Recipes

You have completed your 48hr Rapid Detox body cleanse plan or even the alternative 7-Day Detox plan and you want to continue on a healthy, nutritious eating plan, but you aren’t sure what you can and can’t have? Don’t worry; we’ll provide you with delicious, healthy and easy to make recipes that will leave your taste buds satisfied and ensure you maintain your detox cleanse goals.

Remember to check back here regularly for new recipes. 

LUNCH & DINNER IDEAS 

Gazpacho soup

Ingredients 
3 cups tomatoes, red ripe, seeded and diced 
2 cups red bell pepper, diced medium 
2 cups red onions, diced medium 
1/2 cup celery, diced medium 
2 cups cucumber, diced medium 
1 teaspoon garlic, minced 
1/4 cup red wine vinegar 
2 cups organic vegetable juice 
pinch cayenne 
1 tsp cumin 

Preparation

1. Mix diced tomato, peppers, red onions, celery and cucumber together in a medium bowl.
2. Divide the mixture in half and separate in two bowls.
3. Add garlic to one of the bowls and empty into blender.
4. Add vinegar to the blender and puree until smooth. Add the vegetable juice, cayenne and cumin to the blender.
5. Blend. Add the puree to the bowl of diced vegetables. Refrigerate overnight. Garnish with lemon and cilantro.

Cucumber Salad 

Ingredients: 
2 cups Cucumber 
1 cup Onion 
½ a Hot red peppers

1/2 tsp Sesame oil  
1 tsp Black vinegar 
1 tsp Soy sauce 

Preparation

1. Cucumber, onion and pepper are washed and cut into small slices.
2. Put all the ingredients in a big bowl and mix evenly.

Lamb Kofta Salad

Ingredients:

500g lean ground lamb  
1/2 medium brown onion, finely chopped 
2 garlic cloves, crushed  
1 teaspoon ground cumin  
1 teaspoon ground coriander 
1/2 tsp of sea salt 
1 tbs olive oil for frying 

Salad

1 cup parsley leaves, chopped  
1/2 cup mint leaves, chopped  
1 Lebanese cucumber, chopped  
2 Roma tomatoes, chopped  
1/2 small Spanish onion, finely sliced 
2 teaspoons extra-virgin olive oil  
1/2 lemon, juiced  
Sea salt & freshly ground black pepper for seasoning 

Garlic Sauce

2 garlic bulbs 
1/4 cup good quality olive oil 
Juice from 1 lemon 
1 tsp sea salt  

Method

1. Place ground lamb, onion, garlic, cumin, coriander and sea salt in a bowl. Use your hands to mix until well combined. Shape 1 1/2 tablespoonfuls of the lamb mixture into small meatballs. Cover and refrigerate for 20 minutes.
2. Make the garlic sauce. Peel the garlic cloves and put them in the blender or food processor. Add half the lemon juice and start to blend. Add the salt. Continue to blend. Add the olive oil in a slow stream while continuing to blend. The sauce should have the consistency of mayonnaise. Refrigerate until you need it.
3. Heat oil in frying pan over medium heat. Cook meatballs turning occasionally, for 8 minutes or until browned and cooked through.
4. Combine parsley, mint, cucumber, tomato and Spanish onion in a large bowl. Drizzle with oil and lemon juice. Season with salt and pepper and toss gently to combine.
5. Serve with lamb kofta and a side of garlic sauce for dipping.

Chicken Salad

Ingredients 

2 cups cooked chicken breast (cubed) 
1/2 cup low fat mayonnaise 
1/2 cup fresh blueberries 
1 tablespoon grated fresh orange peel 
1 tablespoon chopped red onion 
1 tablespoon chopped celery 
3 teaspoon Detox spice blend 
1 tablespoon chopped or sliced almonds (optional) 

Detox Spice Blend: 
1/4 teaspoon each: black pepper, ginger root powder, cinnamon, crushed anise seeds, crushed coriander, turmeric powder, turbinado (or raw) sugar, organic dandelion root, organic lavender buds, parsley flakes. 

Method

1. Add all ingredients to a medium to large mixing bowl (except the blueberries).
2. Mix ingredients thoroughly and then gently fold in the fresh blueberries.
3. Serve with mixed field greens and tomato wedges or serve on whole grain bread with field greens and tomato slices.

Poached eggs with ham & rocket

Ingredients      1 teaspoon white vinegar   1 egg  A few leaves of fresh rocket leaves  1/2 teaspoon lemon juice  1 /2 teaspoon olive oil  freshly ground black pepper  1 thick slice of grain toast  1 slice of ham

Preparation

1. Bring a saucepan of water to boil on high. Add the vinegar.  Use a large spoon to swirl water to make a whirlpool. Carefully pour the egg into the centre of the whirlpool and poach for 1-2 minutes for a soft egg. Use a slotted spoon to transfer to a plate.
2. Place rocket, lemon juice, oil, salt and pepper in a bowl and toss well.
3. To serve, place slice of hot toast on plate and top with rocket, ham slice and poached egg. Season to taste with ground pepper and salt (optional). 
   
   

Quick Tuna and Corn Salad

Ingredients 100-180g canned tuna in spring water 200g canned corn kernels Cherry tomatoes 2 teaspoons of low-fat mayonnaise Your choice of lettuce

Preparation

Drain tuna, halve cherry tomatoes and add all ingredients to serving bowl and you’re done! 

Garlic chicken with garden salad 

Ingredients     6 chicken pieces  1 tablespoon olive oil  10g unsalted butter  10 cloves garlic   300ml dry white wine  300ml chicken stock Salt and pepper

Garden Salad

 
Ingredients 

Mixed lettuce leaves

Chopped tomatoes

Cucumber

100g crumbled feta cheese

1-2 teaspoons of light dressing 

Preparation

1. Heat oil and butter in a heavy skillet pan. Sauté garlic, remove and place in a heavy casserole dish. Careful not to burn the garlic!
2. Brown the chicken over a medium heat. Place in the casserole dish over the garlic pieces. Pour the wine and stock over the chicken adding the salt and pepper.
3. Place the casserole in oven at 200°C, and cook until the juices run clear (around 30 minutes). While this is cooking, make up the garden salad. Serve the chicken dish with pan juices.