Detoxing is done by your organs. Not by a fad diet.

![Parsely and pineapple drink](https://imagedelivery.net/hhZzKJCQsEDsVEGQ2sIMyg/res/abillionveg/image/upload/f6zywnmekev7gvnn0lcz/1642382708.jpg/w=700)
Photo: [Chef Cynthia Louise](https://chefcynthialouise.com/)

#### **Recipe for Parsley and Pineapple Detox Drink by Chef Cynthia Louise**

#### This is the most perfect detox drink I have ever tasted in my life. Period. The End. Full stop. I had it in LA years ago and I'm filled with happiness to share this with you. It's refreshing, loaded with iron and vitamin C and the colour is amazing. It makes you want to drink it straight from your blender. Actually, you should do exactly that. Drink it straight from the blender. Then tell me about it. Your liver loves you just for reading this.

#### **See also:** [Detox Carrot & Almond Soup Recipe](https://www.abillion.com/articles/detox-carrot-and-almond-soup)

` `  
Serves: 2` `  
Prep time: 5 minutes` `  
Difficulty: Beginner` `   
` `  
` `  
**Ingredients**` `  
` `  
500ml freshly juiced pineapple (1 pineapple)` `  
200ml fresh parsley juice (2 bunches of flat-leaf parsley)` `  
Ice, for serving` `  

` `  
**Method**` `  
` `  
Add the pineapple and parsley juice into the blender and blend for 5 seconds pour into the glasses filled with ice.` `  
` `  
Treat yourself with a glass of this glorious drink!
` ` 
` `  
` `  
[![Chef Cynthia Louise](https://imagedelivery.net/hhZzKJCQsEDsVEGQ2sIMyg/res/abillionveg/image/upload/nmsi8dqe3rzg6jom6qcl/1639388257.png/w=700)](https://chefcynthialouise.com/)


![Parsely and pineapple drink](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/f6zywnmekev7gvnn0lcz/1642382708.jpg/w=700)
Photo: [Chef Cynthia Louise](https://chefcynthialouise.com/)

#### **Recipe for Parsley and Pineapple Detox Drink by Chef Cynthia Louise**

#### This is the most perfect detox drink I have ever tasted in my life. Period. The End. Full stop. I had it in LA years ago and I'm filled with happiness to share this with you. It's refreshing, loaded with iron and vitamin C and the colour is amazing. It makes you want to drink it straight from your blender. Actually, you should do exactly that. Drink it straight from the blender. Then tell me about it. Your liver loves you just for reading this.

#### **See also:** [Detox Carrot & Almond Soup Recipe](https://www.abillion.com/articles/detox-carrot-and-almond-soup)

` `  
Serves: 2` `  
Prep time: 5 minutes` `  
Difficulty: Beginner` `   
` `  
` `  
**Ingredients**` `  
` `  
500ml freshly juiced pineapple (1 pineapple)` `  
200ml fresh parsley juice (2 bunches of flat-leaf parsley)` `  
Ice, for serving` `  

` `  
**Method**` `  
` `  
Add the pineapple and parsley juice into the blender and blend for 5 seconds pour into the glasses filled with ice.` `  
` `  
Treat yourself with a glass of this glorious drink!
` ` 
` `  
` `  
[![Chef Cynthia Louise](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/nmsi8dqe3rzg6jom6qcl/1639388257.png/w=700)](https://chefcynthialouise.com/)


Wanna detox? This parsley and pineapple drink is just the thing

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@chefcynthialouise can we sub cornflour and/or coconut oil for something else?

hi @htrfung you can sub corn flour with tapioca flour or rice flour. For coconut oil, any neutral oil like avocado oil, vegetable oil, and sunflower oil

An afternoon tea classic gets a vegan makeover.

![crumble](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/o7hlt6rw8cyfjdoxzldg/1649150932.webp/w=700)
Photo: [Chef Cynthia Louise](https://chefcynthialouise.com/)

#### **Black currant and strawberry crumble slice recipe by chef Cynthia Louise**

#### This crumble slice is in honor of my good mate Kate, who grew up in country Victoria playing tennis as a young girl. 

