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WELCOMING SPRING WITH THESE THREE RECIPES.

April 5, 2017

Spring is that time of the year when not only nature wakes up. We do too. We wake up to embrace the warm sun, the fascinating aromas of the blossoms, the emotions and experiences that the new season has to offer. Spring is also the time when most people start special detox programs and routines to clean their body, make it wake up too and get ready for the summer.

 

We are offering three of 2 Health App's light and fresh spring recipes that will fit into each and every spring detox plan. Give them a try! 

 

The Perfect Drink

(per 1 serving)

 

Ingredients:

 

2 pink lady apples

2 smaller oranges, peeled

1 lemon, peeled

A small piece of small ginger root

½ avocado

1 large frozen banana

1 tsp. baobab powder

 

Directions:

  • Put the apples, oranges, lemon and ginger in the juicer.

  • Place the extracted juice in a blender, add the avocado, bananas and baobab, and blend until creamy and smooth. 

  • Dig in!

 

Almond-Kale Salad

(serves 1)

 

Ingredients:

 

2 cups kale, washed, finely chopped

5-6 cherry tomatoes, cut in 4

½ cucumber, pilled and chopped

½ red pepper, chopped

½ avocado, chopped

2 tbsp. almond flakes

3-4 tbsp. extra virgin olive oil

2 tbsp. unpasteurized vinegar

Directions:

  • Combine everything in a large bowl and mix well, using your hand, massaging gently.

  • Serve and enjoy. 

 

Amaranth Risotto

(serves 2)

 

Ingredients:

 

For the risotto:

½ cup amaranth

3-4 chestnut mushrooms, cut

½ smaller zucchini, chopped

½ smaller eggplant, chopped

1 tbsp parsley, chopped

Himalayan salt

Black pepper

Dried oregano and basil

1 tsp. coconut butter

1 tsp. coconut fat from a can

 

For the sauce:

½ smaller sweet potato, boiled

1 tbsp coconut fat from a can

5 tbsp coconut-rice milk (or only coconut milk)

Some ground white pepper

Some powdered ginger

Some Himalayan salt

Directions:

  • To cook the amaranth use a ratio of 1 1/2 cups liquid to 1/2 cup amaranth.

  • Place the amaranth and some water or coconut milk in a small saucepan. Bring to a boil.

  • Then reduce the heat and simmer, uncovered, until the water is absorbed, about 20 minutes

  • In a pan heat the coconut butter. Add the mushrooms, eggplant and zucchini. Cook for 2-3 min.

  • Add some salt, black pepper, dried oregano and basil, and 1 tsp. coconut fat

  • Cook for a few more minutes until the vegetables are soft

  • Add the parsley and the cooked amaranth. Mix well

  • In a blender add all ingredient for the sauce. Blend until creamy. If the mixture is too tick add some more milk.

  • Put some sauce on top of the ''risotto".

Willing to do a spring detox? Check out JUICES VS. SMOOTHIES for more information and inspiration on the topic. 

 

Thank you for reading this blog post. For more health, wellness and yoga related information, materials and inspiration download 2Health App (available on both Android and iOS). 2Health App and all its updates are available for a single charge ($0.99p). You access all content, all the time, anywhere. No monthly membership fees and restrictions. We would love to hear from you. Tell us what you think.

 

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