Detox and Cleanse Recipes

Kale and Eggs- Breakfast option
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Servings Prep Time
1 person 5 minutes
Cook Time
5 minutes
Servings Prep Time
1 person 5 minutes
Cook Time
5 minutes
Kale and Eggs- Breakfast option
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Servings Prep Time
1 person 5 minutes
Cook Time
5 minutes
Servings Prep Time
1 person 5 minutes
Cook Time
5 minutes
Ingredients
Servings: person
Units:
Instructions
  1. Heat coconut oil in a pan until it is melted.
  2. Add kale and saute until bright green and a bit wilted.
  3. Crack eggs into the kale and mix to scramble the eggs.
  4. Top with the basil and avocado.
  5. Season with salt and pepper.
Recipe Notes

If you do not have any kel you can use winter cabbage or spinach instead.

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Detox breakfast overnight oats
Detox Overnight Breakfast Muesli
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Servings Prep Time
2 people 5 minutes
Passive Time
12 hours
Servings Prep Time
2 people 5 minutes
Passive Time
12 hours
Detox breakfast overnight oats
Detox Overnight Breakfast Muesli
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Servings Prep Time
2 people 5 minutes
Passive Time
12 hours
Servings Prep Time
2 people 5 minutes
Passive Time
12 hours
Ingredients
Servings: people
Units:
Instructions
  1. In a large bowl, mix together the oats, nut milk, shredded coconut, nuts and seeds (except chia seeds).
  2. Cover and place in the fridge overnight.
  3. In the morning add the berries, apple and chia seeds. Flavour with a dash of cinnamon if you like, and sprinkle with some more coconut.
  4. This makes 2 portions but keeps well for a snack or breakfast the following day.
Recipe Notes

Add a few goji berries as well to increase your superfoods nutrients.

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Cauliflower Detox Salad
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Servings Prep Time
4 people 10 minutes
Servings Prep Time
4 people 10 minutes
Cauliflower Detox Salad
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Servings Prep Time
4 people 10 minutes
Servings Prep Time
4 people 10 minutes
Ingredients
Servings: people
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Instructions
  1. In a food processor (or chop by hand) the broccoli, cauliflower (no stems) and carrots.
  2. Put them all in a large bowl and add the seeds, currnats, raisins and parsley.
  3. Add lemon juice and seasonings to taste.
  4. Drizzle with maple syrup to taste and feel free to use any other herbs and spices you wish.
Recipe Notes

Save the broccoli and cauliflower stems for your soups.

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Rocket Salad with Beets and Oranges
Rocket Salad with Beets and Oranges
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Servings Prep Time
2 people 5 minutes
Servings Prep Time
2 people 5 minutes
Rocket Salad with Beets and Oranges
Rocket Salad with Beets and Oranges
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Servings Prep Time
2 people 5 minutes
Servings Prep Time
2 people 5 minutes
Ingredients
For The Salad Base
For Garnish;
Servings: people
Units:
Instructions
  1. Add all the salad ingredients to a bowl and toss.
  2. Whizz all the dressing ingredients together in a blender until you get a smooth consistency. This will make about 1 cup of dressing that will keep for up to a week in the fridge.
  3. Add a tablespoon or more of the dressing to the salad and stir through. Top the salad with the almonds and serve.
Recipe Notes

Give an Asian twist to the dressing by adding a small piece of ginger, a little tamari soy sauce and some sesame oil.

