Detox soup

Ingredients:

• 1 litre of meat stock / bone broth / vegetable stock or water with quality stock cubes like Marigold

• 2 table spoons of ghee or olive oil

• 2 celery stalks, roughly chopped

• 350g of broccoli florets (fresh or frozen)

• 200 grams of spinach (fresh or frozen)

• 130g of frozen peas

• 1 onion

• handful of mint leaves or fresh dill or both

  My favourite toppings: chopped hard boiled eggs + chopped avocado + crumbled feta cheese + pumpkin seeds (you can use all of them together or either, depending on your preferences)

  You can increase your protein intake by adding 1 serving of collagen protein powder

Method:

1. Melt ghee or oil in a pot

2. Add all vegetables and sauté until soft

3. Add stock and and cook on medium heat for 10 minutes

4. Season with salt and pepper

5. Optionally, add mint or dill or both

6. Blend

7. Garnish with toppings or preference and enjoy

About the soup

This delicious ‘eat your greens soup’ focuses on both phases of liver detoxification and healthy bile flow, which require the following nutrients:

• protein

• fat

• fibre

• sulphur

• B vitamins, especially folate

• magnesium

The soup has it all. It is specifically good to support methylation (e.g. lowering homocysteine or clearing out excess oestrogens) and the skin. Great for children who don’t like green vegetables.

Easy way to cook fish 3

Ingredients:

• Any fish, with or without the skin

• Any assorted vegetables, cut / sliced into desirable pieces

• Olive oil

• Salt

• Optional: pesto (can be vegan)

Instructions:

1. Heat up the pan, add a splash of oil.

2. Add all vegetables and a small splash of water to create steam.

3. Season with salt and stir through.

4. Place fish on top of vegetable skin side up and close the pan with a lid.

5. Cook until fish has set - steam created in the pan will take care of that.

6. When cooked, you can spread some pesto over the fish.

   Serving suggestion: on its own or 2-3 boiled baby potatoes dressed in butter and lemon juice.

Probiotic coconut yoghurt

In the era of questionable quality of dairy, coconut yoghurt comes to the rescue. Making your own is easy, cheaper than shop-bought and yealds more probiotic strength than probiotics on their own.

Ingredients:

• 400ml of full fat coconut milk

• 2 capsules of quality multi-strain probiotic or a double serving of probiotic powder, or 2 BioGaia Gastrus tablets

• Optional: 2 tea spoons of gelatin powder - if you prefer a thicker consistency

Method:

1. Pour the cream or milk into a saucepan and heat it up (not boil).

2. Take off the heat, add gelatin and stir well. Wait until it cools down to room temparature.

3. Add probiotics (crush Gastrus tablets first if you are using these) and stir again.

4. Transfer into a jar, close the lid and keep in room temperature for 48 hours - do not refrigerate during this time

5. Transfer to the fridge and enjoy

About the yoghurt:

Coconuts are rich in fibre which acts as a PREbiotic. What it means is that the fibre feeds the PRObiotic bacteria, making them multiply. In other words, making yoghurt using a probiotic makes more probiotic. It may also colonise the digestive tract better than just probiotics. If you add extra inulin (which is also a prebiotic), it may produce even more probiotic bacteria.

The stomach, although acidic, requires microbial protection just as much as the rest of the digestive tract. Since most probiotics are designed to work in the intestines, yoghurt supports the entire digestive tract, including the mouth.

There are various brands of coconut yoghurt on the market but the quality isn’t always good. They may be free of common allergens but contain unnecessary additives, synthetic vitamins and sometimes soy milk. If you decide to go for a shop-bought coconut yoghurt, make sure it only contains coconut milk, live bacteria and a thickener like tapioca.

Why Gastrus from BioGaia

According to the cardiologist and bestselling author dr William Davis, the two probiotic strains used in the product (Lactobacillus reuteri ATCC PTA 6475 and Lactobacillus reuteri DSM 17938) not only naturally colonise the human gut but have been researched in terms of:

• suppressing appetite and supporting weight loss

• increasing collagen, skin thickness and accelerating skin healing

• improving hormonal balance in both males and females which has a multitude of benefits

The full article and dr Davis’ his recipe can be found here.

Liver lover smoothie

A source of fat (coconut coconut oil) and piperine from cayenne pepper help with the absorption of the key active ingredient in turmeric called curcumin, which supports the first phase of detoxification by the liver. Collagen contains amino acid glycine which is key for the second phase of detoxification. Coconut oil and beetroot will help with bile flow.

Ingredients:

• Handful of fresh or frozen raspberries

• 1/2 cooked beetroot, e.g. vacuum packed (raw is very high in oxalates)

• 1 table spoon of coconut oil

• 1 serving of collagen

• 1 egg yolk (read here why I recommend raw egg yolks)

• Small piece of fresh turmeric or 1/4 teaspoon of turmeric powder

• Pinch of cayenne pepper

• Water, to achieve a desired consistency

• Optional: 3 drops of rose water

Instructions:

Blend and enjoy.

