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4 Detox recipes that make getting healthy easy this year

Did you indulge over the holidays? Just want to get into a healthy eating routine for the start of the new year? We all want to feel good and look good, so why not eat healthy food that tastes good too? Here are four super-healthy and very tasty detox recipes to help make you feel great.

Each recipe is filled with good-for-your-body ingredients, such as kale, quinoa, olive oil and fresh lemon. All these delicious recipes are easy to prepare and can even be made ahead of time and kept on hand when hunger strikes.

Green detox soup recipe

This nourishing soup is filling and warm yet full of healthy greens, garlic and herbs.

Serves 4-6

Prep time: 15 minutes | Cook time: 30 minutes | Total time: 45 minutes


  • 2 tablespoons toasted sesame oil
  • 1/2 large sweet onion, diced
  • 1 shallot, minced
  • 1 small bunch kale, stems removed, chopped
  • 3 garlic cloves, minced
  • 3 small zucchini, diced
  • 1 yellow squash, diced
  • 1 cup frozen sweet peas, thawed
  • 4 cups organic vegetable broth
  • 1 tablespoon hot sauce (optional)
  • 1 lemon, juiced
  • Sea salt and pepper, to season
  • Coconut cream or Greek yogurt, for garnish


  1. To a saucepot over medium heat, add the sesame oil, onion, shallot, kale and garlic.
  2. Cook over medium-high heat for 5 minutes or until the onions and garlic are fragrant and become translucent.
  3. To the pot, add the diced zucchini, squash and thawed sweet green peas. Cook for an additional 5 minutes or until the vegetables are tender and soft.
  4. Add the remaining ingredients to the vegetables, and mix well. Reduce the heat to medium, cover the pot with the lid, and allow the soup to simmer for 20 minutes.
  5. Carefully pour the hot soup into a blender in batches, and process on high until smooth.
  6. Once all the soup is pureed, return it to the pot, and keep it warm until ready to serve.
  7. To serve, ladle the soup into bowls. Top with a swirl of coconut milk or Greek yogurt before serving.

Raw cauliflower detox salad with citrus tahini dressing recipe

This super-healthy raw salad is chock full of raw cauliflower, broccoli and carrots and tossed in a creamy citrus dressing.

Serves 4-6

Total time: 15 minutes


For the citrus tahini dressing

  • 1/4 cup tahini
  • 1 large orange, juiced
  • 1 small lemon, juiced
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons maple syrup
  • 1/2 teaspoon garlic powder
  • Salt and pepper, to taste

For the salad

  • 1/2 small head cauliflower
  • 1/2 small bunch broccoli
  • 2 carrots, peeled
  • 1 handful fresh parsley
  • 1/4 cup toasted pumpkin seeds
  • 1/4 cup raisins


  1. In a bowl, combine all the ingredients for the citrus tahini dressing. Mix the dressing with a wire whisk, and set it aside.
  2. To a food processor, add the cauliflower, broccoli, carrots and parsley. Lightly pulse until the vegetables are finely chopped.
  3. Transfer the chopped veggies, pumpkin seeds and raisins into a large mixing bowl, and pour the tahini dressing over the top.
  4. Mix the salad well and serve immediately, or cover and chill it until ready to serve.

Crunchy nacho cheese kale chips recipe

Fresh kale leaves are coated in a cheesy, vegan, nacho cheese mixture and slow-roasted in the oven, yielding a super-healthy and delicious batch of veggie chips.

Serves 6

Prep time: 20 minutes | Bake time: 20 minutes | Inactive time: 5 minutes | Total time: 45 minutes


  • 1 large bunch fresh kale leaves, washed and dried
  • 1/2 cup cashews that have been soaked in water for 2-4 hours
  • 1/2 cup nutritional yeast
  • 1 red bell pepper
  • 1 lemon, juiced
  • 3 garlic cloves
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon pure maple syrup or raw agave
  • 2 tablespoons olive oil or coconut oil
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon cumin
  • Salt and pepper, to taste


  1. Preheat the oven to 275 degrees F, and line 2 large baking sheets with parchment paper.
  2. Remove the stem from each kale leaf, and then tear each leaf into bite-size pieces. Place into a large mixing bowl.
  3. To a food processor, add all the remaining ingredients, and blend on high until the mixture is very smooth with no chunks.
  4. Pour the mixture over the kale chips, and toss with your hands, making sure all the kale is evenly coated.
  5. Spread the chips into a single, even layer on each baking sheet, and bake for 10 minutes.
  6. Rotate the pans in the oven, and bake for an additional 10 minutes or until the kale chips begin to crisp.
  7. Remove from the oven, and allow to cool for 5 minutes.
  8. Enjoy immediately, or store in an airtight container for several days.

Honey-chickpea quinoa bowls with honey dressing recipe

This veggie bowl is packed with garbanzo beans and quinoa, giving this dish a serious plant-based protein punch.

Serves 6

Prep time: 15 minutes | Inactive time: 30 minutes | Total time: 45 minutes


For the dressing

  • 1/2 cup extra-virgin olive oil
  • 1 lemon, juiced
  • 2-3 tablespoons raw honey
  • 1 garlic clove
  • Salt and pepper, to taste

For the chickpea quinoa bowls

  • 2 cups cooked quinoa
  • 1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed
  • 1 cup cherry tomatoes, halved
  • 1/2 small red onion, sliced or minced
  • 1/2 cucumber, diced
  • 2 large handfuls fresh baby spinach, finely chopped


  1. To a blender, add all the ingredients for the dressing.
  2. Blend on high until the dressing is smooth. Transfer to a jar, and set aside.
  3. To a large mixing bowl, add the cooked quinoa, garbanzo beans and vegetables.
  4. Pour the honey dressing over the top of the salad, and mix very well.
  5. Cover, and chill the salad in the refrigerator for at least 30 minutes to allow the flavors to mix.
  6. Remove from the refrigerator, and toss again before serving.

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