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My D-TOX Weekend recipes (Lunch & Dinner)

A 2-days d-tox nutrition program to reinforce the feeling of new breath and reveal pure glow from within.

TEMPEH COCONUT CURRY

- 2 tablespoons extra-virgin coconut oil
- 1 medium red onion, chopped
- 2 cloves garlic, finely chopped
- 1 piece (2.5 cm) fresh ginger, peeled and finely grated
- 1 small chili pepper, seeded and finely chopped
- 230 g tempeh, cubed
- 100 g chopped cauliflower
- 70 g chopped broccoli
- 230 g snap peas, fresh or frozen
- 70 g chopped coriander (cilantro)
- 10 g chopped basil
- 100 g thinly sliced scallions
- 475 ml coconut milk
- 1 tablespoon curry powder
- ½ teaspoon fine sea salt

1. In a large frying pan over a medium heat, melt the coconut oil. Add the onion, garlic, ginger and chili pepper and cook for 4–5 minutes, or until they start to sweat.
2. Move them to the sides of the skillet, then add the tempeh and cook until the tempeh is browned on all sides.
3. Add the cauliflower and broccoli and cook for 2–3 minutes. Add the peas, coriander, basil, scallions, and coconut milk.
4. Allow to simmer for 10 minutes, stirring occasionally. Stir in the curry powder and sea salt before serving. A perfect balanced meal when mixed with wild rice.

Enjoy your meal!

GINGER-SEARED TUNA WITH AVOCADO, PEA AND MINT SMASH

- 2 teaspoons sesame oil
- 5 cm knob of fresh ginger, peeled and cut into matchsticks
- 8 garlic cloves, thinly sliced
- 4 tuna steaks
- 2 tablespoons extra-virgin olive oil, plus extra for drizzling
- 90 g cooked, shelled edamame beans
- 2 large handfuls of mint or cilantro (coriander) leaves
- 4 tablespoons sesame seeds, toasted, to serve

AVOCADO, PEA & MINT SMASH
- 150 g fresh peas, or thawed frozen peas
- 2 handfuls of mint leaves
- Finely grated zest and juice of 1 lime
- 2 ripe avocados, chopped
- 2 teaspoons apple cider vinegar

1. Heat the sesame oil in a frying pan over a medium heat. Sauté the ginger and garlic for a few minutes until golden, then remove to a small bowl.
2. Brush the tuna steaks with the olive oil and season with sea salt and freshly ground black pepper. Add them to the pan and fry for 2-3 minutes on each side, until cooked to your liking.
3. Meanwhile, to make the avocado, pea and mint smash, cook the peas until just tender, then place in a bowl, add the remaining ingredients, and roughly mash or crush with a fork. Season to taste.
4. Serve the tuna steaks on a bed of the avocado and pea smash, drizzled with a little olive oil, garnished with the sautéed ginger and garlic, and topped with the edamame beans, herbs and sesame seeds.

Enjoy your meal!

BEET AND QUINOA BOWL

- 2 medium beets weighing around 400 g
- 170 g quinoa
- 50 g fresh cheese
- 70 g sunflower seeds
- 1 tablespoon apple cider vinegar
- 4 tablespoons chopped, fresh flat-leaf parsley
- 4 tablespoons extra-virgin olive oil
- Freshly squeezed lemon juice
- Salt and crushed black pepper

1. Scrub the beets, then add to a saucepan of well-seasoned cold water. Boil gently for about 45–90 minutes. You need to be able to insert a skewer or small knife easily, but without them turning into mush.
2. Drain and leave to cool on a plate. Once they are cool, slip the skins off with your hands (wear gloves if you don’t want to have deep red hands for the rest of the day), cut the beets into wedges and put into a bowl.
3. Cook the quinoa following the instructions. Remove from the heat and allow to cool.
4. Meanwhile, rinse the sunflower seeds under running water and drain well. Put the seeds in a frying pan over a medium heat and dry-roast, stirring vigorously until the seeds turn golden brown.
5. Mix the beets, quinoa and sunflower seeds. Squeeze over the lemon and pour in the olive oil and apple cider vinegar. Season with salt and pepper.
6. Put the beets on a serving plate. Crumble over the cheese and add the parsley, roughly chopped.

Enjoy your meal!

MASALA CAULIFLOWER AND PEAS

- 2 tablespoons extra-virgin coconut oil
- 1 teaspoon cumin seeds
- ½ teaspoon fennel seeds
- 1 white onion, finely chopped Pinch of sea salt
- 4 garlic cloves, finely chopped
- 2 cm knob of fresh ginger, finely grated
- 1 kg head of cauliflower, cut into florets
- 4 ripe tomatoes, chopped
- 2 teaspoons ground coriander (cilantro)
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- ¼ teaspoon chili powder
- 1 teaspoon dried fenugreek leaves (optional)
- 125 ml filtered water
- 500 g fresh or frozen peas
- Coriander (cilantro) leaves, to garnish

1. Melt the coconut oil in a large frying pan over a medium heat. Add the cumin and fennel seeds. When the seeds begin to splutter, add the onion and salt and cook for 5–6 minutes, until the onion turns golden.
2. Add the garlic and ginger and sauté for 2 minutes. Add the cauliflower and tomatoes and cook for 5 minutes, or until the tomatoes are soft and mushy. Stir in all the spices, along with the water, mixing well.
3. Cover and cook over a medium heat for 10–12 minutes.
4. Remove the lid. Stir in the peas and cook, uncovered, for a further 5 minutes, or until the cauliflower is soft, adding a little more water if needed.
5. Season to taste with sea salt and freshly ground black pepper. Scatter the coriander over and serve.

Enjoy your meal!

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