Recipes: Detox Eats

A few of the meals we've enjoyed while on our 1 week detox. These recipes emphasize natural ingredients (fruit, veg, grains), avoid preservatives and other artificial additives.

Grilled Tomato Salsa

4 large vine-ripened tomatoes
1/2 red onion, finely chopped
1-2 garlic cloves, crushed
1-2 small red or green chillies, seeded and finely chopped (we used jalapenos)
3 tablespoons chopped coriander leaves
1 tablespoon olive oil
1 tablespoon lime or lemon juice

1. Cut the tomatoes in half and remove the seeds. Grill (broil) the tomatoes on a foil-lined tray until the skin is blistered and loose. Peel off the skin, cool and then chop the flesh.

2. Combine the tomato, onion, garlic, chilli, coriander, olive oil and lime or lemon juice in a bowl. Season with salt and freshly ground black pepper. Set aside at room temperature for at least an hour before serving.

Recipe from our book “A Cook’s Book of Sauces: Mayonnaise, Hollandaise, Béarnaise’. Available on Google Books: http://bit.ly/fwgLME

White Bean Polpettine

400g canned white beans
2 tbsp chopped parsley (we used coriander)
sea salt and pepper
freshly grated nutmeg
1/2 egg, beaten
2 tbsp breadcrumbs (make your own with old bread, store bought contains additives)
1 tbsp EVOO

Drain the beans, rinse and mash thoroughly.
Mix with parsley, sea salt, pepper and nutmeg to taste.
Beat in the egg.
Mix in the breadcrumbs gradually, until the mixture is firm enough to mould.
Shape into 4 patties and lightly coat with breadcrumbs.
Heat the olive oil in a non-stick pan.
Cook the patties gently on both sides until golden.

Serve with lemon wedges, Grilled Tomato Salsa, Rye toast and side of veg (we added steamed carrots).

Recipe from library book: Jill Dupleix Lighten Up. Referenced here: http://bit.ly/gPQ9Ab

Ad-lib Slaw

Cabbage, thinly sliced
Carrot, shredded
Beetroot, thinly sliced
Apple, cubed
Red onion, diced
Raisins
Sunflower seeds

Ad-lib Balsamic

Oil
Balsamic
Onion, minced
Garlic, minced

Pour balsamic, add onion and garlic. Slowly blend in oil until blended to your liking.

Potato-Green Bean Salad with Lemon and Basil

24 ounces (680 g) small new potatoes
8 ounces (240 g) raw green beans
¼ cup (10 g) basil leaves, packed
1 tablespoon lemon juice, freshly squeezed
1-2 garlic cloves, peeled
2 teaspoons light-colored miso (or salt to taste)
1-2 tablespoons water
additional lemon juice, salt, and freshly ground black pepper to taste

Scrub potatoes well and cut into bite-size pieces. (Halve very small potatoes and quarter larger ones.) Bring a pot of water to a boil, add potatoes, and cook until just tender but not falling apart (10-20 minutes, depending on size of potatoes). When done, drain and rinse briefly with cold water.

Meanwhile, prepare the green beans. Trim ends and cut beans into bite-sized pieces, 1 to 1 1/2-inches long. Bring a pot of water to a boil, add the green beans, and cook until tender but still bright green and crisp, 5 to 10 minutes. (Or steam in pressure cooker: place in steamer basket over boiling water, seal cooker, and cook for 3 minutes; use quick release to bring pressure down.) Drain water from beans and immediately plunge them into a bath of ice and water to stop cooking.

To make the dressing, place 2 ounces of the cooked potatoes (60 g) into a small food processor or mini blender. Add basil, lemon juice, garlic, miso, and 1 tablespoon water. Process until creamy, scraping down sides and adding more water if necessary. Drain the green beans and add them to the potatoes in a large serving bowl. Gently fold in the dressing. Cover and refrigerate for at least 2 hours, to allow flavours to blend.

Recipe from Fat Free Vegan.com: Potato-Green Bean Salad with Lemon Basil

Refried Beans

2 cups dried pinto or turtle/black beans, cover with 4 inches of water for 2.5 hours on medium-high.
In a pan, fry 1 onion and 2 cloves of garlic, diced.
When beans become soft, mash 1 ladle at a time into onion and garlic mixture.
Salt to taste.

Sean’s Refried Bean & Rice Burritos

Fragrant Rice
1 cup rice, 2 cups water
1 tomato, diced
1/2 tsp cumin, cinnamon, paprika
raisins (optional)
1 stock cube

Bring water to a boil. Dissolve stock cube, add rice, cover and simmer until rice becomes sticky. Add spices and diced tomato, stir until well mixed. Cover until cooked.

Fill tortilla with fragrant rice, refried beans, shredded lettuce, salsa and sour cream and cheese (if desired). Heat filled and folded burritos on a hot pan, until browned on each side.