Look out for forthcoming book by Daphne Constance aptly titled “Radishes And Watercress”. Daphnes’ personal collection of succulent delicious side dishes, main meals, sweet scrumptious desserts and smoothies.


Daphne says, “a good detox is an important factor for maintaining optimum health.  Some common foods that I use in my recipes are known to aid detoxification and support the body's elimination process”.


The following ‘FREE’ recipes include:

Antioxidants / Blood purifiers / Detox foods / Diuretics / Natural antibiotics / Tonics

Detox - Cleansing of Major Toxin Elimination Organs


Liver Tonics

The following foods will cleanse the liver and act as a tonic for it. I included all of these foods during the course of my programme and had a minimum of 2 tonics per day.


Tonic 1

Eat one medium bunch of black grapes.


Tonic 2

Eat one clove of *fresh garlic raw in your food or alternatively take 1 or 2 garlic capsules (high dose is best).  *To avoid the smell of garlic: Peel the garlic clove. Cut the clove lengthways and remove the heart which is generally green in colour. Cut or chop the remainder and add to your food.  If you do not wish to eat raw garlic purchase garlic suppliments from your local Health Store or Holistic Practitioner and take 1 or 2 garlic capsules as mentioned above. 


Tonic 3

Drink one medium glass of pure carrot and beetroot juice. (Preferably made yourself) or alternatively although processed, buy fresh carrot juice and fresh beetroot juice from your health store and mix together.


Tonic 4

Drink 2 cups of either Fennel or Dandelion or Green Tea.


Kidney Tonics

Daily eating or drinking of specific foods will help boost kidney function. Please note ideally liver and kidney tonics should be taken twice daily during the detox programme. Vary them from day to day and use your own personal choice.


Tonic 1

Sip one teaspoon of honey dissolved in a cup of hot water (not boiling).


Tonic 2

Drink one medium glass of freshly squeezed cranberry juice – add honey to sweeten if required. Fresh cranberries are only in season during the winter months however, although not highly recommended, frozen cranberries are available all year round.



Detox Foods

Cayenne Pepper: Purifies the blood, increases fluid elimination (urine) and encourages sweating.


Coriander: Stimulates excretion of mercury, lead and aluminium from the blood. Added to food it contributes in the detox process.


Dandelion Root: A tonic, liver and blood cleanser, diuretic and filters toxins.


Echinacea: A lymphatic cleanser.


Garlic: A natural antibiotic. Blood cleanser. It reduces blood fats and lowers blood pressure.


Ginger Root: Stimulates blood circulation and sweating.


Parsley Leaf: A diuretic that flushes the kidneys.


Fresh Vegetables

Great detox vegetables include: broccoli, cauliflower, broccoli sprouts and onions. Artichokes are well known for their liver detoxifying properties. Also suggested are beetroot and red and green vegetables.


Fresh Fruits

All fresh fruit is good for detox provided it is eaten on its own, not before, with, or after food. A fresh fruit or fruit juice fast is often suggested for a short time (3-days) to start the cleansing and detoxification process. Fruit can be fresh or dried. It includes apples, pears, oranges, grapefruit, bananas, blueberries, raisins, pineapple, mango, kiwi fruit, raspberries, strawberries, blackcurrants, redcurrants, cranberries, melon, sultanas, nectarines and peaches.


Avocada  Tropicaneze


1 Large ripe Avocado

1 Large ripe Papaya

Juice of ½ medium lemon

Pinch of fresh ground cinnamon

Pinch of freshly grated nutmeg

Blend all ingredients together until smooth.


Empty mixture into suitably sized serving bowl and refrigerate for 5 minutes.


Serve chilled with celery, carrot or courgette sticks. Yummy appetizer.


Delightful Dandelion Salad


3   Handfuls dandelion leaves

1   Handful wild spinach

1   Medium celery stalk including leafy top

1   Small handful leafy fresh parsley

1   Small handful fresh coriander

     Sprig of wild rosemary

     Sprig wild basil

½  Medium cucumber (unpeeled)





1  Small clove of garlic

1  Medium carrot (finely grated)

    Small portion alfalfa sprouts

    Small portion of black olives

1  Teaspoon cider vinegar

1  Tablespoon organic virgin olive oil

    Juice of ½ medium lemon

Wash thoroughly and prepare all greens. Put chopped greens, garlic, rosemary and basil into a suitable salad bowl. Add olive oil, cider vinegar lemon juice to ingredients. Toss ingredients together. Finely grate carrot and place on top of and around the outer edge of salad. Sprinkle alfalfa sprouts within the circle of carrot. Place black olives on top of alfalfa for garnish. Chill in refrigerator for about 30 minutes remove and serve. delicious dandelion salad chef's preference

 some of chef's favourite fruits



Fresh Fruit ‘n’ Nut Salad


A mixture of your favourite fruits

Small portion of pistachio nuts

Small portion walnuts


Wash thoroughly and prepare fruit. Place in suitable salad bowl and add nuts. Chill and serve. The natural juice of the fruits will serve as a delicious fruit sauce. (This recipe is not recommended for those who suffer with nut allergy)




Delicious Durian served with home grown crisp young lettuce and tomatoes. You can't get purer than that..!

delicious durian a favourite in our house

freshly foraged wild garlic ready to eat at lunchtime 

Salad Oil Dressing

                           ¼ - 1  Teaspoon organic virgin olive oil

                           ¼ - 1  Teaspoon organic sunflower oil

                                     Juice of ½ medium size lemon

                           1        Clove garlic

                           1        Teaspoon organic apple cider vinegar

                                     Big Pinch of mixed herbs

Chop garlic very fine. Mix all liquid together in suitable jug. Add finely chopped garlic. Leave to stand at room temperature for 1 hour. Serve on salad, as a dressing for avocado, vegetable medley, nori seaweed rollup dip, or anything green that takes your fancy. For freshness this dressing is best used the same day.


Super Food Salad (main meal)


1   Handful wild rocket

1   Handful wild spinach

1   Handful lambs lettuce

1   Handful frisée (endives)

1   Handful radicchio

1   Handful fresh wild garlic

     Portion flat leaf parsley (optional)

1   Small portion alfalfa sprouts

2   Sprigs wild basil. Or small sprig of wild


2   Young organic spring broccoli tops (incl. stalk)

1   Small portion organic kale (optional)

½  Cucumber (peeled /unpeeled your own




6   organic cherry tomatoes

1   Large spring onion (optional)

1   Large sweet red pepper

2   Teaspoons sea greens (unsoaked)



1   Teaspoon organic apple cider vinegar

1   Tablespoon organic virgin olive oil

     Juice of up to ½ medium lemon

1   Pinch ground black pepper corns

1   Pinch ground sea salt


(alternatively you can use salad oil dressing recipe as shown above.)

Wash thoroughly and prepare all greens. Put chopped greens, garlic, rosemary, basil, onions, tomatoes and cucumber into a suitable salad bowl. Toss ingredients together. Finely slice sweet red pepper and add to the rest of the ingredients. Mix together vinegar, olive oil, lemon juice, pepper and salt and pour over ingredients. Sprinkle alfalfa and sea greens on top of salad. Chill and serve.

Super Food Salad main course or very large lunch