Detox Recipes - Mains
Stir fry glass noodles with fresh vegetables
Soak glass noodles in cold water until soft and drain. Toss with a
little olive oil and set aside. Slice a variety of fresh vegetables.
Thinly slice the white part of a stalk of lemongrass and a knob of
ginger. Warm up a small knob of tamarind and some sesame seeds in a
nonstick pan or nonstick small wok. Add sliced herbs and heat for 2
minutes on medium heat. Add fresh vegetables and stir fry until just
done. Add to prepared glass noodles. Toss in lime sesame oil dressing.
Steam mixed vegetables and mushroom in basil dressing
Steam a variety of vegetables and mushrooms until just done. To
prepare the basil dressing, roast a few cloves of garlic (in a small non
stick pan) with skin on until the meat is soft. Discard garlic skin and
puree garlic with a handful of finely chopped fresh basil leaves and
coriander leaves. Add extra virgin olive oil and sea salt to taste.
Drizzle over steamed vegetables and serve with red rice.
Sauteed cauliflower and broccoli with curry
In a non stick pan and over low heat, warm up a small amount of
curry spices (see packet instructions for how much spices to use).
Finely slice a shallot bulb. Lightly sauté cauliflower, broccoli and
shallot until just cooked, adding a teaspoon of grated ginger. At the
end splash of fresh coconut water to ‘deglaze’. Drizzle some coconut oil
and serve with brown rice.
Sauteed green and yellow asparagus
 Trim off ‘woody’ ends of asparagus. Cut the top asparagus into two
halves (tip and stalk). Blanch stalk of asparagus in a pot of boiling
hot water water for 30 seconds, then add the tips and boil until tips
are just done. Immediately take out of hot water and set aside in a
colander with a few cubes of ice to prevent asparagus from over cooking.
Prepare wasabi vinaigrette by whisking together extra virgin olive oil,
crush garlic and wasabi paste. Add sea salt to taste. Drizzle over
asparagus and serve with black rice or buckwheat pancakes.
Spiced baked root vegetables
Chop pumpkin and turnip into 1 inch cubes. Peel skin off two small
red onions and cut into quarters. Put on oven tray. Grate a knob of
ginger and sprinkle over vegetables. Dust with freshly grinded cinnamon
and sea salt. Add 6 cloves of garlic to the tray. Roast in over until
root vegetables are are cooked and a little golden. Drizzle over coconut
oil and toss in torn basil leaves. Serve with brown, red or black rice.
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