Radiance - The Juice Cleanse Co.

Serves 4

For the sauce
3 tbsp olive oil
2 garlic cloves, finely sliced
3 tbsp oregano leaves
3 large green courgettes, cut lengthways into quarters, then finely sliced
Salt and black pepper
150g dairy-free feta, broken up into rough chunks (we like Violife)
100ml vegetable stock

For the pasta and courgette ribbons
80g pine nuts, roughly crushed
2 courgettes (ideally 1 yellow and 1 green)
300g gluten-free tagliatelle
Finely shaved zest of 1 lemon, plus 1 tbsp lemon juice
25g basil leaves, roughly shredded

Start with the sauce.

Heat the oil in a large saute pan on a medium-high heat, then fry the garlic and oregano for one to two minutes, until the garlic just to starts to brown.

Add the sliced courgettes, three-quarters of a teaspoon of salt and plenty of black pepper, and fry for five minutes, stirring frequently. Add the feta and stock, bring to a boil, then turn the heat to medium-low and leave to cook for 25 minutes, until the courgettes are soft, the feta has melted and the sauce is creamy. Turn off the heat and cover the pan.

Dry fry the pine nuts and set aside.

Peel the yellow and green courgettes into long, thin strips (ideally, using a mandoline or potato peeler): you need 300g, so save any excess ribbons and add them to your next salad. Bring a large saucepan of salted water to a boil, then cook the tagliatelle until al dente, stirring the courgette ribbons into the pasta water only a few seconds before the pasta is done. Drain, then return the pasta and courgette ribbons to the pan and stir in the sauce, lemon zest and juice, basil and a generous grind of black pepper.

Divide between four shallow bowls, spoon over the reserved pine nuts and serve hot

Isolation can be isolating and now more than ever we have to focus on our health, body and minds. We are aiming to use this time productively and for personal growth as much as we can and choosing to use this as an opportunity to reset and recharge our batteries. 

We are absolutely loving the incredible offerings from our favourite Silver Linings Retreats and it compliments your next juice cleanse perfectly should you want to combine them. They have 3 or 5 day courses so you can do your own retreat from the comfort of home. 

Their stay home retreats are based around their core principles of health which are mindful movement, nutrition, rest and recovery, and sleep. What better activity to dedicate your time to than to work on and better yourself with the guidance of their amazing team of experts. 

Each day is different and their bite-sized sessions are designed to fit around your normal daily commitments. Plus the classes are yours so you can come back to them again and again too. Finally, a percentage of the profits from each retreat is donated to the COVID19 Solidarity Response Fund for the World Health Organization so you not only helping yourself. 

Head on over to their website for more information or to book yours! 

Ingredients

1/3 cup Cacao powder sieved 
1 1/2 cup spelt flakes
3 tbsp maple syrup
1 tbsp cashew butter
2 tbsp coconut oil
2 tbsp coconut butter
1/4 tsp vanilla powder
1/2 tsp cinnamon
pinch of pink salt

Directions

Place all the ingredients (except the flakes) in a saucepan and gently heat, stirring continuously until everything is combined. 

Place the spelt flakes in a mixing bowl and pour over the melted chocolate mixture. Stir the mix until all the spelt flakes are covered in the chocolate. Place a couple of spoonfuls of the mix either onto a lined baking tray or into cupcake cases and make a small well in the middle for the eggs.

Place these in the fridge to firm up.