Converted for your

THERMO MIXER

Dr Sandra Chrystalla
Cabot & Tzaneros
 Foreword
I have a Thermomix at home but up until
recently, I had only used it for blending soups.
Chrystalla has now converted all of the recipes
from my book, The Ultimate Detox so that the
program can be even easier for anyone with
a thermal cooking appliance.
The Ultimate Detox is a comprehensive way to improve your own body’s natural detoxification
systems and makes you more aware of the kinds of foods you need to eat regularly. Are they
helping or harming you?
We want you to start feeling better, be more energetic, lose some weight if you need to,
have clearer skin and prevent degenerative diseases.
Once you see the difference in your wellbeing after the program, this may inspire you
to continue paying more attention to your diet.
We also want to make you aware of the many choices you have in your life, such as the kinds
of chemicals you use in your home, and the way you prepare and cook food.
We see many patients with disorders of their immune system, digestive system and liver who
have been unable to get an accurate diagnosis or effective treatment. They have often seen
several doctors - including specialists - and feel like giving up or accepting a life dependent upon
strong and potentially toxic drugs. So, what are these patients to do? Surely, they do not want
to give up in their search for a solution and accept a life of poor health!
If you are in this situation, I would encourage you to consider doing a safe and effective
detoxification program, such as the one you will find in this book. I think it is a great idea to
also use regular detox strategies every day, even if you are in relatively good health, to keep
your immune system and liver healthy. This includes using the specific foods and supplements
mentioned in this book on a regular basis in your daily life.
Living in today’s world, detoxification has never been so relevant. Whether we like it or not,
we are continually exposed to an array of ever-increasing chemicals. Therefore, now more
than ever, we need practical information to stay healthy in this toxic world.

andra Cabot
Dr S

#Fayicookbooks #Cabothealth 2 THE ULTIMATE DETOX RECIPE LIST

 contents
THE ULTIMATE DETOX . . . . . . . . . 1 Lunch . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37
Dr Sandra Cabot . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 Pumpkin Soup and Garden Salad . . . . . . . . . . . . . . . 38
Chrystalla Tzaneros . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 Strawberry, Walnut and Spinach Salad . . . . . . . . . . 39
The Ultimate Detox . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 Chicken with Quinoa Salad, Spinach & Avocado . . 40
About the Cleanse . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 Chicken and Vegetable Soup . . . . . . . . . . . . . . . . . . . 41
About the Detox Plan . . . . . . . . . . . . . . . . . . . . . . . . . . 8 Tuna or Salmon Salad . . . . . . . . . . . . . . . . . . . . . . . . . 42
Why Do the Ultimate Detox? . . . . . . . . . . . . . . . . . . . 11 Hot, Crisp and Mellow Salad . . . . . . . . . . . . . . . . . . . 43
Tips for Detox Enhancement . . . . . . . . . . . . . . . . . . 12 LSA - Linseeds, Sunflower Seeds, Almonds . . . . . . . 43
Nori Rolls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44
RECIPES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 Chicken with Greens, Almonds and
Zesty Lemon Dressing . . . . . . . . . . . . . . . . . . . . . 45
Dietary Key . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Tempeh Salad . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46
Dietary Guide . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Pumpkin Piquant Salad . . . . . . . . . . . . . . . . . . . . . . . . 47
Smoothies & Drinks . . . . . . . . . . . . . . . . . . . . 17
Mango Tango . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Dinner . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
48
Fish Parcels with Vegetables . . . . . . . . . . . . . . . . . . . 49
Berry, Coconut and Hemp Seed Smoothie . . . . . . . 19
Fish Steaks with Tangy Topping . . . . . . . . . . . . . . . . . 50
Blueberry Mint Green Smoothie . . . . . . . . . . . . . . . . 20
Vegetable Paella . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51
Apple and Kale Smoothie . . . . . . . . . . . . . . . . . . . . . . 21
Chunky Roast Vegetables . . . . . . . . . . . . . . . . . . . . . . 52
Coconut Milk . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Vegetable Casserole . . . . . . . . . . . . . . . . . . . . . . . . . . 53
Nut and Seed Milks . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Korma Curry Paste . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54
Detox Juices . . . . . . . . . . . . . . . . . . . . . . . . . . . .
24 Grilled Korma Curry Snapper . . . . . . . . . . . . . . . . . . . 55
Liver Cleansing Juice . . . . . . . . . . . . . . . . . . . . . . . . . . 25 Grilled Atlantic Salmon with Sweet Potato Mash . . . . 56
Liver Tonic Juice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26 Chicken Skewers with Tomatoes, Onions
Immune Booster Juice . . . . . . . . . . . . . . . . . . . . . . . . . 27 and Zucchini . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57
Tuna and Rice Hot Pot . . . . . . . . . . . . . . . . . . . . . . . . 58
Breakfast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
28 Vegetable and Legume Soup . . . . . . . . . . . . . . . . . . . 59
Gluten Free Oat Free Granola . . . . . . . . . . . . . . . . . . 29 White Fish with Ginger and Spring Onions . . . . . . . 60
Poached Eggs with Mushrooms, Tomato Poached Chicken Breasts with Spring Vegetables . . 61
and Baby Spinach . . . . . . . . . . . . . . . . . . . . . . . . . 30 Chicken with Baked Brussel Sprouts with
Zucchini and Herb Omelette . . . . . . . . . . . . . . . . . . . 31 Pumpkin and Hemp Seeds . . . . . . . . . . . . . . . . . 62
Green Frittata . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32 Quinoa Stuffed Capsicums . . . . . . . . . . . . . . . . . . . . . 63
Kale Pesto . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33
Healthy Breakfast Fry Up . . . . . . . . . . . . . . . . . . . . . . 34
Snacks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
64
Fresh Fruit with Coconut Yoghurt . . . . . . . . . . . . . . . 34 Boiled Egg with Salt and Pepper . . . . . . . . . . . . . . . . 65
Chia Pudding with Granola and Berries . . . . . . . . . . 35 Almond Butter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66
Wild About Berries . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36 Tahini Paste . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67
Homemade Hummus . . . . . . . . . . . . . . . . . . . . . . . . . 68
Easy Guacamole . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 69
Chocolate Chia Pudding . . . . . . . . . . . . . . . . . . . . . . . 70
Heavenly Chocolate Raspberry Mousse . . . . . . . . . 71
Fruit Ice Cream . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 72
Snack Ideas . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 73
Acknowledgements . . . . . . . . . . . . . . . . . . . . . . . . . . 74
Testing Team . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 75
Share Your Cooking Experience . . . . . . . . . . . . . . . . . 76
Fayi Cookbooks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 77

#Fayicookbooks #Cabothealth 3 THE ULTIMATE DETOX RECIPE LIST

 DR cabot
Why I developed The 15 Day Cleanse

Dr Sandra Cabot MBBS, DRCOG

Dr Cabot is the Medical and Executive Director of the Australian Women’s Health Advisory
Service. This service was established in 1982 and since that time has provided free help
to people all over the world via phone and the Internet.
Dr Cabot graduated with honours in Medicine and Surgery from the University of Adelaide in
South Australia in 1975. During the early 1980's, she spent 6 months working as a volunteer
doctor at the Leyman hospital, which was the largest missionary hospital in Northern India.
Dr Cabot is a pilot and uses her Beechcraft Baron aircraft to do regular work for the
Angel Flight Charity.
Dr Cabot has been asked to lecture for numerous health organisations such as
The American Liver Foundation and the Annual Hepatitis Symposium. Dr Cabot
continues to do many health seminars, most of which raise thousands of dollars
for local charities.
Dr Cabot still has active medical practices in Camden, Adelaide and Merimbula
in Australia.

During the 1980s I began to see an increasing number of

patients with fatty liver and I became aware that this was
an emerging epidemic in the developed world. This new
phenomenon was very worrying as it resulted in many
health problems such as obesity, diabetes and immune
problems. I thought to myself that despite modern day
I had a compelling urge to write a book to explain this to
medicine and its ability to deliver advanced diagnostic
people and to show them how to revitalize their liver and
technology, robotic surgery and powerful pharmaceutical
gut. I wrote the Liver Cleansing Diet in 1996, which won
drugs, we were not improving the health of people and
had an avalanche of degenerative diseases. There were the Australian People’s Choice Award in 1997. The Liver
much younger people becoming victims of diabetes, Cleansing Diet book has sold over 3 million copies and
high blood pressure, chronic fatigue, depression, cancer, is translated into 11 languages. I did not anticipate this
autoimmune diseases and dementia. success but it told me that the public were in need of a
cleansing program that worked on a scientific level. Over
I became aware that these diseases were in the majority
many years I treated patients with herbal liver formulas,
of cases, the result of our environment, diet and lifestyle
gut repair formulas and detox formulas that were all
adversely affecting our liver and our gut. Foods were
separate and I achieved excellent results. Patients asked
increasingly processed, high in gluten and sugar and
me to put my program into one kit to make it easier and
our water and food was higher in artificial chemicals,
more affordable and thus the Dr Cabot 15 Day Cleanse
hormones, antibiotics and heavy metals. More and more
was created.
food was imported from countries where pollution was
high and food manufacturing standards were very low. The Ultimate Detox together with the 15 Day Cleanse is
I found that many conventional drugs were designed to designed to treat the causes of modern day epidemics
suppress symptoms of disease and long term caused such as obesity, fatty liver, arthritis, immune dysfunction,
side effects worse than the symptoms of the diseases allergies and high blood pressure. This program works
themselves. I also found that many doctors did not by cleansing the liver and gut and alkalinising the body.
understand the significance of a dysfunctional liver and At the same time my program provides the nutrients
gut to the causes and perpetuation of disease. If we do needed to strengthen the immune system so that chronic
not treat the liver and gut and alkalinise the body, the inflammation, the root cause of degenerative diseases, can
symptoms of disease will recur. be controlled.

#Fayicookbooks #Cabothealth 4 THE ULTIMATE DETOX RECIPE LIST

 Chrystalla Tzaneros
Why I Recommend Dr Cabot’s Ultimate Detox

On my health journey I’ve felt much pain and sadness whilst

trying to live a healthier lifestyle. I’ve tried many different types
of healthy eating plans, detox’s, cleanses and wellbeing programs 'I’ve always had a deep passion
over the years. I remember being told just eat a salad or bowl
of chicken and rice so you can be “healthy”. I am constantly
for food. The way it is used in
disappointed by the lack of flavours in these types of wellness my culture, the way it connects
programs. Meals can become mundane, boring and limiting.
Mostly I felt that these diets disconnected me from the people
us and how it is celebrated.'
I love, my friends and my family. I felt excluded when we went
out for a meal or got together for celebrations. These “healthy
foods” are not exactly the type of meals that you can serve up
to guests when they come over, nor are they meals that I wish
to continue cooking on a regular basis.
And I’m not the only one. People will often tell me that they are on a special diet
that they hate but do it with the hope of losing weight, or to try to get more energy
or other benefits. With these types of diets, eating becomes a chore and you stop
enjoying food. Especially when you have to eat the same thing every single day just
to get a specific result that someone was promising. This story is honestly heart
breaking, but I hear it all the time.
When I was growing up, my parents taught us to love food and to try as many things
as we can and share the love of food with others. Food should be celebrated and
enjoyed. It is a part of our everyday life and should bring excitement as well as
nourishment. There had to be a better way to live a healthier lifestyle and I’ve been
on a long search to find the answer.
I came across Dr Sandra Cabot’s Ultimate Detox and it is by far the best detox
program I have ever experienced.
For me, everything starts with food. And the food in this program is AMAZING.
The recipes are packed with flavour, there is so much food included and I didn’t feel
like I was missing out on anything but instead really felt like I was on this exciting
journey of trying new and delicious meals.
Without a doubt, I knew that I had to convert these recipes and share them with the
thermal cooking community.
I want every single person I know to have these recipes in their home and to make
detoxing a regular lifestyle habit. You might like to do it once a year or every couple
of months. Or perhaps the program will inspire you to make important lifestyle
changes in your own life towards better health.
These recipes can be cooked as stand alone meals. However I highly recommend that you take some time for yourself
and participate in the Ultimate Detox program. The powders in the Cabot Cleanse detox your body and enhance the
program. Plus you will have the support and advice from the Cabot Health team along the way.
I hope that you love these recipes as much as I do.
Kali Orexi,
Chrystalla Tzaneros

#Fayicookbooks #Cabothealth 5 THE ULTIMATE DETOX RECIPE LIST

 the ultimate detox
RECIPES CONVERTED FOR YOUR THERMO MIXER
The Ultimate Detox has been converted by Chrystalla Tzaneros from Fayi Cookbooks
so that you can make the detox recipes in your thermal cooking appliance.

Over 50 recipes have been Cooking from scratch can be even easier with
converted including: a thermal cooking appliance. That is
why we have taken the Ultimate
Smoothies and Drinks Detox one step further and The Ultima
te
Detox reci
Detox Juices pes can be
provided you with many extra p re p a red a
stand alon nd eaten as
Breakfast recipes so that you can choose e meals, h
it is highly owever
recommen
de d
Lunch to cook everything from scratch to p re p are and ea
t the
meals in co
Dinner if you prefer to. with Dr Ca
njunction
bot 15
Cleanse. Day
Snacks These recipes are all real, healthy,
foods that not only taste great but will
also nourish your whole family.

THE ULTIMATE DETOX

The Ultimate Detox, authored by Dr Sandra Cabot
and Margaret Jasinska ND, provides you with safe
and effective strategies for everyday detoxification.
It is a great idea to use regular detox strategies
everyday, even if you are in relatively good health,
to keep your immune system and liver healthy.

What you will learn:

Why to detox
The body’s detoxification systems THIS BOOK IS
The effects toxins have on our body AVAILABLE TO
Toxins in our environment PURCHASE FROM
Toxins generated within the body CABOT HEALTH
Simple ways to detox your body
Recipes to detox your body

#Fayicookbooks #Cabothealth 6 THE ULTIMATE DETOX RECIPE LIST

 About The cleanse
YOU CAN
15 DAY CLEANSE PURCHASE THE
15 DAY CLEANSE
Effective detoxing is not only for the self-pampered, and you do not need to AT THIS LINK
spend thousands of dollars at expensive health retreats and spas if you can
not afford it. You will find that our 15 Day Cleanse is easy and effective to follow.

For more information

about the Cleanse please visit
the Cabot Health website:
www.cabothealth.com.au

CABOT HEALTH ADVISORY SERVICE

People who have kidney or liver failure or diabetes type 1, should discuss this
program with their health care professional before undertaking this detox.

Free from:
If you have questions about the Ultimate
Detox or the 15 Day Cleanse before or
GLUTEN WHEAT SOY during the program, please don’t hesitate to
contact Dr Cabot’s friendly and professional
Health Advisory Team on +612 4655 4666
or email contact@cabothealth.com.au
DAIRY GMO

#Fayicookbooks #Cabothealth 7 THE ULTIMATE DETOX RECIPE LIST

 About the Detox Plan
The Dr Cabot Cleanse is a 15-day detox plan that will help you regain control of your health. The
program was designed by Dr Sandra Cabot and her medical team to restore gut and liver health
and reduce inflammation and acidity in the body. This detox program improves the health of your
cells and strengthens the immune system.
Dr Cabot has hand-picked every ingredient in the Dr Cabot Cleanse products; she has gone to great
lengths to ensure the products are of the highest quality. The Dr Cabot Cleanse provides an easy
detox program comprising 3 products to take daily plus a meal plan complete with recipes.

Who should not use the Dr Cabot Cleanse?

Those who have type 1 diabetes, liver or kidney failure or are pregnant, should consult their healthcare
professional before undertaking the cleanse. If you have any questions throughout the cleanse, please
don’t hesitate to call our friendly health advisory team on 02 4655 8855.

