, to get the most benefit from the Broccoli Flower's potent detoxifying effect. 

We’ve always been told that broccoli is one of the best veggies to consume. Now you know exactly why! This is why cruciferous vegetables are touted as such amazing veggies. They help the body get rid of The Toxic Fat Effect... 

Chewing on raw Broccoli Flowers produces a compound called sulforaphane. Sulforaphane increases activity of the whole glutathione system which is essential for our body's ability to detoxify optimally.

There are now plenty of scientific studies that show that sulforaphane vastly increases the glutathione levels in our bodies which is supremely important in phase II of the natural detoxification process that happens in our bodies.

Glutathione is the key to making our liver detox properly and most efficiently. Due to our chemical body burden (The Toxic Fat Effect - bioaccumulation of toxins in the body), our bodies become less effective at doing it's normal detoxing job. 

Therefore, proactively doing things that will help boost glutathione levels is a big part of helping the liver to function optimally again.

[One of the reasons I have been doing coffee enemas almost every day since I began my journey some 6+ years ago now is for this very reason. As well as immediately, gently, and safely flushing toxic build up in the liver (Read, 'Healing the Gerson Way' or 'The Gerson Therapy'), coffee enemas massively boost glutathione levels, helping to SPEED up the rate at which we can move toxins out of the body.]

So think of creative ways to add those raw broccoli flowers to as many of your meals as possible. If you chop them fine enough, and mix them into food you can even get fussy kids and loved ones benefitting from this power veggie's potent detoxing punch without them even knowing it!

Clean Eating Tips to remember:
*Stainless Steel and Ceramic or Glass Cookware are the safest materials to cook in with the least amount of leaching into food when heat is applied. A high quality set of cookware is essential and will last a lifetime - and a longer lifetime at that because of it. 

*Stainless Steel, Food-grade Silicon or Wooden Cooking Utensils are the safest materials to cook with with the least amount of leaching into food when heat is applied. 

*Olive Oil - it’s best not to cook with Olive Oil, always consume raw. Best to drizzle Olive Oil over food just before serving. It’s better to avoid cooking with Olive Oil as it is a delicate oil and is damaged and becomes harmful to ingest when heated.

*Better oils for cooking with have a higher smoke point/less free radical forming when heated— Coconut Oil, Macadamia Oil and Grapeseed Oil

Potato, Apple & Leek Soup


Print Recipe
 Potato, Apple & Leek Soup
You will need: large stainless steel or ceramic pot; cutting board and knife; immersion blender (to blend soup smooth right in the pot) NOTE: The smaller you cut you veg, the quicker they will cook.
Course Meals - Soups
Cuisine Clean Eating
Prep Time 10 - 15 minutes
Cook Time 20 - 30 minutes
Passive Time 0
Servings
servings
Ingredients
Course Meals - Soups
Cuisine Clean Eating
Prep Time 10 - 15 minutes
Cook Time 20 - 30 minutes
Passive Time 0
Servings
servings
Ingredients
Instructions
  1. Add Coconut Oil, Leeks and Onion to a large pot and cook until soft.
  2. Add the rest of the ingredients except Coconut Cream / Milk, top up with enough water to just cover everything, and bring to a boil. Then reduce heat and cook until potatoes are soft.
  3. Using an immersion blender (hand-held blender), blend everything in the pot until soup is smooth.
  4. Stir in Coconut Cream / Milk just before serving - leave a little aside to ‘decorate’ the soup at the end. Add more Salt & Pepper to taste.
  5. Add a drizzle of Coconut Cream / Milk and a little sprinkle of Pepper, Paprika or Cayenne Pepper to serve.
Recipe Notes

* Double the ingredient amounts to make in bulk and freeze in portions for a quick and easy mid week meal. 

*You can make your own Homemade Veggie Stock if you like - I make in a big batch ahead of time, portion and keep in the freezer for future use.

* Add Coconut Oil and Coconut Cream, Sea Salt and Black Pepper to each bowl, and serve with toasted Clean Multiseed Bread (also topped with Coconut Oil).

*Optional topping: Add shaved Broccoli Flowers (see below)

*Shaved Broccoli Flowers is one of my favourite #ToxicFatBusting tricks: I always shave the Broccoli Flowers off the heads of Broccoli and keep them raw and use as toppings for soups, salads, and spuds/baked potatoes. Even in sandwiches too. Pretty much anything else you like.

Keep them sealed in a glass jar in the fridge and use within 1 - 2 days. 

I also put them into my Green smoothies, blending and drinking as soon as possible after making, to get the most benefit from the Broccoli Flower's potent detoxifying effect. 

