7 days detox diet
Start with 2 juice and soup days
The gentle entry into the diet is made with smoothies, juices and fine soups that you can drink throughout the day. Like all other recipes, these are
each calculated for one person
1 day
Juice: raspberry mango smoothie
500 g frozen raspberries, 1 mango (diced) and puree the juice of 2 oranges. Dilute with water as desired.
Soup: carrot and tomato soup
400 g of tomatoes (canned, together with the juice), 2 red peppers and 400 g of carrots (both cleaned and roughly diced) with 800 ml vegetable stock
and 2 teaspoons of oregano (dried) approx. 15 min. Simmer. Then finely puree. Season with salt and pepper.
2 day
Juice: beetroot apple juice
500 g apples, 300 g beetroot tubers, 200 g celery, 40 g ginger in juicer. Alternatively: Mix 500 ml of apple juice (naturally cloudy), 300 ml of
beetroot juice and 40 g of ginger (finely chopped).
Soup: Vegetable soup
400 g carrots, 2 kohlrabi, 1 leek, 200 g celeriac (all cleaned or peeled and roughly diced) with 1 l vegetable broth, simmer for about 20 min. Season
with salt, pepper, 2 tablespoons parsley and chives (chopped).
It continues with 5 detox days
You’ll soon realize how good it is to drop ballast and gain new energy. Remember to always eat in peace and to chew carefully
Day 3
Breakfast: Mango-Lassi
1/2 mango (diced) puree with 200 ml almond milk. Dilute with water as desired.
Snack: 1/2 mango
Lunch: broccoli
soup 300 g broccoli, 100 g potatoes, 1 shallot (all cleaned or peeled and roughly divided) for about 1 minute in 1 teaspoon olive oil. Add 450 ml vegetable
stock and simmer for about 15 minutes. Then finely puree. Season with salt, pepper, and nutmeg.
Snack: 1 apple
Dinner: Warm vegetable salad
Preheat oven to 160 degrees. Add 150 g carrots, 100 g sweet potatoes (both in thin slices) and 1/2 small fennel (sliced) with 1 tablespoon of oil. Season with 1 tbsp balsamic vinegar, salt and pepper, place on a sheet of baking paper and cook for about 20 minutes in the oven. Then add 50 g shiitake mushrooms and cook for another 10 minutes. Mix the vegetables with 2 tablespoons hot vegetable stock and 1 tablespoon orange juice. Season with gomasio (sesame salt).
4th day
Breakfast: apple muesli
1 grated apple, 3 tablespoons orange juice, 100 g soy gourd (available in the organic or vegan market) and 1 tbsp Chufas-Nüssli (filling tigernuts).
Snack : 1 pear
Lunch : Cream of potato soup
200 g of potatoes and 1/2 stick of leek (both peeled, cleaned and diced) in 450 ml vegetable broth for about 15 minutes. Puree with 1 tablespoon of
soy cooking cream (a kind of vegan sour cream, available in the health food store), salt, pepper and arrange with 1 tbsp lovage and 1 teaspoon roasted
almonds (in leaflets).
Snack: 150 ml of warm almond milk
Dinner: Zucchini from the oven
2 courgettes (sliced) and 1 shallot (diced) in 1 teaspoon of olive oil. With 6 cherry tomatoes (halved), put 1 tablespoon black olives (seeded, sliced)
in a small casserole dish. Salt, pepper and cook for 20 minutes in a preheated oven at 180 degrees Celsius.
Day 5
Breakfast: Berry smoothie
150 g TK berry mix (thawed) with 200 ml of soy drink and 1 Msp. Vanilla (ground) puree.
Snack: 1 apple
Lunch: lamb’s lettuce with mushrooms
2 handful of lamb’s lettuce and 8 mushrooms (in fine slices) mix. For the sauce: stir 1 shallot (finely chopped), 2 tbsp balsamic vinegar, 1 tbsp
olive oil, 2 tbsp orange juice and 2 tbsp vegetable broth, salt and pepper.
Snack: 6 dried apricots and 6 almonds
Dinner: Mangetout and carrot curry
Boil 150 g of potatoes in salted water. Sauté 150 g of mangetout peas and 100 g of carrots (both cleaned or peeled, cut into thin strips or slices)
in 1 teaspoon of oil while stirring. Simmer for about 2 minutes with 100 ml vegetable broth, 1 teaspoon of organic lemongrass and 1 teaspoon curry
paste. Add 20 g shiitake mushrooms (in strips), simmer for another 2 min. To taste, serve with the potatoes.
6th day
Breakfast: pear muesli
1 pear (finely grated) with 1 tbsp Chufas-Nüssli, 100 g soy ham and the juice of 1/2 orange mix.
Snack: 1 apple
Lunch: Turnip-Orange-Soup
300 g of turnips and 1 shallot (both peeled and diced) in 1 teaspoon of oil. Add 450 ml vegetable broth and 1 teaspoon Thyme (dried), simmer for
about 15 minutes. With the juice of 1/2 orange, then salt and pepper.
Snack: 150 ml of warm almond milk
Dinner: Baked beetroot on salad
Place 300 g of small beetroot (raw, peeled, quartered) on a sheet of baking paper and bake in the oven at 200 degrees for about 25 minutes. Serve
with 1 handful of beetroot (alternatively lettuce mix), 1 fig (quartered) and a sauce of 2 tablespoons of orange juice and vegetable stock, 1 tbsp of
olive oil, pepper and gomasio.
7th day
Breakfast: Berry smoothie
150 g TK berry mix (thawed), puree 200 ml soy drink and 1 Msp. Vanilla (ground).
Snack: 1 pear
Lunch: carrot-ginger-soup Fry
400 g of carrots (peeled, roughly diced), 1 shallot and 20 g of ginger (both finely chopped) in 1 teaspoon of oil while stirring. Simmer with 450 ml
of vegetable stock for about 15 minutes. Purée puree, salt, pepper and arrange with fresh cilantro.
Snack: 5 dried apricots and 5 almonds
Dinner: potato salad with spinach
Boil 200 g of potatoes in 200 ml vegetable broth for about 25 minutes. Mix 1 tbsp oil, 1 tsp lemon juice, 2 tbsp vegetable broth and 1/2 tsp granular
mustard. Fold in 80 g young leaf spinach (cleaned). Season with Gomasio and pepper. Arrange with 1 teaspoon of organic lemon zest.
Why almond milk?
Almond milk is made from ground and roasted almonds and water. It tastes fine and is quite filling. To make yourself, soak 200 g peeled almonds
overnight, rinse and purée with 500 ml of water. Filter through a cheesecloth, done. Keep well refrigerated.
