Ajoblanco with apple and grapes
Ajoblanco with apple and grapes
Discounting the soaking of the almonds, this detox recipe is made in just 15 minutes and has 580 kcal per serving. We accompany the ajoblanco (one of the lifelong summer recipes) with apples and grapes, which are rich in peptin, which, when combined with water, forms a gel that carries away toxins.
Ingredients
- Serves 4: 400 g of peeled marcona almonds - 2 garlic - 100 g of red grapes - 1 granny smith apple - 1 lemon - fresh oregano - extra virgin olive oil - apple cider vinegar - salt.
How to make ajoblanco
- Put the almonds in a bowl of water and let them soak for at least 8 hours.
- Peel the garlic; Cut them lengthwise and remove the inner germ to avoid repeating so much.
- Drain the almonds.
- Pour 50 ml of oil into the glass of a powerful mixer. Add 30 ml of vinegar, a pinch of salt, the garlic and the almonds.
- Beat them until you get a creamy emulsion. Add water little by little until you get a more or less thick soup texture, according to your taste.
- Put it in the fridge and leave it there until serving time, so that it is very cold when you eat it.
- Wash the apple and pat it dry. Cut it in half, remove the core and break the rest into sticks. You can sprinkle them with a few drops of lemon juice to prevent them from oxidizing and turning brown.
- Separate the grapes from the bunch, dry them carefully and cut them in half.
- Divide the ajoblanco into individual bowls. Accompany with grapes and apple sticks. Drizzle with olive oil and garnish with oregano or another aromatic herb.
- To lighten it. Substitute half of the almonds for melon pulp, which has far fewer calories.
Cochinita pibil tacos
Cochinita pibil tacos
The cochinita pibil tacos are prepared in just under an hour and a half (apart from rest) and have 510 kcal per serving. Pork loin is considered white meat and has no fat, making it perfect for cleansing diets. And it contains coriander, which helps us eliminate heavy metals, such as mercury or lead, through urine.
Ingredients
- Serves 6: 1 kg of pork tenderloin - 2 oranges - 2 limes - 2 purple onions - 300 g of long grain rice - 12 corn tortillas - 1 tsp. oregano - 1 tsp. cumin - 1 tsp. paprika - 1 tsp. chili - 4 tbsp. oil - 3 tbsp. of apple cider vinegar - 2 branches of coriander - salt and pepper.
How to make cochinita pibil tacos
- Clean the loin of any possible fat remains and make small incisions in the meat.
- Squeeze the oranges. Beat the juice together with the oregano, cumin, paprika, oil and vinegar.
- Strain the mixture and pour it into a bowl over the loin; Cover with plastic wrap and leave to marinate for 2 hours in the fridge.
- Peel the onions, cut them into julienne strips and water them with the juice of a lime; season, add the chili and stir.
- Cover with plastic wrap and let it marinate for a while in the fridge.
- Drain the tenderloin from the marinade and salt and pepper it. Transfer it to a saucepan and add the marinade liquid and 200 ml of cold water; Cover and cook over low heat for 50 minutes.
- Cook the rice in salty water and drain it.
- Remove the meat from the casserole, let it cool and shred it.
- Heat the cooking juice for 5 or 6 minutes, until it is slightly reduced. Add the meat again, stir and incorporate the rice. Mix again and turn off the heat.
- Heat the tortillas in a pan, fill them with the onion and the meat and rice mixture, and decorate with chopped cilantro and the remaining lime, cut into wedges.
- To lighten it. Skip the rice and add lettuce or baby sprouts instead.
Avocado and sea spaghetti tartare
Avocado and sea spaghetti tartare
This avocado tartare has sea spaghetti, a seaweed that you can find in many supermarkets and that is rich in iron and vitamin C and has very few calories and fat. Discounting the soak, you have it ready in three quarters of an hour and it only has 180 kcal.
