I've pulled a delicious healthy recipe from my archives for you, to get you ready and primed for our upcoming cleanse!

But first, about the cleanse… I'm excited – the team at Seathrustudio (who also did my Fertilise Yourself ebook, as an aside!) have redesigned the PDF we were using, so it all looks fresh and new – much like you'll look after completing the cleanse!

 

This cleanse is designed to show you just how good it feels to get clean and healthy – especially in spring.  Spring is the perfect time as the cycle of life goes about cleaning and cleansing purposely in this season.  My gentle body cleanse is based on alkaline principles, aiming to wash away the toxins that build up within.  The PDF not only has all the rules, it explains more about why we do this, it outlines exactly what you need to do, lists the foods we will be eating as well as recipes.  It's the perfect cleanse outline.

 

The cleanse is set to start October 22nd for 5 days.

Not registered yet?  That's ok – hit me with an email and I'll forward on all the details.

 

Anybody can do it – you don't need anything special.  Just a little will power and an open mind to the possibilities that come with cleansing!  It really is good for you – body heart and soul… AND fertility!  There a little more info here.

And now, a good food Friday recipe for you. Happy Friday!

 

shiitake and barley soup

  • 8 dried shiitake mushrooms

  • 1tbs oil/coconut oil

  • 4 spring onions chopped

  • 2 garlic cloves crushed

  • 1 celery stick, diced

  • 1 carrot, diced

  • 250g fresh shiitake mushrooms chopped

  • 2lt of veggie stock

  • 200gm of pearl barley

Place dried mushrooms in a bowl with hot water. Soak for 30 minutes. Once soaked, squeeze out the liquid from the mushrooms and slice thinly.

Heat oil in a pan over a medium heat. Add spring onions, garlic, celery, carrot and fresh mushrooms. Cook for a few minutes, stirring, until softened. Add stock and barley and 125ml of water and bring to the boil. Reduce heat and summer for about 40 minutes, until the barley is tender.

Plate up and enjoy!

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