Detox with Asia Detox

From time to time our body needs to be cleaned up. A new 4-week detox program frees you – not just from pollutants.

Letting go, throwing off ballast, coming to terms with yourself – every now and then it’s just good. Not just mentally. The body also needs a big “clean-up action” in the liver, intestines, bile, kidneys and skin at least twice a year. Even those who eat healthily and live consciously have to get rid of pollutants from the body from time to time, which mainly enter the sensitive human ecosystem with food or the air. These are, for example, food additives, pesticide components, chemicals, but also medicinal substances. This “garbage” has to be taken out again so that it doesn’t make you ill. This is what a detox is for. Even for well-functioning excretory organs, especially the liver, this is extremely hard work and sometimes too exhausting. Especially then, when small lifestyle sins such as too much chocolate and red wine or too little exercise are added. “Then it’s time for detoxification, or detox for short,” says Dr. Antonius Pollmann, doctor for general and complementary medicine in Hamburg. “In naturopathic treatment, the term ‘expulsion’ is used to eliminate substances that burden the body. These are, for example, metabolic products, toxins and inflammatory substances.”

A detox is nothing new. But our 4-week program with Asia detox does. Because with him, draining procedures from three traditional Asian healing systems – Ayurveda, Traditional Chinese Medicine and Feng Shui – flow together. Elements such as yoga, aromatherapy or acupressure stimulate the blood circulation in the excretory organs, accelerate the metabolism and thus the detoxification program. You feel fresh and rested, sleep better, think crystal clear. Stress rolls off you. And you’ll get slimmer too – without a growling stomach.

This is how the detox cure works

Our four-week cure with Asia-Detox is based on a nine-part modular system. The advantage: You can
put together your personal detox program every day. And it works like this:
The 3 basics: nutrition, yoga and acupressure should be on your detoxification plan every day, with all their measures.
The 6 combination elements: In addition to the basic program, you choose at least one measure every day from two of the combination modules (breathing exercises, self-massage, meditation, baths, sweating and aromatherapy). If you have the time and desire, you can also opt for several elements and measures. And always happy to combine them in new ways.

The 3 basics for every day

1. Nutrition

Make sure that raw food is always at room temperature. “Warm up” salads with spices

When it comes to detox, nutrition is the key. There are a number of foods that support the body’s natural detoxification program. However, they also manage to bind deposited pollutants on their own and channel them out of the body. We have listed the 20 most effective for you in the box on page 63. You can help yourself to your heart’s content and hunger during the four weeks. Because they have very few calories. You can read below on the right what a typical Asian detox day with these foods could look like. Three main meals and two snacks are allowed. You can also combine the drinks listed below as you wish. Our tip: You can achieve a maximum detox effect with a combination of at least two drinks. “Slimming” milk, buttermilk,

Detox drinks

LEMON WATER Put the juice of 1/2 a lemon in 1/4 l of boiling water and stir in 1 teaspoon of honey. In the morning after getting up.

TURMERIC WATER Before going to bed, dissolve 1 pinch of turmeric powder in 1 cup of warm water and drink.

GINGER WATER Pour boiling water over 1 teaspoon of peeled ginger sticks in a thermos and leave to stand for 15 minutes. Don’t strain. Drink sips every half hour.

MILK THISTLE TEA Pour 1 heaped teaspoon of freshly crushed milk thistle fruit (pharmacy) with 1/4 l of boiling water, leave to steep for 15 minutes, strain. 1 cup 3 times a day.

BEETROOT JUICE 1/2 l daily. In addition: 3 times 2 tablespoons of sauerkraut or dandelion juice (health food store).

