2. Chayote and guava leaf water (refreshing and daily):
Ingredients:
1.5 liters of cold, filtered water.
1 medium cabbage head, thoroughly washed and cut into thin slices (with the skin on).
8-10 fresh guava leaves (or 1 heaping tablespoon of dried leaves) – washed.
1 cinnamon stick (optional, you can adjust the amount of sugar).
Note: Oregano has not been used here due to its intense flavor when cold.
Preparation:
In a large jug, combine chopped chayote, guava leaves, and cinnamon (if using).
Add cold water.
Cover and refrigerate for 8–12 hours (overnight).
Before serving, gently stir or shake the pot. You can strain or reserve the ingredients (the chayote slices are edible; they provide fiber).
Use:
Drink one and a half liters of water a day, replacing regular water.
Consumption: Daily, continuously. Perfect for constant hydration with added benefits.
Renewal: Prepare new water every 24–36 hours.
3. Detoxifying fried chayote with spices (including oregano):
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Ingredients (2 servings):
2 medium chayotes, washed and cut into strips or thin slices (with skin on).
1 small red onion, cut into thin strips.
2 cloves of garlic, finely chopped.
1 tablespoon extra virgin olive oil (EVOO).
1 teaspoon dried oregano.
1/2 teaspoon turmeric powder (strong anti-inflammatory effect on the liver).
A pinch of black pepper (increases the absorption of turmeric).
Unrefined sea salt (very little) and pepper to taste.
Optional: A handful of fresh spinach at the end.
Preparation:
Heat extra virgin olive oil in a wok or large frying pan over medium heat.
Add the onion and garlic. Cook for 3-4 minutes, until softened.
Add the chayote sticks. Cook for 5-7 minutes, stirring occasionally, until they begin to become crispy and soft.
Reduce the heat. Add the dried oregano, turmeric, black pepper, and salt. Mix well to coat the spices.
Cook for another 2-3 minutes. If using spinach, add it at the end and cook until wilted.
Serve hot.
Use:
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