Servings: 2 ½ tbsp butter or olive oil, for greasing the baking dish325 g salmon or white fish, in piecessalt and pepper2 tbsp butter or ghee1 tbsp red curry paste or green curry paste200 g canned, unsweetened coconut creamfresh coriander, chopped225 g cauliflower or broccoli Preheat the oven to 400°F (200°C). Grease a medium-sized baking dish. Place the fish pieces snuggly in the baking dish. Salt and pepper generously and place a tablespoon of butter on top of each fish piece. Mix coconut cream, curry paste and chopped coriander in a small bowl and pour over the fish. Bake in the oven for 20 minutes or until the fish is done. In the meantime, cut the cauliflower into small florets and boil in lightly salted water for a couple of minutes. Serve with the fish. Tip! If you can’t find coconut cream you can use coconut milk, but then use two cans. Let sit in the refrigerator for a few hours or over night. Carefully open the cans and remove the coconut water but don’t throw it out. You can save it and use in smoothies and other refreshing drinks.
Servings: 2 425 g sea bass, skin-on fillets1 bunch fresh rosemary, stemmed and chopped2 tbsp olive oilsalt and black pepper2 courgettes200 g samphire½ lime, the juice1 bunch fresh basil Preheat the oven to 350°F (180°C). Make incisions in the sea bass fillets and fill them with rosemary. Brush the fillets with olive oil. Season with salt and pepper and place the fish in a baking dish. Bake for 15 minutes. Meanwhile, slice the courgettes lengthwise with a julienne peeler – just slice the courgettes until you get to the core where the seeds are. Heat a splash of olive oil in a large skillet over medium heat. Add the courgettes and cook for about 2 minutes; the courgettes should remain firm. Add the samphire and lime juice, and season with pepper. Simmer the mixture for 2 minutes more. Finely chop the basil. Remove the vegetables from the heat and add the basil. Arrange the vegetables on plates and place the fish on top.
Servings: 2 Salmon 325 g salmon, in pieces1 tbsp tandoori seasoning1 tbsp olive oil or coconut oil Cucumber sauce 100 ml mayonnaise or sour cream¼ cucumber, shredded1 garlic clove, minced¼ lime, the juice¼ tsp salt (optional) Crispy salad 75 g rocket½ yellow bell pepper1½ scallions1 avocado½ lime, the juice Heat the oven to 350°F (175°C). Mix tandoori seasoning with oil and cover the salmon. Place in the oven for 15–20 minutes, or until the salmon flakes easily with a fork. Mix crushed garlic, lime juice, shredded cucumber (squeeze out the water first) and mayonnaise and/or sour cream in a bowl. Chop bell peppers, scallions, and avocados. Combine with the arugula on a platter. Drizzle with lime juice. Serve salmon on the salad, and top with cucumber sauce.
Servings: 2 325 g fresh tuna½ tbsp olive oilsalt and pepper Raita salad 325g cucumber150ml Greek yogurt1 tbsp fresh mint¼ tsp ground cuminsalt and pepper Cut the cucumber lengthwise and spoon out the seeds. Add salt and set aside for a few minutes. Dry it off with paper towels and cut in ½ inch (1 cm) slices. Combine with the rest of the salad ingredients and set aside until serving. Cut the tuna into 1″ (2.5 cm) steaks. Add salt and pepper to both sides and brush with olive oil. Grill or fry over high heat for about 2 minutes on each side, depending on its thickness. Tuna is best served with a pink centre so be careful not to overcook it. Serve immediately with the raita salad on the side. Tip! If you want an even creamier and thicker dressing for the salad, use sour cream instead of yogurt. Substituting with crème fraîche ups the fat even more!
Servings: 2 325 g cod½ tsp salt40g fresh horseradish, grated75g butter225g fresh green beanssalt and pepper15g celery root, finely sliced (optional) Salt fish pieces and keep in refrigerator for an hour. If you don’t have enough time, you can salt and fry the fish straight away, but first start with peeling and grating the horseradish. Wipe the fish completely dry with paper towels. Heat one third of the butter and fry fish on medium heat for 3-4 minutes on each side. Baste the fish with the butter in the pan every now and then to prevent it from drying out. Reduce the heat towards the end. Season with freshly ground pepper. Remove from the pan when just cooked through to ensure a nice, flaky result. Melt the rest of the butter in a saucepan on medium heat and keep heating until it gets a nutty fragrance and light brown colour. Boil beans in salted water for a few minutes. Place the fish on a bed of freshly cooked beans. Drizzle browned butter one the fish and top with freshly grated horseradish. Tip! If you want to go that extra mile and add a luxurious touch, top the fish with crispy celery chips. Slice celery root really thin and fry in butter until golden. Salt and pepper to taste.
