The Water Recipe That Literally Flushes Fat From Your Body

You may read about and try "fat flush water" as one of the best things you have ever done, but how does it work in practice?

How is water able to effectively remove fat from the body? Magic is not involved in any way. Water is essential for the human body to carry out its processes and eliminate harmful waste.

Water also keeps the fluids flowing and hydrates the tissues. Even though the body can't always break down fatty deposits and get rid of the fat, you can help it by trying to eat better and get more exercise.

 

The Fat Flush Water

Ingredients:

• 2 Lt purified water
• 1 tangerine, sectioned
• ½ grapefruit, sliced
• 1 cucumber, sliced
• 4 peppermint / spearmint leaves
• Ice cubes, optional (make sure they are made from purified water)

Note: If you are taking any medications for blood pressure, replace the grapefruit with 1/2 lemon and 1/2 lime.

 

Preparation:

Combine the ingredients in a large pitcher, and drink your fat flush water throughout the next day. Make sure the ingredients you use are truly organic, and keep in mind that you have to wash and clean them thoroughly.

 

- Tangerines increase the sensitivity to insulin and regulate blood sugar. Their high vitamin C content helps the body to burn more fat during your workout.

 

- Grapefruits stimulate metabolic energy, burn fat, and increase the production of energy.

 

- Cucumbers provide satiety, and have a strong diuretic effect. This means that the refreshing veggie will help you cope with bloating and water retention.

 

- Fresh mint leaves ease digestion.

Keep in mind that drinking your fat flushing water alone or drinking plain water cannot help the body burn fat on its own. Physical activities are of essential importance, since exercising is the only way to break down fat and ease its elimination from the body.

Implement healthy dietary habits. Instead of counting the calories you eat, make sure you get your calories from organic, lean, whole foods. This fat flush recipe will provide you with the nutrients you need to ‘survive’ the day ahead, and it is a tasty way to drink more water.

 

How to make slow-cooked hand of pork with pearl barley risotto

Juniper, garlic, thyme and red wine give this slow-cooked pork rich, earthy flavours, made complete by serving on a bed of silky pearl barley risotto simmered in chicken stock

Slow-cooked hand of pork with pearl barley risotto, watercress pesto and red wine sauce

Serves 6

Prep: 45 minutes
Cook: 4 hours

For the pork

1 hand of pork (or pork shoulder). Also known as the hand and spring, the hand is the lower bit of the shoulder, on the bone
8 bay leaves
1 tsp black peppercorns
150ml cider vinegar
1 tsp juniper berries
Salt

For the pesto

65g watercress, roughly chopped
1 clove of garlic
1 tbsp toasted pine nuts
50-75ml olive oil
50g finely grated parmesan

For the red wine sauce

2 tbsp olive oil
4 banana shallots, chopped
2 cloves of garlic, crushed
2 sprigs thyme
5 tbsp balsamic vinegar
600ml red wine
600ml beef stock
½ tbsp cold butter

For the risotto

400g pearl barley
2 banana shallots, finely diced
1 clove of garlic, chopped
2 tbsp cold butter, divided
1 tbsp olive oil
250ml white wine
1 litre chicken stock
2 tbsp grated parmesan
Large handful watercress
Salt and black pepper

Preheat the oven to 150®C. Place the bay leaves and peppercorns in the bottom of a casserole dish or roasting tray large enough for the pork. Place the pork on top, skin side up. Pour over the cider vinegar and 100ml of water. Put into the oven and slow-roast for 2½-3 hours, checking every hour and adding more water if necessary.

While the pork is in the oven, prepare the pesto and red wine sauce. For the pesto, place the watercress, garlic, parmesan and pine nuts in a food processor and puree. Drizzle in the olive oil, pulsing for a few seconds at a time, until the desired consistency is reached. Pour into a bowl and season to taste.

For the red wine sauce, sauté the carrot and shallots with the oil over a high heat for about 3 minutes, or until lightly browned. Add the garlic and thyme and continue cooking for a further 3 minutes, stirring frequently. Pour in the vinegar and reduce to a syrupy consistency. Add the red wine and cook until reduced by two thirds. Pour in the beef stock and bring to the boil. Simmer until reduced by two thirds again, leaving around 350ml. Remove the garlic and thyme, season to taste and whisk in the cold butter.

When the pork is falling away from the bone, remove from the oven and take off the skin. Leave to rest for 40 minutes covered with foil.

While the meat rests, make the risotto. In a large, heavy saucepan, heat half the butter and the oil. Sauté the shallots and garlic with a pinch of salt for about five minutes or until beginning to soften. Add the barley and cook for a further 2 minutes, stirring to ensure that it does not stick to the bottom of the pan. Pour in the white wine and stir until completely absorbed by the barley. Pour over ¾ of the chicken stock and simmer on low for 30 minutes or until the barley is tender, stirring occasionally and topping up with chicken stock if required.

Remove risotto from the heat, stir in the parmesan, fresh watercress and the rest of the butter. Taste and adjust seasoning if necessary. To serve, ladle the risotto into large bowls. Drizzle with watercress pesto, top with the shredded pork and finish with red wine sauce. 

Recipe from watercress.com