Alkaline Detox - Day 6

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KALE, LEMON & COCONUT SMOOTHIE

  • 4 leaves of kale
  • Water of one fresh, young coconut
  • Juice of 1 lime or lemon

- Combine all ingredients into a blender and blend until smooth

 

Breakfast:

  • 1/2 pink grapefruit
  • 1/2 avocado
  • 1 handful pumpkin seeds
  • 1 handful goji berries
  • 1 tbsp black (or white) sesame seeds
  • 1 tbsp ground flax seeds
  • 3 tbsp chia seeds
  • About 200 ml almond milk

- Cut grapefruit and avocado in small cubes and place them in a bowl

- Throw all the ingredients on top the cubes and cover with milk

- Gently mix everything with a spoon & place in the fridge for a few minutes

 

Lunch – left over from yeterday's supper

 

Supper

Kale and cabbage salad with 1 or 2 Slices of Ezekiel toast with tahini and avocado

Ingredients for the salad

  • 1 head of kale
  • ½ white cabbage
  • 2 sundried tomatoes finely chopped
  • 1 Spring onion finely chopped
  • 1 handful pumpkin seeds

For the dressing

  • Juice of 1 lime
  • 1 tablespoon non gmo tamari
  • 1 tablespoon coconut oil
  • 50 grams almond butter
  • 1 pinch of salt and pepper

To prepare the kale, take the leaves off the stalk and discard. Gently wash the kale and drain. Finley slice the kale into thin strips and place in a large mixing bowl.

Finely slice the white cabbage into thin strips and add them to the bowl with the sundried tomatoes, spring onion and pumpkin seeds.

To make the dressing, place all the ingredients in a bowl and mix well with a spoon. Now tip the dressing onto the salad and combine thoroughly. For the best flavor, use your hands to ensure all the kale leaves are totally covered in the dressing.