In addition to the recipes found on your Livercare menu planner, see below for more tasty ideas which you can incorporate into your own Livercare detox. There will be new recipes added regularly, so bookmark this page and visit us often.

Just because you are on a detox program doesn't mean you should only have a limited number of meals and snacks to choose from – variety is the spice of life!

Very Important!

Fifteen minutes later have a raw vegetable juice made with carrot, celery and parsley or any other recipe from the 'Raw Juices Can Save Your Life' book.

Toppings, Spreads and Dressings 

LSA

LSA stands for Linseeds, Sunflower seeds and Almonds.

To make it, use:

3 cups whole linseeds (flaxseeds)

2 cups whole sunflower seeds

1 cup whole almonds


Mix and grind together until fine. A regular coffee grinder or a food processor will do the job. Store in a dark colored airtight glass jar in the refrigerator or freeze in plastic bags. This mixture has a slightly sweet and nutty taste and can be sprinkled on rice, pasta, fruit, vegetables, or just about anything. LSA is a good source of protein, essential fatty acids, minerals, and fiber and is definitely an anti-ageing mixture.

Note: LSA is also available at health food stores.

APRICOT JELLY

(makes a good substitute for jams and preserves)

140g dried apricots

55g golden raisins

100g dried apples

4 cups unsweetened fresh orange juice
 

Simmer all the ingredients until fruit is soft. Cool and puree in blender, then place in sterilised jars (sterilise jars with boiling water). Seal jar when the mixture cools and keep in refrigerator.

VINAIGRETTE

2 teaspoons mustard (hot English, wholegrain or mild)

2 teaspoons tarragon

2 garlic cloves, minced

½ cup cold-pressed olive oil

1 tablespoon honey

½ cup vinegar (apple cider, balsamic or white-wine vinegar)

freshly ground black pepper to taste
 

Place all ingredients, except vinegar, in a bowl and mix well. Then slowly add vinegar to taste, maybe a little more or less according to your preference.

Starters, Light Meals and Main Courses

ASPARAGUS WITH GREEN BEANS

Serves 4-6

12 thin fresh green asparagus spears, trimmed

12 thin fresh green beans, trimmed

4 spring onions, thinly sliced

1 tablespoon parsley, chopped

1-2 cloves garlic, crushed

1 tablespoon sunflower kernels

1 tablespoon cold pressed olive oil

1 tablespoon fresh orange juice

½ teaspoon lemon pepper

Steam asparagus and beans until cooked but still crisp. Immediately plunge under cold running water to retain green colour and to stop the cooking process. Cut in halves and arrange in serving dish.

Sprinkle with onion, parsley and sunflower kernels.

Shake oil, juice, garlic and pepper together in a jar to mix well, then drizzle over salad.

This salad is liver and bowel cleansing. It is very high in fibre and reduces constipation.

BEAUT BEETROOT SALAD

Serves 6


2 med fresh beetroot – trimmed/small julienne sliced

1 large carrot – trimmed/small julienne sliced

1 med red onion – small julienne sliced

1 orange – peeled, seeded and cut into chunks

1 tablespoon orange juice  

1 tablespoon lemon juice

¼ cup chopped parsley

¼ cup pine nuts or slivered almonds



Gently mix all ingredients together except the juices which you may add just before serving with some ground black pepper  to taste.

For a refreshing taste, substitute shredded Lebanese cucumber and mint for the carrot and parsley – delicious.



NOTE

“V” Slicer/shredder best for Beetroot Salads. If you do not have a Julienne slicer/shredder you may use a grater.

However, an ordinary grater creates more moisture so you need to squeeze out some of the juice before mixing everything together.

TROPICAL PRAWN ENTRÉE

Make the dressing first so that the avocado can be dropped immediately into the dressing to avoid browning.

