Tried & Tested Detox Recipes

By Trilby Goouch
Blogs Editor

Anyone who knows me well can attest to the fact that I love healthy cooking. I’m a big believer in making meals that are both healthy and delicious; healthy choices shouldn’t mean sacrificing taste. I’ve come to develop a standard set of ingredients that I use up each week in a variety of meals, all of which are budget friendly and packed with nutrition. All of these meals are detox-based and serve as great meals for a DIY detox, or as a light meal to recalibrate from a night out.

Grocery List

• Kale/Swiss Chard
• Avocado
• Cucumber
• Arugula
• Tomatoes
• Sweet Potato
• Spaghetti Squash
• Parsley
• Apples
• Oranges
• Chickpeas
• Tofu
• Lentils
• Quinoa
• Dried cranberries
• Toasted almonds/walnuts/pecans
• Pistachios
• Olives (maybe not be QUITE detox-approved, but delicious nevertheless)
• Parmesan (see olives)
• Garlic
• Chili flakes/spices of choice
• Olive oil, balsamic vinegar & lemon juice

Vegetable prep:Meet the steamer, your new best friend. You can purchase this at most kitchenware stores; a steamer consists of a deep metal pot and strainer-esque bowl that fits snugly on top. Simply fill the pot with water (about 3-4 inches), fit the strainer on top, fill with your vegetables and put on high. Keep checking vegetables until soft. I start with harder vegetables like squash and sweet potato; greens like kale and spinach only need to steam for 1-2 minutes.

Great combinations:
• Arugula with sliced orange makes a simple fresh side
• Sautee apple with butternut squash and tofu—surprisingly delicious combination
• Swap your bowl for a sweet potato!
• Use spaghetti squash as the base of your meal; puncture and microwave for 9 minutes; 1 squash makes 2 servings
• Make a healthy, creamy pasta sauce with tofu (I promise it tastes good)
• Combine sliced orange and sweet potato for a refreshing, colourful side; sprinkle with lemon juice and dried cranberries

A few recipes to try:

Sweet Potato Chickpea Patties (makes 4)
• 1 sweet potato
• ½ can of chickpeas
• Handful of kale
• ½ cup of frozen peas
• 1 tbsp. water
• Pinch of salt & pepper
• 1 tsp. garlic
• Microwave sweet potato for 3 minutes to soften; cut into cubes and place in steamer for approx. 8 minutes; toss kale in when 2 minutes are remaining.
• Meanwhile rinse chickpeas and microwave for 2 minutes, or until soft; toss in frozen peas at 1 minute mark.
• Combine everything in a large bowl; use a fork to mash (you may need to throw in the microwave to soften).
• Heat a frying pan on medium; grease with olive oil and fry patties, 2 at a time, cooking for 2 minutes per side or until golden.
• Serve with a side garden salad and enjoy!

Creamy Tomato Pasta Sauce(serves 1)
• 1/3 of a block of tofu
• 1/3 cup of tomato paste
• 1 tbsp. water
• Sprinkle of your favourite herbs
• 1 tsp. garlic
• Parmesan
• Place everything in a blender and blend until smooth
• Add sauce to your pan of sautéed vegetables to heat through
• Pour over spaghetti squash and top with parmesan

Stuffed Sweet Potato(serves 1)
• 1 sweet potato
• Handful of kale
• 1 tbsp. of dried cranberries, olives & nuts of choice
• 3-4 sliced cherry tomatoes
• Make a slit along the sweet potato lengthwise and microwave for 8 minutes (check periodically, you may need more or less).
• Meanwhile sautee kale, olives and cherry tomatoes on medium.
• Fill sweet potato with contents and sprinkle with cranberries and nuts.

Green Breakfast Smoothie (serves 1)
• ½ avocado
• 1 banana
• ½ cup of yogurt
• Handful of kale
• 1 tsp. of honey
• Place all ingredients in a blender and blend until smooth

All final editorial decisions are made by the Editor(s)-in-Chief and/or the Managing Editor. Authors should not be contacted, targeted, or harassed under any circumstances. If you have any grievances with this article, please direct your comments to

When commenting, be considerate and respectful of writers and fellow commenters. Try to stay on topic. Spam and comments that are hateful or discriminatory will be deleted. Our full commenting policy can be read here.