Caribbean Cooking: Gut Cleanse with Dr. Elena Maganto

Here are a few recipes from the cleanse with some modifications
LOW CARB ANTI-PARASITES ENERGY BALLS - Gut Cleanse
The Low Carb Anti-Parasite Energy Balls

What was I thinking!? This month I agreed to take part in a 3-weeks gut cleanse, with Dr. Elena Maganto (www.elenamaganto-healthcoach.com) now in my 3rd week. Must say, it is very interesting and fortunately the cleanse has great nutritional tips and recipes; similar to what I share with you now. Here are a few from the cleanse with some modifications.

 

LOW CARB ANTI-PARASITES ENERGY BALLS

Prep time: 15 minutes
¼ cup melted coconut oil
½ cup nuts – pecans, walnuts, almonds, etc.
2/3 cup pumpkin seeds
1 tsp vanilla extract
¼ tsp stevia or monk fruit sweetener, to taste
2 cups frozen strawberries and/or blueberries
Garnish: shredded coconut and/or ground pumpkin seed

Mix all in a food processor and roll into small balls, about the size of a golf ball, then roll in the extra coconut and/or pumpkin seeds. Keep in fridge or freeze. They are delicious snack.

Note: You can add or reduce ingredients to get them the way you like.

 

GOLDEN MILK

Prep time: 5 minutes. Serves: 2
1 (13.5 oz can) of unsweetened coconut milk
1 cup water
¾ tsp. ground cinnamon
½ tsp. ground cardamom
1-1/2 tsp. ground turmeric
½ tsp, ground ginger
Pinch of ground black pepper
2 drops liquid vanilla stevia OR ¼ tsp of powdered stevia OR to taste

In a high-speed blender, combine all ingredients and blend until frothy. Transfer to a saucepan and warm the mixture over low heat. 

Hint: I also drink it room temperature and usually add 2 Tbsp of Chia Seeds to the blender mixture. Enjoy about a cup for breakfast and save remainder for later; either for lunch or when I get a hunger pang!

 

SAUTEED GREENS

Prep time: 10 minutes. Cooking time: 15 minutes. Serves: 2
2 Tbsp. coconut oil
2 leeks, cleaned and chopped
1 Tbsp. freshly grated ginger or ¼ tsp. ground
1 Tbsp. freshly grated turmeric or 1/4 tsp ground
Pinch of black pepper
Handful of chopped fresh parsley
¾ cup vegetable broth
Juice of a fresh lemon
Sea salt and freshly ground pepper, to taste
1 bunch of dark, leafy greens – kale, Swiss chard, spinach etc. broken in pieces

In a large sauté pan, heat the coconut oil and add the leeks. Cook for a few minutes until softened, before adding the ginger, turmeric, and black pepper. Stir and cook a couple of minutes. Add the leafy greens and cook for a couple more minutes until leaves are ultra-bright green. Add the broth and cover. Simmer/steam for several minutes until greens are softened, to your liking. Season with salt, pepper and lemon juice; mix altogether. Toss with parsley just before serving. 

 

BERRY JAM

Prep time: 10 minutes. Cooking time: 15 minutes. Makes: About ½ cup
2 cups berries – blueberries, blackberries, strawberries
2 Tbsp. chia seeds
Juice of one lemon
¼ tsp. stevia or monk fruit powder, or to taste

Purée berries in a high-speed blender. Transfer to a small saucepan and stir in chia seeds, lemon juice, and stevia. Cook over medium/low heat until thickened and reduced by about half the volume. Pour into a glass jar and let cool completely. Delicious!

Note: This can be stored in the refrigerator for two weeks.

Capt. Jan Robinson
Capt. Jan Robinson’s Ship to Shore Cookbook Collection is available at your local marine or bookstore. Visit www.shiptoshoreINC.com email [email protected] Tel: 704-277-6521. Don’t miss the new cookbook added to Jan’s collection: DINING ON DECK