Ingredients: (serves 1)1 cup red cabbage1 medium carrot½ cup raw broccoli1 courgette/zucchini1 can shredded tuna in brine1 tsp mayonnaise1 tsp plain natural yoghurt1 tsp olive
Serves: 2 300g fresh tuna steak2 tablespoons olive oil1 teaspoon dried oregano1 clove garlic, gratedSalt and Pepper1 cup cherry tomatoesFresh basil and parsley, torn
Serves: 1 ½ fennel bulb120-150g salmon fillet1 teaspoon olive oil1 lemon1 teaspoon fresh thyme, choppedSalt and Pepper 1. Heat the oven to 200℃. 2. Prepare
Serves: 3-4 300g brussels sprouts 1 tablespoon olive oil Pinch salt 1 teaspoon wholegrain mustard 2 tablespoons flaked almonds, toasted 1 tablespoons dried cranberries,
Serves: 2 380g hake fillet2 tablespoons olive oil1 heaped tablespoon roasted masala1 teaspoon ginger, grated1 clove garlic, gratedZest of 1 lemon½ teaspoon saltFresh coriander (to
Serves: 1 ½ cup leek, chopped5 button mushroom, sliced1 tablespoon olive oil250ml chicken brothSalt1 courgette / zucchini½ cup cauliflower, grated½ cup cooked chicken, shreddedFresh corianderToasted
Ingredients:2 cups broccoli (stalks and florets)2 cups cauliflower (stalks and florets)½ avocado Dressing1 tablespoon wholegrain mustard3 tablespoons lemon juice3 tablespoons olive oil1 teaspoon honey2 tablespoon
Serves: 1 1 cup berries (strawberries / raspberries / blueberries)½ cup frozen banana1 cup cauliflower florets1 tablespoon grated ginger1 teaspoon cinnamon ½ teaspoon vanilla½ cup
1 small red cabbage, finely chopped 1 small cauliflower, finely chopped 1 small broccoli, finely chopped 1 cup microgreens (broccoli and radish, rocket) 1 apple
2 cups Spinach, finely chopped or use baby spinach 1 cup mixed detox microgreens ½ cucumber, sliced 2 raw zucchini, thinly sliced 1 Avocado 1
1 cup mixed broccoli, rocket, radish microgreens, ½ cup baby spinach leaves ½ cup berries (raspberries/blueberries) 20g cashews, 20g almonds ½ avocado ½ lemon squeezed
1 cup broccoli, rocket, radish microgreens 100ml pomegranate juice extract – no sugar added 80 ml coconut water 30g cashews 100ml water Option: Can add
Add titleSuperfood detox pesto: (corander/chili) (makes ~300ml) 1 and ½ cups coriander leaves, stalks removed ½ cup basil leaves 1 cup mix broccoli,rocket, sunflower and
1 and ½ cups basil leaves, stalkes removed ½ cup coriander leaves, stalks removed 1 cup mixed microgreens (broccoli, radish, rocket, sunflower) ½ cup garden
30ml apple cider vinegar1 tsp Dijon mustardJuice from 1 lemon30 ml extra-virgin olive oil1 small bunch of spring onions, choppedHimalayan salt to taste Mix together
Serves 2Ready in 5 minutes 2 cups plant-based milk (e.g. almond/cashew/oat)1 to 2 tsp honey1 tsp turmeric powder Optional extras:½ tsp ground ginger½ tsp ground
Serves 2Ready in 5 minutes Ingredients:2 cups plant-based milk (almond/cashew/oat)1 to tsp of honey1 to 2 tsp raw cocoa Method:Warm all ingredients together in small
Serves 1 1 medium ripe banana, peeled and frozen1T raw cocoa1T chia seeds1T flaked almonds (or nut butter) Place all ingredients in a blender, except
Makes 10 to 12 balls 12 dates, pitted1 cup almond flour½ cup desiccated coconut & extra for dusting1/3 cup coconut oil1/3 cup cocoa powder1 Tbsp
Serves 4 1 ½ teaspoons mustard seeds1 Tbsp coconut oil/ghee1 large onion, thinly sliced1 fresh chili, deseeded & finely chopped (or to taste)1 tsp ground
Serves 41 ½ teaspoons ghee/coconut oil4 chicken breasts/thighs1 quantity of pesto (see recipe below) Pesto ingredients:2 large handfuls of fresh basil (leaves & stalks), plus
Serves 4 1 ½ Tbsp coconut oil/ghee4 chicken thighs (skin on, and bone in: total 600g) – ideally, grass-fed, free-range/pasture-raised1 large onion, grated or finely
Makes 4 servings 2 tablespoons extra virgin olive oil or organic virgin coconut oil ½ cup chopped onion 2 cloves minced garlic 2 cup diced
1 Tbsp extra-virgin olive oil/coconut oil 2 cloves garlic, crushed 1 red onion, finely chopped 500g organic beef mince 1 carrot, finely chopped 1 courgette,
Microbiome Immunity
Metagenics Detox Questionnaire 
