Diet & Detox

Serves 2
50g dried peaches
50g stoned, dried prunes
25g dried figs
200ml fresh orange juice
1 dsp honey
1 tbsp pumpkin seeds
1 cinnamon stick
1 clove
1 orange, segmented, with pith removed

Serves 1
6 dried apricot halves
or 3 fresh apricots, stoned
and peeled
1 medium banana
2 tsp lemon juice
1 tsp wheat germ
2 tsp runny honey
150ml natural bioyogurt

Serves 2
1 medium-ripe avocado
juice of half a lemon
100ml natural bioyogurt
black pepper
pinch of sea salt

Serves 2
50g bulgur
1 beef tomato, de-seeded
and chopped
4 spring onions,
chopped into 5cm pieces
cucumber, chopped
handful of fresh mint
handful of fresh parsley
2 tbsp extra virgin olive oil
juice of half a lemon
black pepper

fruit compote

Good for breakfast, or as a snack or dessert Place the dried fruits in a saucepan and cover with the orange juice (add water to completely cover fruit). Stir in the honey and pumpkin seeds, and drop in the spices. Cover and simmer gently for 30 minutes, or until the dried fruits are tender, then add the orange segments and simmer for a further 10 minutes. (Cook in a covered dish in the microwave if preferred, for approximately 20 minutes on medium/medium low power, add the orange segments, then cook for a further three minutes.) Remove the cinnamon and clove and serve warm. The extra portion can be kept in an airtight container in the fridge for up to two days.

banana & apricot smoothie

Have for breakfast or as early evening snack Place the dried fruits in a saucepan and cover with the orange juice (add water to completely cover fruit). Stir in the honey and pumpkin seeds, and drop in the spices. Cover and simmer gently for 30 minutes, or until the dried fruits are tender, then add the orange segments and simmer for a further 10 minutes. (Cook in a covered dish in the microwave if preferred, for approximately 20 minutes on medium/medium low power, add the orange segments, then cook for a further three minutes.) Remove the cinnamon and clove and serve warm. The extra portion can be kept in an airtight container in the fridge for up to two days.

avocado sauce

Great as a dip with crudites, as a topping for bread or crispbread, or as a sauce to accompany salmon, crab and other seafood, or chicken Peel, stone and chop the avocado and transfer to a dish with the lemon juice. Mash well until smooth. Add the yogurt and seasoning and stir. Cover the dish and chill for a short while before serving. Don't keep for more than few hours, as it will discolour.

TABBOULEH

Make and store in the fridge for a quick lunch or dinner Soak the bulgur in boiling water for 20 minutes, then drain if necessary. Allow to cool, then mix the bulgur with the remaining vegetables and herbs. Combine the oil, lemon juice and pepper and pour over the salad, stirring well. The salad will keep in a covered container in the fridge for a day or two.