When I act on the notion of detoxification, I embrace the idea that food in its natural state—and close to its natural state—is medicine.
When my kind of detox meal comes to mind, it usually involves something deeply green, like kale or collards or some other form of incredibly nutritious leafy vegetable, then some sort of citrus (which is going to give you a ton of bioavailable nutrients), and possibly a whole grain or some other very beneficial form of fat and protein to make it a truly balanced and incredibly delicious meal.
The 14 Best Detox meals
1. Green Detox Smoothie
My Green Detox Smoothie is an invigorating jumpstart to the day, and so it serves as my go-to breakfast—a vibrant, nutrient-dense blend of greens and superfoods that might just save the world. When asked what they can do to make a difference, I urge people to drink more smoothies.
That alone won’t turn the tide on climate change, but it’s got some potential.
Ingredients
1 cup spinach leaves
1/2 cup kale leaves, stems removed
1 banana
1 cup almond milk (unsweetened)
1/2 cup pineapple chunks (fresh or frozen)
1 tablespoon chia seeds
1 teaspoon grated ginger
1 tablespoon lemon juice
Instructions
1. Place the spinach and kale leaves in a blender.
2. Combine the banana, almond milk, and chunks of pineapple in the blender.
3. Add the chia seeds and the grated ginger.
4. Add the lemon juice.
5. Combine all components by blending them at high speed until they are smooth and thoroughly mixed.
6. Serve the smoothie right after pouring it into a glass. If you’d rather have a colder version, toss in some ice cubes before blending.
2. Lemon Ginger Detox Drink
There’s nothing quite like beginning the day with a bright, alive, lemon detox drink. It couldn’t be simpler: fresh lemon juice, hot (but not boiling) water, and, if I feel like kicking it up a notch, a little freshly grated ginger.
On the detox spectrum, the drink ranks low in intensity and high in ease. There’s no overhauling my food choices or obsessive counting of calories, and I can still enjoy the sweet zing of honey.
If anything, the drink serves as a gentle reminder that this day and every day are opportunities to detox—in mind, body, and spirit.
Ingredients
Lemon juice (from 1 lemon)
1 tablespoon freshly grated ginger
1 tablespoon honey (optional)
2 cups warm water
Pinch of cayenne pepper (optional)#
Instructions
1. Extract the juice from a single lemon into a container, such as a cup or mug.
2. Take approximately 1 tablespoon of fresh ginger, and then grate it finely. Add the ginger to the lemon juice.
3. Pour 2 cups of hot water over the lemon and ginger mixture
4. If additional sweetness is desired, stir in 1 tablespoon of honey.
5. If you want an extra detoxifying boost, you can add a pinch of cayenne pepper.
6. Combine all the ingredients thoroughly and savor the warmth of your delightful Lemon Ginger Detox Drink.
3. Kale and Quinoa Detox Salad
I delight in how a Detox Salad of Kale and Quinoa unites sustaining elements into a revitalizing meal choice. The one I’m fond of features the following:
Quinoa, a complete protein,
Kale, a vibrant green packed with nutrients,
And, my favorite, cherry tomatoes, which lend themselves to a medley of delightful colors, shapes, and textures.
Ingredients
1 cup quinoa
2 cups water
1 bunch kale, stems removed and leaves chopped
1 cup cherry tomatoes, halved
1 cucumber, diced
1/4 cup red onion, finely chopped
1/4 cup almonds, sliced or slivered
1/4 cup sunflower seeds
1/4 cup dried cranberries
1/4 cup lemon juice
3 tablespoons olive oil
Salt and pepper to taste
Instructions
1. Wash the quinoa in cold water. In a medium pot, combine the rinsed quinoa with the appropriate amount of water. Bring to a boil; then turn down the heat and let it simmer for 15 minutes. The quinoa is ready when it has absorbed all the water, and its fluffy, tender grains are a bit al dente. Spread the quinoa out on a large porcelain dish to cool down.
