Five days of detoxing and I already lost 1 1/2 kilo!

Breakfast:

1 big glass of water with 2 tbsp apple cider vinegar

1 grapefruit peeled and cut

1 small bowl of blue and blackberries

1 cup green tea

Snack:

1 glass of hot water with lemon

Veggie sticks, red bell pepper and English cucumber

Lunch:

Cauliflower soup

Serves 4

2 leeks roughly chopped

1/2 cauliflower, only florets

1/2 celery root peeled and chopped

2 garlic clove chopped

1 tsp turmeric

1/2 tsp cayenne pepper

1/2 tsp Himalayan salt

5 cups water

1 cup unsweetened coconut milk

Toss all the veggies into a big pot with a bit of coconut oil and place it over medium heat. Stir for a few minutes, then add the salt and spices and stir everything together. Then pour in the water in and bring to boil. Turn the heat to low and let it simmer for 45 minutes. Pour the soup into a blender. Add the coconut milk and blend until you get an even soup. If you find it to thick simply add a bit of water.

Dinner:

Maki rolls and edamame beans

Serves 4

10 sheets nori

1 1/2 cup organic sushi rice

1 tbsp rice vinegar

1/4 iceberg salad sliced

2 ripe avocados mashed

1/2 red bell pepper sliced

1/2 English cucumber sliced lengthways

1 big carrot finely sliced lengthways

1/2 mango sliced

3 asparagus sliced lengthways

First cook the rice followed by the instruction on the packet. Meanwhile mash the avocados with a fork in a medium size bowl and cut the rest of the veggies.

When the rice has cook stir in the rice vinegar and let it cool a bit, and you are ready to roll! The best way is to first put a layer of rice then avocado cream in a strip starting from the left hand side. Then add the veggies and when you are ready, roll tightly to the opposite side and cut the roll into small pieces by using a sharp knife.

500g edamame beans, I used the frozen ones.

Toss the beans into a bowl and pour hot water over and let them sit for a few minutes. Drain and drizzle some fresh lemon over with a bit of Himalayan salt.

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