‘Detoxing with Bentonite Clay’

Hello Skinny readers, welcome back to another electrifying edition of “The Skinny Chef Diaries” weekly blog! Can you believe how fast January is flying by? It’s like we blinked and half the month disappeared! I hope you’re all thriving and easing into the year with renewed energy and goals. Let’s be honest, though – after weeks of indulgent feasting and merry-making, many of us (myself included!) might be feeling a little sluggish and carrying some extra holiday baggage.

Even I, the Skinny Chef, have noticed a little puffiness sneaking in! Haha! But fear not, because this week we’re diving into a magical way to rejuvenate, detoxify, and feel fabulous again. Let me introduce you to the wonder of ‘Bentonite Clay.’ Yes, you read that right – clay! Before you raise an eyebrow, let me spill the details on why this ancient remedy is becoming a modern must-have.

What is Bentonite Clay?

Model pictured above wearing Bentonite clay facemask. Source : Allure.com

Bentonite clay has been celebrated for centuries as a powerful natural healer. This unique clay forms when volcanic ash ages and reacts with water and minerals. Named after Fort Benton, WY (a hotspot for rich deposits), Bentonite clay is also known as Montmorillonite clay, after a region in France famous for its supply. Its nickname, calcium bentonite clay, comes from the presence of calcium in the mix.

So, what makes this clay so special? When combined with water, Bentonite clay transforms into a paste with amazing properties. It’s renowned for its ability to bind to toxins, making it a versatile remedy for both internal and external use. Whether you’re looking to soothe rashes, clear up acne, enhance your hair with a revitalizing mask, or even freshen up your smile as an alternative toothpaste, this clay has got you covered. Once it undergoes its chemical transformation, the clay is harvested, dried, and refined into a fine powder or pill form for a variety of uses.

The refined product can help with digestion and detoxification, making it a favorite among health enthusiasts. And the best part? If you’re in South Africa, you can conveniently grab some from your nearest Dis-Chem store and start your detox journey right away!

Drinkable Bentonite Clay Detox:

Zoe Kravitz pictured above Source: Vogue

This is where things get exciting! Bentonite clay has garnered a loyal celebrity following. Stars like Zoe Kravitz, known for her ethereal beauty and dedication to wellness, swear by it. Zoe reportedly used a strict Bentonite clay detox to prepare for her role in “The Batman,” shedding weight and boosting her energy levels. Meanwhile, Shailene Woodley, a passionate advocate for natural living, credits Bentonite clay for helping her body reset and maintain balance. Their glowing endorsements have skyrocketed the clay’s popularity in wellness circles.

The most trusted brand on the market is ‘Great Plains,’ but South Africans can rejoice because similar products are available at Clicks and Dis-Chem! Ready to give it a try?

To get started:

Great Plains Bentonite Detox pictured above Source: Yerba Prima

I recommend a simple four-day detox to ease into the process (always consult your doctor first). Mix 1 tablespoon of Bentonite clay into a full glass of water and drink it daily for four days. If your body responds well, you can consider extending the detox period. Remember, hydration is key during this process, so keep sipping on water throughout the day.

Extra Benefits:

Beyond detoxification, Bentonite clay is believed to improve gut health, support skin clarity, and boost energy by removing heavy metals and toxins. Some even claim it helps with weight loss by reducing bloating and improving digestion. With so many benefits packed into one natural remedy, it’s no wonder this ancient secret is making waves in the modern wellness world.

There you have it, Skinny readers – your gateway to a refreshed and revitalized start to the year! Fun fact: this marks my 31st blog post in The Skinny Chef Diaries series. What an incredible milestone! I’m so grateful to all of you, my regular and new readers, for tuning in each week and fueling my passion for sharing health tips and inspiration. Let’s keep the conversation going – drop a comment below and let me know your thoughts on this week’s topic. Have you tried Bentonite clay before, or are you planning to? I’d love to hear your experiences!

Oh, and before I sign off, Happy International Baking Day! To celebrate, I’ll leave you with a delicious and healthy treat from The Skinny Chef Diaries: my guilt-free take on a Swiss roll, paired with a creamy banana ice cream. It’s the perfect dessert to indulge in while staying true to your wellness goals.

Swiss Roll with Banana Ice Cream

Swiss Roll with Banana Ice Cream Source: SkinnyChefDiaries

Swiss Roll or jam roll originated in central Europe. Light fluffy sponge filled with sweet jam and fresh cream. This simple combination has lent itself to many variations. The original recipe brings back some fond memories, particularly of a young, beautiful chef from Cyprus,whom I had the pleasure of dating. Although it was short lived, it was new, exciting, and the first time in my life I learnt to bake and be satisfied with the results. We met at the college I was studying at, during my practicals in confectionary.

