Guess what? Many of you have been busting for the big announcement of dates for the next Gentle Body Cleanse. I’m delighted to reveal, the March Gentle Body Cleanse will kick off on March 17th! To secure your place, click on this link and if it sounds like it’s something your body is screaming for and need more info, get all the details of what’s involved here.
What you need to know is this:
If you’ve previously cleansed with me, the menu will be the same as our November Gentle Body Cleanse however your daily emails with new recipes will be this months new feature, meaning we will continue to grow your recipe library and what’s more, support you through the cleansing process. This means along with your 5 day menu plan, you will get an extra (and new) daily recipe to keep your taste-buds rocking along!
Ingredients: (Serves 2)
2 whole capsicums, halved with seeds and white parts removed
1 onion diced
1 cup of cooked rice
5-6 mushrooms chopped
½ cup peas
A few springs of thyme or your favourite fresh herb
Coconut oil or olive oil to fry
Salt and pepper to taste
In a fry pan, melt 1 generous tablespoon of coconut butter or olive oil.
Fry onions until clear.
Add mushrooms and peas and stir until cooked.
Add rice and season and cook for another 5 minutes, add thyme.
Arrange capsicums on a baking tray, cup side up.
Place rice mixture into each capsicum half.
Drizzle with oil and place into the oven for 20 minutes or until capsicum is cooked.
Serve with a green salad.
Image from Hayley Blease