The Recipes

To make the juices/smoothies/soups you will need a juicer and stick blender (or at least that's what I used);


JUICES & SMOOTHIES


NOTE: Juices will keep for max of 12 hours (best to drink earlier rather than later), Smoothies will keep for 24 hours - always shake juices before drinking to recombine and remember the less air there is in the bottle the longer they will last. 


These recipes are for one serve and I suggest buying some small water bottles to pour the juices into if you are making them ahead of time. 


You should buy Coconut Water that is 100% natural coconut water (which can be found in the water/drink section of your supermarket). I found the Chia Seeds in the health food section near the nuts at my local Woolworth's but you can also buy this at health food stores and Acai Berry Powder can be found at health food stores as well and is relatively inexpensive.


Avocado Smoothie - 450ml
1/2 Avocado
400mL Coconut Water
1 Banana
1 teaspoon vanilla essence/extract
1 tablespoon chia seeds 


Combine all ingredients in a jug and blitz using a stick blender - drink or pour into small bottle 


Spicy Lemon Water - 600ml
500ml Filtered Water
85g Fresh Lemon Juice (approx 1.5 Lemons)
1 tablespoon of Agave Nectar or Honey
A pinch of Cayenne Pepper


Combine all ingredients and mix - this will last a long time but remember to shake/stir it before you drink to remix the cayenne pepper and honey.


Pineapple Mint Juice - 350ml
1/3 Fresh Pineapple
2 Granny Smith Apples (cored)
4 tablespoons Fresh Mint (finely chopped)
30g Fresh Lime Juice (1-2 Limes)


Using a juicer, juice the pineapple and apples, then combine with mint and lime juice - drink or pour into small bottle


Almond Milk Smoothie - 600ml

500mL Filtered Water

125g Raw Almonds (soak in water for an hour)

1 tablespoon Agave Nectar or Honey

1 teaspoon Vanilla Essence or Extract (both work fine)

1 teaspoon Ground Cinnamon

Combine all ingredients using a blender or stick blender - drink or pour into a bottle

Green Smoothie - 350ml

Small handful Baby Spinach

1 Celery Stalk

1 Banana

1 Pear

1 Granny Smith Apple

1 tablespoon Chia Seeds

125mL Filtered Water

Juice Celery, Pear and Apple using a Juicer and combine with banana, spinach, chia and water and blitz using a stick blender - drink or pour into small bottle

    

Mixed Berries Smoothie - 350ml

1/2 cup Frozen Berries

5 Strawberries

1 Banana

1/2 Mango (optional)

1 teaspoon Acai Berry

1 tablespoon Chia Seeds

Combine all ingredients and blitz using a stick blender - drink or pour into small bottle

SOUPS

These recipes will make enough soup for 4 servings - choose the soups that appeal to you the most. They will keep for about a week refrigerated so you can enjoy them before or even after the cleanse. 

Leek Asparagus and Broccoli Soup

1 Onion, chopped

1 Leek, cleaned and sliced

2 Medium sized potatoes, scrubbed and chopped with skin

3-4 cups of water or vegetable stock

1 bay leaf

1-2 cups of Celery, chopped

2 cups chopped broccoli florets

1/2 cup cashews

1 teaspoon cumin

1/2 cup green peas

salt and pepper to taste

Place everything except broccoli into a saucepan, cover and bring to the boil over medium heat

Add Broccoli and simmer for 10mins - cool slightly, remove bay leaf and blend to puree

Reheat and enjoy

Lentil Soup

1 Onion, chopped

1 cups of dry lentils

2 cloves minced garlic

8 cups of water 

1 bay leaf

1-2 cups of Celery, chopped

2 carrots diced

1 teaspoon oregano

1 teaspoon basil

1 teaspoon thyme

1 teaspoon rosemary

400g crushed tomatoes

salt and pepper to taste

Olive oil

In a large pot, heat oil over medium heat, add onions, carrots and celery and cook until onion is tender. Add basil, oregano, thyme, rosemary, bay leaf and garlic and cook for 2 minutes

Stir in lentils and add water and tomatoes and bring to the boil. Reduce heat and simmer for half an hour. Season with salt and pepper.

Zucchini Soup - a family favourite

1 Onion, chopped

1 small Potato, sliced

2 small Zucchini, sliced

1/2 cup Carrot, chopped

1 tablespoon butter (low fat)

1 teaspoon nutmeg

1 1/2 water or vegetable stock

salt and pepper to taste

Add onion, potato, zucchini, carrot and butter to microwave safe dish and microwave for 5 minutes on high, stirring occasionally. Add water/stock, salt, pepper and nutmeg, cover and cook for 6 minutes. Allow to cool slightly and puree. Reheat and enjoy