This is what a day looks like

With the Asia-Detox it is very important that the ingredients are fresh and organic. And that the dishes are chewed well: about 30 to 40 times per bite

Breakfast
70 g dried fruit
1/4 teaspoon Amchur (in Asia shops)
ginger
powder cinnamon powder
clove

dried fruit, cover with 300 ml water and spices and soak overnight. Cook for 10 minutes the next morning. Eat warm

Snack
chicory salad with pink grapefruit and coriander

Lunch 3 tbsp
basmati rice
1/4 tsp sea salt
1/2 tsp kapha churna (in Asian shops)
1 tsp fresh coriander leaves

300 ml water, add the washed rice, cook over medium heat for 20 minutes. Mix in the spices and garnish with the coriander leaves. For the hungry: baked oyster mushrooms (7 minutes at 240 degrees) with lime and garlic dressing

Snacks
Grated beetroot, apple with lemon and parsley

Dinner
20 g shrimp
30 g honeydew melon
40 g rolled oats
3 g ginger
1 tsp linseed oil
2 tbsp vegetable stock Cut

the shrimp and melon into small pieces and heat in the pan with the oil. Add the chopped ginger and sauté gently for 5 minutes. Add vegetable stock, rolled oats and 200 ml water. Simmer for 20 minutes. Season with a pinch of salt.

20 detox helpers from the kitchen

Pineapple: Your enzyme bromelain increases metabolism.

Apple : Pectin binds pollutants, organic acids strengthen the liver.

Artichoke : Cynarin stimulates liver metabolism and bile flow. Also good: milk thistle, ginger, cinnamon, cloves.

Eggplant : Vitamin B, C and bitter substances stimulate bile production.

Berries : A cocktail of over 20Tolfioow substances promotes kidney activity.

Pear : The dietary fiber pectin fuels the digestive work of the intestines.

Cayenne Pepper : Capsaicin accelerates detoxification through the skin.

Chicory : Contains a lot of potassium, phosphorus, vitamins C, B1 and B2, which detoxify the mucous membranes of the intestine.

fennel: Rich in fiber, which absorbs and eliminates toxins in the intestine. Supports kidney activity.

Pomegranate : Secondary plant substances promote the filter work of the kidneys.

Legumes : Their fiber acts like a spring cleaning in the gut.

Potato : The alkaline content allows the kidneys to eliminate toxins better. Also good: Basmati rice.

Garlic : High in selenium, which stimulates liver and bile metabolism. Also good: mushrooms, whole grains.

Orange : The high vitamin C and coumarin content stimulates the liver. Also good: lemon, grapefruit, coriander.

Radish : Glucosinulates boost liver detoxification.

arugula: Bitter substances and mustard oil glycosides have a digestive and diuretic effect.

Spinach : Detoxic with high base content. Also good: beetroot.

Sweet Potato : Manganese and iron support numerous detoxification processes in the body.

Zucchini : Their high content ofTolfioow substances (e.g. vitamin C, A, iron) increases metabolic activity. tomatoes too.

Onion: Sulfur compounds such as sulfides stimulate liver function.

Yoga

“Exercise” on a yoga mat in casual sportswear – but never right after a meal

HALF SWIVEL SEAT Sit
down with your legs outstretched and support your hands behind your bottom. Cross your right leg over your left, place your right foot on the floor parallel to the outside of your left knee joint, pull your left foot toward your bottom. Turn your head, upper body and arms to the right, support your right hand on the floor behind your bottom. Hold your right ankle with your left hand. Left upper arm pushes right knee slightly outwards. Look back over your right shoulder. Hold 10 deep breaths. change side. 15 times per page.

SHOULDERSTAND
While lying down, pull your knees to your stomach, stretch your legs up towards the candle with a little momentum, shoulders and upper arms are completely on the floor. Hands support the iliac crest or lumbar spine, depending on convenience. Hold 10 deep breaths. Slowly return to the starting position. Repeat 10 times.

PLOW Lie
on your back, arms beside your body. Press your legs into the candle with a slight swing, bring your arms together so far that the fingers of both hands interlock. Bring your legs straight behind your head, push through, toes touch the floor. 10 deep breaths, return to the starting position. 15 times.

KOBRA
Lie on your stomach, spread your legs hip-width apart. Put your hands on the mat next to your chest. Extend your legs far back from your navel without lifting them off the floor. Push your torso off the floor with your hands and arms. Hold for 10 deep breaths. Roll your upper body back onto the floor. Take 8 deep breaths, then push off the floor again into cobra pose. 15 times.

Acupressure

Using the firm pressure of just one finger, massage each acupressure point for two to three minutes. Repeat all exercises 10 times

HEAVEN’S DOOR ANGLE
These two melodious acupressure points are located about two finger widths above the navel. And each about four centimeters to the right and left of him. Important: Press both energetic meridian points at the same time with one finger of the hand on the same side.

