Raw, fresh juice is also one of the most health affirming, rejuvenating substances we can consume. It provides the body with nutrients on a superhighway, delivering within minutes easily digestible vitamins, minerals, carbohydrates and countless phytonutrients (nutrients derived from plants, which are increasingly being shown to boost health). These natural blends of nutrients work together to enhance immunity, helping to protect us from not just coughs and colds but cancer and cardiovascular disease.

1. Liver Cleanse Grape Juice

Ingredients

• Water - 500 ml (boiled and cooled)
• Fresh lemons - 6
• Ginger root - 4 to 5 inches
• Grapefruits - 3
• Flaxseed oil - 3 tbsp
• Garlic cloves - 4
• Cumin powder - 3 to 4 pinches
• Fresh Mint – 3 to 4 leaves (optional)

Benefits
This recipe comprises of no preservatives and only fresh fruits, vegetables, and a small quantity of flaxseed oil and cumin powder which supply the liver with much needed vitamins and cleansing agents that help flush out toxins from the liver.

2. Apple Cleanser

Ingredients

• 1 Apple
• 1 Kale leaf
• 1/2 Celery stick
• 1/4 Long cucumber
• 1/4 Beetroot

Benefits: The fruitiness of the apples offsets the more challenging taste of the greens to produce this beautifully red detoxifying juice.

NUTRIENTS: Beta-carotene, folic acid, vitamin B3, vitamin C, calcium, iron, magnesium, manganese, phosphorus, potassium, sulphur

(Gluten free / vegan) – Perfect for Spring Serves 2-4

Salad: 60g cannellini beans 5cm piece kombu 1 red capsicum Olive oil (to coat) 2 handfuls of rocket – well washed 300g green beans 150g pitted kalamata olives handfull fresh, flat-leafed parsley, roughly chopped Linseed and balsamic dressing: 60ml linseed (flaxseed) oil 1 tablespoon balsamic vinegar ¼ teaspoon wholegrain mustard 2 garlic cloves, crushed 1 teaspoon apple concentrate / juice Variations: Marinated feta, grilled artichokes and eggplants or roasted tomatoes make a delicious addition to this salad. Recipe taken from Wholefood by Jude Blereau

Soak beans overnight in 250 – 375ml water with 2 teaspoons of yoghurt mixed in. Discard water and rinse well. Place beans in heavy based saucepan with water to cover by 10cm. Add kombu and simmer for 1-1 ½ hrs or until beans are soft and tender. Discard cooking water and set aside. Preheat oven to 180 degrees. Cut top off capsicum and remove insides. Rub outsides with olive oil, stand upright, cut side down, in a baking dish. Cook for 1 hour, or until skin is wrinkled and begins to blacken. Remove from oven, put in bowl and top with a plate to cool. Once cooled, peel off skins and cut flesh into wide strips and set aside. To make dressing, whisk ingredients together. Form the bed of the salad with the rocket, top with the green beans. Spoon on cannellini beans, add roasted capsicum strips, olives and parsley. Drizzle with the dressing A dressing is a great way to include linseed oil in your diet. It provides a good source of omega-3 essential fatty acids. Make small quantities and use immediately as the oil is rapidly affected by light and heat.

Ingredients:
300 g puy lentils
1 large onion, diced
2 cloves garlic, minced
20 ml olive oil
1 tablespoon curry powder
3 tomatoes, roughly chopped
250 ml coconut milk
200 g raw cashews, roughly chopped
1 bunch coriander, washed and roughly chopped
Freshly ground pepper
Low-fat natural yoghurt

Method:
1. Soak lentils for a couple of hours in cold water. Or use canned lentils. Rinse off and place in a saucepan with fresh cold water and cook slowly. Remove lentils from the heat when cooked but firm and cool under running cold water.

2. Slowly sweat the onion and garlic in the olive oil in a heavy-based, medium-sized pot. Add the curry powder and continue to slowly cook for a further minute.

3. Add the cooked lentils, chopped tomato and coconut cream and slowly return to a simmer. Simmer for a further 5-10 minutes and add the chopped cashews.  Season with black pepper to taste.

4. Serve in bowls topped with a dollop of natural yoghurt and a sprinkle of coriander.

Two can white beans, drained
2+ tbsp of roasted garlic
3 tbsp, extra virgin olive oil
¼ cup  lemon juice
¼ cup  diced parsley
1 teaspoon reduced-salt soy sauce
Black pepper to taste

Method:
Combine beans, garlic, olive oil and lemon juice in a blender or food processor and blend until smooth. Garnish with parsley leaves.