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Feeling the after-effects of your festive overindulgence? If you're looking to cleanse your body of toxins, mulled wine and mince pies, make like the healthiest A-listers in Tinseltown and embark on an alkaline diet.
The Honestly Healthy alkaline programme, which involves eating predominantly alkaline foods, claims to help heal a variety of ailments and boost weight loss.
The ultra-strict regime favoured by Victoria Beckham and Millie Mackintosh warns against ‘very acid forming’ foods like pasta, wheat, beans, all dairy products, meat, fish and shellfish.
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Famous fans: Victoria Beckham, left, and Millie Mackintosh are huge fans of the Honestly Healthy eating regime, which maintains that all acidic foods, such as meat and carbs, should be replaced with wholegrains and raw vegetables
These acidic foods should be replaced with vegetables, pulses and wholegrains, preaches the diet.
According to the programme, our bodies function best with an overall alkaline state of PH 7.365, yet much of our current eating trends and diets are very acid-forming in the body, leading to internal stress on the digestive and other systems.
Honestly Healthy is the brainchild of Natasha Corrett - daughter of interior designer Kelly Hoppen and step-sister of Sienna Miller - and it's gaining huge momentum.
Natasha, 31, from London, created the HH programme when she realised how run down she was and she's now preparing to launch a new book, which will no doubt be a hit among her famous fans.
Honestly Healthy is the brainchild of Natasha Corrett - daughter of Kelly Hoppen and stepsister of Sienna Miller. This month, she is getting set to launch a new book, which is bound to be a hit with her famous fans
The Honestly Healthy Cleanse is filled with four 'cleansing plans' she says will kick-start a new eating regime, as well as plenty of her popular recipes.
The detox plans include the #feelgood cleanse - three days of smoothies, juices, teas and soups, which Natasha says allows your body to have a rest from digesting over a weekend, to help draw out the toxins naturally.
There's also the #slimdown - a six-day cleanse that promises to leave you feeling a few pounds lighter and glowing with health.
The #highenergy cleanse is designed for fitness fanatics, as well as the #lifechanging cleanse, which lasts for 30 days.
Millie has previously had the £137 Honestly Healthy Fridge Fill (a three day supply of goodness) delivered to her home each day and she received everything from breakfast to dinner plus snacks
If followed correctly, the diet claims to help improve energy levels and memory, headaches, bloating, heart health, muscle pain and insomnia.
The book's recipes include virtuous versions of popular dishes such as artichoke and basil pizza, raw buckwheat and cinnamon granola, mung bean curry and sweet-potato chocolate brownies.
There are also the more peculiar options such as strawberry gazpacho, raw green curry with courgette noodles and chocolate kale chips.
Speaking about her latest offering, she said: 'Honestly Healthy Cleanse is for anyone looking for cookery ideas and inspiration.
'You don't even need to religiously follow the plans themselves to feel the benefits - simply cook and eat any of the dishes in the book and you'll be nourishing your body naturally.'
The recipes include dishes such as gluten and wheat-free quesadillas, left, and pesto pasta, right
Make dishes such as chia teff bread, broccoli base pizza, cauliflower crusted tarts and gooey cacao pots
Honestly Healthy Cleanse by Natasha Corrett is published by Hodder & Stoughton £25
Raw avocado super-cake
I fed this cake to the fashion designer Julien Macdonald during an interview for my column in Harper’s Bazaar and he couldn’t believe he was eating something so tasty that was healthy too.
This cake is packed full of vitamin E and essential fatty acids, which help keep the skin looking young and feeling soft, because of the high avocado content.
Raw avocado super-cake
5 very ripe avocados
150g agave syrup
150g coconut oil, melted
¼ tsp vanilla extract
½ tbsp rosewater
Finely grated zest of ½ lemon and 1 lime, to garnish
For the base:
45g raw almonds
150g dried dates
65g raw Brazil nuts
35g raw pecans
2 tbsp coconut oil, melted
53g desiccated coconut
Line a 21cm round springform cake tin with baking parchment.
To make the base, put the almonds, dates, Brazil nuts and pecans in a bowl, cover with water and allow to soak for 1 hour.
Drain the water and put the soaked nuts and fruit into a food processor along with the melted coconut oil and desiccated coconut. Whizz until you get a crumb-like texture that sticks together when you squeeze it between your fingers.
Tip the crumbs into the prepared tin and press evenly over the bottom. Pop into the freezer for 20 minutes.
Meanwhile, make the filling. Peel and stone the avocados and squeeze the juice from both lemons over them immediately; this will stop them going brown.
Transfer the contents of the bowl into a high-speed blender along with the agave syrup, melted coconut oil, vanilla extract and rosewater and blend until you get an extremely smooth texture.
Take the base out of the freezer and pour this filling all over it. Pop back into the freezer for another 30 minutes, then transfer to the fridge for another hour. Keep chilled until ready to serve.
Carefully remove from the cake tin, place on a plate and garnish with lemon and lime zests.
