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UA-52142469-1
THE FOODIE KITCHEN
RECIPES & COOKBOOKS
DETOX RECIPES
Tropical Green Detox Smoothie
Energize your morning with pineapple, spinach, and a splash of lime.
Ingredients:
1 cup fresh pineapple chunks
1 ripe banana
1 cup baby spinach
½ cup coconut water
Juice of ½ lime
1 tsp grated ginger
Ice cubes (optional)
Instructions:
Add all ingredients to a blender.
Blend until smooth and creamy.
Pour into a glass and enjoy fresh.
Chef’s Tip:
Add a scoop of protein powder or a handful of fresh mint for extra nutrition.
Ingredients:
1 cup fresh pineapple chunks
1 ripe banana
1 cup baby spinach
½ cup coconut water
Juice of ½ lime
1 tsp grated ginger
Ice cubes (optional)
Instructions:
Add all ingredients to a blender.
Blend until smooth and creamy.
Pour into a glass and enjoy fresh.
Chef’s Tip:
Add a scoop of protein powder or a handful of fresh mint for extra nutrition.
Glow Bowl Detox Salad
Colorful, crisp veggies with a zesty lemon-tahini dressing.
Ingredients:
2 cups shredded kale or baby spinach
1 cup shredded carrots
1 cup purple cabbage, thinly sliced
½ cup cooked quinoa
½ avocado, sliced
2 Tbsp pumpkin seeds
Dressing:
2 Tbsp tahini
Juice of 1 lemon
1 Tbsp olive oil
1 tsp maple syrup or honey
Salt & pepper to taste
Instructions:
Whisk all dressing ingredients in a small bowl.
Toss veggies, quinoa, and seeds with dressing.
Top with avocado slices.
Serve immediately for maximum crunch.
Chef’s Tip:
Double the dressing and keep in the fridge for easy salads all week.
Ingredients:
2 cups shredded kale or baby spinach
1 cup shredded carrots
1 cup purple cabbage, thinly sliced
½ cup cooked quinoa
½ avocado, sliced
2 Tbsp pumpkin seeds
Dressing:
2 Tbsp tahini
Juice of 1 lemon
1 Tbsp olive oil
1 tsp maple syrup or honey
Salt & pepper to taste
Instructions:
Whisk all dressing ingredients in a small bowl.
Toss veggies, quinoa, and seeds with dressing.
Top with avocado slices.
Serve immediately for maximum crunch.
Chef’s Tip:
Double the dressing and keep in the fridge for easy salads all week.
Cucumber-Mint Detox Water
Stay refreshed and hydrated—perfect for a light cleanse.
Ingredients:
1 cucumber, thinly sliced
¼ cup fresh mint leaves
1 lemon, sliced
2 quarts cold water
Instructions:
Place cucumber, mint, and lemon in a large pitcher.
Fill with cold water; stir gently.
Refrigerate for at least 1 hour to infuse flavors.
Serve over ice.
Chef’s Tip:
Add a few berries for a touch of sweetness and color.
Ingredients:
1 cucumber, thinly sliced
¼ cup fresh mint leaves
1 lemon, sliced
2 quarts cold water
Instructions:
Place cucumber, mint, and lemon in a large pitcher.
Fill with cold water; stir gently.
Refrigerate for at least 1 hour to infuse flavors.
Serve over ice.
Chef’s Tip:
Add a few berries for a touch of sweetness and color.
Spiced Carrot-Ginger Soup
Warming, antioxidant-rich, and perfect for gentle cleansing.
Ingredients:
1 Tbsp olive oil
1 onion, chopped
3 cups carrots, sliced
2 cloves garlic, minced
1-inch piece fresh ginger, peeled and sliced
4 cups vegetable broth
1 tsp ground turmeric
Salt & pepper
Lemon wedges (for serving)
Instructions:
Heat olive oil in a large pot. Sauté onion until soft.
Add carrots, garlic, ginger, turmeric, salt, and pepper. Sauté 2–3 min.
Pour in broth; simmer 15–20 min, until carrots are very tender.
Blend until smooth. Serve with a squeeze of lemon.
Chef’s Tip:
Top with a swirl of coconut milk and a sprinkle of fresh herbs for extra flavor.
Ingredients:
1 Tbsp olive oil
1 onion, chopped
3 cups carrots, sliced
2 cloves garlic, minced
1-inch piece fresh ginger, peeled and sliced
4 cups vegetable broth
1 tsp ground turmeric
Salt & pepper
Lemon wedges (for serving)
Instructions:
Heat olive oil in a large pot. Sauté onion until soft.
Add carrots, garlic, ginger, turmeric, salt, and pepper. Sauté 2–3 min.
Pour in broth; simmer 15–20 min, until carrots are very tender.
Blend until smooth. Serve with a squeeze of lemon.
Chef’s Tip:
Top with a swirl of coconut milk and a sprinkle of fresh herbs for extra flavor.
Beet & Citrus Power Juice
Vibrant, sweet-tart juice loaded with antioxidants and vitamins.
Ingredients:
2 medium beets, peeled and chopped
2 oranges, peeled and segmented
1 apple, cored and chopped
1-inch piece ginger
½ lemon, juiced
Instructions:
Run beets, oranges, apple, and ginger through a juicer.
Stir in fresh lemon juice.
Pour into a glass and serve immediately over ice.
Chef’s Tip:
No juicer? Blend all ingredients with ½ cup water, then strain for a smooth juice.
Ingredients:
2 medium beets, peeled and chopped
2 oranges, peeled and segmented
1 apple, cored and chopped
1-inch piece ginger
½ lemon, juiced
Instructions:
Run beets, oranges, apple, and ginger through a juicer.
Stir in fresh lemon juice.
Pour into a glass and serve immediately over ice.
Chef’s Tip:
No juicer? Blend all ingredients with ½ cup water, then strain for a smooth juice.
Quinoa & Roasted Veggie Detox Bowl
Fiber-rich, filling, and bursting with color and plant power.
Ingredients:
1 cup cooked quinoa
1 zucchini, sliced
1 red bell pepper, sliced
1 cup cherry tomatoes, halved
1 cup broccoli florets
1 Tbsp olive oil
Salt & pepper
Fresh basil or parsley, for topping
Instructions:
Toss veggies with olive oil, salt, and pepper; spread on a baking sheet.
Roast at 425°F (220°C) for 20–25 min, until golden.
Layer quinoa and roasted veggies in a bowl.
Top with fresh herbs.
Chef’s Tip:
Drizzle with a squeeze of lemon or your favorite light vinaigrette before serving.
Ingredients:
1 cup cooked quinoa
1 zucchini, sliced
1 red bell pepper, sliced
1 cup cherry tomatoes, halved
1 cup broccoli florets
1 Tbsp olive oil
Salt & pepper
Fresh basil or parsley, for topping
Instructions:
Toss veggies with olive oil, salt, and pepper; spread on a baking sheet.
Roast at 425°F (220°C) for 20–25 min, until golden.
Layer quinoa and roasted veggies in a bowl.
Top with fresh herbs.
Chef’s Tip:
Drizzle with a squeeze of lemon or your favorite light vinaigrette before serving.
Ready for seconds?
Dive into the complete 7-Day Detox Cookbook Recipe collection—order Savannah Ryan’s cookbook on Amazon and find your new favorite meal.
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