You might want to do a detox to look and feel amazing, but perhaps you have no idea where to start with recipes.

So here are some of my delicious recipes all from my book The Body Rescue Detox Recipe book.  I also have a 2 week detox starting Monday, if you want to sign up go here-  https://thebodyrescueplan.com/product/2-week-detox/

Enjoy x

DETOX ENERGY BARS

These are yummy soft or hard. When you take the paste out of the blender it is
more like fudge and when you freeze them they become more like toffee.

Ingredients: 115g almonds; 115g dates; 1 tbsp chia seeds; 115g dried apricots;
115g cashew nuts; 225g raisins; 1 tsp vanilla extract; 1 tsp cinnamon

Method: Blend all ingredients in a blender. Take out the mixture and place on
cellophane, then flatten it out. Place more cellophane on top and place in the
freezer for 30 minutes or so.b Take out and cut up into squares, all ready to
eat!

COURGETTE NOODLES

Ingredients for the noodles: 1 courgette

Ingredients for the sauce: 1 clove of garlic, chopped finely; 2 tsp basil pesto
( dairy free ); 1 tbsp pine nuts; 2 tbsp of fresh or frozen peas; salt and
pepper; lemon zest to finish

Method: Grate the courgette in long strokes along the grater. Gently fry the
courgette with the garlic. Stir in the pesto, pine nuts and the frozen peas.
Stir until coated, season with salt and pepper, then take off the heat. Serve on
a bed of green leaves.

N.B. If you make this when you are not on a detox, you may add grated Parmesan
cheese, if liked. ​

SWEET POTATO CAKES (Serves 4)

Ingredients: 2 sweet potatoes, cooked and peeled; 10 dates; 1 tsp cinnamon; 1
tsp nutmeg; 1 tbsp ground almonds; 1 handful of raisins; 1 egg

Method:

Preheat oven to 200°C / 390°F /gas mark 6. Blend all of the ingredients together

in a blender; mould the mixture into cake shapes and place on a brownie / cookie
baking tray. Bake for 20-30 minutes.​

STUFFED PORTOBELLO MUSHROOMS (Serves 4)

Ingredients: 1 red onion, chopped; 2 cloves garlic, crushed; 8 cherry tomatoes;
8 olives, sliced (If making this for detox week 1, omit the olives); 4 large
portobello mushrooms, stems removed and chopped

Method: Dry fry the onion in a non-stick pan until it begins to soften. Add the
garlic, tomatoes and chopped mushroom stems and cook for another two or three
minutes. Add the olives and stir into the mix. Preheat the oven to 200°C / 390°F
/ gas mark 6 and cover a baking tray with parchment paper. Put the mushrooms,
gills side up, on the tray and divide the cooked vegetables between them. Bake
in the oven for 10-12 minutes, until the mushrooms are cooked.​

THAI PRAWN SOUP

Ingredients: 8 spring onions, finely shredded; 2 fresh lemongrass stalks, very
finely shredded; 1 garlic clove, peeled and crushed; 1 inch finely grated fresh
root ginger; ½ red chilli, deseeded and finely sliced; 900ml vegetable stock;
60g shiitake mushrooms; 60g mangetout; 200g raw tiger prawns, peeled and
deveined; 1 tbsp dark soya sauce (sugar free); Handful of chopped coriander
leaves

Method: Place the spring onions, lemongrass, garlic, ginger, chilli and stock in
a large saucepan, cover and bring to the boil. Add the mushrooms and mangetout
to the pan. Cook for 3 minutes then add the prawns and soya sauce. Cook for a
further 2-3 minutes until the prawns turn pink. Take off the heat. Stir in the
coriander and serve straight away.