2. Take a big bowl and put the chopped kale in it. Add a pinch of salt. Now, for the next step, you will need to use your hands—think of it as performing a mini spa treatment for the kale. Massage the kale for a minute or two until it softens and darkens in color.
3. Combine the kale with the cooked quinoa, halved cherry tomatoes, diced cucumber, chopped red onion, slivered almonds, sunflower seeds, and dried cranberries.
4. Whisk together in a small bowl the lemon juice, olive oil, salt, and pepper. Pour the dressing over the salad and mix well to incorporate.
5. Allow the salad to rest for a minimum of 15 minutes so that the flavors can come together before you serve it. You can serve it either cold or at room temperature.
4. Turmeric Detox Soup
My search for tasty, nourishing foods has led me to a warming detox soup starring turmeric. With the ginger and garlic forming the base, I could imagine the soup being served in a small bowl as part of a feast of vital foods, each chosen for its specific beneficial properties.
Ingredients
1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 large carrot, chopped
1 sweet potato, peeled and chopped
1 cup cauliflower florets
4 cups vegetable broth
1 can (15 oz) coconut milk
Salt and pepper to taste
Juice of 1 lemon
Fresh cilantro, for garnish
Instructions
1. In a sizable pot, heat the olive oil over medium heat. Put in the chopped onion and sauté it until it turns translucent, which should take about 5 minutes.
2. Add the garlic, ginger, turmeric, cumin, and coriander. Sauté for another minute until the scent is enticing.
3. Incorporate the carrot, sweet potato, and cauliflower florets into the pot. Stir to ensure the vegetables are evenly coated in the spices.
4. Add the vegetable broth and bring to a boil. Reduce the heat and let it simmer for about 20 minutes, or until the veggies are tender.
5. Mix the coconut milk and spices into the main dish, allowing it to meld with the other ingredients. Season with salt, pepper, and lemon juice to taste, and then let it come together on the stove for another 5 minutes.
6. Puree the soup until smooth using an immersion blender. Serve it hot, and garnish with freshly chopped cilantro.
5. Cucumber Mint Detox Water
I adore cucumber mint detox water for its refreshment and invigoration. When you combine crisp cucumber with the fragrant mint from my garden, and if you were to optionally add lemon zest, you would create a simple beverage that, when sipped, makes you feel like you’re in a spa and not in your office.
Mine always chills for hours, allowing the flavors to meld harmoniously.
Ingredients
1 medium cucumber
10-15 fresh mint leaves
1 lemon (optional)
1-2 liters of water
Ice cubes (optional)
Instructions
1. Rinse the cucumber and mint leaves well under cold, running water to get rid of any dirt or pesticides.
2. Cut the cucumber into very thin rounds. You can leave the skin on for extra nutrients, though peeling the cucumber is just as tasty and nutritious.
3. When using lemon, cut it into thin, round slices, too.
4. In a pretty substantial pitcher, mix up the cucumber slices, mint leaves, and lemon slices (if you choose to use them).
5. Pour 1 to 2 liters of cold water over the ingredients in the pitcher.
6. Gently combine the ingredients in a pitcher, then let the detox water infuse in the refrigerator for 2 hours, or overnight for a bolder taste. When you’re ready to enjoy it, pour the detox water into a glass. You can add ice if you want it extra refreshing.
6. Avocado Detox Wrap
I really enjoy this wrap’s mix of creamy avocado, crunchy carrot, and fresh spinach leaves—it tastes so wholesome and is so simple to prepare that I’m tempted to make it every day for lunch. Alfalfa sprouts give the wrap a nice crunch, and lemon juice ties the whole thing together.
Ingredients
1 ripe avocado
1/2 cup grated carrots
1/2 cup sliced cucumber
1/2 cup fresh spinach leaves
1/4 cup alfalfa sprouts
1 tablespoon lemon juice
Salt and pepper to taste
1 or 2 whole grain wraps or large lettuce leaves
Optional: 2 tablespoons hummus or Greek yogurt
Instructions
1. Using a sharp knife, cut the avocado in half lengthwise. Twist the two halves apart to reveal the pit. Use the knife to chop into the pit and twist to remove it. With a large spoon, scoop out the green flesh from the inside of each half. Add it to a medium mixing bowl.
