Zun Cure

Carrot, Ginger, and Turmeric Juice
​Ingredients
​1 carrot, sliced
​1-centimeter piece of fresh ginger
​1 spoonful of turmeric powder
​1/2 liter of water
​Juice of 1/2 a lemon
​Instructions
​Add the sliced carrot, piece of ginger, and turmeric powder to a blender.
​Pour in the half-liter of water and the freshly squeezed lemon juice.
​Blend all the ingredients together until the mixture is smooth.

Energizing Carrot & Oat Smoothie
​Ingredients:
​1 cup rolled oats
​1 whole carrot, chopped
​Juice of 2 lemons
​½ cup water (plus extra for soaking the oats)
​Instructions:
​Soak the oats: Place 1 cup of oats into a small bowl and add enough water to cover them. Let them soak for a few minutes to soften.
​Prepare the blender: Add the chopped pieces of carrot into the blender first.
​Add the oats: Spoon the soaked oats into the blender with the carrots.
​Add the citrus: Pour in the freshly squeezed juice of two lemons.
​Add water: Pour ½ cup of water into the blender.
​Blend: Blend the mixture on high for exactly 1 minute, or until it reaches a smooth, creamy consistency.
​Serve: Pour the smoothie into a glass and enjoy!

Beetroot, Lime, and Honey Remedy
​Ingredients
​1 medium beetroot, finely grated
​2 fresh limes, juiced
​2 tablespoons pure honey
​Instructions
​Grate the Beetroot: Thoroughly wash and peel a raw beetroot, then grate it finely into a small bowl or container.
​Add Citrus: Squeeze the fresh juice of two limes directly over the grated beetroot.
​Sweeten and Mix: Pour in two tablespoons of pure honey. Stir the mixture well until the honey and lime juice are completely combined with the beetroot.
​Serving: The video suggests taking one tablespoon in the morning.

Honey, Lime, and Salt Remedy
​Ingredients
​Honey (about 2–3 tablespoons)
​1 pinch of salt
​Juice of 1 fresh lime
​Instructions
​Combine: Pour the honey into a small glass bowl.
​Season: Add a single pinch of salt to the honey.
​Squeeze: Freshly squeeze the juice of one whole lime into the bowl.
​Mix: Use a spoon to stir the mixture thoroughly until the honey, lime juice, and salt are completely blended.
​Dosage: According to the video, you can take 1 tablespoon in the morning and 1 tablespoon at night.

Lemon and Cornstarch Drink
​Ingredients:
​1 cup of water
​Juice of ½ a lemon
​1 spoonful of cornstarch
​Instructions:
​Pour the water into a glass or mug.
​Squeeze the fresh lemon juice into the water.
​Add the cornstarch to the mixture.
​Stir thoroughly until the cornstarch is completely dissolved.

Apple and Hibiscus Wellness Tea
​Ingredients
​1 Apple (sliced)
​Hibiscus flowers
​Cinnamon sticks
​Water (for boiling)
​Juice of ½ a lemon
​Instructions
​Place the sliced apple, hibiscus flowers, and cinnamon sticks into a pot.
​Add water to the pot and bring the mixture to a boil.
​Allow it to simmer until the water takes on a deep red color from the hibiscus and the apples soften.
​Pour the infused tea into a cup.
​Squeeze the juice of half a lemon into the cup just before drinking.
​Benefits Mentioned in the Video
​Helps deflate the belly
​Improves circulation
​Prevents urinary infections
​Reduces blood sugar
​Relieves stomach discomfort
​Eliminates fluid retention

Creamy Chickpea & Red Lentil Coconut Curry
​This plant-based curry combines hearty legumes with warming spices and creamy coconut milk. It is an excellent option for a wholesome, macro-friendly meal.
​Prep time: 10 minutes
​Cook time: 20 minutes
​Servings: 3-4
​Ingredients
​1 cup red lentils (rinsed)
​1 can (400g) chickpeas (drained and rinsed)
​1 can (400ml) light coconut milk
​2 cups vegetable broth
​2 cups fresh baby spinach
​1 large yellow onion (finely diced)
​3 cloves garlic (minced)
​1 tbsp fresh ginger (grated)
​1 tbsp curry powder
​1/2 tsp turmeric powder
​1 tbsp olive oil or coconut oil
​Salt & black pepper to taste
​Fresh cilantro & lime wedges for garnish
​Instructions
​Sauté the Aromatics: Heat the oil in a large pot over medium heat. Add the diced onion, minced garlic, and grated ginger. Sauté for 3 to 4 minutes until the onion becomes translucent and fragrant.
​Toast the Spices: Stir in the curry powder and turmeric. Let the spices toast in the oil for about 1 minute, stirring constantly to release their full aroma without burning them.
​Simmer the Base: Add the rinsed red lentils, drained chickpeas, vegetable broth, and coconut milk to the pot. Stir well to combine all the ingredients. Bring the mixture to a gentle boil.
​Cook the Lentils: Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for 15 to 20 minutes. The curry is ready when the red lentils are completely tender and have broken down slightly to naturally thicken the sauce.
​Add the Greens: Remove the lid and stir in the fresh baby spinach. Let it simmer uncovered for another 2 minutes until the spinach is completely wilted.
​Season and Serve: Season with salt and pepper to taste. Ladle the curry into bowls and garnish generously with fresh cilantro and a squeeze of fresh lime juice. It pairs wonderfully with brown rice, quinoa, or warm flatbread.

Beetroot Peel Tea
​Ingredients:
​Peels from a beetroot (clean and washed)
​Water
​Instructions:
​Prep: Place the beetroot peels into a small cooking pot.
​Add Water: Pour enough water into the pot to fully submerge the peels.
​Boil: Heat the pot on the stove and bring it to a boil. Continue boiling until the water turns a deep, rich red color and extracts the nutrients from the peels.
​Serve: Carefully strain or pour the colored liquid into a mug and enjoy.

Ingredients
​Garlic: 3 cloves
​Lime/Lemon: 3 slices
​Honey: To taste
​Extra Virgin Olive Oil: Sufficient to cover the other ingredients
​Instructions
​Prepare the garlic: Crush 3 cloves of garlic.
​Combine ingredients: Place the crushed garlic into a small container.
​Add fruit: Add the 3 slices of lemon (or lime) to the container.
​Add liquid ingredients: Pour in some honey and enough extra virgin olive oil to cover the garlic and lemon slices.
​Mix: Stir the ingredients together thoroughly.