Caribbean Cooking: Gut Cleanse with Dr. Elena Maganto

Here are a few recipes from the cleanse with some modifications
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’s Ship to Shore Cookbook Collection is available at your local marine or bookstore. Visit www.shiptoshoreINC.com email CapJan@aol.com Tel: 704-277-6521. Don’t miss the new cookbook added to Jan’s collection: DINING ON DECK