THREE MILE POINT
You will find the acupressure point on the front of the lower leg, about an inch below the kneecap and about an inch next to the lower leg bone, on the outside of the calf. Important: Massage the three-mile point simultaneously on both legs with the same hand.

LIVER POINT
This acupressure point is on the top of the foot – two thumbs below where the big toe and second toe separate. Massage the point on both feet at the same time with the hand on the same side.

The 6 combination elements

1.Breathing Exercises Sit comfortably but with your back perfectly straight so you can breathe deeply in and

out. POWER BREATHING Breathe in
deeply through your mouth, close it and breathe out quickly through your nose. After a short break, repeat 5 times.

ALTERNATIVE BREATHING Put
the thumb of your right hand on your right nostril. Squeeze the nostril with it, exhale through the left. Place index and middle finger on left nostril, pinch nostril together. Inhale through the right nostril. Close your right nostril with your thumb while exhaling from the left. Now breathe in on the left. Close on the left, exhale on the right. 3 minutes long.

CHIN CLOSURE
Breathe in through your nose. Hold your breath for as long as you can. Push your chin into the pit of your neck. On the exhale head back up. 20 times.

2. Self
– massage Always massage yourself with warm hands

. Recipe for a massage oil:
Mix 50 ml jojoba oil with the following essential oils: 6 drops sandalwood, 6 drops bergamot, 6 drops peppermint, 3 drops cardamom, 3 drops bitter orange, 1 drop neroli , 1 drop patchouli.

Liver massage While
lying down, place your left hand on your right upper abdomen – palm of your hand below your breastbone, fingers pointing towards your rib cage. Right hand with touch contact underneath. Circle both hands clockwise 30 times to your navel. Then 30 times in the other direction. Rest hands on upper right abdomen for 5 minutes.

Foot massage While seated, use all five fingers of one hand to pluck the Achilles tendon above the heel 20 times . Massage the soles of the feet in small circles for 5 minutes up to the toes with strong pressure, then pluck vigorously 3 times on each toe.

3. Meditation
Lie down comfortably, close your eyes, breathe in and out calmly

For the liver
Place your left hand on your right upper abdomen, push your index and middle fingers slightly under your rib cage. Direct your attention to this spot, consciously breathe in there – directly under your hand, deeper and deeper. Down to the liver. Smile into the organ in your mind. Send warming energy to the liver with every smile. 15 minutes long.

For the metabolism
Then send every breath and every warming smile into
every single liver cell in your mind’s eye. 15 minutes long.

4. Baths
Make brush massage for 5 minutes. Then bathe for 20 minutes at 39 degrees

• Cut 1 dried GINSENG ROOT (pharmacy) into pieces and place in 2 liters of cold water. Cook in a covered pan for 10 minutes. Strain and add to bath water.
• Pour 1 liter of boiling water over 100 g of GREEN TEA, cover and leave to steep for 15 minutes. Put in the bath water.
• Add 1 tablespoon of powdered ALGAE (pharmacy) and 5 tablespoons of sea salt to 2 liters of boiling water and stir. Cover and leave to stand for 5 minutes and pour into the bath water.

5. Sweating
Leave the heat applications on until they cool down

GINGER STEAM BATH Pour
3-4 teaspoons of fresh ginger sticks into 500 ml of boiling water, cover and leave to stand for 15 minutes. Add another 500 ml of boiling water and allow to cool slightly. Hold your face under a towel tent over the rising steam. Breath in and out deeply.

HOT ROLL Roll up the terry
towel in a funnel shape. Pour in very warm water until the outside of the roll is damp. Roll up the roll evenly, place on the right upper abdomen.

CUMUM WRAP Pour
500 ml hot water over 2 tablespoons of cumin seeds and leave to stand for 10 minutes. Saturate a linen cloth with it, place it in the middle of your stomach, put a dry cloth and woolen blanket on top. Alternating with sage.

