Whether you’re looking to jumpstart a weight-loss journey or simply want a nutritious way to detoxify, this smoothie could be the game-changer you’ve been searching for. Cheers to a healthier, revitalized you!
Who knew that having two smoothies per day could bring so many health benefits?! And in ONLY 21 DAYS!! 🙌
So, how does it work? Check the link and take the ➡️ “21 smoothie diet challenge”
In the quest for a healthier lifestyle, finding a natural way to detoxify your body can be both refreshing and effective. This Super Detox Smoothie claims to assist in cleansing your system while promoting weight loss of up to 20 pounds in just two weeks. Packed with hydrating and nutrient-rich ingredients, it’s a fantastic addition to your daily routine.
Ingredients:
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1 Cucumber: A hydration powerhouse, cucumbers help flush out toxins and provide essential vitamins.
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2 Lemons: Rich in vitamin C, lemons boost your metabolism and enhance digestion.
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1/2 Ginger Root: Known for its anti-inflammatory properties, ginger aids in digestion and reduces bloating.
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Mint Leaves: Refreshing and aromatic, mint soothes the stomach and improves digestion.
Preparation:
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Wash all the ingredients thoroughly.
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Peel and slice the cucumber and ginger.
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Squeeze the juice of the lemons.
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Blend all ingredients with a cup of water until smooth.
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Strain if necessary and serve chilled with a garnish of mint leaves and a slice of lemon.
This detox smoothie can be consumed in the morning or as a midday refreshment. Consistent intake, along with a balanced diet and exercise, may help you achieve your weight-loss goals while energizing your body.
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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)
