Juice reboot – the verdict

It’s the morning after our 1-week juice reboot, so a time to reflect as I drink my hot water with a slice of lemon.

After 3 days of feeling tired (and as a result a little short tempered) from day 4 onwards I felt FANTASTIC, not just on the 4th day, even today I’ve woken up feeling rested and full of energy for the day. For this reason alone I recommend a reboot to everyone!

It’s been delightful eating all the colours of the rainbow on your plate or in your juices – some of the green ones do taste a little swamp-water like but others have been delicious. Either way, it’s impressive how many vegetables you can fit into one juice – going forward we are going to continue juicing at least once a day to make sure we get all our nutrients in.

Things I was concerned about…
Quick weight loss and looking wrinkly as a result of it: I’m pleased to say that neither of us have had any drastic weight loss (and we didn’t want to). I have no more wrinkles than normal and other people have told me I don’t look gaunt. That said, the scales record a weight loss of 1kg.

Constantly feeling hungry: not a problem at all, we’ve had plenty to eat and in fact one day I missed a breakfast smoothie and another and afternoon juice because I just couldn’t fit it all in.

Fatigue: Yes, as already mentioned the first three days I felt exhausted. That said, my husband didn’t, as he started feeling brilliant after just two days, not three.

Things I was hoping for…
Glowing skin: I started out with a few a few spots but they have thankfully now cleared up. I’m not sure if my skin has changed, but my hubby’s has – it’s an all over healthier look and glow.

Lots of energy: a big YES!

A general feeling of wellbeing and health: yes again, we both feel great!

Going forward…
As I mentioned above, we will continue drinking at least one juice a day to keep up the high nutrient intake. Because we both feel so good the plan is to do a 3-day detox once a month.

If you’d like to do the reboot too, I got the plan and all recipes from http://www.rebootwithjoe.com/

Here’s a recipe for a nutrient packed green juice:
(Makes 2 generous servings)

10 kale leaves
2 large handfuls of spinach
6 romaine lettuce leaves
2 cucumbers
2 celery sticks
2 green apples
1 lemon (I have learnt that you should remove lemon skins, otherwise juice is quite sharp)

I loved Joe’s Sporty Spice (red juice)
Makes 2 servings
Nutrition per serving: 146 kCal; 610 kJ; 5 g protein; 31 g carbohydrates; 1 g fat; 0 g saturated fat; 5 g fiber; 20 g sugar; 175 mg salt

4 beets
2 carrots
2 celery sticks
2 oranges
1 lemon
2 handfuls of basil

And finally this morning breakfast smoothie is delicious!


Island Green Smoothie
Makes 1 serving
Nutrition per serving: 496 kCal; 2073 kJ; 8 g protein; 91 g carbohydrates; 17 g fat; 3 g saturated fat; 17 g fiber; 63 g sugar; 154 mg salt

1 mango
1 banana or fresh coconut
1 avocado
a handful of spinach
125 ml (4 oz) coconut water
ice cubes

Directions: Place all the ingredients in a blender and whiz until smooth.


Mint and Pomegranate thirst quencher


In the glorious summer weather we’ve been having in the UK, why not give this mint an pomegranate drink a try?

Take one pomegranate and remove all the fruit inside (our buy a pack ready made for you – I know it’s a rip off but it is a lot easier) and mash it a little with a good handful of fresh mint. Pour over a jug full of ice and fill with soda water, or another sparkling water.

That’s it! The taste is only subtle, and the drink very refreshing!

Basil and lemon oil

basil and lemon oil

Another recipe of Jamie Oliver’s, today I made this basil and lemon oil for the first time and will definitely be making it again.

It’s simply the below ingredients mixed with a hand blender, but would be just as good if the basil was chopped up very small, or all ingredients in a pestle and mortar:
– 8 tbs olive oil
– juice of 1 lemon
– a good handful of fresh basil
– salt & pepper

Extremely tasty when drizzled over mixed antipasti of mozzarella, tomatoes, cured meats, olives and a handful of mixed salad – great for summer days!

Lemon ice cream


Although the weather has got colder the ice cream making has not stopped – we love this lemon ice cream because its tasty and fresh and as a bonus pretty simple to make.

It uses a tin of low fat condensed milk (until recently I never thought you could use this for ice cream), half a tub of elmlea double cream (144ml), the juice of 4 lemons and the grated zest of 2 lemons.

Give all ingredients a quick whisk and pour into the ice cream machine for 30 mins, serve whenever you’re ready.

