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Detox recipes for lunch and dinner

by Josephine Andrews
Published: Last Updated on 431 views

Tired, listless and in a bad mood? Then do as the Hollywood stars do and detoxify your body. We have six detox recipes for lunch and dinner for you. Read more here.

That’s how detox works!

Detox is the name of the trend that promises to bring the body into balance. The assumption is that an unbalanced diet, stress and environmental influences accumulate pollutants in the body, the so-called waste products.

The consequence: the acid-base balance is imbalanced. This makes people feel tired and drained. A balanced diet then leads to an improvement – so the assumption. A few pounds are often lost as well.

When detoxing or also called base fasting , you do without everything that forms acid. This includes:

  • Zucker
  • white flour products
  • Dairy products
  • meat
  • Alcohol
  • Coffee
  • black and green tea

Instead, alkaline foods are on the menu:

  • vegetables
  • Herbs
  • fruit
  • Sojadrinks
  • Tofu
  • ground spelled and rye whole grain
  • still water
  • unsweetened herbal tea
  • green juices and smoothies

Whether it’s a 7-day cure or one detoxification day per week: a vegetable soup at lunchtime or in the evening is beneficial. In addition, salads or vegetable pans are often part of the regular detox diet. Detox muesli or yoghurt with fruit are good for breakfast . For economical sweetening, it is best to use stevia or honey.

Conventional medicine is critical of the detox approach. Accordingly, there are no waste products that are created in the body. Rather, the body itself manages to process too much acid through various buffer systems.

Lukewarm quinoa salad with vegetables and herbs

Ingredients for 4 persons:

  • 200 g Quinoa
  • 400 ml vegetable broth
  • 2 cloves of garlic
  • 2 Zucchini
  • 4 tomatoes
  • 2 Kohlrabi
  • 1 THE Öl
  • salt , pepper
  • 1/2 bunch parsley (strips)
  • 16 mint leaves (strips)
  • abraded Zest and juice of 1 organic lemon
  • juice of 2 oranges

Preparation:

  • Rinse the quinoa well in a sieve, bring to the boil in the broth. Simmer for twelve to 15 minutes.
  • Peel and dice the garlic . Rinse zucchini and tomatoes, cut into slices. Peel the kohlrabi and cut into pieces.
  • Fry vegetables in oil. Season with salt and pepper.
  • Mix the quinoa with the vegetables, herbs, lemon zest and juice, and orange juice. Serve lukewarm.

Garen: 15 Min. Pro Person approx. 240 kcal, E: 9 g, F: 4 g, KH: 39 g

Paprika cabbage soup

Ingredients for 4 persons:

  • 250 g white cabbage
  • onion
  • 1/4 celeriac
  • 1 rotten bell pepper
  • 3 carrots
  • 1 leek
  • 1/2 cauliflower
  • 1 pack of tomato passata (approx. 400 g)
  • 500 ml vegetable broth
  • 2 tbsp chopped parsley

Preparation:

Clean the white cabbage. Remove stalk and cut into strips. Peel off the onion. Peel celery. Rinse and wash the peppers. peel carrots. Cut everything into cubes.

Clean the leek, rinse and cut into rings. Clean the cauliflower and divide into florets.

Briefly sauté the cabbage with onion and leek without fat . Add tomatoes, broth and remaining vegetables. Simmer for about 25 minutes. Sprinkle with parsley.

Garen: 30 Min. Pro Person approx. 70 kcal, E: 4 g, F: 1 g, KH: 12 g

Roasted vegetables with mint yoghurt

For 2 servings:

  • 1 cauliflower
  • 3 large carrots
  • 1 tbsp peanut oil
  • grated zest of 1 lemon
  • 1 pinch of sea salt flakes
  • 1 pinch of freshly ground pepper
  • 1 tsp paprika powder
  • 1 tsp cumin seeds
  • 1 TL Sesame seeds
  • Lemon Mint Yogurt:
  • 2 THE Sojajoghurt
  • abraded Zest and juice of 1/2 lemon
  • 1 pinch paprika powder
  • 3 mint leaves, finely chopped
  • 1 pinch of salt
  • 1 pinch of freshly ground pepper

Preparation:

  • Preheat the oven to 200 degrees (180 degrees for a fan oven).
  • Separate cauliflower into individual florets, cut in half and place in a large bowl. Peel the carrots, cut diagonally into 1 cm thick slices and also add to the bowl.
  • Add the oil, lemon zest, salt, pepper, paprika, cumin and sesame seeds and mix well until the vegetables are coated all over with the spice mixture. Put everything in a greased casserole dish and bake in the preheated oven for 20 minutes.
  • Meanwhile, mix the yoghurt with the remaining ingredients until smooth and place in the fridge.
  • Drizzle the vegetables with the lemon-mint yoghurt and serve.

