parsley

Detoxifying Drink: Cleanse and detox your body with this delicious and easy to make juice

This juice does not only cleanse your body but it is also packed with beneficial vitamins and minerals.  A   perfect drink for the  warm coming days, due to its colour, freshness and sweet taste.  The carrots and grapes provide plenty of natural sweetness, which match perfectly with the mild  pungent taste of the celery and the  crisp scent of   parsley. When juicing your herbs, do not remove their individual stalks since they are full of flavour and nutrients.  We suggest that you drink this juice regularly to give your system a complete clean-out and to  keep  light and fit, so you can feel more comfortable in  your favourite summer dresses and swimsuit.  Serve this drink cold and decorate with some celery sticks (to stir). Sip it on a deckchair by the pool while enjoying the sun and a favourite book or a magazine.

To make 1 large or 2 small glasses

Ingredients 

1 celery stick

300g/11oz carrots

150g/50z green grapes

several large sprigs of parsley

celery or carrot sticks, to serve

Method 

1. Using a sharp knife, roughly chop the celery, carrots and grapes through a juicer, then add the parsley sprigs. Add the remaining celery, carrots and grapes in the same way and juice until thoroughly combined.

2. Pour into one or two glasses and serve with celery or carrot stick stirrers.

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Enjoy other juices and smoothies recipes in this book: Juicing smoothies & blended drinks by Suzannah Olivier and Joanna Farrow

Other related links: http://my.blackmores.com.au/fitness-nutrition/detox-juices.html

http://www.thekitchn.com/5-healthy-juice-recipes-to-kickstart-your-new-year-182093

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Food Journal: Quinoa, Prawns and Mexican Salad

The first time I tried quinoa I was quite impressed with its flavour and also its versatility with various dishes. Today was my second try and I started by looking at Food Gawker ‘s mexican salads for inspiration. I started seeing beans, peppers, corn, quinoa.. hmm something was brewing in my head. At one point I saw prawns in one of the recipes and that’s when I knew I could do something with these ingredients.. Here’s some pan fried prawns cooked in garlic and paprika, served with quinoa and a mexican salad. It tastes amazing.. and it’s also super healthy 🙂 (Serves 2-3)

Ingredients:

Bag of frozen headless prawns

1 cup quinoa

3 medium tomatoes

3 small green peppers

Can of corn

Can of red kidney beans

2 cloves of garlic

bunch of parsley

1 lemon

1 1/2 tablespoons paprika

butter / sunflower oil

Parsley-flavoured white cheese (replace with feta cheese if you wish)

2 eggs (optional)

Method:

Cook the quina by putting 1 cup of quinoa in a small saucepan, add 2 cups water.. bring it to a boil, lower the heat & cover for 15 minutes. Then turn off the hob and leave to set (covered) for 5 minutes.

In the meantime put the headless prawns in a bowl with cold water to defrost (unless they have defrosted already) this should take between 30 mins – 1 hour.. change the water every now and then when it becomes too cold.

In a salad bowl mix together: chopped peppers, chopped tomatoes, kidney beans, corn, chopped parsley and a squeeze from half a lemon. Season as needed.

Fry 2 cloves of garlic in butter / oil, then add prawns & sprinkle with paprika.

In the meantime, serve the quinoa on the plates, and in the same saucepan cook the eggs until hardboiled (if you wish to serve eggs).

Leave the rest of the lemon on the plates so one can add more lemon juice if they wish.

Finally sprinkle white cheese/ feta cheese on your mexican salad and you’re done!

Enjoy 🙂