Carrot & Butternut Squash Soup

Name: Carrot & Butternut Squash Soup
Prep time: 10 min
Cook time: 20 min
Yield: 4 servings
Ingredients: 2 tbsp Coconut Oil; 1 medium Yellow / Brown Onion ((roughly chopped)); ½ tsp Ginger ((fresh, grated)); ½ tsp Cinnamon; ½ tsp Paprika; 2 medium Carrots ((sliced)); 1 medium Butternut Squash ((skin removed, cut into ½ inch cubes)); 2 small Potatoes; 2 cups Vegetable Stock ((look for gluten-free)); ¼ cups Coconut Cream / Milk ((or Nut Milk)); ½ tsp Sea Salt; ½ tsp Black Pepper

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

Servings

servings

Ingredients

2 tbsp Coconut Oil
1 medium Yellow / Brown Onion (roughly chopped)
½ tsp Ginger (fresh, grated)
½ tsp Cinnamon
½ tsp Paprika
2 medium Carrots (sliced)
1 medium Butternut Squash (skin removed, cut into ½ inch cubes)
2 small Potatoes
2 cups Vegetable Stock (look for gluten-free)
¼ cups Coconut Cream / Milk (or Nut Milk)
½ tsp Sea Salt
½ tsp Black Pepper

Course

Meals - Soups

Cuisine

Clean Eating

Prep Time

10 - 15 minutes

Cook Time

20 - 30 minutes

Passive Time

Servings

servings

Ingredients

2 tbsp Coconut Oil
1 medium Yellow / Brown Onion (roughly chopped)
½ tsp Ginger (fresh, grated)
½ tsp Cinnamon
½ tsp Paprika
2 medium Carrots (sliced)
1 medium Butternut Squash (skin removed, cut into ½ inch cubes)
2 small Potatoes
2 cups Vegetable Stock (look for gluten-free)
¼ cups Coconut Cream / Milk (or Nut Milk)
½ tsp Sea Salt
½ tsp Black Pepper

Instructions

Add Coconut Oil and Onion to a large pot and cook until soft.
Add Ginger, Cinnamon & Paprika - stir in for 1 min.
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.
Using an immersion blender (hand-held blender), blend everything in the pot until soup is smooth.
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.
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

5 Thai Dipping Sauces

You will need: chopping board & knife; blender; ceramic/glass containers or jars w/ lid for storing. NOTE: Recipe time is if you are only making one sauce. Please allow 5 - 10 minutes to make each sauce.

Course

Meals - Asian Flavours

Cuisine

Clean Eating

Prep Time

5 - 10 minutes

Cook Time

Passive Time

Servings

servings

Ingredients

Thai Dipping Sauce

⅓ cup Tamari (organic wheat-free soy sauce) (or use soy-free Coconut Aminos)
⅓ cup Rice Vinegar (or Apple Cider Vinegar)
½ small Red Chilli
1 tsp Sesame Seed Oil
2 tsp Ginger
1 small clove Garlic
1 tbsp Spring Onion / Scallion

Peanut Dipping Sauce

¼ cup Peanut Butter
1 tbsp Rice Vinegar (or Apple Cider Vinegar)
2 tbsp Tamari (organic wheat-free soy sauce) (or use soy-free Coconut Aminos)
2 tbsp Rice Malt Syrup (or Coconut Blossom/Maple Syrup or Raw Honey)
2 tbsp Spring Water
½ Lime (fresh juice)
1 small clove Garlic

Ginger & Coriander Sauce

½ cup Coriander
1 tbsp Ginger
1 small Red Chilli
1 Lime (fresh juice)
½ Lemon (fresh juice)
⅛ cup Tamari (organic wheat-free soy sauce) (or use soy-free Coconut Aminos)
¼ cup Sesame Seed Oil
1 tbsp Rice Malt Syrup (or Coconut Blossom/Maple Syrup or Raw Honey)
½ tsp Sea Salt

Thai Crystal / Nahm Jeem Gratiem Sauce

2 tbsp Sunflower Oil (or Almond, Macadamia Oil)
1 tbsp Rice Malt Syrup (or Coconut Blossom/Maple Syrup or Raw Honey)
¼ cup Rice Vinegar (or Apple Cider Vinegar)
2 small clove Garlic
1 tbsp Spring Water
1 tbsp Chilli Flakes

Sweet Chilli Sauce

¼ cup Rice Vinegar (or Apple Cider Vinegar)
2 tbsp Tamari (organic wheat-free soy sauce) (or use soy-free Coconut Aminos)
3 tbsp Rice Malt Syrup (or Coconut Blossom/Maple Syrup or Raw Honey)
2 tbsp Spring Water
½ Lime (fresh juice)
1 small clove Garlic
1 tsp Chilli Flakes

Course

Meals - Asian Flavours

Cuisine

Clean Eating

Prep Time

5 - 10 minutes

Cook Time

Passive Time

Servings

servings

Ingredients

Thai Dipping Sauce

⅓ cup Tamari (organic wheat-free soy sauce) (or use soy-free Coconut Aminos)
⅓ cup Rice Vinegar (or Apple Cider Vinegar)
½ small Red Chilli
1 tsp Sesame Seed Oil
2 tsp Ginger
1 small clove Garlic
1 tbsp Spring Onion / Scallion

Peanut Dipping Sauce

¼ cup Peanut Butter
1 tbsp Rice Vinegar (or Apple Cider Vinegar)
2 tbsp Tamari (organic wheat-free soy sauce) (or use soy-free Coconut Aminos)
2 tbsp Rice Malt Syrup (or Coconut Blossom/Maple Syrup or Raw Honey)
2 tbsp Spring Water
½ Lime (fresh juice)
1 small clove Garlic

