In this article, we’re diving into a series of detox recipes that are sure to tantalize your taste buds while nourishing your body. Each recipe comes with its unique blend of ingredients and flavors, promising a delightful culinary journey. From green elixirs to velvety soups and a scrumptious strawberry-pistachio pie, get ready to embark on a culinary adventure that combines health and indulgence. Let’s roll up our sleeves and start creating these fantastic detox recipes!
Table of Contents
First Detox Recipe: Spring Celebration with Detox Green Juice
Equipment Needed
Juice extractor
Ingredients (for 500 ml of juice)
- 2 generous handfuls of freshly picked dandelion leaves (≈60 g)
- 3 generous handfuls of spinach leaves (≈150 g)
- 1 medium-sized fennel bulb (≈200 g)
- 4 stalks of celery without leaves (≈150 g)
- 2 large, firm, and juicy apples (≈300 g)
- 1 small sprig of fresh rosemary
- 1 slice of fresh ginger
- a small rhizome of fresh turmeric
Preparation
To start preparing this detox recipe, wash all the ingredients. After, roughly chop the dandelion and spinach leaves. If using a vertical juicer with a screw auger, cut the celery stalks into sections. If using a horizontal juicer with serrated crushing rollers, you can insert the celery stalks as they are. Then, quarter the apples and remove the rosemary leaves from their stem. Following that, alternate all the ingredients in your juicer, making sure to insert the rosemary and dandelion leaves deep into the mixture to extract all the active compounds. Serve this delightful green concoction and enjoy one of these initial detox recipes with delight!
Second Detox Recipe: Velvety Soup - Wildly Green
Equipment needed
- Blender
Ingredients (for two bowls)
For the soup:
- 400 g of fermented coconut yogurt
- About thirty leaves of wild garlic (≈60 g)
- 2 generous handfuls of spinach leaves (≈150 g)
- 10 nettle tops (≈30 g of young nettle leaves)
- 4 sprigs of fresh dill (or 1 teaspoon of dried dill leaves)
- 3 sprigs of fresh thyme (or 1 teaspoon of dried thyme)
- Add 3 caps of 30 ml of sea plasma (or 1 teaspoon of Guérande sea salt)
When preparing the decoration
- A little fermented coconut yogurt
- some young sprouts or germinated seeds
- Some nettle leaves
- edible flowers
- asparagus tips
Preparation
After washing all the ingredients of this detox recipe (you can use dishwashing gloves to wash your young nettle leaves without fear of being stung), remove the nettle and wild garlic leaves from their stems and add them to your blender’s bowl. Later, add all the other ingredients to the blender and blend until you get a smooth and homogeneous texture. Additionally, serve in beautiful bowls and garnish with seasonal ingredients of your choice. As with freshly made preparations (including detox recipes), consume this soup on the same day to preserve all its flavors.
Epicurean and Detoxifying Mini Vegetable Tarts for Spring
Equipment Needed
- Dehydrator
- Good blender
- Juicer
- Small round cookie cutter, about 8 cm in diameter
- 2 piping bags
- Large mixing bowl
Ingredients (for 8 small tarts)
For the decoration
Sunflower seed "cheeselike"
- 8 small asparagus spears
- A small Chioggia beet
- Fresh peas
- Pink berries
- And some edible flowers
- 100 g of pre-germinated sunflower seeds (*)
- 3 cloves of germinated garlic (10 g)
- 15 g of Nopal powder
- 120 ml of olive oil
- 120 ml of sea plasma
- 90 ml of fresh lemon juice
Detoxifying wild herb cream:
For the crunchy base:
- 100 g of cashews
- One bunch of parsley (80 g)
- A beautiful bunch of cilantro (70 g)
- One small bunch of dill (50 g)
- About twenty wild garlic leaves (45 g)
- 4 sprigs of fresh thyme
- 2 tablespoons of rice vinegar or the juice of half a lemon
- A generous teaspoon of Guérande sea salt
- 250 g of carrot fibers recovered from juicing
- 100 g of sprouted and dehydrated buckwheat (*)
- 3 small cloves of germinated garlic (10 g)
- 100 g of pre-sprouted almonds (*)
- 1 heaping tablespoon of blond psyllium (12 g)
- 1 heaping tablespoon of Nopal powder (17 g)
- 4 tablespoons of extra virgin olive oil
- 4 caps of sea plasma (120 ml) or 3 tablespoons of tamari
- Some fresh or dried rosemary leaves
Preparation
The day before, remember to pre-germinate your buckwheat, almonds, and sunflower seeds by soaking them for 8 hours before discarding the soaking water. Consequently, rinse them thoroughly under a stream of clear water. Finally, dehydrate your buckwheat for a few hours in the dehydrator to dry them.
For the dehydrator crunchy base:
For assembling the mini tarts:
- In your large mixing bowl, place half of the carrot fibers, sprouted buckwheat, Nopal powder, psyllium, and two caps of sea plasma.
