Detox Workshops

Simple Green detox smoothie
Simple Detox Green Smoothie
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The great thing about green smoothies is that there are so many different ingredients and combinations you can use. Aim for a good green base- spinach is easiest to use as it has a delicate, mild flavour. Kale is another good option but has a stronger taste. Herbs provide an additional green boost- parsley and coriander work well, but don't over do it as they can be over powering. Banana makes the smoothie creamy and adds sweetness. Apples and pears are also great. Lemon works well to cut the grassy greens. Your base can be filtered water, coconut water or any non-dairy milk- unsweetened almond milk is a Clever kitchen favourite. Then add your superpower superfood; flax, hemp protein, maca and chia are all great, plus chlorella or spirulina for more detox power! Feel free to experiment with almost any fruit and vegetable and you'll soon find your favourite flavours. Carrots and melon seem to be the only things that don't seem to belong in a green smoothie. Think ahead and freeze individual bags of chopped fruit and veg so you have a delicious cold smoothie ready to blend and save yourself time in the morning.
Servings Prep Time
1 glass 5 minutes
Servings Prep Time
1 glass 5 minutes
Simple Green detox smoothie
Simple Detox Green Smoothie
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The great thing about green smoothies is that there are so many different ingredients and combinations you can use. Aim for a good green base- spinach is easiest to use as it has a delicate, mild flavour. Kale is another good option but has a stronger taste. Herbs provide an additional green boost- parsley and coriander work well, but don't over do it as they can be over powering. Banana makes the smoothie creamy and adds sweetness. Apples and pears are also great. Lemon works well to cut the grassy greens. Your base can be filtered water, coconut water or any non-dairy milk- unsweetened almond milk is a Clever kitchen favourite. Then add your superpower superfood; flax, hemp protein, maca and chia are all great, plus chlorella or spirulina for more detox power! Feel free to experiment with almost any fruit and vegetable and you'll soon find your favourite flavours. Carrots and melon seem to be the only things that don't seem to belong in a green smoothie. Think ahead and freeze individual bags of chopped fruit and veg so you have a delicious cold smoothie ready to blend and save yourself time in the morning.
Servings Prep Time
1 glass 5 minutes
Servings Prep Time
1 glass 5 minutes
Ingredients
Servings: glass
Units:
Instructions
  1. Just whizz everything up in your blender until you get a smooth consistency. If your smoothie is too thick then add some more water.
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Clever Gazpacho
Clever (no sweat) Gazpacho
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Servings Prep Time
12 portions 10 minutes
Servings Prep Time
12 portions 10 minutes
Clever Gazpacho
Clever (no sweat) Gazpacho
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Servings Prep Time
12 portions 10 minutes
Servings Prep Time
12 portions 10 minutes
Instructions
  1. Roughly chop tomatoes, peppers, cucumbers and onion and simply combine with the rest of the ingredients in your blender and blend until you have the onsistency you desire- chunky or smooth.
  2. Taste for seasoning and add salt, pepper and Tabasco to taste.
  3. Chill for at least 4 hours and serve.
Recipe Notes

This nutrient packed recipe makes 12 portions, but can be kept in the fridge for several days to provide convenient lunches.

Vegetables may be chopped rather than blended if you prefer your gazpacho extra chunky.

Add flaxseeds and nutritional yeast for an extra super food boost!

