The festive season brings with it not get-togethers and exchange of gifts but also gluttony. This is officially the time when most people end up binge-eating guilt-free, optimistically hoping to burn all the calories post-celebrations. While all that indulgence may make you feel thrilled, it can also prove to be harmful to your body in the long run. So, it makes sense to opt for a detox once the festivities are over. If you're wondering where to start, here are three fairly easy recipes you can try out.
1. Pumpkin Papaya Superfood Acai Bowl | Breakfast
Prep Time: 10 mins | Serves: 2
Add zest to your food with a splash of orange hues. Opt for papaya and pumpkin in your acai bowls. The result turns out to be an out-of-this-world creamy and delicious dish, with a hefty dose of vitamins A, C, and E, potassium, antioxidants, and protein-digesting enzymes.
You Need:
• 1 açai smoothie pack
• 1/2 can organic pumpkin (or 1/2 cup chopped baked pumpkin)
• Papaya, half cup
• 1 banana, half-ripe
• 1 tablespoon pumpkin pie spice
• 1 cup almond milk
• Toppings: granola, remaining banana, papaya, cashews, goji berries and pomegranate seeds
Method:
Blend all the ingredients, and once transferred into a bowl, add the toppings.
2. Detox Salad | Lunch
Prep Time: 15 minutes | Serves: 2
This light and invigorating salad is packed with nutrients and will leave you feeling energised.
You Need:
• 2 broccoli heads (1 bunch) with stems removed
• 1 cauliflower head, stem removed
• 2.5 cups carrots, shredded
• Sunflower seeds, 1/2 cup
• Currants, 1 cup
• 1/2 cup fresh parsley, finely chopped
• Half cup of raisins
• 4-6 tbsp freshly squeezed lemon juice, to taste
• Salt and pepper to taste
• Maple syrup, for topping
Method:
1. Finely chop the broccoli (no stems) in a food processor (or by hand). Place in a large mixing bowl.
2. Finely chop the cauliflower (without the stems) and add to the bowl. Carry on with the carrots in the same manner.
3. Add the sunflower seeds, currants, raisins, and parsley and stir to combine. Season with lemon juice and salt and pepper to taste.
4. Add some maple syrup over it, as per your requirement.
3. Coconut Lentil Soup With Lemongrass And Ginger | Dinner
Prep Time: 15 mins | Cook Time: 30 Mins | Serves: 2
Red lentils, coconut milk, and butternut squash or pumpkin are used in this healthful vegan soup. Best served with hot cooked rice.
You Need:
• 2 cups sorted and rinsed red lentils (or yellow split peas)
• 6-8 cups vegetable broth (may alternatively use water - add less for a thicker soup)
• 1 onion, diced
• 2 cups pumpkin or butternut squash, diced
• 1 coconut milk can (full fat)
• 1 tsp paste of lemongrass
• 1 tsp freshly grated fresh ginger
• 1 tbsp garlic powder
• Curry powder, 1 tbsp, to taste
• 2 fresh or frozen kaffir lime leaves (or strips of lime zest)
• Salt, to taste, and a pinch of sugar
• Cilantro, chopped green onions, sliced green or red Thai chillies, for garnish
Method:
1. In a pot, combine the lentils, onion, and vegetable broth. Bring to a low simmer, cover, and cook for 15-20 minutes, or until lentils begin to soften. Combine the diced squash, coconut milk, lemongrass paste, ginger, garlic, and kaffir lime leaves in a large mixing bowl. Season with salt and pepper to taste. Return to a moderate simmer and cook, stirring occasionally, until the lentils are broken down and the squash is soft. Season to taste and adjust seasonings as needed. Add a pinch of sugar to the mix.
2. To serve, spoon the soup over hot, cooked rice and top with chosen garnishes.
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