Get a fresh start with these detox recipes

Courtesy of Kamalaya

Courtesy of Kamalaya

Courtesy of Kamalaya

Looking to detox in the new year? Try these nutritious recipes from Kamalaya wellness retreat.

Beetroot tartar on cucumber

Serves 1

Ingredients

500g Beetroot

250g Sea salt

Sea salt, pinch

Black pepper, to taste

25g Fresh basil

40g Cucumber, finely sliced

4 tbsp Papaya dressing (recipe below)

4 tbsp Wasabi and lime dressing (recipe below)

Method

1. Preheat oven to 180C. Sprinkle sea salt onto a baking tray, place beetroot on top and cook in oven for 45 minutes. Allow to cool, then peel and cut into fine cubes.

2. Place the cubed beetroot in a bowl and add shallot, thyme, Dijon mustard, lime juice, salt and pepper. Mix well. Add 1 tablespoon of each dressing and mis.

3. To serve, place cucumber slices in a circle on your plates. Place the tartar in the middle of the cucumber slices (use a circular mould). Garnish with the basil leaves and drizzle the remainder of both dressings around the cucumber.

Lime and wasabi dressing

Ingredients

240ml Coconut water

160ml Apple cider vinegar

4 tsp Wasabi powder

4 tsp Lime juice

Dash of sea salt

Method

1. Place all ingredients except olive oil into a blender. Blend on medium speed for about 30 seconds, then turn to lowest speed and very slowly pour in the olive oil until it emulsifies (about 10 seconds). Be careful to add the oil very slowly otherwise the dressing will separate.

Papaya dressing

Ingredients

160ml Coconut water

100ml Vegetable stock

350g Papaya, ripe

200ml Lime juice

Dash sea salt

Method

1. Place all ingredients except olive oil into a blender. Blend on medium speed for about 30 seconds, then turn to lowest speed and very slowly pour in the olive oil until it emulsifies (about 10 seconds). Be careful to add the oil slowly, otherwise the dressing will separate.

Note

This nutritious dish can help to reduce blood pressure and makes a great liver tonic.

Detox broth

Serves 2

Ingredients

175ml Vegetable stock

¼ cup Bok choy

¼ cup Kale

½ medium zucchini

¼ cup asparagus

2tbsp wakame

1/2g sea salt

Method

1. Place all the ingredients in a saucepan. Bring to the boil, then reduce heat and simmer for 3-4 minutes.

2. Season with sea salt. Strain the liquid and serve.

Note

If you’re embarking on a home detox programme, having a daily bowl – or even three – of this nutritious broth will help to alkalyse your body. It is gentle on the digestive system and full of vitamins and minerals. It’s also a great option when you’re sick or to minimise hunger when trying to lose weight.

Detox juice

Serves 1

Ingredients

300ml Coconut water

50ml Fresh pineapple juice

5g Basil leaf

Method

1. Place all ingredients in a blender with a few ice cubes and blend on medium speed until well mixed (around 30 seconds).

Note: Coconut water replenishes and cools the body, while basil and pineapple support digestion. Coconut water contains electrolytes making it great for hydration after exercise. It is a potent detoxifying agent.

Tom kamin pak

Serves 2

Ingredients

600ml Vegetable stock

60g Carrot

60g Broccoli

40g Cauliflower

60g Asparagus

40g Mushroom

10g Shallot

10g Tumeric root, roughly chopped

10g Galangal, roughly chopped

10g Lemongrass, roughly chopped

40ml Tamarind juice

1 whole chili

2 Kaffir lime leaves

2g Coriander leaves, for garnish

Method

1. Begin by preparing the vegetables. Cut the carrot in 1cm thick slices, the cauliflower and broccoli into florettes, the asparagus in 2.5cm sticks and the mushrooms into quarters. Peel the shallot and leave whole.

2. Have a bowl of ice water on standby. Blanch the carrot, broccoli, cauliflower, shallot and asparagus in boiling water for about 15 seconds, then plunge into the ice water.

3. Heat the vegetable stock in a saucepan until it begins to simmer. Add the tamarind juice.

4. Put the galangal, lemongrass and kaffir lime leaves into a tea infuser and drop into the simmering stock for 2 minutes. (If you don’t have a tea infuser, a small muslin bag or a bouquet garni bag will work)

5. Add all of the blanced vegetables and the mushrooms to the stock and allow to heat through for about 30 seconds. Remove the tea infuser or spice bag and discard.

6. Garnish with coriander leaves and serve.

Recipes provided by Kamalaya Koh Samui health and wellness retreat. For more recipes and health tips, visit www.kamalaya.com/recipes