Due to her family’s religious beliefs, dating a young Black man was prohibited. In this recipe the sponge is made with rice flour, which is gluten-free and a great source of iron, zinc and calcium which plays an important role in developing strong and healthy bones. Rice flour can be purchased easily, or one can make one’s own. Tapioca flour is a starchy product that comes from cassava, which is a root vegetable. Tapioca is great for anyone who wants to put on weight to build muscle without unsaturated fats or cholesterol. This version is finished off with a very healthy and easy ‘one ingredient’ banana ice cream.

Ingredients

• 3 eggs, separated

• 110g castor sugar

• 1 lemon, zest finely grated

• 1 teaspoon baking powder

• 45g rice flour, brown

• 90g tapioca flour

• 250g fresh raspberries/strawberries

• 2 table spoons icing sugar

• Serves 4

Method

Rice Flour

1. Clean white or brown rice by placing it in a strainer and running cold water over it thoroughly.

   
   

2. Transfer the rice into a large bowl and cover completely with water and let it soak for an hour.

   
   

3. Drain rice into a strainer.

   
   

4. Place a layer of paper towels on to the counter and pour rice onto it.

5. Allow rice to dry for up to 4 hours or until the grains of rice do not stick together anymore.

   
   

6. Put 2 cups of the dry rice at a time into a blender and blend for 1 minute or to desired consistency.

   
   

7. Store the rice flour in an airtight container for up to 6 months. Brown rice has a stronger flavour compared to white riceand tends to be grainier. Substitute any whole-wheat flour with rice flour. Ideally, always add 1 tablespoon more of rice flour if substituting for a whole-wheat flour.

   
   

Swiss Roll/ Jam Roll

1. Preheat the oven to350°F/180°C. Line a thin 9 by 13inch (22 by 33cm) Swiss roll pan with parchment paper.

   
   

2. In a separate bowl, whisk the egg yolks with half of the castor sugar and half of the lemon zest until very pale and thick.

   
   

3. Beat the egg whites in a separate bowl for 2 to 3 minutes until they reach a soft peak and are slightly stiff, then pour the egg yolk mixture into the beaten egg whites. Sift in baking powder, rice flour and tapioca. Gently fold the mixture using a rubber spatula until only a few streaks of beaten egg white remain.

   
   

4. Pour mixture out onto the lined baking tray, making sure the batter evenly covers the tray and the corners, and bake for 10 to 15 minutes until golden brown.

   
   

5. Turn out cake onto a clean tea towel dusted with icing sugar. Peel the baking parchment off the cake, trim the edges neatly with scissors to straighten them and then roll the cake up tightly starting at the short end, keeping the sugared tea towel inside the roll. Leave to cool completely.

   
   

6. Meanwhile, place the raspberries or strawberries with the remaining caster sugar and a splash of water in a sauce pan over a medium heat. Use a fork to crush the berries to a sauce, bring to a simmer, and cook for 10 minutes. Take off the heat and set aside (the sauce can be strained through a fine mesh sieve to remove the seeds, if desired).

   
   

7. Carefully unroll the cooled cake, remove the towel, and spread with the raspberry sauce. Then layer on the remaining lemon zest and roll up tightly. Chill for 30 minutes before serving.

   
   

Banana Ice Cream

1. Start with 1 ripe banana. Make sure the banana is ripe as this will increase the sweetness of the ice cream.

   
   

2. Peel the banana and chop into small, evenly sized pieces.

   
   

3. Place the banana pieces into an airtight, freezer-safe bowl or freezer bag. Freeze for at least 2 hours, or until solid (ideally freeze overnight).

   
   

4. Transfer frozen bananas into a food processor or high-speed blender. Pulse to break up the pieces, and then keep pulsing. At first the banana pieces will look crumbled or smashed. Scrape down the sides of the food processor bowl and switch to blending It will look gooey, like banana mush.

   
   

   Scrape the food processor bowl down again and keep blending. The bananas will get smoother and smoother until they become creamy, like soft-serve ice cream. Serve the ice cream with slices of the jam roll. The ice cream can be placed in an airtight container and served later if you prefer a stiffer consistency.

Until next time, stay healthy, stay vibrant, and stay skinny. Same time, same place – see you next week!

Creative Director: Shadre Leonard