Ultimate Liver Cleanse 4Best taken around breakfast time

The Ultimate Liver Cleanse powder is a comprehensive formulation, combining potent antioxidants,
high quality superfoods, herbs, greens, vitamins and minerals. It is very high in protein, containing 60%
protein by weight. The protein comes from superior Golden Pea protein and is suitable for vegans. This
powder contains over 40 key ingredients to support liver and immune health and to increase energy.

KEY BENEFITS
Supports the detoxification pathways of the liver to improve the breakdown
Detoxifying
and elimination of toxins from the body.
Combines potent sources of vitamin C, Kakadu plum and the enzymes
Immune boosting
bromelain and papain designed to reduce inflammation.
Contains easily absorbed protein and the active form of folic (folinic) acid.
Protein
Doubles up as an excellent protein shake for your daily routine.

Ultimate Liver Cleanse Ingredients

Pea Protein Isolate, Cacao, Vitamin and Mineral Mix,

Natural Dark Chocolate Flavour, Citrus Bioflavonoids,
Pomegranate Juice, Apple, Broccoli, Sacha Inchi
Protein, Magnesium Citrate, Chia Seed, Ascorbic
Acid, Acerola Berry, Coconut Water, Bilberry Fruit,
Peppermint Leaf, Rosehip, Turmeric, Beetroot, Citric
Acid, Acai Berry, Mangosteen Fruit, Noni Fruit, Calcium
Citrate, Maqui Berry, Natural Vanilla Flavour, Carrot,
Carica Papaya Fruit, St Mary’s Thistle, Spinach Leaf,
Rosemary, Ashwaganda, Bromelain, Silica Colloidal,
Pineapple Juice, Kelp, Dandelion Leaf, Kakadu
Plum, Calcium Carbonate, Camu Camu, Lucuma,
Grapeseed, Papain and 5-Methyltetrahydrofolate.

-4-

#Fayicookbooks #Cabothealth 8 THE ULTIMATE DETOX RECIPE LIST

 Ultimate Body Cleanse 4Best taken around lunch time

The Ultimate Body Cleanse powder is a potent combination of alkalinising greens and minerals. It has
been designed to reduce acidity and optimise the pH (acid-base balance) in the body.

KEY BENEFITS
Contains chlorophyll-rich chlorella
Reduce acidity powder to reduce acidity and
detoxify the body.
The ingredients reduce acidity in the
Anti-inflammatory
body which reduces inflammation.
The ingredients help to protect the
cells against damage. Unhealthy
Cell health cells thrive in an acid environment,
which increases their risk of mutation
into dangerous types of cells.

Ultimate Body Cleanse Ingredients

Chlorella Powder, Lemon Juice Powder, Calcium
Carbonate, Potassium Bicarbonate, Magnesium
Carbonate, Sodium Bicarbonate, Calcium Citrate,
Magnesium Citrate, Natural Lemon Lime Flavour,
Guar Gum, Celery Seed Meal, Alfalfa Powder, Parsley
Powder, Thaumatin and Stevia.

Ultimate Gut Cleanse 4Best taken 1/2 hr before or 2 hrs after dinner time

The Ultimate Gut Cleanse powder is a superior gut powder,

combining nourishing and healing amino acids, fibres and
a live probiotic. This formula was designed to repair and
#Fayicookbooks #Cabothealth 9 the gut and improve
strengthen THE ULTIMATE DETOX RECIPE LIST
gut bacteria.
 Magnesium Citrate, Natural Lemon Lime Flavour,
Guar Gum, Celery Seed Meal, Alfalfa Powder, Parsley
Powder, Thaumatin and Stevia.

Ultimate Gut Cleanse 4Best taken 1/2 hr before or 2 hrs after dinner time

The Ultimate Gut Cleanse powder is a superior gut powder,

combining nourishing and healing amino acids, fibres and
a live probiotic. This formula was designed to repair and
strengthen the gut and improve gut bacteria.

KEY BENEFITS

Contains the probiotic Saccharomyces Boulardii,

which fights pathogenic bacteria and candida,
Cleansing
and rebalances gut flora. Absorbs heavy metals
and toxins from the gut for removal in the faeces.
Designed to reduce inflammation in the gut
Soothing by providing a protective mucilage. Helps to
reduce heartburn.
Contains glutamine which is vital for repairing
gut damage and restoring normal intestinal
Repairing permeability. Reduces leaky gut. Glutamine is
the major fuel source for the intestinal cells and
restores gut integrity and promotes healing.
Designed to improve digestion and nutrient
Improved
absorption. A damaged and/or inflamed gut will not
absorption
Ultimate Gut Cleanse Ingredients absorb nutrients, even if you have a healthy diet.

UltimateGlutamine,
GutLime Chia Seed Flour, Saccharomyces Boulardii, Slippery Elm Bark Powder, Apple Pectin, Natural
Cleanse Ingredients
Aloe Vera Powder-and
5 -Stevia.
UltimateLemon
Gut Cleanse Ingredients
Flavour, Thaumatin,

Glutamine, Chia Seed Flour, Saccharomyces Boulardii, Slippery Elm Bark Powder, Apple Pectin, Natural
Glutamine, Chia Seed Flour, Saccharomyces Boulardii, Slippery Elm Bark Powder, Apple Pectin, Natural
Lemon Lime Flavour, Thaumatin, Aloe Vera Powder and Stevia.
Lemon Lime Flavour, Thaumatin, Aloe Vera Powder and Stevia.

Why Do the Dr Cabot Cleanse?

Doing a cleanse, is like giving your body a spring-clean. Cleansing offers additional support to the
detoxification organs to remove toxins, waste products and excess cholesterol from the body. We are
regularly exposed to an array of chemicals and toxins through cleaning products, industrial gases,
pesticides, cigarette smoke, medication, alcohol, personal care products and car fumes. Our livers are
responsible for processing all of these toxins, and removing them from our body via our bowels, urine,
breath and sweat.
Our diets also have a huge impact on our detoxification capacity. Refined grains, refined sugars and

Why
Why Do
Do the
the Dr
Dr Cabot
Cabot Cleanse?
processed foods lack the nutrients required for detoxification and place additional strain on our livers.

Cleanse?
Toxins and fat build-up in the liver, causing it to be sluggish and/or fatty; this increases the risk of insulin
resistance, diabetes and obesity.
The Dr Cabot Cleanse offers your organs, gut and cells, the support they need to function optimally.
Doing a cleanse, is likeenhances
The program giving your body
the liver’s a spring-clean.
detoxification pathways,Cleansing
strengthens offers additional
gut health support
the
and alkalinises the to
Doing a cleanse, is like you
giving your body a spring-clean. Cleansing offers additional support to the
detoxification
body organs
to make to remove toxins,
the healthiest waste
version products and excess cholesterol from the body.
of yourself. We are
detoxification organs to remove toxins, waste products and excess cholesterol from the body. We are
regularly exposed to an array of chemicals and toxins through cleaning products, industrial gases,
What totoexpect
regularly exposed an array fromofdetoxing?
chemicals and toxins through cleaning products, industrial gases,
#Fayicookbooks #Cabothealth
pesticides, cigarette smoke, medication, alcohol, personal 10 THE ULTIMATE
care products and car fumes.DETOX RECIPE
Our livers are LIST
pesticides, cigarette smoke, medication, alcohol, personal care products and car fumes. Our livers are
responsible By
forparticipating
processing all of these toxins, and removing them from our body via our bowels,
in a detox, you are likely to notice a number of positive changes such as more energy, urine,
responsible for processing all of these toxins, and removing them from our body via our bowels, urine,
 WHY DO THE ULTIMATE DETOX?
Dr Cabot has used her many years of clinical experience
There are a variety of reasons for following a program
to formulate a program that is based on scientific research
to assist with toxin elimination; these include -
and has helped thousands of people achieve better health.
• Would you like to feel rejuvenated and cleaner?
1) Increased toxin burden caused by industry,
occupational and environmental exposures.
• Would you like to look and feel leaner and less
bloated?
2) If you drink unfiltered tap water, shower without a
filter to eliminate chlorine, drink fluids out of plastic
• Would you like to have more energy and containers, heat food in plastic containers in a
endurance? microwave oven, consume foods from tins and cans
Dr Cabot’s Ultimate Detox is a comprehensive and that contain BPA, you will benefit greatly from a detox
synergistic strategy to help you achieve these wonderful program.
attributes of health. The program has been designed to 3) Working in occupations such as hairdressing, nail
take away the confusion and difficulty of finding the right technology, mechanical repair, farming, printing and
ingredients that will give you optimal results. painting etc
4) Lifestyle choices such as smoking cigarettes, taking
excess medications or excess alcohol.
Toxic World
Toxins are in your soil, packaging, home, water, air, food,
5) The modern diet is heavily processed and often lacks
the vital nutrients that are essential for the liver
perfume, deodorant and all sorts of other items. Many of
these pollutants are stored in the fat cells in your fatty tissues. detoxification pathways to function optimally.
Many toxins are fat soluble and must be made water soluble
by your liver to be able to be eliminated from your body in
water soluble liquids such as bile, sweat and urine. These A healthy liver is vital for breaking down fat soluble toxins
toxins keep building up inside your body, year after year. A big into water soluble toxins; only then can they be safely
problem is, these toxins - often referred to as “obesogens” – eliminated from the body before they cause damage to
are also creating a cascade of metabolic damage that leads to our organs. All of us are exposed to far more toxins than
obesity. Obesogenic compounds (fat-soluble toxins and heavy
we are aware of. Toxins build up in the liver, especially if
metals) make your fat cells grow bigger and damage your
pancreas. This creates the perfect storm for insulin resistance, it is fatty; this means there is less energy left in the liver
diabetes and obesity. If your fat cells are loaded with toxins, for burning fat – the result is a sluggish metabolism, easy
when you diet and exercise, not only do your cells release fat, weight gain and difficulty losing weight.
they also release these obesity causing toxins back into your
bloodstream.. This is where a healthy liver becomes vital to It is for these reasons we can benefit greatly from
break down these toxins before they damage your cells. Dr Cabot’s 15 Day Cleanse powders designed to cover the
most important areas of liver, gut and immune health.

#Fayicookbooks #Cabothealth 11 THE ULTIMATE DETOX RECIPE LIST

 Tips For Detox Enhancement
Eat Slowly and Mindfully
Where possible, try to eat your food in a relaxed environment with minimal distractions.
Next time you sit down to a meal try to chew your food 10-20 times before swallowing.
This allows plenty of time for your digestive enzymes to adequately break down the nutrients
in your food and for your brain to register fullness, preventing overeating. People who gulp
down their meals without chewing properly are more likely to overeat and not break their
food down properly which can lead to digestive issues such as bloating, indigestion,
heartburn, constipation and flatulence.

Try to Get Enough Sleep

Getting quality sleep is essential to your overall
wellbeing. It is best to get between 7 to 8 hours of
sleep a night, however this varies depending on
the individual and their circumstances. Sleep
is critical for many reasons such as improving
immune function, improving metabolism,
supporting a healthy weight, supporting
a healthy mood, optimising physical and
mental performance and promoting healthy
ageing. If you are someone who struggles
to fall asleep or stay asleep, we recommend
avoiding technology an hour before bed
and reading a book instead. You may
benefit from having a chamomile tea half
an hour before bed or taking a magnesium
supplement.

Massage
Massaging the muscles triggers the
release of endorphins, which are the
brain chemicals that produce feelings of
wellbeing. Other benefits of massage
include reducing muscle tension,
improving circulation of blood and
lymphatic fluid and improving joint
mobility and flexibility. Stimulation
of the lymphatic system encourages
the elimination of excess fluid and
toxins. Massaging the feet is a form of
reflexology, which stimulates nerves
that represent different organs in the
body involved in detoxification.

Dry Skin Brushing

Our skin is the largest organ in our body and many impurities are removed from the skin
through our sweat. Dry skin brushing keeps our pores clear and our skin active to assist
detoxification. If your skin becomes inactive, it hinders our ability to remove excess toxins.
Use a soft bristle skin brush on dry skin before showering and work towards the heart using
small circular brushing motions. Regular dry brushing will leave your skin clear so it’s able
to better absorb oxygen and other nutrients into the body.

#Fayicookbooks #Cabothealth 12 THE ULTIMATE DETOX RECIPE LIST

 Tips For Detox Enhancement
Magnesium & Epsom Salt baths Raw Juicing
Epsom Salts is a form of magnesium that is high in The juicing of raw vegetables and fruits has powerful
sulphate. Magnesium and sulphate can be absorbed healing and rejuvenating properties. Some of the ailments
through the skin. Magnesium and sulphate are minerals that raw juicing may reduce include allergies, digestive
that promote relaxation and detoxification. problems, immune dysfunction, headaches, gallstones,
liver problems and kidney problems. The great thing about
Bentonite clay masks raw juices is that they are easily digested and absorbed
Is a unique clay, as when it is mixed with water it swells and are a convenient way to ramp up your daily vegetable
and is able to absorb toxins from the skin. Aside from skin intake. For more information see Dr Cabot’s book “Raw
detoxification, bentonite clay also shrinks pores, heals skin Juices Can Save Your Life”.
blemishes, promotes soft skin and is a natural exfoliant.
Hydration
Exercise For adequate hydration it is recommended to have between
Walking for 20-30 minutes every day will improve 1.5 and 2 litres of water or herbal teas daily. Try to use a glass,
your heart health, boost immunity and mood. Try to metal or BPA free drinking bottle. To keep things interesting,
incorporate walking into your everyday routine by walking you may like to add some lemon, lime, strawberries or
to the shops instead of driving, or if you have a dog, get mint to your water for extra flavour and antioxidants.
into the habit of taking them for a walk every day. Walking Staying hydrated is essential for optimal health, liver and
is a very simple and beneficial form of exercise that has gut detoxification and a healthy metabolism. Herbal teas
ample benefits. Yoga is a form of exercise that reduces are a soothing, caffeine-free pick-me-up that provide many
stress and builds muscle strength. Any form of exercise health benefits. Some of the best teas include peppermint,
that increases your heart rate will increase elimination of dandelion, ginger, chamomile and rooibos. Ginger tea is an
toxins. We recommend an exercise bike, very brisk walking, excellent digestive aid, chamomile tea can promote sleep,
aqua aerobics, swimming and any sports you enjoy. dandelion tea aids liver detoxification, and peppermint tea
relieves nausea and bloating.

#Fayicookbooks #Cabothealth 13 THE ULTIMATE DETOX RECIPE LIST

 recipes

#Fayicookbooks #Cabothealth 14 THE ULTIMATE DETOX RECIPE LIST

 Dietary KEY
If a recipe can be altered, then it will
GF Gluten Free
have one of the following symbols:
VEG Vegetarian
GF Optional Gluten Free
V Vegan
RSF Optional Refined Sugar Free
RSF Refined Sugar Free
VEG Optional Vegetarian
NF Nut Free
V Optional Vegan

EF Egg Free
DF Optional Dairy Free
DF Dairy Free

2.2L bowl is required

Important: Recipes are intended for use
in a thermal cooking machine with a 2.2L
bowl size. If you are using a smaller bowl,
REFER TO TIPS
some recipes may overfill or overload. Refer to the Tips for helpful tricks
and cooking notes which are
It is very important that you follow
provided throughout this book.
the user manual of your own thermal
cooking machine and adjust the recipe
to suit recommended guidelines and
bowl capacity.

Dietary symbols are a guide only. They indicate if a recipe is free from gluten, meat, refined sugar,
nuts or eggs. However, it is your own responsibility to check the ingredients that are used and to
avoid cross contamination in your own kitchen by following standard food safety.

