As much as I like to think of myself as immune to the diet trends last week I got sucked into the propaganda. Thanks to the meteoric rise of the Nutribullet cult all around me people seem to be drinking rather than eating their calories, of late. Last week, I was sitting next to a girl at a party who I’d noticed was in possession of an enviable physique. When canapés and drinks were offered round she declined and instead began sipping on a green drink, she produced from her handbag. “I’m on a juice cleanse” she explained with a smile. She looked on disdainfully at the “eaters” and serenely sipped. As much as I hate the thought of not eating I couldn’t help but be intrigued. I got the rundown: No solid food or caffeine for three days. While she expounded on the benefits with evangelical fervor, I began picturing a better me. I would be feather-light, my skin clearer, the whites of my eyes whiter and decided that the juice detox would invigorate me and offer untold health benefits.
I embarked on the detox on a Monday morning with a green juice of unknown origin. I could’ve read the accompanying leaflet but by that stage my eyesight was already beginning to blur, and an intense headache had set in. Not to mention a strange kind of low grade yet all-pervading rage which occasionally spiked at minor incidents.
Eight hours and two more juices later I was was feeding Henry a dinner of ham and cheese pasta which was calling to me. The proximity of food proved too much for me. I proceeded to fall off the wagon in spectacular style, starting with Henry’s dinner then falling upon the Kerrygold like a long lost friend.
I now know that to undertake a juice detox one must have perfect conditions. Absolutely everything in your life must be running smoothly to deal with the hanger. I realise now that no sleep and minding a thirteen-month-old baby are not the optimum conditions for fasting.
The one thing I did get out of the detox was a renewed motivation for healthy eating. This stir fry is light and delicious perfect for the Summer vibes that are starting to kick in.
Squashetti with chilli and ginger stir fried prawns
Serves 2
- 285g (10oz) butternut squash, peeled and deseeded
- 4 spring onions
- 1 clove garlic
- 1 thumb fresh ginger
- 75g (2 ½ oz) mangetout peas
- 75 (2 ½ oz) baby sweet corn
- 65g (2 ¼ oz) cooked prawns (I used frozen thawed in the fridge)
- 2 teaspoons tamarind paste
- 3 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- good pinch of chilli flakes
- fresh coriander
Peel and deseed the butternut squash then using a Spiraliser, knife or julienne peeler, cut the squash into long spaghetti-like strands and set aside. Peel and finely chop the spring onions, garlic and ginger. Roughly slice the mangetout peas and baby sweetcorn lengthways. Whisk together the tamarind paste, the soy sauce and the rice wine vinegar. Heat a little oil in a frying pan over a high heat. Throw the onion, garlic and ginger into the pan and toss together over the heat for a few minutes then add the squash noodles, peas, baby sweetcorn and prawns. Stir fry for about three minutes then add the condiments and ensure everything is evenly coated. Continue to stir fry for a couple more minutes until the “noodles” have softened. Divide between two bowls adding a pinch of chilli flakes and fresh coriander to each.
