Detox Recipes - Meals, Juices and Snacks - Handout 7 – Dr Wendy Davis ND

Detox Recipes - Meals, Juices and Snacks - Handout 7

Detox Recipes 

Juices & Smoothies

Instructions for juicing (you need a juicer for these recipes, not a blender)

  • Add all ingredients to the juicer and enjoy!

Pineapple and Ginger Juice

  • This is super for improving overall digestion and settles upset stomachs

½ Small pineapple

1oz Fresh ginger root

1 Carrot

3 Ice cubes

Carrot and Celery Juice

  • This is a great detoxifying recipe and will help kick start your day

2 Celery sticks

3 Large carrots

½ c Seedless green grapes

5 Sprigs of parsley


Cinnamon and Squash Smoothie

  • This vitamin packed smoothie will remind you of pumpkin pie

1 Small butternut squash 

½ tsp Cinnamon

3 Lemons

1 Grapefruit


Halve the squash, remove seeds, boil for 15 min, then drain and let cool

Add to blender

Squeeze lemons and grapefruit juice into blender

Add the cinnamon

Blend and enjoy!

Raspberry and Quinoa Smoothie

  • This tangy invigorating smoothie is rich in protein naturally occurring in quinoa

½ c Cooked quinoa

1c Raspberries (Blueberries or Strawberries can be substituted)

1 tsp Maple syrup

¼ c Cashews


Add all ingredients to the blender, blend and enjoy!

Apricot and Ginger Smoothie

  • Ginger is great for soothing digestive upset add some warmth to this smoothie 

1oz Fresh ginger

⅓ c Dried apricots (or 3 fresh)

½ c Cooked Quinoa

1 c Almond milk

½ tsp Maple syrup


Add all ingredients to the blender, blend and enjoy!


Pea Guacamole

  • A nice veggie-rich change from Avocado Guacamole, but just as tasty!

2c Frozen peas

1 Garlic clove, crushed

2 Spring onions, trimmed and chopped

1 tsp Grated rind of lime

1 Lime - juice

½ tsp Ground cumin

1 Tbp Olive oil

2 Tbp Coriander - chopped

¼ tsp  Ground pepper

Pinch Cayenne

Lime slices

Rice cakes to serve


Put all ingredients (except coriander and cayenne) into a food processor and blend well

Add coriander and pulse for 4-5x

Spoon into a serving bowl

Sprinkle with cayenne, garnish with lime wedges

Serve with rice crackers and enjoy!

Artichoke and Cumin dip

  • Artichokes, containing cynarin, are incredibly beneficial for a sluggish liver, so great for your detox 

2 cans Artichoke hearts (drained)

1 bunch Basil leaves (fresh)

2 Garlic - cloves, peeled

½ tsp Ground Cumin

1Tsp Olive oil (divided)

¼ tsp Crushed black pepper


Put all ingredients into a food processor and blend well

Spoon into a serving bowl and drizzle with remaining olive oil

Serve with raw vegetable crudites


Carrot and Orange soup

  • This antioxidant rich soup can be served warm or chilled.

2 Tsp Olive oil

3 Leeks - sliced (or Shallots)

1 lb Carrots - peeled and sliced

5 c Vegetable stock

2 Oranges - rind and juice

½ tsp Nutmeg

½ tsp Ground pepper

Fresh coriander/cilantro for garnish

Heat oil in a large pan, add leeks/shallots and carrots and stir well

Cover and cook for 10 min until carrots start to soften

Pour in stock, orange rind and juice, nutmeg and pepper

Bring to a boil, reduce heat and simmer for 40 min.

Let cool and then blend with a hand blender or food processor until smooth

Ladle soup into bowls and garnish with coriander

Fresh Cabbage Soup

  • Cabbage is rich in many vitamins and minerals, supports the immune system and also helps aid digestion by soothing the stomach and small intestine.

3 Tbp Olive oil

1 Turnip - cut into matchsticks

2 Carrots - cut into matchsticks

1 Onion - sliced

2 Celery sticks - sliced

1 Cabbage - shredded

6 c Vegetable stock

1 Apple - peeled, cored and chopped

2 Bay leaves

1 tsp Chopped parsley

2 tsp Lemon juice

¼ tsp Ground black pepper

In a large pan heat oil and cook turnip, carrots, onion and celery for 10 minutes

Add the shredded cabbage to the pan and pour in stock, apple, pay leaves, parsley and bring to a boil

Cover and simmer for 40 min or until the veggies are nice and tender

Remove bay leaves and stir in lemon juice and season with pepper

Ladle into bowls and enjoy!

Winter Farmhouse Soup

  • This hearty soup is a great main meal on a cold autumn night.  Chock full of veggies it is rich in healing vitamins and minerals.

3 Tbp Olive oil

1 Onion - chopped

3 Carrots - chopped into large chunks

½ Turnip - cut into chunks

½ Rutabaga - cut into chunks

1 can Chopped tomatoes (14oz)

1 Tsp Tomato paste

1 tsp Mixed herbs (Herbs de Provence)

1 tsp Dried oregano

6.5 c Vegetable stock

½ c Rice macaroni

1 can Red kidney beans (rinsed)

2 Tbsp Parsley - chopped (or 1 tsp dried)

¼ tsp Ground pepper

Heat olive oil in a large pot and cook onion over low heat for 4-5 min.

