DELICIOUS DETOX DISHES

BUCKWHEAT SOBA NOODLE SOUP

This is a light and nutritious dish that can be served anytime, and it’s suitable to eat when you’re detoxing. Shiitake mushrooms are great for the immune system, plus the lemon and radish mix adds a kick to this dish... as well as helping the digestive process. Serves two as a main.

• 80g buckwheat soba noodles   
• 60g wakame seaweed           
• 30g kale, thickly shredded
• 50g bok choy, leaves separated          
• 750ml vegetable stock                   
• 5g spring onion, finely sliced 
• 20g daikon radish, finely chopped      
• 4g lemon skin, very finely chopped
• 20g French celery, sliced                                   
• 10g shiitake mushrooms, sliced                       
• 30g enoki mushrooms, whole               
• ½ tsp lemon juice                                     
• A pinch of sea salt
• Black pepper to taste                                            

Mix the finely chopped turnip, lemon skin and lemon juice and place in a small dish to be served on the side later (the enzymes in daikon radish begin to break down after about 30 minutes, so for the highest nutritional benefit make this as close to serving time as possible). Heat the vegetable stock to simmering point and then add the wakame and shiitake mushrooms. Simmer for about 1 minute. Next, add the soba noodles and celery to the stock and stir well to separate the noodles. Simmer for 2 minutes, then add the bok choy and kale and cook for 30 seconds. Finally, add the enoki mushrooms and cook another 30 seconds. Check the seasoning and add salt and pepper if necessary (the wakame has a salty taste, so you may not need to add more salt). Serve in a big bowl and sprinkle with the fresh, finely sliced spring onion. Serve the daikon radish and lemon zest on the side.

DETOX BROTH

If you’re embarking on a home detox programme, having a daily bowl – or even three – of this deeply flavoured and nutritious broth will help to alkalise your body. It is very gentle on the digestive system and full of vitamins and minerals. Also a great option when you’re sick or to keep the hunger pangs at bay if you’re trying to loose weight. Serves two.

• 175ml vegetable stock
• 1/4 cup bok choy
• 1/4 cup kale
• 1/2 medium-sized zucchini
• 1/4 cup asparagus
• 1/6 cup carrot 
• 2 tbsp wakame 
• 1/2g sea salt 

Place all the ingredients in a saucepan. Bring to the boil, then reduce heat and simmer for 3-4 minutes. Season with sea salt. Strain the liquid and serve.

DETOX GARDEN SALAD WITH WASABI DRESSING

A blend of fresh salad greens with seeds and fruits that will nourish and refresh you.

Salad

• 500g baby cos (romaine lettuce) 
• 40g green oak leaves 
• 300ml red oak leaves 
• 10ml rocket leaves 
• 30g rose apple, cubed
• 30ml avocado, cubed 
• 30ml beetroot, cooked, peeled and cubed 
• 500g pumpkin seeds
• 40g sunflower seeds 
• 10ml flax seed, ground
• 30g wolfberry (goji berry) 

Wasabi Dressing 

• 100ml coconut water
• 50ml apple cider vinegar 
• 50ml virgin olive oil 
• 5g wasabi powder 
• 20ml lime juice 
• 60g coconut meat 

Prepare the dressing by placing all dressing ingredients, except olive oil, into a blender. Blend on medium setting for about 30 seconds. Switch to the lowest setting, and very slowly pour the olive oil into the blender. It is important to add the oil slowly; otherwise the dressing will separate. Now, prepare the salad. Tear the baby cos, green oak and red oak leaves into bite sized pieces. Leave the rocket leaves whole. Place all the salad leaves in a large salad bowl and toss lightly. Sprinkle the salad leaf mix with the rose apple, avocado, beetroot, seeds and wolfberries. Lightly lift the salad with your fingers to distribute the ingredients. Drizzle with salad dressing just before serving.