Ginger & Coriander Sauce

½ cup Coriander
1 tbsp Ginger
1 small Red Chilli
1 Lime (fresh juice)
½ Lemon (fresh juice)
⅛ cup Tamari (organic wheat-free soy sauce) (or use soy-free Coconut Aminos)
¼ cup Sesame Seed Oil
1 tbsp Rice Malt Syrup (or Coconut Blossom/Maple Syrup or Raw Honey)
½ tsp Sea Salt

Thai Crystal / Nahm Jeem Gratiem Sauce

2 tbsp Sunflower Oil (or Almond, Macadamia Oil)
1 tbsp Rice Malt Syrup (or Coconut Blossom/Maple Syrup or Raw Honey)
¼ cup Rice Vinegar (or Apple Cider Vinegar)
2 small clove Garlic
1 tbsp Spring Water
1 tbsp Chilli Flakes

Sweet Chilli Sauce

¼ cup Rice Vinegar (or Apple Cider Vinegar)
2 tbsp Tamari (organic wheat-free soy sauce) (or use soy-free Coconut Aminos)
3 tbsp Rice Malt Syrup (or Coconut Blossom/Maple Syrup or Raw Honey)
2 tbsp Spring Water
½ Lime (fresh juice)
1 small clove Garlic
1 tsp Chilli Flakes

Instructions

Thai Dipping Sauce: Blend everything together except chopped Spring Onion / Scallion - add them last. Set aside.
Peanut Dipping Sauce: Blend everything together. Set aside.
Ginger & Coriander Sauce: Blend everything together. Set aside.
Thai Crystal Sauce: Blend everything together except the Chilli Flakes - add them last. Set aside.
Sweet Chilli Sauce: Blend everything together except the Chilli Flakes - add them last. Set aside.

Recipe Notes

* I make big batches of the sauces. They keep well for weeks in a sealed jar in the fridge. Basically you can use any veggies, and easily and quickly whip up rice paper rolls and serve with either or both of the dipping sauces.

*Soy Sauce alternatives - soy is best avoided for many reasons. Most soy is GMO. Even organic soy can cause issues. Also, many soy products have wheat/gluten which adds to the list of reasons to avoid it if you can. 1st best choice is Coconut Aminos if you can get it. 2nd best choice would be Liquid Aminos or Tamari which are wheat-free/gluten-free soy sauces.

*Sesame Seed Oil - buy good quality oil and store in the fridge. It is a fragile oil and can rancid quite quickly. For this reason it is best never to cook with fragile oils like Sesame Seed Oil as the heat quickly produces free-radicals and reduces the benefits of the oil. Use it as a topping just before serving to give a lovely subtle Sesame flavour to your stir-fry.

Sesame & Cashew Nut Stir-Fry

You will need: chopping board & knife; blender; stainless steel wok or flying pan; ceramic/glass mixing bowl; ceramic/glass container or jar w/ lid for storing.

Course

Meals - Asian Flavours

Cuisine

Clean Eating

Prep Time

15 - 20 minutes

Cook Time

5 minutes

Passive Time

Servings

servings

Ingredients

1 cup Tamari (organic wheat-free soy sauce) (or use soy-free Coconut Aminos)
½ cup Apple Cider Vinegar
3 tbsp Rice Malt Syrup (or Coconut Blossom/Maple Syrup or Raw Honey)
2 tbsp Grapeseed Oil
3 nobs Ginger (1 inch/ 2 cm nobs)
2 small cloves Garlic
1 large Red / Green Chillies (with seeds = spicy, without seeds = less spicy)

Stir-fry Sauce Thickener

½ cup Vegetable Stock
2 tsp Potato Flour (or 1 tsp Potato Starch)

Your choice of Stir-Fry Veg

4 Spring Onions (save the green part of the leaves for fresh garnish topping)
½ small Red Onion
1 large Carrot
1 cup Red Cabbage
¼ Red Capsicum / Bell Pepper
¼ Yellow Capsicum / Bell Pepper
¼ Green Capsicum / Bell Pepper
¼ head Broccoli
6 Snap Peas
2 small Zucchini

Toppings

¼ cup Sesame Seeds (½ toasted, ½ raw)
¼ cup Cashew Nuts (½ toasted, ½ raw)
¼ cup Sesame Seed Oil (½ toasted, ½ raw)
¼ cup Coriander (fresh, roughly chopped)
¼ head Broccoli Flowers (raw Broccoli flowers shaved from Broccoli head)

Course

Meals - Asian Flavours

Cuisine

Clean Eating

Prep Time

15 - 20 minutes

Cook Time

5 minutes

Passive Time

Servings

servings

Ingredients

1 cup Tamari (organic wheat-free soy sauce) (or use soy-free Coconut Aminos)
½ cup Apple Cider Vinegar
3 tbsp Rice Malt Syrup (or Coconut Blossom/Maple Syrup or Raw Honey)
2 tbsp Grapeseed Oil
3 nobs Ginger (1 inch/ 2 cm nobs)
2 small cloves Garlic
1 large Red / Green Chillies (with seeds = spicy, without seeds = less spicy)

Stir-fry Sauce Thickener

½ cup Vegetable Stock
2 tsp Potato Flour (or 1 tsp Potato Starch)