We’ve always been told that broccoli is one of the best veggies to consume. Now you know exactly why! This is why cruciferous vegetables are touted as such amazing veggies. They help the body get rid of The Toxic Fat Effect... 

Chewing on raw Broccoli Flowers produces a compound called sulforaphane. Sulforaphane increases activity of the whole glutathione system which is essential for our body's ability to detoxify optimally.

There are now plenty of scientific studies that show that sulforaphane vastly increases the glutathione levels in our bodies which is supremely important in phase II of the natural detoxification process that happens in our bodies.

Glutathione is the key to making our liver detox properly and most efficiently. Due to our chemical body burden (The Toxic Fat Effect - bioaccumulation of toxins in the body), our bodies become less effective at doing it's normal detoxing job. 

Therefore, proactively doing things that will help boost glutathione levels is a big part of helping the liver to function optimally again.

[One of the reasons I have been doing coffee enemas almost every day since I began my journey some 6+ years ago now is for this very reason. As well as immediately, gently, and safely flushing toxic build up in the liver (Read, 'Healing the Gerson Way' or 'The Gerson Therapy'), coffee enemas massively boost glutathione levels, helping to SPEED up the rate at which we can move toxins out of the body.]

So think of creative ways to add those raw broccoli flowers to as many of your meals as possible. If you chop them fine enough, and mix them into food you can even get fussy kids and loved ones benefitting from this power veggie's potent detoxing punch without them even knowing it!

Clean Eating Tips to remember:
*Stainless Steel and Ceramic or Glass Cookware are the safest materials to cook in with the least amount of leaching into food when heat is applied. A high quality set of cookware is essential and will last a lifetime - and a longer lifetime at that because of it. 

*Stainless Steel, Food-grade Silicon or Wooden Cooking Utensils are the safest materials to cook with with the least amount of leaching into food when heat is applied. 

*Olive Oil - it’s best not to cook with Olive Oil, always consume raw. Best to drizzle Olive Oil over food just before serving. It’s better to avoid cooking with Olive Oil as it is a delicate oil and is damaged and becomes harmful to ingest when heated.

*Better oils for cooking with have a higher smoke point/less free radical forming when heated— Coconut Oil, Macadamia Oil and Grapeseed Oil

Spiced Pumpkin & Chickpea Soup


Print Recipe
 Spiced Pumpkin & Chickpea Soup
You will need: large stainless steel or ceramic pot; cutting board and knife; immersion blender (to blend soup smooth right in the pot) NOTE: The smaller you cut you veg, the quicker they will cook.
Course Meals - Soups
Cuisine Clean Eating
Prep Time 10 - 15 minutes
Cook Time 20 - 30 minutes
Passive Time 0
Servings
servings
Ingredients
Course Meals - Soups
Cuisine Clean Eating
Prep Time 10 - 15 minutes
Cook Time 20 - 30 minutes
Passive Time 0
Servings
servings
Ingredients
Instructions
  1. Add Coconut Oil, Onion and Garlic to a large pot and cook until soft.
  2. Add Coriander, Cumin and Chilli - stir in for 1 min.
  3. Add Pumpkin and Sweet Potato and stir in until veg are coated with oil & spice.
  4. Add the rest of the ingredients except the Chickpeas, top up with enough water to just cover everything, and bring to a boil. Then reduce heat and cook until veg are soft.
  5. Add Chickpeas and cook on low heat for 5 - 10 minutes.
  6. Using an immersion blender (hand-held blender), blend everything in the pot until soup is smooth. Add more Salt & Pepper to taste.
  7. Add a drizzle of Coconut Cream / Milk and a little sprinkle of Pepper, Paprika or Cayenne Pepper to serve.
Recipe Notes

* Double the ingredient amounts to make in bulk and freeze in portions for a quick and easy mid week meal. 

*You can make your own Homemade Veggie Stock if you like - I make in a big batch ahead of time, portion and keep in the freezer for future use.

* Add Coconut Oil and Coconut Cream, Sea Salt and Black Pepper to each bowl, and serve with toasted Clean Multiseed Bread (also topped with Coconut Oil).

*Optional topping: Add shaved Broccoli Flowers (see below)

*Shaved Broccoli Flowers is one of my favourite #ToxicFatBusting tricks: I always shave the Broccoli Flowers off the heads of Broccoli and keep them raw and use as toppings for soups, salads, and spuds/baked potatoes. Even in sandwiches too. Pretty much anything else you like.

Keep them sealed in a glass jar in the fridge and use within 1 - 2 days. 

I also put them into my Green smoothies, blending and drinking as soon as possible after making, to get the most benefit from the Broccoli Flower's potent detoxifying effect. 