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Asparagus and Avocado Lentil Salad
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Servings Prep Time
4 people 5 minutes
Cook Time
30 minutes
Servings Prep Time
4 people 5 minutes
Cook Time
30 minutes
Asparagus and Avocado Lentil Salad
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Servings Prep Time
4 people 5 minutes
Cook Time
30 minutes
Servings Prep Time
4 people 5 minutes
Cook Time
30 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Cook the lentils in plenty of boiling water for around 20 minutes until just tender. Drain and set aside.
  2. Chop the asparagus and courgettes into bite sized pieces and slice the shallots finely. Dice the avocado, and chop the herbs finely.
  3. Heat the coconut oil in a large pan and add the asparagus, courgettes and shallots. Season with some salt and black pepper. Cook for a couple of minutes and then set aside.
  4. In a large bowl, toss the lentils with the vegetables, drizzle on lemon juice, the chopped avocado and the herbs.
  5. Drizzle with some flaxseed oil if desired.
  6. If you have the time let the flavours develop in the fridge for an hour before serving.
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Raw Pad Thai Salad
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Servings Prep Time
1 person 10 minutes
Servings Prep Time
1 person 10 minutes
Raw Pad Thai Salad
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Servings Prep Time
1 person 10 minutes
Servings Prep Time
1 person 10 minutes
Ingredients
Servings: person
Units:
Instructions
  1. Wash and prepare all vegetables.Everything needs to be thinly sliced, grated or cut julienne style (very thin). Place all veggies in a bowl.
  2. Put all dressing ingredients in a small bowl and mix thoroughly.
  3. Pour the dressing over the salad and toss to coat thoroughly. Scatter nuts on top of the salad or serve separately.
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Caramelized Cauliflower Coconut Quinoa Salad with Pomegranate and Pumpkin Seeds
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A really great addition to any meal. You can enjoy this cauliflower quinoa salad anytime. The cauliflower is a great detoxing vegetable so make sure you use this when you are detoxing. Pumpkin seeds and quinoa provide protein, and the pomegranate seeds add a flash of colour and a zing to the taste.
Servings Prep Time
2 people 15 minutes
Cook Time
20 minutes
Servings Prep Time
2 people 15 minutes
Cook Time
20 minutes
Caramelized Cauliflower Coconut Quinoa Salad with Pomegranate and Pumpkin Seeds
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A really great addition to any meal. You can enjoy this cauliflower quinoa salad anytime. The cauliflower is a great detoxing vegetable so make sure you use this when you are detoxing. Pumpkin seeds and quinoa provide protein, and the pomegranate seeds add a flash of colour and a zing to the taste.
Servings Prep Time
2 people 15 minutes
Cook Time
20 minutes
Servings Prep Time
2 people 15 minutes
Cook Time
20 minutes
Ingredients
For the Coconut Quinoa
For the Tahini Parsley Dressing
Servings: people
Units:
Instructions
  1. Pre-heat the oven to 200°C/ 400ºF.
  2. Line a baking sheet with parchment. Tear the cauliflower into bite-sized pieces and place on the baking sheet. Season with salt and pepper and drizzle with a heaping tablespoon of coconut oil. Toss to coat. Place in the oven for about 10 minutes. Remove and shake the pan to move the cauliflower around for even cooking. Place back in the oven for another 5-10 minutes until the cauliflower is slightly browned on all sides. Remove and set aside.
  3. Place a large frying pan over medium high heat. Add the coconut oil and let it melt. Add the cooked quinoa and cook for about 3-4 minutes until fragrant and toasted.
  4. Make the dressing: Place all ingredients aside from olive oil and salt and pepper in a blender and blend until you have a smooth mixture. Slowly drizzle in olive oil until incorporated. Season with salt and pepper.
  5. Place the cauliflower, quinoa, walnuts, pumpkin seeds and pomegranate seeds in a large mixing bowl. Pour dressing over top and mix to coat.
  6. Arrange salad leaves on a plate and pour cauliflower salad on top. Sprinkle with coriander and a few more pumpkin seeds and pomegranate seeds.
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Carrot, Apple and Ginger Balls
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Servings Prep Time
10 balls 10 minutes
Passive Time
30 minutes
Servings Prep Time
10 balls 10 minutes
Passive Time
30 minutes
Carrot, Apple and Ginger Balls
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Servings Prep Time
10 balls 10 minutes
Passive Time
30 minutes
Servings Prep Time
10 balls 10 minutes
Passive Time
30 minutes
Instructions
  1. Whizz up the dates and walnuts in a high speed blender and add to a bowl with the carrot/apple/ginger, coconut, cinnamon, nutmeg, salt and vanilla, mixing thoroughly.
  2. Put the remaining 2 tbsp. of coconut on a plate.
  3. With a small spoon scoop out a small amount of the mixture and roll into a ball in your hands then into the coconut coating the whole ball.
  4. Once all the balls are done you can put them in the fridge for at least an hour or in the freezer for about half hour. You can keep them in the Freezer to preserve longer and take out when you want one.
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Chai Chia Balls
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Servings
12 Balls
Servings
12 Balls
Chai Chia Balls
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Servings
12 Balls
Servings
12 Balls
Ingredients
Servings: Balls
Units:
Instructions
  1. Pulse almonds and 1/2 cup shredded coconut in a food processor until completely ground (no chunks of almonds!).
  2. Add the remaining ingredients, except for the 2 tablespoons of shredded coconut, and blend in the food processor until all ingredients are combined into a dough-like consistency.
  3. Lightly toast the remaining 2 tablespoons of shredded coconut until lightly browned.
  4. Roll dough into balls with the palms of your hands, and then roll them in the toasted shredded coconut
  5. Store in the refrigerator in a glass container. They will firm up in the fridge because the coconut oil will cause them to “set” at that cooler temperature
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Green Apple Surprise
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Servings
1
Servings
1
Green Apple Surprise
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Servings
1
Servings
1
Ingredients
Servings:
Units:
Instructions
  1. Chop up apple into small pieces and put in serving bowl. Add in raisins.
  2. Mix Lucama powder with the maple syrup and spoon over apple mixture
  3. Sprinkle crushed pecans on the top.
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