Detox Your Body: What Detox means, which recipes help detoxify the body and what the sea has to do with all of this, you can find out here. We rush from appointment to appointment, have constant stress and breathe in the polluted city air. The result: We are exhausted, in a bad mood and have a pale complexion.
In stressful moments, we often dream of the beach. The gaze wanders into the distance over the endless water. A fresh breeze blows into our faces and blows our heads free. Add to that the salty air and the screeching of a seagull, isn’t it wonderful? A few days by the sea work wonders for stress and help us to relax. But there is not always enough time or money for a short vacation.
Our tip: Bring that coastal feeling home instead. More precisely: on the plate: because the sea supplies real superfoods that help detoxify and purify. Such a culinary detox regimen not only increases that wellbeing, but it’s really tasty too.
Detox Your Body: Wait A Minute: Why Detox And Purification?
Even if the subject of Detox Medically controversial, its proponents agree: Toxins are toxins that accumulate in our body. With Detox, therefore, is detoxification and degreasing of the body. With all the fatty acids that our organism absorbs and produces itself, at some point, an oversaturation occurs. Such a bio-detox cure is a good means to stimulate the organism and thus the metabolism again. A plant-based diet rich in potassium, fiber and antioxidants stimulate all metabolic organs that filter and break down toxins .So you cleanse the body, wash out the cells and fight effectively against cell ageing.
How Does A Detox Purify The Bodywork?
The delicious detox cure is good for everyone. Especially people who suffer from stress, fast food fans, smokers or ex-smokers and all victims of a failed diet benefit from the cure. You have to keep this in mind:
- No more animal fats, instead of plants, legumes and cereals. You get used to a new feel-good ritual and systematically drink fruit and vegetable juice (e.g. orange and carrot juice) before each meal. Why? Because raw vegetables ferment quickly, the fruit enzymes slow down this fermentation process and thus promote the anti-oxidizing effect of the raw vegetables.
- To preserve minerals, the vegetables are eaten raw or steamed. Therefore, you should rely on organic ingredients and under no circumstances use canned vegetables (frozen goods, however, are allowed).
- There is no such thing as an exact counting of calories. In the menus, the calorie balance is balanced over the week. The calorie intake is an average of 1,400 kcal per day.
Looking for recipe ideas for the fasting cure? Here are a few suggestions:
Detox Recipe: Breton Gazpacho With Fennel And Carrots
For four servings, you need these ingredients:
- 3 carrots
- 1 fennel
- 2 stalks of celery
- 1 shallot
- 1 lemon
- 2 tbsp soy sauce
- 1 cup of Dulce seaweed
- 2 cups of mixed sprouts
- Extra virgin olive oil
Wash and peel the vegetables thoroughly.
Cut the vegetables into pieces, add them to the blender with soy sauce, lemon juice and water and make a smooth sauce cream puree.
Pour the gazpacho (cold soup) into plates. Dress the sprouts and chopped seaweed with olive oil and soy sauce and add to the soup.
Detox Recipe: Vegetable Lasagna With Pumpkin Puree And Leafy Salads Of The Season
For 6 servings, you need these ingredients:
- 2 carrots
- 250 g lasagna sheets
- 2 parsnips
- 2 sweet potatoes
- 2 fennel
- 2 zucchini / eggplant
- 150 g of pureed pumpkin
- 200 g rocket
- 500 ml of olive oil
- 1 tbsp parsley
- 1 teaspoon herbs of Provence
- Salt pepper
- 2 cloves of garlic
- mixed green salad of the season
- 1 small bowl of pickled sun-dried tomatoes
Wash and peel all vegetables. Cut the pumpkin into pieces and place in a saucepan with a little water, 1 tablespoon of olive oil and a pinch of salt. Cover and simmer and then puree. Use a kitchen slicer to slice the courgetti, fennel, sweet potato and carrots lengthways into thin strips. Squeeze two garlic cloves and mix with the chopped parsley, ½ glass of olive oil and salt. Place a sheet of parchment paper on a baking sheet. Put the parsley and garlic oil on top, put the vegetable slices on top, brush with the foil and bake for 2-3 minutes on each side. Cook the lasagna plates in plenty of boiling water until al dente and set aside on a clean tea towel.
Brush an ovenproof lasagna dish with olive oil. Put in a layer of lasagna sheets. Then put a layer of each vegetable on top and put a mixture of roughly chopped sun-dried tomatoes and pureed pumpkin in between. Alternate the vegetables and lasagna sheets in the dish and top with a layer of vegetables.