We’ve always been told that broccoli is one of the best veggies to consume. Now you know exactly why! This is why cruciferous vegetables are touted as such amazing veggies. They help the body get rid of The Toxic Fat Effect... 

Chewing on raw Broccoli Flowers produces a compound called sulforaphane. Sulforaphane increases activity of the whole glutathione system which is essential for our body's ability to detoxify optimally.

There are now plenty of scientific studies that show that sulforaphane vastly increases the glutathione levels in our bodies which is supremely important in phase II of the natural detoxification process that happens in our bodies.

Glutathione is the key to making our liver detox properly and most efficiently. Due to our chemical body burden (The Toxic Fat Effect - bioaccumulation of toxins in the body), our bodies become less effective at doing it's normal detoxing job. 

Therefore, proactively doing things that will help boost glutathione levels is a big part of helping the liver to function optimally again.

[One of the reasons I have been doing coffee enemas almost every day since I began my journey some 6+ years ago now is for this very reason. As well as immediately, gently, and safely flushing toxic build up in the liver (Read, 'Healing the Gerson Way' or 'The Gerson Therapy'), coffee enemas massively boost glutathione levels, helping to SPEED up the rate at which we can move toxins out of the body.]

So think of creative ways to add those raw broccoli flowers to as many of your meals as possible. If you chop them fine enough, and mix them into food you can even get fussy kids and loved ones benefitting from this power veggie's potent detoxing punch without them even knowing it!

Clean Eating Tips to remember:
*Stainless Steel and Ceramic or Glass Cookware are the safest materials to cook in with the least amount of leaching into food when heat is applied. A high quality set of cookware is essential and will last a lifetime - and a longer lifetime at that because of it. 

*Stainless Steel, Food-grade Silicon or Wooden Cooking Utensils are the safest materials to cook with with the least amount of leaching into food when heat is applied. 

*Olive Oil - it’s best not to cook with Olive Oil, always consume raw. Best to drizzle Olive Oil over food just before serving. It’s better to avoid cooking with Olive Oil as it is a delicate oil and is damaged and becomes harmful to ingest when heated.

*Better oils for cooking with have a higher smoke point/less free radical forming when heated— Coconut Oil, Macadamia Oil and Grapeseed Oil

Simple Roast Veg


Print Recipe
 Simple Roast Veg
You will need: chopping board & knife; baking tray; large pan; pot; cooking utensils NOTE: The smaller you cut you veg, the quicker they will cook.
Course Meals - Hearty Veggie Meals
Cuisine Clean Eating
Prep Time 15 minutes
Cook Time 0
Passive Time 30 minutes (while baking)
Servings
servings
Ingredients
Course Meals - Hearty Veggie Meals
Cuisine Clean Eating
Prep Time 15 minutes
Cook Time 0
Passive Time 30 minutes (while baking)
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 180°C / 350°F
  2. Note: I usually leave the skin on all veggies for cooking/baking - you can eat most of them or can be easily removed once on someone’s plate. Most veggies have a concentration of nutrients in or just beneath the skin. Leaving skins on also cuts down on prep time!
  3. Wash & chop Sweet Potatoes and Potatoes into ½ inch cubes. Add ½ the Oil to the baking tray (be sure to mix and coat the veg with oil) and bake until soft (approx. 15 min)
  4. Wash & chop Pumpkin/Butternut Squash, Onion, Capsicums / Bell Peppers into ½ inch cubes, add to the tray with the remaining ingredients (be sure to mix everything together well) and cook for a further 15min until veg is cooked through and potatoes are a little crispy.
Recipe Notes

*Top with a squeeze of fresh Lemon / Lime, a drizzle of cold-pressed Olive Oil or Coconut Oil, and toasted Nuts & Seeds.

*Add shaved Broccoli flowers (use a knife to shave these from the head of a Broccoli), fresh Avocado and a little crumbed Goat Cheese Feta.

* I usually like to serve as a complete meal with an addition of slices of Avocado and a side of raw Sauerkraut!

Clean Eating Tips to remember:
*Stainless Steel and Ceramic or Glass Cookware are the safest materials to cook in with the least amount of leaching into food when heat is applied. A high quality set of cookware is essential and will last a lifetime - and a longer lifetime at that because of it. 

*Stainless Steel, Food-grade Silicon or Wooden Cooking Utensils are the safest materials to cook with with the least amount of leaching into food when heat is applied. 

*My ½ Toasted / ½ Raw Philosophy for Nuts & Seeds:
Toasted - for flavour
Raw - for nutritional value

*Olive Oil - it’s best not to cook with Olive Oil, always consume raw. Best to drizzle Olive Oil over food just before serving. It’s better to avoid cooking with Olive Oil as it is a delicate oil and is damaged and becomes harmful to ingest when heated.