2. Place the whole-grain wrap or lettuce leaves flat on a clean surface.
3. If you are using them, apply a very thin layer of optional hummus or Greek yogurt to the wrap or to the leaves.
4. Distribute the mashed avocado uniformly across the wrap or leafy greens.
5. Place a layer of grated carrots, cucumber slices, spinach leaves, and alfalfa sprouts on top.
6. Take great care when rolling the wrap or tucking the sides of the lettuce leaves to enclose the filling. Slice the roll or the stuffed lettuce in half and serve straightaway.
7. Beetroot Detox Juice
There is nothing better than starting the morning with a detox juice that bursts with the flavors of beetroot, carrot, and apple. Not only is this juice superbly delicious, but it’s also teeming with the kind of vitamins, minerals, and antioxidants that put a kind of “zing” in my step for the rest of the day.
I boost the juice even further by adding some juice from a freshly squeezed lime, a little bit of celery, and a section of ginger (which I know from experience always keeps the doctor away).
Ingredients
Beetroot (1 medium, peeled and chopped)
Carrot (1 large, peeled and chopped)
Apple (1 medium, cored and chopped)
Celery stalks (2, chopped)
Fresh ginger (1-inch piece, peeled)
Lemon (1/2, juiced)
Water (1 cup)
Ice cubes (optional)
Instructions
1. Add the chopped beetroot, carrot, apple, celery, and ginger to a blender.
2. To the blender, add the juice of half a lemon and one cup of water.
3. Mix the combination at a high velocity until it achieves a uniform consistency.
4. If you wish, you can pass the juice through a fine mesh strainer or cheesecloth. This will give you a pulp-free juice.
5. If you like your juice cold, pour it over ice cubes in glasses.
6. To savor the fresh nutrients and flavors, serve right away.
8. Detox Lentil Stew
Detox Lentil Stew is the nourishing meal I reach for when I need a comfort food boost that also happens to be good for my health. Lentils, carrots, and celery are the kind of ingredients you want in a dish when you’re trying to eat more of what’s good for you and less of what’s not.
But the real reason I adore this stew has little to do with health and everything to do with flavor. The warm spices—cumin, turmeric, ginger, and others—make the dish feel like a proper dinner instead of just something to eat when you’re detoxing.
Ingredients
1 tablespoon olive oil
1 onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground turmeric
1/2 teaspoon ground coriander
1/2 teaspoon smoked paprika
1 1/2 cups dried lentils, rinsed
1 can (14.5 oz) diced tomatoes, with juices
6 cups vegetable broth
1 bay leaf
Salt and pepper to taste
2 cups kale, chopped
1 tablespoon lemon juice
Instructions
1. In a large pot, warm the olive oil over medium heat. Toss in the onion, carrot, and celery, and sauté until softened, which should take about 5-7 minutes.
2. Add the garlic, cumin, turmeric, coriander, and smoked paprika, and cook them for 1 more minute, until they become aromatic and fragrant.
3. Incorporate the lentils, tomatoes, broth, and bay leaf into the combination. Heat it up until boiling, then cover and reduce the mixture to a low simmer. Cook it up for 25-30 minutes, or until the lentils are softened and ready to eat.
4. Take out the bay leaf and add salt and pepper to the stew until it tastes just right. Then mix in the finely chopped kale and let the whole thing simmer for just 5 more minutes, until the bright green kale has wilted down to tender bits in the stew.
5. Squeeze lemon juice on top and serve hot. You can enjoy your Detox Lentil Stew as a meal that’s both nourishing and loaded with flavor.
9. Pineapple Detox Salad
Creating colorful culinary delights is my passion, and this detox salad made with pineapple is one of my recent staples. It combines fresh pineapple, which is packed with bromelain, an enzyme that aids digestion and break down proteins, with cucumber, which is a natural diuretic and quite hydrating, and avocado, which is a good source of fiber and helps to make this medley satisfyingly creamy.
