Happy detox, foodies. If your January feels already wonderful and light, my detox recipes will make it fabulous!
A glass of freshly squeezed lemon juice mixed with warm water taken every day the first thing in the morning is perhaps one of the best and easiest ways to start your detox. Lemon water is a great immune booster, maintains pH balance, improves digestion, is great for the liver and the blood vessels, eases lymphatic disorders and is a natural diuretic. Twice a week, after a half-an-hour-break after the lemon water, I drink my Morning Green Smoothie to cleanse my system. Both these drinks are excellent to kick-start your morning and in this way, I am getting the best of both!
A detox diet is most effective when you cut down on sugar, alcohol, caffeine and refined carbs. Adhering to more plant-based diet rather than more meat-based diet always helps. But for those like me, who can’t go for an all-veg diet for a few days at a stretch, eating seafood or meat in moderation is the key. Choose the commonly available chicken breast, as it has less fat.
This month, I have shared easy and tasty detox recipes for you to help with your January detox. Well, I would like to tell you here that I myself don’t adhere to a strictly detox diet on a daily basis, but I try out many detox recipes throughout the week. I make it a point to drink lots of water throughout the day and eat only healthy food. I make sure that I “chew” properly and slowly. Thanks to my good food choices, I feel so energetic and happy all the time!
Detox is not a punishment. I don’t eat or drink anything if it doesn’t appeal to my tastebuds. So even if I love detox recipes, I won’t drink stuff like “activated-charcoal drink,” which is trending as a detox drink in 2015. Instead, I would not mind sipping this flavourful vegetarian detox soup everyday! Do let me know if you loved this recipe and feel free to share.
My Vegan recipe of Sprout and Red Cabbage Soup was published in Being Woman magazine, November 2014 issue.
Sprout and Red Cabbage Soup
- Bean sprouts: 200 g
- Alfalfa sprouts: 20 g
- Red cabbage: 150 g
- Cucumber chopped: 1
- Yellow zucchini chopped: 150 g
- Salt: 1.5 tsp
- Water: 1 litre
- Sugar: 1.5 tbsp
- Tamarind paste: ¾ tsp
- Cumin powder: 1 tsp
- Thinly sliced onions: 1 cup
- Garlic paste: ¼ tsp
- Kaffir lime leaves roughly torn: 5
- Roasted watermelon seeds: 1 tsp
- Freshly ground black pepper: according to taste
- Extra virgin olive oil: 1 tbsp
- In a pressure cooker, add the bean sprouts, alfalfa sprouts, red cabbage, cucumber and yellow zucchini, along with half the amount of salt. Add the water and stir the contents. Pressure-cook until two whistles are done. Switch off the gas and open the lid after five minutes. Strain and reserve the liquid. Puree the solids and stir into the reserved warm liquid. Add the torn kaffir leaves to the liquid.
- In a pan, add the oil. When it is warm, add the onions and rest of the salt. Simmer and cook until the onions turn golden and soft.
- In a small bowl, take 3 tbsp of the soup and mix it with the sugar, tamarind and garlic pastes and cumin powder. Add this mixture to the onions and sauté continuously on a low flame, till all the water evaporates and the onions release the oil.
- Remove the lime leaves from the reserved liquid and pour the liquid to the pan and stir. Bring this to a slow boil, stirring the soup occasionally.
- While serving, garnish the soup with some fresh sprouts, lime leaves and roasted pumpkin seeds. Season with freshly ground black pepper.
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