Ayurvedic detox tips

Signs to detox: waking up feeling not rested and/or having little or no appetite
Start with two days and continue until feeling strong digestion, energy and appetite have returned, up to five days. Then gradually introduce more veggies and grains, like organic black rice, quinoa and millet, using only little quantities for onions, garlic, mushroom and nightshades (eggpplants, peppers, tomatoes), use these just for flavoring.

Oil pulling
: After morning wash-up, yoga and meditation, it is great to swish a spoonful of untoasted sesame or coconut oil in the mouth while getting dressed and making breakfast. Then spit into a BIN.

: blend together half of an avocado, a handful of fruit like apple and/or cranberries, celery, fresh ginger, fresh turmeric, one or two soaked dates, fresh lemon juice, sprinkle of salt, and tbsp chia. Use all organic ingredients, Himalayan salt, and hot water to ensure right temperature for digestion. OR any juice or smoothie of organic veggies and fruits that you prefer.

Lunch & Supper
: Have the mung bean soup. Ideal serving size is the volume contained by your two hands cupped together. The benefits of mung bean soup are to provide the system with total nourishment, boosting ojas (sanskrit for all positive life forces), and allowing the system to remove ama (sanskrit for built-up toxins - coming from harmful chemicals ingested or in the environment, and also from improperly digested food and emotions). Make sure to leave at least 3 hours between supper and bed time.

Snacking: Light, ripe sweet organic fruit, like apples, kiwi and berries. Also soaked raw almonds.

Tea before bed: Make a mix of equal parts of triphala, turmeric, marshmallow root, and one other detox herb like trikuti or red elm or something suggested by the holistic specialist at alfalfa (marché jean talon), all in powder form, plus fine-ground flax meal  in equal quantity to the total amount. Take one flat teaspoonful of the mixture in half of a cup of hot water. If constipated the next day then take more the next night, or if bowel is too loose then take less the next night.

Almond cream cheese spread (for 8 servings, or 3-4 maki rolls)
1 cup raw almonds, soaked 8hrs in filtered water, peeled, blended with bit of water to make cream.
Allow the cream to ferment overnight at room temperature in a glass container with airtight lid;
if really cold out, can leave the container in the oven after heating to 200F and turning off.
A few minutes before using, mix with 1 tbsp dehydrated chives and onions, salt and pepper to taste, and 1/4 cup fresh minced parsley. Or any seasoning you prefer.
Great as a satisfying dip with veggies or juice pulp or multi-seed flatbreads, and instead of rice with raw toppings of your choice (cucumber, carrots, sprouts) rolled into raw nori paper and cut with serrated knife into 5-6 pieces - as a snack or side dish for transitioning out of detox while maintaining a diet favoring good digestion and liver function.

To your health!


Liver Cleanse Juice, Multi Seed Juice Pulp Flatbread, Creamy Sushi, Creamy Sushi, Mung bean soup

Liver Cleanse Juice

·  black radish
·  celeriac
·  Jerusalem artichokes
·  dandelion
·  apple
·  carrot
·  celery
·  fresh cranberries
·  turmeric
·  ginger

We will use the leftover pulp to make these flatbreads:

Multi Seed Juice Pulp Flatbread (makes 8 servings)
·  2 cups juice pulp
·  1/4 cup organic raw whole flax seeds
·  1/4 cup chia seeds
·  1/4 cup raw sunflower seeds
·  1/4 cup raw pumpkin or sesame seeds
·  1/2 teaspoon non-refined salt (Maldon or Himalayan)
·  choice of seasonings such as black pepper, herbes de provence, or chili
·  3/4 cup water

Mix everything in a large bowl. Let sit 10 minutes for flax and chia to make the gel.
Preheat oven to 350F. Line baking sheet with parchment paper and spray with sunflower oil.
Spread mixture out until 1/2cm thick. Bake 30 minutes. Remove and slice into large crackers.
Carefully return them back to over for 20 minutes more.

Creamy Sushi (makes 4-6 sushi rolls)
In a bowl, combine:
1 cup almond-cashew cream allowed to ferment overnight
2 tbsp dehydrated onion mix
1/4 cup unsulphured sundried tomatoes, soaked 30 minutes, rinsed, strained
1/2 cup parsley

Creamy Sushi cont'd
Wash and prepare:
Cucumber matchsticks
Grated carrot

Lay nori wrap rough side up with lines horizontal. Place a lettuce leaf close to the edge, spoon 2 tbsp of seasoned cashew-almond cream onto the leaf and spread out evenly.
Layer the fillings on top and wrap tightly, continuously folding in the ingredients in. Close sushi roll with a little water to keep it sticking, cut immediately into 6 pieces with a serrated knife.