All that detox goodness makes it even better to eat.
Ingredients
1 cup fresh pineapple, diced
1 cucumber, thinly sliced
1 avocado, diced
1/4 cup red onion, thinly sliced
1/4 cup fresh cilantro, chopped
2 tablespoons lime juice
1 tablespoon olive oil
Salt and pepper to taste
Optional: 1 tablespoon chia seeds or sunflower seeds for added crunch
Instructions
1. Take a big bowl and mix the chopped pineapple, cucumber, avocado, and red onion in it.
2. Incorporate the cilantro that has been chopped into the bowl.
3. In a tiny dish, blend the lime juice, olive oil, salt, and pepper to form the dressing.
4. Toss the ingredients of the large salad with the dressing..
5. Carefully mix the salad until every part of it is thoroughly mixed with the dressing.
6. If desired, add some chia seeds or sunflower seeds on top before serving for even more texture and nutrients.
10. Detox Vegetable Stir-fry
A detox vegetable stir-fry is something that I can see myself loving. My envisioning gives me crisp broccoli florets to work with.
They will be complemented by bell peppers of various and vivid colors. Now, I could stop at these two vegetables, but kale will somehow work its way into this dish, and I’ll tell you how.
Kale is a perfect addition. Its powerful nutrition and flavor stand up to a good stir-fry.
Ingredients
1 tablespoon olive oil
2 cloves garlic, minced
1-inch piece ginger, grated
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup broccoli florets
1 cup snap peas
1 cup kale, chopped
1 carrot, julienned
2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon lemon juice
Sesame seeds for garnish
Salt and pepper to taste
Instructions
1. In a large skillet or wok, heat the olive oil over medium-high heat.
2. In a frying pan, combine the garlic and ginger and sauté them for 1-2 minutes until they smell really good.
3. Mix in the red and yellow bell peppers, the broccoli florets, and the sugar snap peas. Stir-fry for 4-5 minutes, or until the vegetables are tender-crisp.
4. Add the kale and carrot, and keep stir-frying for another 2-3 minutes, until the kale is folded and nice and crispy.
5. Incorporate the soy sauce and lemon juice and toss to coat the vegetables uniformly. Season to taste with salt and pepper.
6. Take it away from the heat, sprinkle sesame seeds over it, and dish it out while it’s still warm.
11. Cinnamon Apple Detox Water
I truly appreciate how uncomplicated yet revitalizing this drink can be. The clear and clean flavors from the apple and the cinnamon tones somehow infuse the water with this almost sweet flavor.
I always think of detox drinks as being something you have to chug or force down, but this one makes you want to sip it because it’s not just a drink; it’s an experience. And, the best part?
You’re probably already sitting on some of the ingredients.
Ingredients
1 apple, thinly sliced
1 cinnamon stick
2 liters of water
Ice cubes (optional)
Instructions
1. Rinse the apple well and cut it into very thin slices. You don’t have to remove the peel.
2. In a large pitcher, put the cinnamon stick and the apple slices.
3. Pour 2 liters of water over the apple slices and the cinnamon stick.
4. Combine the ingredients and let them sit in the refrigerator for 1-2 hours so that the flavors can meld.
5. If you would like a refreshing, icy twist on this detox water, add some ice cubes just before serving. Stir up the detox water so that all the ingredients can mingle properly and then enjoy the healthful benefits of this cinnamon detox water!
12. Berry Detox Parfait
Putting together this wholesome parfait of ingredients that I love is one of my favorite parts of mornings. I start with Greek yogurt and really get in there, stirring in a good bit of vanilla extract and a drizzle of honey to sweeten things up.
