Are you ready for a cleanse in the new year? Fresh and Vibrant is the best way I reckon.

It's been a while since I have got around to posting a blog. I have a note to myself in my dairy for 2015 reminding me of how madly busy November and December gets for me in the world of catering and how I need to be more organised prior to November 2015 so you receive all the incredible recipes I have to share over the festive season.

Anyway soon it will be the new year and even a day after christmas I hear and read about people wanting to do a cleanse in the new year. I hear this every year, people cleansing and fasting and I am baffled at why they want to do this at this time of the year when I personally think organic produce is at its finest. I have never fasted and don't feel the need to as I eat a very clean diet free of preservatives and meat products. However saying that I understand that starting off a new year with a clean healthy diet can set you up for a marvelous year of good health. Starting on the right foot will keep you in the race the whole year long, so to speak.

If you like me are not into fasting then I have a great solution for you. End 2014 and start 2015 off with an alkalizing diet, a diet which is incredibly pure and the body just thrives on. My book Fresh and Vibrant has over 50 recipes full of alkalizing food. It is a raw food book, all the recipes are simple and you don't need any fancy dehydrator to make these simple recipes. You could have a week of raw healthy food or if you are not so much into complete raw ,just incorporate one meal a day that is raw. Continuing the year with good clean healthy raw and cooked food.

If you email me directly (and not go through paypal) I will send you a fresh and vibrant cookbook for $18 instead of $20 and cover the postage for you.  Please email me your mailing address and you can pop the $18 into my account.

In the meantime here is a delicious recipe from Fresh and Vibrant which I have just made for my dinner.

Thai green papaya salad with pecans and cashews

3 small papaya grated (if papayas are not in season then use carrot it is wonderful – julienne them with a julienne peeler)
1 cup pecans and cashews
1 pkt bean sprouts
2 tomatoes chopped into wedges 8-12 per tomato
100g green beans sliced on an angle (120 degree angle) and into very small pieces
1-3 red chilies chopped very finely
½ bunch spring onions cut on the angle finely
1 bunch coriander roughly chopped
3 tbsp tamari
olive oil
3 tbsp lime juice
1 clove garlic diced finely (optional)
serves: 2 as a main or 4 to 6 as a side

preparation: 45 minutes

Place the grated papaya in a mortar and pound them until they are slightly bruised, add the tomatoes and green beans and pound as you just have for the papaya. Next add the garlic, tamari, lime juice and sugar if using and mix around and pound for a further minute or so. Place into individual serving bowls or one big bowl and garnish with the spring onions, bean sprouts, coriander, pecans and cashews.

  • 1 cup pecans and cashews
  • 1 pkt bean sprouts
  • 2 tomatoes chopped into wedges 8-12 per tomato
  • 100g green beans sliced on an angle (120 degree angle) and into very small pieces
  • 1-3 red chilies chopped very finely
  • ½ bunch spring onions cut on the angle finely
  • 1 bunch coriander roughly chopped
  • 3 tbsp tamari
  • olive oil
  • 3 tbsp lime juice
  • 1 clove garlic diced finely (optional)
  • serves: 2 as a main or 4 to 6 as a sidepreparation: 45 minutesPlace the grated papaya in a mortar and pound them until they are slightly bruised, add the tomatoes and green beans and pound as you just have for the papaya. Next add the garlic, tamari, lime juice and sugar if using and mix around and pound for a further minute or so. Place into individual serving bowls or one big bowl and garnish with the spring onions, bean sprouts, coriander, pecans and cashews.
    1 cup pecans and cashews
    1 pkt bean sprouts
    2 tomatoes chopped into wedges 8-12 per tomato
    100g green beans sliced on an angle (120 degree angle) and into very small pieces
    1-3 red chilies chopped very finely
    ½ bunch spring onions cut on the angle finely
    1 bunch coriander roughly chopped
    3 tbsp tamari
    olive oil
    3 tbsp lime juice
    1 clove garlic diced finely (optional)
    serves: 2 as a main or 4 to 6 as a sidepreparation: 45 minutesPlace the grated papaya in a mortar and pound them until they are slightly bruised, add the tomatoes and green beans and pound as you just have for the papaya. Next add the garlic, tamari, lime juice and sugar if using and mix around and pound for a further minute or so. Place into individual serving bowls or one big bowl and garnish with the spring onions, bean sprouts, coriander, pecans and cashews.

    Categories:Salads

    Tags:green papaya raw food Cleanse Detox

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    • Veet