One of the first questions I receive when advising my friends and clients about the Detox program is: “So do I have to eat salads only from now on?!” The question comes with a terrified glimpse. The answer is “NO”. You don’t have to eat salads or cut fruits and vegetables only. Although when it comes to Detox you should keep your focus on healing and giving your body the tools to detoxify and rejuvenate as quick as possible, it does not mean that you should give up the pleasure of dining and enjoying delicious, flavorful and savory food.
So don’t be overwhelmed by the amount of products you will have to cut from your usual diet. Rather focus on how much food and how many ingredients you still can use while detoxing. You will be surprised how creative you will become!
These Recipes are only some examples of how you can make Detox fun despite all restrictions you will have. You can use them as they are or combine the ingredients differently or change one ingredient with another of your liking. As long as you respect the rules of Detox Program SKY IS THE LIMIT.
Here a small reminder of the taboo ingredients during detox when it comes to meal preparation:
NO ANIMAL PROTEIN AT ALL
NO DAIRY
NO SALT
NO PEPPER (hot or black)
NO OIL (of any kind)
NO NUTS
NO SEEDS, GRAINS OR BEANS (only sprouted are allowed)
BREAKFAST
SMOOTHIES
When I was at the very beginning of my Detox journey smoothies have been the only joy of my life. That’s why I am endlessly grateful for all the recipes we can make with all the fruits we have on Planet (or just our local store ).
I, personally, am not a fan of complex smoothies. I like to taste the flavor of each ingredient so when it comes to smoothies, I use an old but gold rule: less is more. That’s why most of my recipes will contain 2 to max 4 ingredients (beside the water or ice cubes) but you can combine as many ingredients as you prefer as long as:
– You don’t combine sweet fruits (banana, dates, figs) with acid fruits (oranges, pineapple, lemon)
– You never combine any type of melon with anything else. When it comes to melon, follow this unnegotiable rule: Eat it alone or leave it alone!
If your fruits are frozen you can skip the ice cubes. But I leave this choice to you.
King of simplicity
– 2 bananas (can also be frozen – it will give even more smoothness to your smoothie)
– 4 dry dates
– 2-4 cubes of ice
– water (to make it more flavorful you can replace water with coconut water) – you decide how much depending on the thickness you prefer.
Mango Tango
– 2 bananas
– 1 mango
– 2-4 cubes of ice
– water (to make it more flavorful you can replace water with coconut water) – you decide how much depending on the thickness you prefer.
Peachy Life
– 2 bananas (can also be frozen – it will give even more smoothness to your smoothie)
– 2 ripe peaches
– 2-4 cubes of ice
– 2-3 dates (optional)
– water (to make it more flavorful you can replace water with coconut water) – you decide how much depending on the thickness you prefer.
Papayoshka
– 1 papaya
– 2 bananas
– 2-4 cubes of ice
– water (to make it more flavorful you can replace water with coconut water) – you decide how much depending on the thickness you prefer.
*For even more taste you can add a cup of ripe mango
Green Joy
– 2 bananas
– 1 cup of spinach
– 4 dates
– 2-4 cubes of ice
– water (to make it more flavorful you can replace water with coconut water) – you decide how much depending on the thickness you prefer.
Blissful Bliss
– 2 bananas
– 1 cup of blueberries
– 2-4 cubes of ice
– water (to make it more flavorful you can replace water with coconut water) – you decide how much depending on the thickness you prefer.
Lively Life
– 2 cups of grapes (red, black or white)
– 2 apples
– 1 banana
– 2-4 cubes of ice
– water (to make it more flavorful you can replace water with coconut water) – you decide how much depending on the thickness you prefer.
Old but Gold
– 1 cup of pineapple
– 1 orange
– 1 cup of strawberries
– 2-4 cubes of ice
– water (to make it more flavorful you can replace water with coconut water) – you decide how much depending on the thickness you prefer.
Lunch and/or Dinner
Raw Vegetable Soup
– 1 zucchini
– 2 stalks of celery
– ½ red bell pepper
– 1 tomato
– 1 or 2 tablespoon (or more as you prefer) of lime or lemon juice
– 1 glove of garlic
– ½ avocado
– pinch of fresh herbs (dill, parsley, cilantro)
Place everything in blender (except avocado and the fresh herbs) and blend until smooth. You can add a little bit of water if you prefer. Add the avocado and blend for 30 seconds. Serve and add the chopped fresh herbs on top as decoration.