6. Aromatherapy
Pour 2 to 3 drops of essential oil into an aroma lamp. These oils activate the metabolism in the four detoxification organs

Liver : peppermint, rose, cypress, sage

Kidneys : bergamot, spruce, pine needles, orange

Intestines : rosemary, thyme, cinnamon, anise

Skin : Lemongrass, Mandarin, Cedarwood, Myrrh

The self-experiment

“I feel CHEERFUL and LIGHT”

First try it out for yourself, then write: a tricky motto in itself for a medical editor. But when it comes to Asia detox, the best ever. At least that’s what department head Susanne Schütte thought and she started the four-week self-experiment full of energy. Read for yourself how she felt about it.

Susanne Schütte even lasted seven weeks

1 week:
I’m very good, but nothing is happening! Getting started is tough. Even with the three basics, I’m a stranger. Musty milk thistle tea instead of my beloved cocoa, bland turmeric water instead of a glass of Shiraz. As a professional, the recipes quickly take me to my logistical limits – sometimes to those of my taste buds too. Amazing acupressure: The pressure on my “hinge of heaven” always makes my stomach growl. Is there something going on in terms of detox? Yoga is my darkest chapter. The “shoulder stand”: good that nobody sees it, that’s all I can say! I tip shakily more than keep my legs still and bolt upright in the air. And because everything is so exhausting, I decide every day to do the “sloth combos” of bathing and sniffing aromatic oils. It has brought nothing so far, just eaten up my free time.

2 weeks:
My body, my thoughts feel so lightThe frustration of the first week runs deep. Actually, I don’t feel like it anymore. But like Hupsi, the raised musical monkey, I detox myself dispassionately and bravely continue through the Asia cure. And develop into an unexpected talent for coordination. On Monday I go to the supermarket with the shopping list for the whole week. After work, I pre-cook and freeze as much as my fridge can hold. I’m increasingly liking the fluffy lightness of the exotic dishes. No more heartburn after eating, no feeling of fullness, no more tiredness. I’m elated, even when I’m thinking. I like the idea of ​​toxins being filtered out of my body. I notice that too. Because since the middle of the week I have had a lively digestion, for “little girls” I have to do twice as often. I want more detox – and treat my liver to cumin wraps and meditation every day. In addition, I breathe intensively for my metabolism.

3 week:

woman couch foot

Three kilos are gone and I’m just enjoying the time to myself. I can’t believe it. And that although I have never starved. On the contrary, I often had to force myself to eat between meals. Now a detox hype is infecting me. Every day there is one measure from all six combination elements on my program. They are pure wellness and are really good for me. Because they give me time just for me. Time that I would never have allowed myself otherwise. I feel brighter, more resilient, can concentrate better and don’t have to stick so many notes to my computer anymore.

4th week:
I feel so comfortable in my own skin and extend the detox My ultimate success week – detox in full swing. The pounds fall off by themselves, almost every day. It’s six kilos now, my pants are sagging. My skin is no longer so pale and dry, the “hectic” spots on my face are gone. I no longer have stress stomach ache. But I sweat a little more, not only with the ginger head steam bath. Gladly at night, which disturbs sleep a little. But that too is detox. I feel great, just can’t stop detoxing. And add three more weeks of treatment.

© Liza Rothfuss

Detox with Detox

6 detox rules

1. Alcohol, coffee, black tea, cola and other sugary fizzy drinks and soft drinks are on the prohibited list during the detoxification cure.Smoking anyway.
   2. The same applies to sweets of all kinds. Chocolate and cake are particularly counterproductive, as they burden the detoxification organs with sugar and fat.Allowed: 2 teaspoons of honey a day. And salt food as little as possible, rather season it with fresh herbs.
   3. Laxatives – including herbal ones – prevent the intestine from finding its natural digestive and detox rhythm. Many also smuggle additional stressful, exogenous substances into the organism.
   4. Our detoxification organs now need particularly long regeneration phases. Therefore, the duration of sleep per night should not be less than seven hours. Ideal: if two hours are before midnight.
   5. Have lunch no later than 1 p.m. and dinner no later than 7 p.m.
2. Detoxing doesn’t work properly without at least 30 minutes of physical activity a day in the fresh air.