Ingredients
- Serves 4: 3 avocados - ½ spring onion - fresh coriander - 3 dried tomatoes - 20 g of dehydrated sea spaghetti - 1 lemon - 1 radish - olive oil and salt.
How to make avocado and sea spaghetti tartare
- Soak the sea spaghetti for at least a couple of hours.
- Also soak the dried tomatoes and let them rehydrate for an hour.
- Chop the tomatoes very finely, and chop the onion in the same way, including part of the green stem.
- Mix the drained tomatoes, onion and sea spaghetti in a bowl. Add the lemon juice, oil and salt. Mix well and marinate for 30 minutes.
- Wash the cilantro, pat dry and chop it. Add it to the bowl with the mash.
- Peel the avocado, cut it into cubes and add it too.
- Mix all the ingredients with enveloping movements until they are well integrated.
- Decorate with slices of radish and serve.
- To lighten it. Although it is a fairly light dish, you can lower it a bit more by putting two avocados instead of three. A quarter of an avocado per person is enough when dieting.
Grilled tuna with vegetables
Grilled tuna with vegetables
This recipe for grilled bonito with vegetables is made in 45 minutes and has 280 kcal per serving. It has green asparagus, which are very cleansing as they are very rich in fiber and have a great diuretic power, and it also has radishes, which are 95% water, which makes them perfect to combat fluid retention.
Ingredients
- Serves 4: 700 g of bonito cut into slices - 200 g of baby carrots - 1 bunch of green or wild asparagus - 1 bunch of radishes - 200 g of purple potatoes - 3 sprigs of thyme - olive oil - salt and pepper.
How to make grilled bonito with vegetables
- Peel the asparagus with a vegetable peeler and cut off the hard woody stem; also remove the stem of radishes. Scrape the carrots.
- Wash the three vegetables well in cold water, along with the potatoes. Pat them dry with kitchen paper and cut the potatoes in half.
- Preheat the oven to 180 °. Arrange the vegetables in a deep ovenproof dish, sprinkle them with 3 tablespoons of oil and salt and pepper them.
- Wash and dry the thyme; Chop it lightly and sprinkle the vegetables with half of it. Put the dish in the oven, at medium height, and roast the vegetables for 25-30 minutes.
- Clean the fish slices by removing all the skin and removing possible bones with the help of kitchen tongs; wash them in cold water and dry them with a sheet of absorbent paper.
- Grease a griddle with a couple of tablespoons of oil and heat it up. Sprinkle the fish slices with a little salt and freshly ground pepper. Place them on the hot griddle and grill for about 3 minutes on each side.
- Sprinkle the tuna slices with the remaining chopped thyme and serve with the baked vegetables.
- To lighten it. Substitute the potato for pumpkin, or even apple, which are lighter.
Chickpea stew with prawns
Chickpea stew with prawns
This stew only has 240 kcal per serving and, thanks to the fact that we make it with canned chickpeas, it takes just over half an hour. Among other ingredients, it contains garlic, which is not only a boost of antioxidants that protect you from free radicals, but is also anti-inflammatory and one of the foods you should eat if you want to lose weight.
Ingredients
- For 4 people: 12 prawns - 12 squid - 400 g of cooked chickpeas - 1 onion - 2 garlic - 2 tomatoes - saffron - chives - 200 ml of white wine - 200 ml of fish stock - olive oil and salt.
How to make chickpea stew with prawns
- Peel the prawns; Separate the legs from the body of the squid, empty the interior and wash them.
- Cut the body into pieces of about 2 cm.
- Peel and chop the onion and garlic.
- Brown the shrimp tails and squid in a frying pan with oil, and reserve.
- In the same pan, brown the garlic, add the onion and sauté.
- Add the crushed tomatoes and cook until reduced by half.
- Add the prawn heads to release their juice, mash them and remove.
- Add 4 strands of saffron and the wine, and reduce.
- Add the chickpeas and the broth and cook 5 min.
- Add the prawns and squid and cook for 5 min. Season, sprinkle with chives and serve.
