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:

1. Warm the fat in a pan.

2. Add all vegetables and sauté until soft.

3. Add stock and and cook on medium heat for 10 minutes.

4. Season with salt and pepper.

5. Blend

6. 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.

Easy way to cook fish 3

Ingredients:

• Any fish, with or without the skin

• Any assorted vegetables, cut / sliced into desirable pieces

• Olive oil

• Salt

• Optional: pesto (can be vegan)

Instructions:

1. Heat up the pan, add a splash of oil.

2. Add all vegetables and a small splash of water to create steam.

3. Season with salt and stir through.

4. Place fish on top of vegetable skin side up and close the pan with a lid.

5. Cook until fish has set - steam created in the pan will take care of that.

6. When cooked, you can spread some pesto over the fish.

   Serving suggestion: on its own or 2-3 boiled baby potatoes dressed in butter and lemon juice.

Easy way to cook fish 2

Ingredients:

• Whole fish

• Splash of refined olive oil

Tools:

• Roasting tray with grilling rack (I use this one)

• Knife

• Baking paper - to protect the tray

Method:

1. Set the oven to grill

2. Make 2-milimetre deep incisions on both sides of the fish

3. Coat the fish in a thin layer of oil

4. Place the fish on the grilling rack inside the roasting tray lined with baking paper

5. Put in the oven. Grill for 10 minutes, turn the fish carefully and repeat on the other side

Serving suggestion: with a touch of salt and lemon juice

Easy way to cook fish 1

If you find cooking fish intimidating, then this recipe is for you. The skin is beautifully crisp while the steam that’s created under the lid keeps the fish moist. Although pan fried, the precious omega 3 fatty acids don’t get excessively damaged because the skin protects the flesh from burning.

Ingredients:

• Fish with the skin on (e.g. salmon darne but any fish fillet with the skin will do)

• Ghee, coconut oil (refined if you prefer neutral taste) or refined olive oil

• Salt

• Lemon juice

Tools:

• Frying pan (small is you only make 1-2 pieces)

• Lid

Method:

1. Heat up the frying pan over medium heat

2. Add enough fat of choice to cover the bottom of the pan

3. Once hot, place the fish skin down and cover with the lid

4. Cook for 7-10 minutes or until the fish looks firm; do not turn

5. Transfer to a plate, sprinkle with some sea salt and drizzle with lemon juice