Here are a selection of recipes that you can use during your colon cleansing diet. Most of these are such light, healthy meals that you don’t really need to control your portions. I’ve included some recipe ideas for breakfast, lunch/dinner and the all-important snacks too!
We’ll be adding more recipes to this page so be sure to check in every once in a while for updates. And if you have recipes that you’d like to share, just use our contact form to send them to us and we will try to feature them on this page!
Breakfast recipes
Coconut Amaranth
6 tbsps Coconut Milk
1/2 cup amaranth
Cinnamon
Stevia
1 Cup water
Mix the water and amaranth in a saucepan, then heat to boiling. Turn heat to low, and allow to simmer for 20-25 min or until most of the water is be absorbed.
Mix in a little Stevia with the amaranth. Pour the coconut milk on top, then sprinkle with cinnamon.
Coconut Flour Bread
1/2 cup coconut flour
1/2 cup of buckwheat flour
1/2 cup full cream can of coconut milk (use only the creamy part on the top, about half the can)
5 eggs
2 tablespoons coconut oil
1/2 teaspoon sea salt
1 teaspoon aluminum-free baking powder
Stevia, to taste
Blend together the eggs, coconut oil, stevia and salt. Now add the coconut flour, buckwheat flour and baking powder, and whisk until you don’t see any lumps. Pour into a loaf pan greased with coconut oil and bake at 175C (350F) for 30 minutes. Now the top of the loaf should be firm and a light golden color, and you can remove from the oven and allow it to cool.
Lunch/Dinner recipes
Roasted Vegetable Salad with Boiled Egg
For 2 servings:
4 boiled eggs
2 Bell Peppers (any color)
2 tomatoes
1/2 a zucchini
6 shallots
3 cups of baby spinach
Olive oil
Salt and pepper
Heat the oven to 450 degrees F. Place chopped up peppers, tomatoes, zucchini and onions in a roasting pan. Toss with the olive oil, salt, and pepper to mix and coat. Spread in a single layer in the pan. Roast for 30 minutes, stirring occasionally, until the vegetables are lightly browned and tender.
Hard boil the eggs, peel, cut in half and set aside.
In a large bowl add 3 cups of baby spinach, chopped up vegetables, egg halves and serve. Add some extra olive oil and a squeeze of lemon if you like.
Soba Seaweed Salad
For 2 servings:
2 oz soba noodles
1/4 cup dry Wakame seaweed
2 tomatoes
1 avocado
2 tablespoon sesame oil
Sprinkle of sesame seeds
Salt to taste
Soak the seaweed in a bowl with warm water for about 10 minutes. Boil the soba noodles for 6 minutes. Chop the tomatoes and avocado. Add everything to a bowl with sesame oil and seeds.
Millet with Avocado and Tomato
For 2 servings:
1/2 cup of millet
15 cherry tomatoes
1 avocado
A handful of pumpkin seeds
A handful of fresh basil
2 garlic cloves (minced)
1 tablespoon of grated ginger
1 tablespoon olive oil
Juice of 1 lemon
A lovely light dinner. Cook millet as directed, mix all ingredients together, then season to taste.
Snack recipes
Delicious Guacamole
2 avocados
Half an onion
1 clove garlic, grated
Lemon juice, fresh
Cilantro (coriander)
Sea salt
This is a quick and easy 10-minute recipe that will impress houseguests and is all-natural and healthy for your skin. Just chop and mash up all the ingredients in a bowl, then throw a couple of sprigs of cilantro on top for presentation.
Salsa
3-4 Roma tomatoes
1 small red onion
1/2 small cucumber (peeled and deseeded)
1/2 cup cilantro
1 garlic clove
1 small lime, squeezed
Salt to taste
Chop all the ingredients finely, mix and serve with quinoa crackers.