Your choice of Stir-Fry Veg

4 Spring Onions (save the green part of the leaves for fresh garnish topping)
½ small Red Onion
1 large Carrot
1 cup Red Cabbage
¼ Red Capsicum / Bell Pepper
¼ Yellow Capsicum / Bell Pepper
¼ Green Capsicum / Bell Pepper
¼ head Broccoli
6 Snap Peas
2 small Zucchini

Toppings

¼ cup Sesame Seeds (½ toasted, ½ raw)
¼ cup Cashew Nuts (½ toasted, ½ raw)
¼ cup Sesame Seed Oil (½ toasted, ½ raw)
¼ cup Coriander (fresh, roughly chopped)
¼ head Broccoli Flowers (raw Broccoli flowers shaved from Broccoli head)

Instructions

Grate Ginger and finely chop Garlic and Chillies and then combine with the Coconut Aminos / Tamari (Soy Sauce alternative), Vinegar, and Rice Malt Syrup. Blend until smooth. Pour into a sealable glass jar and set aside.
Mix the Veggie Stock and Potato Starch together and set aside.
Chop the Cashew Nuts, then slightly dry toast half of the Sesame Seeds & Cashew Nuts in a pan. Allow to cool before adding back in with the un-toasted nuts. Set aside.
Chop the Spring Onions and Red Onion and add half the Sesame Seeds & Cashew Nuts mix in a pan, and cook together for 2-3 minutes with a little Grapeseed Oil until onions are slightly browned. Set aside.
Chop the remainder of the stir-fry veggies of your choice and combine/mix up together in a large mixing bowl.
Stir-fry Sauce portion per person - mix 2 tbsp of the Stir-Fry sauce together with 1 tbsp of Veggie Stock (with Potato Flour/Starch).
Cooking - If you don’t have a large wok, for best results, I prefer to cook each person’s dish separately in a stainless steel pan to cook veg quick while still keeping them crispy. Add a little oil to the wok/pan on high heat and wait until it heats up (1-2 min). Then quickly add Stir-fry Veg, cooked Onion and Stir-fry Sauce, stirring/flipping in the pan often. Cook for 2-3 minutes. Remove from heat before veg starts to get soft.
Serve and drizzle with Sesame Seed Oil and top with the remaining Seed & Nut mix. Top with your choice of toppings.

Recipe Notes

* I make big batches of the Stir-fry sauce at a time. It keeps well for weeks in a sealed jar in the fridge. Basically you can use any veggies, and cook with the sauce to quickly whip up an easy Stir Fry dinner on those busy weekdays.

*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

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

Thai Basil & Chilli Veg Stir-Fry

You will need: chopping board & knife; blender; stainless steel wok or flying pan; ceramic/glass mixing bowl; ceramic/glass container or jar w/ lid for storing.

Course

Meals - Asian Flavours

Cuisine

Clean Eating

Prep Time

15 - 20 minutes

Cook Time

5 minutes

Passive Time

Servings

servings

Ingredients

¼ cups Tamari (organic wheat-free soy sauce) (or use soy-free Coconut Aminos)
¼ cup Grapeseed Oil
2 tbsp Coconut Blossom Sugar (or Rice Malt Syrup/Maple Syrup or Raw Honey)
2 nobs Ginger (1 inch / 2 cm nobs)
2 cloves Garlic
1 large Red / Green Chillies (with seeds = spicy, without seeds = less spicy)
½ cup Thai Basil leaves (fresh, chopped)

Stir-fry Sauce Thickener

½ cup Vegetable Stock
2 tsp Potato Flour (or 1 tsp Potato Starch)

Your choice of Stir-Fry Veg

4 Spring Onions (save the green part of the leaves for fresh garnish topping)
½ small Red Onion
1 cup Red Cabbage
¼ Red Capsicum / Bell Pepper
¼ Yellow Capsicum / Bell Pepper
¼ Green Capsicum / Bell Pepper
¼ head Broccoli
¼ head Cauliflower
3 small Baby corn
6 Snap Peas
2 small Zucchini

Toppings

¼ cup Cashew Nuts (½ toasted, ½ raw)
4 sprigs Thai Basil (fresh, for garnish)
¼ head Broccoli Flowers (raw Broccoli flowers shaved from Broccoli head)

Course

Meals - Asian Flavours

Cuisine

Clean Eating

Prep Time

15 - 20 minutes

Cook Time

5 minutes

Passive Time

Servings

servings

Ingredients

¼ cups Tamari (organic wheat-free soy sauce) (or use soy-free Coconut Aminos)
¼ cup Grapeseed Oil
2 tbsp Coconut Blossom Sugar (or Rice Malt Syrup/Maple Syrup or Raw Honey)
2 nobs Ginger (1 inch / 2 cm nobs)
2 cloves Garlic
1 large Red / Green Chillies (with seeds = spicy, without seeds = less spicy)
½ cup Thai Basil leaves (fresh, chopped)

Stir-fry Sauce Thickener

½ cup Vegetable Stock
2 tsp Potato Flour (or 1 tsp Potato Starch)

Your choice of Stir-Fry Veg

4 Spring Onions (save the green part of the leaves for fresh garnish topping)
½ small Red Onion
1 cup Red Cabbage
¼ Red Capsicum / Bell Pepper
¼ Yellow Capsicum / Bell Pepper
¼ Green Capsicum / Bell Pepper
¼ head Broccoli
¼ head Cauliflower
3 small Baby corn
6 Snap Peas
2 small Zucchini

Toppings

¼ cup Cashew Nuts (½ toasted, ½ raw)
4 sprigs Thai Basil (fresh, for garnish)
¼ head Broccoli Flowers (raw Broccoli flowers shaved from Broccoli head)

