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.


Chocolate dipped candied orange peel


Peel of 3 oranges
350g sugar
120ml water
Chocolate for dipping into


1. Cut the peel into strips
2. Put the peel in a pan with water, bring to the boil and drain the water out. Repeat this twice more and the last time save the water.
3. Put the saved water in a large pan with the sugar. Bring to simmer and let it simmer for 10 minutes or just under.
4. Add the orange peel to the syrup and leave on a constant simmer for 45minutes – 1hour until it’s translucent.
5. Take the peel out with a slatted spoon and leave to dry for 4-5 hours on a drying rack or grease proof paper.

The candied peel is now done and could be used in home made mincemeat, or other sweets but I think it’s best dipped in chocolate.

Melt dark chocolate (I used Cadbury’s bourneville) and dip 2/3 of the candied peel in. Leave to dry once again and your peels are ready to eat and enjoy (or make a nice gift).

This would probably be nice with lemon or lime peel too.

Blueberry and Orange Cake

blueberry orange cake

For the past week I’ve been in the mood for doing some baking and I thought this a fruity cake is more appropriate for the summer, so with a little inspiration from my Hummingbird Bakery book came up with the recipe below for a blueberry and orange cake.

This would probably work with any other berries, and you could swap the orange with a lemon too.

190g butter
190g caster sugar
3 eggs
190g flour
1tsp baking powder
Grated zest of 1 orange
A punnet of blueberries (approx 150g)
A pinch of salt

For the orange glaze
Juice of 1 orange (used earlier for zest)
1 tbs caster sugar
A splash of water


– Pre-heat the oven to 170 degrees
– Cream the butter and sugar with a hand mixer (or machine, or with a hand whisk – although that’s much harder work) until fluffy
– Mix in the eggs, one at a time and grate in the orange zest (or lemon zest if that’s what you choose to use)
– Mix in the flour and baking powder (sifted)
– Add a pinch of salt and fold in the berries
– Pour the mixture into a greased and floured tin and bake for 50-60 minutes
– While the cake is baking, prepare your glaze by boiling the orange juice with 1 tbs of caster a sugar and a splash of water until it reduces slightly into a syrup (around 5 minutes)
– Once your cake is ready – the cake comes away a little from the sides of the baking tin and a skewer put into the centre comes out clean – make a few holes in the top of it with the skewer and pour on the orange glaze while still warm
– leave to cool completely before taking out of the tin and eating

Zesty orange and chocolate chip cookies


Cookies are the new cupcakes, no need to be fiddling with any fancy icing, they cook in under 10 minutes, and you can just put them into your handbag for sharing.

I made these orange and chocolate chip cookies by adding the grated zest of 1 orange and a packet of chocolate chips into the basic cookie dough, added and mixed in this order:
– 125g softened butter
– 100g sugar
– 1 egg
– 110g whole meal flour (you can use white if you prefer)
– half a tsp baking powder
– pinch of salt

Makes around 16 cookies


Once all mixed in and orange zest and chocolate are added, put the dough onto cling film, roll to a log shape and put in the freezer for 30minutes.


After 30mins take the dough out, slice and bake on greaseproof paper 5cm apart for 8-10 minutes on 200 degrees.

I find it easier to take the cookies off the paper once they have fully cooled.