Gazpacho Soup
For 2 servings:
3-4 Medium to Large Tomatoes
1/2 medium Cucumber
1 Bell Pepper any color
1 Tablespoon Apple Cider Vinegar
1 Garlic clove
1 Shallot
1/2 a bunch of Cilantro
2 Limes
2 Tablespoon Extra Vinegar Olive Oil
1 Cup Ice Water
1/2 Tablespoon Chili Flakes
Salt and Pepper to taste
Core the tomatoes and dip them in boiling water for 1 minute to blanch them. Transfer the tomatoes into iced water so that the skin can be removed easily. Dice the tomatoes and put them in a food processor.
Set aside 1/3 of the peppers and cucumber. Add the remaining ingredients and blend until smooth. Chop the peppers and cucumber and stir them in the soup.
Zucchini Soup
For 2 servings:
2 zucchinis
1 onion
2 garlic cloves
2 tablespoons of olive oil
Sea salt
Steam the zucchini and onions in steamer. Then put in a blender, add garlic cloves and olive oil. Add water for desired consistency, then blend. Pour in bowl and add sea salt.
Creamless Spinach Soup
This simple soup will revitalize your system as part of a Detox diet.
For 2 servings:
1 pound of spinach
1/2 cup diced onion
1/2 cup diced carrots
1/2 cup diced celery
1/2 cup diced leek
3 cups water
1/2 teaspoon Thyme
1 tablespoon olive oil
1/2 teaspoon chopped garlic
Sauté the onions, carrots, celery, leek in a pot with the oil and garlic. Add the water and Thyme, simmer for one hour then leave to cool for one hour. Puree in a blender, then put back in the pot on medium heat. Add the spinach, cook until it wilts, and serve hot!
Potassium Broth Soup
The soup will complement a juice fast and is especially helpful for a bit of warmth and comfort during the colder months. It contains a concentration of vitamins and minerals from the vegetables. These nutrients are easily absorbed nourishment for body during a cleanse.
You can get creative and use a variation of different vegetable depending on your taste. Try potatoes, carrots, leeks, kale, spinach, celery, zucchini or onions. You can use any fresh herb such as garlic, ginger, rosemary, coriander, parsley, sage and thyme.
3 quarts of water
4 large potatoes any kind
4 large carrots
2 celery stalks
1 large handful of spinach or kale
10 cloves of garlic
1 thumb size piece of ginger
Use a potato peeler to shred up the potatoes and carrots. Cut up the celery, ginger, and kale, and mince or chop the garlic. Add to a pot with the water and bring to a boil, then simmer for 30-40 minutes. Strain the vegetables out of the soup and discard.
You can make a large batch, refrigerate, then reheat it when you need it. You can add cayenne pepper and Himalayan or Celtic sea. You can allow yourself up to 3 bowls a day during your cleanse.
Poached Red Snapper on Kale with Red Pepper Coulis
Did you think that cleansing food needs to be bland and tasteless? Well here’s the proof that its not!
For 2 servings:
6 four-ounce pieces of red snapper
Juice of one lemon
1 teaspoon peppercorns
1 bay leaf
3 tablespoons of extra virgin olive oil
2 teaspoons garlic, chopped
2 pounds of kale
2 red peppers
1 cup basil
Preheat oven to 300 degrees. Place the snapper pieces in a shallow baking tray, covered with water, and add the lemon juice, peppercorns and bay leaf. Place in the oven for 30 minutes.
While the fish is cooking, sauté the kale with olive oil and garlic. Place the kale on plates – this is the base of the dish. Now broil the peppers until blackened. Remove the skin and seeds, dice, and sauté the pieces with olive oil and basil. Allow to cool and puree.
To complete the dish, divide the Kale between 6 plates. Place the fish on top, and drizzle the coulis!
Warm Broccoli Soup
This hearty and filling soup is all goodness, and it tastes great too!
For 2 servings:
1/2 Avocado
6 -8 Decent size Broccoli Heads
1/3 Red Onion
1 Celery Stick
Big Handful of Spinach
An Inch of Root Ginger
Lightly steam the broccoli, for 5-6 minutes. Place it and all the other ingredients in a blender. Add garlic, salt and pepper to taste.
