Radiance - The Juice Cleanse Co.

There are various ways to make it easier on your body to cleanse during the colder months. In fact, we've created our Winter Cleanse specifically to meet this need. Additionally, warm baths and the sauna or steam room are always good options. Another is to make a detoxifying potassium broth to sip in between juices. You can easily prepare this in advance and keep it in the fridge to ladel out portions when you're ready to heat it up.

Ingredients:

• 100g potato peelings
• 100g carrot peelings and whole chopped beetroots
• 100g red onions and a head of garlic
• 100g celery and dark greens
• 2 litres filtered water
• cayenne pepper or ginger to taste (optional)

Method:

Place all the ingredients into a large saucepan and simmer on a low heat for 1-2hrs. Strain and drink the broth only.

With the mornings becoming darker and colder, breakfast is one of the things worth getting up for! Long lazy brunches with a pot of tea, the paper and pyjamas untill midday are quickly becoming a weekend requirment. In my household pancakes are the king of brunch options, so here you are, our gluten free, dairy free, vegan pancakes. That's your sleepy Sunday morning sorted!

Gluten Free Vegan Pancakes:

Ingredients (makes about 6 small pancakes) 

2 tablespoons chia seeds 

4 tablespoons water


1/2 cup buckwheat flour (100g)


1 banana


1/2 cup almond or coconut milk (or any other plant-based milk)

1/2 a lemon


1 teaspoon maple syrup

1 teaspoon coconut oil (for frying) 

Method: 

1. Combine 2 tablespoons of chia seeds with 4 tablespoons of water and leave to sit in the fridge for about of 30 minutes. 

2. Zest an entire lemon.

3. Mash the banana in a bowl and then add all the pancake ingredients to your blender. Blitz well until everything is combined. The consistency should be nice and thick! 

4. Heat the coconut oil over a medium heat in a non-stick pan. Once the oil has melted, use about a ¼ cup of the mix and pour into the pan. Heat until bubbles form about three quarters of the way cooked through and then flip to cook for another minute or two. Repeat with the rest of the mixture adding more coconut oil when the pan dries out. The mix should make 5-6 small pancakes. 

Now's the time to make use of seasonal and abundant squash varieties. Their beautiful colour hints at the nutritional properties within. We've used butternut squash in this recipe but use whatever variety you prefer.

Ingredients:

• 1 ltr stock 
• 1 butternut squash
• 1 large onion finely chopped
• 2 cloves garlic crushed or finely chopped
• 1 stalk celery sliced
• 1 carrot chopped
• 1 large 
• 1/4 tsp dried chilli (optional)
• 1 inch of fresh ginger root, finely chopped or grated
• 1 tsp ground turmeric
• black pepper (important for helping the absorption of turmeric)

Method:

1. Place 1cm of water in a pan on a medium heat.  Add in the onions, garlic, celery and carrot and leave to cook for five minutes with the lid on, ensuring that the pan doesn't run dry.
2. Add the stock and bring it to the boil. 
3. Add the squash and bring back to the boil for a minute and then reduce to a simmer for 20 minutes or until the pumpkin pieces are really tender.
4. Take the pan off the heat and either pour the contents into a blender or use a hand blender and blend until a smooth consistency.
5. Check the flavour and season to your taste.
6. You can also add a dash of olive oil or some yoghurt and then sprinkle with some seeds for an extra protein boost.