FENNEL AND WATERCRESS SALAD
This is one of my favourite finds, inspired by a similar recipe I found at a restaurant the other day… Of course adjusted for the detox! It’s great because the chili and the coriander give the recipe a Thai flavour that makes it taste just a bit different from everything else I’ve been eating over the past few days. It’s all about variety!
Ingredients: juice of two limes, half a chili (diced into tiny pieces), large bunch of watercress, half a fennel (sliced, I used a mandolin) and two tablespoons of coriander
Mix all of the ingredients and serve.
Ingredients: Three cups of cauliflower florets, broth (I used about three cups of vegetable stock), tablespoon of thyme, one garlic clove (sliced), small bit of butter
Simmer the broth, thyme and cauliflower until soft, about 15 minutes.
In a pan, sautee the slices of garlic in a bit of butter until crisy (like chips).
When the cauliflower is softened, purree with a blender.
Serve the soup topped with the garlic crisps (and any butter still in the pan!)
CHICKEN AND BROCCOLI STIRFRY
This may be the best-tasting thing I’ve made during the detox. I got the recipe from a very random website on-line and adjusted it for the detox (the original recipe calls for cumin and for chili powder instead of fresh chilis).
Ingredients: 1 chicken breast (diced), half an onion (diced), 2 garlic cloves and one inch of ginger (minced), 1/2 TB of turmeric, half a red chili (chopped), large bunch of broccoli, unsalted butter
1. Sweat the onions in a small amount of butter until clear, about 5 minutes.
2. Add the garlic and ginger for a minute, until coating the onions.
3. Add the turmeric and chili and stir again for another minute.
4. Add the broccoli and chicken and cook until chicken is cooked through but still tender.