#### Every Saturday the “tennis club ladies” would put on a spread of sandwiches, drinks and sweets for lunch and afternoon tea. 

#### The jam crumble was Kate’s favourite and it just made her wild with excitement. She reckons the recipe was probably from one of those old Women’s Weekly magazines.

#### My version tastes just as good, with the timeless combination of flavours, home-made jam and a “biscuity” base. 

#### Here’s to childhood memories of growing up in the country. Here’s to Kate for nagging me to make this beauty. 

#### _Note: The recipe uses a 23cm x 22cm x 5cm rectangle tray._

#### **See also:** [A strawberry sorbet recipe that needs just four ingredients](https://www.abillion.com/articles/vegan-strawberry-sorbet-recipe)
` `  
Makes: 8-12 slices` `  
Prep time: 8-10 mins` `  
Baking time: 30 mins` `  

` `  
**Ingredients**` `  
` `   
**For the Jam:**` `  
` `   
300g frozen strawberry` `  
` `   
300g frozen blackcurrant` `  
` `   
175ml maple syrup` `  
` `   
5ml vanilla extract ` `  
` `   
5g cornflour` `  
` `   
15ml water` `  
` `   
**Crust and Crumble:**` `  
` `   
300g almond meal` `  
` `   
15g cornflour` `  
` `   
100ml coconut oil` `  
` `   
80ml maple syrup` `  
` `   
5ml vanilla extract` `  
` `   
A pinch of salt` `  
` `   
` `  
**Method**` `  
` `  
**For the jam:**` `  
` `  
In a small pot, add in the frozen berries, maple syrup, and cook on a gentle simmer for around 20 minutes while constantly stirring.` `  
` `  
In a small bowl, mix the cornflour and water to make a slurry. Add to the simmering berries along with the vanilla, and stir. Cook for another minute. ` `  
` `  
Turn the heat off and let cool. ` `  
` `  
**For the crust and crumble:**` `  
` `  
Preheat your oven to 160C.` `  
` `  
In a bowl, mix all of the crumble ingredients until well combined.` `  
` `  
Separate 250g of the mixture and set aside.` `  
` `  
Transfer the remaining mixture to a 23cm x 22cm x 5cm rectangle tray lined with baking paper. Press gently to make a base.` `  
` `  
Bake for 10 minutes.` `  
` `  
Remove from the oven and add the jam evenly on top. Breakdown and sprinkle the reserved crumble mixture, and bake for another 20 minutes. ` `  
` `  
Let rest and serve.

` ` 
` `  
` `  
[![Chef Cynthia Louise](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/nmsi8dqe3rzg6jom6qcl/1639388257.png/w=700)](https://chefcynthialouise.com/)


Recipe for vegan black currant and strawberry crumble

What is savoury yeast ? We use nutritional yeast all the time . .can I add lemon 🍋

Miss the taste of cheese sauce? Try this.

![vegan nacho cheese sauce](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/z7eufj2umjkt2lioavp9/1649150662.webp/w=700)
Photo: [Chef Cynthia Louise](https://chefcynthialouise.com/)

#### **Vegan nacho cheese sauce recipe by Chef Cynthia Louise**

#### The only way for you to know how epic this rich, thick and cheesy sauce is is to make it. I use it as a dip, drizzled over nachos, in my mac and cheese, in a veggie bake, as a pizza cheese, the list goes on and on. Sometimes, I just park myself on the couch with a bowl of corn chips and a jar of this glorious sauce. It's my version of a tasty heaven. 

#### **See also:** [Quick and easy nacho platter recipe](https://www.abillion.com/articles/quick-and-easy-nacho-platter-recipe)

