In our first post, Detox for beginners, I outlined the basic meal structure as well as some tips and tricks to make it easier. Here, you’ll find the recipes for lunch and dinner. Generally, the recipes are easy to make, are affordable, and also packed with nutrients and fiber.
A warm bowl of Mujadara is on the menu for all 3 days during the detox. Mujadara is a traditional Middle Eastern food that contains a mixture of rice, beans, and spices. It’s also high in protein, very easy to digest, and especially tasty.
Moreover, for this recipe, we will use mung bean sprouts instead of lentils. Mung beans are full of healthy nutrients. In fact, they are rich in minerals and vitamins and are also high in antioxidants that can help prevent diseases. Additionally, mung beans can help promote weight loss by raising the levels of the hormone that makes you feel full. As a result, you’ll eat less because you don’t feel hungry.
More info on mung bean sprouts health benefits
How to Grow Mung Bean Sprouts – Cheap Easy Method
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Mujadara from Jaffa
Materials
- 1 cup brown or white basmati rice
- 1 cup mung bean sprouts
- 2 cups vegetables of choice: asparagus, broccoli, green beans, zucchini, celery, carrots, etc. sliced and roasted
- 1 bunch fresh parsley
- 2 onions, sliced
- 1½ tsp ground turmeric
- 1 tsp ground cumin
- 1 tbsp sea salt
- 2 tbsp olive oil
Instructions
- Soak the mung beans overnight in water. Drain and rinse, sprout them for one day or until the sprouts are 1 cm.
- Preheat the oven to 200 °C.
- Wash the rice until the water runs clear.
- Place the vegetables on baking paper, and add salt, pepper and olive oil. Roast until soft.
- Warm oil in a small saucepan over medium-high heat. Add the rice and fry until completely dry and lightly roasted from the tips. Add 2 cups of water and let the mixture boil for some time. Put the lid on and turn the heat low.
- Add spices and cook for 10 minutes on low heat and do not open the lid during this time. Once you’re done cooking, cover the container and let stand another 5 to 10 minutes.
- In a medium-sized pot, place 1 cup mung beans and 3 cups of water. Bring to a boil. Reduce the heat to medium-low and cook until tender, about 20 minutes.
- Peel the onions and slice thinly. Heat 1 tbsp oil in a medium heavy-bottomed saucepan placed over high heat and add the onions. Fry for 5 to 7 minutes, stirring occasionally with a slotted spoon, until the onion takes on a nice golden brown color and turns crispy onion.
- Mix all the ingredients in a big bowl, and add salt and pepper to taste.
- Garnish with fresh parsley.
Notes
Finally, for dinner during your 3 days detox will be one of two soups: a Vegan Vegetable Soup or warming Thai orange soup with fresh basil, coconut cream, and ginger. Keep in mind that the recipes are for multiple servings. You can even freeze leftovers to use for another time.
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Vegan Vegetable Soup
Materials
- 1 leek chopped
- 1 large celery root sliced
- 1 onion chopped
- 3 carrots chopped
- 2 peach pumpkins sliced
- 2 zucchini chopped
- 1 fennel sliced
- 1 parsley root sliced
- Salt to taste to taste
- 1 tbsp olive oil extra virgin
- Water/veggie stock fill 3 fingers from the end of the put
- 4 bay leaves
Instructions
- In a large soup pot, add the extra virgin olive oil and bring to medium heat. Add in the chopped carrots, fennel, celery, onion, roots, and leeks and stir fry for about 5 to 10 minutes.
- Add the rest of the ingredients and stir thoroughly. Add enough water to cover the vegetables 3 cm from the lid of the pot.
- Cover the pot and cook the soup for about 45 to 60 minutes. Make sure all the vegetables are well-cooked and are softened-up.
- Add fresh herbs and continue to cook for 10 more minutes.
- You can take out the herbs if you are looking for a clearer soup.
Thai orange soup with fresh basil
Materials
- 2 tbsp sesame oil
- 1 onion chopped
- 3 clove garlic chopped
- 4 cups carrot peeled and chopped
- ½ tbsp pepper
- 1 tbsp salt
- ½ cup orange lentils not on detox
- 1 tbsp peanut butter organic
- 3 cups water
- 1 tbsp chili flakes
- 1 tbsp ground cumin
- 3 tbsp minced fresh ginger root
- ¾ cup unsweetened coconut milk
- 1 pack fresh basil for garnish
Instructions
- Heat a large pot over medium-high heat. Add in sesame oil, onion, and garlic and stir fry for about 5 to 10 minutes.
- Add the ginger and carrot. Stir well, and cook for another minute.
- Add all spices and peanut butter and stir well.
- Bring to a low boil, then reduce the heat to a simmer. Cover the pot and cook the soup for about 40 to 60 minutes. Make sure all the vegetables are soft.
- Then add the water. Bring to a boil, then lower the heat to a simmer. Cook for 20 minutes or until the carrots are just tender.
- Add the coconut milk and cook for another 5 minutes.
- Use an immersion blender and blend until smooth and creamy.
- Garnish with basil and chili flakes.
Back to the: A Gentle 3-Day Detox For Beginners
Back to the: Detox For Beginners: Breakfast Recipes
Enjoy
