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Hi guys,

It’s Monday! Yeah! OK so is that not your reaction as well? I actually look forward to Mondays most weeks, as it’s an excuse to throw myself into more of the work I love, to interact with you fine folk, and get a bunch of work underway. I also plan out my week so I know what I have ahead. It helps to give me clarity and direction, to prioritise and to minimse that dreaded stress…although I definitely experience it still!

I am also really looking forward to this week in particular as the next Discover Detox program starts this coming Thursday, the 5th of August with a welcome call, and then the three weeks of the guided program officially begins next Monday the 9th of August.What can you expect from Discover Detox? Well to name a few: an increase in energy, weight release, better skin, happier and more balanced moods, delicious and satisfying yet easy to prepare cuisine and a whole lot of fun!

If you are feeling like your body could do with a bit of help to detox right now, you can check out the program details here and also head on over to Marlena’s blog where she recently answered a lot of your questions about Discover Detox. I encourage you to take a moment to check it out (not to mention her yummy cheesy mashed “potato” recipe!) here.And of course, if you haven’t yet listened in to our free “Discover Detox In 5 Steps” teleclass, then this is a great place to start. You can access the recording here.

Today, I wanted to share with you my current recipe of the month, or at least it was my recipe of July. I think I ate this recipe for dinner with a big salad or zucchini pasta, lettuce or cabbage wraps, or other some such concoction at least four days per week! In fact, so easy, versatile and satisfying this recipe is to me, that it even featured less formally in my “It’s A Wrap” post in June. Oh my, the addiction is nothing if not long lasting! Is it August already?

Carrot, Cumin and Herb Dip

1/2 avocado
Juice of 2 small or 1 large lemons
Big handful of dill
Big handful of parsley
3 carrots, peeled and chopped
1 teaspoon cumin
4 drops stevia (optional)
Sea salt and black pepper to taste

Place all ingredients in a blender. If you don’t have a high powered blender, add enough water so the ingredients blend. Putting the lemon juice and avocado into the blender first will help the blending. Blend until smooth.

Now, as I have been making this dip so much, I have tried endless variations, all on a whim. So far, I haven;t found one I didn’t like. So I encourage you to do the same. Love garlic? Throw it in! Prefer coriander and mint? Use those herbs instead! Like a real bite of spice to your meals? Add some fresh chilli, cayenne pepper or chilli powder. I have also used red capsicum in addition to or to replace the carrot in this recipe and loved it just as much. I tend to use a lot of fresh herbs as they are not only unbelievably delicious, but they also pack a massive nutritional (and even medicinal) punch. You could use just a little if you like, or use some dried herbs from your pantry. Take this dish and OWN IT however you like .

You can serve this as a dip for crudites or wholegrain crackers. You could spoon it over a salad like I often do (see picture above), or you could it in wraps. Like all of the raw dip and soup recipes I create, this recipe is extremely versatile, quick to prepare and very satisfying and alkalising.

I hope you find it as enjoyable as I do. I always have avocado, carrots, lemon and fresh herbs (and greens!) on hand so this is a perfect recipe for me.

Now it’s your turn. What is your perfect recipe and why at the moment?

Love,
Casey