Serves 6

3 medium avocados, stoned and diced

1 large mango, diced

500g (18oz) cooked prawn meat (shrimps are also suitable)

150g (5oz) baby mushrooms, thinly sliced

DRESSING

1 teaspoon grated fresh ginger

½ cup cold pressed olive oil

1 tablespoon apple cider vinegar

1 tablespoon fresh orange juice

1 tablespoon chopped fresh chives

1 tablespoon seeded mustard

1 teaspoon chopped fresh dill

Place all dressing ingredients in a screw top jar and shake well. Pour into large bowl. Cut avocados carefully, twist to remove stone, remove flesh and dice; retain avocado shells. Drop avocado immediately into dressing and mix gently. Add mango, prawn and mushrooms. Toss gently and spoon into avocado shells to serve.

PUMPKIN FRITTATA

 4 cups diced pumpkin, peeled

1 large potato, peeled and chopped

125g baby spinach leaves, chopped

200g fetta cheese, crumbled

1 tablespoon grated Parmesan cheese

8 eggs, lightly beaten

1 medium red onion, thinly sliced

Grease an ovenproof casserole dish or pie plate. Heat oven to hot. Steam, microwave or simmer pumpkin and potato until just tender; drain and fold in all other ingredients, then transfer to oven dish. Bake for 20-25 minutes until set. Remove from oven and let stand for 5 minutes before cutting into wedges and serving with a tossed salad. May also be served cold with salad of choice.

JAFFLES OR TOASTED SANDWICHES

Some suggested sandwich fillings are; baked beans, cooked mushrooms, free range eggs, hummus, apricot jelly or salmon, sardines, tuna, tomatoes, onions, garlic, or various combinations of these.

Heat jaffle iron and brush lightly with cold-pressed virgin olive oil. Place bread slices in jaffle iron and fill with one of suggested fillings. Close jaffle iron and cook for 4-6 minutes.

QUICK SPICY MUSHROOM SOUP 

Serves 6

 250g fresh mushrooms, thinly sliced

1 tablespoon cold pressed olive oil

1 large potato, peeled and grated

1 onion, finely chopped

4 cups water

2 cups milk – dairy or soy

1 tablespoon light soy sauce

1 level teaspoon lemon pepper

1 tablespoon natural plain yoghurt – dairy or soy

1 tablespoon chopped parsley


Heat oil in large saucepan, add onion and lightly brown; then add mushrooms and stir well until just tender. Now add potato, water, soy sauce and lemon pepper; mix well and simmer for 15-20 minutes. Stir in milk and yoghurt, then parsley. Heat soup but do not boil.

TUNA AND PASTA SALAD 

Serves 3-4

500g spiralli pasta

5 tablespoons Vinaigrette

175g canned tuna in water

2 heaped tablespoons capers

1 green capsicum, diced

20 fresh basil leaves

2 cups each red and yellow cherry tomatoes

1 red onion, finely chopped
 

Cook the pasta in 12 cups boiling water until tender – about 10 minutes. Drain and place in a large bowl. Add Vinaigrette, toss in tuna and remaining ingredients and mix well.

PITA PIZZA

Serves 1-2

1 large pita bread

2 tablespoons tomato paste

Vegetables (see below)

Seafood of choice (optional)

Preheat the oven to  200°C.  Finely chop onions, mushrooms, capsicums, tomatoes, precooked potato scallops (slices of potatoes steamed), sliced zucchini, and 6 olives. Spread tomato paste over pita bread and add all the above ingredients. Spread a little additional tomato paste over for topping. Bake in the oven for 10 to 15 minutes. If you are a seafood lover you may also add precooked seafood, such as sliced shrimp, scallops, crab meat and octopus, but make sure it is very fresh.  Serve with a fresh garden salad.

HERBED, STEAMED FISH FILLETS

Serves 4

4 fillets or cutlets of snapper, mackerel, blue-eyed cod or bass

Seasoning:

2 cups breadcrumbs or 2 cups cooked rice

2 heaped tablespoons finely chopped coriander

2 heaped tablespoons finely chopped parsley

2 heaped tablespoons finely chopped chives

1 heaped tablespoon finely chopped basil

2 tablespoons chutney

1 tablespoon seeded mustard

1 egg white

Push a sharp-bladed knife through the center of each fillet lengthwise to make a pocket for stuffing. Combine the seasoning ingredients and place into the pocket of each fillet. Secure the ends of fillet with tooth picks. Add a small amount of water to a frying pan and cook fish over high heat for 5 minutes on each side.

