Light and delicious recipes for a detox diet

Chickpea tempeh salad

Whether you are on a detox diet or simply want to cleanse yourself, this recipe with chickpea tempeh will delight you. You prepare it in three quarters of an hour and it has 285 kcal. Tempeh is a fermented food and, as such, in addition to being easier to digest, it supports the intestinal microbiota.

Ingredients

Serves 4: 2 beets - 6 kale leaves - 1 carrot - 1 lemon - 50 g raspberries - 1 orange - 200 g chickpea tempeh - pistachios - 250 ml orange juice - 60 ml soy sauce or sauce tamari - 115 g raw tahini - olive oil - salt

How to do it step by step

Peel and grate the beet, put it in a bowl together with a pinch of salt, ½ tablespoon of oil and the juice of ½ lemon.
Do the same with the kale leaves and carrot strips, and let both preparations rest for 20 minutes.
Peel the orange and with a small and very sharp knife, extract the segments that are between the white membranes one by one. In this way, the segments are more delicate and are without skins.
Prepare the salad by joining the marinated vegetables with the raspberries and the orange segments. Chop the pistachios and sprinkle them over the salad.
Cut the tempeh into thin strips and brown them in the skillet. If you don't like tempeh, you can cut a grilled chicken breast into strips.
Before turning off the heat, add a splash of tamari sauce or soy sauce, let it reduce and turn off. Remove and arrange on the salad.

To make the sauce. Mix 50 ml of tamari with the orange juice and the tahini. Beat the ingredients with a whisk until you get a homogeneous mixture. And serve it in a separate bowl. For more ideas, try our Salad Sauces and Vinaigrettes.

Baked salmon with asparagus and mustard

This recipe is made in half an hour and has 420 kcal per serving. Salmon proteins help clean the liver and asparagus is rich in fiber, super light and very diuretic, which is why they are considered one of the most cleansing foods out there.

Ingredients

Serves 4: 600 g of salmon - 150 g of Dijon mustard - 40 g of sliced almonds - 60 g of pistachios - ¼ broccoli - ¼ bromanescu (a type of green cauliflower) - 12 baby potatoes - ½ bunch of asparagus greens - dill, basil and parsley - olive oil - salt and pepper

How to do it step by step

Separate the broccoli and romanescu into twigs. Chop the asparagus and cook all of them for 10 minutes. Wash the potatoes and cook without peeling for 20 minutes.
Arrange all the vegetables in a baking dish, salt and pepper them and water them with a drizzle of oil.
Remove the bones from the salmon and put it in an ovenproof dish. Mix the mustard with the chopped herbs and spread over the salmon.
Sprinkle with the sliced almonds and the chopped pistachios, and bake at 180 ° for 15 minutes.
When there are 5 minutes to finish cooking, put the vegetables in the oven.
Serve the salmon along with the vegetables.

Zucchini rolls with vegetables

In an hour, and with 240 kcal per serving, you have ready these delicious zucchini rolls with vegetables. Like many dishes of our gastronomy, it has a sauce of onion and garlic, which helps to eliminate heavy metals, pesticides, etc. from the body .

Ingredients

Serves 4: 2 zucchini - 2 chicken breasts - 4 dl of tomato sauce - 1 garlic - 1 onion - 2 carrots - ½ red pepper - ½ yellow pepper - 8 green asparagus - basil - 100 g of grated light cheese - oil olive - salt and pepper

How to do them step by step

Cut the zucchini into slices and blanch them for 3 minutes. Cut the peppers and carrots into sticks, and the asparagus, in half.
Sauté the vegetables and season with salt and pepper. Cut the chicken breasts into strips, season with salt and pepper and sauté.
Chop the garlic and onion. Sauté them and add the tomato sauce and basil. Cook 5 min, season with salt and pepper and pour into a source.
Spread the zucchini slices and put the chicken and vegetables on one end. Roll them up and put them on the tomato sauce, sprinkle with cheese and bake for 15 min at 200º.

Steamed cod with fruit

In less than half an hour you can have this delicious dish ready, with 260 kcal per serving, based on cod and with lemon. Proteins from fish, meat, tofu … purify because they form enzymes that help clean the liver. And lemon, among its infinite properties, has an enormous diuretic power.

Ingredients:

Serves 4: 4 desalted cod fillets of about 200 g each - 1 green apple - 1 spring onion - ½ lemon - ½ orange - 1 lime - 1 plantain - a few sprouts - apple cider vinegar - olive oil - salt

How to do it step by step

Peel the apple and chop it into very small pieces. Clean the spring onion, chop it and fry it for 5 minutes in a saucepan with 50 ml of oil. Add the chopped apple and sauté for 5 more minutes.
Wash the orange, lemon and lime, and dry them well with a little kitchen paper. Grate the skin of the three citrus fruits and add it to the previous preparation along with a pinch of salt and 50 ml of apple cider vinegar. Let it cook for 10 minutes, remove from the heat and let it warm up. Add 50 ml of oil and stir well.
Peel the plantain and, with the help of a mandolin or a very sharp knife, cut it into thin slices lengthwise. Heat a pan with plenty of oil and fry the banana slices. Remove them, put them on kitchen paper to absorb excess fat and season with a little salt.
Clean the cod fillets, wash and dry them. Steam them for 10 min, until the flakes separate, and remove.
Spread the loins on the plates, cover with the apple pickle and decorate with a handful of sprouts on top. Serve immediately and accompany the fish with the banana chips.

