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Detox Your Colon

Ingredients:
1 peeled lemon
1 tablespoon baking soda
1 thumb-sized piece of fresh ginger
1 garlic bulb
1 onion
1 liter filtered water
2 tablespoons turmeric powder
1 tablespoon raw honey
Instructions:
In a pot, add water, ginger, garlic, onion, and baking soda.
Bring to a boil. Once boiling, stir in turmeric.
Simmer for 10 minutes.
Remove from heat, cool slightly.
Add lemon juice and honey. Stir well.
How to Use:
Drink 2 tablespoons each morning on an empty stomach.
By Day 3, many report feeling lighter, more energetic, and less bloated.
After finishing the batch, take a break for a few days and repeat as needed.
Evening Cleanse Tonic: Detox While You Sleep
While you rest, this gentle tonic works to improve digestion, support elimination, and flush toxins that accumulate throughout the day.

1 tablespoon baking soda
Juice and peel of 1 lemon
½ head of cabbage (chopped)
A small bunch of fresh dill
A pinch of cinnamon
3–4 whole cloves
1 liter water
1 tablespoon raw honey
Instructions:
Add cabbage, dill, cinnamon, and cloves to a pot with water.
Stir in lemon juice and lemon peel.
Add baking soda and bring to a boil.
Let simmer for 30 minutes.
Cool, strain, and mix in honey.
How to Use:
Drink 1 cup after dinner, nightly.
Supports overnight cleansing and improved bowel movements.
Deep Dive: Why It Works
Lemon – Flushes toxins, alkalizes the body, and boosts immunity.
Garlic & Onion – Natural antibacterials and liver protectors.
Ginger – Calms the gut, reduces inflammation, eases digestion.
Baking Soda – Balances pH and soothes the digestive tract.
Turmeric – Anti-inflammatory superstar with liver detox powers.
Cabbage – Rich in fiber and prebiotics for gut health.
Dill, Cinnamon & Cloves – Antioxidant-rich, antimicrobial, and digestive aids.
Raw Honey – Natural enzyme booster and sweetener with healing properties.

What to Expect When You Detox
Reduced bloating and water retention
More regular, complete bowel movements
Increased energy and mental clarity
Clearer skin and fewer breakouts
Improved digestion and gut health
Balanced internal pH and less inflammation

Your body wants to detox. These ingredients simply give it the tools to do the job naturally.

Important Reminder
While these ingredients are natural and safe for most, always consult your healthcare provider before starting any detox regimen — especially if you are pregnant, nursing, taking medications, or managing chronic illness.

Final Thoughts
This isn’t a crash diet or magic pill. It’s a return to ancient wisdom — rooted in the healing power of food and herbs. In just one week, this detox drink could transform how you feel from the inside out.

No more guessing. No more chemicals. Just a clean slate — and a clear path to vibrant health.

Custard
3 egg yolks
1/3 cup Caster Sugar
1 tsp vanilla paste
300mls Milk
20g Plain flour
2tsp Cornflour
In a mixing bowl place the egg yolk, sugar, vanilla and whisk until you get a creamy consistency then add flours and whisk together, in a small saucepan place the milk and bring to a simmer, add ¾ of the warm milk to the egg mixture to temper the eggs, and whisk together, then transfer the mixture back into the pan, reduce to a low heat and using a spoon consistently stir the custard until it has thickened and the flours have cooked out and the custard is smooth, pour into a bowl and cover with cling film, make sure the cling film is just touching the custard this will help avoid the custard forming a skin, set aside to cool and set. Or serve warm.

Mini Meatloaf Muffins

Mini meatloaf muffins are a great way to enjoy all the flavors of traditional meatloaf in a convenient, bite-sized package, a great option for a quick and easy meal. They can be cooked in just a few minutes and are perfect for a busy weeknight dinner.

4.30 from 58 votes
Review Recipe
Ingredients

1 ½ lbs. Ground beef
½ C. Chopped onion
½ C. Chopped bell pepper
2 tsp. Worcestershire sauce
2 Tbsp. Chopped fresh parsley
1 tsp. Dijon mustard
¼ C. Bbq sauce
⅔ C. Bread crumbs

1 tsp. Italian seasoning
1 tsp. Garlic powder
1 Large egg
Salt and pepper to taste
For the glaze:
¼ C. BBQ sauce
¼ C. Ketchup
1 Tbsp. Honey
Instructions

Preheat the oven to 350 degrees.
Add the ingredients for the meatloaf into a mixing bowl, and knead with your hands until well combined.
Place the mixture evenly in 10 sections of a well-greased muffin tin.
Stir together the ingredients for the glaze, and top each mini meatloaf with it.
Bake for 25 minutes, until browned and cooked completely through.