#Fayicookbooks #Cabothealth 15 THE ULTIMATE DETOX RECIPE LIST

Dietary

GLUTEN FREE

VEGETARIAN
GUIDE

SUGAR FREE

DAIRY FREE
2.2L BOWL
REQUIRED

NUT FREE

EGG FREE
REFINED
VEGAN
PAGE
SMOOTHIES & DRINKS 17
Mango Tango GF VEG V RSF DF NF EF 18
Berry, Coconut and Hemp Seed Smoothie GF VEG V RSF DF NF EF 19
Blueberry Mint Green Smoothie GF VEG V RSF DF NF EF 20
Apple and Kale Smoothie GF VEG V RSF DF NF EF 21
Coconut Milk GF VEG V RSF DF NF EF 22
Nut and Seed Milks GF VEG V RSF DF NF EF 23
DETOX JUICES 24
Liver Cleasing Juice GF VEG V RSF DF NF EF 25
Liver Tonic Juice GF VEG V RSF DF NF EF 26
Immune Booster Juice GF VEG V RSF DF NF EF 27
BREAKFAST 28
Gluten Free Oat Free Granola GF VEG RSF DF NF EF 29
Poached Eggs with Mushrooms, Tomato and Baby Spinach GF VEG RSF DF NF 30
Zucchini and Herb Omelette GF VEG RSF DF NF 31
Green Frittata GF VEG RSF DF NF 32
Kale Pesto GF VEG V RSF DF NF EF 33
Healthy Breakfast Fry Up GF VEG V RSF DF NF EF 34
Fresh Fruit With Coconut Yoghurt GF VEG V RSF DF NF EF 34
Chia Pudding With Granola and Berries GF VEG RSF DF NF EF 35
Wild About Berries GF VEG V RSF DF NF EF 36
LUNCH 37
Pumpkin Soup and Garden Salad GF VEG V RSF DF NF EF 38
Strawberry, Walnut and Spinach Salad GF VEG V RSF DF NF EF 39
Chicken With Quinoa Salad, Spinach & Avocado GF RSF DF NF EF 40
Chicken and Vegetable Soup GF RSF DF NF EF 41
Tuna or Salmon Salad GF RSF DF NF 42
Hot, Crisp and Mellow Salad GF VEG V RSF DF NF EF 43
LSA - Linseeds, Sunflower Seeds, Almonds GF VEG V RSF DF EF 43
Nori Rolls GF RSF DF NF EF 44
Chicken With Greens, Almonds and Zesty Lemon Dressing GF RSF DF NF EF 45
Tempeh Salad GF VEG V RSF DF NF EF 46
Pumpkin Piquant Salad GF RSF DF NF EF 47
DINNER 48
Fish Parcels With Vegetables GF RSF DF NF EF 49
Fish Steaks With Tangy Topping GF RSF DF NF EF 50
Vegetable Paella GF VEG V RSF DF NF EF 51
Chunky Roast Vegetables GF VEG V RSF DF NF EF 52
Vegetable Casserole GF VEG V RSF DF NF EF 53
Korma Curry Paste GF VEG V RSF DF EF 54
Grilled Korma Curry Snapper GF RSF DF EF 55
Grilled Atlantic Salmon With Sweet Potato Mash GF RSF DF NF EF 56
Chicken Skewers With Tomatoes, Onions and Zucchini GF RSF DF NF EF 57
Tuna and Rice Hotpot GF RSF DF NF EF 58
Vegetable and Legume Soup GF VEG V RSF DF NF EF 59
White Fish With Ginger and Spring Onions GF RSF DF NF EF 60
Poached Chicken Breasts With Spring Vegetables GF RSF DF NF EF 61
Chicken With Baked Brussel Sprouts With Pumpkin and Hemp Seeds GF RSF DF NF EF 62
Quinoa Stuffed Capsicums GF VEG V RSF DF NF EF 63
SNACKS 64
Boiled Eggs with Salt and Pepper GF VEG V RSF DF NF 65
Almond Butter GF VEG V RSF DF EF 66
Tahini Paste GF VEG V RSF DF NF EF 67
Homeade Hummus GF VEG V RSF DF NF EF 68
Easy Guacamole GF VEG V RSF DF NF EF 69
Chocolate Chia Pudding GF VEG RSF DF NF EF 70
Heavenly Chocolate Raspberry Mousse GF VEG RSF DF NF EF 71
Fruit Ice Cream GF VEG V RSF DF NF EF 72
Snack Ideas 73

#Fayicookbooks #Cabothealth 16 THE ULTIMATE DETOX RECIPE LIST

 Smoothies
& Drinks

#Fayicookbooks #Cabothealth 17 THE ULTIMATE DETOX RECIPE LIST

 ADD C ABOT ER
WD
CLEANSE PO HIES!
TO SMOOT

mango tango
Protein Smoothie

GF VEG V RSF NF DF EF TIP

Pour leftovers into ice block
DIFFICULTY easy moulds and freeze to make
MAKES 1 serve a healthy snack.
TOTAL TIME 5 minutes
PREPARATION 5 minutes

INGREDIENTS METHOD
15g LSA, try making your own 1 If making your own LSA, prepare it first as
160g or 1 large ripe mango per recipe instructions. Set aside.
15g or 3 strawberries 2 Add ingredients to the bowl: LSA (15g),
mango (160g), strawberries (15g),
5g or 2cm fresh ginger, peeled
ginger (5g), coconut yoghurt (245g),
245g coconut yoghurt LSA (15g) and Cabot Cleanse powder (1),
1 scoop Cabot Cleanse power, if using.
according to the time of day, optional 3 Blend for 2 minute/speed 9.
Ice to serve, optional 4 Serve with ice, if using.

#Fayicookbooks #Cabothealth 18 THE ULTIMATE DETOX RECIPE LIST

 Berry, Coconut and

Hemp Seed Smoothie

GF VEG V RSF NF DF EF INGREDIENTS
120g coconut milk, try making your own
DIFFICULTY easy
235g water, almond milk, try making your own
MAKES 1 large serve
or extra coconut milk
TOTAL TIME 3 minutes
PREPARATION 3 minutes 150g mixed berries, fresh or frozen
15g hemp seeds
5g shredded coconut
20g pea protein powder
1 scoop Cabot Cleanse power,
according to the time of day, optional
Ice to serve, optional

METHOD
1 If making your own coconut milk
and/or almond milk, prepare it first
as per the recipe instructions.
Refrigerate until needed.
2 Add all other ingredients to bowl:
coconut milk (120g), water/almond milk/
coconut milk (235g), mixed berries (150g),
hemp seeds (15g), shredded coconut (5g),
pea protein powder (20g) and Cabot Cleanse
powder (1), if using.
3 Blend 1 minute/speed 9.
4 Serve with ice, if using.

TIP
Pour leftovers into ice block
moulds and freeze to make
a healthy snack.

#Fayicookbooks #Cabothealth 19 THE ULTIMATE DETOX RECIPE LIST

 Blueberry Mint

Green Smoothie
GF VEG V RSF NF DF EF
DIFFICULTY easy
MAKES 1 serve
TOTAL TIME 3 minutes
PREPARATION 3 minutes

INGREDIENTS
225g coconut milk, try making your own
50g spinach
255g blueberries, fresh or frozen
85g kiwi fruit, peeled
3-4 large mint leaves
1 scoop Cabot Cleanse power,
according to the time of day, optional
Ice to serve, optional

METHOD
1 If making your own coconut milk,
prepare it first as per recipe instructions.
Refrigerate until needed.
2 Add all ingredients to the bowl: coconut
milk (225g) , spinach (50g), blueberries
(225g), kiwi fruit (85g), mint leaves (3)
and Cabot Cleanse powder (1), if using.
3 Blend 1 minute/speed 9.
4 Serve with ice if using.

TIP
Pour leftovers into ice block
moulds and freeze to make
a healthy snack.

#Fayicookbooks #Cabothealth 20 THE ULTIMATE DETOX RECIPE LIST

 Apple and Kale
Smoothie

INGREDIENTS GF VEG V RSF NF DF EF

1 red apple, quartered, leave seeds in
DIFFICULTY easy
2 kale leaves, cut in half, hard stalks removed
MAKES 2 serves
200g water or coconut water TOTAL TIME 2 minutes
200g ice PREPARATION 2 minutes
Extra ice to serve, optional

METHOD
1 Add all ingredients to the bowl: red apple
TIP (1), kale leaves (2), water or coconut water
(200g) and ice (200g) . Blend for 2 minutes/
Ice is essential for this recipe
speed 10.
to help break down the fibres
in the kale. 2 Serve with ice, if using.
Pour leftovers into ice block
moulds and freeze to make
a healthy snack.

MORNING
HAPPINESS

#Fayicookbooks #Cabothealth 21 THE ULTIMATE DETOX RECIPE LIST

 Coconut Milk
GF VEG V RSF NF DF EF
DIFFICULTY easy
MAKES 1 cup
PREPARATION 3 minutes
TOTAL TIME 3 minutes

INGREDIENTS
25g shredded or desiccated coconut
250g water

METHOD
1 CUP
1 Add coconut (25g) to bowl and mill
3 seconds/speed 9.
2 Add water (250g) and blend 1 minute/
speed 9.
3 Strain through a nut milk bag.
TIPS
For a 2.2L bowl size, a 1 LITRE
thick coconut milk can be 1 Add coconut (100g) to bowl and mill
made with 1200g of water 3 seconds/speed 9.
and 300g coconut. Adjust 2 Add water (1000g) and blend
the coconut amounts 1 minute/speed 9.
depending on the thickness
3 Strain through a nut milk bag.
that is preferred.
Straining will make the milk
thin and remove the pulp.
However, if you prefer a
thicker texture then you do
not need to strain the milk.
Dehydrate the leftover
coconut pulp or use it in a BET TER
cake, slice, bliss balls or a STARTS
curry to thicken the sauce.
HERE! ...
Use coconut milk in the chia
pudding or blueberry mint
green smoothie.

#Fayicookbooks #Cabothealth 22 THE ULTIMATE DETOX RECIPE LIST

 Nut and Seed Milks
GF VEG V RSF NF DF EF
TIPS DIFFICULTY easy
Almond milk and coconut MAKES 1L
milk may produce pulp and PREPARATION 2 minutes
therefore it is recommended TOTAL TIME 2 minutes
to strain the milk before using.
However, you do not need to.
Cashew milk does not produce
very much pulp and therefore INGREDIENTS
there is no need to strain it. 100g almonds, cashews or sunflower seeds
Soak nuts in a little water 1000g water
(enough to cover) and add a
pinch of salt to activate them
before making the milk.
METHOD
Don’t soak cashews for more 1. Add all ingredients to the bowl:
than 4 hours or they may go nut/ed (100g), water (1000g) and blend
1 minute/speed 9.
moldy.
Be sure to rinse nuts before 2 Strain in a nut milk bag (optional) and
refrigerate until needed.
using them to make the milk.

KNOW
WHAT'
YOUR M S IN
ILK!

#Fayicookbooks #Cabothealth 23 THE ULTIMATE DETOX RECIPE LIST

 detox juices
Recipes

#Fayicookbooks #Cabothealth 24 THE ULTIMATE DETOX RECIPE LIST

 TIPS
This juice is high
in Vitamin C and
sulfur compounds
to cleanse the liver.
It has a very strong
taste and may be
diluted 1-part juice
to 1-part water or
you can dilute it
with cold herbal or

CLEANSE
fruit flavoured tea.
Drink 250 to 500ml

YOUR BODY daily.

Liver Cleansing
Juice

GF VEG V RSF NF DF EF METHOD

DIFFICULTY easy JUICER
MAKES 2 serves 1 It is recommended to use a juicer for
TOTAL TIME 3 minutes this recipe.
PREPARATION 3 minutes 2 Weigh, wash, trim and chop produce before
processing through a juicer.
INGREDIENTS 3 Mix the Cabot Cleanse powder (1 scoop)
10g or 2 spinach leaves before drinking.
30g or ½ cup broccoli florets THERMAL COOKING APPLIANCE
30g or ¼ cauliflower 1 Wash, trim and chop produce before
1 clove garlic, optional weighing it into the bowl: spinach (10g),
100g or 1 apple, quartered broccoli (30g), cauliflower (30g), garlic (1),
apple (100g), lemon or lime (55g).
55g or 1 lime or lemon, peel removed
2 Also add to the bowl: ice (50g), water (300g)
50g Ice, optional
and the Cabot Cleanse powder (1 scoop).
300g Water, optional
3 Blend for 1 minutes/speed 10.
1 scoop Cabot Cleanse powder,
according to the time of day 4 Strain through a nut milk bag, if preferred.

#Fayicookbooks #Cabothealth 25 THE ULTIMATE DETOX RECIPE LIST

 Liver Tonic
Juice
GF VEG V RSF NF DF EF METHOD
DIFFICULTY easy JUICER
MAKES 1 serve 1 It is recommended to use a juicer for
TOTAL TIME 3 minutes this recipe.
PREPARATION 3 minutes 2 Weigh, wash, trim and chop produce
before processing through a juicer.
INGREDIENTS 3 Mix the Cabot Cleanse powder (1 scoop)
100g or 1 carrot, roughly chopped before drinking.
125g fresh asparagus, hard ends removed
THERMAL COOKING APPLIANCE
and cut in half
1 Wash, trim and chop produce before
125g or 1 cucumber, roughly chopped,
weighing it into the bowl: carrot (100g),
leave skin on
asparagus (125g), cucumber (125g),
115g or 1 orange, peel removed and quartered orange (115g), dandelion or cabbage (2).
2 dandelion or 60g or 2 cabbage leaves, 2. Also add to the bowl: ice (50g), water (150g)
roughly chopped and the Cabot Cleanse powder (1 scoop).
1 scoop Cabot Cleanse, according to the time
3. Blend for 2 minutes/speed 10.
of day
4. Strain through a nut milk bag, if preferred.
50g Ice, optional
150g Water, optional

L VE ER
V
YOUR LI

TIP
Drink 2 to 3 small cups daily.

