I have written already about detoxification. But this blog post is very useful to put detox in practice. You will get some good recipes to get Your detoxification processes going. Have fun with these new recipes!

Vegetable sticks with hummus

You can use whatever vegetables You like, to make vegetable sticks. Here are some ideas of what You could use:

Carrots

Cucumber

Bell pepper

Eggplant

Cauliflower

Broccoli

Hummus:

1 tin of chickpeas

3 tsp of tahini

1-2 cloves of garlic

½ lemon juice

Salt

Recipe:

1)Wash vegetables.

2)Cut vegetable sticks and serve.

3)Wash chickpeas.

4)Blend all hummus ingredients with seam mixer or food processor.

5)If needed, add some water to Your hummus.

6)Serve.

Quinoa salad

50 g uncooked quinoa

6 strawberries

Handful of rucola

1 tbs of chopped peppermint leaves

1 tbs of chopped onion leaves

5 chopped pecan nuts

½ avocado

Sauce:

1 tsp olive oil

1 tbs fresh orange juice

1 tsp chopped orange peel

1 tsp balsamico

Recipe:

1)Wash quinoa.

2)Bring 120 ml of water to boil and add quinoa.

3)Boil quinoa 10-12 min.

4)Meanwhile chop other ingredients.

5)Stir cooked quinoa to Your salad.

6)Take small bowl and stir all Your sauce ingredients in it.

7)Add sauce to Your salad and serve.

Puree Soup

1 beetroot

1 carrot

150 g pumpkin

1 celery stalk

1-2 garlic clove

Lemon juice

Some black pepper, chilli pepper, ginger and salt if You like.

1 tsp olive oil

1 l water

1 tbs pumpkin seeds

Handful of fresh green onion leaves.

Handful of fresh till.

Recipe:

1)Peel beetroot, pumpkin and carrot.

2)Cut all vegetables, except pumpkin into pieces and put into bowl.

3)Add black pepper and olive oil to the vegetables in the bowl. Stir well.

4)Lay vegetables to baking tray and bake at 170 degrees up to 20 minutes.

 5)Add cut pumpkin and bake another 10 minutes.

6)Take vegetables out of the oven and put them into soup pot. Add water. Cook for 15 minutes.

7)Puree vegetables with seam mixer.

 8)Add some salt, black pepper, chilli pepper and ginger if You like.

 9)Serve with pumpkin seeds and fresh green herbs.

Written by nutritionist Riin Reimer

Recipes by Kirti Asperk