These are the two recipes I created to work in conjunction with the beautiful cold pressed juices I tried from Pure Glow Cleanse.
The purpose of these recipes were to be alkalising, vegan meals to complement a gentle juice cleanse -- with the aim to help boost our body's natural detoxification process.
If you want to read about which juices I chose for my juice n food cleanse, click here.
If you want to read about the juice n food cleanse I embarked on click the image above.
This recipe is the perfect summer lunch time food coupled with a fresh salad, a lemon wedge, and some sauerkraut...
My mum used to make similar ones when we were at school and the best thing about them is that they keep really well in the fridge, so also make a fabulous midday snack or lunchbox addition if you're taking your food to school or work.
Please don't freak out that they are made with potatoes - so many people I know associate potatoes as a 'bad food' - perhaps because they think of french fries or creamy potato salad. Potatoes aren't bad for us - they are full of fibre, potassium and Vitamin B6 and actually act as pre-biotics for the bacteria living within our intestine. Eaten within moderation (like with any other food), there is nothing wrong with the poor potato!
If you want to mix it up however, feel free to substitute potato in this recipe for sweet potato or pumpkin - or half/half.
Makes 12 Patties
3 large royal blue potatoes (I use royal blue as they are the least watery), cut into quarters
425g tin of tuna in spring water (make sure you check the can and ensure that it is BPA free) - alternatively, you can cook your own salmon or tuna and use 400g of that instead
1 cup fresh parsley, finely chopped
2 tbsp capers, roughly chopped
Rind of 1 lemon
2 spring onions, finely sliced
2 tsp seeded mustard
2 large eggs
Sea Salt & Black Pepper
Olive oil, for cooking
Lemon Wedges, to serve
1. Bring a pot of water to the boil and cook potatoes with skin on until tender (about 25 minutes)
2. Drain potatoes and mash in large bowl
3. Add tuna, parsley, capers, lemon rind, spring onion, mustard, salt and pepper to the bowl and mash/mix well to combine
4. Allow mixture to cool considerably before adding 1 egg and mixing well to combine
5. Form patties with your hands and place on a large plate
6. Whisk remaining egg in small bowl and set aside
7. Heat olive oil in non-stick pan and lightly coat each pattie in whisked egg before cooking for about 2 minutes on each side
8. Once all patties are cooked, serve with a wedge of lemon, a heap of sauerkraut, and a fresh salad or steamed greens
Lazy Sunday's are for pancakes right? But when the pancakes aren't even bad for you - you can actually enjoy them any day of the week. How perfect!
These delicious pancakes are not only gluten and dairy free but they also don't contain any almonds or other common allergenic nuts. If you can't tolerate coconut, simply remove from recipe and replace with extra buckwheat flour.
1 cup organic buckwheat flour
1/3 cup organic coconut flour
2 tsp gluten free baking powder
1/2 tsp ground cinnamon
Pinch Sea Salt
2 tbsp organic coconut oil
2 free range eggs
2 tbsp rice malt syrup or raw, unprocessed honey
1 1/2 cups almond milk (or other nut milk)
Extra coconut oil, for cooking
For berry compote:
1 cup fresh or frozen berries
1/2 cup water
1 tsp raw, unprocessed honey (optional)
Squeeze lemon juice
1. In a bowl combine all dry ingredients and mix well
2. Whisk in coconut oil, eggs, honey and milk until a thick, smooth batter forms
3. Heat a little coconut oil in non stick pan and use ladel to cook pancakes in batches - turn over after a couple of minutes or once pancakes are golden
4. Meanwhile, to make berry compote, add berries water and honey in a small pot and bring to boil - mash berries with back of fork until thick sauce forms. Turn off heat and stir in a little lemon juice.
5. Serve with fresh banana, berries and compote.