#Fayicookbooks #Cabothealth 26 THE ULTIMATE DETOX RECIPE LIST

 Immune Booster
Juice

GF VEG V RSF NF DF EF METHOD

DIFFICULTY easy JUICER
MAKES 2 serves 1 It is recommended to use a juicer for
TOTAL TIME 3 minutes this recipe.
PREPARATION 3 minutes 2 Weigh, wash, trim and chop produce
before processing through a juicer.
3 Mix the Cabot Cleanse powder (1 scoop)
INGREDIENTS before drinking.
100g or 1 celery stick, roughly chopped
THERMAL COOKING APPLIANCE
165g or 1 ripe tomato, quartered
1 Wash, trim and chop produce before
60g or ¼ beetroot, peeled weighing it into the bowl: celery (100g),
55g or 1 lemon or lime, peel removed tomato (165g), beetroot (60g), lemon or
270g or 1 grapefruit, roughly chopped lime (55g), grapefruit (270g), carrot (100g),
dandelion or cabbage (2), ginger (5g).
100g or 1 carrot, roughly chopped
2 Also add to the bowl: ice (50g), water
2 dandelion or 60g or 2 cabbage leaves
(150g) and the Cabot Cleanse powder
5g or 1.5cm fresh ginger, peeled (1 scoop).
50g Ice, optional 3 Blend for 2 minutes/speed 10.
150g Water, optional 4 Strain through a nut milk bag,
1 scoop Cabot Cleanse power, according if preferred.
to the time of day, optional

NOTHI
NG
TIP AS GOO LOOK S
HEALTH D AS
Drink 2 to 3 small cups daily. Y FEELS

#Fayicookbooks #Cabothealth 27 THE ULTIMATE DETOX RECIPE LIST

 breakfast
Recipes

#Fayicookbooks #Cabothealth 28 THE ULTIMATE DETOX RECIPE LIST

 Gluten Free Oat Free

Granola
GF VEG RSF NF DF EF
TIP
DIFFICULTY easy
MAKES 4-6 serves Serve granola with almond
TOTAL TIME 30 minutes milk, coconut milk or add it
PREPARATION 10 minutes to the chia puddings.
COOKING 20 minutes

INGREDIENTS
50g quinoa flakes
10g unsweetened coconut flakes
40g sesame seeds
75g pumpkin seeds
70g raw sunflower seeds
60g sliced almonds, optional
65g almond butter, mixed nut butter, tahini or
sunflower seed butter, try making your own
85g honey
½ tsp sea salt
½ tsp extract of your choice: vanilla, almond, anise
65g puffed millet cereal
55g dried unsweetened cranberries or goji berries

METHOD
1 Heat the oven to 180 degrees, fan forced.
2 Weigh quinoa flakes (50g) and coconut flakes (10g) in the bowl and then spread onto a lined
baking tray. Toast in the oven for 2-3 minutes to lightly brown.
3 Weigh the sesame seeds (40g), pumpkin seeds (75g), sunflower seeds (70g), sliced almonds (60g) and
spread on another lined baking tray and toast in the oven for 5 minutes or until lightly browned.
4 If making your own nut butter, prepare it now as per the recipe instructions. Set aside nut butter
leaving only 65g in the bowl.
5 Add honey (85g), sea salt (½ tsp) and extract of choice (½ tsp) and mix for 2 minutes/60 degrees/
speed 2.
6 Add all remaining ingredients to the bowl including the millet (65g), dried berries (55g), toasted
nuts and seeds and mix together 10 seconds/reverse/speed 4.
7 Spread the mix over 2 baking trays and roast in the oven for approximately 10 minutes or
until toasted.
8 Serve with fresh berries of choice or each dry as a tasty snack.

#Fayicookbooks #Cabothealth 29 THE ULTIMATE DETOX RECIPE LIST

 poached eggs
with Mushrooms, Tomato and Baby Spinach

GF VEG V RSF NF DF EF
TIPS
DIFFICULTY easy
If grinding your own flaxseed,
MAKES 1 serve
it is important to grind at
TOTAL TIME 20 minutes
least 1 tablespoon. If using
PREPARATION 7 minutes
flaxseed often, grind more in
COOKING 13 minutes
a bigger batch and refrigerate
until needed.
This recipe can be doubled.
Try cooking spinach in the INGREDIENTS
steaming dish along with the ½ tablespoon ground flaxseeds, try grounding
tomato, mushroom and eggs. your own
1 egg in a cup soft boiled is 1000g water
about 11 minutes, medium 2 eggs
to well is 13 minutes cooked
through around 16 minutes. ½ tomato, quartered

2 eggs in a cup soft boiled 13 1 large portobello mushroom, sliced

minutes, medium 16 minutes, 20g baby spinach
hard boiled 20 minutes. freshly ground black pepper and sea salt,
Smaller eggs require less to taste
time for soft eggs. The timing
may also vary according to METHOD
how cold your starting water
is as it may take longer for 1 If grinding your own flaxseeds, prepare it
first. Add at least 1 tablespoon of flaxseed
the steaming to occur.
to the bowl. Mill for 1 minute/speed 9.
Refrigerate until needed.
2 Fill the bowl with water (1000g). Position the
large steaming dish on top of the bowl.
3 Crack the eggs into a ramekin or silicon patti
K
ALWAYS LOONNY
and place inside the steaming dish.

ON THE SU
4 Put the tomato (½) and sliced mushroom (1)
around the dish and cover with the
SIDE steaming lid. Cook for 13 minutes/steaming
temperature/speed 1.
5 Add spinach (20g) to the serving plate and
serve with eggs, tomato and mushrooms.
Season with salt and pepper and sprinkle
over the ground flaxseeds.

#Fayicookbooks #Cabothealth 30 THE ULTIMATE DETOX RECIPE LIST

 Zucchini and Herb

Omelette EGG-CI
TING!

TIP
Try adding some extra herbs
and spices such as chili flakes,
turmeric powder, and/or garlic
powder, at step 3.

GF VEG RSF NF DF METHOD

DIFFICULTY easy 1 Add to the bowl: spring onions (60g),
MAKES 4-6 serves chives (10) and parsley (10g) and chop for
TOTAL TIME 20 minutes 3 seconds/speed 7.
PREPARATION 5 minutes 2 Scrape down sides, add zucchini (180g) and
COOKING 15 minutes chop 3 seconds/speed 4.
3 Scrape down sides. Add eggs (2), salt and
pepper to taste and mix 10 seconds/
INGREDIENTS reverse/speed 3.

60g spring onions, tops and bottoms cut 4 Cook the omelette in a pan or continue
off and roughly chopped into pieces to cook in the steaming dish. Wet and
scrunch some baking paper and line the
10 strands of chives steaming tray. Pour the mixture on top
10g parsley of the baking paper.
180g zucchini, topped, tailed 5 Add water (500g) to the bowl. Place the
roughly chopped large steaming dish and steaming tray into
2 eggs position. Cook for 10-15 minutes/steaming
temperature/speed 2.
sea salt and freshly ground black
pepper to taste
500g water if steaming

#Fayicookbooks #Cabothealth 31 THE ULTIMATE DETOX RECIPE LIST

 Green frittata
GF VEG RSF NF DF
DIFFICULTY easy
MAKES 4 serves
TOTAL TIME 30 minutes
PREPARATION 10 minutes
COOKING 20 minutes

INGREDIENTS
40g or 2 leaves spinach, washed and
roughly chopped, no hard stalks
handful of parsley
2 spring onions, cut in quarters
1 zucchini, roughly chopped
150g leek, roughly chopped
1 tsp sea salt and a little white pepper
20g olive oil
5 whole organic eggs

METHOD
1 Preheat oven to 180 degrees, fan forced.
2 Add spinach (40g) to bowl and shred
5 seconds/speed 5. Tip into a baking dish.
3 Add parsley (handful) and spring onion (2) to
the bowl and chop for 3 seconds/speed 7.
4 Without scraping down sides, add zucchini (1)
and leek (150g) and chop 3 seconds/speed 5.
5 Scrape down sides, add salt (1 tsp), pepper,
oil (20g) and cook 3 minutes/100 degrees/
reverse/slowest speed.
6 Arrange the green vegetables into the pan.
7 Add the eggs (5) to the bowl and blend TIP
10 seconds/speed 4. Try the frittata with the kale pesto.
8 Pour egg mix over the greens and then bake Suitable to freeze.
in the oven for 20 minutes or until cooked.
9 Serve the frittata warm or cold.

#Fayicookbooks #Cabothealth 32 THE ULTIMATE DETOX RECIPE LIST

 kale pesto
GF VEG V RSF NF DF EF METHOD
1 Add walnuts (35g) to the bowl and dry roast
DIFFICULTY easy 8 minutes/100 degrees/speed 1. Set aside.
MAKES 1 small jar
2 Peel the rind from the lemon (1) with a peeler
TOTAL TIME 15 minutes
and add it to the bowl. Cut the lemon in half
PREPARATION 8 minutes
and juice the lemon. Set the juice aside.
COOKING 7 minutes
3 Mill the lemon rind for 1 minute/speed 9.
Scrape down sides.
4 Add all other ingredients: roasted walnuts
INGREDIENTS (35), lemon juice (55g), kale (50g), parsley
35g walnuts (15g), garlic (½), olive oil (40g), salt (pinch) and
blend 5 seconds/speed 8.
1 lemon, peeled
5 Scrape down sides and blend 20 seconds/
55g lemon juice, freshly squeezed
speed 3.5 or until desired consistency is
50g kale, leaves only, roughly torn reached.
15g parsley 6 Store in an airtight container and refrigerate
½ garlic clove until ready to use.
40g extra virgin olive oil
pinch of salt

TIPS
Can store in the fridge for up to one
week.
Drizzle kale pesto on top of frittata,
omelets, any veggies or the poached
chicken breast with spring vegetables
recipe.
To make this recipe nut
free use seeds instead of the walnuts.

#Fayicookbooks #Cabothealth 33 THE ULTIMATE DETOX RECIPE LIST

 Healthy

Breakfast fry up
GF VEG V RSF NF DF EF METHOD
Add tomato (1), mushrooms (60g), capsicum (85g) and
DIFFICULTY easy shallot (15g) and chop 3 seconds/speed 5.
MAKES 2 serves
TOTAL TIME 10 minutes OPTION 1: Continue to cook in the bowl
PREPARATION 4 minutes 2 Scrape down sides and add oil (20g) and cook
COOKING 6 minutes 3 minutes/100 degrees/reverse/slowest speed.
3 Add beans (1 can), apple cider vinegar (10g) and
INGREDIENTS sprig of basil (1) and cook 3 minutes/100 degrees/
1 tomato, quartered reverse/slowest speed.
60g or 2 mushrooms, halved 4 Pour into a dish and serve with a side of avocado (½).
85g or ½ capsicum, roughly chopped
OPTION 2: Fry in a pan
15g or 1 shallot or spring onion
topped, tailed and chopped in half Heat olive oil (20g) in a pan and toss in all of the
chopped vegetables. After they have been cooking for
20g olive oil
a while, add cannellini beans, apple cider vinegar and
400g can cannellini beans, drained basil. Serve with avocado.
10g organic apple cider vinegar
sprig of basil, roughly torn
½ avocado, diced

Fresh Fruit with coconut yoghurt

GF VEG V RSF NF DF EF METHOD
1 Rinse, trim, slice and weigh the fresh fruit.
DIFFICULTY easy
2 Whilst avoiding the blades, add to the bowl: chia seeds
MAKES 1 serve
(10g) and water (30g). Mix for 2 minute/speed 2.
TOTAL TIME 5 minutes
PREPARATION 5 minutes 3 Add coconut yoghurt (170g) to the bowl and mix for
10 seconds/speed 4. Scrape down the sides and
repeat for another 10 seconds/speed 4.
INGREDIENTS 4 Serve coconut and chia mixture with fresh fruit on top.
4 strawberries, trimmed and sliced
½ kiwifruit, skin removed and sliced
20g fresh blackberries or any
TIP
seasonal berries This recipe can be doubled, tripled or
1 tbsp chia seeds quadrupled. When making larger batch sizes,
170g coconut yoghurt set the coconut and chia mixture in the fridge
and top with fruit when ready to serve.

#Fayicookbooks #Cabothealth 34 THE ULTIMATE DETOX RECIPE LIST

 chia pudding
with Granola and Berries

GF VEG RSF NF DF EF
DIFFICULTY easy
MAKES 1 serve or 4 serves
TOTAL TIME 2 hours 2 minutes
PREPARATION 2 minutes
SETTING 2 hours

T
IT'S NOT ABOU
HAVING TIME, G
K IN
IT'S ABOUT MA
TIME.

INGREDIENTS METHOD
1 SERVE 1 If making your own almond milk, coconut milk or
gluten free granola, prepare these first as per recipe
110g almond milk or coconut instructions. Refrigerate the milk until needed and set
milk, try making your own aside the granola into an airtight container.
35g gluten free granola, try 2 Add chia seeds (25g), prepared almond/coconut milk
making your own (110g), honey (10g) and cinnamon (¼ tsp) to the bowl.
25g chia seeds Mix 5 seconds/reverse/speed 3.
10g honey 3 Scrape down the sides and transfer pudding into
¼ tsp cinnamon serving glass. Refrigerate the pudding for at least
2 hours, preferably overnight.
50g mixed berries
4 Add a layer of granola (35g) on top of the chia
dollop of coconut yoghurt,
pudding and garnish with berries (50g) on top and a
optional
dollop of coconut yoghurt if desired.
4 SERVES
440g almond milk or coconut
milk, try making your own TIPS
140g gluten free granola, try Make double or triple the batch size to
making your own have some quick and easy breakfast or
100g chia seeds snacks ready to go in the fridge.
40g honey For a sweeter taste, add some vanilla
1 tsp cinnamon extract to the chia pudding mixture in
step 3.
200g mixed berries
4 dollops of coconut yoghurt,
optional

#Fayicookbooks #Cabothealth 35 THE ULTIMATE DETOX RECIPE LIST

 wild about berries
GF VEG V RSF NF DF EF INGREDIENTS
40g raspberries, fresh
DIFFICULTY easy
40g blueberries, fresh
MAKES 1 serve
TOTAL TIME 5 minutes 40g boysenberries, fresh
PREPARATION 5 minutes 40g fresh strawberries, trimmed and sliced
240g coconut yoghurt
40g mulberries or raspberries – frozen

NOURISH METHOD
YOUR BODY
1 Place the small simmering basket on
top of the lid and weigh out all the fresh
berries: raspberries (40g), blueberries (40g),
boysenberries (40g), strawberries (40g).
Rinse the berries with water and set aside.
2 Add yoghurt (240g) and frozen berries (40g)
to the bowl. Blend for 10 seconds/speed 9.
3 Scrape down sides and blend for 5 seconds/
speed 5.
4 Serve the whipped soft ice confection, with
berries on top.

TIPS
Add an extra 300g of frozen
berries for a thicker frozen sorbet.
Attach the butterfly and an egg
white for a creamy sorbet. Mix for
1-2 minutes/speed 4 or until nice
and fluffy.

#Fayicookbooks #Cabothealth 36 THE ULTIMATE DETOX RECIPE LIST

 lunchRecipes

#Fayicookbooks #Cabothealth 37 THE ULTIMATE DETOX RECIPE LIST

 Pumpkin Soup
and Garden Salad

GF VEG V RSF NF DF EF METHOD

SOUP
DIFFICULTY easy
1 Add to the bowl: parsley (5g), onion (180g)
MAKES 4 serves
and leaves of thyme (1) and chop for
TOTAL TIME 30 minutes
3 seconds/speed 7.
PREPARATION 5 minutes
2 Add pumpkin (600g) and chop 10 seconds/
COOKING 25 minutes
speed 7.
3 Scrape down sides and then add water
INGREDIENTS (500g), vegetable stock paste (1 tbsp),
SOUP salt and pepper to taste. Cook for
25 minutes/100 degrees/speed 1.
5g fresh parsley
4 Blend the soup for 1 minute/ starting on
180g or 1 large onion, peeled and quartered
speed 4, gradually increasing to speed 9.
1 sprig of thyme, leaves only Set aside.
600g pumpkin, peeled and roughly chopped 5 Clean and dry mixing bowl.
500g water
GARDEN SALAD
1 tbsp vegetable stock paste,
try making your own 6 Prepare each of the salad ingredients,
individually before placing into a serving
sea salt and black pepper to taste
dish:
GARDEN SALAD • Carrot (1) chop for 3 seconds/speed 5.
1 carrot, peeled and quartered • Cucumber (1) chop for 2 seconds/speed 4.
1 cucumber, quartered • Tomato (1) slice into wedges with a knife.
1 tomato, sliced into wedges 7 Toss the salad with apple cider vinegar (1 tsp)
1 tsp organic apple cider vinegar and serve as a side to the pumpkin soup.

TIP
If making your own vegetable
stock paste, prepare it first
as per the traditional recipe
instructions.
For a thicker soup add more
pumpkin or less water.

#Fayicookbooks #Cabothealth 38 THE ULTIMATE DETOX RECIPE LIST

 Strawberry, Walnut
and Spinach Salad

GF VEG V RSF DF EF INGREDIENTS

20g walnuts
DIFFICULTY easy
40g baby spinach
MAKES 1 serve
TOTAL TIME 10 minutes 100g of strawberries, tailed and thinly sliced
PREPARATION 2 minutes 1½ tbsp organic apple cider vinegar or
ROASTING 8 minutes lemon juice

METHOD
1 Add walnuts (20g) to the bowl and dry roast
TIP 8 minutes/100 degrees/speed 1. Place whole
walnuts into the salad or if preferred, chop for
This recipe can be doubled 1 second/turbo.
or tripled.
2 Add all other ingredients to the bowl: spinach
(40g), strawberries (100g), vinegar (1½ tbsp)
and mix 10 seconds/reverse/speed 1.

