4 healthy detox recipes

On a cleanse diet? Here are four recipes from top nutritionist Natasha Corrett’s book Honestly Healthy Cleanse (which we’re loving by the way) for an entire day’s worth of healthy detox recipes

Immune-boosting porridge 

Serves 2:

• 1 tbsp chia seeds
• 90g porridge oats
• 1 small apple, grated
• 2g piece cinnamon stick
• 1 star anise
• ¼ tsp ground cinnamon
• 250ml rice milk, plus extra if necessary
• 1 tbsp baobab fruit powder

For the garnish:

• 4 tbsp pomegranate seeds
• bee pollen (optional)

Put all the porridge ingredients into a pan, stir well and leave to sit for 10 minutes.
Set the pan over a low heat and stir the porridge constantly for about 2 minutes until thoroughly heated. If it starts to get too thick, add a little more rice milk to achieve the consistency you like.
Serve hot and garnish with a scattering of pomegranate seeds and a sprinkle of bee pollen, if using, for a perfect winter morning warmer.

Portobello Burger

Serves 2:

• 4 Portobello mushrooms
• a pinch of Himalayan pink salt
• Broccoli pesto
• 20g rocket
• 1 large vine tomato, sliced
• 1 spring onion, sliced
• 10g flat leaf parsley, leaves picked
• Cashew cheese
• 1 tbsp raw sesame seeds
• 1 tbsp sunflower oil
• almond-crusted courgette fries

Preheat the oven to 170°C/gas mark 3.
Carefully cut the stalks off the mushrooms and massage the oil into the caps. Place them on a baking tray, with the gills facing uppermost, and sprinkle with salt. Bake for 10 minutes, then turn them over and bake for a further 5 minutes.
To serve, put a mushroom cap on a plate, add a dollop of broccoli pesto, then some rocket and a slice of tomato along with some spring onion and parsley. Place another mushroom cap on the plate and spread some cashew cheese on it, then sit it on top of the vegetables to form the top half of ‘bun’. Sprinkle with sesame seeds to make it look like a real burger.
Serve with the courgette fries, sprinkle with apple cider vinegar and salt for an authentic chip flavour.

Almond-crusted courgette fries
If, like me, you get cravings for traditional fries but they make you feel groggy afterwards, try out these tasty and healthy alternatives. As well as adding a coating of protein, the ground almonds crisp up the fries – perfect! Enjoy them with the Portobello burger, or even as a great garnish for a salad.
Serves 2:

• 2 courgettes
• a pinch of Himalayan pink salt
• 100g ground almonds
• 2 tbsp sunflower oil

Preheat the oven to 170°C/gas mark 3.
Slice the courgettes into long, chip-like shapes – the thinner they are, the crunchier they will become.
Combine the salt and almonds in a wide shallow bowl.
Massage the courgette ‘chips’ with the oil, then roll them into the almond mixture. Place on a baking sheet and bake for 15–20 minutes until they start to brown. Remove from the oven and serve immediately.

Cashew cheese
Makes a small kilner jar:

• 250g raw cashews
• 150ml water
• 15g nutritional yeast
• juice of ½ lemon
• 1 clove garlic

Soak the cashews in the water for 30 minutes if using a high-speed blender. If using a standard blender, soak them for at least 2 hours: they need to be extra soft.
Put all the ingredients, including the cashews’ soaking water, into the blender and whizz until velvety smooth. Pour into a clean jar and pop into the fridge to cool and set.

Butternut squash and spinach tagine

Serves 6:

• 1 tbsp sunflower oil
• 1 large red onion, finely chopped
• 4 cardamom pods
• ¼ tsp ground nutmeg
• ½ tsp ground cumin
• 1 tsp ground coriander
• ½ tsp ground cinnamon
• 1 tsp chopped red chilli
• 1 tsp chopped root ginger
• 1 raw honey or agave syrup
• 700g butternut squash, cut into 2cm cubes
• 1 tsp bouillon powder
• 400ml boiling water
• 150g unsulphured dried apricots, chopped
• finely grated zest of ½ lemon
• 140g almonds (optional)
• 200g spinach
• 4 tbsp roughly chopped coriander leaves

For the millet cous cous (optional):

• 200g millet
• 1 onion, sliced
• 1 tsp sunflower oil
• 1 garlic clove, chopped
• 1 tsp ground cumin
• 2 tbsp mint leaves
• 2 tbsp parsley
• 2 tbsp coriander
• Juice of ½ a lemon

Heat the oil in a frying pan and sauté the onion for 2 minutes until starting to soften. Add all the spices, chilli, ginger and raw honey/agave, stir well and continue to cook for a further 5 minutes.
Add the butternut squash and continue to sauté for a further 5 minutes, adding a tablespoon of water if the pan gets too hot.
Add the bouillon powder to the boiling water to make a vegetable stock and stir until the powder has dissolved. Set aside.
Preheat the oven to 170°C/gas mark 3.
Add the apricots, lemon zest and the bouillon to the squash mix and simmer on a medium heat until the squash is soft but not quite mashable.
If using the almonds toast them on a baking sheet in the oven for around 5 minutes until they start to release a delicious smell. Remove them from the oven, chop them finely and set aside.
If serving the millet couscous with the tagine, cook the millet as per packet instructions. While the millet is cooking, caramelise the onions in a pan with the sunflower oil. Once they begin to develop a good colour, add the cumin and garlic and continue to sauté for a further 2 minutes. Remove from the heat and set aside.
Roughly chop the herbs. Add the onions to the cooked millet and stir through with the chopped herbs and salt. If the mixture is looking thick and stodgy, stir through some water to loosen it. Finally, stir through the lemon juice, check the seasoning and set aside until the tagine is ready.
The sauce will have reduced a little during cooking. Five minutes before serving, stir through the spinach until it has all wilted. Finally, stir through the chopped coriander and sprinkle over the almonds (if using) before serving.

Cauliflower and coconut tart

Serves 8:

• 2 eggs
• 160ml coconut cream
• ¼ tsp Himalayan pink salt
• 30g kale
• juice of ½ lemon
• ½ courgette, sliced into ribbons

For the tart case:

• 300g cauliflower,
• broken into florets
• 75g ground almonds
• 3 good gratings of nutmeg
• finely grated zest of ½ lemon
• a pinch of Himalayan pink salt
• 1 egg

Preheat the oven to 170°C/gas mark 3, and line a 23cm tart tin with baking parchment.
First make the tart case. Put the cauliflower florets in a food processor or blender, and blitz until they looks a bit like rice. Alternatively, chop them by hand as finely as possible. Transfer to a bowl and add the ground almonds, nutmeg, lemon zest, salt and the egg. Mix together until a dough forms.
Press this mixture into the prepared tart tin, taking up the sides, too, then bake in a preheated oven for 15 minutes.
Meanwhile, massage the kale with the lemon juice until it wilts. Set aside.
To make the filling, beat together the eggs, coconut cream and salt until smooth and evenly mixed.
Once the tart case is out of the oven, arrange a layer of the kale in the bottom. Cover with the courgette ribbons, then pour the egg and coconut mixture on top.
Return to the oven for 20 minutes until it is cooked through.

Source:healthista.com