*Better oils for cooking with have a higher smoke point/less free radical forming when heated— Coconut Oil, Macadamia Oil and Grapeseed Oil

Falafel Salad Plate

This is one of those awesome make-in-bulk-and-freeze kinda recipes. This is something I make big batches of, portion and then store sealed in smaller containers in the freezer for those all too familiar week day evenings when you are stretched for time or don’t feel like preparing something from scratch. There are so many ways to enjoy this Falafel mix. Make into balls or smaller ‘bites’ and serve with a dip or sauce for lunch boxes, social get togethers, or as a healthy filling little snack in between meals. You can create burger size patties and serve with salad or on toasted Clean Multiseed Bread. Perhaps you prefer to serve them between lettuce leaves instead of a burger bun. Or in between sliced and toasted Coconut Buckwheat Flatbreads, (or your choice of locally sourced gluten-free buns).

This recipe is: Gluten-free (GF), Wheat-free (WF), Dairy-free (DF), refined Sugar-free (SF), Plant-based/Vegan (PB), Vegetarian (V)

Print Recipe
 Falafel Salad Plate
You will need: food processor or blender NOTE: You can pre-make this mixture a day or few hours before using, for flavours and dough to 'develop' - this is not necessary though of course. If making homemade Hummus, this recipe will take 15 minutes longer to make.
Course Meals - Middle Eastern Flavours
Cuisine Clean Eating
Prep Time 15 minutes
Cook Time 10-15 minutes
Passive Time 0
Servings
servings
Ingredients
Falafel Mix
Creamy Hummus
Salad (per person portion)
Course Meals - Middle Eastern Flavours
Cuisine Clean Eating
Prep Time 15 minutes
Cook Time 10-15 minutes
Passive Time 0
Servings
servings
Ingredients
Falafel Mix
Creamy Hummus
Salad (per person portion)
Instructions
  1. Preheat oven to 350°F or 180°C. You can skip this and cook on stove top in a pan.
  2. Falafel Patties: Combine everything except Chickpea Flour and Baking Powder in a food processor.
  3. Falafel Patties: Pulse to create a rough, but well combined mixture - don't pulse/blend for too long or else you will make a puree/paste.
  4. Falafel Patties: Pulse in the Baking Powder and half the Chickpea Flour. Only add enough flour to make dough slightly firm to press into shapes.
  5. Falafel Patties: Line a baking tray (or cooking pan) with non-toxic parchment paper or silicon baking mats.
  6. Falafel Patties: Shape the mixture into your choice of either bites, balls or patties and space them out onto the baking tray (or cooking pan).
  7. Falafel Patties: Bake for 10-15 minutes on one side, turn over and bake for a further 10-15 minutes, or until golden brown. If cooking with a pan, cook on low heat for the same amount of time.
  8. Falafel Patties: Optional - You can brown the patties up in a little heated Coconut Oil in the pan to finish them off.
  9. Creamy Hummus: Blend Tahini and Lemon Juice together until smooth, fluffy and creamy - continually scrape sides using a spatula to combine well.
  10. Creamy Hummus: Add Garlic, Cumin, Salt, Olive Oil. Blend well.
  11. Creamy Hummus: Slowly add Chickpeas to the mix, blending in between.
  12. Creamy Hummus: Only add Water if need be to reach desired consistency.
  13. Combine your choice of Salad Ingredients on a plate, add 2-3 tablespoons of Hummus and add the patties to the Salad plate.
Recipe Notes

*Avoid baking/cooking on aluminium and non-stick surfaces - they will bake/leach toxic substances into your food. Cook with stainless steel and ceramic where possible. Or use bleach-free, non-toxic baking paper and food-grade silicon mats to line baking trays or pots and pans when baking, and cooking on stove top. Use a little Coconut Oil in a stainless steel pan if you prefer not to bake.

*As mentioned, this recipe can be made in bulk, portioned into smaller containers, sealed and stored in the fridge or freezer.

*If you can, choose organic Chickpeas canned in BPA-free cans. I use an organic brand called Eden (available in Australia & USA). Haven't yet found a brand in South Africa - please share in our Fresh Life Community Facebook page if you do find one.

*See Creamy Hummus Dip recipe to see how to activate and prepare Chickpeas from scratch.

Serving suggestions:

* Make Falafel burgers, by putting them between two sides of a toasted Coconut Buckwheat Flatbread, served with Hummus and salad ingredients.