Instructions

Grate Ginger and finely chop Garlic and Chillies and then combine with the Coconut Aminos / Tamari (Soy Sauce alternative), Oil and Coconut Sugar. Blend until smooth. Pour into a sealable glass jar and set aside. [Keep the fresh Thai Basil separate from sauce]
Mix the Veggie Stock and Potato Starch together and set aside.
Chop the Cashew Nuts and slightly dry toast half of the Nuts in a pan. Allow to cool before adding back in with the un-toasted nuts. Set aside.
Chop the Spring Onions and Red Onion and add half the Cashew Nuts in a pan, and cook together for 2-3 minutes with a little Grapeseed Oil until onions are slightly browned. Set aside.
Chop the remainder of the stir-fry veggies of your choice and combine/mix up together in a large mixing bowl.
Stir-fry Sauce portion per person - mix 2 tbsp of the Stir-Fry sauce together with 1 tbsp of Veggie Stock (with Potato Flour/Starch). Plus, ¼ portion of the fresh chopped Thai Basil leaves.
Cooking - If you don’t have a large wok, for best results, I prefer to cook each person’s dish separately in a stainless steel pan to cook veg quick while still keeping them crispy. Add a little Grapeseed or Coconut Oil to the wok/pan on high heat and wait until it heats up (1-2 min). Then quickly add Stir-fry Veg, cooked Onion and Stir-fry Sauce portion, stirring/flipping in the pan often. Cook for 2-3 minutes. Remove from heat before veg starts to get soft
Serve and drizzle with the remaining Nuts and top with your choice of toppings.

Recipe Notes

*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

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

Veg Lettuce Cups with Thai Dipping Sauces

Course

Meals - Asian Flavours

Cuisine

Clean Eating

Prep Time

15 minutes

Cook Time

Passive Time

Servings

servings

Ingredients

2 Lettuce leaves (large whole leaves)
¼ cup Micro-greens (sprouts, shoots, micro-green veg leaves)
1 Chinese Cabbage leaves (or any other cabbage leaves)
¼ Red Capsicum / Bell Pepper (or yellow or orange capsicum)
¼ Green Capsicum / Bell Pepper
1 small Carrot
¼ Cucumber
1 Spring Onion / Scallions
¼ cup Fresh Herb Mix (Mint, Coriander and or Thai Basil)
¼ Mango
¼ cup Nut & Seed Mix (Peanuts, slivered Almonds, Sunflower Seeds and/or Sesame Seed - ½ toasted, ½ raw)

Thai Dipping Sauce

⅓ cup Tamari
⅓ cup Rice Vinegar
½ small Red Chilli
1 tsp Sesame Seed Oil
1 tsp Ginger
1 small clove Garlic
1 tbsp Spring Onion / Scallion

Peanut Dipping Sauce

¼ cup Peanut Butter
1 tbsp Rice Vinegar (or Apple Cider Vinegar)
2 tbsp Tamari (organic wheat-free soy sauce) (or use soy-free Coconut Aminos)
2 tbsp Rice Malt Syrup (or Coconut Blossom/Maple Syrup or Raw Honey)
2 tbsp Spring Water
½ Lime (fresh juice)
1 small clove Garlic

Ginger & Coriander Sauce

½ cup Coriander (fresh)
1 tbsp Ginger
1 small Red Chilli
1 Lime (fresh juice)
½ Lemon (fresh juice)
⅛ cup Tamari (organic wheat-free soy sauce) (or use soy-free Coconut Aminos)
¼ cup Sesame Seed Oil
1 tbsp Rice Malt Syrup (or Coconut Blossom/Maple Syrup or Raw Honey)
½ tsp Sea Salt

Thai Crystal / Nahm Jeem Gratiem Sauce

2 tbsp Sunflower Oil (or Almond, Macadamia Oil)
1 tbsp Rice Malt Syrup (or Coconut Blossom/Maple Syrup or Raw Honey)
¼ cup Rice Vinegar (or Apple Cider Vinegar)
2 small clove Garlic
1 tbsp Spring Water
1 tbsp Chilli Flakes

Sweet Chilli Sauce

¼ cup Rice Vinegar (or Apple Cider Vinegar)
2 tbsp Tamari (organic wheat-free soy sauce) (or use soy-free Coconut Aminos)
3 tbsp Rice Malt Syrup (or Coconut Blossom/Maple Syrup or Raw Honey)
2 tbsp Spring Water
½ Lime (fresh juice)
1 small clove Garlic
1 tsp Chilli Flakes

Course

Meals - Asian Flavours

Cuisine

Clean Eating

Prep Time

15 minutes

Cook Time

Passive Time

Servings

servings

Ingredients

2 Lettuce leaves (large whole leaves)
¼ cup Micro-greens (sprouts, shoots, micro-green veg leaves)
1 Chinese Cabbage leaves (or any other cabbage leaves)
¼ Red Capsicum / Bell Pepper (or yellow or orange capsicum)
¼ Green Capsicum / Bell Pepper
1 small Carrot
¼ Cucumber
1 Spring Onion / Scallions
¼ cup Fresh Herb Mix (Mint, Coriander and or Thai Basil)
¼ Mango
¼ cup Nut & Seed Mix (Peanuts, slivered Almonds, Sunflower Seeds and/or Sesame Seed - ½ toasted, ½ raw)