Detox with Detox

More Asian detox recipes

breakfast

Cinnamon rice with barley
50 g wholegrain basmati rice
20 g pearl barley (whole barley)
½ tbsp olive oil
150 ml water
1 cardamom seed pod
1/2 cinnamon stick
1 pinch of sea salt

Preparation:
Wash the rice and pearl barley, soak in a little water for 30 minutes, drain. Heat olive oil in a saucepan, sauté rice and pearl barley for 1 minute, stirring frequently, until translucent. Pour in the water and slit open the cardamom pod. Crush the seeds it contains and add to the grain with the cinnamon stick. Cover and simmer over medium heat until rice and pearl barley have absorbed all of the liquid, about 35 minutes. Remove the cinnamon stick and season with salt.

Spelled khir
3 tbsp spelled flakes
1 tsp linseed oil
200 ml water
1 pinch ground cardamom
1 tsp chopped almonds
1 tsp forest honey
1 pinch of sea salt

Preparation:
Heat linseed oil, lightly toast the spelled flakes for 5 minutes. Add water, cook over medium heat for 10 to 15 minutes. Stir in the almonds and honey, season with salt.

© Janusz Z. Kobylanski – Fotolia

honeydew melon

Light fruit salad
150g ripe nectarines 150g
ripe cantaloupe or honeydew melon
1 medium pear
1 banana
1 pinch cinnamon
2 tbsp apple juice
5 pecans

Preparation:
Cut the fruit into small pieces and thinly slice the pecans. Mash the banana with a fork, mix with the cinnamon and apple juice and pour over the fruit.

Millet muesli
100 ml water
2 tbsp millet
3 mint leaves
2 dried, finely chopped dates
1 tbsp roughly chopped walnuts
1 pinch of cinnamon 1 tsp forest honey
1 tsp linseed oil
½ grapefruit , cut into wedges 2 tbsp
spelled cornflakes

Preparation:
Boil the water, add the millet, cover and cook for 5 minutes. Switch off the stove and leave to swell for about 10 minutes. Pour into a bowl, mix with honey, allow to cool. Roast the walnuts and dates in linseed oil and pour over the muesli. Scatter grapefruit wedges and cornflakes on top. Scatter chopped mint on top.

Steamed apple rings with sprouts
1 tart apple
150 ml water
1 pinch each of turmeric, clove powder and cinnamon 1 tbsp
roasted rye flakes 1 tbsp concentrated
pear juice
½ tsp lemon juice
1 tsp fenugreek sprouts

Preparation:
Peel the apple, core, cut into slices and sprinkle with lemon juice. Boil water with spices and flakes for 5 minutes, add apple slices and leave covered for 10 minutes over low heat. Place in a bowl, sweeten with concentrated pear juice and garnish with sprouts.

Raisin semolina porridge with apricots
4 dried apricots
25 g raisins
1 cardamom seed pod
150 ml water
50 g wholemeal spelled semolina
¼ tsp turmeric
½ tsp forest honey
¼ tsp cinnamon
1 tsp sunflower oil

Preparation:
Wash the apricots and raisins, soak them in 1 cup of water for 10 minutes. Slit open the cardamom pod and crush the seeds inside. heat water. Add sunflower oil. Add the wholemeal semolina just before boiling, bring to the boil while stirring frequently, then turn the heat down to a low. Dice the apricots and add to the semolina porridge along with the raisins. Add cardamom, turmeric and forest honey, boil again briefly. Sprinkle with cinnamon before eating.

Rice pancakes
50 g basmati rice
50 g white lentils
¼ tsp fenugreek seeds
1 tbsp sunflower oil
1 pinch sea salt

Preparation:
Wash the rice, lentils and fenugreek seeds, soak in ½ l of lukewarm water overnight. Drain off the water, add 200 ml of lukewarm water and salt, puree finely in a blender. Let the dough swell in a warm place (e.g. heater) for another 5 to 6 hours. Heat the sunflower oil in a pan, add 2 to 3 tablespoons of the batter to the pan, spread thinly, fry over a medium heat for 2 to 3 minutes. Turn and fry for another 2 to 3 minutes. Do the same for the rest of the pancake batter. Delicious with: unsweetened applesauce.

