Detoxing is nice and all.
But you won’t keep that post-detox glow if you jump right back into a diet filled with heavy, fatty and generally unhealthy foods. « Breaking a cleanse » is AS IMPORTANT as the cleanse itself and will influence how long the benefits of your cleanse last. Tthe goal is to slowly reintegrate solid foods into your diet step by step and not to over rush anything.
How does that look like in detail, you ask?
The most important thing to remember is to keep it simple. Think easy-to-digest foods such as steamed or puréed vegetables, veggie soups or raw salads. This might sound like a « cleanse after the cleanse », but it will be worth it if you pull through. We know that the idea of this sounds unbearably hard, but trust us, we have had our fair share of « binge eating on pizza post-detox » and have felt the ramifications of this faux-pas on our bodies first hand.
Try to stay away from animal products for at least three days. Once you do start, opt for (organic) chicken instead of beef or fish in order to avoid possible mercury. The general rule is to not overdue it with animal products in the beginning. During your detox phase, you probably ate/drank much slower and consciously than you usually do. Why not try and integrate this awareness into your daily eating habits now? You will very likely realise, that your body needs less than what you have been fuelling it with before, and maybe you won’t even be craving meat & dairy that much anymore.
But let’s cut to the chase: Here are our top 3 post-detox recipes for you!
Green Pea Soup
We snitched this recipe from our friends over at GreenKitchenStories. It’s one of our favourite soups, and since the colder season is coming up, we thought it would be the perfect opportunity for us to introduce you to this green pea soup.
Ingredients (serves 4):
1 tablespoon extra virgin olive oil
1 onion, chopped
1 clove garlic
1/2 teaspoon sea salt
1 pinch of chili powder
1,5 cup (4 dl) frozen green peas
4 cups (1 l) vegetable broth
1/2 lemon (juice)
1/3 cup (0,8 dl) oat cream (we replace this with coconut milk)
Add olive oil to a pot over medium-high heat. Stir in the onion, garlic, sea salt and chili and cook until the onions soften. Add the green peas and broth. Let it boil and then lower the heat and let it simmer for 10 minutes. Pour half of the broth away into a bowl. Use a hand blender to puree the soup. Stir in the oat cream or coconut milk, lemon juice, thyme and more salt if needed. If the soup is to thick add some of the broth. Pour into bowls and serve hot.
Spaghetti with sweet potato & garlicky kale
Yes, you are allowed to eat pasta after your detox. Just not the conventional one. They are healthy alternatives everywhere now, from whole wheat to spelt, multigrain and many other gluten free varieties made with quinoa, brown rice or the like. We know many people that are skeptical at first, but are blown away once they taste the pasta-alternatives and even can’t resist to take seconds!
We got this recipe from My New Roots and just had to share it with you guys. Kale is usually super hard to find in Switzerland, but guess what: it’s kale season now. You should be able to find it in big supermarkets, though your best bet is your local food market.
Ingredients (serves 4):
1 small bunch kale, stems removed and chopped (about 8 to 10 stalks)
1 large sweet potato, cubed (about 3 cups, skin on)
1 pint grape or cherry tomatoes, halved
6 cloves garlic, minced
12 oz fiber-rich spaghetti, such as whole wheat, spelt, quinoa, or brown rice pasta
2 Tbsp extra-virgin olive oil
¼ cup toasted pine nuts
Juice of ½ lemon
Red pepper flakes, to taste
Put a pot of well-salted water on to boil. Prepare all veggies for cooking. Add pasta to boiling water and cook according to package directions. Drain and return to the pot. Meanwhile, in a large skillet over medium heat, add oil, a few pinches of sea salt and sweet potatoes. Cook, uncovered, without stirring, 5 minutes. Toss potatoes once, cover skillet with lid, and cook 5 minutes more . Add garlic, kale, tomatoes, and red pepper flakes. Crush a few tomatoes on the bottom of the skillet so that their juices are released (this will help steam the kale). Cook just until the kale has wilted and turns bright green, 2 to 3 minutes. Remove from heat. Squeeze lemon juice over the vegetables. (Bonus: Lemon juice’s vitamin C helps your body absorb the iron from the kale.) Toss cooked pasta with olive oil. Add sautéed vegetables and pine nuts and toss. Season with sea salt to taste.
Superfood sprinkled – banana snack
This is an in-house creation from our #fntcrew member @steffejung. Super easy to make, packed full with super foods and perfect as a snack in-between.
Organic peanut butter
Cut the banana lengthwise (like in the picture), coat it with a thin (or thick for all those PB lovers out there!) layer of peanut butter and simply sprinkle the rest of the ingredients on top. The amount is totally up to you.