* Made into balls they are great for lunch boxes or served with a dip as a pre-dinner snack

Golden Turmeric Nut Milk


Print Recipe
 Golden Turmeric Nut Milk
You will need: Blender. One which has grinder blades where at least 2 blades lie flat, to grind nuts and seeds. *A coffee grinder can also be used to grind nuts and seeds.
Course Drinks - Nut Milks
Cuisine Clean Eating
Prep Time 5-10 minutes
Cook Time 0
Passive Time 0
Servings
servings
Ingredients
Optional
Course Drinks - Nut Milks
Cuisine Clean Eating
Prep Time 5-10 minutes
Cook Time 0
Passive Time 0
Servings
servings
Ingredients
Optional
Instructions
  1. First grind nuts/seeds together using the grinder attachment on your blender (for smoother end consistency). *A coffee grinder can be used to grind nuts/seeds.
  2. Blend nuts/seeds and water together until smooth. Optional - strain through a nut milk bag or cheesecloth to remove bits/create smoother consistency.
  3. Add the rest of the ingredients and blend again. Optional - strain again before serving.
Recipe Notes

*You can quickly and easily make Nut Milks (or Seed Milks) from any nut (or seed) you like. For me I always use the same ratio of 1 part nuts/seeds : 4 parts Spring Water.
i.e. Grind ¼ cup nuts/seeds, then blend with 1 cup of Spring Water.
i.e. Grind 1 cup nuts/seeds, then blend with 1 quart / 1 litre of Spring Water.
You can strain through a nut milk bag or cheese cloth to remove any bits and create a smoother consistency. You can also choose to naturally sweeten your nut milks - see below for ideas.

*Make fresh and consume immediately, where possible - you get the most benefits and cleansing/detoxing and nourishing effects from freshly made nut milks. Freshly made nut milks also have a lovely creamy, frothy consistency after just being made, which is great for tea, coffee and other warm drinks.

*Seal your Nut Milk with a lid in a glass bottle or stainless steel container - never in plastic. Plastic will leach into your nut milk and plastic adds to the bio-accumulation of chemicals in the body (chemical body burden), contributing to The Toxic Fat Effect! (see Module 2). A great idea is a mini flask to take your own nut milk with you when you are on the go (especially for tea/coffee) and will keep it fresher for longer while you’re out and about.

*When traveling, take your personal blender with you. Take portions of nuts with you so you can easily whip up your favourite nut milks wherever you go. I always travel with my Tribest Personal Blender (weight 4.4 lbs / 2 kg).

 

*Choose the cleanest ingredients possible:

-Choose dry ingredients (i.e. nuts, seeds ) that are spray-fee/organic where possible, and which don’t have preservatives.

-Choose Spring Water when possible. I always like to find a local source of pure Spring Water which has been processed as little as possible so that beneficial minerals, etc are still in the water. Collecting water yourself allows you to see where the water comes from/how it’s being treated (if at all). Plus, collecting water means it hasn’t been bottled for long. The less time water is sitting in plastic the better. I use large, 15 - 25 litre/quarts, hard plastic water bottles (the softer the plastic, the more the plastic leaches into the water).

-Choose whole fruits over optional sweeteners if you need to sweeten your Nut Milks. My preferred choice is Date Paste (pre-soaked Dates). Quick Tip: Keep a jar filled with Dates covered with water, in the fridge ready to go and use as is (instead of actually blending to make Date Paste).

 

Nut Milks can be just as beneficial as smoothies - I think of them as a type of smoothie but with less ingredients and a thinner consistency - therefore I have included all the same notes and resources as I would for smoothies.

Quick Link to FLIMJ Program resources for Fresh Life Smoothies (applicable to nut milks too):

Module 2 - refresh on information about The Toxic Fat Effect and how bioaccumulation of toxins in our bodies can lead to weight gain (that’s hard to lose), brain fog, low energy and many more poor health symptoms.

Module 5 - Become a Smoothie Master cheat sheet to print off and put up on the fridge so you can make awesome smoothies from scratch with my Fresh Life Smoothie Formula with what you already have in your kitchen.

Module 5 - To get you into the swing of things, redo our 7 Day Smoothies Save the Day Challenge - you’re always supported in our Fresh Life Community, no matter when you decide to do any of the 7 Day Challenges.

You’ll find your Recipe Book: 7 Days of Smoothies Save the Day and Shopping List print off’s to guide you through the challenge.

 

My thoughts on having a Fresh Life Smoothie Habit (applicable to nut milks too):

Drinking fresh smoothies is a very important, wonderfully quick and convenient, key to your Fresh Life Internal Makeover Journey. Just like fresh juicing, it is a fast, delicious way to get live enzymes - which can only be obtained from raw plants/veggies and fruits - plus vital nutrients into your body for your cells to function optimally.