Thai Dipping Sauce

⅓ cup Tamari
⅓ cup Rice Vinegar
½ small Red Chilli
1 tsp Sesame Seed Oil
1 tsp Ginger
1 small clove Garlic
1 tbsp Spring Onion / Scallion

Peanut Dipping Sauce

¼ cup Peanut Butter
1 tbsp Rice Vinegar (or Apple Cider Vinegar)
2 tbsp Tamari (organic wheat-free soy sauce) (or use soy-free Coconut Aminos)
2 tbsp Rice Malt Syrup (or Coconut Blossom/Maple Syrup or Raw Honey)
2 tbsp Spring Water
½ Lime (fresh juice)
1 small clove Garlic

Ginger & Coriander Sauce

½ cup Coriander (fresh)
1 tbsp Ginger
1 small Red Chilli
1 Lime (fresh juice)
½ Lemon (fresh juice)
⅛ cup Tamari (organic wheat-free soy sauce) (or use soy-free Coconut Aminos)
¼ cup Sesame Seed Oil
1 tbsp Rice Malt Syrup (or Coconut Blossom/Maple Syrup or Raw Honey)
½ tsp Sea Salt

Thai Crystal / Nahm Jeem Gratiem Sauce

2 tbsp Sunflower Oil (or Almond, Macadamia Oil)
1 tbsp Rice Malt Syrup (or Coconut Blossom/Maple Syrup or Raw Honey)
¼ cup Rice Vinegar (or Apple Cider Vinegar)
2 small clove Garlic
1 tbsp Spring Water
1 tbsp Chilli Flakes

Sweet Chilli Sauce

¼ cup Rice Vinegar (or Apple Cider Vinegar)
2 tbsp Tamari (organic wheat-free soy sauce) (or use soy-free Coconut Aminos)
3 tbsp Rice Malt Syrup (or Coconut Blossom/Maple Syrup or Raw Honey)
2 tbsp Spring Water
½ Lime (fresh juice)
1 small clove Garlic
1 tsp Chilli Flakes

Instructions

Chop your choice of veg into thin julienne slices.
Thai Dipping Sauce: Blend everything together except chopped Spring Onion / Scallion - add them last. Set aside.
Peanut Dipping Sauce: Blend everything together. Set aside.
Ginger & Coriander Sauce: Blend everything together. Set aside.
Thai Crystal Sauce: Blend everything together except the Chilli Flakes - add them last. Set aside.
Sweet Chilli Sauce: Blend everything together except the Chilli Flakes - add them last. Set aside.
Add water to one of your large round plates and submerge a rice paper roll sheet. Once soft, remove from water and lay out on the other plate.
Add your choice of veg to the Lettuce Cups and serve with dipping sauces on the side.

Recipe Notes

Clean Eating Tips to remember:

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

Veg Rice Paper Rolls with Thai & Peanut Dipping Sauces

You will need: chopping board & knife; blender; 2 large round plates; ceramic/glass containers or jars w/ lid for storing;

Course

Meals - Asian Flavours

Cuisine

Clean Eating

Prep Time

15 minutes

Cook Time

Passive Time

Servings

servings

Ingredients

2 Rice Paper Roll Sheets
1 Lettuce leaves (or any green leafy veg)
¼ cup Micro-greens (sprouts, shoots, micro-green veg leaves)
1 Chinese Cabbage leaves (or any other cabbage leaves)
¼ Red Capsicum / Bell Pepper (or yellow or orange capsicum)
¼ Green Capsicum / Bell Pepper
1 small Carrot
¼ Cucumber
1 Spring Onion / Scallions
¼ cup Fresh Herb Mix (Mint, Coriander and or Thai Basil)
¼ Avocado
¼ cup Nut & Seed Mix (Peanuts, slivered Almonds, Sunflower Seeds and/or Sesame Seed - ½ toasted, ½ raw)

Thai Dipping Sauce

⅓ cup Tamari (organic wheat-free soy sauce) (or use soy-free Coconut Aminos)
⅓ cup Rice Vinegar (or Apple Cider Vinegar)
½ small Red Chilli
1 tsp Sesame Seed Oil
½ tsp Ginger
1 small clove Garlic
1 tbsp Spring Onion / Scallions

Peanut Dipping Sauce

¼ cup Peanut Butter
1 tbsp Rice Vinegar (or Apple Cider Vinegar)
2 tbsp Tamari (organic wheat-free soy sauce) (or use soy-free Coconut Aminos)
2 tbsp Rice Malt Syrup (or Coconut Blossom/Maple Syrup or Raw Honey)
2 tbsp Spring Water
½ Lime (fresh juice)
1 small clove Garlic

Course

Meals - Asian Flavours

Cuisine

Clean Eating

Prep Time

15 minutes

Cook Time

Passive Time

Servings

servings

Ingredients

2 Rice Paper Roll Sheets
1 Lettuce leaves (or any green leafy veg)
¼ cup Micro-greens (sprouts, shoots, micro-green veg leaves)
1 Chinese Cabbage leaves (or any other cabbage leaves)
¼ Red Capsicum / Bell Pepper (or yellow or orange capsicum)
¼ Green Capsicum / Bell Pepper
1 small Carrot
¼ Cucumber
1 Spring Onion / Scallions
¼ cup Fresh Herb Mix (Mint, Coriander and or Thai Basil)
¼ Avocado
¼ cup Nut & Seed Mix (Peanuts, slivered Almonds, Sunflower Seeds and/or Sesame Seed - ½ toasted, ½ raw)

