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Anyone else feel like they need to detox after Summer? My hand is definitely raised. Time for fall.


There’s something about the start of September, it makes me feel like it’s a brand new year. Even more so than New Year’s Eve! I am counting down the days until fall. Fall fashion, fall scents, crisp leaves beneath my feet – I can’t wait. To gear me up for autumns arrival, and for my upcoming trip to the UK (!) I am kick starting my healthy living with a cleanse.

A lovely friend of mine sent me an e-Book with a whole guide to the 21 Days (click the link to find out more). It was exactly what I wanted. A complete overhaul of what I was currently doing with a step-by-step, yet customizable, guide. I already love to cook, as you know, but I needed some new ideas. This was perfect and I am so glad I started!

Besides the fabulous green smoothies, there have been some incredible recipes (and some awful ones, I just can’t do cold soup). I am going to share a few of my favourites along the way, starting with this one. 


Sweet Potato Kale Slaw – 2 servings

What You’ll Need

  • 2 small sweet potatoes
  • 2 cups of shredded kale and red cabbage (I opted to leave the cabbage out, I already had so much produce to buy!)
  • 1 cup grated carrots or beet (I used a mixture of both)
  • 1 avocado
  • ½ cup mixed sunflower and pumpkin seeds
  • 2 tablespoons olive oil
  • 1 tablespoon freshly-squeezed lemon juice
  • 1 teaspoon Dijon mustard
  • Sea salt and black pepper

What To Do

Preheat your oven to 400°F. Wash and dry then prick sweet potatoes with a
fork, bake for about 1 hour, or until tender.

Meanwhile, shred the kale and cabbage, and grate the
carrot/beet. Place in a bowl and cover with chopped
avocado and the seeds.

Mix together the oil, lemon juice and mustard, and add to
the salad stirring through to coat. Serve stuffed into a cut
sweet potato.

Yummy! Let me tell you, this was packed with flavour and I felt great after eating it.