To stay healthy, you must keep it healthy, and natural detoxification is the best choice.
You should drink at least two liters of water daily, breathe deeply, and relax. Take a shower for three minutes with warm water, and then thirty seconds with cold water, as it improves blood pressure and makes you a little detox.
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Ingredients
Half tbsp. Turmeric
Two tbsp Lemon juice
Half a glass of water
Half root grated ginger
Directions
- Begin by boiling the grated ginger with water for five minutes, turn off the heat and let it cool down for an additional ten minutes, stir in the turmeric mix, and strain the tea into the cup, pour your lemon juice into it and drink it right away for best effects.
We advise you to drink this detox tea when getting up from bed in the morning or at least an hour before breakfast.
You will also need to take it one more time before you go to bed. This tea should be consumed at least twice a week for optimized results.
The positive effects of detoxification:
- Prevents liver fat;
- helps eliminate liver and gall stones;
- speeds up metabolism;
- boosts immunity;
- boosts energy;
- concentration and productivity;
- relieves headache,depression, fatigue;
- relieves allergies;
- contributes to the health and beauty of the skin;
- promotes the loss of extra pounds.
If you are looking to lose weight, stay fit, and have a flat stomach, join the 21 Day Smoothie Challenge now.
People who complete the challenge lose up to 20 lbs and form long-term healthy eating habits that help them to keep the weight off for good.
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You can start by downloading the ➡️“21 smoothie diet challenge”⬅️ ebook now!
![Follow @conveganence for daily vegan recipes!
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Recipe (yields 2-3 servings)
🌱Ingredients
- 1 small head cauliflower, wash & cut into florets & pat dry with paper towels
- 1 small green bell pepper, cubed
- 1/2 small red onion, cubed
- 2 cloves garlic - sliced
- 1/4 cup [40g] dry roasted cashews
- 4 dried Thai chilis/red chilis, softened in hot water & drained
- oil for frying & cooking
🌱Batter
- 3/4 cup [96g] all-purpose flour
- 1/2 - 3/4 cup ice-cold water
- 1/4 teaspoon salt
- a few shakes of white pepper
🌱Sauce Mix together 2 tablespoons soy sauce/tamari, 1/2 tablespoon thick dark soy sauce (for color), 1/2 tablespoon sugar & 3 tablespoons Chinese cooking wine/sherry/broth in a bowl & set aside.
✅Place batter ingredients in a large mixing bowl & stir to combine. The batter should be thick like a pancake batter.
✅Dredge florets in batter, shake off excess & fry until golden brown (temperature 375F/190°C & I used a small saucepan). Then drain on paper towels.
✅Alternatively, grease a baking sheet pan with oil, place coated florets on the pan. Brush florets with oil & bake at 485F/
250°C until light golden brown for about 20-25 mins, be sure to flip halfway. For the last few minutes, broil to get a crispier ure (oven time varies)
✅To make the sauce, in a heated non-stick pan with 2 teaspoons oil, sauté onion until translucent. Then add garlic, bell pepper, chili & continue to sauté until fragrant. Slowly pour in the sauce & cook to reduce it slightly. Please adjust the sauce based on the cauliflower's size.
✅Finally, add the cauliflower florets, cashews & quickly toss them with the sauce until all incorporated. Serve with rice for a delicious meal.
*Please be sure to dry florets well before coating or the liquid will slowly thin down
#veganfollowback #veganscotland #scottishvegans #veganig #veganinstaclub #glasgowvegan #scottishvegan #scottishfood #scottishfoodie #glasgowfoodie #scottishfood #glasgowvegan #veganglasgow #naturalprotein #vegetarianbreakfast #breakfasttoast #veganfryup](https://conveganence.com/wp-content/uploads/2021/01/131936854_109446914286957_7383745306959709095_n.jpg)