Prawn Roll
In a bowl, combine mayonnaise, finely chopped makrut lime leaves, diced pickle, dill, coriander, diced shallot, minced garlic, and lime juice. Mix well and you’re done!
Pour half of the tartare sauce over cubed prawn meat and toss to coat evenly.
Once the sauce is done it’s just a matter of tossing the chopped prawn through it and putting it all together in a soft & buttery toasted brioche roll with a crisp piece of lettuce and garnish with thinly sliced makrut lime leaves and some dill.
Ingredients
600g peeled fresh prawn meat, cubed
6 brioche rolls
1 baby cos
1.5 cups mayonnaise
3 makrut lime leaves, destemmed & finely chopped
1 pickle, diced
1/4 cup dill
1/4 cup coriander
1 french shallot, diced
1 garlic clove, minced
2 limes, juiced

Ingredients
Makes: enough to fill 1 x 1.5 litre/6 cup jar

MetricU.S.
300 grams rolled oats (not instant)
2 teaspoons ground ginger
2 teaspoons ground cinnamon
1 teaspoon Maldon sea salt flakes
100 grams natural skin-on almonds
75 grams sunflower seeds
75 grams pumpkin seeds
50 grams brown flaxseed
50 grams flaked almonds
25 grams sesame seeds
125 millilitres extra virgin olive oil
125 millilitres maple syrup
Method
You will need a large baking sheet measuring approx. 46 x 34 x 1.5cm / a half sheet pan.

Preheat the oven to 150°C/300℉/gas mark 2 and line your baking sheet with baking parchment.
Tip the oats into a large bowl, add the spices and salt and mix well (I use my hands for this).
Now add all the nuts and seeds, and mix well again.
In a measuring jug, combine the oil and maple syrup, then pour the mixture into the oats, nuts and seeds and, with a fork, mix to combine. Tip onto the prepared baking sheet, and move it around so that it covers the tray evenly.
Put in the oven to toast gently for 30 minutes and then, with spoons or spatulas, turn it to help toast the underside as well. Pu

Wonton Soup

Ingredients
 
Broth:

1 teaspoon sesame oil
2 garlic cloves smashed
2 slices ginger peeled
2 tablespoons soy sauce
2 teaspoons granulated sugar
8 cups chicken broth
2 green onions sliced
Wontons:
30 wonton wrappers
8 ounces ground pork
1 teaspoon grated ginger
1 green onion thinly sliced

2 teaspoons soy sauce
1 tablespoon sesame oil
8 ounces Small shrimp
For serving:
Bok choy
2 green onions sliced
Instructions
In a large pan combine the sesame oil, garlic and ginger and sauté for 1 minutes, then add the soy sauce, sugar, chicken broth and green onions. Simmer on medium heat while you make the wontons.

Combine the pork, ginger, green onion, soy sauce and sesame oil together in a bowl.
Place the wontons in a zip lock bag or place on a plate and cover with plastic wrap. Don’t let the wrappers dry out. Lay out 4 to 5 wonton wrappers cornstarch side up. Put ½ teaspoon of the filling in the middle, and top with a small shrimp.
Use a brush or your finger and brush the edges with water. Fold one corner over to the corner directly across forming a triangle.

𝓜𝓮𝓻𝓻𝔂 𝓒𝓱𝓻𝓲𝓼𝓽𝓶𝓪𝓼 𝓪𝓷𝓭
       𝓪 𝓥𝓮𝓻𝔂 𝓗𝓪𝓹𝓹𝔂 𝓝𝓮𝔀 𝓨𝓮𝓪𝓻.
     🎅🏻🎄🎅🏻🎄🎅🏻🎄🎅🏻🎄🎅🏻🎄🎅🏻🎄

                           ⛄🦌
      🎅🏻🎄🎅🏻🎄🎅🏻🎄🎅🏻🎄🎅🏻🎄🎅🏻🎄
      \|/ \|/ \|/ \|/ \|/ \|/ \|/ \|/ \|/ \|/
       

Prosecco Lobster Mornay

2 fresh lobster tails
2 tablespoons Olive oil
1 clove crushed garlic
1 small red chilli finely chopped (optional)
30g unsalted butter
30g plain flour
150 mil of Prosecco
150 mil of full cream milk
1 ½ cups of good cheddar cheese
¾ cup of parmesan cheese
2 tablespoons of Fresh chopped parsley
2 tablespoons finely chopped Fresh chives
Nutmeg powder to taste – about ¼ to ½ a teaspoon
Freshly ground black pepper
Slat
Freshly cracked Black Pepper
For the Sauce: In a saucepan over medium high heat make a roux by adding the butter and heat until it begins to foam then gradually add the flour stirring well as you do. Let this mix cook for a few minutes – keep stirring – this will cook the flour taste out of it. Make sure you do not colour the roux by cooking it over too high a heat. Next slowly whisk in the milk so that it combines well with the roux then gradually whisk in the Prosecco. If the sauce is too thick and you need to add more liquid add it in equal amounts of Prosecco and milk. You want the sauce to have a consistency a bit like thick pouring custard and keep in mind that when you a