Ingredients:
1/2 cup rolled oats
1 cup milk
3 eggs
5 carrots
3 bananas
5 dates
Instructions:
Prep & Boil: Wash and peel the carrots. In a pot, combine the carrots, dates, and 2 cups of water. Boil for 5 minutes, then remove from heat.
Blend: In a blender, add the boiled carrots, bananas, dates, 3 eggs, 1/2 cup oats, 1 cup milk, and 1/2 cup of the boiling liquid from the carrots and dates. Blend until smooth, then pour the batter into a bowl.
Cook: Heat a lidded non-stick pan over medium heat for 1–2 minutes with a little olive oil. Pour a scoop of batter into the pan, forming a neat circle. Cover with the lid and cook for about 30 seconds. Carefully flip to cook the other side until golden brown. Repeat for the remaining batter.
Yogurt Topping:
bowl yogurt
5 strawberries (sliced)
5 grapes (sliced)
1 tbsp honey
Fresh spinach (for serving)
Ingredient
Soy sauce
red chilli
salt
lemon juice
cumin
oregano
garlic
chicken spice
Instructions:
Chicken: Marinate the chicken in the spice mixture for 30 minutes. Bake in the oven until fully cooked and browned.
Assemble: Pour the blended warm lentil soup into a bowl. Slice the baked chicken and place it on top, accompanied by fresh spinach.
Homemade Grain Flatbread:
Ingredient
1.5 cups mixed flour (ground corn, millet, and oats)
1 tsp instant yeast
2 tbsp oil
1/2 cup milk
Pinch of salt
Instructions:
Mix the flour, yeast, oil, salt, and milk. Knead into a smooth dough for 5 minutes. Cover and let rest for 20 minutes.
Divide into small dough balls and roll them out thinly.
Cook on a hot dry skillet (Tarawa), flipping until both sides are cooked through. Serve warm with the lentils and chicken.
Baked Egg & Tuna Dinner Casserole
Ingredients:
6 eggs
1 canned tuna (drained)
3 spinach leaves (chopped)
5 coriander leaves (chopped)
2 carrots (grated)
Half a cabbage (shredded)
1 onion (chopped)
3 garlic cloves (minced)
Salt to taste
Instructions:
Preheat your oven to 180°C (350°F). Line a baking dish with parchment paper and grease lightly with oil.
In a large bowl, whisk the eggs. Add the tuna, spinach, coriander, carrots, cabbage, onion, garlic, and salt. Mix thoroughly.
Pour the mixture into the prepared baking dish.
Bake for 15 minutes or until the eggs are completely set.
Morning Spiced Detox Tea
Invert onto a cutting board, peel off the parchment paper, slice, and serve hot.
Ingredients:
2 cups water (adjust as needed for more servings)
3 whole cloves (crushed)
1 small piece of fresh ginger (crushed) or 1 tsp ginger powder
1 tsp turmeric powder
1 tea bag (or 1 tsp loose leaf tea)
1 lemon wedge
Instructions:
Pour the water into a small saucepan over medium heat.
Add the crushed cloves, ginger, and turmeric powder to the water.
Bring the mixture to a boil and let it simmer for 3 minutes to infuse the spices.
Remove from heat and allow it to cool down until it becomes comfortably warm.
Toasted Sesame & Date Energy Drink
Squeeze in the lemon juice, stir well, strain into a mug, and serve warm.
Ingredients:
9 dates (pitted)
2 tbsp raisins
1 tbsp honey
2cups water (1 cup for soaking, 1 cups for blending)
Instructions:
Soak: In a bowl, combine the pitted dates, raisins, and 2 cup of water. Let them soak together for 2 hours to soften.
Blend: Transfer the soaked mixture into a blender. Add the remaining 1 cups of water.
Blend on high speed until completely smooth.
Refreshing Green Detox Juice
Strain if desired, pour into a glass, and serve.
Ingredients:
1 cucumber (chopped)
1 cup grapes
2 fresh coriander leaves (chopped)
Juice of half a lemon
1 cup water
Instructions:
Thoroughly wash the cucumber, grapes, and coriander leaves.
Slice the cucumber and grapes into smaller pieces.
Add the cucumber, green grapes, coriander, and 1 cup of water to a blender. Blend until smooth.
Cleansing Carrot & Sweet Orange Smoothie
Pour the juice into a glass and squeeze fresh lemon juice on top. Stir and serve chilled.
Ingredients:
1 carrot
1 sweet orange
A small handful of fresh spinach (a few leaves)
2 cups water
Instructions:
Thoroughly wash all ingredients under cold water.
Peel the carrot and the sweet orange, then cut them into smaller chunks.
Place the sliced carrot, orange pieces, spinach leaves, and 2 cups of water into a blender.
Blend until completely smooth.
Strain the juice through a fine mesh strainer into a glass, stir, and enjoy.