Add carrot, turnip, rutabaga, tomatoes, tomato puree, mixed herbs, oregano and add pepper to taste.

Pour in stock and bring to a boil, stir well.

Cover and simmer for 30 min.

Add pasta to pot and bring to a boil, stirring.

Lower the temperature and simmer for 8 minutes.

Stir in kidney beans and heat thorough for 4 minutes.

Remove from heat, and stir in parsley.

Serve and enjoy!

Spicy Pumpkin Soup

  • The beta-carotene in pumpkins converts into Vitamin A, a very strong immune support as well as a vitamin that keeps our eyes and skin healthy.  This is easily digested for those with sensitive stomachs.

2lb Pumpkin - peeled with seeds removed, cut into large chunks

2Tbp Olive oil

2 Leeks (or shallots) trimmed and sliced

1 Clove garlic - crushed

1 tsp Ginger

1 tsp Cumin

4c Vegetable stock

¼ tsp  Ground pepper

½ c Fresh coriander/cilantro leaves to garnish

Heal olive oil and add leeks and garlic to the pot.

Cook gently over low heat until vegetables are softened.

Stir in ginger and cumin and cook for 1 more minute.

Add the pumpkin and the stock and pepper.

Bring to a boil and simmer on low for 30 min. until pumpkin is tender.

With a hand blender or food processor blend in batches until smooth.

Re-warm, but do not boil. Serve and top with cilantro/coriander.  Enjoy!

Main Dish Salads

Thai Noodle Salad

  • This wheat-free pasta is quick to cook and easy to use.  The variety of vegetables (and some added cooked chicken) make this a well balanced detox meal


½  c Glass rice noodles

1 Carrot - cut into thin strips

Asparagus (bunch) - trimmed and cut into 4” strips

⅔ c Snow peas

1 Red bell pepper - washed, de-seeded, cut into strips

⅔ c Bean sprouts

1 can Water chestnuts

½ c Unsalted almonds

1 Lime - cut into wedges

1 Cilantro (bunch) for garnish


2 Tbp Roughly torn basil

3 Tbp Chopped mint

⅔ c Coconut milk (from a can)

1 Tbp Sesame oil

2 Garlic cloves - finely chopped

1 Lime - juiced

2 Spring onions/scallions

1pinch Cayenne

1pinch Ground black pepper

Combine all ingredients and mix well.

Set aside.

Cook noodles as directed on the package.

Drain, rinse with cold water, drain again and set aside.

Steam carrots, asparagus, and peas for 5 minutes until tender but still crisp

Drain and plunge into cold water

Toss noodles and vegetables together and add bean sprouts, water chestnuts and red pepper.

Add dressing and coat well.

Serve on individual plates, sprinkle with almonds, lime wedges and coriander. (add chicken if so desired)


Mushroom Rice with Cashew Nuts

  • This warm salad is rich in immune supporting nutrients from the mushrooms.  In combination with the added spices this is perfect to eat when feeling a bit run down or under the weather.

1 ¾ Brown rice

4 Tbp Olive oil

1 Onion, chopped finely

2 Green chillies, seeded and chopped finely

1Tbsp Chives - chopped finely

¼ c Parsley - chopped 

2.5 Vegetable stock

½ c Mushrooms - thickly sliced

2 Garlic cloves - crushed

¼ c Cashews

½ tsp Ground black pepper

Wash and drain rice, set aside.

Heat ½ the oil and cook onions and chillies on low heat for 10 min.

Separate into 2 portions, set one aside.

Add rice to the onion/chilies and stir-fry for 3-4 minutes

Add the stock and black pepper

Bring to a boil, stir and reduce heat to low.

Cover tightly and set cook for 25-30 min or until liquid has absorbed.

Remove pan from heat and lay a clean dish cloth over the pan, under the lid to absorb any steam.

Let stand for 10 min until rice is tender.

In another pan add remaining oil and cook the mushrooms and garlic for 4-5 minutes

Add the remaining onion/chili mixture and cook for 1-2 minutes

Stir in the mushroom/garlic mixture into the rice and combine well.

Transfer to a serving dish, sprinkle with cashews and enjoy!

Vegetarian Main Dishes

Thai Vegetable Curry

  • Curry is incredibly nutritious and rich in health benefits from the many spices included.  Don’t be put off by the list of spices, it is very simple to make, and worth the effort!

2 tsp Olive oil

1 ⅔ Coconut milk (from a can)

1 ¼ c Vegetable stock

1 c New potatoes, quartered

1 c Broccoli florets

1 Carrot - peeled and cut into long thin slices

1 Red bell pepper - seeded and sliced into thin strips

1 c Spinach

2Tbp Coriander - chopped

Spice Paste

1 red chili - seeded and chopped

3 green chillies - seeded and chopped

1 lemongrass stock -outer leaves removed and lower 2” chopped

  • zest from 1 lemon will work if lemongrass is not accessible

2 Shallots - chopped

2 Garlic cloves - chopped

1 tsp Ground coriander

½ tsp Cumin

½ “ Ginger root - finely chopped

2 Tbp Corinder leaves


1c Jasmine rice, rinsed

1 Lemongrass stalk OR zest of one lemon

¼ tsp Cardamom

Add all spice paste ingredients into a food processor and blend well

Heat oil in a large pan and warm paste for 1-2 minutes.

