Basic Thai curry
Ingredients:
1 tin of thick coconut milk, min. 90% coconut (e.g. Lidl’s)
2 table spoons of green or red curry paste
Fish sauce or soy sauce, amount to your preference (try 2 tea spoons)
1 flat table spoon of coconut or peanut oil
1 tea spoon of sugar, preferably coconut or palm but any unrefined will do. If you are on a low carb diet, you can try xylitol or erythritol
Protein of choice, e.g. chicken, prawns or tofu
Vegetables of choice, e.g. diced courgette, mushrooms, pan fried aubergine, green beans, red bell pepper (only one veg of choice is also fine - pick what works for you)
Optional: chopped peanuts, fresh chilli, 5 basil leaves, wedge of lime, coriander
Method:
Heat up the oil and add curry paste. Heating it up will liberate the aroma.
Add coconut milk, fish or soy sauce and sugar.
Add protein, vegetables of choice and optionally basil leaves and cook just until the protein has set (chicken will turn white and prawns will be pink)
Plate the curry and optionally squeeze a wedge of lime and garnish with chopped peanuts, fresh chilli and basil leaves.
Serve with jasmine rice or ‘caulliflower rice’ or have it on its own.
Asian style soup
Ingredients for 1 portion:
1 mug of any meat stock or bone broth, home made or shop bought
100g of protein of choice (sliced chicken breast, thinly sliced steak, prawns, tofu), can be precooked - leftover roast or steak
2 cloves of garlic, minced
1-2 table spoons of soy sauce (tamari is my preference as it’s wheat free)
1 table spoon of tahini (optional but it lifts the flavour)
A big handful of vegetables of choice: bok choi / green beans / menge tout / carrot / bell pepper / mushrooms (shiitake are a great fit) / spring onions / fresh chilli, you can also use a ready made stir fry veggie mix from a supermarket
Optional spices: 2 cloves, 1 star anise, 1 cinnamon stick, 5 coriander seeds (throw in whichever of these you’ve got)
Optional garnish: a wedge of lime, fresh coriander, sesame seeds
Instructions:
Bring the meat stock to a slow boil. Add soy sauce, garlic and tahini. Stir and add the protein of choice and vegetables. Cook until the protein has set. Veggies should still be crunchy. If you are using protein that has already been cooked, add it last to just warm it up.
Garnish with a squeeze of lime and fresh coriander.
Serving suggestion: with rice noodles / 100% buckwheat soba noodles / courgette ‘noodles’
Indian style lentil soup
Ingredients:
1- 1,5 litres of meat or vegetable stock
200 ml of coconut milk
1 large onion, finely chopped
2 carrots, diced
2 potatoes, diced
1/2 cups of green lentils, preferably soaked overnight or from a jar, rinsed
1 small bag of baby spinach or a couple of cubes of frozen spinach cubes
3 table spoons of tomato puree
1 tea spoon of each: turmeric, cumin powder, garam masala, fenugreek
2-3 cloves of garlic
2 table spoons of ghee or coconut oil
Salt, to taste
Optional: 1 red chilli, finely sliced
Method:
Melt ghee or coconut oil and saute onion until brown
Add all spices and garlic, saute for 3 minutes
Stir in carrots, saute for 1 minute
Add stock, potatoes, lentils and tomato puree; cook for 20 minutes
Add coconut milk and spinach (cook until wilted or defrosted); season to taste
Tomato soup with extra protein
Ingredients:
2 carrots
2 celery sticks
2 onions
1-2 cloves of garlic
2-3 slices of quality bacon or pancetta, sliced
5 table spoons of olive oil
700ml of meat stock
1 bottle of of passata (around 700g) or 2 tins of chopped plum tomatoes, with juice (400g each)
handful of fresh basil leaves
Instructions:
Finely chop all vegetables and dice the pancetta. Place in a soup pot and sauté in in olive oil on medium heat for 10 minutes.
Add stock and tomatoes, and cook everything for 15 minutes.
Take off the heat, add basil leaves and blend until smooth.
Serving suggestions:
with with extra bacon bits, 2 slices of buffalo mozzarella and a drizzle of olive oil
with 2 quartered leftover meatballs, a handful of grated Parmesan and a drizzle of olive oil
Detox soup
Ingredients:
1 litre of meat stock / bone broth / vegetable stock or water with quality stock cubes like Marigold
2 table spoons of refined coconut oil, ghee or olive oil
2 celery stalks, roughly chopped
350g of broccoli florets (fresh or frozen)
200 grams of spinach (fresh or frozen)
130g of frozen peas
1 onion
1 clove of garlic
optional but lovely: fresh or dry dill, add after the soup has been cooked
My favourite toppings: chopped hard boiled eggs, crumbled feta cheese, toasted seeds like pumpkin or sunflower seeds (you can use all of them together or either, depending on your preferences)
You can increase your protein intake by adding 1 serving of hydrolysed collagen powder.
Method:
Warm the fat in a pan.
Add all vegetables and sauté until soft.
Add stock and and cook on medium heat for 10 minutes.
Season with salt and pepper.
Blend
Garnish with toppings or preference and enjoy
About the soup
This delicious ‘eat your greens soup’ focuses on both phases of liver detoxification and healthy bile flow, which require the following nutrients:
protein
fat
fibre
sulphur
B vitamins, especially folate
magnesium
The soup has it all. It is specifically good to support methylation (e.g. lowering homocysteine or clearing out excess oestrogens) and the skin. Great for children who don’t like green vegetables.
