Wednesday, January 23, 2013

Detox recipes: yoghurt & pear with roasted hazelnuts

I've been doing a 30 day detox since 6 January. It's the same one I did last February, but this time I'm sticking to the rules a lot better (at all). As this version is not so restrictive, I can create a lot more exciting recipes. Last time, I couldn't have legumes, nuts or anything from the nightshade family (tomatoes, potatoes, peppers, etc). It was kind of a nightmare trying to only eat meat, veg and fruit!

This time, there's lots of baking with various gluten free breads and baking powder, healthy snacks like corn cakes (like rice cakes) and butternut squash dip, and of course all-you-can-eat decadent dinners, with fresh meat, poultry and seafood cooked in tons of butter and olive oil and full range of rices, exotic vegetables and fruits.

The deserts, which are totally permissible, tend to be prosaic during the weekdays when you've used up all your creative energies doing a shop after work. Fruit and yoghurt, plus variations on a theme.  On day 15 of the detox, I hit the desert jackpot in one of the best combos I've encountered yet.

This is a totally simple yet luscious recipe for weekday indulgence. I have this for desert and a day time snack. You'll want to pick a soft pear type over the hard crunchy variety, so that the flesh melts into the yoghurt. If you're confused about which yoghurt to buy, look at the one that says it contains probiotic or has live active cultures.

If you can be bothered, make double the amount, put half back in the yoghurt tub, then take it to work the next day. That's what I've been doing for the past 3 days and it's like you've treated yourself royally.

Detox recipes: yoghurt & pear with roasted hazelnuts (for 2)
2 pear, conference or any kind of variety
Handful of hazelnuts, chopped in quarters and roasted
Live yoghurt, 250 ml (half a tub)
Ground cinnamon, 1 teaspoon
Desiccated coconut, 1 tablespoon

Chop up the hazelnuts if you haven't already. Switch the grill on to high and roast the nuts for about 2-3 minutes; just make sure to keep an eye that they don't burn as they brown pretty quickly.

Halve, then quarter the pears, slice the seeds and core out and then chop the pear slices into small chunks. Place in bowls.

Scoop up 3-4 big spoonfuls of the yoghurt on top of the pears, sprinkle the hazelnuts, cinnamon and coconut on top.

Mix it up to spread the cinnamon and coconut thoroughly into the yoghurt.


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