MAKE ONE
HEALTHY CHO
IC
THEN MAKE E,
ANOTHER

#Fayicookbooks #Cabothealth 39 THE ULTIMATE DETOX RECIPE LIST

 Chicken with Quinoa
Salad, Spinach and Avocado

GF RSF NF DF EF METHOD
1 Add water (1000g) to the bowl and place
DIFFICULTY easy the small simmering basket inside.
MAKES 1 serve Weigh in quinoa (250g). Place the lid on
TOTAL TIME 40 minutes top with the large steaming dish and the
PREPARATION 10 minutes steaming tray.
COOKING 30 minutes 2 Wet and scrunch some baking paper
and lay it on the steaming tray. Place the
chicken breast (1) on the baking paper and
INGREDIENTS season with salt and pepper to taste.
1000g water 3 Cook for 25 - 30 minutes/steaming
temperature/speed 4. Ensure the chicken
250g quinoa
is cooked through. Set the chicken and
1 chicken breast quinoa aside.
salt and pepper to taste 4 Clean and dry mixing bowl.
40g almonds, optional 5 Add almonds (40g) to bowl and chop
½ red apple, cored and quartered 10 seconds/speed 5. Set aside.
20g spinach leaves 6 Without washing the bowl, chop the
½ avocado, roughly chopped apple (½) for 3 seconds/speed 5.
Set aside with almonds.
1 mandarin, peeled and broken into pieces
7 Add spinach leaves (20g), avocado (½),
mandarin (1) and quinoa to almonds
and apple to create a salad.
8 Serve chicken with salad on the side.
TIP
This recipe can be doubled.
Add some tamari on top of the
chicken for extra flavour.
ANOTHER ST
TOWARDS G EP
Add a tablespoon of veggie
stock paste to the water when
OOD
cooking quinoa for extra
flavour. HEALTH
To reduce the cooking time, cut
the chicken into smaller pieces.

#Fayicookbooks #Cabothealth 40 THE ULTIMATE DETOX RECIPE LIST

 Chicken and Vegetable soup
GF RSF NF DF EF METHOD
1 Add parsley (½ cup) and onion (100g)
DIFFICULTY medium to bowl and chop 3 seconds/speed 7.
MAKES 4 serves
2 Scrape down the sides of the bowl.
TOTAL TIME 1 hour Add olive oil (20g) and sauté for
PREPARATION 20 minutes 3 minutes/100 degrees/speed 1.
COOKING 40 minutes
3 Add swede (250g) and grate 5 seconds/speed 5.
4 Without scrapping sides, add carrots (260g),
parsnip (250g), celery (155g) and chop
10 seconds/speed 5 or until all is grated.
INGREDIENTS 5 Add corn (400g), drumsticks (500g) and water
½ cup parsley, roughly chopped (500g). Use a spatula to gently push the chicken
into the water so it’s covered well. Cook for
100g or 1 large onion, peeled 20 minutes/100 degrees/reverse/speed 1.
and halved
6 Scrape down sides and push the chicken down
20g olive oil
again if it’s not covered. Cook for a further
250g or 1 large swede, peeled and 20 minutes/100 degrees/reverse/speed 1.
roughly chopped into 8 pieces
7 Season with salt and pepper to taste.
260g carrots, roughly chopped
250g parsnip or 2 large parsnips,
peeled and roughly chopped
155g celery, roughly chopped TIPS
including leaves This recipe can be made in a
400g can corn kernels including bowl that is smaller than 2.2L,
liquid or 145g fresh corn sliced from if the ingredients are halved.
the cob and top up with 255g water
Suitable for freezing.
500g or 4 chicken drumsticks, free
Try pre-portioning this into
range or organic
serving sizes before freezing.
500g water Defrost and reheat as needed.
salt and pepper to taste

WARM AND
COMFORTING

#Fayicookbooks #Cabothealth 41 THE ULTIMATE DETOX RECIPE LIST

 Tuna or Salmon salad
GF RSF NF DF METHOD
1 Add water (500g) to the bowl. Set the small
DIFFICULTY easy simmering basket into position. Place eggs
MAKES 1 serve (2) in the basket. Cook for 14 minutes/
TOTAL TIME 20 minutes steaming temperature/speed 1.
PREPARATION 6 minutes 2 Use the spatula to remove the simmering
COOKING 14 minutes basket from the bowl and rinse the eggs
in cold running water.

INGREDIENTS 3 Discard the water from the bowl.

Peel boiled eggs and cut in half.
SALAD 4 Combine salad ingredients in a serving
500g water dish: tuna or salmon (185g), olives
(handful), lettuce (5), spring onion (1),
2 eggs
tomatoes (2), salt and pepper to taste.
185g tuna or red salmon in brine
1 handful black olives, pitted DRESSING
5 large lettuce leaves, washed and torn up 5 Add dressing ingredients to the bowl:
olive oil (10g), tamari (10g), lemon juice
1 spring onion, finely sliced
(50g). Mix 3 seconds/speed 4.
2 medium tomatoes, ripe and diced
6 Pour dressing over salad and top with
salt and pepper, to taste boiled eggs.
DRESSING 7 Season with salt and pepper to taste, enjoy.
10g cold pressed olive oil
10g tamari
50g fresh lemon juice

TIP
This recipe can be doubled or
tripled.

YOUR FU
SELF WITURE
THANK LL
YOU

#Fayicookbooks #Cabothealth 42 THE ULTIMATE DETOX RECIPE LIST

 Hot, Crisp & Mellow Salad
INGREDIENTS GF VEG V RSF NF DF EF
SALAD
DIFFICULTY easy
80g or 4 red radishes, topped, MAKES 1 serve
tailed and halved TOTAL TIME 5 minutes
70g or ½ green apple, cored, PREPARATION 5 minutes
roughly chopped
55g or 1 stick celery, roughly METHOD
chopped into 2cm pieces 1 Add radishes (80g), apple (70g), celery (55g)
30g walnuts, optional and walnuts (30g) if using, to bowl and chop for
10 seconds/speed 4. Set aside.
160g or 1 small mango, fresh,
peeled and sliced 2 Add dill (10g) to bowl and chop 3 seconds/speed 7.
DRESSING 3 Scrape down sides, add rest of dressing ingredients:
coconut yoghurt (75g), salt and ground black pepper
10g fresh dill, broken in half, to taste and mix 10 seconds/speed 3.
and extra for garnish
4 Add mango (160g) and chopped ingredients back
75g coconut yoghurt
into bowl and mix 10 seconds/reverse/speed 1.
salt and ground black pepper
to taste 5 Garnish with dill and serve chilled in a bowl.

If mango is not in season, substitute with frozen mango or fruits such as

TIP peaches, papaya and/or strawberries.

LSA Linseed, Sunflower Seeds, Almonds

GF VEG V RSF DF EF METHOD
1 Add all ingredients to the bowl:
DIFFICULTY easy linseeds (150g), sunflower seeds
MAKES 1 large container (100g), almonds (50g) and blend
TOTAL TIME 5 minutes 10 seconds/speed 10.
PREPARATION 5 minutes
2 Store in an airtight container
and refrigerate until needed.

INGREDIENTS
150g linseeds TIP
100g sunflower seeds This recipe can be doubled
50g almonds if you use it often.

#Fayicookbooks #Cabothealth 43 THE ULTIMATE DETOX RECIPE LIST

 Nori
Rolls
INGREDIENTS
3 tbsp LSA, try making your own
1000g water
350g brown or basmati rice
2 tbsp sesame seeds
GF RSF NF DF EF
1 medium avocado
DIFFICULTY medium 5 sheets nori seaweed
MAKES about 10 rolls 1 tube wasabi, horseradish paste
TOTAL TIME 40 minutes –
1 hour 10 minutes 1 bunch garlic chives
PREPARATION 20 minutes 2 Lebanese cucumbers, cut into long thin strips
COOKING 20-50 minutes pickled ginger, to serve
tamari, for dipping
green salad

METHOD
1 If making your own LSA, prepare it first as per recipe
instructions. Refrigerate until ready to use.
2 Add water (1000g) to the bowl. Then add the small
simmering basket and weigh in rice (350g). Cook
for 20 minutes (white rice) or 50 minutes (brown
rice)/100 degrees/speed 4.
3 While this cooks dry roast the sesame seeds (2 tbsp)
in a pan until lightly golden.
4 While the rice is still warm, tip it into a large bowl and
stir through LSA (3 tbsp) and sesame seeds (2 tbsp).
5 Peel avocado (1) and slice into strips.

ASSEMBLE THE SUSHI

TIPS
6 Place the nori sheet on the sushi mat and cover the
A sushi mat is needed for nori with a thin layer of rice. Leave about 2 cm clear at
this recipe. Try covering it the top and bottom of the nori sheet. Fill to the sides.
with cling wrap to prevent
7 Spread a thin strip of wasabi along the center of
the nori sheets from the rice.
sticking to the mat.
8 At the end closest to you, place 3 strips of garlic chives.
Sushi can be made with
a variety of different 9 Put a strip of cucumber next to a strip of avocado.
ingredients. Try using 10 Roll the mat up, away from you, creating a compact
prawns, tofu, tuna and roll. Be careful not to roll the mat into the nori roll.
salmon.
11 Cut the long rolls into bite size pieces or just in half.
Great for lunches, entrees Use a sharp, wet knife to do so.
and snacks.
12 Serve with pickled ginger, a dipping sauce of wasabi
stirred into the tamari and a big green salad.

#Fayicookbooks #Cabothealth 44 THE ULTIMATE DETOX RECIPE LIST

 Chicken With Greens,
Almonds and Zesty Lemon Dressing

GF RSF NF DF EF METHOD
1 Add the lemon rind (1/2 lemon) and grate
DIFFICULTY easy 1 minute/speed 9.
MAKES 1 large serve 2 Scrape down sides, then add the other dressing
TOTAL TIME 40 minutes ingredients: lemon juice (20g) and olive oil (20g).
PREPARATION 10 minutes Mix 5 seconds/speed 2. Set aside.
COOKING 30 minutes 3 Without washing the bowl, add water (1000g).
4 Wet and scrunch some baking paper and lay it
INGREDIENTS on the large steaming tray. Place chicken on the
baking paper. Season with salt and pepper to
DRESSING taste and squeeze some extra lemon juice on top.
rind of 1/2 lemon, peeled no white pith 5 Place the steaming tray and the large steaming
20g lemon juice, plus extra to squeeze dish into position. Steam for 20 minutes/
20g olive oil, cold pressed steaming temperature/speed 2.
6 In the meantime, dry roast almonds in a pan over
CHICKEN AND VEGETABLES medium heat.
1000g water 7 Add the broccolini (4) to the base of the large
1 skinless chicken breast fillet steaming dish and cook for a further 5 minutes/
steaming temperature/speed 2.
salt and pepper to taste
8 Add the asparagus (4) and sugar snap peas
extra lemon juice for chicken
(80g) and cook for another 5 minutes/steaming
4 stems broccolini temperature/speed 2.
4 stems of asparagus, hard ends 9 Ensure the veggies and chicken are cooked
chopped off through to your liking.
80g sugar snap peas. topped and tailed 10 Place the veggies on a serving platter, top with the
handful almonds, optional roasted almonds and sliced avocado (1/2).
½ avocado, slice just before serving 11 Drizzle the dressing over the veggies and serve
½ lemon the cooked chicken.

TIPS
This recipe can be doubled.
Cooking times may vary.
To reduce the cooking time, chop
the chicken into smaller pieces.

#Fayicookbooks #Cabothealth 45 THE ULTIMATE DETOX RECIPE LIST

 Tempeh Salad
GF VEG V RSF NF DF EF INGREDIENTS
390g tempeh
DIFFICULTY medium
2 garlic cloves, peeled
MAKES 1 serve
TOTAL TIME 20 minutes 15g or 5cm ginger root, peeled roughly chopped
PREPARATION 5 minutes 35g or 3 spring onions, tailed, roughly chopped
COOKING 15 minutes 1 green chili, tailed, deseeded, roughly chopped
60g water
15g tamari
10g apple cider vinegar or lemon juice
TIPS 4 tbsp cold pressed olive oil
Substitute tempeh for 65g or 1 cup bean sprouts
chicken or turkey mince,
ground black pepper and salt, to taste
if preferred.
Enjoy it served in a
lettuce cup. METHOD
Add more bean sprouts 1 Cut the tempeh (390g) into thin strips.
instead of serving with Set aside.
rice, if preferred. 2 Add to the bowl: garlic (2), ginger (15g),
This recipe can be spring onions (35g) and chili (1). Chop for
doubled or tripled if your 3 seconds/speed 7.
wok is big enough. 3 Add water (60g), tamari (15g), apple cider
Serve topped with vinegar (10g) and cook 3 minutes/100
some fresh herbs like degrees/reverse/speed 1.
coriander or parsley, 4 Heat oil (4 tbsp) in a wok.
if preferred.
5 Stir fry the tempeh until golden brown.
6 Add the sauce mixture to the tempeh and
simmer for 2 minutes.
7. Add the bean sprouts (65g) and cook for
2 minutes.
8. Serve hot or cold on a bed of brown rice.
Season with salt and pepper to taste and eat
with a big salad.

THE GREATEST
WEALTH IS
HEALTH

#Fayicookbooks #Cabothealth 46 THE ULTIMATE DETOX RECIPE LIST

 Pumpkin Piquant Salad
GF RSF NF DF EF METHOD
DIFFICULTY easy CHICKEN AND PUMPKIN:
MAKES 1 serve 1 Add pumpkin (70g) to bowl and chop 3 seconds/speed 5.
TOTAL TIME 1 hour 30 minutes Tip into the large steaming dish and set aside.
PREPARATION 5 minutes 2 Wet and scrunch baking paper and lay it on the large
COOKING 25 minutes steaming tray. Place chicken (1) onto the baking paper
SETTING 1 hour and season with salt and pepper to taste.
3 Add water (500g) to the bowl. Position the large
INGREDIENTS steaming dish, steaming tray and lid into place on top
of the bowl and cook the chicken and pumpkin for
CHICKEN AND PUMPKIN 25 minutes/steaming temperature/speed 2. Ensure
70g pumpkin, skin taken off and chicken is cooked through.
roughly chopped 4 Slice cooked chicken breast into pieces. Refrigerate the
1 skinless chicken breast fillet cooked chicken and steamed pumpkin for about an
hour or until needed.
salt and pepper to taste
500g water DRESSING

DRESSING 5 Ensure that the bowl is clean, dry and cool. Chop the
garlic (1) and cumin (¼ tsp) for 3 seconds/speed 7.
1 large garlic clove, peeled
6 Add remaining dressing ingredients: sesame oil (95g),
¼ tsp ground cumin lemon juice (60g) and mix 5 seconds/speed 4. Set aside
95g sesame oil, cold pressed and refrigerate until needed.
60g lemon juice, freshly squeezed
SALAD
SALAD 7 In a clean bowl, add fennel (15g) and chop for
15g fresh fennel, small part 3 seconds/speed 5. Set aside in a serving dish for
of bulb the salad.
2-3 fresh mint leaves 8 Add mint leaves (2-3) and spring onions (2) to the bowl
2 spring onions, roughly chopped and chop for 3 seconds/speed 7. Add to the salad.