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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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Creamy Broccoli Salad
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Servings Prep Time
2 people 10 minutes
Servings Prep Time
2 people 10 minutes
Creamy Broccoli Salad
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Servings Prep Time
2 people 10 minutes
Servings Prep Time
2 people 10 minutes
Ingredients
For the Salad Base
For the Dressing
To Garnish
Servings: people
Units:
Instructions
  1. Chop the broccoli into bite sized pieces. Dice the bell pepper, and slice or spiralize the courgette.
  2. Put all dressing ingredients in your blender and whizz to form a smooth consistency. Add more water to get desired consistency. Once you store the dressing in the fridge it will thicken- just add more water to thin it out later.
  3. Coat the broccoli florets with the sauce.
  4. Place the arugula salad on 2 plates. Top with a layer of courgette noodles. Place the broccoli salad on top, then add the yellow peppers and sliced olives. Drizzle with olive oil and garnish with pine nuts and some fresh basil leaves.
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Sprout and Quinoa Salad with Tahini Dressing
Sprout and Quinoa Salad with Tahini Dressing
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Servings Prep Time
4 people 5 minutes
Cook Time Passive Time
15 minutes 30 minutes
Servings Prep Time
4 people 5 minutes
Cook Time Passive Time
15 minutes 30 minutes
Sprout and Quinoa Salad with Tahini Dressing
Sprout and Quinoa Salad with Tahini Dressing
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Servings Prep Time
4 people 5 minutes
Cook Time Passive Time
15 minutes 30 minutes
Servings Prep Time
4 people 5 minutes
Cook Time Passive Time
15 minutes 30 minutes
Ingredients
For the Salad
For the Salad Dressing
Servings: people
Units:
Instructions
  1. Grate the carrots and shred the cabbage.
  2. In a pot combine quinoa and water or stock and bring to a boil and simmer for 15 minutes covered until liquid is absorbed. Allow to cool.
  3. Whisk all the salad ingredients together in a small bowl. If you want a sweeter dressing add some maple syrup to the dressing mix.
  4. In a large bowl combine the cooled quinoa, the sprouts and other salad ingredients. Toss the dressing through the salad.
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Gluten Free Super Bread
Clever Gluten Free Super Bread
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A bread for any occasion- full of nutrients and devoid of gluten. Takes 10 minutes to put together before baking.
Servings Prep Time
1 loaf 10
Cook Time Passive Time
1 hour 2 hours +
Servings Prep Time
1 loaf 10
Cook Time Passive Time
1 hour 2 hours +
Gluten Free Super Bread
Clever Gluten Free Super Bread
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A bread for any occasion- full of nutrients and devoid of gluten. Takes 10 minutes to put together before baking.
Servings Prep Time
1 loaf 10
Cook Time Passive Time
1 hour 2 hours +
Servings Prep Time
1 loaf 10
Cook Time Passive Time
1 hour 2 hours +
Ingredients
Servings: loaf
Units:
Instructions
  1. Combine all ingredients in a large bowl and mix thoroughly.
  2. LIne a bread tin with parchment paper, and put your bread dough into the tin, smoothing it to be flat.
  3. Allow to sit under a teacloth for at least two hours.
  4. Heat oven to 175 C/ 350 F. Place tin in oven for 20 minutes, then take the tin out, turn it upside down and bake the bread out of the tin, upside down for another 40 minutes.
Recipe Notes

Clever Tip; Use sprouted sunflower seeds and add additional sprouted seeds (like alfalfa, fennel and radish) for an extra nutritional boost.