Other options. You can also make it with fresh cod or hake, which are cheaper than desalted cod and have less salt.

Quinoa stuffed artichokes

Artichokes are one of the detox foods par excellence. Artichokes promote the regeneration of liver cells, lower blood cholesterol, hinder the action of fats, improve digestion and are very diuretic, which helps not retain fluids and makes you feel less bloated. Here you have them stuffed with quinoa. You make them in an hour or so and it has 210 kcal per serving.

Ingredients:

Serves 4: 4 artichokes - 200 g of quinoa - 1 red onion - 120 g of mushrooms - 100 g of tofu - 150 g of zucchini - 40 g of light cheese - 10 g of pine nuts - 2 garlic - 1 lemon - aromatic herbs - Olive oil, salt and pepper

How to do them step by step

Clean the artichokes and sprinkle them with lemon juice. Steam them for 30 minutes.
Chop the onion and garlic and sauté. Add the diced mushrooms, zucchini, and tofu. Cook 5 minutes. Add the pine nuts and chopped herbs, salt and pepper.
Add the quinoa and pour in 400 ml of hot water. Cover and cook 25 min. Add part of the light cheese and mix until incorporated.
Line an ovenproof tray with parchment paper and put the artichokes. Fill them with the quinoa mixture and finally top each one with a layer of cheese. Bake for 10 minutes at 200 °.

Chicken breast with vegetables

This recipe, in addition to chicken proteins, contains a lot of vegetables, which, being rich in water, fiber and potassium, and having little sodium, is very diuretic and stimulates intestinal transit. Each serving has 200 kcal and it takes about 40 minutes to make it (not counting the maceration).

Ingredients

Serves 4: 2 chicken breasts - 1 carrot - 2 garlic - 1 green pepper - ¼ red cabbage - 1 zucchini - 1 lemon - soy sauce - a few chicory leaves - pink peppercorns - oregano - olive oil - salt and pepper

How to do it step by step:

Squeeze the lemon, peel the garlic and mash them. Salt and pepper the chicken breasts and put them in a container together with the lemon juice, the crushed garlic, a tablespoon of oregano and two tablespoons of oil; stir and let it rest for at least 1 hour.
Drain the breasts from the maceration, surround them with kitchen string so that they are cylindrical in shape. Brown them in a nonstick skillet for 15 minutes over low heat. Remove them and let it temper. Remove the thread and cut the breasts into slices about half a centimeter thick.
Clean all the vegetables and chop them. Heat two tablespoons of oil in a large skillet, add the vegetables and sauté for 4 minutes over high heat. Add two tablespoons of soy sauce, stir and remove from heat.
When serving, place the sauteed vegetables and chicory leaves at the base of a platter or plates, top with the chicken slices and sprinkle with pink pepper. If you want, you can decorate with a handful of sprouts.

Eggplant stuffed with rice

You can also make stuffed aubergines like these, which have 270 kcal per serving and you will have them ready in an hour or so. Remember that to purify you have to reduce salt and eliminate sugar and processed foods from your diet.

Ingredients

Serves 4: 4 aubergines - 100 g of basmati rice - 1 spring onion - 1 carrot - ½ zucchini - ½ red pepper - ½ bunch of asparagus - 100 g of diced serrano ham - olive oil - salt

How to do them step by step

Wash the vegetables; Cut the aubergines in half, cut into the pulp and garnish with salt and oil.
Bake them for about 20 minutes at 180 ° and let them cool.
Cook the rice until it is al dente and drain it.
Clean and chop the chives. Scrape the carrot, clean the asparagus and the pepper and chop it all together with the zucchini.
Sauté the carrot, pepper and chives for 5 min. Add the asparagus and zucchini, season and fry for 5 more minutes.
Empty the aubergines, chop the pulp, add it to the sauce along with the rice and the ham and stir.
Fill the aubergines with the mixture, bake 5 min at 180 ° and serve.

Discover more recipes with aubergines.

Sweet peas with tuna

Among its ingredients it has tender garlic. Garlic is another of the most effective cleansing foods. Its components contribute to the proper functioning of blood circulation, which helps to purify, in addition to resisting infections. It takes about 20-25 minutes and has 220 kcal per serving.

Ingredients

Serves 4: 400 g of fresh tuna or bonito - 400 g of snow peas - 10 g of sesame seeds - 50 ml of soy sauce - 1 bunch of garlic - olive oil - salt and pepper

How to do them step by step

Dice the tuna and wash the snow peas.
Remove the first layer of the garlic and cut them into 3 cm pieces. Thinly slice part of the green stem of the garlic and set aside for garnish.
Salt and pepper the tuna cubes, brown them in a frying pan with 2 tablespoons of hot oil and set aside.
In another frying pan, heat 2 tablespoons of oil and add the snow peas and garlic at once. Sauté 2 minutes over high heat and season with freshly ground black pepper.
Add the soy sauce, the dice of bonito and the sesame seeds.
Mix well and serve fresh, sprinkled with the reserved garlic slices.