Detox Lemon Spinach Smoothie

Do you detox? Honestly, I don't... I think our bodies are set up to detoxify all by themselves. Of course, we tend to put  a lot of stuff into our bodies that it really doesn't need ... too much sugar, caffeine, refined flour etc etc. And I for one will not be giving up all of that! So, to me, this smoothie is my way of putting a few good things into my body to make up for the junk. It's especially good when I have a sweet craving. The heat from the chili flakes and the tartness of the lemon seem to make the sweet craving go away...usually :)

Makes two small servings.

Ingredients

2 cups spinach
1/2 c frozen  blueberries
juice of 1 lemon
1/8-1/4 tsp chili flakes (depending on how much spice you can take)
1 apple, quartered, skin on
1 cup of cold water or enough to cover fruits and veggies

Instructions

Place everything in lender or Nutribullet. Blend until very smooth - about 1 minute.

Other smoothies you should try:
Green Goodness
Avocado Strawberry Smoothie
Blueberry Mango Smoothie
Blueberry Banana Tofu Smoothie
Pomegranate and Kale Smoothie
Strawberry Muesli Smoothie

Halibut and Spinach Curry

NB: I had planned on posting this in September! Not sure what happened....life I guess! Luckily, this recipe is still perfect for wintery nights. It also is a great dish for those of us with healthy eating resolutions! Enjoy.....

I know summer is barely over but my mind has already turned to crisp fall days and leaves of many colours. And for me, when fall arrives so do big, warm bowls of chowders, soups and currys. Pair these with crispy, buttery garlic bread and you have an easy, yet satisfying meal for yourself and guests.

This is a hearty curry meal that can also be served atop rice instead of bread. If you don't like halibut any other firm white fish will work wonderfully. It is not overly spicy and the left over sauce begs for extra bread to sop up every last bit!

Adapted from Canadian Living.
Serves 4.


Ingredients
1-1/2 lbs halibut
1 tbsp oil
1 small onion, diced
3 cloves garlic, minced
2 tbsp mild curry paste (I use Patak's)
1 tbsp gingerroot, minced (about 2 inch piece)
1 tsp ground coriander
1/2 tsp salt
1/4 tsp ground tumeric
4 cups baby spinach
3/4 c crushed tomatoes from can
1 can light coconut milk

What to do

• De-skin fish if required and cut into 1-1/2 inch cubes.
• Heat oil over medium temperature in large sautee pan. Add onion, garlic, curry paste, ginger, coriander, tumeric and salt. Sautee until onion are translucent and soft. About 5 minutes.
• Add spinach and cook until just wilted.
• Add tomatoes and coconut milk.
• Bring to boil.
• Add the fish and immediately reduce heat to simmer fish until cooked. Fish will be done when it can flake apart easily (about 8 minutes).
• Serve.