Holistic Detox- Day 4

Hi Friends,

Hope all is well and you’re feeling inspired and energised! Not long to go now, but maybe along the way you have found some things that might work for you on a continuing basis; the gratitude journal, drinking more water etc. Remember Miss Stacey’s quote from Anne of Green Gables, “Tomorrow is always fresh, with no mistakes in it…with no mistakes in it yet.” Meaning, it’s not a big deal if you slip up. You’ll do better tomorrow.

Morning Ritual

5- 20 mins of meditation

20- 60 minute walk

3 pages of uninterrupted writing (in your journal)

Evening Ritual

Gratitude List (try and come up with 15 things you feel grateful for in your life)

A hot bath or shower before bed

Clean sheets and PJ’s and maybe even a hot water bottle to increase the level of comfort/self care

Meal Plan

Breakfast- Fruit salad, lemon tea, water (500 ml)

M/Tea- Green Juice, water (500 ml)

Lunch- Tomato and Basil Soup, water (500 ml)

A/Tea- Handful of Nuts, herbal tea, 500 ml water

Dinner- Zucchini Frittata & Green Salad

The Recipes

Tomato and Basil Soup (Serves 4)

1 kg of tomatoes (or x2 large tins)

1 red onion

2 cloves of garlic

1/2 cup fresh basil

1 litre of vegetable stock

Olive Oil

Balsamic Vinegar

1. Finely chop the onions and garlic

2. Dice the tomatoes

3. Add 2 tablespoons of olive oil and saute the onion and garlic until translusent, add the tomatoes and stir for a few minutes

4. Then add the veggie stock and bring to the boil, add the balsamic vinegar (1 tablespoon) and the chopped basil and stir

5. Blend Soup

Zucchini Frittata (Serves 4)

2 medium sized zucchini

1 onion

6 free range eggs

1. chop the onion and grate the zucchini

2. fry in olive oil until cooked, then remove from the pan

3. stir through the eggs and pour back into the pan to cook

Serve with a green salad

Enjoy Day Four, see you tomorrow, xx

 

Carrot and Potato Soup with Polenta Bread

The soup
4 carrots
2 onions
2 potatoes
2 garlic cloves
Salt and pepper
1 litre of vegetable stock

Cover all the veggies with the stock and simmer until veggies are cooked; blend soup

Polenta Bread
2 cups of self raising gluten free flour
1/2 a cup of polenta
1/4 cup of fibre grain
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Gluten Free Loaf

I made this recipe up this morning as an alternative to bread and a gluten free approach with straightforward and economic alternative to store bought loaves. Enjoy!! Xx

Ingredients

2 and 1/2 cups gluten free self raising flour
300 ml almond milk
1 egg
Tablespoon of nuttlex

Directions
1. Heat oven 180 degrees
2. Grease bread baking tin with nuttlex
3. Stir all the ingredients together with a wooden spoon
4. Pour into bread tin
5. Bake for 45 minutes to 1 hour or until the loaf rises and is golden brown
6. Enjoy!

Food as Medicine

I really love cooking. I like it, mostly from a creative and inspiring perspective. Sometimes, I’ll skim through cook books just to get ideas for flavour combinations and then just free form.
I think that once you become a mother, cooking is one creative outlet you can accomplish without or despite interruption! If food is the source of our energy and we’ll being, we really need to take it seriously. One thing I’ve started doing lately is making every meal count. I really like having a proper breakfast (banana porridge with yoghurt and a drizzle of maple syrup is a fave), a sit down lunch and dinner with the family.
What’s really challenging is cooking for small children and having their fussiness catered for. Dinner usually isn’t the most relaxing of times, but if the effort is made, hopefully the kids will eventually catch on!
Iim so inspired by Heidi Swanson’s book “Super Natural Every Day” that it’s my number one go to resource in the kitchen. It provides the reader with fantastic and tasty vegetarian recipes that are nutritious and delicious.
So, despite protests, I am going to continue to serve up healthy food to my little ones, and hope they all will commit to the one dish, one day!

Love from Claire xx