40g walnuts or pecan nuts, 9 Use the scales to weigh the walnuts (40g) and raisins
optional (10g). Add to the salad.
10g raisins 10 Add all other ingredients to the salad: prepared
chicken, prepared pumpkin and orange chunks (1).
1 small orange, peeled and cut
Toss the salad with the dressing and serve.
into chunks

Try shredding the chicken after cooking it for 5-10 seconds/reverse/speed 4.

TIPS These recipes can be doubled.

#Fayicookbooks #Cabothealth 47 THE ULTIMATE DETOX RECIPE LIST

 dinner
Recipes

#Fayicookbooks #Cabothealth 48 THE ULTIMATE DETOX RECIPE LIST

 Fish Parcels EASY
with Vegetables

TIP
Cooking time may vary
depending on the size of
the fish fillets

GF RSF NF DF EF METHOD
1 Add water (500g) to the bowl.
DIFFICULTY easy
2 Add vegetables to the large steaming dish:
MAKES 2 serves
carrots (2) and cauliflower (75g).
TOTAL TIME 30 minutes
PREPARATION 8 minutes 3 Place fish (2) onto some baking paper and
COOKING 22 minutes drizzle with lemon juice (50g and dill (2).
Use string to enclose the parcel if needed.
4 Position steaming tray and lid in
INGREDIENTS place. Cook for 20 minutes/steaming
500g water temperature/speed 2.
2 medium carrots, roughly chopped 5 Add the beans (60g) to the steaming
75g cauliflower, roughly chopped into dish and continue to cook for 2 minutes/
small florets steaming temperature/speed 2 or until
fish and vegetables are cooked through.
2 x 200g firm white fish fillets
50g lemon juice
2 sprig of dill
60g green beans, topped and tailed

#Fayicookbooks #Cabothealth 49 THE ULTIMATE DETOX RECIPE LIST

 Fish Steaks
with Tangy Topping

GF RSF NF DF EF INGREDIENTS
2 spring onion, topped, tailed and cut in half
DIFFICULTY medium
handful fresh basil
MAKES 2 serves
TOTAL TIME 30-60 minutes handful fresh parsley
PREPARATION 10 minutes 1 tomato, quartered
COOKING 20-50 minutes 10g lemon juice
10g cold pressed olive oil
salt and ground black pepper to taste
2 white fish steaks
1000g water
200g basmati or brown rice
big green salad

METHOD
1 Add spring onion (2), basil (handful), parsley
(handful) and chop 3 seconds/speed 7.
2 Without scraping down sides, add tomato (1)
and chop 3 seconds/speed 5.
3 Scrape down sides and add lemon juice
(10g), olive oil (10g), salt and pepper to taste
and mix 3 seconds/reverse/speed 3.
4 Put the fish (2) on some baking paper in the
steaming tray and pour the mixture on top.
5 Without washing the bowl, weigh in water
(1000g). Place the small simmering basket
into the bowl and weigh in rice (200g).
6 Position the large steaming tray on top
and cook for 20 minutes (white rice)
or 50 minutes (brown rice)/steaming
temperature/speed 2.
TIPS 7 If using brown rice, remove the fish from
This recipe can be doubled. the steaming tray after the first 20 minutes
and keep it warm in a thermal dish or a
The tangy sauce can be served
warmed oven.
hot or cold.
8 Serve rice with fish and a big green salad
on the side.

#Fayicookbooks #Cabothealth 50 THE ULTIMATE DETOX RECIPE LIST

 Vegetable Paella
GF VEG V RSF NF DF EF METHOD
1 Add garlic (1) to bowl and chop
DIFFICULTY medium 3 seconds/speed 7.
MAKES
2 Scrape down the side and add onion
TOTAL TIME 1 hour
(180g), leeks (230g), carrot (140g),
PREPARATION 6 minutes
zucchini (140g), capsicum (60g) and chop
COOKING 54 minutes 4 seconds/speed 5. Scrape down sides.
3 Add oil (40g) and cook 2 minutes/100
degrees/reverse/speed 1.
4 Attached the butterfly to the bowl.
INGREDIENTS Add tomato paste (30g), turmeric (1 tsp),
1 garlic clove, peeled and rice (200g). Cook 2 minutes/
100 degrees/reverse/speed 1.
180g or 1 large onion, peeled and cut in half Scrape down sides.
230g or 1 leek, white part only roughly 5 Add water (250g), stock (½ tbsp) and
chopped cook 45 minutes/100 degrees/reverse/
140g or 1 carrots, roughly chopped slowest speed.
140g or 1 zucchini, roughly chopped 6 Add tomatoes (300g), cauliflower
60g or ½ red capsicum, quartered (100g) and broccoli (100g) and cook
5 minutes/100 degrees/ reverse/
40g olive oil
slowest speed.
30g tomato paste
7 Serve with salt and pepper to taste.
1 tsp turmeric
200g brown rice
250g water
½ tbsp vegetable stock paste
TIP
300g or 2 tomatoes, peeled and roughly
chopped To hide the veggies, add the
cauliflower and broccoli at step
100g or ¼ cauliflower, broken into
2 so that it is finely chopped.
small florets
Tin diced tomatoes can be used as
100g or ¼ broccoli, broken into small florets
a substitute for fresh tomatoes.
freshly ground black pepper and sea salt
to taste

#Fayicookbooks #Cabothealth 51 THE ULTIMATE DETOX RECIPE LIST

 Chunky

Roast Vegetables
GF VEG V RSF NF DF EF
DIFFICULTY easy
MAKES 4 serves
TOTAL TIME 40 minutes
PREPARATION 10 minutes
COOKING 30 minutes

INGREDIENTS
VEGETABLES:
2 large capsicums, deseeded and cut into thick strips
2 small eggplants, trimmed, cut into quarters
3 carrots, cut into chunks
2 medium onions, peeled and cut into quarters
1 bunch asparagus, hard ends cut off

DRESSING:
3 sprigs fresh rosemary, leaves only
4 sprigs of fresh thyme, leaves only
5 cloves garlic, peeled
2 tsp salt
1 tsp ground black pepper
50g olive oil or coconut oil

METHOD
1 Preheat the oven to 180 degrees, fan forced. TIPS
2 Place all the cut vegetables onto two oven trays. Roasted vegetables also
taste great when they
3 Make the dressing in the bowl: Add rosemary (3)
are cold.
to bowl and mill 1 minute/speed 8.
Refrigerate leftovers and
4 Add thyme (4) and garlic cloves (5) and chop eat them for lunch the
3 seconds/speed 7. Scrape down sides.
following day.
5 Add salt (2 tsp), pepper (1 tsp), oil (40g) and mix Select a range of
3 seconds/speed 2.
vegetables based on
6 Drizzle dressing over both trays of vegetables and what’s in season and
gently mix it through to evenly coat vegetables. what you enjoy.
7 Bake for approximately 30 minutes or until roasted.

#Fayicookbooks #Cabothealth 52 THE ULTIMATE DETOX RECIPE LIST

 Vegetable
Casserole
GF VEG V RSF NF DF EF METHOD
1 If making your own LSA, prepare
DIFFICULTY easy it first as per recipe instructions.
MAKES 4 serves Refrigerate until ready to use.
TOTAL TIME 2 hours 45 minutes
2 Peel the skin off the orange (1) and
PREPARATION 15 minutes
add to the bowl. Zest the peel for
COOKING 2 hours 30 minutes 20 seconds/speed 9. Set aside.
3 Without washing bowl, add the
INGREDIENTS orange flesh (80g), ice (20g), water
(70g) and blend 30 seconds/speed 9.
10g or 1 tbsp LSA, try making your own
4 Add to the bowl: LSA (10g), orange
1 orange, skin peeled and flesh quartered
zest (that was set aside), tomatoes
20g ice (400g), stock paste (1 tbsp), water
70g water (300g), salt and pepper to taste.
Mix 10 seconds/speed 2.
300g or 2 potatoes, peeled and cut into chunks
60g or 1 carrot, peeled and cut into chunks 5 Preheat the oven to 175 degrees,
fan forced.
40g or 1 small parsnip, peeled and cut into
chunks 6 Place all ingredients in a casserole
dish: potatoes (300g), carrot (60g),
160g or ½ swede, cut finely parsnip (40g), swede (160g), celery
65g or 1 celery stick, chopped (65g), green peas (65g) and green
65g or ½ cup green peas beans (65g).
65g green beans, tailed and cut in half 7 Pour the orange mixture over the
top of the vegetables.
400g canned tomatoes, drained
1 tbsp vegetable stock paste 8 Cover with foil and roast in the oven
for about 2 hours or until vegetables
300g water are cooked to your liking.
freshly ground black pepper and sea salt to taste 9 This dish is ready when the
vegetables are tender and the liquid
has reduced to a sauce. Uncover
and cook for a further 30 minutes
TIPS to brown the vegetables and thicken
This recipe can be doubled. the sauce.
The tangy sauce can be served
hot or cold.

#Fayicookbooks #Cabothealth 53 THE ULTIMATE DETOX RECIPE LIST

 Korma Curry Paste

GF VEG V RSF DF EF
DIFFICULTY easy TIPS
MAKES 300g or 3 serves Whole spices are preferred for its robust
TOTAL TIME 20 minutes flavour profile. If using pre-ground
PREPARATION 15 minutes spices, add the cardamom (½ tsp),
COOKING 5 minutes cumin (½ tbsp) and coriander (½ tbsp) at
step 5 as they do not need dry roasting.
INGREDIENTS Change the type and quantity of chilli
5 whole cardamom pods depending on flavour preference.
5g or 1 tbsp cumin seeds, whole This recipe can be doubled or tripled.
5g or 1 tbsp coriander seeds, whole Blending times may vary.
Korma paste is suitable to freeze.
½ tsp mustard seeds
Portion into 100g batches and use with
60g raw macadamia, cashews or the Grilled Korma Curry Snapper.
almond meal
15g fresh coriander, leaves and stems
20g tomato paste
4 cloves garlic, peeled METHOD
1 green chilli, deseeded if preferred 1 Add whole cardamom pods (5) to bowl and
de-shell by chopping 3 seconds/reverse/speed
25g desiccated coconut
7. Remove and discard the outer shell. Keep
5g or 1 tbsp garam masala only the small seeds in the bowl.
3 cm piece fresh ginger 2 Add to the bowl: whole cumin seeds (5g),
2 tsp sweet paprika whole coriander seeds (5g) and mustard
2 tsp turmeric seeds (1/2 tsp). Dry roast 5 minutes/steaming
temperature/reverse/speed 1.
5g salt
3 Take the lid off and allow to cool for 5 minutes.
150g olive oil
4 Mill the seeds for 2 minute/speed 10.
5 Add macadamia (60g), fresh coriander (15g),
tomato paste (20g), garlic (4), chilli (1), coconut
(25g), garam masala (1 tbsp), ginger (3 cm),
paprika (2 tsp), turmeric (2 tsp), salt (5g)
and oil (150g). Blend 1 minute/speed 5.
Scrape down the sides and blend again
1 minute/speed 5. Ensure a smooth
paste has formed otherwise continue
blending 10 seconds/speed 5 or
until smooth.

#Fayicookbooks #Cabothealth 54 THE ULTIMATE DETOX RECIPE LIST

 Grilled Korma

Curry Snapper
GF RSF DF EF METHOD
1 If making your own korma curry
DIFFICULTY medium paste, prepare it first as per the recipe
MAKES 2 serves instructions. Refrigerate until needed.
TOTAL TIME 1 hour
2 In a clean bowl add coriander leaves (5g)
PREPARATION 10 minutes
and chop 3 seconds/speed 7.
COOKING 50 minutes
3 Scrape down sides, add korma (100g),
silvered almonds (30g) and mix 5 seconds/
reverse/speed 2. Set aside and use to
baste over fish (1).
INGREDIENTS 4 Without washing the bowl, add water
100g korma curry paste (1000g) to the bowl.
5g coriander leaves, chopped finely 5 Add the small simmering basket to the
30g slivered almonds, optional bowl and weigh in the rice (350g). Cook for
50 minutes/100 degrees/speed 4.
1 whole baby snapper, cleaned and gutted
6 Preheat grill or barbecue.
1000g water
7 Score snapper on both sides 3-4 times
350g brown rice
diagonally.
½ lime cut into wedges for garnish
8 Grill snapper on both sides until the center
1 tbsp cold pressed olive oil is cooked.
salad
9 Brush citrus pieces with oil and lightly grill.
Serve with snapper, a small amount of
brown rice and salad.

TIPS
The fish can be cooked in the large steaming dish at the same time if preferred.
Just increase the temperature to steaming temperature. The cooking time will
vary depending on the size of the fish. For example, 15 minutes for a thin filleted
piece or 30 minutes for a whole fish.
Try adding about 50-100g of coconut cream at step 3 to give a different flavor to
the korma paste.

#Fayicookbooks #Cabothealth 55 THE ULTIMATE DETOX RECIPE LIST

 Grilled Atlantic
Salmon with Sweet Potato Mash
GF RSF NF DF EF METHOD
1 If making your own almond milk, prepare
DIFFICULTY medium it first as per recipe instructions. Refrigerate
MAKES 2 serves until needed.
TOTAL TIME 30 minutes
2 Add water (1000g) to a clean bowl. Place the
PREPARATION 8 minutes
small simmering basket inside the bowl and
COOKING 22 minutes weigh in sweet potato (300g). Cook for
10 minutes/100 degrees/speed 4.
3 Position the large steaming dish on top of the
INGREDIENTS bowl. Add the capsicum (1) and tomatoes (2).
Drizzle with oil (5g), apple cider vinegar (½ tbsp)
55g almond milk or preferred milk
and season with salt and pepper to taste.
alternative
Make a hole in the middle of the dish
1000g water to ensure that steam can rise through.
300g sweet potato, peeled and 4 Position the steaming tray on top of the
roughly chopped steaming dish and place Atlantic salmon
1 red capsicum, roughly chopped (220g) on top. Steam for a further 12 minutes/
steaming temperature/speed 2 or until
2 tomatoes, roughly chopped
cooked to your liking.
10g cold pressed olive oil
5 Set steaming trays aside, ensure sweet
½ tbsp organic apple cider vinegar potato is soft, drain water from bowl, tip
or lemon juice sweet potato into empty bowl along with
salt and freshly ground black pepper oil (5g) and almond milk (55g) and blend for
to taste 20 seconds/speed 3 or until desired
220g or 2 fillets Atlantic salmon consistency is achieved.
garden salad, optional 6 Serve mash potato with a piece of salmon and
side of capsicum, tomato and a garden salad.

TIPS
This recipe can be doubled. Cooking times may vary
depending on the size of the salmon.
The salmon and vegetables can also be baked in the
oven. Preheat the oven to 180 degrees, place capsicum
and tomatoes in a baking dish and cover with oil, apple
cider vinegar, salt and pepper and bake for 30 minutes.
Try making your own almond milk for this recipe.

#Fayicookbooks #Cabothealth 56 THE ULTIMATE DETOX RECIPE LIST

 Chicken Skewers
with Tomatoes, Onion and Zucchini

GF RSF NF DF EF

R
GET YOU N
DIFFICULTY medium
MAKES 2 serves

GRILL O
TOTAL TIME 2 hours 30 minutes
MARINADE 2 hours
PREPARATION 15 minutes
COOKING 15 minutes

INGREDIENTS
MARINADE CHICKEN AND VEGETABLES
1 clove of garlic, peeled 300g chicken breast, diced
20g olive oil 1 zucchini, sliced
10g soy sauce 1-1/2 capsicum, sliced
1 tsp salt 1-1/2 onion, sliced
pepper to taste 5-6 mushrooms, halved
½ tsp paprika 2-3 tomatoes

METHOD
1. Add all marinade ingredients to the bowl: garlic (1),
olive oil (20g), soy sauce (10g), salt (1 tsp), pepper
(to taste) and paprika (½ tsp). Blend 30 seconds/
speed 7.
2. Place chicken and vegetable ingredients into a large
bowl: chicken (300g), zucchini (1), capsicum (1),
onion (1) and mushrooms (5). Use the marinade
to coat the chicken and vegetables. Mix well.
3. Cover with cling wrap and refrigerate. Allow them
to marinate for at least 1-2 hours.
TIP
4. Preheat the grill or BBQ.
This recipe can be
doubled. 5. Cut the tomatoes (3) into chunks.
Use this marinade to 6. Arrange all the ingredients onto skewers.
coat chicken thigh or 7. Place the skewers on the prepared grill, cook them
a whole chicken and for 10-15 minutes or until cooked through.
roast in the oven.
8. Serve skewers hot.

