Detox Recipes - Main Dishes

Once your fasting stage is over, and you’re not quite sure what to eat for lunch or dinner, the recipes below are detox-enhancing, nutritionally packed and sure to excite your taste buds! Enjoy!

N.B. Most of these recipes are vegan but you can easily substitute the vegan protein for either fish or chicken/turkey. The rule of thumb for this detox is to eat a vegan lunch and reserve the animal protein (if you don’t follow a vegan lifestyle) for dinner.

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Roasted Vegetable Lentil Salad

  • Ideal for either lunch or dinner

  • Ingredients for 2 people so adjust to suit

Ingredients:

  • 1/2 medium sweet potato

  • 2 zucchinis

  • 2 carrots

  • 1 brown, red or white onion

  • 1 cup uncooked brown, green or French lentils or a tin of lentils

  • 1 tbsp each of fresh or dried rosemary & thyme

  • 4 tbsp hemp seeds (optional)

  • 2 tbsp balsamic vinegar

  • 2 tbsp organic maple syrup or raw honey

  • salt & pepper

  • 1 tbsp olive oil

Method:

  1. Chop vegetables into bite size pieces and toss with the olive oil, dried or fresh herbs and salt & pepper and roast for 35-40 minutes until just tender and browned.

  2. If using uncooked lentils, cook them in 2 1/4 cups water for 20-25 minutes or until tender.

  3. Toss the cooked veggies and lentils in a large bowl and mix in hemp seeds (if using).

  4. In a small bowl, mix the balsamic & maple syrup (or raw honey).

  5. Serve in a bowl with drizzles of the dressing.

Source: https://runningonrealfood.com/roasted-vegetable-lentil-salad/

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Slow-Baked Salmon Veggie Bowl

  • Ideal for either lunch or dinner

  • Ingredients for 2 people so adjust to suit.

Ingredients:

  • 2 cups spinach

  • 14 green beans, trimmed

  • 1/2 sweet potato, sliced into chips

  • 6-8 broccoli florets

  • 1/2 large avocado, sliced

  • 1 piece boneless wild-caught salmon (room temperature)

  • 1-2 tbsp melted grass fed butter or ghee

  • A drizzle of cold-pressed olive oil

  • Lemon wedges to serve

  • Salt to taste

Method:

  1. Preheat the oven to 180C. Line a baking tray with baking paper.

  2. Add the sweet potato chips onto the lined baking tray. Add 1/2 to 1 tbsp. melted butter or ghee and a little sprinkle of salt. Mix so they’re coated evenly. Place into the oven and bake for 12 minutes, turning 1/2 way.

  3. Meanwhile, the green beans for about 3-4 minutes. Add in the broccoli florets and cook for another 3-4 minutes. (The time will depend on how tender or crisp you like them, so please keep an eye on them.) Drain and rinse under cold water (to stop the cooking process).

  4. Reduce the over heat 135C. Pat salmon dry with a paper towel and place onto a lined baking tray. Use a pastry brush to brush the salmon with the melted butter or ghee. You can also add your favourite seasonings or marinade here if desired. Sprinkle a little salt on top. Bake for 15-20 minutes (the time will depend on how big the salmon is). You can test with a fork in the middle of the fish. If it flakes easily, it’s ready.

  5. Place the spinach leaves onto two plates. Add the sliced avocado on top, followed by the salmon and veggies. Drizzle with cold pressed olive oil or and lemon juice. Enjoy!

Source: https://www.bulletproof.com/recipes/slow-baked-salmon-veggie-bowl-recipe/