` `  
**Ingredients**` `  
` `   
200g carrots, unpeeled and cut into large chunks` `
` `  
300g potato, peeled and cut into large chunks` `
` `  
160g raw cashews` `
` `  
2 garlic cloves, smashed` `
` `  
1/2 onion, roughly chopped` `
` `  
1 tsp turmeric powder` `
` `  
1l water` `
` `  
1 1/2 tsp dijon mustard` `
` `  
1/4 cup savoury yeast, or to taste` `
` `  
1 tsp salt` `
` `  
A pinch of black pepper` `
` `  
` `  
**Method**` `  
` `  
Add the first seven ingredients to a medium-size pot and bring to the boil.` `  
` `  
Turn down the heat to a medium simmer and cook for 40 minutes or until the ingredients are completely soft. ` ` 
` `  
Turn off the heat and allow to rest for 10 minutes in the pot.` `  
` `  
Drain the veggies and reserve the cooking water.` `  
` `  
Put the veggies into a blender, add the mustard and savoury yeast, and blend on high speed until smooth and creamy. If you'd like the sauce to be thinner, add more cooking water.` `  
` `  
Taste and adjust the seasonings if needed.
` ` 
` `  
` `  
[![Chef Cynthia Louise](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/nmsi8dqe3rzg6jom6qcl/1639388257.png/w=700)](https://chefcynthialouise.com/)


Here’s a recipe for the vegan nacho cheese sauce of your dreams

I would sure try . I make polenta all the time and crisp them on griddle .

@manjugarg were you able to try it? sorry for the late reaction lol Yum on that crisp polenta!

Lemon and maple syrup is a match made in heaven.

![lemon polenta cake](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/exviwoptt8a1imz5lvkn/1643251016.jpg/w=700)
Photo: [Chef Cynthia Louise](https://chefcynthialouise.com/)

#### **Vegan lemon polenta cake recipe by Chef Cynthia Louise**

#### When these little puppies came out of the oven I knew at that very moment each cake needed some extra love. I quickly mixed lemon juice and maple syrup to get a wonderful balance of sweet with sour and poured it over the hot cakes.

#### Oh Em Gee. My taste buds lit up and my heart exploded. We ate them warm right then and there with a big dollop of coconut yoghurt. This is what contentment tastes like. 

#### Store them in the fridge and if you notice they get a little dry just heat them gently before serving again.

#### Note: Chef Cynthia Louise uses Bob's Red Mill Gluten Free All-Purpose Baking Flour and Kara coconut cream.

#### **See also:** [Simple Blueberry and Lemon Cheesecake](https://www.abillion.com/articles/vegan-blueberry-and-lemon-cheesecake)

` `  
**Ingredients**` `  
` `   
**For the cake:**` `  
` `  
20g chia seeds, ground` `  
` `  
100g fine polenta` `  
` `  
80g all-purpose baking flour` `  
` `  
5g baking powder` `  
` `  
30g shredded coconut` `  
` `  
30g almond meal` `  
` `  
A pinch of salt` `  
` `  
100g coconut butter, melted` `  
` `  
50ml coconut oil` `  
` `  
200ml maple syrup` `  
` `  
100ml lemon juice` `  
` `  
100ml coconut cream` `  
` `  
5 lemon slices` `  
` `  
**For the syrup:**` `  
` `  
60ml lemon juice` `  
` `  
30ml maple syrup` `  

` `  
**Method**` `  
` `  
Preheat your oven at 160C / 320F.` `  
` `  
Grease five ramekins with coconut oil and line the bottom of each with baking paper.` `  
` `  
Arrange the ramekins on a baking tray and set aside.` `  
` `  
Combine all the dry ingredients.` `  
` `  
In a separate bowl, whisk together all the wet ingredients.` `  
` `  
Gradually add the wet mixture to the dry and mix until well combined.` `  
` `  
Place a slice of lemon into each ramekin and fill with the batter 1cm before the top.` `  
` `  
Bake in the preheated oven for about 35 minutes.` `  
` `  
Whisk together the lemon juice and maple syrup and as soon as the cakes are out of the oven, pour the syrup over each cake and leave them to cool completely.` `  
` `  
Run a knife around the cakes, tip them over onto a plate and serve. 
` ` 
` `  
` `  
[![Chef Cynthia Louise](https://imagedelivery.net/olI9wp0b6luWFB9nPfnqjQ/res/abillionveg/image/upload/nmsi8dqe3rzg6jom6qcl/1639388257.png/w=700)](https://chefcynthialouise.com/)


Wanna detox? This parsley and pineapple drink is just the thing

Recipe for Parsley and Pineapple Detox Drink by Chef Cynthia Louise

See also: Detox Carrot & Almond Soup Recipe

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