OUR ANNUAL NEW YEAR DETOX
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OUR ANNUAL NEW YEAR DETOX

Every January we all want to start off our year with positivity and that sometimes includes a detox. Either we cut out carbs, do dry January (not alcohol), or no meat. Whichever one you choose below are so delicious recipes you can try and include in your detox plans.


BREAKFAST – BLUEBERRY ALMOND SMOOTHIE

Starting the day with a creamy bittersweet blueberry smoothie sure feels like a treat.


SERVES 1

  1. ⅓ cup frozen cherries

  2. 1 small piece of ginger

  3. 1 tbsp agave

  4. 1 teaspoon hemp seeds

  5. 1 teaspoon chia seeds

  6. 1 teaspoon flax seeds

  7. 1 tablespoon almond butter

  8. 1 pinch Himalayan sea salt

  9. 1 cup water

Combine all the ingredients in a powerful blender and blend until smooth, adding more water if needed to reach your desired consistency.


LUNCH – CURRIED CHICKPEA SALAD

  1. ¼ soy-free vegenaise

  2. 1 clove garlic, grated

  3. ½ teaspoon grated ginger

  4. 1 stalk celery, finely diced

  5. 2 scallions, minced

  6. juice of 1 lime

  7. 1 heaping teaspoon curry powder

  8. 1 can chickpeas, drained

  9. ¼ cup cilantro, roughly chopped

  10. kosher salt

THE PREP

Combine the veganaise, garlic, ginger, celery, scallions, lime juice, and curry powder. Then add about half the chickpeas and mash them well with the back of a fork. Mix well but leave some chunky chickpea bits in among the creamier mix. Add cilantro and a pinch of salt. Taste and adjust seasoning accordingly. Serve on Grain-Free Seed Bread, with gluten-free crackers, or in butter lettuce cups.


DINNER – MISO CHICKEN WITH CUCUMBERS & FURIKAKE


SERVES 2 TO 3

  1. 1 pound boneless skinless chicken thighs

  2. ¼ cup white miso

  3. ¼ cup coconut aminos, plus extra for serving

  4. avocado oil

  5. 4 Persian cucumbers, sliced into medium-size diagonal pieces

  6. juice of 1 lime

  7. furikake

TO SERVE:

cooked brown rice, quinoa, or fonio

Whisk together the miso and coconut aminos until smooth. Add the chicken thighs, making sure they are completely coated. Cover and marinate in the fridge for 24 hours.


Heat a grill pan over medium heat. Remove the thighs from the marinade, wiping off any excess with a paper towel. Brush the grill pan with a little avocado oil and add the chicken to the pan. Cook for about 5 minutes on each side, or until the internal temperature reaches 165°F.


While the chicken cooks, toss the cucumbers with the lime juice and a generous sprinkle of furikake. Taste and add a pinch of salt if needed (the saltiness of furikake varies from brand to brand).

4. Let the chicken rest for 5 minutes before slicing. Serve over the grain of your choice with the cucumbers and extra coconut aminos on the side for drizzling and dipping.

ROOIBOS ALMOND LATTE


  1. 1 rooibos tea bag

  2. hot water

  3. ¾ cup almond milk

  4. 1 tablespoon almond butter

  5. 1 teaspoon coconut sugar

TO GARNISH:

warm spice of your choosing (ground cloves, cinnamon, cardamon, allspice, and nutmeg will all work)

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