Detox with Detox

snacks

carrots, coriander

Coriander
carrots 500 g carrots
1 bunch coriander
1 tsp forest honey
30 g fresh ginger
½ tsp soy sauce
1 tsp sesame oil
1 pinch salt

Preparation:
Wash carrots and ginger, peel, cut into fine strips, wash coriander and roughly chop. Pour warm water over the carrot strips and drain. Put in a bowl, sprinkle ginger strips and coriander on top. Mix together the soy sauce, sesame oil, salt and honey. Pour over the raw food. Divide the serving between two snacks.

Dried fruit compote
70 g dried fruit (e.g. bananas, apples, plums)
300 ml water
for each ¼ tsp ground ginger, cinnamon, clove powder

Preparation:
Wash the dried fruit, soak overnight with 300 ml water and the spices. Cook for 10 minutes the next day, eat warm.

Cold dressed oyster mushrooms
100 g fresh oyster mushrooms
1 tbsp soy sauce
1 tsp sesame oil

Preparation:
Clean the oyster mushrooms and blanch them in boiling water. Drain, cut into fine strips and arrange on a plate. Mix together the sesame oil and soy sauce and pour over the mushrooms.

Sprout salad
100 g mung bean sprouts
50 g fenugreek sprouts
½ onion
1 tsp curry
½ green chili pepper
2 pinches of Asafoetida (Asian food shops)
2 tsp lemon juice
1 tbsp coconut flakes
1 tbsp coriander green
1 tbsp olive oil
salt

Preparation:
Wash the sprouts, drain and mix, put in a bowl. Finely chop the onion and chilli. Heat olive oil, sauté onion, chili and asafoetida for 2 minutes, pour over the sprouts. Add remaining ingredients and mix.

Fried onion strips
100 g red onions
1 clove of garlic
1 tbsp soy sauce
1/2 tsp forest honey
1 tsp dark rice vinegar (Asian shops)
1 tbsp olive oil
salt

Preparation:
Peel the onions and cut into fine strips, peel and crush the garlic cloves. Heat oil in pan, sauté onions and garlic. Stir in the soy sauce, rice vinegar, salt and forest honey.

Stuffed figs

figs

4 fresh figs
8 whole peeled almonds
1 pinch Amchur (Asialaden)
100 ml pear juice
¼ tsp ground ginger
1 tsp forest honey
4 mint leaves

Preparation:
Wash and halve the figs. Score each half in the middle and insert 1 almond. Mix forest honey, ginger and amchur with the pear juice. Cover and marinate the fig halves in it for 30 minutes. Garnish figs with mint leaves. Eat with the pear juice marinade.

Spiced rice with asparagus
50 g basmati rice
3 sticks of green asparagus
1 tbsp sunflower oil
½ tsp each ground cumin, coriander, turmeric
¼ tsp cinnamon
100 ml water
sea salt
a few drops of lemon juice

Preparation:
Wash the rice thoroughly, soak for 15 minutes and drain. Heat sunflower oil in a saucepan, first roast the spices for ½ minute and then roast the rice for a further 2 minutes until translucent. Heat the soaking water and add, stir and cover. Bring the rice to the boil, cover and simmer for about 15 minutes over a low heat until it has completely absorbed the water. Meanwhile, clean the green asparagus and cook in lightly salted water until al dente. Drain and cut into small pieces. Add to the rice, fold in the salt and drizzle over the lemon juice.

Detox with Detox

Having lunch

vegetables

Vegetable stir-fry 1 onion
2 tbsp olive oil
100 g fresh shiitake mushrooms
1 carrot
1/2 zucchini
½ red pepper
1 clove of garlic
5 florets of broccoli
1/8 l vegetable stock or broth
2 tbsp soy sauce
Lemon juice, salt, pepper

Preparation:
Peel the onion, chop finely, sauté in olive oil. Add cleaned mushrooms, sauté. Peel and dice the carrot, slice the courgettes, cut the cored peppers into fine strips, peel and crush the garlic clove. Blanch the broccoli florets in boiling salted water for about 3 minutes. Add the vegetables to the fried mushrooms and simmer for about 10 minutes, gradually adding the vegetable stock and soy sauce. Finally, season with lemon juice, salt and pepper.

