Megan Gilmore, nutritionist and author of Everyday Detox, shares her top healthy eating and detoxing tips along with some of her favourite recipes...
Detoxing means having only green juice and leaves and generally being sad about missing your favourite foods, right? Not according to nutritionist Megan Gilmore, who says you can detox without dieting, fasting or counting calories – and you can even eat pizza. It’s all about taking a realistic approach and using natural, wholefood ingredients rather than restricting your intake. Where do we sign up?
Megan says, ‘The problem with short-term cleansing is that it doesn’t set you up with healthy habits that can be maintained for life. My approach to detoxing encourages you to make mindful choices at each meal without having to give up any foods you love. You’ll enjoy healthy and delicious meals year-round with room for treats!’
‘You can get started right away by making some simple swaps in your favourite meals. Try using zucchini (courgette) “noodles” instead of white pasta for a nutrient-rich alternative, and try my cauliflower pizza crust to sneak an extra serving of vegetables into your day. My book is loaded with plenty of comfort food favourites, including pizza, burgers, and ice cream, and since they’re made with whole foods they’ll help you reach your health goals while also satisfying your cravings.’
Why not try it for yourself, with one of these delicious and healthy recipes from Megan:
Cauliflower Flatbread Pizza
Animal Protein | GF / NF / SF / NS | Serves 2 to 4
Traditional pizza can be a digestive disaster, since it usually combines a starchy crust with gluey cheese, but this cauliflower version digests seamlessly and is just as satisfying. The key to getting a truly flatbreadlike crust is wringing out the cauliflower thoroughly, removing as much moisture as possible. You’ll be amazed at the dry texture of this low-carb and protein-rich alternative, which can be enjoyed with your favourite pizza toppings or used as a flatbread for sandwiches. Because this process can be a bit labour-intensive, you may want to double or triple this recipe and freeze the extras for a quick pizza night in the future.
2 pounds frozen cauliflower florets, thawed
1 egg, lightly beaten
½ cup chevre (soft goat cheese)
2 teaspoons dried oregano
1 teaspoon dried basil
½ teaspoon sea salt
How to make
1. Preheat the oven to 400oF and line a baking sheet with parchment paper.
2. In a large food processor fitted with an “S” blade, pulse the cauliflower florets several times, until a ricelike consistency is achieved. Pour the cauliflower into the center of a thin dish towel, then twist it up and use your hands to firmly wring out moisture. Quite a lot of liquid should be released, leaving you with a dry lump of cauliflower pulp.
3. Place the cauliflower pulp in a large mixing bowl and mix in the egg, chevre, oregano, basil, and salt, stirring well to create a uniform mixture.
4. Transfer the cauliflower mixture to the baking sheet and use your hands to press the crust firmly into a large circular or rectangular crust, about ¼ inch thick. Be sure to pack the cauliflower mixture together firmly and evenly, leaving no thin spots where the crust may crack.
5. Bake for 30 minutes, until the top is dry and golden, then carefully flip the crust over and bake for another 10 minutes. Use immediately as a pizza crust or allow the flatbread to cool and slice it to use as sandwich bread.
6. To complete the pizza, add your favourite sauce and toppings and then bake for another 10 minutes at 400oF, until the topping are heated thoroughly. Slice and serve hot.
Make it omnivore-friendly: add your favourite high-quality meat toppings.
Strawberry Lime Sorbet
Fresh Fruit | GF / DF / NF / SF / EF / V | Serves 4 to 6
You’re just minutes away from enjoying a refreshing sorbet that tastes just as delicious as one you’d find at an ice cream shop. Frozen strawberries, whose red flesh contains a compound that may help promote fat loss and boost short-term memory, are the key to this delectable treat, as they provide a slushy, sorbetlike texture when pureed. No need for an ice cream maker! Once you get the hang of it, feel free to use any other frozen fruit you like for an endless number of flavour possibilities.
1 pound frozen strawberries
2 tablespoons freshly squeezed lime juice
¼ cup maple syrup
¼ cup water, or more as needed to facilitate blending
How to make
1. In a large food processor fitted with an “S” blade, combine the strawberries, lime juice, maple syrup, and water.
2. Process until the strawberries are completely broken down, which may take several minutes, creating a smooth and thick consistency similar to sorbet.
3. Add more water, if needed, to achieve this smooth texture, and then serve immediately.
NOTE: Leftovers can be stored in a sealed container in the freezer, but they will become rock hard when frozen. To serve again, remove from the freezer and thaw for 20 to 30 minutes, until the sorbet can be stirred and restored to its original texture.
Everyday Detox by Megan Gilmore is out now (Transworld)