Whether you are looking to start a new diet, shed a little holiday heft, or just to reboot for the New Year, these five detox recipes are healthy, satisfying, and perfect for you to try in 2014!
Green Juice from The Farm at San Benito
Serving Size: 1 glass
½ peice green apple
1 stalk of celery
1 cup buko juice
1. Combine all ingredients in a juicer or blender. Blend until smooth.
2. Strain using a fine strainer, and transfer to an old fashioned glass.
Roasted Brussel Sprouts from Hilton Head Health
Serving Size: ½ cup, Serves: 4
“One cup of cooked brussel sprouts is loaded with more than 4 grams of dietary fiber; thus, promoting movement in our intestinal tract, a healthy gastrointestinal system, and a sense of fullness. A healthy gut, now considered your ‘second brain,’ has gained more and more attention in the medical world.”
¾ pound Brussel sprouts, cleaned and halved
1½ teaspoons minced garlic
1 piece turkey bacon
¼ cup white wine
¼ teaspoon sea salt
¼ teaspoon black pepper
1. Preheat oven to 425º F.
2. In a nonstick sauté pan over high heat, cook bacon until crispy. Drain on a paper towel and crumble.
3. In a large bowl, mix halved brussel sprouts, garlic, crumbled bacon, sea salt, and pepper. Arrange in a 13×9 baking dish.
4. Pour wine over brussel sprouts.
5. Bake for 25 to 30 minutes or until caramelized and tender.
77 Calories | 2g fat
Roasted Pork Tenderloin with Spiced Apple Compote from Hilton Head Health
Serving Size: 4 ounces, Serves: 6
“Apples are rich in quercetin, a specific flavonoid and antioxidant that is in high concentration in the peel. According to the American Institute of Cancer Research, quercetin has shown to slow the development of certain cancers such as breast, lung, and colon. Also, apples contain pectin, a dietary fiber in which our gut bacteria feed off to promote protection of our colon cells.”
2 each pork tenderloins, cleaned and trimmed, plain
½ teaspoon sea salt
¼ teaspoon ground white pepper
½ cup soy sauce, low sodium
½ cup maple syrup, sugar free
1 tablespoon rosemary, fresh,chopped
1 tablespoon thyme, fresh, chopped
1 tablespoon garlic, chopped
1 each shallot, chopped
1. Marinate pork tenderloin or pork medallions at least an hour before cooking.
2. Reserve some marinade and place in sauce pot, to let reduce to use as sauce. Preheat oven to 350ºF
3. Place parchment paper on baking sheet, or simply spray sheet with cooking spray. Place each tenderloin on the baking sheet, and season.
4. Bake in oven for 20 minutes or until the internal temperature reaches 145ºF. This internal temperature will cook the pork at a medium. If a well done center is desired cook to an internal temperature of 160ºF.
5. Once tenderloin has reached your desired doneness slice on a bias and serve with your favorite sauce or our spiced apple compote.
| 2g fat
Spiced Apple Cider Compote
Serving Size: approx ¼ cup, Serves: 4
2 each apple, granny smith, peeled and cored, cubed
1 each shallot, chopped
1 cup apple juice, or apple cider
1 tablespoon brown Sugar
½ teaspoon cinnamon, ground
½ teaspoon red pepper flakes (use ¼ tsp. at a time)
2 teaspoons cornstarch + cold water about 2 teaspoon
1. Warm sauce pan to a medium heat. Once pan is hot, add shallots and cook until tender then add apple cubes.
2. Let apples cook for about 5 minutes, stir frequently. Then add apple juice, brown sugar, cinnamon, and pepper flakes.
3. Stir frequently and bring apples to a simmer until apples are tender and sauce has a slight thickness to it. If more thickness is desired add small amounts of cornstarch in cold water. Until you have reached your desired consistency. Serve over pork tenderloin.
40 Calories | 0g fat
Blueberry Super Smoothie from Hilton Head Health
Serving Size: 1 glass
“Make a delicious dent in your daily nutrient needs with this quick, high fiber, liquid power breakfast combining six “super foods” for super health.”
1 tablespoon raw almonds
1 tablespoon ground flax seeds
¼ cup organic blueberries
½ cup mango nectar
¼ cup low fat plain yogurt
1 tablespoon spirulina protein powder
½ cup ice
Combine all ingredients in a blender cup and process 1 minute or until smooth. Drink immediately
218 Calories | 5g fat
Detox Pumpkin Curry from Kamalaya Koh Samui, Wellness Sanctuary & Holistic Spa
70g sliced pumpkin
40g sliced kohlrabi or other white vegetable
15g sliced okra
40g detox curry paste
250g coconut milk
1 red chili, large, sliced
1 Kaffir lime leaf
Sweet basil and sea salt to taste
1. Heat up the coconut milk in the pan until it starts to simmer.
2. Add the curry paste, kaffir lime leaf, and season.
3. Blanch the okra, pumpkin, and kohlrabi in boiling water and cool off in ice water.
4. Add these vegetables to the curry and simmer for 2 minutes more.
5. Before serving add the sweet basil and garnish with 3 slices of the chili.
Best served with steamed rice or steamed rice noodles.
For even more great detox juice and smoothie recipes click here!