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Post-Christmas detox (3 day menu)

January 5, 2018 Wellbeing

We’ve developed for you a 3 day detox plan with delicious recipes that will restore the balance of your body and spirit. 

Day 1

Breakfast:
Chia pudding with coconut lemon cream

Ingredients for 1 serving:

  • 2 tbsp chia seeds
  • 125 ml coconut drink
  • 125g natural yogurt (0-2% fat)
  • ½ tsp grated lemon peel
  • 1 tbsp coconut flakes
  • Stevia

Preparation: Mix the coconut drink with the chia seeds and sweeten with Stevia according to taste Leave to soak for at least 2 hours or ideally overnight. Mix the yogurt with the lemon peel, coconut flakes and Stevia and serve with the chia pudding.

 

Lunch:
Styrian blueberry salad

Ingredients for 1 serving:

  • ½ an iceberg lettuce
  • 1 shallot
  • 80g blueberries
  • 2 tomatoes
  • 1 yellow pepper
  • 25g pumpkin seeds  
    For the dressing: 
  • Salt  
  • ½ a lemon
  • 1 tsp linseed
  • 1 garlic clove
  • 1 tbsp olive oil
  • 1 tsp Dijon mustard (with honey)
  • salt and pepper 

Preparation: Roast the pumpkin seeds in a non-stick frying pan without oil. Season with salt. Finely chop the other ingredients and mix together. In a separate container, mix together the ingredients for the dressing and season. Toss the salad in the dressing. Finally, scatter the pumpkin seeds over the salad. 

 

Afternoon: 
Lemon and ginger tea

Ingredients for 1 serving:

  • 3-4 pieces of finger
  • 3 slices of unwaxed lemon
  • ½ litre boiling water

Preparation: Pour the boiling water over the ginger and lemon and leave to brew.

 

Dinner:
Vegetable soup with greens

Ingredients for 1 serving:

  • 1 cup of vegetables (carrots, turnip, celery, leek, parsley, parsley root)
  • 1 small onion
  • 3 black pepper corns
  • 1 bay leaf
  • 1 clove
  • 1 litre water
  • salt

 Preparation: Cut the unpeeled onion in half and put cut-side down in a pan until it is browned. Roughly chop the vegetables. Put the vegetables and onion in a saucepan and add the water. Bring to the boil and leave to simmer for an hour. Strain the soup through a fine sieve. Serve and enjoy.

 

Day 2

Breakfast:
Colourful fruit plate

Ingredients for 1 serving:

  • Kiwi
  • pineapple
  • lychee
  • mango
  • grapes
  • blueberries
  • papaya

 

Lunch:
Red cabbage salad with avocado

Ingredients for 3 servings:

  • ½ a red cabbage
  • 2 carrots
  • 50g cashews
  • 3 sprigs of fresh mint
  • half a chilli
  • 2 tbsp soy sauce
  • juice of 1 lime
  • 1 tbsp agave syrup
  • 1 ripe avocado
  • 1 tbsp sesame seeds

Preparation: Chop the red cabbage into fine strips and put in a bowl. Finely grate the carrots. Finely slice then chop the chilli. Cut the mint leaves into fine strips. Add the lime juice, soy sauce and agave syrup to the chilli and mint and mix to make the dressing. Mix the cabbage and carrots with the dressing and leave to stand for 20 minutes Roast the cashews in a non-stick pan with no oil. Slice or chop the avocado. Mix the cabbage with the cashews, sprinkle on the sesame seeds and serve with the avocado.

 

Afternoon:
Date and nut balls

Ingredients for 1 serving:

  • 120g macadamia nuts
  • 1 tsp vanilla powder
  • 150g dates

Preparation: Grind the macadamia nuts.Add the vanilla powder and grind again.Remove the stones from the dates, chop and mix with the other ingredients.Form the mixture into 15 little balls and chill for about 30 minutes.

 

Dinner:
Celery gazpacho

Ingredients for 1 serving:

  • 2.5 sticks of celery
  • 2 tomatoes
  • ½ cucumber
  • 1 bunch of basil
  • 1 tbsp lemon juice
  • herb salt (to taste)
  • 2 tbsp cashews nuts

Preparation:Wash the vegetables. Chop the vegetables. Wash the basil and shake it dry. Put the vegetables into a blender with the basil, including the stalks, tomatoes and 150ml of water and blend to a puree. Season with the lemon juice and herb salt. Serve the soup with cashew nuts sprinkled on the top.

 

Day 3

Breakfast:
Buckwheat with apple and dates

Ingredients for 1 serving:

  • 40g soaked buckwheat
  • 40g soaked sunflower seeds
  • 20g soaked raisins
  • half an apple
  • 3 dates
  • ½ tsp cinnamon

Preparation: Wash the soaked buckwheat thoroughly. Drain the buckwheat, sunflower seeds and raisins in a sieve. Wash and core the apple and cut into quarters. Remove the stones from the dates. Chop the apple and dates into small pieces. Mix them with the buckwheat, sunflower seeds, raisins and cinnamon in a bowl.

  

Lunch:
Apple and fennel salad

Ingredients for 1 serving:

  • 1 red apple
  • half a small fennel
  • 1 small red onion (or half an onion)
  • 2 large handfuls of salad leaves (eg. lollo rosso)
    Dressing:
  • ½ tbsp cider vinegar
  • ½ tbsp olive oil
  • 1 pinch salt
  • 1 tbsp runny honey

Preparation: Wash, halve, core and slice the apple. Wash and halve the fennel and remove the central part. Cut into strips. Wash and dry the salad leaves. Mix it all together. Prepare the dressing and drizzle over the salad.

 

Afternoon:
1 apple or 1 persimmon

 

Dinner:
Beetroot soup

Ingredients for 1 serving:

  • 500g beetroot
  • 4 medium size potatoes
  • 1 tbsp rapeseed oil
  • 1 onion chopped
  • 1.5 litres water
  • salt
  • pepper
  • squeeze of lemon juice
  • 1 tbsp beetroot leaves chopped
  • 4 tbsp sour cream

Preparation: Peel and cut the beetroot and potatoes into cubes. Heat the oil. Fry the onion. Add the chopped vegetables and stir. Add the water and simmer for 30 minutes. Season with salt and pepper and puree with a hand blender. Add lemon juice to taste.

During the detox you should not eat the following:

  • Animal dairy products
  • White flour
  • Eggs
  • Meat
  • Sweets and sugary products (eg. lemonade)
  • Alcohol
  • Coffee
  • Black or green tea