The Detox Cookbook: Cleansing for Food Lovers
Jan Purser, Kathy Snowball
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.
noodles in serving bowls, pour chicken soup over and sprinkle with herbs. Serve lime wedges on the side. SERVES 4 8 wedges 2 baby bok choy, trimmed, coarsely shredded 250 g skinless chicken breast fillet, thinly sliced crosswise 150 g firm tofu, cut into 2 cm pieces 1⁄ 4 cup lime juice 100 g rice stick noodles, cooked according to directions on packet 2 tbsp fresh coriander leaves 2 tbsp fresh mint leaves lime wedges, to serve 46 | the detox cookbook Best made just before serving.
add mushrooms and simmer, uncovered, over medium heat for 10 minutes. Add chickpeas and simmer another 10 minutes, then stir in silverbeet, cook until just wilted and season to taste. Ladle into soup bowls and serve topped with eggplant puree and a drizzle of truffle oil, if using. 350 g silverbeet (stems discarded), shredded truffle oil, to serve (optional) SERVES 4–6 Eggplant puree can be made a day ahead. Will keep, covered, in refrigerator. lunch | 51 fna4080007-DetoxFinal_2/8/04
heat about 2 minutes or until browned underneath. Turn and cook other side. Repeat with remaining batter. Place fritters on a plate and cover with a clean tea towel while cooking all the batter. chopped 2 tbsp shredded fresh basil CORN, ZUCCHINI & POLENTA FRITTERS 1 corn cob 1 zucchini 85 g (1⁄ 2 cup) polenta (yellow cornmeal) 35 g (1⁄ 4 cup) chickpea flour (besan) 1⁄ 2 tsp bicarbonate of soda 1⁄ 2 cup soy milk 2 tsp butter, melted 1 egg, separated 60 | the detox cookbook Meanwhile, thread
until smooth. Place in airtight container and stir in chopped nuts. Cover and freeze for 2 hours or until firm. Serve a scoop or two of ice-cream with fruit. SERVES 6–8 Ice-cream will keep for up to 2 weeks in an airtight container in freezer. dessert | 153 fna4080007-DetoxFinal_2/8/04 22/1/08 3:45 PM Page 154 poached peaches with maple syrup & yoghurt Peaches in season are pure perfection. Lightly poaching them enhances their colour and makes them easy to eat with a spoon. Choose peaches
seeded extractor. Process vegetables, parsley and apples and pour into a jug. Mix 6 sprigs fresh parsley, stems attached well and drink immediately. 2 green apples, quartered and cored SERVES 2 tropical breakfast juice This is a lovely juice to have while the tropical fruit is in season. You can use pawpaw or papaya, depending on which is available. If you like, add the juice of a lime for extra zing. 1⁄ 2 ripe pineapple, peeled 500 g pawpaw, seeded 1 small or 1⁄ 2 large banana pulp from 2