Quick and Easy Detox Recipes
Beetroot, carrot & Mint Soup
Split Pea Soup
Seaweed, vegetable & aduki bean stew
Celery, Apple & Seed Salad
Split Pea Soup
2 cloves of garlic, finely chopped
1 large Spanish onion, finely chopped
1 re chili, finely chopped
1 tsp ground coriander
1 tsp ground cumin
1 tsp turmeric
½ tsp gara masala
3 medium peeled carrots, chopped
3 sticks celery – peeled and chopped
2 oz green split peas1
500ml water
Method
1. Heat 2 tbslp water in large saucepan over medium heat
2. Add onion, garlic, chili & heat until onions are softened
3. Add spices & cook for a further 5 mins
4. Add vegetables mix well with spices and sauté for 5 mins
5. Add split peas and water, cover and bring to boil
6. Lower heat & simmer for 25-30 mins, until vegetables are cooked through
7. Remove form heat & blend or leave unblended if you prefer
Beetroot, Carrot & Mint Soup
Ingredients
1 tbsp sunflower oil
1 red onion, chopped
2 garlic cloves, finely chopped
2 medium beetroot, peeled and sliced
6 medium carrots, peeled and sliced
750ml vegetable stock
1 tbsp fresh mint, chopped
salt and freshly ground black pepper
Method
1. Heat the sunflower oil in a pan over a medium heat. Add the onions and then sauté for 3-4 minutes, until softened.
2. Add garlic and sauté for further minute
3. Add the beetroot & carrot and combine well.
4. Add small amount of stock, cover and vegetables to sweat for 5 minutes.
5. Add remaining stock, cover bring o boil, lower heat and simmer for 15 minutes or until vegetables are cooked.
6. Season, to taste, with salt and freshly ground black pepper, then blend with a hand blender until smooth.
7. Add chopped mint and combine.
Seaweed, vegetable & aduki bean stew
250g cooked aduki beans
1 kilo mixed vegetables- carrots, swedes, celery, kale cut into small chunks
1 medium white onion finely chopped
1 tsp Cumin powder
1/2 tsp Coriander powder
1/4 tsp Mild curry powder
1 tsp Paprika
1 Garlic clove (minced)
750ml water
Sea Salt and Pepper to season
1 piece of dillisk seaweed chopped
Flat parsley leaves
METHOD
1. Heat 2 tbsp water in pan, add onions and sauté for 2 minutes, add, garlic spices, combine and cook for further minute- add a little water if sticking
2. Add all vegetables and combine well. Add ¼ vegetable stock, cover and bring to boil. Lower heat and simmer for 10 minutes before adding the remaining stock and dillisk
3. Simmer for further 20 minutes until vegetables are cooked
4. Add aduki beans and heat through. Season to taste and finish with a good handful of chopped parsley
Celery, Apple & Seed Salad
4 sticks celery
1 baby cos/butterhead lettuce
1 ripe avocado
3 russet apples cored
1 bag rocket salad leaves
Dressing
Extra virgin oil
Mixed seeds
sea salt & freshly ground black pepper
Method
1. Chop celery into bite sizes and wash thoroughly, leave to drain
Chop cos or butterhead & rocket and wash thoroughly, leave to drain
Chop apples into bite sizes and drizzle a little lemon juice over them to prevent from browning.
Peel and chop avocado and add to chopped apples, combine well
2. In a bowl mix all salad ingredients- keeping a little rocket aside for dressing together including seeds
3. Drizzle over with extra virgin oil.