Cover the surface with a sheet of baking paper and press down a little to compress the lasagna. Bake the lasagna in the oven for 20 minutes at 160 degrees. These hands her a mixed green salad.
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Detox Recipe: Honey And Chocolate Tartlets With A Liquid Core
For four servings, you need these ingredients:
- 200 g of black chocolate
- 1 soy yoghurt
- 1 tbsp honey
- 6 eggs
- 2 tbsp buckwheat seeds
- 1 apricot per person
- Agave syrup
- Lavender flowers
Melt 200 g chocolate in a water bath.
Mix 1 soy yoghurt, 1 tbsp honey and 6 egg yolks in a bowl.
Roast 2 tbsp buckwheat seeds, mix and add to the bowl.
Stir in the melted chocolate and 6 stiffly beaten egg whites. Fill into individual small baking tins and bake in the oven for 6 minutes at 160 degrees. In the meantime, bake the apricots: Put 1 apricot per person in an ovenproof dish, sprinkle with a touch of agave syrup, a little water and a few lavender flowers. Bake in the oven at 160 degrees until the apricots are soft. To serve, place the apricots on or next to the chocolate tart with a softcore.
Detox Recipe: Cold Cucumber Bowl With Mint And Sesame Seeds
For 6 servings, you need:
- 2 cucumbers
- 200 ml yoghurt
- 1/2 teaspoon mustard seeds
- 1/2 tbsp sesame seeds
- 1 lemon
- 1 pinch of salt
- 1 tbsp mint leaves
- 1 tbsp toasted sesame oil
Peel the cucumbers, quarter them lengthways and scrape out the seeds (because they are difficult to digest): mix or finely slice cucumbers. Toast the sesame seeds in a pan without adding any fat and coarsely crush them. Rub the lemon peel. Mix the yoghurt, salt, cucumber puree, lemon zest and sesame seeds. Heat the sesame oil. Fry the mustard seeds in it until they burst. Then add to the yoghurt mixture.
To serve, decorate the cold bowl with finely chopped mint leaves.
Detox Recipe: Quinoa Salad With Apple And White Cabbage
For 4 people you need:
- 300 g quinoa (soak 6 hours beforehand)
- 1/2 white cabbage
- 2 apples
- 1 bunch of young onions
- 1 hand currants
- 4 tbsp wakame seaweed
- 5 dates
- a couple of plums
- olive oil
- 4 tbsp sunflower oil
- 2 tbsp walnut oil
- 1 tbsp rice vinegar
- 1 teaspoon curry
- 1/2 teaspoon paprika
- Salt, pepper, fine sea salt (fleur de sel)
Quinoa cook: Quinoa soak six hours before in clear water, steam cook for 3-4 minutes and let cool. Cut the white cabbage very finely. Mix with olive oil, lemon juice, salt and pepper and set aside. The white cabbage is later placed around the edge of the plate to decorate. Prepare the dressing: Mix 4 tbsp sunflower oil, 2 tbsp walnut oil, 1 tbsp rice vinegar, 1 tsp curry, 1/2 tsp paprika, honey and fine sea salt. Cut the apple into cubes and mix with the quinoa. Chop 1 bunch of young onions and 4 tablespoons of wakame algae and mix with the currents under the quinoa. put on the quinoa salad with the dressing.
For the date sauce:
- Core 5 dates.
- Puree with the plums and a little water in a blender until the desired consistency is obtained.
- Spread the sauce around the edge of the plate as a garnish and seasoning.
- Detox recipe: cashew raspberry cream with popcorn and raspberry coulis
For 4 servings, you need:
- 1 cup of cashew nuts
- 1 lemon
- 1/2 vanilla pod
- 4 tbsp honey
- 1 tbsp sesame oil
- 400 g raspberries
- 2 g agar-agar (vegetable gelling agent)
- 100 g popcorn corn
Soak 6-12 hours in clear water A cup of cashew nuts: For the cashew raspberry cream. The next day, puree the nuts with 1/2 cup of soaking liquid, the juice of half a lemon, 2 tablespoons of honey, half a vanilla pod and 250 g raspberries in a blender. Heat a cup of water with 2 g of agar-agar and stir until the gelling agent has completely dissolved. Pour the gelling liquid into the raspberry puree and mix. Pour the liquid into small glasses lined with raspberries.
Make the popcorn: Heat a saucepan with 1 tablespoon of sesame oil and 100 g of popcorn corn. Put the lid on and let the popcorn pop open over low heat.
Prepare the raspberry coulis: Mix 150 g raspberries, 1/4 lemon juice, 2 tablespoons honey and a dash of water.
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