Whether it’s to kick-start healthy eating habits and reduce cravings for processed foods, a bloated belly or just to help flush out the toxins from an alcohol fueled weekend, a mini food-based “detox” is a great way to re-energize and practice a little bit of self love.
Below we’ve outlined a 3 day gentle cleansing detox plan, however you can of course use this healthy plant based plan for as long or as little as you like.
Upon Waking:
Hydrate and soothe your belly with a large herbal tea, or even just plain hot water with lemon squeezed in.
Throughout the Day
• Drink as much water as possible
• Enjoy herbal teas between meals
• Eliminate caffeine, alcohol and animal products
For Breakfast Choose a Smoothie
Green Smoothie
- A few slices of pineapple
- 1/2 a banana
- 1/2 a cucumber
- A handful of greens of your choice
- Scoop of vanilla veggie protein
- Scoop of green probiotic mix
- Sprinkle in some chia seeds
- Plant milk to top it off
Berry Smoothie
- 1/2 cup blueberries
- 1/2 cup strawberries
- 1/2 cup raspberries
- 2 tbsp hemp seeds
- 1/2 cup plant based yogurt
- Plant milk to top it off
Superfoods Smoothie
- 1/2 cup frozen mango
- 1/2 banana
- 1 generous handful of greens
- 1/2 carrot
- 1/2 avocado
- 1 spoon of hemp protein
- 1/2 tsp chlorella or spirulina
- 1/2 tsp chaga or mushroom powder
- Nib of fresh turmeric or ginger
- Coconut water to top it off
Buddha Bowl For Lunch
Build Your Own Buddha Bowl
Pick 1 Fat
Pick 1 Carb
- 1/2 sweet potatoe
- 1 cup quinoa couscous, bulgur, freekeh, barley
- 1 cup brown rice
Add a Handful of Chopped Greens
Pick 1 Protein
- 1/2 cup chickpeas
- 1/2 cup chopped tofu
- 1/2 cup edamame beans
Add 1 Cup of Chopped Veggies
- Carrots
- Cauliflower
- Tomatoes
- Beets
- Broccoli
- Pickled cabbage
- Cucumber
- Peppers
Add 1-2 Tbs of Toppings
- Hummus
- Cashew dip
- Homemade guacamole (avocados, lime juice, cilantro, himalayan salt to taste)
- Vegan pesto
- Homemade vinaigrette (equal parts oil and vinegar)
For Dinner: Detox Soup
- 1½ teaspoons (7 mL) coconut oil or olive oil
- 1 sweet onion, diced
- 3 cloves garlic, minced
- 3 cups (750 mL) sliced cremini or white button mushrooms (about 8 ounces)
- 1 cup (250 mL) chopped carrots
- 2 cups (500 mL) chopped broccoli florets
- Fine-grain sea salt and freshly ground black pepper, to taste
- 1½ to 3 teaspoons (7 to 15 mL) grated peeled fresh ginger
- ½ teaspoon (2 mL) ground turmeric
- 2 teaspoons (10 mL) ground cumin
- ⅛ teaspoon (0.5 mL) ground cinnamon
- 5 cups (1.25 L) vegetable broth
- 2 large nori seaweed sheets , cut into 1-inch (2.5-cm) strips (optional)
- 2 cups (500 mL) torn kale leaves
- Fresh lemon juice, for serving (optional)
Directions
In a large saucepan, heat the oil and ddd the onion and garlic and sauté for about 5 minutes or until the onion is soft and translucent.
Add in the mushrooms, carrots and broccoli, season with sea or pink himilayan salt and pepper continue to sauté for 5 minutes more.
Stir in the ginger, turmeric, cumin, and cinnamon and sauté for 1 to 2 minutes, until fragrant.
Add the broth and stir to combine, bring the mixture to a boil and then reduce the heat to medium-low and simmer until the vegetables are tender, 10 to 20 minutes.
Just before serving, stir in the nori (if using) and kale and cook until wilted. Season with salt and pepper and a squeeze of fresh lemon juice, if desired.
Detox soup recipe courtesy Angela Liddon
