Here is today’s detox food diary!

Breakfast:

Serves 1

1 grapefruit

1 big glass of water with 2 tbsp apple cider vinegar

1 cup of green tea

Snack:

1 glass of hot water with fresh mint

1 green apple and some blackberries

Lunch:

Salad for 2

1 beetroot cooked, peeled and cut in cubes

1/2 cup quinoa cooked

1/4 cup black beans cooked

1/4 cup almond toasted and roughly chopped

1 big handful baby spinach

Dressing

1 tbsp apple cider vinegar

1 tbsp olive oil

Himalayan salt and pepper

Tea:

1 litre water

1 small cinnamon stick

4 slices of fresh ginger

5 cardamom seeds

4 clove

1 handful fresh mint

Bring everything to boil in a big pot and let it simmer for 5 minutes.

You can save the tea for later and reheat when needed.

Dinner:

Lentil stew for 4

2 sweet potatoes (2 cups) peeled and cut in cubes

1 yellow onion chopped

1 tbsp ghee or coconut oil

3 garlic cloves chopped

1 celery stick sliced

1/2 celery root (1 1/2 cup) peeled and cut in cubes

1 cup green lentils

6 cups water

1 tsp Himalayan salt

1 tsp turmeric

freshly ground pepper

1/2 tsp cayenne pepper

2 handful fresh baby spinach to toss in after cooking

Place a big pot over medium heat with a bit of oil or ghee. Then toss your onion and garlic into the pot and cook them for a few minutes. Add the rest of the veggies with the spices and stir everything together. Then add the lentils and water and bring to boil. Turn the heat down to low and let it simmer for 2 hours.

Pour half of the stew into a blender and pulse until you get an even paste. Pour it back into the pot and if you find the stew to thick add a bit of water. Now stir in the spinach and let it rest for a few minutes before serving.

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