The Detox Cookbook: Cleansing for Food Lovers
Jan Purser, Kathy Snowball
Language: English
Pages: 178
ISBN: 1865089699
Format: PDF / Kindle (mobi) / ePub
Whether looking for a regular detox regime or just getting back on track after a period of indulgence, the health-conscious will gain energy, lose weight, cleanse their livers, and feel fantastic with the help of this collection of mouth-watering recipes. Brilliant color photography illustrates these fresh, healthy meals.
About the author
Jan Purser has served in various editorial roles at Australian Taste and Australian Good Women's Weekly magazine. She is the author of Meditation and the coauthor of Indian Home Cooking and A Taste of Indochina. Kathy Snowball has served in various editorial roles at Australian Women's Weekly and Australian Gourmet Traveller. Her work has also appeared in such publications as Cuisine magazine, Gourmet, Gourmet Wine, and House and Garden.
mounds slightly. Bake at 200°C, swapping trays halfway through cooking, for 10 to 11 minutes or until golden brown. Cool on trays. cashews 40 g (1⁄ 4 cup) slivered almonds, toasted MAKES ABOUT 28 60 ml (1⁄ 4 cup) rice syrup Cookies will keep for up to 1 week in an airtight container. 2 tbsp light olive oil 2 eggs 42 | the detox cookbook fna4080007-DetoxFinal_2/8/04 22/1/08 3:45 PM Page 43 dried fruit, muesli & sesame balls Choose muesli that contains little or no dried fruit (many
saucepan, add onion and stock or water and cook, covered, over low heat about 20 minutes or until onions are very soft. Add vinegar and honey and cook, uncovered, stirring occasionally, until onions are caramelised, then season to taste. Using a thin-bladed fish knife, shave cuttlefish lengthwise into 2mm thick slices. Place cuttlefish in the top of a double steamer and steam over simmering water about 30 seconds or until just cooked. Transfer to a bowl and stir in lemon rind, juice and oil. 1
1 bunch Chinese broccoli, thick ends Recipe best made just before serving. trimmed, and sliced into 3 crosswise 1 baby bok choy, trimmed and leaves separated steamed basmati rice, cooked according to directions on packet, to serve Chilli Sauce (page166), to serve 140 | the detox cookbook fna4080007-DetoxFinal_2/8/04 22/1/08 3:45 PM Page 141 menus for special occasions We are suggesting these two menus for a special occasion when you want to lash out and entertain. Go to town and have
grated or ground nutmeg SERVES 4–6 1⁄ 4 tsp allspice Crumble can be made several hours ahead and baked just before serving. 1 tbsp macadamia or canola oil 2 tsp butter, melted 3 tsp honey 148 | the detox cookbook fna4080007-DetoxFinal_2/8/04 22/1/08 3:45 PM Page 149 warm pears with honey & walnuts This is a twist on a traditional baked apple recipe. Instead, we use pears, sultanas and dates to give delicious natural sweetness. You can also use apple halves if you like. 2 tbsp toasted
develop. MAKES ABOUT 1 CUP 2 tbsp lemon juice 1 tbsp extra virgin olive oil Will keep, covered, in refrigerator for 3 days. 1⁄ 2 tsp Dijon mustard tahini dressing This dressing is suitable to toss with salad leaves, or to drizzle over roasted vegetables, grilled fish or lamb. 60 ml (1⁄ 4 cup) tahini 2 cloves garlic, crushed 2 tbsp lemon juice Combine all ingredients, whisk in 60 ml ( 1⁄4 cup) water and season to taste. Stand for 30 minutes for flavours to develop. MAKES ABOUT 1 CUP 1 tbsp