Sea bream rice dish
50 g sea bream fillet 1
tbsp white sesame (Asian store)
1 tbsp soy sauce
½ tbsp rice wine
50 g cooked rice
2 plates of pressed seaweed (Asian store)
½ tsp mustard
100 ml green tea

Preparation:
Rinse white sesame with clear water, roast in a pan, grind. Add soy sauce and rice wine and stir. Lightly sear the fish in it, then cut into fine strips. Put the freshly cooked, still warm rice in a bowl, drape the fish on top and pour the sauce over it. Brush the seaweed with mustard and add to the hot tea. Cover and leave for about 3 minutes. Only then eat.

Chicken radish soup
200 g chicken breast
250 g white radish
3 large shiitake mushrooms
1 large piece of ginger root
1 medium-sized leek
1 clove of garlic 1 tbsp
sesame oil
1 dash vinegar chicken stock salt

Preparation:
Wash the chicken breast and put it in a saucepan. Clean the leek and cut into slices, peel the radish, wash and cut into cubes. Peel and dice the ginger, peel and crush the garlic clove, clean and slice the mushrooms. Add to the chicken breast, cover with vegetable stock and simmer covered over low heat until the chicken breast is cooked. Slice the meat and put it back in the pot. Season with sesame oil, vinegar and salt.

Bean and paprika subzi
75 g green beans
1 yellow paprika
5 cherry tomatoes
1 spring onion
½ tsp freshly grated ginger
1 tsp sesame oil
½ tsp freshly chopped savory
½ tsp tridosha curry (Asian shop)
3 tbsp water
1 tbsp sesame powder (Asian shop)
salt

Preparation:
Wash and clean the vegetables and cut into 1 to 2 cm pieces. Cut the spring onions into fine strips and halve the cocktail tomatoes. Heat sesame oil in a pan and sauté the spring onions over medium-high heat for 2 to 4 minutes. Add beans, savory and 3 tbsp water and cook covered for 5 minutes. Add the tomatoes, peppers, ginger and curry and sauté for a further 3 minutes over high heat. Add sesame powder and taste. Eat with basmati rice.

Broccoli and Chickpea Gratin

Chickpeas

50 g chickpeas
250 g broccoli florets
2 tsp olive oil
1 tbsp spelled more
75 ml soy milk
¼ tsp ground cumin
¼ tsp Amchur (Asianladen)
½ tsp finely chopped fresh ginger
1 pinch nutmeg
1 tsp chopped almonds
salt

Preparation:
Wash the chickpeas and soak them in ½ l of lukewarm water overnight. Drain the water, cook the chickpeas in 250 ml fresh water for about 30 minutes, drain the water. Bring 1 l water to the boil, salt and blanch the broccoli florets for 3 minutes until al dente, rinse in cold water. Preheat the oven to 180 degrees circulating air. Heat olive oil in a small saucepan, add spelled flour and sweat over medium heat for 2 to 3 minutes. Slowly add the soy milk with the remaining spices while stirring. Mix the broccoli and chickpeas, place in an ovenproof casserole dish, pour the sauce over it and bake for 10 minutes. After 7 minutes sprinkle chopped almonds on top and finish baking until almonds are golden brown.

Baked celery sliver
½ medium-sized celery
1 pinch turmeric
salt
2 tbsp chickpea flour
1 tsp tridosha curry (Asian store)
½ tsp tandoori masala
½ tsp amchur (Asian store)
1 tbsp sesame seeds
1 tsp semolina
3 tbsp water
salt

Preparation:
Wash and peel the celery and cut into 3 to 4 finger-thick slices. Cook until al dente in ½ l of water with salt and turmeric, remove and rinse in cold water. Drain. Make a thin dough from chickpea flour, spices, semolina and water. Preheat the oven to 180 degrees. Dip the celery slices in the batter, place on a baking tray lined with baking paper, sprinkle with sesame seeds and bake for 15 to 20 minutes.

* Mung bean soup
3 tbsp whole mung beans
300 ml water
1 pinch each ground ginger, coriander, amchur (asian store), turmeric and cumin 1 pinch
each ground chilli and asafoetida (asian store)
1 tsp forest honey
¼ tsp sea salt

Preparation:
Wash the mung beans, soak in a bowl of warm water overnight, drain the water. Bring 300 ml fresh water to the boil, cook the mung beans with asafoetida for 45 minutes until soft. Blend, add spices and salt and cook for another 5 minutes. Mix the honey into the soup.