Rainbow Salad
These salads where my lifesaver when I started the Detox myself. I did not know any better. I had no knowledge of Raw “cooking” (or “un-cooking” or “crawking” :D) and no idea about any detox recipes, well, except the salads. So, for the first week, these rainbow joys were my very best friends until I discovered the myriad of amazing, flavorful and colorful recipes I could do even during Detox. When it comes to Rainbow Salad sky is REALLY the only limit. You can add as much and as many ingredients you want. Unlike smoothies, here the rule is: the more the better! And I would also add: The more colors, the better! Here are some of the ingredients I often use in my rainbow salads. You can mix as many of them as you want.
– Arugula
– Avocado
– Bell peppers (all the colors)
– Broccoli
– Cabbage (any type will do but I really like the red one)
– Carrots
– Cauliflower
– Celery
– Cucumber
– Dill
– Kale
– Lettuce
– Mint
– Onion (any type)
– Parsley
– Radish
– Romaine
– Spinach
– Tomatoes (any type but I adore cherry)
– Zucchini
See the “Dressings” part for something that could inspire you
Cauliflower “Couscous”
– ½ Head of cauliflower
– 1 cup of cherry tomatoes
– ¼ chopped onion
– 1 minced clove of garlic
– 1 cup of freshly squeezed lemon juice
– ¼ teaspoon of cumin
– ½ bunch of parsley
– ½ bunch of dill
– ¼ bunch of mint
Chop the cauliflower and put in food processor.
Pulse several times until it gets the consistence of rice. Transfer to a bowl.
Put parsley, dill and mint in food processor and pulse until chopped. Cut tomatoes in cubes. Add everything into the bowl, stir and toss well all the ingredients.
Marinara Zoodles
– 1 spiralized zucchini (if you don’t have a spiralizer, you can also just peel the zucchini, in this case they will look more like tagliatelle)
– ½ seeded and chopped red bell pepper
– 3 sun dried tomatoes
– 1 pitted medjool date
– 1 clove of garlic
– 3 cups of chopped fresh tomatoes
– 1 bunch of fresh basil
– 1 tablespoon of fresh oregano
– 1 squeezed lemon or lime
– 2 tablespoon of water
Blend everything except zucchini and fresh tomatoes in blender until smooth. Add tomatoes and blend until incorporated but still little chunky.
Place zucchini and sauce in a bowl and stir well. Add some fresh basil and toss.
Romaine Lettuce Boats
– 1 avocado
– 1 tablespoon of finely chopped red onion
– 2 tablespoons of freshly squeezed lemon or lime juice
– 1 teaspoon of finely chopped parsley and or dill (you can also use cilantro, I personally don’t like the taste and use parsley and/or dill instead)
– 4 romaine lettuce leaves, washed and patted dry
Place the avocado, onion, parsley & dill (or cilantro), lemon juice in a bowl and mash with a fork until smooth.
Scoop an equal amount of guacamole into each lettuce leave. Squeeze a little bit more lemon or lime juice on top if you need a saltier taste. Add some of the chopped herbs on the top as decoration.
Bell Pepper Boats
– 1 cup of cucumber
– 1 cup of tomatoes
– ½ cup of black organic olives
– 1 finely chopped onion
– 1 avocado
– 1 ½ red bell pepper
– 1 ½ yellow bell pepper
– 1 ½ green bell pepper
– 1 cup radish sprouts
– 2-3 tablespoons of freshly squeezed lemon or lime juice
Slice the red, yellow and green bell peppers in 4 so that you can get 4 small “boats” out of each.
Cut all the rest ingredients (except the sprouts) in cubes and place in a bowl. Add the lemon juice and mix everything evenly. Fill the bell pepper “boats” with the salad and place the sprouts on top as decoration.
Dressings
Basic Dressing
– 1 avocado
– 1 sliced clove of garlic
– 2 tablespoons of high-quality sulfur-free(!) balsamic vinegar
– 1 teaspoon of honey
Place all ingredients in blender and blend on low modus until smooth and even.
To vary the Basic dressing, you could add: fresh basil or dill or sodium-free Dijon mustard (with a little more honey).
Green Avo Dressing
– 1 avocado
– 1 minced clove of garlic
– 1 cup of fresh spinach
– ½ cup of fresh basil
– 1 tablespoon dried Italian seasoning
Place all ingredients in food processor or blender and blend until smooth.
You can use this dressing on salads, as a vegetable dip (to dip cut vegetables) or on zucchini noodles.
Dilly Dill Dressing
– 1,5 cups of cucumbers
– 1 clove of garlic
– 1 teaspoon of lemon juice
– 1 avocado
– ½ bunch of fresh minced dill
Place all ingredients except avocado and dill in blender and blend until liquid. Add avocado and process until smooth. Slow the blender and add fresh dill. Mix until evenly combined.
You can enjoy it over salad or add more avocado and use as vegetable dip.