- Place the other half of the carrot fibers in your blender’s bowl.
- Add pre-sprouted almonds, rosemary leaves, quinton cap, and germinated garlic cloves to your blender’s bowl. Blend until you obtain a paste.
- Then, add this paste to your mixing bowl with the other ingredients and knead with your hands until you get a homogeneous paste.
- Cover your dehydrator trays with a silicone sheet.
- Using your cookie cutter, create pretty small round tart bases about 1 cm thick.
- Dehydrate for about 8 hours at 42 °C to preserve a soft and indulgent texture.
- Once your small tart bases are dehydrated, remove them from the dehydrator.
- Next, cut your asparagus tips in half, cut small pieces of Chioggia beet, prepare all your small tart decorations so that they are within easy reach.
- Take the piping bags out of the fridge. On the base of your tart, make generous, appetizing dots of Nopal cheese and detoxifying herb cream using your piping bags. Alternate between a generous green dot and a generous white dot. Finally, make a large central white dot.
- Then, decorate with your small pieces of Chioggia beet, asparagus tips, peas, and edible flowers.
- Repeat the assembly on your other tart bases.
- Finally, your delicious little tarts are ready; they can be consumed as they are or accompanied by a salad or seasonal vegetables. Consume them directly to preserve all their flavor!
When preparing the detoxifying wild herb cream:
For the sunflower seed "cheeselike" with germinated sunflower seeds and Nopal:
- First, soak your cashews for a minimum of 2 hours in spring water and rinsing them generously under a stream of clear water, place them in your blender’s bowl.
- Add all the other ingredients dedicated to this preparation to your blender. Then, blend until you get a creamy green cream.
- Place the mixture in a piping bag, close it, and keep it in the refrigerator.
- Place your pre-germinated sunflower seeds in your blender’s bowl and add all the other “faux-cheese” ingredients. Then, blend all the ingredients until you get a smooth and creamy texture.
- Finally, place the mixture in a piping bag, close it, and keep it in the refrigerator.
Last of our Detox Recipes: Strawberry-Pistachio Pie with April Flowers
Equipment needed
- Good blender
- Large mixing bowl
- Square cookie cutter, about 16 cm on each side
- Spatula
- Piping bag
- Grater
- Pair of scissors
- A presentation stand for the pie Mortar (optional)
Ingredients (for a 16x16 pie)
For the decoration:
- About twenty sweet and ripe strawberries
- Pistachios
- Edible flowers
When preparing the indulgent strawberry cream:
For the base:
- 100 g of cashews
- 3 ripe strawberries (≈100 g)
- A generous teaspoon of lavender honey (≈30 g)
- Half a teaspoon of thyme leaves
- Half a vanilla Bourbon pod
- 5 juniper berries
- 100 g of shelled pistachios
- 30 g of sprouted and dehydrated buckwheat (*)
- 8 Mazafati dates (≈100 g)
- 2 g of fennel seed powder
- Some rosemary leaves
- A slice of ginger, about 1 cm thick
- A pinch of Guérande sea salt
Preparation
For this detox recipe, the day before, remember to pre-germinate your buckwheat by soaking it for 8 hours before discarding the soaking water. Then, rinse it thoroughly under a stream of clear water. Finally, dehydrate your buckwheat for a few hours in the dehydrator to dry it.
For the base:
- Using a mortar or your blender, coarsely crush the pistachios. Place them in the mixing bowl.
- Grate the fresh ginger and add it to the pistachios.
- Remove the pits from the dates and place them in the mixing bowl, along with all the other ingredients dedicated to making the pie’s base. Knead everything with your hands, breaking down the dates between your fingers until you get a homogeneous paste.
- On the pie stand, place your cookie cutter and line its base with this mixture, making sure to create a smooth and even base.
- Refrigerate while you continue with the recipe.
For assembly:
Indulgent strawberry cream:
- To start, cut your strawberries into halves or quarters. You can keep the strawberry stems, which are rich in chlorophyll and bring a touch of green to your pie.
- Then, chop the pistachios you reserved for decoration into small pieces.
- Gently remove the cookie cutter from your pie crust.
- Next, take the indulgent strawberry cream out of the fridge.
- Trim the end of the piping bag with scissors and create lovely pink dots on the pie crust, leaving space between each dot.
- Then, arrange the strawberry pieces on the pie with enthusiasm and creativity.
- Add the chopped pistachios and edible flowers.
- Soak your cashews for at least 2 hours in spring water, then rinse them thoroughly under a stream of clear water.
- Finally, place all the ingredients necessary for the indulgent strawberry cream in your blender’s bowl. Blend until you get a beautiful pink cream.
- Place the mixture in a piping bag, close it, and refrigerate it.
And there you have it, one of our final detox recipes: the wonderful and delicious strawberry-pistachio pie adorned with April flowers!
If you want to learn more about a healthy living, don’t hesitate to have a look on my dedicated website: Jeûne & Sens
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