Marrow and ginger jam

I’ve been on the hunt to find different recipes to make with the massive marrow I was given as a gift a couple of weeks ago.
Frankly, I would be happy to eat the whole thing stuffed with various fillings, like the veggie one I made the other day, or beef mince with plenty of cheese on top, or Moroccan style with a lamb mince and spices as suggested by a colleague.

However, now that I write a blog I feel obliged to try some more inventive things. So after some scouring of the net I went to the site that never lets me down – BBC Good Food – and found this recipe for marrow and ginger jam.

I assumed this would be a chutney type jam to have with cheese and biscuits, but looking at the sugar content that couldn’t be right – wouldn’t marrow jam be just a little strange? There’s only one way to find out, so I got cooking.

As with all jams (which I know as of this week), you need equal amounts of your main ingredient – in this case marrow – and jam sugar, apparently not to be confused with preserving sugar.


To make marrow and ginger jam you need:
– equal amounts of marrow and jam sugar
– grated rind and juice of 2 lemons
– around 50g of peeled, finely grated fresh ginger


Cook the marrow, chopped to the size of sugar cubes, on a low heat with the juice of half a lemon until softened, but not too mushy. (I had 600g of each)

Once softened, add the sugar a stir until completed melted, then add the rest of the lemon juice, lemon zest and ginger.

Bring the boil and simmer for 10-15 minutes until at ‘setting point’.


To test for setting point, put a saucer into the freezer well before you start boiling. Spoon a little of the jam onto the saucer. Once cool, push it with your finger. If the jam wrinkles, it’s ready.
I’ll be honest, I hadn’t prepared my frozen saucer, so just guessed the jam would be OK, it’s a little on the watery side, but otherwise fine.

Once done, pour the jam into warm, sterilised jars and seal.

The marrow jam is definitely a sweet, rather thank savoury jam. I might have put in a little too much ginger as its a little on the tangy side although the flavours are meant to mature over time, so this might change.
It doesn’t taste much of marrow at all, more like a lemony ginger marmalade.

It’s going to be lovely on toast for the next few months, also with yogurt and granola for breakfast.


Lemon meringue


This is my mum’s signature recipe- she’s been making it for as long as I can remember and whoever she makes it for always loves it. It turns out that it’s a recipe she got in a little book with her kenwood mixer (some time in the late 70s or early 80s, I assume).

The recipe calls for a 7 or 8 inch flan case. My mum uses sponge cake and cut in into thin slices and put it in the bottom of the dish. Another variation
is to use a cheesecake base, with crushed biscuits. You could miss out the base completely and just make the curd and put the meringue on top (saves on the calories). I made short crust pastry and blind baked a case.

So here’s the instructions for the full shabang.

Short crust pastry:
175g flour
75g cold cubed butter
50g caster sugar
1 egg

Put the flour and cubes of butter in a bowl, mix with your fingers until its the consistency of breadcrumbs.
Mix in the sugar
Add the egg and until it all comes together as a pastry, you might need to add a little water to help it along
With short crust pastry you ideally put it into the oven for an hour to chill, then roll out and put in a greased and floured baking tin.
Bake in an oven on 180deg for around 20minutes or until a light brown.

In the meantime make the Filling :
(as this is an 80s recipe measurements are in ounces, I’ve done a conversion to grams)
1 lemon, quartered
4 oz sugar (113g)
2 eggs, separated
1 oz cornflour (28g)
Half pint water
1 oz butter (28g)

You need a liquidiser or hand blender for the filling.
Place the lemon, sugar, egg yolks cornflour and water in your liquidiser or hand blender container.
Switch on maximum speed and blend for ten seconds.
Pour through a sieve into a pan, pressing well with a spoon to extract all the liquid.
Add the butter and cook over a medium heat, stirring all the time, until the mixture thickens.
Continue cooking for 2-3 minutes, then remove from heat and allow to cool.
When cool fill the flan case.

Egg whites from earlier
3oz castor sugar (84g)

Place the egg whites in a bowl and whisk n maximum speed until thick.
Sprinkle in half the sugar and continue mixing until the mixture is quite stiff.
Switch off, remove bowl from machine and fold in the remaining sugar using the whisk in one hand.
Pile the meringue on top of the filling, making sure that it comes right to the edge.
Dust lightly with granulated sugar.
Place the pie in a moderately hot oven(200C/400F) for 5-10 minutes until meringue is golden.