Thai Dipping Sauce

⅓ cup Tamari (organic wheat-free soy sauce) (or use soy-free Coconut Aminos)
⅓ cup Rice Vinegar (or Apple Cider Vinegar)
½ small Red Chilli
1 tsp Sesame Seed Oil
½ tsp Ginger
1 small clove Garlic
1 tbsp Spring Onion / Scallions

Peanut Dipping Sauce

¼ cup Peanut Butter
1 tbsp Rice Vinegar (or Apple Cider Vinegar)
2 tbsp Tamari (organic wheat-free soy sauce) (or use soy-free Coconut Aminos)
2 tbsp Rice Malt Syrup (or Coconut Blossom/Maple Syrup or Raw Honey)
2 tbsp Spring Water
½ Lime (fresh juice)
1 small clove Garlic

Instructions

Chop your choice of veg into thin julienne slices.
Thai Dipping Sauce: Blend everything together except chopped Spring Onion / Scallion - add them last. Set aside.
Peanut Dipping Sauce: Blend everything together.
Add water to one of your large round plates and submerge a rice paper roll sheet. Once soft, remove from water and lay out on the other plate.
Add your choice of veg to one edge of the rice paper roll. Fold sides in and roll from veg filled side to the other. Serve with dipping sauces on the side.

Recipe Notes

Clean Eating Tips to remember:

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

Yellow Indian Curry Paste

You will need: chopping board & knife; blender; stainless steel pot; glass jars w/ lid for storing;

Course

Meals - Indian Flavours

Cuisine

Clean Eating

Prep Time

15 minutes

Cook Time

30 minutes

Passive Time

Servings

servings

Ingredients

Yellow Indian Curry Paste

3 tbsp Yellow Indian Curry Powder (see below to make your own)
2 tsp Chilli Powder
5 Bay Leaves
1 tsp Cinnamon Powder
1 tsp Peppercorns
1 tsp Turmeric Powder
2 Brown Onion
4 nobs Ginger (1 inch / 2 cm nob)
3 nobs Turmeric (1 inch / 2 cm nob)(fresh, roughly chopped) (if no fresh Turmeric, add 2 tsp Turmeric Powder)
4 cloves Garlic
2 cups Tomatoes
2 tsp Sea Salt

Yellow Indian Curry Powder

Course

Meals - Indian Flavours

Cuisine

Clean Eating

Prep Time

15 minutes

Cook Time

30 minutes

Passive Time

Servings

servings

Ingredients

Yellow Indian Curry Paste

3 tbsp Yellow Indian Curry Powder (see below to make your own)
2 tsp Chilli Powder
5 Bay Leaves
1 tsp Cinnamon Powder
1 tsp Peppercorns
1 tsp Turmeric Powder
2 Brown Onion
4 nobs Ginger (1 inch / 2 cm nob)
3 nobs Turmeric (1 inch / 2 cm nob)(fresh, roughly chopped) (if no fresh Turmeric, add 2 tsp Turmeric Powder)
4 cloves Garlic
2 cups Tomatoes
2 tsp Sea Salt

Yellow Indian Curry Powder

Instructions

Yellow Indian Curry Powder: Grind/blend all ingredients together. Set aside.
Blend the dry spices together and then warm on medium heat on a pan for a couple minutes. Set aside (Dry spices = Curry Powder, Chilli Powder, Bay leaves, Cinnamon, Peppercorns, Turmeric Powder)
Add 2 tbsp Coconut Oil in a large pot and cook the Onions until soft.
Add the fresh Ginger, Turmeric (or Turmeric Powder) and Garlic and cook for a 5 minutes until mixture thickens, stirring often.
Add the dry spices and keep stirring until paste turns golden.
Chop the tomatoes and add to the pot. Add the Salt and cook and stir often until tomatoes soften.
Cook until no liquid is left and you have a nice thick paste.

Recipe Notes

*Store left over Yellow Indian Curry Powder in a sealed glass jar in your spice cupboard.

*I make big batches of the Yellow Indian Curry Paste and freeze in portions for future use.

*Here is a beautiful Yellow Indian Curry Dish that you can make using this paste.

*Store the Yellow Indian Curry Paste in a glass jar in the fridge to use to make fresh curries like the Yellow Indian Curry Dish, and also fresh Yellow Indian Curry Dip. If you use a little Olive oil to coat the inside of the glass jar and seal it, it keeps well for weeks in the fridge.

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.

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

Yellow Indian Curry Dish

You will need: chopping board & knife; blender; stainless steel pots; glass jars w/ lid for storing; NOTES: Great 'make in BULK & freeze' meal idea If making the homemade Yellow Indian Curry Powder, add 5 minutes to recipe time (see recipe notes). If making the homemade Yellow Indian Curry Paste, add 45 minutes to recipe time (see recipe notes).

