A Quick, Three-Day Summer Detox
There’s always a lot of talk about getting the perfect bikini body (whatever that means) this time of year, and while sure, looking hot in a two-piece can be a powerful motivator, the primary reason we wanted to do a quickie detox was to get our sugar cravings, and subsequently, our energy levels, in check, and generally rid ourselves of some not-so-great eating habits we’ve picked up long before Memorial Day. To get the job done, we tapped Liz Moody, the woman behind Sprouted Routes, where she writes about natural beauty, healthy travel, and, of course, delicious, nourishing recipes. As a former newspaper columnist, she spent years traveling around the world: She took culinary lessons in Syria, sommelier courses in Paris, and studied under a Moroccan medicine man in the Rif Mountains. She came to have a deep appreciation for food as both medicine and an integral, immensely enjoyable part of life. In short: she’s our kind of girl. Her recipes—as evidenced by this easy-to-follow and effective three-day detox—are filled with nourishing, healthy ingredients, while utilizing exciting, internationally based flavor combinations. Her first cookbook will be released by Clarkson Potter in Spring 2017, but in the meantime, her Instagram account is an excellent alternative.
The Detox
“This detox is designed to fill your body with wonderful, nourishing ingredients without ever sacrificing satiety or flavor. While everything is gluten-free, refined sugar-free, and optionally vegan, the recipes are far more focused on what you put in than what you leave out—we’re talking tons of leafy greens, seasonal produce, medicinal herbs and spices, healthy fats and proteins, and more. I promise you’ll never go hungry, and you’ll never have to eat bland, boring food! Each day is nutritionally balanced and includes a breakfast, lunch, dinner, and a snack or dessert. Three days is enough to begin to see changes—you’ll notice that your sugar cravings diminish as your palate changes, and you’ll begin to feel more energy, less bloat, and have that healthy glow—but please, keep making your favorites after the detox ends. Feel free to supplement your day with herbal teas, lemon or herb infused filtered water, and one or two cups of organic green or white tea for your caffeine fix.”
The Meal Plan
DAY 1
Breakfast: Pineapple Arugula Cilantro Green Smoothie
Lunch: Black Daal-Stuffed Indian Spiced Sweet Potato
Dinner: Spiralized Zucchini Noodles with Mint Parsley Pepita Sauce
Dessert: Mexican Hot Chocolate Avocado Pudding
DAY 2
Breakfast: Strawberry Rosemary Overnight Chia Oatmeal
Lunch: Honeyed Jalapeño Lime Quinoa Arugula Salad
Snack: Almond Milk Horchata Shake
Dinner: Harissa-Spiced Sweet Potato Soup and Kale
DAY 3
Breakfast: Pistachio Cardamom Waffles with Rose-Soaked Blackberries
Lunch: Fresh Thai Salad with Cayenne Cashews
Snack: Za’atar-Spiced Baked Carrot Chips
Dinner: Turmeric-Roasted Cauliflower with Coconut Lime Forbidden Rice
Pineapple Arugula Cilantro Green Smoothie
“Green smoothies are one of my absolute favorite breakfasts. This one has loads of benefits packed into a single glass. It’s filled with complete protein from the hulled hemp seeds, my all-natural “protein powder” of choice, and skin-nourishing, filling fat from the avocado.”
Indian Spiced Black Dhal-Stuffed Sweet Potatoes
“This lunch is super filling, and an immune-boosting powerhouse. Black lentils are so beautiful—they remind me of caviar, little jewels on top of the bright orange sweet potato flesh.”
Spiralized Zucchini Noodles with Mint Parsley Pepita Pesto
“The first time I spiralized a zucchini, even I was shocked at just how satisfying the resulting “zoodles” were to my pasta-loving self. Covered in a sophisticated play on pesto that takes advantage of magnesium-rich pepitas, stomach-soothing mint, and chlorophyll-packed parsley, this is a meal that will please even the pickiest of palates.”
Mexican Hot Chocolate Avocado Mousse
“This is probably my favorite dessert, whether I’m detoxing or not. The taste is so amazing that the health benefits feel like a side effect. This mousse has a deep, rich dark chocolate flavor and a creamy, decadent texture.”
Strawberry Rosemary Overnight Chia Oatmeal
“I love having overnight oatmeal as a summer breakfast. There’s something so lovely about being able to simply open the fridge door upon waking and have a delicious meal at the ready.”
Honeyed Jalapeño Lime Quinoa Arugula Salad
“This is the perfect hearty salad to spice up lunch. It’s all about the dressing here—a veritable who’s who of detoxifying superfoods.”
Almond Milk Horchata Shake
“This shake is based on one of my favorite drinks, the Mexican horchata. A horchata is a simple mix of cinnamon, sugar and rice milk, but somehow, the resulting flavor—a little sweet, a little earthy, perfectly cold and ready for a summer afternoon—is more than the sum of its parts.”
Harissa Spiced Sweet Potato Soup and Kale
“I became addicted to harissa when I was traveling in North Africa, and now, the exotic spice blend is beginning to grow popular in the United States. While recipes for it vary, it typically contains a mix of spicy peppers, cumin, and a variety of other spices—often ones that are hard to come by and expensive to prepare.”
Pistachio Cardamom Waffles with Rose-Soaked Blackberries
“This may be my favorite breakfast ever, healthy or otherwise. Pistachio milk gives these waffles an exotic, subtle undertone highlighted by the earthy, sweet cardamom and the fragrant blackberries.”
Fresh Thai Salad with Cayenne Cashews
“Because breakfast was a bit more filling today, lunch is a lighter (but still super satisfying) salad. A Thai take on slaw, this salad epitomizes eating the rainbow.”
Za’atar-Spiced Baked Carrot Chips
“Baked vegetable chips are one of my favorite snacks. This method, which was developed after years of being frustrated with soggy baked chips, ensures that they get perfectly crispy every single time.”
Turmeric-Roasted Cauliflower with Coconut Lime Forbidden Rice
“The colors of this dish are absolutely gorgeous; the golden cauliflower next to the inky black rice, studded with bright green lime zest and flashes of white coconut. The flavors are equally out of this world.”