Almond bread

Ingredients

• 250 g of ground almonds

• 50 g of odourless coconut oil / ghee / butter / lard / goose fat / duck fat (you can also mix different fats and see what flavour you like the most)

• 3 eggs

• 1/4 flat tea spoon of salt

• Optionally: 75 g of assorted seeds (my favourite mix is pumpkin, sunflower, sesame and poppy seeds)

• Optionally: 1 flat table spoon of maple syrup or honey (I like sweetening mine a bit as it results in a more balanced flavour)

Method

1. Mix all ingredients well, it should have a thick, porridge-like consistency. You may add more or less almonds.

2. Place in a greased tin and bake in 150 Celcius degrees for about 1 hour (you want to keep the temperature relatively low, not to damage the precious fats).

• This bread doesn’t raise much and is rather dense; best to make it in a smaller tin. Otherwise, it can be flat

• A little goes a long way which compensates for the price of almonds - no need to cut it thick as it’s very filling

• Keeps very well in the fridge. I always toast it

Note: If seeds make you gassy, give you cramps or you have colon inflammation, mill the seeds or leave them out until the digestive tract gets better. The same goes to sweeteners - some people get digestive symptoms from honey or maple syrup so it is best to substitute with a sweetener that you can tolerate or not use any until digestion improves.

Fish pate

Fish and fish liver complement each other in terms of the nutrient profile. Protein from the flesh requires vitamin A for a proper utilisation of amino-acids, and liver is the richest source of vitamin A.

Perfect for breakfast, lunch or as a filling snack.

Ingredients:

• 3 tins of sardines in brine, drained

• 1 tin of cod livers, drained

• 1/2 finely chopped onion, can be red

• 1 tea spoon of lemon zest

• 2 tea spoons of lemon juice

• 1 table spoon of chopped capers (they are salty so no extra salt needed)

• 1-2 table spoons of olive oil or homemade mayonnaise

• Chilli flakes

Method:

Mash up all ingredients with a fork and enjoy.

Serving suggestions (depending on the state of your health):

• wrapped in lettuce leaves, topped with fresh vegetables like pepper, cucumber, radish, carrot

• in a salad

• with poached eggs

• as a topping on a baked potato, with other garnish of choice

• with linseed crackers

• with oat cakes

• with toasted sour dough bread

Simple pumpkin pancakes

Ingredients:

• 1 cup butternut squash or pumpkin puree; can be tinned

• 1/2 cup unsweetened nut butter

• 4 eggs

• Pinch of salt

• 1 flat teaspoon of cinnamon

• Fat of choice for cooking (ghee, coconut oil, lard, goose fat, duck fat)

Method:

1. Warm a pan on low heat. Once hot, melt a generous amount of fat and make sure that the pan gets hot again. Note: too much heat can burn these pancakes

2. Blend all ingredients except for fat until smooth

3. When the pan and fat are warm, place 3 tablespoons of batter per pancake onto the pan

4. Cook for about 2 minutes on each side

5. Serve with toppings of choice; I recommend adding extra fat on top which will keep you fuller for longer

Paleo pumpkin pie

Ingredients for the base:

• 200g ground almonds (it can also be a mix of almonds and walnuts oror all three pecans)

• good pinch of sea salt

• 1 egg

• 2-3 table spoons of melted coconut oil

• 2 table spoons of maple syrup

Ingredients for the pumpkin filling:

• 1/2 large roasted butternut squash (feel free to use any pumpkin; that's what I had at hand) or ready-made pumpkin puree but make sure there’s only pumpkin on the list of ingredients as they often come mixed with unwanted additions :)

• 2 eggs

• 3 heaped table spoons of the thick part of coconut milk that separated in the tin or coconut cream

• maple syrup to your liking, it will depend on the sweetness of the pumpkin, I added around 4 table spoons

• mixed spices: I used 1 heaped tea spoon of ground cinnamon, 1/2 tea spoon of ginger, 1/3 tea spoon of nutmeg and 1/3 tea spoon of cardamom. Ready-made gingerbread or pumpkin pie mix will be just as good, or even just cinnamon

• 2 tea spoons of vanilla extract

How to roast butternut squash: deseed, cut into crescents and roast for 30 minutes in 180 degrees. It can be peeled afterwards but there is no need to peel it at all

Method:

1. Place all base ingredients in a bowl and mix together

2. Grease a tart dish with a little coconut oil. Press the crust mix tightly into the dish and up the sides. Bake at 160’C for about 10 minutes and remove from the oven. Don’t worry if it puffs up a little as it will fall once away from heat

3. Mix all pumpkin filling ingredients in a food processor / blender or with a hand blender until smooth

4. Pour the filling into the base

5. Bake at 160 degrees for 40 minutes or until the filling has set

   Enjoy x