Ingredients: 500 g beef, (Tafelspitz) 1.5 l of broth 4 carrots 1 leek 1/4 celeriac 1 onion 1 bay leaf salt and pepper Horseradish Sauce: 1 tbsp butter 1 tbsp flour 300ml beef stock 50ml double cream ½ of a horseradish ½ apple salt and pepper...
January is the month when I prefer to eat more or less meat-free and concentrate on healthy grains and vegetables. Especially after the last week of detox, I don’t feel like eating meat yet.
Honestly, I am very happy that the holidays are over. I try every year, (I really do) not to consume more food than usual but when the family comes together, you just have more to cook and more to eat at Christmas time. Now it's time for a week...
Pomegranate has three times more antioxidants than red wine or green tea and is rich in vitamin C. Beetroot improves digestion, is an excellent source of folic acid and a very good source of fiber, manganese and potassium
Toward the end of my detox week, I was craving more fruit. Cranberry is rich in Vitamin C, Vitamin A, and Vitamin K and helps improve digestion. Pineapple contains a lot of vitamin C, which strengthens the immune system, and also helps with indigestion.
Sweet potatoes are an excellent source of fiber and rich in iron, calcium, selenium, beta-carotene (vitamin A). The grapes are rich in antioxidants and can lower blood sugar levels and protect against diabetes.
On day 4 of my detox week, it was time to add some color to my juices. The taste is almost like a refreshing summer soup. Vegetables are an excellent source of vitamins A and C, potassium, folic acid and fiber. Ginger has an anti-inflammatory effect.
Celery has strong anti-inflammatory effects and Ruccola is filled with calcium, vitamins A, C, K, iron and with antioxidants.
Kale is very rich in vitamins K, A and C and together with tangerine is a good immune booster.
The cucumber is known for its moisturizing effect. Spinach provides your body with lots of iron and vitamins.