The Detox Cookbook: Cleansing for Food Lovers

The Detox Cookbook: Cleansing for Food Lovers

Jan Purser, Kathy Snowball

Language: English

Pages: 178

ISBN: 1865089699

Format: PDF / Kindle (mobi) / ePub


Whether looking for a regular detox regime or just getting back on track after a period of indulgence, the health-conscious will gain energy, lose weight, cleanse their livers, and feel fantastic with the help of this collection of mouth-watering recipes. Brilliant color photography illustrates these fresh, healthy meals.

About the author
Jan Purser has served in various editorial roles at Australian Taste and Australian Good Women's Weekly magazine. She is the author of Meditation and the coauthor of Indian Home Cooking and A Taste of Indochina. Kathy Snowball has served in various editorial roles at Australian Women's Weekly and Australian Gourmet Traveller. Her work has also appeared in such publications as Cuisine magazine, Gourmet, Gourmet Wine, and House and Garden.

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The Jungle Effect: A Doctor Discovers the Healthiest Diets from Around the World--Why They Work and How to Bring Them Home

Trekking the Shore: Changing Coastlines and the Antiquity of Coastal Settlement

 

 

 

 

 

 

 

 

 

 

 

 

 

 

to bring mixture together into a firm dough. Knead in bowl until smooth. Divide dough evenly into 8 portions. Shape each portion into an oval and roll out on very lightly floured surface to an oval about 13 cm in length. Heat a large heavy-based frying pan over medium-high. Brush one side of flat bread lightly with oil and place, oil-side down, in pan. Cook for 3 minutes or until lightly browned underneath. Brush surface lightly with oil. Turn and cook other side, pressing edges with a clean

Muffins can be frozen for up to 1 month. Thaw in refrigerator and warm before serving. fna4080007-DetoxFinal_2/8/04 22/1/08 3:45 PM Page 41 fna4080007-DetoxFinal_2/8/04 22/1/08 3:45 PM Page 42 currant & nut ginger cookies A bit like mini rock cakes because they are slightly cakey in texture, these are low in fat and sugar, and are very satisfying for an afternoon snack with a cup of herbal tea. You can use sultanas or chopped dried dates in place of currants if you prefer. 150 g (1

prescribed drugs use of antibiotics more than once in the past two years exposure to chemicals (home, garden, pesticides, headaches or migraines puffiness under or around the eyes dark shadows under the eyes artificial food colourings and/or flavourings) regular alcohol consumption (more than three drinks per week) smoking or passive smoking recreational drug use regular exposure to traffic pollution dry skin pimples or acne skin rashes such as eczema abdominal bloating poor digestion

fennel, stock or water and oil in a saucepan, bring to the boil and simmer, covered, over low heat about 30 minutes or until fennel is tender. Combine warm fennel mixture, warm beans and garlic paste in a food processor or hand-held blender and process until smooth, then season to taste. Place eggplant, zucchini, sweet potato and asparagus in a large bowl and toss with oil. Place eggplant and zucchini on one oven tray and sweet potato and asparagus on another. Roast at 200°C for 10 minutes, then

develop. MAKES ABOUT 1 CUP 2 tbsp lemon juice 1 tbsp extra virgin olive oil Will keep, covered, in refrigerator for 3 days. 1⁄ 2 tsp Dijon mustard tahini dressing This dressing is suitable to toss with salad leaves, or to drizzle over roasted vegetables, grilled fish or lamb. 60 ml (1⁄ 4 cup) tahini 2 cloves garlic, crushed 2 tbsp lemon juice Combine all ingredients, whisk in 60 ml ( 1⁄4 cup) water and season to taste. Stand for 30 minutes for flavours to develop. MAKES ABOUT 1 CUP 1 tbsp

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