Hubby and I went away to celebrate our 25th wedding anniversary – eeeek, where have the years gone!!!??? So, the weekend away is finished and we’re back to reality. The Beauty of going away, is not only the fact that you are going away to rest, relax and recharge but also reconnect, talk without the usual every-day interruptions and just plainly do nothing.
So, after all the rest and lots of food and alcohol it is time to turn it back a notch and get back to basics. And as spring is just around the corner, it is the perfect time to have a quick cleanse.
As I have very low blood pressure, my body reacts pretty drastic to heavy detoxes – so I usually do a gentle cleanse. A cleanse/detox is not about depriving your body, but nourishing it on all levels to get back to normal and repair some of the damage we put our body through.
=Q=
A cleanse/detox is not all about food either: it is the way we think, the way we speak and the way we approach life in general. So, it means learning to listen to your body; give it exercise, meditate, do some yoga or just some stretching, go for a walk, read, dance – whatever takes your fancy. At the end of the day, the main thing is to nourish your body, mind and soul – by giving your body what it needs.
Look at the fabulous fresh produce I bought from the Uki markets, all freshly picked and organic. It was amazing meeting the farmers, talking to them how the produce is grown and seeing how proud they are of their produce. It was also awesome meeting some of the locals and having a chat about life in general. It is amazing how different life is just one hour from the Gold Coast.
So, back to the cleanse I mentioned. I decided to use this wonderful fresh produce and do a quick meal prep for the week. Preparing the meals in advance is awesome, and it definitely does not need to be a lengthy process. I made three different meals and they’ll probably last me for a few days.
So what’s on the agenda for my cleanse this week, you ask? I will eliminate all the inflammatory foods such as gluten, dairy, coffee, sugar, meat, alcohol etc. I will exercise as usual, making sure I do some yoga as well. I will attempt to go to bed early. I will eat some nourishing, alkalising vegetarian foods. And drink lots of water and herbal teas.
These are the meals I prepared today:
Sweet Potato and Kohlrabi greens frittata (vegetarian) (recipe below)
Sweet Corn and Tuscan Kale Soup (vegan)
Roast Gold Beetroot and Quinoa Salad (vegan)
Are you ready to detox/cleanse?
Sweet Potato & Kohlrabi Greens Frittata
=R1=
You can serve it while warm, I prefer to serve it at room temperature with a green salad, dressed with olive oil and lemon.
Eat! Share! Enjoy!
Servings
Prep time
Cook time
Recipe
Ingredients
- 1/2 large brown onion, chopped
- 1 garlic clove, chopped
- 1 sweet potato, peeled and diced into small cubes
- Bunch of kohlrabi greens, chopped finely
- Bunch of baby beetroot leaves, chopped finely
- 6 organic eggs, beaten
- 100g goats fetta, crumbled
- 100g soft goats cheese
- 1/2 cup sour cream
- 2 roasted peppers, chopped finely
- Salt, pepper to taste
- Olive oil
- Black sesame seeds for garnish
Method
- Fry the onion and garlic in a oven proof pan in a little bit of olive oil, until translucent. Add the sweet potato and stirring often fry until softened. Add the greens and cook until wilted. Season. In the meantime beat the eggs, add the cheeses and sour cream and roasted peppers. Season to taste. Slowly pour the egg mixture over the vegetables, reduce the heat to low and cook for about 10-15 minutes. Then sprinkle with black sesame seeds and place in oven to cook further. Cook for another 10-15 minutes on a low grill setting until the frittata is set and is golden in colour.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
