Diet & Detox

Serves 2-3
200g cooked butter beans
1 clove of garlic,crushed
3 tbsp extra virgin olive oil
squeeze of lemon juice
black pepper

Serves 1
2 dessert apples
1 medium raw beetroot
mineral water

Serves 2
1 red pepper, chopped
6cm piece cucumber, chopped
1 clove of garlic, crushed
400g tomatoes, chopped
1 dsp red wine vinegar
1 tbsp extra virgin olive oil
black pepper
2 spring onions, chopped
basil leaves (optional)
fresh jalapeno chilli,
chopped (optional)
water or tomato juice

Serves 2
1 tbsp extra virgin olive oil
1 medium onion, sliced
1 clove of garlic, crushed
1 yellow pepper,
thinly sliced
175g cooked chickpeas
lOOg cooked kidney beans
1 tsp cumin seeds
1 dsp chopped oregano
4 large tomatoes, chopped
1 fresh green jalapeno
chilli, chopped
black pepper

BUTTER BEAN PUREE

This simple sauce also makes a great snack served with crudites or rye breadPlace the beans, garlic and oil in a blender and puree until fairly smooth. Add a little more olive oil if necessary, plus the lemon juice and pepper and blend again.
*cannellini beans can be used as an alternative

JUICE TONIC

Try this for a quick, pick-me-up treat
Peel, core and chop the apples and place in blender. Wash, peel and slice the beetroot and add to the blender with a tbsp or two of water. Blend until you have a puree, adding extra water if necessary. Using a wooden spoon, push the puree through a sieve or muslin cloth and dilute the juice with more mineral water as required. (You can also use a juicing machine to extract the juice from the pulp.)
*to make an antioxidant juice, use a selection of peeled citrus fruits (eg, orange, lime, pink grapefruit) instead of apples

GAZPACHO SOUP

Makes a great packed lunch, as you don't even have to heat it up
Reserve a quarter of the red pepper and cucumber, then place the rest of both in a blender, with the garlic, tomatoes, vinegar, oil and pepper, plus 2 tbsp water, and whizz until everything is pureed!" Add water or tomato juice until you get a good soup consistency. Serve the soup cold, topped with the remaining red pepper, cucumber and chopped spring onion. Garnish with basil leaves and chilli if desired. The soup will keep in a sealed container in the fridge for up to two days.

SPANISH CHICKPEAS

Serve with rice or bread for a filling and warming evening meal
Heat the oil in a nonstick frying pan and saute the onion, garlic and pepper until soft. Add the rest of the ingredients, bring to a simmer, and cook covered for 30 minutes, adding a little water or tomato juice as necessary if the dish looks too dry. Serve hot.