- To lighten it. Brown the seafood and make the sauce in a non-stick frying pan, with just a thread of oil. This reduces the amount of fat.
Crusted tuna and pumpkin puree
Crusted tuna and pumpkin puree
Tuna is rich in healthy omega 3 fatty acids, which reduce resistance to leptin, the hormone that facilitates weight loss by suppressing your appetite and regulating the rate at which fat is burned. This recipe has 400 kcal per serving and is made in 45 minutes.
Ingredients
- Serves 4: 4 tuna tacos of 150 g each - 40 g of sugar - 80 g of canned lentils - toasted sesame - 1 whole wheat toast - ½ pumpkin - 50 ml of coconut milk - tender shoots - edible flowers (optional) - curry - olive oil and salt.
How to make crusted tuna
- Place the squash face down on a cookie sheet. Pour in a glass of water and roast it at 200 ° for 25-30 minutes.
- Extract the pulp and grind it together with the coconut milk and salt; and reserve.
- Brush an iron with oil and heat it. Salt the tuna and brown it on all sides.
- Place it on a kitchen board and sprinkle it with the sugar. Burn it with a kitchen torch until caramelized.
- Crush the toast and mix it with the sesame, a pinch of salt, curry and a few drops of oil.
- Distribute on the plates, put the puree and tuna on top, and decorate it with the lentils, sprouts and edible flowers.
- To lighten it. Skip the caramelised sugar crust and, to garnish it, add a splash of soy sauce.
Potato omelette tower
Potato omelette tower
The fiber - rich foods are some of the basic foods in a detox diet. In an hour you have it done and the ration comes to 480 kcal.
Ingredients
- Serves 4: 8 eggs - 3 potatoes - 1 onion - 1 zucchini - 2 carrots - 200 g of smoked salmon - 200 g of homemade mayonnaise - 50 g of pickled gherkins and onions - pesto - basil - 30 g of pine nuts - Oil, salt and pepper.
How to make tortilla tower
- Peel and chop the potatoes and onion.
- Sauté them in plenty of oil and drain.
- Add the beaten eggs, salt and pepper and divide the mixture into 12 parts.
- Heat a little oil in a small frying pan and with the help of a ring, curdle the 12 tortillas.
- Dice the carrots and zucchini. Cook both and mix them with 2 tablespoons of pesto and reserve.
- Dice the salmon; and mix the mayonnaise with the chopped pickles. Reservation.
- Assemble 4 timpani: put an omelette, then the vegetables with some pine nuts; Add another omelette and the salmon with the tartar sauce; Finish with an omelet and a little basil.
- To lighten it. Instead of mayonnaise, make the tartar sauce with yogurt.
Greek yogurt and peach cups
Greek yogurt and peach cups
And here you have a delicious dessert that is made in 20 minutes and has 360 kcal per serving. It has lemon, which has a great diuretic power to eliminate liquids and is one of the detox foods par excellence.
Ingredients
- Serves 4: 2 peaches - 2 gelatin leaves - ½ lemon - 2 tsp. of sugar - 200 g of whipping cream - 4 Greek yogurts - fresh mint.
How to Make Peach Greek Yogurt Cups
- Soak the gelatin sheets and let them hydrate for 10 min.
- Squeeze the lemon and strain the juice.
- Peel the peaches and cut the pulp into small cubes; reserve some to decorate and put the others in a saucepan, with half the sugar, a teaspoon of lemon juice and 50 ml of water.
- Cook for 10 min and blend until obtaining a fine puree.
- Add the drained gelatin and stir. Reserve this coulis.
- Beat the cream with electric rods, until it is semi-whipped. Add the yogurt and stir until incorporated.
- Pour the mixture into 4 glasses, spread the coulis on top and reserve in the fridge until the coulis is set.
- Garnish with the reserved peach cubes and the washed mint.
- To lighten it. Put plain yogurt instead of Greek yogurt and skip the cream.
And if you want other ideas, here are more detox recipes.
