So, its been a while that I haven’t been feeling so fabulous – low energy, sniffly , poor digestion. It finally got to the point where I knew I had to take some positive steps and made an appointment with Bali Natural Healing Centre in Canggu http://www.balihealing.org/index.html I had heard really good things about Peggy Marienfeld – a naturopath from Germany who who been in Bali for several years. She has a really sensible and balanced approach to healing and holistic well being and I warmed to her immediately.
I have always believe in a holistic approach to health but am sensible enough to know that sometimes the western path of medicine is the only way to go holistic v western but at other times – like now, the last thing I want to do is burden my overloaded system with harsh synthetic drugs. It seems like my stomach needs some TLC not a chemical blitz, and so I am embarking on a detox/cleanse. Peggy gave me a tincture of cloves, ginger, wormwood and black walnut to help clean out the parasites and my online research confirms that these are all commonly used herbs for parasites. I have to take this for three weeks, and have also stocked up on chlorophyll and probiotics. You see, my aim is removal and regeneration. I want to remove the toxins and parasites, but simultaneously restore the balance to my system. I have also stocked up my fridge with organic greens and am removing all sugar, wheat and refined/processed food from my diet for the next couple of weeks. detox ingredients in Bali
Quite often I will just eat a salad for lunch and steamed vegetables and rice for dinner, however I know that I will quickly get very bored if this is all I eat for two weeks so I have vowed to be adventurous and to make cooking healthy, tasty and nutritious food my mission. I started today with bok choy. Yes, I know its good for you – and I try to add it to my diet as often as possible – but really, its not my favourite food, yet there is a big bunch of it in my fridge (alongside some Sri Lankan spinach and some very dark green Kale.) I started thinking about a dish I used to love when I lived in Fiji – palusani – water spinach cooked in coconut cream and this became the inspiration for my lunch. At the risk of not sounding at all humble, I have to say it turned out to be divine. And went perfectly with my rice steamed with star anise, cardamom and cinnamon (who says rice is boring?)
Ingredients: Spinach in coconut milk
- 2 large bok choy, chopped
- 2 medium carrots, shredded
- 1/2 head broccoli
- 1 tablespoon olive oil
- 3/4 cup light coconut milk
- 2 crushed garlic cloves
- organic salt and pepper
- Steam the vegetables until wilted, then lightly sautee in olive oil.
- Add all other ingredients and stir until well combined and then simmer about ten minutes