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SMOOTHIE: Purple Purifier 80g beetroot, peeled and chopped; two Asian bananas; a slice of watermelon.

Blend until smooth. BREAKFAST: Beauty Porridge 1/4 cup of chia seeds; a cup of fresh orange juice; a small mango, diced; 10 almonds, soaked and sliced; a teaspoon of raisins;

two drops of tangerine essential oil. Sweeten with raw honey to taste. Mix everything and let sit for 20 to 30 minutes. LUNCH: Stuffed Mushrooms 200g button mushrooms or Portobello mushrooms, cleaned and de-stemmed. Stuffing: Mushroom stems, finely chopped; three tomatoes, de-seeded and chopped; a clove of garlic, mashed; two teaspoons of chopped coriander leaves; juice of half a lemon; a teaspoon of olive oil, and sea or rock salt and black pepper to taste. Mix the stuffing and fill the mushroom heads.

DESSERT: O-Choco Bites 50g cacao butter; 30g cacao nibs, ground; 40g honey; 1/3 of scraped vanilla bean; 50g cashew nut butter; one to three drops of orange essential oil. Melt butter in a bainmarie at low temperature (<40˚C). Add remaining ingredients and fill a pan about 2mm thick. Put it in the fridge to harden.