The Gill Books 12 Feasts of Christmas celebrates the festive season with twelve feasts featuring recipes from our wonderful authors. Recipes that will impress the visitors, sustain you, make the children smile, help you survive after overindulgence, celebrate in style and most importantly, taste delicious. Here we share some post Christmas detox recipes that will have you bouncing into 2017!
Following on from her massive bestseller, Eat Yourself Beautiful, Rosanna Davison is back with her second book Eat Yourself Fit. Packed with over 100 recipes to complement and enhance fitness routines, as well as sample diets, exercise plans, as well as mental tips and tricks to help keep even the most reluctant athlete motivated, it has everything you need to help make 2017 your fittest year yet.
I’m a big advocate of eating leafy green veggies with every meal to avail of their powerful cleansing and energising properties and their huge spectrum of vitamins, minerals and protective phytonutrients. This supergreen smoothie bowl is a great way to enjoy all the goodness of spinach, kale and avocado, sweetened with fruit to hide any ‘green’ taste.
SERVES 1 | PER SERVI NG: 2 1 7 CALORI ES | 4 . 9 G PROTEI N | 34 . 3 G CARBS | 9 . 5 G FAT
125ml unsweetened almond milk
2 handfuls of baby spinach
1 handful of kale, tough stems removed
80g fresh or frozen pineapple chunks
juice of ½ lime
¼ ripe avocado
½ ripe banana, fresh or frozen
1 tsp wheatgrass powder (optional)
4–5 drops of liquid stevia to sweeten (optional)
2–3 ice cubes
coconut flakes fresh berries
fresh figs, quartered dragon fruit, sliced chia seeds
Place all the smoothie bowl ingredients into a blender and blitz until smooth.
Pour into a bowl and top with coconut flakes, fresh berries, fresh figs, dragon fruit, chia seeds and cacao nibs. Any leftovers can be stored in an airtight container in the fridge for two or three days.
In The Ketogenic Kitchen Domini Kemp and Patricia Daly share with you exciting nutritional developments, which reveal that a diet low in carbohydrates and high in fat, in conjunction with the treatment recommended by medical professionals, offers new hope in the support of and protection against many chronic illnesses.
We’re not huge fans of the word detox. It’s totally overused and sometimes used in the wrong context. But this recipe has so many liver-supporting foods like leeks, broccoli, garlic and omega-3s from the anchovies that we couldn’t think of any other name! This soup will be also used for lunch on Day 5 (reference The Ketogenic Kitchen cookbook), so I recommend freezing the leftovers until then.
80g coconut oil (80g)
1 large leek, with leaves, chopped (250g)
1 small bunch of spring onions, bulbs and tops chopped (30g)
190g broccoli, chopped (190g)
3 stalks of celery, chopped (180g)
60g spinach (60g)
3 garlic cloves, chopped (9g)
1 litre vegetable stock or bone broth (1kg)
1 x 50g tin of anchovies in oil, drained (50g)
Heat 1 tablespoon of coconut oil on a medium heat and gently fry the leek and spring onions until soft. Add all the other vegetables and the stock. Bring to the boil, then immediately reduce the heat and simmer for 15–20 minutes. Add the remaining 2 tablespoons of coconut oil and the anchovies. Blend the soup well in a food processor and serve.
NET CARBS 5.8G 11%
PROTEIN 6.1G 12%
FAT 18.2G 77%
We hope that you found some inspiration for bouncing straight into 2017! Happy feasting to you and yours, stay tuned for more fantastically festive recipes. Follow us @GillBooks on Twitter, @gillbooks on Instagram and like us on Facebook for the latest author news.