It is also one of the best ways to provide your body with enough soft bulk (plant fibre) which our bodies need for proper gut function. Good quality plant fibre is what the good bacteria in our gut feeds on! Plus it helps the body to move xeno-toxins (which cause The Toxic Fat Effect - Module 2) from the body every day.

Gone are the days of getting away with occasionally doing a cleanse, or doing a detox a few times a year. The influx and exposure of toxins we have on a daily basis is now too much and too varied for our bodies to handle on its own.

These daily toxins bio-accumulate in our bodies (refer to Module 2 work) and most won’t move out of the body without specific assistance.

We have to be proactive to get the results we want.

We have to, as I like to say, “ABC - always be cleansing…”

You also need to “ABN - always be nourishing…” And smoothies really are an amazing way to jam a whole lot of good quality, clean nutrient-dense ingredients and healthy fats and oils into one tasty drink.

If you want to Live Your Best Fresh Life, smoothies need to be a regular part of your days.

During the initial stage of my journey I was drinking a lot of freshly made juices, especially first thing in the mornings.

Essential during periods of healing as lots of fresh juicing gives the body highly concentrated amounts of nutrients that it really needs without fibre and fats/oils.

This means juices are easier to digest and the body is able to assimilate and utelise those nutrients, faster. Which is why I was able to lose so much toxic fat/excess weight so quickly. And in a healthy way.

Smoothies became a huge hit for me as a way to compliment what I was achieving with juicing and other cleansing rituals.

Firstly, because they are so quick and easy to make, they became my go to for lunch or as a on-the-go breakfast if I was really pressed for time in the mornings. I also used smoothies to answer late afternoon cravings and after dinner sweet tooth cravings.

Remember, cravings are our bodies way of asking for the nutrients it needs. But it’s confusing because we crave foods that aren’t good for us and won’t actually give our bodies what it needs.

A fresh juice or a smoothie is able to help give our body the nutrients it’s really after.

A Fresh Life Habit I use myself is to meet cravings with a juice or smoothie first, and then go after what I thought I was craving.

I find that l either don’t want that thing I was craving in the first place, or at the very least I’ll eat a lot less of it. A win win situation. More baby-steps to help us get to where we ant to be and a great Fresh Life Habit to cultivate.

Secondly, smoothies offer a delicious way to give the body whole food ingredients along with their beneficial plant fibre, healthy fats/oils and is also a great way to add nutrient-dense superfoods. After juicing, smoothies are the next best, easiest food for our bodies to digest as the ingredients have been blended, helping the body with the digestive process.

After cleansing and flushing the body with easy to digest juices, smoothies can nourish and make our tummies feel full and satiated.

One beautiful smoothie a day became a way of saving time - often a smoothie is enough to fill me at lunchtime, and help abolish cravings by packing in the nutrients the body loves. This is why smoothies are an integral part of my Fresh Life Formula.

Fresh smoothies nourishes, and helps the body bind and push toxins out of the body, every single day.

Prep Tip: You can always prep your smoothie ingredients the night before if you’re going to be rushed the next day. As mentioned in the Recipe Notes, you can put dry ingredients together in a container, add fresh ingredients to a container and put it ready in the fridge, portion frozen ingredients in with the ice you’ll need in a freezer bag and have ready in the freezer for the morning.

Storing Tip: Just seal in a glass jar with a lid or stainless steel container in the fridge so it’s ready to go in the morning. A great idea is a flask which helps keep your smoothie cold and fresher for longer when you are out and about.

Blender Tip: When traveling or working away from home, take your personal blender with you. Take portions of nuts and superfood powders. It's easy to pick up a banana or some fresh berries or other fruit to be able to sweeten and freshen up your smoothies. I travel with my Tribest Personal Blender everywhere I go (weight 4.4 lbs / 2 kg).

The darker the green colour of a plant, the more chlorophyll the plant contains. And chlorophyll helps to push toxins from our cells and bind and remove them from our blood stream and gut.

Over and above everything, if I can only do one thing in a day, it will be to ensure I have at least one raw juice or smoothie a day - preferably a Green one!

Alternating colours is also a good idea to ensure your body is receiving a full spectrum of nutrients - eating/drinking the whole rainbow of colours we find in vegetables and fruits will achieve this without you even having to think about what your body needs.

Got questions for me? Or want some friendly support and accountability to help you on your FLIMJourney?

Our Fresh Life Community is the place to be!

See you over there!