Ingredients
1 cup mixed berries (such as blueberries, strawberries, raspberries)
1 cup Greek yogurt or coconut yogurt (for a dairy-free option)
2 tablespoons chia seeds
2 tablespoons rolled oats
1 tablespoon honey or maple syrup
1 tablespoon almond butter or any nut butter
1 teaspoon vanilla extract
Fresh mint leaves for garnish (optional)
Instructions
1. Combine the chia seeds and 1/4 cup of water in a small bowl and allow them to steep for about 10 minutes until they develop a gel-like consistency.
2. In another bowl, blend the Greek yogurt (or coconut yogurt) with vanilla extract and honey or maple syrup until the mixture is perfectly smooth and holds together well.
3. A spoonful of yogurt mixture is layered at the bottom of a glass or jar. Next, a layer of mixed berries is added, followed by a sprinkle of rolled oats. These layers are done in glass or jar form.
4. Layer chia seed pudding followed by yogurt in a glass, and repeat until you’ve used all ingredients.
5. Finish the parfait with a spoonful of almond butter, a nice sprinkle of fresh berries, and if you want to be a little fancy, garnish with mint leaves.
6. You can serve these right away or chill them in the refrigerator for up to 1 hour for a relaxed, no-stress parfait experience!
13. Detox Broccoli Bowls
It brings me immense joy to make a wholesome meal such as this detox broccoli bowl, which features fresh florets of broccoli, quinoa, and sliced avocado. Shredded carrots and toasted sunflower seeds add a nice touch to this beautifully simple dish.
A quick dressing of olive oil and lemon juice makes it all come together in a perfectly delicious way.
Ingredients
- 1 head of broccoli, cut into florets
- 1 cup cooked quinoa
- 1 cup shredded carrots
- 1 avocado, sliced
- 2 tablespoons toasted sunflower seeds
- 1/4 cup diced red onion
- 1/4 cup chopped fresh parsley
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
1. Cook the broccoli florets in a steam until just tender, about 4-5 minutes. Transfer the broccoli to a bowl of ice water to stop the cooking. When cool, drain well.
2. Begin by laying down a layer of cooked quinoa in the bottom of each bowl.
3. The quinoa is topped with steamed broccoli, shredded carrots, sliced avocado, sunflower seeds, diced red onion, and chopped parsley.
4. In a tiny bowl, combine olive oil, lemon juice, salt, and pepper to make the dressing.
5. The bowls are assembled, now all that is needed is the dressing. Instruct the dining companions to drizzle the desired amount over their portion and to toss everything together before digging in.
6. Serve this detox broccoli bowl fresh and healthy, right away. Season it with additional salt and pepper to taste.
14. Ginger Carrot Detox Soup
This Ginger Carrot Detox Soup combines humble ingredients like carrots and fresh ginger to create a truly stellar broth. I included a pinch of turmeric because I like the warmth it adds and a squeeze of lemon juice because I think it brightens and freshens the soup up immeasurably.
I finished it with a sprinkling of fresh cilantro, which brings all the flavors together. But don’t worry—if you’re not a fan of cilantro, you can definitely leave it out.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 pound carrots, peeled and chopped
- 4 cups vegetable broth
- 1 teaspoon ground turmeric
- Salt and pepper, to taste
- Juice of 1 lemon
- Fresh cilantro, for garnish
Instructions
1. In a large pot, warm the olive oil over medium heat. Incorporate the diced onion, and cook until it’s nearly translucent—that’s about 5 minutes for me. You can scrape the bottom of the pot if any onion bits are sticking.
2. Add the garlic and ginger, and continue cooking for 2 more minutes, until they become aromatic.
3. Chop the carrots and sauté them for 2-3 minutes. Then pour in the vegetable broth and bring the whole thing to a boil.
4. Lower the heat and let it simmer. Add to the pan the turmeric, salt, and pepper. Cover and let it cook for about 20 minutes, or until the carrots are tender.
5. Blend the soup until smooth with an immersion blender. If using a regular blender, let the soup cool slightly and blend it in batches.
6. Incorporate lemon juice into the dish and check to see if any additional seasoning is required. Then serve it hot, with fresh cilantro as your only optional garnish.
