5 detox recipe ideas
DETOX ENERGY BARS
more like fudge and when you freeze them they become more like toffee.
115g cashew nuts; 225g raisins; 1 tsp vanilla extract; 1 tsp cinnamon
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
Ingredients for the noodles: 1 courgette
( dairy free ); 1 tbsp pine nuts; 2 tbsp of fresh or frozen peas; salt and
pepper; lemon zest to finish
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.
cheese, if liked. ​
tsp nutmeg; 1 tbsp ground almonds; 1 handful of raisins; 1 egg
Preheat oven to 200°C / 390°F /gas mark 6. Blend all of the ingredients together
baking tray. Bake for 20-30 minutes.​
8 olives, sliced (If making this for detox week 1, omit the olives); 4 large
portobello mushrooms, stems removed and chopped
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.​
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
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.