And by cleansing I mean it uses ingredients that support the liver (the body’s natural detoxifier), it has an anti-inflammatory effect and as it’s blended, it gives our digestive system a little rest.

I’ve used Cell Squared ghee in this recipe. Ghee is clarified butter and it’s been used in traditional cultures for centuries. Not only do I love the flavour it brings to food but it offers a powerful nutritional punch itself and also allows our bodies to better absorb the fat-soluble nutrients in all these amazing detoxifying vegetables.

I’ve also used the Cell Squared sea salt which I love firstly because it’s harvested in Australia, and secondly it’s got all it’s minerals retained (magnesium, potassium, calcium and more), plus it tastes amazing. Turns out there is actually a lot more to salt than just ‘saltiness’. Ancient salts have played a critical role in ancestral health and as our body can’t produce them, they must be provided through our diet. They play an important role in the nervous system, communicating messages between your brain and muscles. The electrolytes, Sodium, Chloride, Potassium, Calcium, Phosphate and Magnesium regulate the electrical charges moving in and out of the cells in the body.