Course

Meals - Indian Flavours

Cuisine

Clean Eating

Prep Time

15 minutes

Cook Time

30 - 40 minutes

Passive Time

30 - 40 minutes (while baking)

Servings

servings

Ingredients

Yellow Indian Curry Dish

2 tbsp Coconut Oil
2 large Yellow / Brown Onion
2 nobs Ginger (1 inch / 2 cm)
2 cloves Garlic
2 large Red / Green Chillies (with seeds = spicy, without seeds = less spicy)
½ bunch Coriander (fresh)
3 tbsp Yellow India Curry Paste [Make your own - see recipe notes]
½ large Sweet Potato
3 large Potatoes
1½ cup Chickpeas (1 tin pre-cooked Chickpeas - choose BPA-free tins if possible)
1½ cup Tomatoes
1 cup Nut Milk (Cashews/Almonds)[Make your own - see recipe notes]
1 cup Coconut Milk
1 cup Veggie Stock
1 tbsp Ghee (optional)(or Organic/clean, Free-range Butter or Coconut Oil)
1 tbsp Coconut Aminos / Tamari (or 2 tsp Sea Salt)
1 tbsp Apple Cider Vinegar
1 tbsp Rice Malt Syrup (or Coconut Blossom/Maple Syrup)
2 tsp Potato Flour (optional - for thickening the sauce)
1 large Zucchini

Quinoa

1 cup Quinoa
2 cups Spring Water

Toppings

¼ cup Simple Raita (chopped Cucumber mixed with Coconut Yogurt)
¼ cup Coriander leaves (fresh, chopped)
¼ cup Chopped Sambal Salad (chopped Red Onion, Cucumber, Tomatoes & Coriander)
¼ cup Banana (fresh, sliced)
¼ cup Broccoli Flowers (raw Broccoli flowers shaved from Broccoli head)
¼ cup Mango Salsa (see recipe notes)

Course

Meals - Indian Flavours

Cuisine

Clean Eating

Prep Time

15 minutes

Cook Time

30 - 40 minutes

Passive Time

30 - 40 minutes (while baking)

Servings

servings

Ingredients

Yellow Indian Curry Dish

2 tbsp Coconut Oil
2 large Yellow / Brown Onion
2 nobs Ginger (1 inch / 2 cm)
2 cloves Garlic
2 large Red / Green Chillies (with seeds = spicy, without seeds = less spicy)
½ bunch Coriander (fresh)
3 tbsp Yellow India Curry Paste [Make your own - see recipe notes]
½ large Sweet Potato
3 large Potatoes
1½ cup Chickpeas (1 tin pre-cooked Chickpeas - choose BPA-free tins if possible)
1½ cup Tomatoes
1 cup Nut Milk (Cashews/Almonds)[Make your own - see recipe notes]
1 cup Coconut Milk
1 cup Veggie Stock
1 tbsp Ghee (optional)(or Organic/clean, Free-range Butter or Coconut Oil)
1 tbsp Coconut Aminos / Tamari (or 2 tsp Sea Salt)
1 tbsp Apple Cider Vinegar
1 tbsp Rice Malt Syrup (or Coconut Blossom/Maple Syrup)
2 tsp Potato Flour (optional - for thickening the sauce)
1 large Zucchini

Quinoa

1 cup Quinoa
2 cups Spring Water

Toppings

¼ cup Simple Raita (chopped Cucumber mixed with Coconut Yogurt)
¼ cup Coriander leaves (fresh, chopped)
¼ cup Chopped Sambal Salad (chopped Red Onion, Cucumber, Tomatoes & Coriander)
¼ cup Banana (fresh, sliced)
¼ cup Broccoli Flowers (raw Broccoli flowers shaved from Broccoli head)
¼ cup Mango Salsa (see recipe notes)

Instructions

Roughly chop Onions, add to a large pot with 2 tbsp Coconut Oil and cook until soft.
Finely grate/chop the Ginger, Garlic, Chillies and Coriander. Add all this, plus the Curry Paste to the pot and cook for 2-3 minutes.
Wash and cut the Sweet Potato and Potatoes into 1 inch cubes (approx.), rinse and drain the Chickpeas and blend/puree the Tomatoes. Add to the pot.
Add the rest of the ingredients except the Zucchini. Top up with Spring Water if there is not enough liquid to cover the veg. Bring to a boil and then turn down to mid-low heat and allow to simmer for 30-40 min until water evaporates and potatoes are cooked through.
While Curry is cooking, in a separate pot, bring the Quinoa and Spring Water to the boil. Strain the Quinoa - keep the water. Put the Quinoa in a stainless steel strainer on top of a pot, with the left over water in the bottom of the same pot and simmer the water to steam the Quinoa for 10 - 15 minutes (cover with a lid to keep moisture in).
5 min before serving, slice the Zucchini and stir in to allow it to cook for a few minutes before serving (adding in last prevents Zucchini from being overcooked).
Serve the Curry on cooked Quinoa with a selection of Toppings.

Recipe Notes

*You can basically use any veggies you have in your pantry or fridge, and cook with the Yellow Indian Curry Paste to cook up a hearty Curry Dish.

*I make bulk batches of this Curry Dish and portion and freeze for future quick and easy meals.

*Make your own Nut Milk: Grind ¼ cup nuts, then blend with 1 cup Water.

*You can make your own homemade Yellow Indian Curry Paste - I also make this curry paste in bulk batches and portion and freeze for future use.

*Check out this Yellow Indian Curry Dip made with the same Yellow Indian Curry Paste.

*Choose BPA-free tins when buying pre-cooked Chickpeas if possible or even better, see below recipe for cooking your own Chickpeas from scratch (it’s not as difficult as it seems, just allow a couple days before to prepare and cook them).

Serving Suggestions:

* Serve with cooked Rice or Quinoa

* Make a Fresh Mango Salsa for a topping - 10 minutes to make
If no Mango, still delicious without.
1/2 Mango (large)
1/2 Red Onion
1/2 cup Tomatoes
1/2 cup Cucumber
1/2 bunch Coriander (fresh)
Chop into small pieces and mix together and serve fresh as a topping with any Curry Dish.

Clean Eating Tips to remember:

*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.

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

How to cook your own Chickpeas from scratch:
NOTE: Start this 2 days before you want to use Chickpeas in a recipe.