BAKED WHOLE FISH

Snapper is ideal but any white flesh fish is suitable

Serves 4 – 6

1 whole fish – 1 to 1½ kg, (2-3 lb) scaled and cleaned

40g, (1oz) piece fresh ginger, grated

¼ cup fresh lemon juice

1 red onion cut into rings

4 spring onions, thinly sliced

1 teaspoon lemon pepper

Place sliced onion inside fish and sprinkle with lemon pepper. Lay fish on large sheet of foil.  Slash skin of fish every 2 – 4 cm (½ to 1 inch.)  Sprinkle ½ the ginger over fish, then pour over lemon juice.  Fold foil to make a parcel and seal in juice.  Bake in a moderate oven in a baking dish for 30-40 minutes.  Open foil, sprinkle remainder of ginger over fish with spring onions, drizzle with a little cold pressed olive oil and a little soy sauce. Return to oven for a few minutes then serve with a large green salad and steamed chat potatoes. Those on a low carbohydrate eating plan can replace potatoes with green vegetables.

ORANGE DELIGHT SALAD

This salad is tasty served in lettuce leaf cups with tomato and cucumber wedges. It is great as a side dish for cold meats – especially poultry – and any grilled fish or meat.

Serves 4 – 6

2/3 cup raisins

Rind and juice of 1 large orange plus 1 large orange peeled and chopped

2 stems celery, sliced

1 large red apple, cored and diced

3 spring onions, chopped or sliced

¼ cup roughly chopped cashew nuts

1 med lettuce – Iceberg is a good choice – soak in cold water, drain before using

1 teaspoon sesame seeds

Grate rind from 1 orange then juice the orange. Soak raisins in juice and rind for about 30 minutes. Peel and chop the second orange and place in bowl with apple, celery, onions and raisin mixture. Toss all the salad ingredients, season to taste, then toss in the cashew nuts. Break up cold lettuce into individual “lettuce leaf cups” and add salad to each crisp cup. Sprinkle with sesame seeds.

VEGETABLE RATATOUILLE

Serves 4

Large can V8 vegetable juice or 3 cups Vegetable Stock

3 tablespoons soy sauce

2 onions, sliced

2 carrots, julienned

4 potatoes, sliced thinly

4 zucchini, sliced thinly

1 small red capsicum, sliced thinly

1 small green capsicum, sliced thinly

400g canned peeled tomatoes

1 eggplant, sliced thinly

8 black olives

¼ bunch fresh basil, finely chopped

½ cup finely chopped fresh parsley

1 teaspoon dried mixed herbs

Freshly ground black pepper

Pinch sea salt

8 bay leaves
 

Preheat the oven to  160°C. Place some V8 juice or vegetable stock in the bottom of a casserole dish with the soy sauce. Place layers of vegetables in the dish and between layers place herbs and capsicum and salt. Add stock or V8 juice as you place the layers of vegetables. Place bay leaves down both sides of the dish and cover. Bake in the oven for 1-1½ hours. Serve with brown rice or whole wheat or gluten free pasta sprinkled with LSA, and a salad. Remove bay leaves before serving.

STUFFED POTATOES WITH BAKED BEANS

Serves 4-6

1 large scrubbed potato per person

2 heaped tablespoons chopped spring onions

2 heaped tablespoons chopped chives

2 heaped tablespoons chopped parsley

3 tablespoons LSA

375g canned baked beans

Preheat the oven to 180°C. 

Bake the potatoes with their skins on in a hot oven for 1½ hours. Remove and cut in half lengthwise. Scoop out potato flesh and place into a bowl with the green onions, chives, parsley, and LSA and mash well. Add the baked beans and mix in. Refill potato cases with this mixture and return to the oven until heated through. Vary the amount of ingredients according to the number of potatoes required.

