#This is an exciting recipe for ice cream made out of banana’s…one that my darling daughter introduced me to and also my girlfriend…..a yummy find!!


#These are some juice recipes from the award winning movie Fat, Sick and Nearly Dead……..passed on from “sugar policewoman” Lorraine If you haven’t seen this movie , it’s worth watching.


1 Apple
2 Pears
1 Piece Ginger (thumb sized)

Carrot-Kale Combo

1 Green Apple
3 Handfuls spinach
6-8 Kale Leaves
4 Large Carrots
1 Piece Ginger (thumb sized)

Green Lemonade

1 Green Apple
3 Handfuls Spinach
6-8 Kale Leaves
½ Cucumber
4 Celery Stalks
½ Lemon

All Green

Use as much greens as needed
Romaine Hearts
Kale or Collards
2 Handfuls Parsley
2-3 Celery Stalks
½ Lemon
1 Piece Ginger (thumb sized)


1 Apple
2 Beets
3 Large Carrots
1 Piece Ginger (thumb sized)
Spinach / Kale – (optional)


1 Fennel Bulb
1 Cucumber
2-3 Celery Stalks
Loads of Spinach

Mean Green

1 Bulk of kale
4 Stalks of celery
1 Cucumber
2 granny smith apples
½ lemon
Ginger root (thumb sized)


#Homemade Muesli

Raw Oats….make up your own quantity eg more oats less fruit n nuts or visa versa…play around for taste

any dried fruits/nuts…I used walnuts, dried cranberries,almonds,cashews

also added a omega-3 blend by SuperFoods,  has milled flaxseed, sunflower seeds, hazelnuts, chai seeds, sesame seeds and pepitas!

like my SP told me its a great way to start the day, she eats hers with yoghurt and fruit, I add milk but will alternate with the yogurt just for a change


#Here’s the Aubergine bake I mentioned on my day 19…..yummy





Shrimp Avocado Tomato Onion Salad


This is an easy breakfast or brunch recipe that is full of flavours.

Prepare and serve straight away as chilling will dull the taste of the fresh tomatoes.

3-4 fresh large tomatoes, sliced or about a cup of grape (cherry) tomatoes

1-2 cups cooked shrimps or prawns

1/2 red onion, sliced

2 avocados, peeled and cut into bite-sized chunks

1/4 cup chopped fresh parsley

1 garlic clove, minced

2 teaspoons dried oregano

Red wine vinegar (a good, strong red wine vinegar)

Extra virgin olive oil (the best quality)

Salt and freshly ground black pepper


Place layers of the shrimps, sliced tomatoes on a large serving platter. Arrange the slivers of red onions and the chunks of avocado over the tomatoes. Sprinkle with parsley, garlic, and oregano. Drizzle red wine vinegar and olive oil over the platter.

Sprinkle with salt and freshly ground black pepper. Serve immediately. Do not refrigerate as this will dull the flavour of the tomatoes.


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