Servings: 2 275 g salmon½ tbsp olive oil20g unsweetened shredded coconut½ tsp turmeric½ tsp ground sea salt¼ tsp onion powder2 tbsp olive oil, for frying275 g Chinese cabbage50 g buttersalt and pepperlemon, for serving Cut the salmon in 1 x 1 inch pieces. Drizzle with olive or coconut oil. Mix shredded coconut, salt, turmeric and onion powder on a plate. Toss the salmon pieces in the coconut coating. Fry the salmon pieces on medium high heat until golden brown. Keep warm while you prepare the cabbage. Cut the cabbage in wedges and fry in butter until lightly caramelised. Season generously with salt and pepper. Melt the remaining butter. Serve the salmon, cabbage and melted butter with a few wedges of fresh lemon.
Servings: 2 450 g white fish, in filets¼ leek½ yellow onion1 garlic clove1 red bell pepper6 cherry tomatoes½ fresh fennel or pointed cabbage½ carrot35g pitted olivesfresh thyme or fresh parsley½ lime, in slicessalt and pepper60 ml white wine1½ tbsp olive oil75g butter Quick aioli 125 ml mayonnaise½ garlic clove, mincedsalt and pepper Preheat oven to 400°F (200°C). Line a roasting pan with foil or parchment paper, making sure there’s enough material for folding and sealing the top of it. Divide the fish into serving-sized pieces and place in the roasting pan. Surround the fish with the vegetables, olives, herbs, and lime slices, and season with salt and pepper. Drizzle the wine over the mixture and place the butter slices on top, or drizzle with oil. Fold the foil to form as tight a seal as possible. Cover the seam with an extra piece of foil, and tightly fold at the joints. Bake in the oven for 40 minutes. Mix the mayonnaise and a minced garlic clove in a small bowl. Season with salt and pepper to taste. Serve a generous dollop on top of the baked fish and vegetables.
Servings: 2 650 g whole yellow tail snapper, cleaned out, scales removed1½ tsp salt3 tbsp olive oil, divided4 scallions½ red onion4 garlic cloves4 tbsp ghee or butter2 tbsp white wine1 lemon, juiced225 g green asparagus Preheat oven to 400°F (200°C). Make three shallow cuts into the fish skin on both sides.Coat the fish all over and on the inside with salt. Rub with half the amount of olive oil. Place in a large casserole dish and loosely wrap with parchment paper. Bake for 30 minutes. In the meantime, thinly slice scallions, only the white parts. Slice red onion and garlic. Heat a small skillet over medium heat and melt the ghee. Add the sliced onions and garlic and sauté until tender, for 8 minutes. Sprinkle with a pinch of salt and add in the cooking wine and the lemon juice to deglaze the skillet. Set aside. Trim the asparagus. When the 30 minutes are up, open the oven, remove the casserole dish. Unwrap the fish and arrange the asparagus stalks all around it. Drizzle with remaining olive oil and sprinkle with remaining salt. Spoon half of the onion mix on top of the snapper and place the casserole dish back in the oven. Cook everything uncovered for 15 minutes. Remove from the oven and serve hot with remaining onion mix on the side. The tender fish meat will fall off of the bone! Tip! Any other white flaky fish will do here, like grouper, rockfish or monkfish.
I wasn’t feeling any particularly acute perimenopausal symptoms before I did the course, but I’ve always been overweight, and been increasingly aware of the need for me to get into healthier habits as I’m getting older, so I went for this course – and never regretted it! The first week’s detox seems pretty hardcore at first, but I genuinely loved the shakes and never felt hungry, despite only eating green veg. I’ve gone cold turkey from sugar before, without this detox week, and it made a huge difference this time with no sugar cravings at all – which is quite amazing! It also sets the scene for having a truly delicious and exciting return to a smorgasbord of keto options, proteins and yummy sauces, and all the tasty meals you move onto after the first week. I did find there was significant weight loss, and very effortlessly finding it falling away without feeling like I was particularly ‘dieting’. Much more exciting though, is the different kind of energy the course gave me – no drowsy post-meal dips or cravings to binge, but feeling really alert and awake for the whole day, while sleeping really deep and sound at night. I have to admit to slipping into some old habits now, months after doing the programme, but I’m really happy to think about doing the detox week again as a ‘reboot’ every once in a while, and giving me the same kick of energy and enthusiasm I’ve had from my first time. And with the really clear explanations of what each stage of the course achieves, and the rationale underlying the re-programming of what I eat, it all makes such obvious sense, once you know what it’s all about, you don’t drop the intention to keep going with the solution, even if you falter along the way. I’d recommend it to any woman – not as a diet, but as a way of rethinking how your body works, and how to fuel it properly. K.E. London
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