Mung bean soup (makes 4 servings)
·  4 oz or 100g whole green Mung beans, organic if possible
·  6 cups of water
·  2 tbsp ghee or coconut oil for vegan version
·  1 tsp mustard seeds
·  1/2 tsp asafoetida
·  2 bay leaves
·  1 tsp turmeric
·  1 tsp cumin powder or seeds (adjust for dosha & season)
·  1 tsp coriander powder (adjust for dosha & season)
·  1 tbsp fresh organic ginger, grated
·  salt
·  1 tbsp fresh lemon juice
·  optional 2 tbsp fresh mint leaves

The beans have to be washed well and soaked overnight in double the amount of water.
Heat oil or ghee in large deep saucepan and add mustard and cumin seeds.
When seeds pop, quickly add ginger, mix well and do not allow to burn.
Add the beans and the other spices, stir well, then cover with double the amount of water and add the bay leaves.
It will take 40 minutes for the beans to be fully cooked. You will need to add more HOT water to keep reasonable soup consistency while simmering.
Add lemon just before serving, otherwise the acid will stop the beans cooking.


Végano Italiano dans le temps des fêtes

Boulettes savoureuses aux lentilles et noix (6 portions)
2 tasses de lentilles cuites
1 tasse de noix de Grenoble, hachés
1/2 tasse de noix d'acajou, grillées à sec, non salés, hachés 1 tasses de céleri haché finement
2/3 tasse de chapelure
4 c. à soupe de beurre d'amande ou tournesol ou tahini
1/2 tasse de persil frais, haché finement
huile d'olive
sel de mer
poivre noir
Pour pain au lentilles, ajoutez :
1/3 tasse canneberges secs trempés pendant 15 minutes
3 tasses pain blanc déchiré en petits morceaux

Faites sauter le céleri dans un peu d'huile d'olive jusqu'à tendreté, avec sel et persil. Hachez les noix dans un petit robot, évitant de faire du beurre (gardez farineux).
Mélangez le reste ensemble, avec une grande cuillère en bois, jusque lisse.
Formez des boulettes et incorporez les dans vos mets préférés pendant la cuisson.

Pour pain: Préchauffez le four à 350°F. Graissez un moule à pain de 9 x 5 pouces, puis posez dedans un morceau de papier parchemin coupé pour couvrir le fond. Faites cuire le pain de lentilles, pendant 50 à 60 minutes jusqu'à ce que les bords commencent à foncer et le pain est ferme au toucher.
Placez le moule à pain sur une grille de refroidissement pendant 15 minutes. Ensuite, placez-le directement sur un plat pour refroidir pendant 30 minutes.
Servir avec fenouil caramélisé cuit avec jus de citron et un tout petit peu de gingembre frais.
Italian Wedding Soup (for 6 servings)
1 or 2 celery root, peeled small dice
1 or 2 large fennel bulb, small dice everything
            (stems and core as well)
3 zucchini, quartered length-wise and sliced 1/2 cm thick
1/2 bunch of parsley, coarsely chopped
freshly ground black pepper, Himalayan salt
dried thyme, coriander powder and/or oregano
500g pack of mini pasta (pastina), cooked
Lentil-nut falafels, made into mini-size balls and lightly pan-fried
(see recipe above)

Lightly sauté fennel and celery root for 7 minutes, until celery is golden.
Add salt and pepper to taste. Add 4 cups boiled water, simmer until very tender, about twenty minutes. Scoop out cooked vegetables and discard.
Add zucchini, return to simmer for another 7 minutes. Add parsley, herbs and pastina. Ladle into bowls with about 10 mini falafel balls per serving.

Chocolate Hazelnut Truffle Cakes (serves 6)
2/3 cup blanched halved roasted hazelnuts
1 cup chestnut flour
1/3 cup plum jam
3/4 cup dark chocolate chopped into small chunks, 1/4 cup grated for topping
1/4 cup hazelnut oil
100ml almond milk
1/3 cup hazelnut butter
2 tsp good quality vanilla extract
3 heaped tbsp coconut palm sugar or caster/fine sugar

Preheat the oven to 170C/375F.
Melt chocolate chunks in hazelnut oil in metal bowl over boiled water.
Gradually whisk in almond milk, hazelnut butter, plum jam, vanilla and sugar. Gradually add chestnut flour and beat two minutes to make a smooth batter.

Spoon toasted hazelnuts into each mold, spoon cake mixture over,
bake 30-35 minutes, until cakes start to pull from the sides looking cracked and centre still a bit wobbly.
Let cakes cool 5min, remove from molds, sprinkle grated cacao to slowly melt into a glaze, and let cool another thirty minutes before serving.