This porridge is bursting with goodness – the cinnamon and baobab fruit serve to boost your immune system, and the oats release their energy slowly, giving you sustained energy levels throughout the day rather than highs and lows. You may be unfamiliar with baobab fruit powder, but no doubt have heard of the African tree it comes from. The fruit is allowed to dry on the tree, then harvested and ground into a powder. This tangy powder is more potent than vitamin C and helps to keep you well year round. So, here I’ve included it in a warming porridge, guaranteed to get you started however cold the day.
1 tbsp chia seeds
90g porridge oats
1 small apple, grated
2g piece cinnamon stick
1 star anise
¼ tsp ground cinnamon
250ml rice milk, plus extra if necessary
1 tbsp baobab fruit powder
for the garnish:
4 tbsp pomegranate seeds
Bee pollen (optional)
Put all the porridge ingredients into a pan, stir well and leave to sit for 10 minutes.
Set the pan over a low heat and stir the porridge constantly for about 2 minutes until thoroughly heated.
If it starts to get too thick, add a little more rice milk to achieve the consistency you like.
Serve hot and garnish with a scattering of pomegranate seeds and a sprinkle of bee pollen, if using, for a perfect winter morning warmer.
Cucumber and tempeh salad
This nutritious dish is one of my favourite Asian-flavoured salads. If you can get your hands on some mizuna leaves, you can use these in place of the rocket for a super-summery taste.
As tempeh is a great source of protein, you can add a handful to any salad you like for a fantastic post-workout protein kick.
Cucumber and tempeh salad
75g cashew nuts
150g cucumber, cut into 2cm cubes
1 large handful sprouts
2 large handfuls rocket
¼ red onion, finely sliced
2 spring onions, finely sliced at an angle
2 tbsp chopped coriander
150g tempeh, cut into 2cm cubes
1 tsp sunflower oil
For the dressing:
30 ml rice vinegar
a pinch of Himalayan pink salt
1 tsp agave syrup
1 tsp toasted sesame oil
1 clove garlic, finely chopped
¼ large red chilli, finely chopped
1 tsp tamari
Juice of 1 lime and finely grated zest of ½
First make the dressing. Put all the ingredients for it, except for the lime juice and zest, in a saucepan and heat very gently for 3–4 minutes. Remove from the heat and set aside to allow the flavours to infuse.
Dry-toast the cashews then transfer them to a bowl along with the cucumber, sprouts, rocket, onion, spring onions and coriander.
Return the frying pan to the heat and cook the tempeh cubes in the sunflower oil until golden brown on all sides.
Add the tempeh to the bowl of salad and then add the lime juice and zest to the dressing in the saucepan.
Toss the salad together, transfer to a platter and then drizzle over the dressing.
Polenta with roasted root vegetables
This dish is perfect for a winter’s evening and a cosy night in. Polenta is quick to make, it just needs a little love in the flavour department! You could add some smoked tofu on the top if you want to give yourself an extra protein kick before or after a work-out session.
Polenta with roasted root vegetables
140g swede, cut into 2cm cubes
145g beetroot, sliced into half-moons about 5mm thick
2 carrots (about 200g total), cut into matchsticks
¼ tsp black mustard seeds
4g thyme leaves, plus extra to garnish
1 tbsp sunflower oil
2 tbsp vegan butter or coconut oil
½ red onion, finely sliced (I use a mandoline)
4g fresh turmeric, grated
1 clove garlic, finely grated
¼ tsp fennel seeds
6 tbsp water, for cooling the pan
1 stick celery, sliced at an angle
Finely grated zest and juice of ½ lemon
560ml hot water
½ tsp umeboshi plum purée
¼ tbsp ground cumin
2 heaped tbsp nutritional yeast
200g mixed field mushrooms
Preheat the oven to 180°C/gas mark 4.
Put the swede, beetroot and carrots into the baking tray along with the sunflower oil, mustard seeds and fresh thyme. Mix together so all are well coated and roast for 40 minutes in a preheated oven.
Meanwhile, put half the vegan butter or coconut oil in a frying pan and sauté the red onion, turmeric, garlic and fennel seeds on a medium heat for 1 minute.
Add 2 tablespoons cold water to cool the pan and add moisture, then add the celery and lemon zest. Sauté again and add another 4 tablespoons cold water and leave for 1 minute for it to be absorbed.
Next, add 230ml of the hot water along with the polenta and stir constantly, for about a minute until it starts to thicken.
Add the remaining hot water, still stirring and turn the heat under the pan down to low, as the polenta will start to bubble and spit at you. Then add the lemon juice and umeboshi plum purée. Just before serving, stir in the nutritional yeast.
Once the roasted vegetables are nearly done, put the remaining butter or oil in a clean frying pan and sauté the mushrooms until soft.
To serve, scoop the polenta into a bowl, top with the roasted vegetables and sautéed mushrooms, followed by a garnish of fresh thyme.