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Kidney Bean and Asparagus Salad
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Servings Prep Time
1 person 5 minutes
Cook Time
5 minutes
Servings Prep Time
1 person 5 minutes
Cook Time
5 minutes
Kidney Bean and Asparagus Salad
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Servings Prep Time
1 person 5 minutes
Cook Time
5 minutes
Servings Prep Time
1 person 5 minutes
Cook Time
5 minutes
Ingredients
For the Salad
Servings: person
Units:
Instructions
  1. Cut the rough ends off the asparagus. Bring a pan of water to the boil and blanch the asparagus stalks for 5 to 8 minutes until tender. Drain and oat dry with paper towels. Chop into 2 cms pieces.
  2. Chop the parsley. Whisk all dressing ingredients together.
  3. Add the salad ingredients to a large bowl and toss with the dressing.
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Creamy Asparagus Soup
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Servings Prep Time
4 people 5 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 5 minutes
Cook Time
15 minutes
Creamy Asparagus Soup
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Servings Prep Time
4 people 5 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 5 minutes
Cook Time
15 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Chop all the vegetables together in your food processor. Mince the garlic.
  2. In a medium pot heat the oil and add the garlic and cook for 1 minute. Be careful not to burn it.
  3. Add the cauliflower and asparagus and cayenne pepper and cook for 5 minutes, stirring frequently.
  4. Add the stock or water and bring to the boil. reduce heat and simmer until the cauliflower is fully cooked- around 10 minutes.
  5. Transfer soup to blender and blend on high speed until smooth. Season to taste and serve.
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Curried Carrot Soup
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Servings Prep Time
4 people 5 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 5 minutes
Cook Time
20 minutes
Curried Carrot Soup
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Servings Prep Time
4 people 5 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 5 minutes
Cook Time
20 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Dice or grate carrots in your food processor. Mince the garlic. Peel and slice the ginger. Juice and zest the lime. Chop the coriander.
  2. Heat the oil in a medium pan and add the finger and garlic and lime zest and cook gently for 3 to 4 minutes.
  3. Add curry powder and tumeric and cook for another minute.
  4. Add carrots, coocnut milk and water, bring to the boil and then reduce heat and simmer, covered for around 15 minutes.
  5. Turn off the heat and allow the flavours to mix for around half an hour.
  6. Put soup in blender and puree.
  7. Garnish with coriander and lime juice.
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Red Lentil and Kale Soup
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Servings Prep Time
4 people 10 minutes
Cook Time
25 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
25 minutes
Red Lentil and Kale Soup
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Servings Prep Time
4 people 10 minutes
Cook Time
25 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
25 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Chop or mince all vegetables.
  2. Heat the oil in a large pan and add the onions and cook for around 5 minutes until they go translucent.
  3. Add the garlic, carrots, celery and kale and saute for a few minutes.
  4. Add the stock or water, and the lentils.
  5. Cook on medium-low heat until the lentils are tender, around 20 minutes.
  6. Add salt and pepper to taste and serve.
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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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Healthy Hummus
Healthy Hummus
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A super easy kid-friendly recipe for a quick healthy hummus snack- add some raw vegetables to dip in it and enjoy!
Servings Prep Time
1 large bowl 5 minutes
Servings Prep Time
1 large bowl 5 minutes
Healthy Hummus
Healthy Hummus
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A super easy kid-friendly recipe for a quick healthy hummus snack- add some raw vegetables to dip in it and enjoy!
Servings Prep Time
1 large bowl 5 minutes
Servings Prep Time
1 large bowl 5 minutes
Ingredients
Servings: large bowl
Units:
Instructions
  1. Whizz all the ingredients in a blender or food processor for a few minutes, or until you have a smooth silky paste, adding water at the last step until you get the thickness you want. Add more water, if you prefer a thinner hummus- remember that hummus has a tendency to thicken after a few hours.
  2. Adjust lemon juice and salt to your taste.
  3. To serve- pour some more olive oil over the hummus and sprinkle with some paprika.
  4. Hummus keeps in the fridge for 3-4 days.
Recipe Notes

Change your hummus by adding some raosted red pepper to it- grill a red pepper unil the skin blackens all over- pop the pepper into a plastic bag for 15 minutes to allow the skin to loosen- slip off the skin, remove the peppers, and process the pepper with the other ingredients in the blender. This will have a lovely pale red colour.
Other possible additions to add more nutrients are artickokes, or zucchini.

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Baked Apple
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Baked Apple
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Ingredients
Servings:
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Instructions
  1. Turn on oven to 180°C.
  2. Simply wash an apple (no need to peel), core it and place in the oven in a casserole dish.
  3. Drizzle a little maple syrup on top of the apple and bake for half an hour.
  4. Makes a surprisingly satisfying dessert!
Recipe Notes

Add a dash of cinnamon for extra sweetness and taste

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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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Courgette and Cress Soup
Courgette and Cress Soup
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Servings Prep Time
4 people 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
15 minutes
Courgette and Cress Soup
Courgette and Cress Soup
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Servings Prep Time
4 people 10 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
15 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Dice all the vegetables separately in your food processor.
  2. In a medium pot, heat the oil and add the onion and celery and cook for 5 minutes until translucent.
  3. Add the courgettes and cook for another 3 minutes.
  4. Add the almond butter or cashews and the stock and bring to the boil. Reduce heat and cook until the courgettes are tender- around 5 minutes.
  5. Add watercress and cook for a further 3 minutes then turn off the heat.
  6. Using a slotted spoon, transfer vegetables to your blender with about a cup of stock and blend until smooth.
  7. Pour vegetables back into the pot and combine with rest of stock.
  8. Drizzle with olive oil or chili oil if you like it hotter and add some salt and pepper to taste.
Recipe Notes

You can make an easy vegetable stock just by combining one organic stock cube with water.

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Super Chocolate
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Servings Prep Time
1 bar 5 minutes
Passive Time
30 minutes plus
Servings Prep Time
1 bar 5