Juice master Jason Vale is back with a new book that takes the 5:2 diet into a new, highly effective health plan
The practicalities of the 5:2 Juice Diet are ridiculously simple, but the effects it can have on your mental and physical health are extraordinary, especially given its simplicity. This isn’t just hearsay either, the science on intermittent fasting, or calorie restriction is now pretty conclusive and more research is being done all the time as its popularity spreads. Calorie restriction, in one guide or another, has been shown to improve mood, control weight, improve heart function, help to control diabetes, and improve memory. It also has a profound effect on longevity.
My latest book includes beautiful, nutritious, calorie-specific recipes – such as this healthy salad – for my 5:2 Juice Diet 4 Week Challenge to ensure you get both weight loss and nutrition for life.
Rocket, Avocado, Grilled Asparagus & Shaved Parmesan with a Roasted Garlic, Lemon & Honey Dressing
A seemingly simple combination of ingredients, but don’t let that fool you as this baby delivers nutritionally and tastes sublime. Light, filling and fresh it packs in an unbelievable array of essential nutrients including vitamins, minerals, amino acids, enzymes, good carbohydrates and healthy fats. It’s fusion of flavours and tantalizing textures knocks this recipe out the park!
Asparagus 8 spears or 140g
Olive oil 2 tablespoons or 30ml
Ground black pepper 1 generous pinch
Avocado 2 medium (ripe)
Parmesan or Parmigiano Reggiano Cheese 75g
Rocket 2 large handfuls or 100g
Garlic 2 cloves (skin on)
Olive oil 3 tablespoons or 45ml
Honey 1 teaspoon or 5ml
Prepare the dressing
Preheat the oven to 180°C/gas mark 4.
Place the cloves of garlic onto a baking tray with the skin on and cook for 5 minutes.
Create the dressing
Remove the garlic from the oven, carefully peel (it’s hot!) and remove any hard ends. Add to the small mixing container of a hand blender (making sure the blade is already in). Squeeze the lemon juice directly into the container, then add the oil and honey. Blitz for 20 seconds.
Create the salad
Remove any hard ends from the asparagus, cut in half and place on a plate. Pour over half the olive oil, sprinkle with the black pepper, turning each piece so it is coated in the olive oil. Cut the avocados in half; remove the stones, scoop out the flesh and cut into generous slices. Shave the cheese with a vegetable peeler into very thin slices. Put the rocket into a bowl, drizzle over the remaining olive oil and lightly toss.
Heat a griddle pan on a hot ring, add the asparagus and allow to cook for 2-3 minutes before turning and cooking for a further 2-3 minutes.
Place the rocket onto the middle of a plate, add the avocado, asparagus and cheese and drizzle over the dressing.