Detox with Detox

Dinner

Coconut Soup

coconut

¼ cup basmati rice 300ml
coconut milk
1 tbsp fresh ginger, sliced ​​into strips
Juice of ½ lemon
¼ tsp chilli powder
1 tbsp finely chopped coriander

Preparation:
Boil the rice in the coconut milk, cook over a low heat until al dente. Stir in the ginger, lemon juice, and chili powder. Finally add the fresh coriander.

* Celery salad with walnuts
50 g walnuts
200 g celery stalks
2 tbsp sesame oil
1 tbsp freshly chopped coriander
1 pinch of sea salt

Preparation:
Clean the celery, destring, wash and cut into strips approx. 3 cm long. Blanch for 2 minutes and rinse with cold water, drain. Arrange on a large plate, season with salt and sesame oil. Briefly put the walnuts in boiling water, drain. Skin, chop and pour over the celery. Scatter coriander on top.

Spinach with sesame
200 g baby spinach
20 g light sesame seeds
some salt 1 tablespoon sesame oil

Preparation:
Roast the sesame seeds in a pan. Wash the spinach, blanch briefly, drain and leave to cool. Arrange on a plate with salt and sesame oil, sprinkle with toasted sesame seeds.

Chinese potato salad
100 g potatoes
100 g cucumber
50 g soaked Mur-er mushrooms (Asian shops)
50 g leek strips
2 tsp finely chopped ginger
150 g tomatoes
2 – 3 tbsp sesame oil
1 tbsp sesame paste
1 tbsp Chinese vinegar (Asian shops)
salt

Preparation:
Boil the potatoes with their skins on, peel and cut into slices. Wash, blanch, skin and remove the seeds from the tomatoes. Dice the tomato flesh, peel and also dice the cucumber. Wash the mur-er mushrooms and cut into strips. Put everything in a bowl together with the leek and ginger. Mix sesame oil, sesame paste, vinegar and salt and pour over the salad, mix well and leave to stand for approx. 1 hour.

Chickpea Pancakes

pancakes

100 g chickpea flour
100 ml water
11/2 tbsp fresh rosemary
1 tbsp sunflower oil
2 tsp capers in olive oil
salt

Preparation:
Sieve the chickpea flour into a bowl, mix with the water to form a smooth dough. Stir in salt, rosemary and oil, leave the dough to rest for 30 minutes. Heat some sunflower oil in a pan. Stir the drained capers into the pancake batter, fry in the pan.

Apple curry soup
½ onion
1 pinch aniseed
300 ml water
1 sour apple
¼ teaspoon Kapha-Churma (Asian stores)
1 pinch cinnamon
½ teaspoon lemon juice
1 tablespoon toasted spelled flakes
1 tablespoon cress
1 teaspoon linseed oil
salt

Preparation:
Chop the onion finely, peel the apple and cut into small pieces, briefly roast the spelled flakes. Heat linseed oil in a small saucepan, sauté onion and aniseed for 2 to 3 minutes. Add sliced ​​apple and water, cover and simmer over medium heat for 10 minutes. Add kapha churma, cinnamon, lemon juice and salt and puree with a hand blender. Garnish with roasted spelled flakes and cress.

Aubergines in coconut milk
1 aubergine
½ onion
1 clove of garlic
1 tsp freshly grated ginger root
1 tsp turmeric
2 tbsp sunflower oil
juice ½ lemon
1 tsp freshly chopped coriander
salt

Preparation:
Wash the aubergine, cut into 5 mm thick slices and rub with a little salt. Finely chop the onion, peel and press the garlic clove. Pat the eggplant slices dry and rub with turmeric. Heat oil in pan over medium heat. Fry the aubergine slices lightly on both sides (do not brown!). Take the slices out of the pan and place on kitchen paper, dabbing off the oil. Lightly brown the onion and garlic in the pan, add the ginger, coconut milk and lemon juice. Heat to boiling point, do not boil! Stir and add eggplant slices to the sauce. Let everything thicken carefully over low heat, stir in the coriander.