Ingredients: (serves 1)1 cup red cabbage1 medium carrot½ cup raw broccoli1 courgette/zucchini1 can shredded tuna in brine1 tsp mayonnaise1 tsp plain natural yoghurt1 tsp olive
Serves: 2 300g fresh tuna steak2 tablespoons olive oil1 teaspoon dried oregano1 clove garlic, gratedSalt and Pepper1 cup cherry tomatoesFresh basil and parsley, torn
Serves: 1 ½ fennel bulb120-150g salmon fillet1 teaspoon olive oil1 lemon1 teaspoon fresh thyme, choppedSalt and Pepper 1. Heat the oven to 200℃. 2. Prepare
Serves: 3-4 300g brussels sprouts 1 tablespoon olive oil Pinch salt 1 teaspoon wholegrain mustard 2 tablespoons flaked almonds, toasted 1 tablespoons dried cranberries,
Serves: 2 380g hake fillet2 tablespoons olive oil1 heaped tablespoon roasted masala1 teaspoon ginger, grated1 clove garlic, gratedZest of 1 lemon½ teaspoon saltFresh coriander (to
Serves: 1 ½ cup leek, chopped5 button mushroom, sliced1 tablespoon olive oil250ml chicken brothSalt1 courgette / zucchini½ cup cauliflower, grated½ cup cooked chicken, shreddedFresh corianderToasted
Ingredients:2 cups broccoli (stalks and florets)2 cups cauliflower (stalks and florets)½ avocado Dressing1 tablespoon wholegrain mustard3 tablespoons lemon juice3 tablespoons olive oil1 teaspoon honey2 tablespoon
Serves: 1 1 cup berries (strawberries / raspberries / blueberries)½ cup frozen banana1 cup cauliflower florets1 tablespoon grated ginger1 teaspoon cinnamon ½ teaspoon vanilla½ cup
1 small red cabbage, finely chopped 1 small cauliflower, finely chopped 1 small broccoli, finely chopped 1 cup microgreens (broccoli and radish, rocket) 1 apple
2 cups Spinach, finely chopped or use baby spinach 1 cup mixed detox microgreens ½ cucumber, sliced 2 raw zucchini, thinly sliced 1 Avocado 1
1 cup mixed broccoli, rocket, radish microgreens, ½ cup baby spinach leaves ½ cup berries (raspberries/blueberries) 20g cashews, 20g almonds ½ avocado ½ lemon squeezed
1 cup broccoli, rocket, radish microgreens 100ml pomegranate juice extract – no sugar added 80 ml coconut water 30g cashews 100ml water Option: Can add
Add titleSuperfood detox pesto: (corander/chili) (makes ~300ml) 1 and ½ cups coriander leaves, stalks removed ½ cup basil leaves 1 cup mix broccoli,rocket, sunflower and
1 and ½ cups basil leaves, stalkes removed ½ cup coriander leaves, stalks removed 1 cup mixed microgreens (broccoli, radish, rocket, sunflower) ½ cup garden
30ml apple cider vinegar1 tsp Dijon mustardJuice from 1 lemon30 ml extra-virgin olive oil1 small bunch of spring onions, choppedHimalayan salt to taste Mix together
Serves 2Ready in 5 minutes 2 cups plant-based milk (e.g. almond/cashew/oat)1 to 2 tsp honey1 tsp turmeric powder Optional extras:½ tsp ground ginger½ tsp ground
Serves 2Ready in 5 minutes Ingredients:2 cups plant-based milk (almond/cashew/oat)1 to tsp of honey1 to 2 tsp raw cocoa Method:Warm all ingredients together in small
Serves 1 1 medium ripe banana, peeled and frozen1T raw cocoa1T chia seeds1T flaked almonds (or nut butter) Place all ingredients in a blender, except
Makes 10 to 12 balls 12 dates, pitted1 cup almond flour½ cup desiccated coconut & extra for dusting1/3 cup coconut oil1/3 cup cocoa powder1 Tbsp
Serves 4 1 ½ teaspoons mustard seeds1 Tbsp coconut oil/ghee1 large onion, thinly sliced1 fresh chili, deseeded & finely chopped (or to taste)1 tsp ground
Serves 41 ½ teaspoons ghee/coconut oil4 chicken breasts/thighs1 quantity of pesto (see recipe below) Pesto ingredients:2 large handfuls of fresh basil (leaves & stalks), plus
Serves 4 1 ½ Tbsp coconut oil/ghee4 chicken thighs (skin on, and bone in: total 600g) – ideally, grass-fed, free-range/pasture-raised1 large onion, grated or finely
Makes 4 servings 2 tablespoons extra virgin olive oil or organic virgin coconut oil ½ cup chopped onion 2 cloves minced garlic 2 cup diced
1 Tbsp extra-virgin olive oil/coconut oil 2 cloves garlic, crushed 1 red onion, finely chopped 500g organic beef mince 1 carrot, finely chopped 1 courgette,
Copyright © 2023 Judith Wellness and Associates
Website developed and maintained by Nebula Designs
Copyright © 2023 Judith Wellness and Associates
Website developed and maintained by Nebula Designs