Big Hugs,
xx Sam

Falafel Balls & Patties

This is one of those awesome make-in-bulk-and-freeze kinda recipes. This is something I make big batches of, portion and then store sealed in smaller containers in the freezer for those all too familiar week day evenings when you are stretched for time or don’t feel like preparing something from scratch. There are so many ways to enjoy this Falafel mix. Make into balls or smaller ‘bites’ and serve with a dip or sauce for lunch boxes, social get togethers, or as a healthy filling little snack in between meals. You can create burger size patties and serve with salad or on toasted Clean Multiseed Bread. Perhaps you prefer to serve them between lettuce leaves instead of a burger bun. Or in between sliced and toasted Coconut Buckwheat Flatbreads, or your choice of locally sourced gluten-free buns).

This recipe is: Gluten-free (GF), Wheat-free (WF), Dairy-free (DF), refined Sugar-free (SF), Plant-based/Vegan (PB), Vegetarian (V)

Print Recipe
 Falafel Balls & Patties
You will need: food processor or blender If you have the time: You can pre-make this mixture a day or few hours before using, for flavours and dough to 'develop' - this is not necessary though of course.
Course Meals - Middle Eastern Flavours
Cuisine Clean Eating
Servings
balls (or half that number for patties)
Ingredients
Course Meals - Middle Eastern Flavours
Cuisine Clean Eating
Servings
balls (or half that number for patties)
Ingredients
Instructions
  1. Preheat oven to 350°F or 180°C. You can skip this and cook on stove top in a pan.
  2. Combine everything except Chickpea Flour and Baking Powder in a food processor.
  3. Pulse to create a rough, but well combined mixture - don't pulse/blend for too long or else you will make a puree/paste.
  4. Pulse in the Baking Powder and half the Chickpea Flour. Only add enough flour to make dough slightly firm to press into shapes.
  5. Line a baking tray (or cooking pan) with non-toxic parchment paper or silicon baking mats.
  6. Shape the mixture into your choice of either bites, balls or patties and space them out onto the baking tray (or cooking pan).
  7. Bake for 10-15 minutes on one side, turn over and bake for a further 10-15 minutes, or until golden brown. If cooking with a pan, cook on low heat for the same amount of time.
  8. Optional - You can brown the patties up in a little heated Coconut Oil in the pan to finish them off.
Recipe Notes
  • Avoid baking/cooking on aluminium and non-stick surfaces - they will bake/leach toxic substances into your food. Use bleach-free, non-toxic baking paper and food-grade silicon mats when baking, and cooking on stove top or use a little Coconut Oil in a stainless steel pan to cook with.
  • As mentioned, this recipe can be made in bulk, portioned into smaller containers, sealed and stored in the fridge or freezer.
  • Serving suggestions:
    * Make Falafel burgers, by putting them between two sides of a toasted Coconut Buckwheat Flatbread, served with Hummus and salad ingredients.
    * Serve as a side with an interesting salad, or baked potato (or both!)
    * Made into balls they are great for lunch boxes or served with a dip as a pre-dinner snack.

Broccoli & Potato Soup

Nothing like a warm soup on those cool winter days, or just to enjoy when you feel like having something warm and comforting. Broccoli and potato are a winning combo – broccoli giving us green goodness, and potatoes packing a high potassium punch. This is a super quick and easy soup to make, and dare I say, a great way to get fussy eaters in the family to consume broccoli!

This recipe is: Gluten-free (GF), Wheat-free (WF), Dairy-free (DF), refined Sugar-free (SF), Plant-based/Vegan (PB), Vegetarian (V)

Print Recipe
 Broccoli & Potato Soup
You will need: large stainless steel or ceramic pot; cutting board and knife; immersion blender (to blend soup smooth right in the pot) NOTE: The smaller you cut you veg, the quicker they will cook.
Course Meals - Soups
Cuisine Clean Eating
Prep Time 10 - 15 minutes
Cook Time 20 - 30 minutes
Passive Time 20 - 30 minutes
Servings
servings
Ingredients
Course Meals - Soups
Cuisine Clean Eating
Prep Time 10 - 15 minutes
Cook Time 20 - 30 minutes
Passive Time 20 - 30 minutes
Servings
servings
Ingredients
Instructions
  1. Add Coconut Oil and Onion to a large pot and cook until soft.
  2. Add the rest of the ingredients except Coconut Cream / Milk, top up with enough water to just cover everything, and bring to a boil. Then reduce heat and cook until potatoes are soft.
  3. Using an immersion blender (hand-held blender), blend everything in the pot until soup is smooth.
  4. Stir in Coconut Cream / Milk just before serving - leave a little aside to ‘decorate’ the soup at the end. Add more Salt & Pepper to taste.
  5. Add a drizzle of Coconut Cream / Milk and a little sprinkle of Pepper, Paprika or Cayenne Pepper along with some raw, shaved Broccoli flowers to serve.
Recipe Notes

* Double the ingredient amounts to make in bulk and freeze in portions for a quick and easy mid week meal.