1 cup dry chickpeas = approx. 2 - 2 1/2 cups cooked chickpeas

Day 1 - evening
1 cup dry Chickpeas
3-4 cups Spring Water (water should be double higher than chickpeas in dish)
1 tsp Salt
1. Put ingredients in a large ceramic or glass bowl - the Chickpeas will swell to 2-3x their dry size.

Day 2 - morning
Drain Chickpeas and change the salted water.

Day 2 - evening
Put Chickpeas in large pot of Spring Water
Cook for approximately 1 hour+ until chickpeas are soft.
Drain, let cool and refrigerate in sealed glass container.

Day 3 - Recipe day
Chickpeas are ready and waiting to made into your recipe of choice!

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

Passive Time

Servings

servings

Ingredients

1 cup Cashew Nuts (or any nut of choice)
4 cup Spring Water
2 tbsp Turmeric (fresh, grated or 1 tbsp Turmeric Powder)
2 tbsp Ginger (fresh, grated)
1 tsp Cinnamon
1 pinch Black Pepper
1 pinch Cayenne Pepper
1 tsp Vanilla Extract
2 tbsp Date Paste (pre-soaked Dates)
¼ cup Coconut Cream / Milk
1 tbsp Coconut Oil (warmed/melted)

Optional

2 tsp Rice Malt Syrup (or Coconut Blossom/Maple Syrup or Raw Honey)

Course

Drinks - Nut Milks

Cuisine

Clean Eating

Prep Time

5-10 minutes

Cook Time

Passive Time

Servings

servings

Ingredients

1 cup Cashew Nuts (or any nut of choice)
4 cup Spring Water
2 tbsp Turmeric (fresh, grated or 1 tbsp Turmeric Powder)
2 tbsp Ginger (fresh, grated)
1 tsp Cinnamon
1 pinch Black Pepper
1 pinch Cayenne Pepper
1 tsp Vanilla Extract
2 tbsp Date Paste (pre-soaked Dates)
¼ cup Coconut Cream / Milk
1 tbsp Coconut Oil (warmed/melted)

Optional

2 tsp Rice Malt Syrup (or Coconut Blossom/Maple Syrup or Raw Honey)

Instructions

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.
Blend nuts/seeds and water together until smooth. Optional - strain through a nut milk bag or cheesecloth to remove bits/create smoother consistency.
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

Turmeric Taster Ginger Juice

Course

Drinks - Fresh Juices

Cuisine

Clean Eating

Prep Time

5-10 minutes

Cook Time

Passive Time

Servings

servings

Ingredients

2 Oranges (large)
¼ Pineapple (large)
2 inch nob Turmeric
1 inch nob Ginger

Course

Drinks - Fresh Juices

Cuisine

Clean Eating

Prep Time

5-10 minutes

Cook Time

Passive Time

Servings

servings

Ingredients

2 Oranges (large)
¼ Pineapple (large)
2 inch nob Turmeric
1 inch nob Ginger

Instructions

Any juicer will do: Juice everything together and enjoy as fresh as possible!

Recipe Notes

*Always make fresh where possible - you get the most benefits and cleansing/detoxing effects from freshly juiced juice.

*If need be, prepare juice the night before - add citrus such as oranges, lemon and lime to your juice as it acts as a natural preservative and will keep your juice fresher for longer.

*Seal with a lid in a glass bottle - never in plastic. Plastic will leach into your juice and plastic adds to the bio-accumulation of chemicals in the body (chemical body burden), contributing to The Toxic Fat Effect! (see Module 2)

Quick Link to FLIMJ Program resources for Fresh Life Juicing:

Module 4 - Awesome Everyday cheat sheet to print off and put up on the fridge so you can make great juices from scratch with my Fresh Life Juicing Formula with what you already have in your kitchen.

Module 4 - FLIMJ Ultimate Juicing Guide, your detailed guide to all the best info on juicing (summarised and based on 5+ years of research)

Module 4 - To get you into the swing of things, redo our 7 Day Just Add Juicing 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 Just Add Juicing and Shopping List print off to guide you through the challenge.

My thoughts on having a Fresh Life Juicing Habit:

Fresh juicing is so important on your Fresh Life Internal Makeover Journey. It is a quick and 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 most powerful, gentle, safe, daily cleansing rituals you can do consistently to help your body to move xeno-toxins (which cause The Toxic Fat Effect - Module 2) from the body every day.

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…”

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

During the initial stage of my journey I was drinking a lot of freshly made juices. It’s a big part of the reason I was able to lose so much toxic fat/excess weight so quickly. And in a healthy way.

I was drinking at least 300ml-900ml per day of fresh juice along with eating clean and doing as many gentle and regular cleansing practises as possible.

I lost the weight effortlessly, and have been able to effortlessly keep it off for these past 6+ years. Why? Juicing is time-tested, and proven to work.

Which is why it is an integral part of my Fresh Life Formula. Fresh juices keeps flooding those powerhouse nutrients through the body, and keeps flushing daily toxic exposures out of the body, every single day.

I always try to have at least 1x fresh juice per day or more.

Prep Tip: You can always make juice the night before if you’re going to be rushed the next day.

Storing Tip: Just seal in a glass jar with a lid in the fridge so it’s ready to go in the morning.

Storing Tip: Adding citrus to your juice will act as a natural preserver, so if you are going to make the night before, be sure to add oranges, lemon and/or lime. It makes your juices taste even more delicious anyway.

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!

To refresh on all the best information I’ve researched, go back to Module 4 to go over your Just Add Juicing Module content.

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