Detox Cooler Recipes. These detox coolers are designed to refresh, replenish, and help digestion. Not to mention, they taste great too.
Ginger Tamarind Cooler
A good choice before meals – ginger and apple soothe digestion, while tamarind stimulates a sluggish bowel.
500g Green Apple
300ml Coconut water
10ml Tahini paste
30g Tamarind, dried
Soak the dried tamarind in the water for a few minutes. Once the tamarind is softened, squeeze it with your fingers to separate the flesh from the stone, and then strain through a fine sieve, reserving the liquid. Use a juicer to extract the juice from the green apples and ginger.
Pour the extracted juices into a blender, add the tamarind liquid and all other ingredients. Add a few ice cubes and blend on medium speed for about 30 seconds.
Makes approx 650ml
Kamalaya Detox Juice
A good accompaniment to any meal, coconut water, a clear liquid extracted from very young (green) coconuts contains water for rehydration and electrolytes to replace what’s lost through sweat. It is a natural rehydration beverage for hot climates and post-exercise training. Coconut water aids in reducing fevers, calming nervous and emotional imbalances, the breaking down of kidney and bladder stones, and flushing the liver. It is a potent detoxifying agent, which neutralises toxins in the blood.
500ml Coconut water (approx 2 coconuts)
10g Basil leaf
Use a juicer to extract the juice from the pineapple and basil. Pour the extracted juice into a blender and add the coconut water and an ice cube. Blend on medium speed for about 30 seconds.
Makes approx 700 ml
Stimulates and cleanses the liver and gallbladder, promotes skin renewal.
Use juice to extract juices. Stir well and serve. If time allows, we recommend that you blend the extracted juices with an ice cube for about 20 seconds just before serving.
Body Cleanse Cooler
A potent body cleanser, high in nutrients and antioxidants, this cooler is particularly beneficial for the liver and gallbladder. Energetically cooling to the body, benefits include balancing high blood pressure and reducing headaches.
750g Carrot, hard end removed
400g Beetroot, hard end removed
180 g Celery
25g Lemon, peeled
Use a juicer to extract juices. Stir well and serve. If time allows, we recommend that you blend the extracted juices with an ice cube for about 20 seconds just before serving.
Source: Kamalaya Koh Samui