Detox Recipes - Entrees
Detox Salads
Garden salad
Select a mixture of these ingredients: romaine lettuce, cos lettuce,
baby rocket, beetroot, avocado, apple segments, flax seed, pumpkin
seeds. Make a salad bowl size serving and drizzle with extra virgin
olive oil and apple cider dressing. Add sea salt and pepper to taste.
Spicy tropical salad
Toss together papaya slices, pomelo segments, mango slices, grated
carrot and some torn mint and/or parsley leaves. Prepare the spicy lime
dressing by combining extra virgin olive oil, a dash of sesame oil, a
generous squeeze of lime, freshly and finely sliced red chilli. Toss
through salad. Add sea salt and pepper to taste.
Detox Soups
Green vegetable soup with spinach, zucchini, green beans, broccoli
and fresh herbs
Choose fresh and organic green vegetables. Chop up vegetables and put
into saucepan. Add water to cover the vegetables and simmer on high
until vegetables are just tender (not yellow and wilted). Chop and set
aside fresh herbs. Take the saucepan off heat. Add a handful of chopped
herbs into the soup mixture. Bamix until smooth. Serve with a drizzle of
extra virgin olive oil.
Zingy Pumpkin Soup
Chop up pumpkin and carrot and put into saucepan. Finely slice the white
part of a stalk of lemongrass and a knob of ginger. Add just water to
cover the vegetables and herbs and simmer on high until they are very
soft. Add coconut flesh to cooked vegetables and bamix until smooth.
Serve with a drizzle of extra virgin olive oil.
Detox Appetizers
Vegetable crudités with pumpkin, avocado and asparagus and fennel dip
Select fresh organic baby carrots, raddish, celery and beans. Wash and
wipe dry.
Prepare pumpkin dip by pureeing cooked pumpkin, adding a drizzle of
extra virgin olive oil and a sprinkle of sea salt as you go. Prepare the
avocado dip by mashing a very ripe avocado with a juice of a lime and a
drizzle of extra virgin olive oil and a pinch of sea salt. Prepare the
asparagus and fennel dip by cooking the asparagus until very soft in
salted water and puree it. Finely grind a teaspoon of fennel seeds in a
mortar. Combine asparagus puree with grinded fennel seeds with a squeeze
of lime and extra virgin olive oil. If prefer eat with buckwheat
pancakes.
Buckwheat pancake
Instead of using white flour, make mini pancakes with buckwheat flour.
Add a handful of pumpkin seeds for texture and added nutrition.
Brown or red rice maki rolls with mango wasabi dressing
Cook brown or red rice (or a mixture) until just done. Let the rice cool
down completely. Stir in 1 – 2 tablespoon of rice flavouring through the
rice, made up of extra virgin olive oil, a splash of sesame oil, a
splash of apple cider vinegar and a pinch of sea salt. Spread rice
mixture on a sheet of seaweed. Add two tablespoon of grated carrot and
avocado cubes. Roll seawood up tightly using a sushi mat. Cut into 2cm
thick slices. Make the mango wasabi dressing by pureeing half a mango
(pushing through a fine sieve |
