Fruity Detox Waters

These detox waters contain water and fruit that you leave to soak overnight. In doing so the water becomes infused with not only all the nutrients from the fruits but the flavour(s) as well. 

You could probably mix together just about any fruit combo you could think of. I tried the following combinations:

1. Water, mint, orange, lemon and cucumber (the natural slimming detox water)
2. Water, orange and lemon
3. Water, raspberries, mint and orange

Detoxifying Qualities of the fruit

- Raspberries contain anti-inflammatory phytochemicals that are anti-ageing and anti-cancer
- Mint leaves help improve digestion and get rid of stomach cramps
- Lemons clean your bowels, and neutralises free radicals that cause ageing. Lemons also contain 22 anti-cancer properties
- Cucumbers rejuvenate you through energy-boosting vitamin B. Cucumbers are full of great nutrients such as vitamin C, vitamin A, iron, calcium, vitamin K and potassium. Cucumbers are especially great for detoxing because they prevent water retention and have anti-inflammatory properties.

Other fruits to include could be kiwis, watermelon, blackberries...

The natural slimming detox water contains water, cucumber, orange, lemon and fresh mint leaves and some ice. This is a great combo as all the ingredients play an important role. These fruit will help your immune system, your digestive track and will help you flush toxins from your body. Read more here.

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A Summer Salad

This is one super easy recipe that will take you less than 10 minutes to prepare and there are practically no cooking skills needed. It is also a nice fresh and healthy option that I have made on numerous occasion and that has been concocted by none other than Jamie Oliver.

The salad's core components are ripe figs, creamy mozzarella and salty parma ham. The season for figs are coming up very soon (May to August) thus this will make for the perfect summer salad.

YOU WILL NEED (TO MAKE ENOUGH FOR TWO):

- 8 ripe figs (preferably Italian or Greek figs)
- 8 slices of parma ham
- One large piece of buffalo mozzarella 
- Fresh Basil
- 6 tablespoons of olive oil
- 3 tablespoons of lemon juice
- 1 tablespoon of honey
- Sea salt
- Black pepper 

1. Start by criss-crossing the figs half way (see above). Then, push the base of the fig to expose the inside of the fruit and place on the plate. This really does allow your dressing to make its way right to the centre of the figs.

2. Add the fours slices of parma ham around each fig and throw in the ripped slices of buffalo mozzarella (see above). Add the basil.

3. Now on to the dressing (you are nearly finished - I told you this was a quick one). Mix together the six tablespoons of olive oil, three tablespoons of lemon juice, one tablespoon of honey, some sea salt and freshly ground black pepper.

4. Drizzle the dressing all over the figs, parma ham and mozzarella. If you feel up for it you can even add some balsamic oil to the mix. 

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Raspberry Milkshake

You will need (to make enough for two):

- A hand-full of fresh or frozen raspberries 
- A cup of fresh milk
- A glass of vanilla ice cream
- A blender

If your raspberries are frozen it is probably best to et them defrost around 10minutes. Take out your blender and add the raspberries, the ice cream and the milk and mix well until everything has blending nicely together. Don't put in all the milk and ice cream at once and add the rest after the first round of blending. Pour the contents of the blender into two glasses and add a couple of raspberries or even a mint leaf to finish it off.

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Lunch from Ottolenghi

Ottolenghi has four restaurants and delis in London - Soho, Islington, Notthing Hill and Belgravia. All serving exceptionally delicious food.

In addition to running these four places and writing recipe books, Yotam Ottolenghi also writes a weekly food column in the Guardian - which is definitely worth following.

What you can expect from Ottolenghi:

Ottolenghi's offers "a distinctive mix of Middle Eastern flavours - Syrian, Turkish, Lebanese, Iranian, Israeli and Armenian - with a western twist". Yotam doesn't just make traditional meals, he brings tradition to a whole new level by mixing and matching unlikely combinations that just simply work. Yotam Ottolenghi has the ability to marry "the food of his native Israel with a wider range of incredible textures and flavours" - his food is like no other, and if you are ever in the neighbourhood his food is definitely worth the detour and the wait - because yes there will be wait.

You can eat in or you can take away any (or all) or their sweet desserts and their 'lunch' selection from the cold buffet which as a great variety of salads and cold meat - including the seared English fillet of beef with sour cream, mustard, horseradish and rocket sauce, and the char-grilled salmon with mango, papaya, spring onion, chilli and coriander salsa (both featured below). Some of my favourites include: the roasted aubergine with walnut yoghurt, nigella seeds, herbs and spicy walnuts, the mixed peppers with burnt aubergine yoghurt, mint, Urfa chilli and pomegranate seeds and the roasted root vegetables with peas, lime, chilli, spring onions, coriander and toasted coconut. 

They have a large selection of sweets and desserts to chose such as the fruit bavarois, the caramelised nuts, caramel cheesecake or even peanut butter and marshmallow s'mores (all pictured above and below, and all just as delicious as they sound).

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