EASY CHICKEN AND LEEK CASSEROLE

Serves 4

6 free-range skinless, boneless half chicken breasts

1 teaspoon chili sauce

6 leeks, julienned

2 cups celery, cut into chunks

3 medium potatoes, peeled and cut into chunks

2 cups finely sliced carrot

6 cups chicken stock

375g canned tomato pieces in juice

Freshly ground black pepper to taste

½ cup chopped fresh parsley
 

Cut chicken breasts into chunks and place in a flameproof casserole dish. Add the chili sauce, leeks, celery, potato and carrot to the chicken and pour over the chicken stock. Bring to a boil then simmer for 20 minutes or until the vegetables are tender.  Add the tomatoes, pepper, and parsley. Cover and simmer for another 30 minutes. The casserole may be thickened if desired with a small amount of corn flour mixed with some of the cooled stock.

Treats / Desserts

FRUIT BAR TREATS

½ cup desiccated coconut – toasted (see below)

½ cup rolled oats

½ cup chopped dried apricots

½ cup natural sultanas

½ cup slithered almonds

1 cup Sandra Cabot's Synd X Slimming Protein powder

½ cup fresh squeezed orange juice

1½ tablespoons cold pressed olive oil

Mix all dried ingredients into a large bowl, stir through olive oil and orange juice and combine well. Line a swiss roll tin (20cm x 30cm) with baking paper and press mixture evenly into tin (see note below). Leave in fridge at least four hours, then cut into bars; makes 27 pieces. Half dried apricots and half dried apples is also nice.

Note: To toast coconut quickly, simply stir in a small pan over heat until golden brown. Be careful not to burn coconut. When pressing mixture into lined tin, smooth and press with a spatula, then cover with greaseproof paper, and push firmly with flat hand until evenly compacted. This recipe can be made gluten free by substituting half a cup of rolled rice instead of rolled oats.

FESTIVE MELON

1 small rock melon or honey dew melon

1 pkt green lime jelly (can choose low joule if preferred)

2/3 cup boiling water

1 small banana, chopped

½ cup sultana grapes

Cut a thin slice from stem end of melon so that it will sit flat. Cut a circle from the other end of melon to form a lid. Scoop seeds from inside the melon.  Dissolve the jelly in the water and allow to cool. Mix fruits together and spoon into melon cavity, then pour cooled jelly over fruit to the top of melon allowing space for the lid to fit firmly back into melon. Allow to set in fridge for several hours. To serve cut in wedges from top to bottom of melon. Any excess fruit mixture can be served on the side.

PANCAKES

1 whole egg

1 cup unsweetened soy milk or coconut milk

¾ cup self raising flour

1 teaspoon vanilla extract.

For SWEET pancakes add 1 pinch Nature Sweet Sugar Substitute

Beat the egg with half the milk and mix in half the flour, then the rest of the flour and milk alternately. Beat well to remove all the lumps. Let the mixture stand in the refrigerator for 15 minutes. Heat a pan which has been brushed on the base and sides with cold-pressed virgin olive oil. Use a medium heat and pour ½ cupfuls of mixture into pan. Flip over when bubbles appear on uncooked side.

Fill the pancakes with fresh fruit, or citrus juice and honey, or apricot jelly. Sprinkle with LSA or chopped raw nuts.

You may also have a savory pancake using mushroom sauce, curried eggs, or grilled tomatoes.

APPLE  OATY  MUFFINS

(makes  8 – 10  muffins)

 1 large apple, cored, skin on and grated

1 cup rolled oats

1 cup oat bran

¼ cup raisins, chopped

¼ cup dates, chopped

¼ cup walnuts or pecans, chopped

3 tablespoons cold pressed olive oil

1 tablespoon orange juice

1 tablespoon grated orange rind

2 eggs, lightly beaten

Sesame seeds to sprinkle on top


Combine all ingredients except seeds in a large bowl; mix only until just combined. Do not over mix or the muffins become tough.  Spoon into non stick muffin pans; sprinkle with seeds and bake in a moderate oven for about 25 minutes or until golden brown in colour. Serve warm. The texture of these muffins might be rough and a little dry so best served on day of cooking.