Pro Portion ca. 210 kcal, E: 4 g, F: 5 g, KH: 20 g

Lemon chicken

For 4 servings:

  • 3 large onions, finely diced
  • 2 tbsp olive oil
  • 4 skinless chicken breast fillets ( 150 g each), cut crosswise into 3 pieces
  • 2 handfuls of flat-leaf parsley, finely chopped
  • 1 tbsp freshly grated ginger
  • 1 Prize Safranfäden
  • 10 green olives, pitted
  • 3 preserved lemons, finely chopped
  • 1.2 l chicken broth
  • Salt pepper
  • Coriander leaves for garnish

Preparation:

  • Heat the oil in a saucepan, sauté the onions in it. Add the meat and sear on both sides until golden brown. Add the parsley, ginger, saffron, olives and lemons. Pour over the broth, bring to the boil and simmer for 10 minutes.
  • Remove the meat from the pot and keep warm.
  • Let the sauce reduce for at least 40 minutes until thick. Put the meat back into the sauce and season.
  • Garnish the lemon chicken with coriander leaves and z. B. Serve with rice or couscous.

Pro Portion ca. 340 kcal, E: 35 g, F: 8 g, KH: 12 g

Sweet Potato Frittata

For 4 large pieces:

  • 3 sweet potatoes, peeled and cut into 1 inch cubes
  • 1 tbsp olive oil and some oil for drizzling
  • 1 sprig of rosemary
  • 1/2 red onion, sliced ​​into rings
  • 1 garlic clove, crushed
  • 6 Owner
  • 100 ml Reismilch
  • Salt pepper
  • 1 handful of pumpkin seeds

Preparation:

  • Preheat the oven to 200 degrees (180 degrees for a fan oven). Line a tray with baking paper.
  • Spread the diced sweet potatoes on the baking sheet and drizzle with olive oil. Pluck the rosemary leaves, leave them whole or chop them finely and sprinkle over the potatoes. Roast the potatoes in the oven for 20 minutes.
  • Scatter the onion and garlic over the potatoes and return to the oven for a further 10 minutes, until the diced potatoes are soft and lightly browned.
  • Meanwhile, whisk eggs and rice milk in a bowl with salt and pepper.
  • Heat the olive oil in a coated pan with a diameter of approx. 24 cm. Once hot, add the sweet potato and onion mixture to the pan and spread evenly. Then pour over the egg mixture and reduce the heat to medium-high. Allow the egg to set a little (it will set at the edges first).
  • When the top of the frittata is almost set, sprinkle over the pumpkin seeds and place the pan in the oven for 10 minutes.
  • Take the finished frittata out of the oven, let it cool for a few minutes and then cut into pieces.

Approx. 300 kcal per piece, E: 6 g, F: 5 g, KH: 21 g

Power substances from nature: 5 spices with a detox effect

  • Rosemary strengthens weak nerves, raises blood pressure and helps against flatulence.
  • With its essential oils, ginger stimulates the circulation and blood flow.
  • Cayenne pepper loosens tense muscles, stimulates digestion and also has a slightly analgesic effect.
  • Cardamom helps the kidneys remove waste and toxins from our body.
  • Turmeric stimulates liver and bile function and is ideal for heartburn. It also supports the body in detoxification.

Sport promotes the detox effect

In addition to the right diet, exercise, gymnastics and yoga also promote detoxification. Massages and acupressure stimulate the metabolism and thus help to remove toxins. Go to the sauna or steam room. Sweating cleanses the organism. Warm wraps on the upper abdomen are good for the liver and intestines.

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