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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

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

Yellow Indian Curry Dish


Print Recipe
 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
Quinoa
Toppings
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
Quinoa
Toppings
Instructions
  1. Roughly chop Onions, add to a large pot with 2 tbsp Coconut Oil and cook until soft.
  2. 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.
  3. 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.
  4. 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.
  5. 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).
  6. 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).
  7. 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 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

 

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!

Sunflower & Sesame Warm Quinoa Salad


Print Recipe
 Sunflower & Sesame Warm Quinoa Salad
You will need: Baking tray; large pan; pot; cooking utensils
Course Meals - Hearty Veggie Meals
Cuisine Clean Eating
Prep Time 10-15 minutes
Cook Time 30 minutes
Passive Time 0
Servings
servings
Ingredients
Optional
Course Meals - Hearty Veggie Meals
Cuisine Clean Eating
Prep Time 10-15 minutes
Cook Time 30 minutes
Passive Time 0
Servings
servings
Ingredients
Optional
Instructions
  1. Preheat oven to 180°C / 350°F
  2. Chop Potatoes into 1 inch cubes. Add 1 tbsp of Oil to baking tray and bake until soft (approx. 15-20 min)
  3. Chop Butternut Squash into 1 inch cubes, add to the tray and cook for a further 10-15min until squats is soft and potatoes are a little crispy.
  4. While veg are baking, add Quinoa and water to a pot and bring to a boil. Stir frequently until all water is absorbed and Quinoa has expanded and has a translucent middle. Add stock and cook on medium heat, stirring frequently until all moisture is absorbed.
  5. Chop Onion and add to a pan with 1 tbsp of Oil on high heat. Stir frequently and cook until onions are browned. Remove from heat.
  6. Chop and add the Zucchini and Capsicums/Bell Peppers to the pan and cook on medium heat for 2-3 minutes (keep veggies crunchy).
  7. Add the Quinoa and Garlic to the pan and cook on medium heat for 1-2 minutes.
  8. Serve Quinoa dish with roasted veggies on the side or mixed through.
  9. Top with a squeeze of fresh Lemon / Lime, chopped Parsley and toasted Nuts & Seeds.
  10. Optional - add shavings of Broccoli flowers and a little crumbed Goat Cheese Feta.
Recipe Notes

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

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