*You can make your own Homemade Veggie Stock if you like - I make in a big batch ahead of time, portion and keep in the freezer for future use.

* Add Coconut Oil and Coconut Cream, Sea Salt and Black Pepper to each bowl, and serve with toasted Clean Multiseed Bread (also topped with Coconut Oil).

*Shaved Broccoli Flowers is one of my favourite #ToxicFatBusting tricks: I always shave the Broccoli Flowers off the heads of Broccoli and keep them raw and use as toppings for soups, salads, and spuds/baked potatoes. Even in sandwiches too. Pretty much anything else you like.

Keep them sealed in a glass jar in the fridge and use within 1 - 2 days. 

I also put them into my Green smoothies, blending and drinking as soon as possible after making, to get the most benefit from the Broccoli Flower's potent detoxifying effect. 

We’ve always been told that broccoli is one of the best veggies to consume. Now you know exactly why! This is why cruciferous vegetables are touted as such amazing veggies. They help the body get rid of The Toxic Fat Effect... 

Chewing on raw Broccoli Flowers produces a compound called sulforaphane. Sulforaphane increases activity of the whole glutathione system which is essential for our body's ability to detoxify optimally.

There are now plenty of scientific studies that show that sulforaphane vastly increases the glutathione levels in our bodies which is supremely important in phase II of the natural detoxification process that happens in our bodies.

Glutathione is the key to making our liver detox properly and most efficiently. Due to our chemical body burden (The Toxic Fat Effect - bioaccumulation of toxins in the body), our bodies become less effective at doing it's normal detoxing job. 

Therefore, proactively doing things that will help boost glutathione levels is a big part of helping the liver to function optimally again.

[One of the reasons I have been doing coffee enemas almost every day since I began my journey some 6+ years ago now is for this very reason. As well as immediately, gently, and safely flushing toxic build up in the liver (Read, 'Healing the Gerson Way' or 'The Gerson Therapy'), coffee enemas massively boost glutathione levels, helping to SPEED up the rate at which we can move toxins out of the body.]

So think of creative ways to add those raw broccoli flowers to as many of your meals as possible. If you chop them fine enough, and mix them into food you can even get fussy kids and loved ones benefitting from this power veggie's potent detoxing punch without them even knowing it!

Clean Eating Tips to remember:
*Stainless Steel and Ceramic or Glass Cookware are the safest materials to cook in with the least amount of leaching into food when heat is applied. A high quality set of cookware is essential and will last a lifetime - and a longer lifetime at that because of it. 

*Stainless Steel, Food-grade Silicon or Wooden Cooking Utensils are the safest materials to cook with with the least amount of leaching into food when heat is applied. 

*Olive Oil - it’s best not to cook with Olive Oil, always consume raw. Best to drizzle Olive Oil over food just before serving. It’s better to avoid cooking with Olive Oil as it is a delicate oil and is damaged and becomes harmful to ingest when heated.

*Better oils for cooking with have a higher smoke point/less free radical forming when heated— Coconut Oil, Macadamia Oil and Grapeseed Oil

Turmeric Golden Milk Latte

This is such a delicious, healing drink that and one that I turn to often, especially if feeling a little under the weather. Turmeric is a powerhouse anti-inflammatory, plus the addition of Ginger and other spices all enhance the immunity boosting benefits of this yummy drink, especially when they are warmed together. Try not to heat beyond 40 °C / 104 °F in order to keep all the beneficial nutrients effective. Enjoy warm or cold!

This recipe is: Gluten-free (GF), Wheat-free (WF), Dairy-free (DF), refined Sugar-free (SF), Plant-based/Vegan (PB), Vegetarian (V)

Print Recipe
 Turmeric Golden Milk Latte
You will need: blender with grinder blades (at least 2 blades lie flat), or use a coffee grinder - to grind nuts for nut milk. To make nut milk: grind 1 small handful (¼ cup) nuts and then blend with 1 cup water.
Course Drinks - Smoothies, Drinks - Warmed Drinks
Prep Time 5-10 minutes
Servings
servings
Ingredients
Course Drinks - Smoothies, Drinks - Warmed Drinks
Prep Time 5-10 minutes
Servings
servings
Ingredients
Instructions
  1. Blend everything until smooth.
  2. If making a warm/hot Turmeric Latte combine in a stainless steel or ceramic pot to a higher temperature on the stove.
  3. If making a cold/iced Turmeric Golden Milk, serve in a glass with ice blocks (or blend with ice).
Recipe Notes
  • If using ground powder spices, be sure to source non-irradiated spices - most spices are radiated before sold commercially, destroying everything beneficial about them.
  • To make your own nut milk: grind ¼ cup of nuts, add 1 cup water & blend until smooth.