Add coconut milk and stock to the pan, bring to a boil.

Reduce heat, add potatoes, and simmer for 15 min.

Add broccoli, carrots, pepper and cook for 2-4 minutes until vegetables are tender.

Add spinach and ½ coriander, cook for 2 minutes.

Prepare the rice: put rinsed rice in a pan and add lemongrass/zest and cardamon.

Add 2c cold water

Bring to a boil and reduce heat, cover and cook for 10-15 min until rice is tender and slightly sticky.

Let stand for 10 min.

Serve the rice with the curry sauce, sprinkle with coriander and Enjoy!


Vegetable Quinoa with Olives and Almonds

  • Quinoa is a high protein, gluten-free grain, olives are a good source of heart healthy oils and almonds are rich in magnesium.  A great triad!

1 c Quinoa

2 c Vegetable stock

16-20 Black olives, pits removed, cut in half

2 Zucchini (smll) cut into matchsticks

⅓ c Almonds - slices and roasted

4 Tbp Olive oil

1 Tbp Lemon juice

1 Tbp Chopped parsley

1 Tbp Chopped chives

1 tsp Ground ginger

1 pinch Cumin

1 pinch Paprika

Boil the stock and then add quinoa.  Bring back to a boil, then reduce heat and simmer on low until all stock has absorbed into quinoa. Fluff with a fork

Combine olives, zucchini and almonds and add to the quinoa.

Blend the olive oil, lemon, parsley, chives, ginger, cumin and paprika.

Pour dressing over quinoa/vegetables, stir gently and enjoy!

Roasted Turmeric and Cinnamon Cauliflower 

  • This antioxidant rich dish is absolutely delish.  

1 Cauliflower - cut into small florets

1 tsp Turmeric/Curcmin

1 tsp Cinnamon

½ tsp Ground black pepper

½ tsp Sea salt

2 Tbp Olive oil

Preheat oven to 400 F

Put cauliflower into a bowl

In a separate bowl mix spices and oil

Drizzle spice/oil mixture over cauliflower

Bake for 15 min.


Fish and Chicken Dishes

Roasted Cod with Fresh Tomato Sauce

  • Any white fish will do as they absorb all of the flavors of this sauce.  Add some rice for a side and you have a super speedy meal.

4 Tbp Olive oil

2 c Ripe tomatoes, chopped 

¼ Orange rind

1 tsp Thyme

6 Basil leaves OR 2 tsp dried basil

2 lb Cod or any other white fish 

½ tsp Ground black pepper

2 c Green beans, ends removed (steamed)

Preheat oven to 450 F

Heat 1 Tbp oil in a pan, add tomatoes, orange rind, thyme and basil.  Simmer for 5 minutes.

Remove pan from the heat and strain the tomato mixture through a strainer, discard solids, pour liquid into a small pan and heat gently.

In a separate pan, add remaining oil to pan and fry fish until fish are crisp

Transfer to a baking pan and roast in the oven for 8-10 minutes.

Once cooked serve on top of steamed beans, drizzle with tomato sauce and add a side of rice if desired.

Salmon Steaks with Mango Salsa

  • Mangos are a rice source of beta-carotene and Vitamin C

1 Mango - ripe - peeled, pitted and cubed

½ c Cucumber - chopped and cubed

2 Scallions- chopped

2 Tbp Chopped parsley

4 Salmon steaks

1 Juiced lemon

½ tsp Ground black pepper

Lemon wedges for garnish

Combine the mango, cucumber, scallion, parsley and pepper.

Mix and cover for 30 min.

Place salmon steaks on a grill, drizzle with lemon juice and cook for 6-8 minutes

Transfer salmon to serving plates, spoon salsa on top of each steak, garnish with lemon wedges

Pan-fried Chicken with Pesto

  • This garlic rich meal will keep all the vampires away, as well as many bacterial and viral infections.

1 Tbp Olive oil

4 Skinless chicken breasts or thighs

¼ c Fresh basil leaves

6 Tbp  Olive oil

½ c Pine nuts (or walnuts if no pine nuts available)

1 c Fresh basil leaves

¼ c Fresh parsley

3 Garlic cloves - crushed

½ tsp Ground black pepper

Heat 2 Tbp olive oil in a frying pan.

Cook chicken for 15-20 min, turning regularly to ensure thoroughly cooked

Place olive oil, nuts, basil and parsley, garlic and pepper into a blender and process until smooth.

Remove chicken from the pan and cover to keep hot.

Reduce the heat, add pesto and warm gently for 3-4 minutes

Pour warm pesto over chicken.  Serve with rice or quinoa and a fresh leaf salad.