5 detox juice recipes to celebrate summer
With the arrival of fine weather, we want lightness on our plates more than ever. Whether they are based on fruits, vegetables, herbs or even seeds, juices are a concentrate of vitality that is good for body and mind. The proof with five super vitamin recipes.
Hiroko Kageyama's recipe,
Head of the Japanese Counter in Paris
“In parallel with my work as a chef in Paris, I am multiplying projects in favor of the conservation of Japanese citrus species in France, Portugal and Morocco. We don't always know it, but the 900 citrus species traditionally grown in Japan are now threatened, in particular due to the aging of farmers and low yields. They must therefore be cultivated elsewhere. This recipe, I imagined it on the occasion of one of the many events celebrating Franco-Japanese agriculture. The meeting was held in Perpignan and that's how I had the idea of creating an "Afro-Asian" detox water, combining the freshness of yuzu from China with the sweetness of watermelon, cultivated for centuries. in west Africa. The result is ultra refreshing, very fragrant and above all gourmet. »
2 slices of watermelon
1 grapefruit (1 half to be cut into pieces, the other to be squeezed)
1 sprig of rosemary
1l of mineral water
Cut the yuzu into julienne strips, the watermelon and apple into quarters, the grapefruit and ginger into thin slices. Put the larger pieces at the bottom of a container (watermelon, grapefruit, apple) before placing the other fruits (yuzu, cucumber, ginger) and the sprig of rosemary on top. Add the mineral water and the squeezed grapefruit juice. Leave to macerate for 6 to 10 hours in the refrigerator.
This detox water is always prepared the day before, so as to let the fruits macerate well in the water. To be consumed ideally during or after a good sports session, for its refreshing and relaxing properties. Finally, you can use the yuzu zests to flavor the kitchen by keeping them in a small freezer bag.
LE COMPTOIR JAPANESE 3, rue Ternaux, 75011, Paris.
Yalda Alaoui's recipe,
founder of Eat Burn SleepÒ a unique lifestyle method that boosts health and vitality
“This carrot juice with orange blossom and cinnamon is a real health elixir. The carrot has extraordinary virtues. Not only does it help fight candidiasis, but it also contributes to healthy eyes and skin thanks to its vitamin A content, its concentration of antioxidants and its natural cocktail of vitamins B1, B3 and B6. Finally, cinnamon helps stabilize blood sugar levels and orange blossom helps calm the nervous system and improve sleep. »
Per person, to be made with an extractor
4 medium carrots
1/2 teaspoon ground cinnamon
1 tablespoon of orange blossom
Pass the carrots under water before placing them in the extractor without peeling them – the skin of fruits and vegetables indeed contains the majority of the nutrients and pre-biotics beneficial for the body. Pour into a glass and add cinnamon and orange blossom. Stir well before consuming immediately.
The recipe of Paula Casanovas,
Creative chef of the EL TROPIC restaurant in Rabat
“When I think of spring, I immediately think of the sun, the days that get longer and all those short moments when I can finally enjoy the rays of the sun. And who says sun, says carrot, because it is possibly one of the most sun-compatible foods. Thanks to the beta-carotene it contains, the carrot is particularly interesting in the event of exposure to the sun, because it stimulates the production of melanin and therefore protects against certain UV rays while boosting the tan. But the carrot has many other properties; it is an essential food in a detox diet because its nutrients help cleanse the liver, protect the stomach lining and act as a powerful anti-inflammatory by stimulating blood circulation. If you mix the carrot with the kiwi and the apple (both are powerful cleansing and detoxifying foods), you add texture, fiber and satiety. A little touch of ginger and turmeric bring us great benefits thanks to their high anti-inflammatory and digestive powers. »
25 grams of ginger
1/2 teaspoon turmeric powder
A pinch of black pepper
3 mint leaves
After passing them under water, rub the carrots and the apple using a vegetable brush (without peeling them). Peel the ginger and the kiwi. Blend the carrots, apple, kiwi and ginger in a blender or a cold juice extractor. Add turmeric and pepper. Mix well and serve.
HIS PRESENTATION TIP
To give maximum freshness, I always add a few mint leaves and ice cubes. And a little pinch of black pepper and turmeric powder, two precious spices that help the metabolism work better. To be served in a tall, long glass. Enjoy!
EL TROPIC Angle avenue Mohamed VI and, Avenue Sanbra, Rabat.
The Chama Tahiri recipe,
co-founder of NIYA, a vegan cultural coffee shop in Casablanca
“When it came to imagining a juice for NIYA, I who generally don't like green juices, I instinctively went for a celery juice and now I love it. I use the branches and the leaves and I love the super fresh, invigorating and aniseed taste it brings! It is a vegetable full of essential minerals, vitamin C and K, in addition to its antioxidant and diuretic properties. When you combine it with cucumber, Granny Smith apple, lemon, ginger, you get a very sweet green juice, full of fiber and super hydrating. It is an excellent cocktail to support the intestinal flora and boost the immune system. I recommend doing it with an extractor, because cold pressed food retains its properties better. »
1 to 2 bunches of celery (with the leaves for me, but optional)
1 Granny Smith apple
1 medium cucumber
Juice of 1 lemon
1 small piece of ginger (to taste)
Pass the fruits and vegetables through the extractor (regardless of the order). Stir. Taste quickly to benefit from the benefits. It should be noted, however, that this juice keeps very well in the fridge, around twelve hours, in particular because of the cold pressing which allows the nutrients to be preserved, but also thanks to the lemon which prevents oxidation.
HIS PRESENTATION TIP
Serve in a conical glass made from recycled glass. Add a small branch of Bloody Mary style celery! Cheers!
NIYA 34, rue Sebou, Quartier Gauthier, Casablanca.
Youssef Guennouni's recipe,
co-founder of the Organic Kitchen restaurant in Casablanca
“Spring is a fantastic time to cleanse the body and shed the winter pounds. The opportunity also to get rid of all the bacteria and other foreign bodies that parasitize our immune system throughout the year but also to quickly recharge the batteries after a long day of work. This juice, very rich in vitamin C, helps the liver to carry out its purification function effectively and gives an immediate boost to the entire immune system. To consume without moderation. »
1 Granny Smith apple
1 small bunch of white grapes
1 peeled kiwi
2 handfuls of kale
10 sprigs of cilantro
1/2 teaspoon of spirulina powder
Wash all the ingredients well.
Pass everything through the extractor with the skin.
Stir and serve.
HIS PRESENTATION TIP
Do not hesitate to add a nice sprig of coriander on the rim of the glass.
ORGANIC KITCHEN 6-8, rue Ahmed El Mokri, Casablanca.
Article Mag marocMorocco Interview by Éléonore A. Bénit, journalist and influencer