Tangy summer stir fry with chicken, pomegranate seeds, macadamia nuts and grapefruit

This is meant to be a pick-me-up after a long, hot, humid summer day. Light, low calory, and yet hearty and loaded with vitamins.

serves 1-2:

1 chicken breast, skin removed
1/2 cucumber
1 small eggplant
1/2 large onion
1/2 bok choy
2 stalks of komatsuna (Jap. green vegetable)
1/2 red grapefruit
1 handful of macadamia nuts
1 small green bell pepper
Japanese enoki mushrooms
2 tbl spoons of dried pomegranate seeds (from Pakistan, found at the Halal foods shop)
sesame oil
balsamico vinegar
water melon liqueur
salt
paprika
rosemary

Cut all the veggies into pieces/ slices for the wok.
Peel the grapefruit half, separate the pieces
Heat 2-3 tbl spoons of sesame oil in a wok, add the onion. Add the meat, salt, stir, add eggplant, then the nuts, the bell pepper, add the softer veggies after a few minutes of stir frying. Then add the pomegranate seeds after soaking them in a little water for a few minutes, and the grapefruit, add more salt, spice and herb, pour a generous shot of watermelon liqueur over everything and steam for a couple minutes.
Ready!
The combination of the pomegranate and the grapefruit gives it a nice refreshing tanginess.

Detox salad with grapefruit and water radish

On a fasting day, replace lunch or dinner with this salad to give your system a rest and gently encourage detoxing while providing your body with vitamins and minerals, plenty of fiber, water and very few calories.

1 grapefruit
1 kiwi fruit
1 banana
1 thin bundle of mizuna
two cuts of lemon
1 inch of daikon (water radish)
Honey
Salt

Peel the grapefruit, divide the slices and cut each slice into half. Peel the kiwi fruit, cut into slices, cut the slices into quarters. Peel and cut the banana into slices. Cut the mizuna leaves (sort of the long and delicate Japanese answer to ruccola) into 2 inch sections.
Mix everything in a salad bowl.
For the dressing grate 1 one inch from a daikon/Japanese water radish (other radish may do too), squeeze the juice from the 2 lemon cuts over it, add some salt and one tea spoon of honey. Mix carefully til the honey and salt are dissolved. Pour over salad and mix. (The daikon should generate enough water to make the dressing almost liquid.)