About why we need a detox and what the right detox menu should be, Yulia Bogdanova, author of the Spinach and Buckwheat blog, told us in a previous post, and here I am publishing an example of a menu for the day that will help the body to “restart” and fulfill its natural functions of cleansing from toxins.
Green cocktail
Ingredients:
1 stalk of celery;
1 green tough apple;
1/2 avocado pulp
1/4 avocado pits;
1/2 lime juice;
bunch of spinach;
half a bunch of parsley or cilantro;
1/4 hot pepper;
1 small clove of garlic
1/4 teaspoon unrefined sea salt optional.
Preparation
Peel the avocado pit and garlic, remove the core from the apple, wash the herbs and vegetables. Put all ingredients in a blender and bring to a homogeneous consistency. Add acid or pungency to taste.
PS If your blender is not very powerful, the avocado pit can first be cut into small pieces with a knife.
Crispy green lentil salad with sun-dried tomatoes, spinach, kohlrabi and almonds
Ingredients:
1 cup green lentils (which hold their shape well)
1 tablespoon of coconut oil;
1 medium bulb;
1 carrot;
1/2 teaspoon dry rosemary
2,5 cups vegetable broth, water with a bouillon cube, or just water;
1/2 teaspoon of unrefined sea salt
5-6 halves of dried tomatoes;
1 bunch of spinach;
4-5 sprigs of parsley;
1/2 small kohlrabi;
10-12 almonds;
1 tablespoon extra virgin olive oil
2 tablespoons of lemon juice;
freshly ground pepper to taste.
Preparation
Peel and cut the carrots into small cubes. Peel and cut the kohlrabi into cubes or strips 2-3 centimeters long. Peel the onion and chop finely. Coarsely chop the sun-dried tomatoes. Rinse the spinach under cold water and chop coarsely. Chop the parsley finely.
Saute the onion in coconut oil with a pinch of salt for 5-7 minutes, until transparent. Add rosemary and carrots and simmer for a few more minutes. Add lentils, hold for a couple more minutes and cover with hot broth or water.
Add salt and simmer for 20-30 minutes, until al dente. Stir the coarsely chopped spinach into the lentils for 5 minutes and leave under the lid to soften the leaves.
Place lentils in a bowl, add 3/4 kohlrabi, almonds and parsley, drizzle with oil and lemon juice, add freshly ground pepper to taste. Place the remaining kohlrabi, almonds and parsley on top before serving.
Creamy broccoli soup with herbs
Ingredients:
2 medium onions;
6 cloves of garlic;
2 tablespoons of coconut oil
1/2 teaspoon chili
1 kilogram of broccoli (you can use frozen);
6 glasses of vegetable broth;
1 cup fresh cilantro or parsley
2 cups fresh spinach
juice of about 1/2 lemon or more to taste;
1/2 cup almonds
1 avocado;
sea salt to taste.
Preparation
Soak the almonds in cold water overnight.
Cut the broccoli into inflorescences, peel the stems, cut and add to the inflorescences, or use in a salad. Finely chop the onion and garlic.
Melt butter at the bottom of a saucepan, add onion and sauté for 5-7 minutes. Add garlic and chili and sauté for another 2 minutes. Pour in vegetable stock and bring to a boil. Add broccoli and almonds and cook for 5 minutes – don’t overcook! The broccoli should remain bright green and slightly al dente.
Pour the soup into a blender, add the parsley, avocado, spinach, and lemon juice and whisk at maximum power. Salt. Taste and add salt, lemon juice, or pepper to taste.
Chop almonds and add herbs to serve.