#Fayicookbooks #Cabothealth 57 THE ULTIMATE DETOX RECIPE LIST

 Tuna and Rice Hotpot
GF RSF NF DF EF METHOD
DIFFICULTY medium PREPARATION:
MAKES 2 serves 1 Soak the rice (185g) in cold water for 2 hours, to soften.
TOTAL TIME 2 hours 31 minutes 2 In the meantime, rub the tuna steaks (2) with sea salt
PREPARATION 10 minutes (¼ tsp), chilli powder (¼ tsp) and lemon juice (2 tbsp).
SOAKING 2 hours Put the steaks on a plate, cover with cling wrap and
COOKING 21 minutes refrigerate until needed.
3 Add spinach (250g) to the bowl and shred for 5 seconds/
INGREDIENTS speed 5. Set aside until needed.
185g basmati rice SALSA:
2 tuna steaks 4 Without washing the bowl, add chilli (1), ginger (20g) and
¼ tsp sea salt onion (180g) and chop 3 seconds/speed 7.
¼ tsp chilli powder, optional 5 Scrape down sides, add oil (20g) and cook 3 minutes/
2 tbsp lemon juice, freshly 100 degrees/reverse/speed 1.
squeezed
6 Add mushrooms (200g) and tomato (1) and chop
250g spinach, leaves only, 3 seconds/speed 5.
roughly chopped
7 Scrape down sides, cook for a further 3 minutes/
1 large red chilli, deseeded, tail 100 degrees/reverse/slowest speed.
removed, cut in half, optional
20g fresh ginger, peeled and HOT POT:
roughly chopped 8 Use only half of the prepared shredded spinach and
180g onion, peeled and spread it in the steaming tray. Set aside the remaining
quartered spinach until needed.
20g cold pressed olive oil 9 Arrange the tuna steaks to sit on top of the spinach in the
200g button mushrooms, steaming tray.
quartered
10 Use only half of the salsa mixture and pour on the top
1 large tomato, quartered of the tuna steaks. Set aside the remaining salsa mixture
250g fish stock or water until needed.
ground black pepper and sea 11 Without washing the bowl, attach the butterfly.
salt to taste
12 Drain the rice and add to the bowl with the stock (250g).
green salad Boil 2 minutes/100 degrees/reverse/slowest speed.
13 Add the remaining spinach and salsa mixture to the
bowl. Set the steaming tray into position. Cook for 8-12
TIPS minutes/steaming temperature/reverse/slowest speed.
Ensure the tuna is cooked through and set aside.
If preferred, substitute
tuna steaks with chicken 14 If needed, continue to cook rice for another 5 minutes/
breast or fish fillets. 100 degrees/reverse/slowest speed.
Cooking times may vary. 15 Season tuna with salt and pepper to taste and serve with
a big green salad.

#Fayicookbooks #Cabothealth 58 THE ULTIMATE DETOX RECIPE LIST

 Vegetable and Legume soup
GF VEG V RSF NF DF EF METHOD
1 Add parsley (10g) to the bowl and chop
DIFFICULTY easy 3 seconds/speed 7. Set aside.
MAKES 4-6 serves
2 Without washing the bowl, add garlic (1),
TOTAL TIME 40 minutes and onion (120g) and chop for 3 seconds/
PREPARATION 4 minutes speed 7.
COOKING 35 minutes
3 Scrape down sides, add oil (10g) and cook for
3 minutes/100 degrees/reverse/speed 1.
INGREDIENTS 4 Add carrots (425g), celery (130g), tomatoes (8)
10g flat leaf parsley, stalks and leaves and chop 5 seconds/speed 5. Scrape
down the sides and repeat for another
1 clove garlic, peeled 5 seconds/ speed 5 to ensure it’s all
120g brown onion, peeled and halved roughly chopped.
10g extra virgin olive oil 5 Add thyme (3), veggie stock paste (1 tbsp),
425g or 3 large carrots, roughly chopped salt and pepper to taste, water (700g).
into small pieces with skin Cook for 30 minutes/100 degrees/reverse/
speed 1.
130g or 2 stalks celery, roughly chopped
into small pieces, leaves are optional 6 Add beans (1 tin) and cook for 2 minutes/
8 ripe tomatoes, quartered 100 degrees/reverse/speed 1.

3 springs thyme 7 Serve in large bowls and garnish with some

extra parsley.
1 tbsp vegetable stock paste
sea salt and a pepper to taste
700g water or just to max bowl capacity
400g tin organic borlotti beans, washed
and drained

TIPS
This recipe can be made in a
bowl that is smaller than 2.2L,
if the ingredients are halved.
Suitable for freezing.
Try pre-portioning this into
serving sizes before freezing.
Defrost and reheat as needed.

#Fayicookbooks #Cabothealth 59 THE ULTIMATE DETOX RECIPE LIST

 White Fish ESSENTIAL
OMEGA 3'S
with Ginger and Spring Onions

GF RSF NF DF EF
DIFFICULTY easy TIPS
MAKES 2 serves Fish can also be baked in the oven:
TOTAL TIME 20 minutes preheat the oven to 180 degrees
PREPARATION 5 minutes and bake fish parcels for 15-20
COOKING 15 minutes minutes.
Try cooking the vegetables in the
base of the large steaming dish
rather than inside the fish parcels.
Add a variety of extra vegetables
INGREDIENTS to the base of the large steaming
2 pieces fish of your choice, fresh dish if preferred.

10g cold pressed olive oil This recipe can be doubled.

Cooking times may vary.
2 small piece of ginger, peeled and
roughly chopped Try adding chilli when chopping
the ginger in step 2, for an extra
2 spring onions, sliced crossways
boost of flavor.
6 broccoli florets
Try adding some eggs to the small
2 thinly sliced lemon wedges for garnish simmering basket and eat them as
500g water a snack for the next day.
Salt and pepper to taste To make a larger meal, cook some
Small handful of slivered almonds rice in the small simmering basket
at step 4. Steam for 20 minutes/
steaming temperature/speed 4.

METHOD
1 Place a piece of fish onto some foil. Repeat for each fish.
2 Add oil (10g) and ginger (2) to the bowl and chop for 3 seconds/speed 7. Spread over each fish.
3 Top each fish with spring onion (1), broccoli (3) and a lemon wedge (1) and loosely cover with foil.
4 Place fish parcels into the steaming tray. Add water (500g) to the bowl and position the
steaming tray into the large steaming dish on top of the bowl. Steam for 15 minutes/steaming
temperature/speed 2 or until fish is cooked through.
5 Season with salt and pepper to taste and top off with slivered almonds.

#Fayicookbooks #Cabothealth 60 THE ULTIMATE DETOX RECIPE LIST

 Poached Chicken
Breasts with Spring Vegetables

GF RSF NF DF EF METHOD
1 Add stock paste (½ tbsp) and water (300g) to bowl
DIFFICULTY easy and boil for 3 minutes/100 degrees/speed 2.
MAKES 2 serves
2 Add garlic (2) to the bowl.
TOTAL TIME 30 minutes
PREPARATION 7 minutes 3 Position the large steaming dish and steaming tray
COOKING 23 minutes on top of the bowl.
4 Wet and scrunch some baking paper and lay it on
the steaming tray. Place chicken breast (2) onto the
INGREDIENTS baking paper and steam for 10 minutes/steaming
temperature/reverse/speed 2.
½ tbsp chicken stock paste,
try making your own 5 Turn the chicken over so it can evenly cook.
Carefully remove the large steaming dish off the
300g water bowl and remove the lid. Add broad beans (100g)
2 garlic cloves, peeled and to the bowl with the stock and garlic.
crushed
6 Position the large steaming dish back on top of
2 chicken breasts, roughly the bowl. Add the zucchini (3) and baby carrots
chopped into cubes (200g) to the steaming dish. Place the steaming
100g broad beans tray with the chicken back into position and cook
for a further 10 minutes/steaming temperature/
3 baby zucchini, topped,
reverse/slowest speed.
tailed, sliced lengthways
200g baby carrots, peeled 7 Serve the chicken, vegetables and beans on a plate,
drizzle kale pesto (2 tbsp) and season with salt and
2 tbsp kale pesto, try pepper to taste.
making your own
salt and pepper to taste

TIPS
Use the remaining liquid to make a soup with

BE THE BEST
the broad beans. Try shredding the chicken
and putting it through the soup.
VERSION If making your own chicken stock paste,
OF YOU! prepare it first as per the traditional recipe
instructions. Scoop out most of the stock paste
and refrigerate until needed. Use what’s left in
the bowl to prepare the stock for this recipe so
that it is not wasted.

#Fayicookbooks #Cabothealth 61 THE ULTIMATE DETOX RECIPE LIST

 Chicken
with Baked Brussels Sprouts Pumpkin and Hemp Seeds

GF RSF NF DF EF METHOD
1 Peel the rind from the lemon (1) with a
DIFFICULTY medium peeler and add it to the bowl. Cut the
MAKES 2 serves lemon in half and juice the lemon. Set the
TOTAL TIME 40 minutes juice aside.
PREPARATION 10 minutes
2 Add the fresh rosemary (3) to the bowl with
COOKING 30 minutes the lemon and mill for 1 minute/speed 9.
3 Scrape down sides, add oil (40g), lemon
juice (50g) and mix 10 seconds/speed 4.
4 Place vegetables: pumpkin (550g), brussels
INGREDIENTS sprouts (200g) and chicken (500g) into the
1 lemon, peeled large steaming dish and coat them with the
lemon mixture using a pastry brush. Make
50g lemon juice, freshly squeezed
a hole in the center of the dish to ensure
3 sprigs of fresh rosemary that steam can rise through.
40g olive oil 5 Season chicken and vegetables with salt
550g butternut pumpkin, peeled and and pepper to taste.
cut into 2 cm cubes
6 Without washing the bowl, fill it with water
200g brussel sprouts, cut in half to the 1L mark (1000g). Place the lid on
500g chicken thighs the bowl. Place the large steaming dish on
top of the lid and steam for 30 minutes/
sea salt and cracked black pepper, to taste
steaming temperature/speed 2 or until
1000g water chicken is cooked through.
40g hemp seeds or pepita 7 Sprinkle the dish with the hemp seeds (40g)
or pepita (40g) before serving.

TIP
This recipe can also be roasted in the oven at 200 degrees, fan forced for 30 minutes.

#Fayicookbooks #Cabothealth 62 THE ULTIMATE DETOX RECIPE LIST

 Quinoa Stuffed Capsicums
GF VEG V RSF NF DF EF METHOD
1 If making your own tahini, prepare this first as per
DIFFICULTY medium the recipe instructions. Set aside.
MAKES 3 serves
2 In a clean bowl, add garlic (2) and chop 2 seconds/
TOTAL TIME 50 minutes
speed 7.
PREPARATION 10 minutes
COOKING 40 minutes 3 Add onion (60g), zucchini (150g), eggplant (100g)
and chop 3 seconds/speed 5.
INGREDIENTS 4 Add oil (20g) and cook 3 minutes/100 degrees/
reverse/speed 1.
40g tahini, try making your own
5 Add in tahini (40g), salt (1 tsp) and pepper (½ tsp)
2 cloves garlic, peeled
and cook another 2 minutes/100 degrees/reverse/
60g brown onion, peeled and halved speed 1. Set mixture aside.
150g zucchini, topped, tailed, 6 Without washing the bowl, fill with water (1000g)
roughly chopped and place the small simmering basket into position.
100g small eggplant, roughly 7 Weigh quinoa (150g) into the small simmering
chopped basket. Use the spatula to remove the basket and
20g olive oil rinse the quinoa with water.
1 tsp salt 8 Place the small simmering basket back into
½ tsp black pepper the bowl and cook for 20 minutes/steaming
temperature/speed 4.
3 red capsicums, topped and
insides removed 9 While the quinoa is cooking, preheat the oven for
175 degrees, fan forced.
1000g water
150g quinoa 10 Set the small simmering basket with the quinoa
aside and tip the water out of the bowl.
11 Add the cooked quinoa and zucchini eggplant
mixture back into the bowl and mix for 30 seconds/
reverse/speed 3.
12 Fill the capsicums (3) with the mixture and place the
stuffed capsicums in an oven dish. Cover the dish
with aluminum foil.
13 Cook for 20 minutes until capsicums are slightly
tender.
14 Remove aluminum foil cover and it’s ready to eat.

TIP
Try adding some lemon
peel, currents or raisins
to the mixture.

#Fayicookbooks #Cabothealth 63 THE ULTIMATE DETOX RECIPE LIST

 snack
recipes

#Fayicookbooks #Cabothealth 64 THE ULTIMATE DETOX RECIPE LIST

 boiled egg
with Salt and Pepper

GF VEG V RSF NF DF EF METHOD

DIFFICULTY easy FOR SOFT BOILED EGGS:
MAKES 1 serve 1 Add cool tap water (500g) to the bowl.
TOTAL TIME 16 minutes 2 Place the small simmering basket into the bowl
PREPARATION 1 minute and add eggs (2).
COOKING 15 minute
3 Cook for 12 minutes/100 degrees/speed 2.
4 Use spatula to remove the simmering basket from
INGREDIENTS the bowl and IMMEDIATELY place the eggs under
cold running water until they cool.
500g cool tap water
5 Peel the eggs and season with salt and pepper
2 x-large organic eggs to taste.
salt and pepper to taste
FOR HARD BOILED EGGS:
1 Add cool tap water (500g) to the bowl.
2 Place the small simmering basket into the bowl
and add eggs (2).
3 Cook for 15 minutes/100 degrees/speed 2.
4 Use spatula to remove the simmering basket from
the bowl and IMMEDIATELY place the eggs under
cold running water until they cool.
5 Peel the eggs and season with salt and pepper
to taste.

TIPS
Fill the small simmering basket up with more eggs to make a larger quantity.
Exact cooking time will depend on the size of the eggs, the temperature of the
eggs and the temperature of the water when starting.
Eggs that are very fresh may be more difficult to peel after boiled. This is
because eggs that are really fresh have more shell membranes that clings to
the inside of the shell.
To easily deshell boiled eggs, first crack the egg several times all over the shell.
Then firmly roll the egg over a hard surface such as a bench top or in the palms
of your hands. With the eggshell broken into small pieces rather than large
chunks, the shell will come off much easier.

#Fayicookbooks #Cabothealth 65 THE ULTIMATE DETOX RECIPE LIST

 almond
butter
GF VEG V RSF DF EF
DIFFICULTY easy
MAKES 250g
TOTAL TIME 3 minutes
PREPARATION 3 minutes

INGREDIENTS
250g almonds
1 tbsp coconut oil or macadamia oil,
optional

METHOD
1 Add almonds (250g) to the bowl and
blend 30 seconds/speed 9.
2 Scrape down sides of bowl, add oil
(1 tbsp) if using and blend for
1 minute/speed 8 scraping down
sides as needed.
3 Scrape down sides and continue to
blend on speed 5 until the desired
texture and consistency is achieved.

TIPS
Add more oil for a smoother
consistency.
The longer the nuts are
blended, the more natural
oil the nuts will release.

#Fayicookbooks #Cabothealth 66 THE ULTIMATE DETOX RECIPE LIST

 TAHINI Paste

GF VEG V RSF NF DF EF METHOD

1 Dry roast sesame seeds (200g) for
DIFFICULTY easy
8 minutes/100 degrees/speed 1.
MAKES 1 small jar
TOTAL TIME 40 minutes 2 Allow the sesame seeds to cool completely.
PREPARATION 10 minutes This will take about 30 minutes. Tip the
COOLING 30 minutes seeds onto a plate to help them cool faster.
3 Mill the roasted sesame seeds for
20 seconds/speed 10. Scrape down
INGREDIENTS the sides.
200g sesame seeds 4 Add oil (40g) and blend for 10 seconds/
speed 10.
40g olive oil
5 Repeat until you get a smooth paste.
Scrape down the sides as needed. This may
take up to 1 minute to be achieved.

TIP
Add more oil to achieve a liquid
based tahini.
Use tahini paste to make
Quinoa Stuffed Capsicums, Basil
Pesto, Homemade Hummus,
Gluten Free Oat Free Granola.

#Fayicookbooks #Cabothealth 67 THE ULTIMATE DETOX RECIPE LIST

 Homemade Hummus SNACK O
WHEN HU NLY
NGRY

GF VEG V RSF NF DF EF METHOD

1 If making your own tahini, prepare it first as
DIFFICULTY easy per recipe instructions. Refrigerate excess
MAKES large container tahini and only leave 100g in the bowl.
TOTAL TIME 5 minutes
2 Add lemon juice (100g) and mix 30 seconds/
PREPARATION 5 minutes
speed 4. Scrape and repeat.
3 Add other ingredients: chickpeas (400g),
INGREDIENTS garlic (2) and mix 10 seconds /speed 7.
100g tahini, try making your own Scrape down sides and lid.

100g lemon juice, freshly squeezed 4 Blend again 30 seconds/speed 4.

400g chickpeas, drained and rinsed 5 Refrigerate the hummus until ready to serve.
2-3 cloves garlic, peeled

TIP
Try sprinkling some dukkah
over the hummus and add
a drizzle of olive oil.

#Fayicookbooks #Cabothealth 68 THE ULTIMATE DETOX RECIPE LIST

 Easy Guacamole
GF VEG V RSF NF DF EF METHOD
1 Add coriander (10g) to bowl and chop
DIFFICULTY easy 3 seconds/speed 7.
MAKES 1 serve
2 Without scraping down sides add
TOTAL TIME 5 minutes
tomato (100g), onion (20g) and chop
PREPARATION 5 minutes
5 seconds/speed 5.
3 Scrape down sides, add all remaining
INGREDIENTS ingredients: avocado (3), lemon juice
(5g), salt (1 tsp), pepper (to taste) and
10g fresh coriander
blend 10 seconds/reverse/speed 4.
100g tomato, quartered
4 Cover and refrigerate until ready
20g or ½ small white onion, peeled and halved to serve.
3 medium avocados, deseeded and skinned

GOOD
5g lemon juice or lime juice, freshly squeezed
1 tsp sea salt
black pepper to taste, optional
FAT

TIP
Serve with vegetable
sticks such as carrots
or celery.

#Fayicookbooks #Cabothealth 69 THE ULTIMATE DETOX RECIPE LIST

 Chocolate Chia Pudding

GF VEG RSF NF DF EF
DIFFICULTY easy
TIPS
MAKES 1 serve or 4 serves Try using a variety of garnish on top
TOTAL TIME 2 hours 2 minutes of the pudding such as berries, fruit,
PREPARATION 2 minutes homemade granola or even some
SETTING 2 hours pureed fruit coulis.
Make double or triple the batch size to
have some quick and easy breakfast
INGREDIENTS or snacks ready to go in the fridge.
1 SERVE:
110g coconut milk or coconut cream
25g chia seeds
10g honey
1 tbsp raw cacao powder, optional
½ vanilla pod, split and scraped
or 1 tsp vanilla extract
2 strawberries
15g coconut flakes

4 SERVES:
440g coconut milk or coconut cream
100g chia seeds
40g honey
4 tbsp raw cacao powder, optional
2 vanilla pods, split and scraped
or 2 tsp vanilla extract
8 strawberries
60g coconut flakes

METHOD
1 If making your own coconut milk, prepare it first as per recipe instructions. Refrigerate until
needed.
2 Add chia seeds (25g), prepared coconut milk/coconut cream (110g), honey (10g), cacao if using
(1 tbsp) and vanilla (½ pod) to the bowl. Mix 5 seconds/reverse/speed 3.
3 Scrape down sides and transfer pudding into glasses and refrigerate the pudding for at least
2 hours, preferably overnight.
4 Garnish with sliced strawberries (2) and coconut flakes (15g).

#Fayicookbooks #Cabothealth 70 THE ULTIMATE DETOX RECIPE LIST

 Heavenly

Chocolate
Raspberry
Mousse
GF VEG RSF NF DF EF
DIFFICULTY easy
MAKES 4 serves
TOTAL TIME 2 hours 5 minutes
PREPARATION 5 minutes
SETTING 2 hours

INGREDIENTS METHOD
200g ripe avocado, deseeded, 1 Add all ingredients to the bowl: avocado (200g),
skinned and roughly chopped vanilla (½ tsp), raw cacao (15g) raspberries (50g)
½ tsp vanilla extract and honey (25g). Blend for 10 seconds/speed 4.
Scrape down sides.
15g raw cacao powder
2 Continue to blend 30 seconds/speed 4. Scrape down
50g raspberries
sides and blend again for another 30 seconds/speed 4.
25g honey
3 Portion into cups or bowls and allow it to set in the
fridge for at least 2 hours, preferably overnight.

TIPS
Fish can also be baked in the oven: preheat the oven to 180 degrees and bake fish
parcels for 15-20 minutes.
Try cooking the vegetables in the base of the large steaming dish rather than inside
the fish parcels. Add a variety of extra vegetables to the base of the large steaming
dish if preferred.
This recipe can be doubled. Cooking times may vary.
Try adding chilli when chopping the ginger in step 2, for an extra boost of flavor.
Try adding some eggs to the small simmering basket and eat them as a snack for
the next day.
To make a larger meal, cook some rice in the small simmering basket at step 4.
Steam for 20 minutes/steaming temperature/speed 4.

#Fayicookbooks #Cabothealth 71 THE ULTIMATE DETOX RECIPE LIST

 Fruit Ice Cream
GF VEG V RSF NF DF EF METHOD
1. Add all ingredients to the bowl: coconut
DIFFICULTY easy cream (700g), pea protein powder (75g),
MAKES 4 serves berries (125g), stevia (½ tsp), vanilla (½ tsp).
TOTAL TIME 12 hours 10 minutes
2. Blend 1 minute/speed 9. Scrape down sides
PREPARATION 10 minutes
and blend again for 1 minute/speed 9 or
FREEZING 10 minutes until smooth.
3. Pour into ice cube trays (about 3) and
INGREDIENTS freeze for 12 hours or until frozen.
700g coconut cream 4. Add ice cubes back into bowl and blend
75g pea protein powder 1 minute/speed 6. Scrape down the sides
and blend again for 1 minute/speed 6
125g fresh or frozen berries or until smooth.
or fresh fruit of choice
5. Attach the butterfly and blend 10 seconds/
½ tsp stevia
speed 4.
½ tsp vanilla essence

YOU
DECIDE

#Fayicookbooks #Cabothealth 72 THE ULTIMATE DETOX RECIPE LIST

 snack Ideas MAKE A
CHOICE
Feeling hungry? Need something quick?
Here is a list of snack ideas to choose from:

Celery sticks with homemade hummus Fruit salad with coconut yoghurt
or tahini
Baked sweet potato
Carrot sticks with guacamole
Carrot chips
Raw nuts and seeds
Hot chocolate made with cacao and nut/
Boiled eggs with salt and pepper seed milk
Raw juice Cacao milkshake made with nut/seed milk
Apple slices with almond butter Nut and seed crackers
Mandarines, oranges, apples and/or berries Cashew cheese

#Fayicookbooks #Cabothealth 73 THE ULTIMATE DETOX RECIPE LIST

 Acknowledgements
Dr Sandra Cabot, thank you for saying yes and until I was happy with the progress. Your encouragement
allowing me to convert your delicious healthy really helped keep me going and your belief in me made
recipes. I am so grateful to have this opportunity me know I could do it and anything else I dreamed of. You
to collaborate with you and your fantastic team do so much so that we can both do and create everything
at Cabot Health. A special shout out to Louise and we want in life for ourselves, each other and for our family.
Olivia who supported us on the journey to develop Megan Storer, thank you for being a part of the inspiration
this ebook with you. for this product and for sharing your love of wholefoods
Sia, this book started with a vision and belief with you. and wellbeing with me.
Without your encouragement and inspiration this book Timmie Mirza, I explained a vision I had on creating an
may never have been created. We fell in love with the interactive meal plan and you captured every element.
food in the book but it was your belief in me that allowed Thank you! It is really going to change lives. I’m so glad to
me to trust in my ability to recreate this program so that have worked with you to bring it to life.
it would be able to be used by more people to change
their lives. You could see and feel my desires to make a
difference but it was through your guidance and support
that I was able to find the path to do this. You are truly a
large part
of successfully converting the recipes. You turn a simple
idea into a magnificent project and help guide me in
executing and delivering it to the best of my ability.
You help to push me out of my comfort zone so
that I can grow, learn and always give my best.
You stop me from thinking that I can’t or it’s
not possible and show me a way around any
hurdles. Your collaborative efforts are such
a key component to everything we have
created. You are appreciated more than
you know. For every phone call on your
drive home from a long day at work, for
every weekend you give up to continue
to collaborate and create and for
every opportunity you open up with a
conversation, idea
or simply by being so courageous
in talking to someone new. I thank
you from the bottom of my heart
for continuing to be on this journey
with me. It wouldn’t be the same
without you no matter what role you
play in creating in FAYI. It makes all the
difference in the end products, vision
and growth. Not to mention how much
I love to work with you, have you as a
friend and that our children get on so
well! I hope we will have the opportunity
to continue to create many more projects
together in the future.
To my husband, thank you for taste testing every
recipe I recreate, for putting up with eating the
same meal sometimes two or three nights in a row

#Fayicookbooks #Cabothealth 74 THE ULTIMATE DETOX RECIPE LIST

 testing team
To my recipe testing team, thank you for the time you give to test the THANK YOU:
recipes, give feedback, advice and encouragement. It is more than I could
ever ask for.
Ashleigh Catanzariti
I appreciate it so much and enjoy chatting and being a part of your Denise Long
company. We have really gotten to know each other over this project.
Donna Rayner
Especially during the challenging times the world was going through. I’m so
proud to be surrounded by you all. You inspire me through your dedication Eleni Bermurdez
and ability to overcome hurdles. Even with the shelves in the grocery stores
Elke Lushington
being empty, you all still found a way to find ingredients. Even whilst not
being able to leave your home, you gave time to test recipes and provide Emily Darguel
invaluable feedback. The communication with you over this time gave me
Helen Koulinos
so much encouragement to keep going. I thank you deeply for that. Even on
a blue day, I’d chat to one of you and you’d make me feel like my sleepless Jam Powell
night was worth getting an extra recipe done. My 1am online course was
Jan Kelly
worth getting up for so I could learn how to better serve, create and grow.
You allowed me to jump on a live call to chat about what I could do better Jane Townsend
in my community, what products you loved and wanted to see more of. Jasmine Brix
I love that you, my recipe testers are from around the world. It shows Jayne Martin
the diversity inside FAYI and how we stand for such a strong diverse
community. I always dreamt of being a part of a little village and you my Marina Zivkovich
friends make me truly feel like I am a part of one.You reached out from all Shannon Gallagher Sedcole
over Australia, all the way to London, Dubai, South Africa, Greece and of
course Cyprus. I absolutely love to chat and collaborate with you all and Susan Busuttil
I hope you know that you play such a special role in helping me to create Violet Bevan
and perfect these recipes.

#Fayicookbooks #Cabothealth 75 THE ULTIMATE DETOX RECIPE LIST

 Share your cooking experience

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www.facebook.com/fayicookbooks

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#fayicookbooks

www.youtube.com/c/fayicookbooks

www.cabothealth.com.au

www.facebook.com/cabothealth

www.instagram.com/cabothealth

www.pinterest.com.au/cabothealth

www.podomatic.com/podcasts/dr-sandra-cabot

#Fayicookbooks #Cabothealth 76 THE ULTIMATE DETOX RECIPE LIST

 The Ultimate Detox For Your Thermo Mixer
© 2020 Fayi Pty Ltd Chrystalla Tzaneros & Sia Aristidou
in collaboration with Dr Sandra Cabot, Cabot Heath
Recipes & text by Chrystalla Tzaneros
and Sia Aristidou
Design by Megan Hibberd
IBSN: 978-0-9946415-2-6

Thermomix® is a registered trademark of Vorwerk International AG (Vorwerk) in Australia

& New Zealand and Thermomix® in Australia Pty Ltd (Thermomix® in Australia) is its
authorised user and exclusive distributor in Australia and New Zealand of Thermomix®
products. Neither company supports, authorises or endorses this cookbook.
Disclaimer: FAYI Pty Ltd disclaims liability, including for negligence, for any loss or injury directly
or indirectly sustained by any person as a result of any reliance upon (including reading
or using) the recipes, ingredients or recommendations in this book. Any person using the
recipes and who is using ingredients not commercially available from recognized retail food
suppliers should seek independent legal and medical advice in relation to any queries they
may have regarding the safety and legality of purchasing these ingredients and the obligations
imposed under the standards in the Australia New Zealand Food Standards Code.
FAYI Pty Ltd has taken great care to ensure the ingredients and recipes provided in this
book are as correct and accurate as possible. However, FAYI Pty Ltd makes no warranty
that the recipes, methods or cooking suggestions contained in this book will be free from
error, or if used, will ensure compliance with the relevant requirements of the Australia
New Zealand Food Standards Code or achieve the intended quantities or results.
FAYI Pty Ltd also advises you that any reference to a brand name product contained in this
book is not to be taken as an authoritative statement of the composition of that product,
due to changes in formulation that may have occurred since the book was written. It is
also not to be taken as a statement that a particular product complies, or does not comply,
with any labeling declarations that might have been made for it or with any regulatory
requirements. If you require current data on a specific branded product you should
contact the manufacturer of that product.
FAYI Pty Ltd recommends that any person using these recipes that have any specific or
unusual dietary requirements, consult their medical practitioner, heath care practitioner
for a comprehensive dietary assessment.
FAYI Pty Ltd makes this book, “The Ultimate Detox” available on the understanding that
you will exercise your own skill, care and judgment with respect to its use and you will
carefully evaluate the accuracy, currency, completeness and relevance of the contents,
the ingredients and recipes for your purposes.
By using any ingredients, recipes or methods detailed in this book, you acknowledge all
the above and that that in no event shall FAYI Pty Ltd, Chrystalla Tzaneros or Sia Aristidou
be liable for any loss, injury, personal or other damage resulting from any use of the
ingredients, recipes or methods.
This publication is copyright. Other than for the purposes of and subject to the conditions
prescribed under the Copyright Act, no part of this publication may be reproduced, stored
in or introduced into a retrieval system, or transmitted, in any form or by any means
(electronic, mechanical, photocopying, recording or otherwise), without the prior written
permission from Fayi Pty Ltd.

www.fayi.com.au

#Fayicookbooks #Cabothealth 77 THE ULTIMATE DETOX RECIPE LIST