detox recipes

These recipes are here to support you during Know Your Glow detox week, so have a look + get planning with all the deliciousness below (that are detox-approved)!

Head to the DETOX SHOP for all detox-approved food + drink brands to use in these recipes.

Breakfast

Lunch

Dinner

wellness drinks

1 bowl carrot apple (ginger) muffins (using your pulp)

Makes: 12 muffins | Freezer Friendly: 1 month | Fresh for: 3-4 Days

Lightly adapted from Minimalist Baker so it’s detox-friendly.

Ingredients:

  • 1 tbsp ground flax + 3 tbsp water (for flax egg)

  • 1/4 cup avocado oil

  • 1 medium very ripe banana, mashed

  • 1/3 cup maple syrup

  • 1/2 tsp sea salt

  • 1 1/2 tsp baking soda

  • 1/2 tsp baking powder

  • 1/2 tsp ground cinnamon

  • 1/4 tsp ground ginger (omit if you added ginger to your carrot-apple juice)

  • 1/2 cup gum-free almond milk or homemade cashew milk (check detox shop here)

  • pulp from one carrot-apple (ginger) juice

  • 2/3 cup gluten-free rolled oats

  • 1/2 cup almond flour

  • 1 heaping cup gluten-free flour blend

  • 1/4 cup raw sunflower seeds (optional)

Instructions:

  • Prepare flax egg in a large mixing bowl by mixing ground flax + water and let rest for a few minutes. Preheat oven to 350 degrees F.

  • Prepare muffin tin by lightly greasing (with avocado oil).

  • To the flax eggs, add mashed banana, maple syrup, avocado oil and whisk to combine.

  • Next add baking soda, baking powder, salt, cinnamon & ginger, and whisk to combine.

  • Add milk & pulp and stir.

  • Add oats, almond flour, and gluten-free flour and stir.

  • Divide evenly among 12 muffin tins and top with sunflower seeds (optional).

  • Bake for 30 minutes, or until golden brown and a toothpick inserted into the center comes out clean. OR, you can press on top & if it springs back quickly, it’s ready.

  • Remove from oven and let set in the pan for 15 minutes. Then flip on their sides still in the pan to let cool completely.

  • Once cooled, store in a covered container or bag at room temp to keep fresh. Freeze after that to keep fresh.

  • Top freshly baked muffin with a tbsp of coconut oil or nut butter.

Ingredients:

  • 1 ripe banana

  • 1-2 cups berries (blueberries, strawberries, raspberries, blackberries or a mix of all)

  • 1 ripe mango

  • 1 apple, sliced

  • 1 peach (or other stone fruit)

  • 1/2 cup melon (optional)

  • optional: drizzle of nut butter, shredded coconut, chopped dates, sprinkle of cinnamon, etc

Instructions:

  • Prepare all fruits to your liking (ex: cutting the mango so it’s sliced & ready to go with the other fruits, so you can dig in & eat like a salad).

  • Sprinkle/drizzle any additional toppings on & enjoy!

fresh fruit bowl

Nature’s bounty really is fruit 🍉 🍌 🍍 , so enjoy this as a beautiful breakfast option to infuse you with goodness.

Serves: 1

simple tahini dressing

Use this on your salad creations & play around with adding different spices to change it up!
Makes: enough for 1 salad

Ingredients:

  • 1 -2 tbsp tahini

  • juice of 1/2 small lime

  • splash of water

  • splash of tamari

  • splash of maple syrup

Different spice combos to play around with (start with 1/2 tsp amounts):

  • Mexican/taco bowl: cumin + chili powder + garlic powder + cayenne

  • Herby: oregano + basil + fresh parsley (& sub lemon in for lime above)

  • Smoky: smoked paprika + garlic powder + chili powder

  • Curried: curry powder + dash of turmeric powder + garlic powder

Instructions:

  • Combine all ingredients in a small bowl with a whisk.

  • If too thick, thin out with more water. If too thin, add another scoop of tahini.

  • Play around with the spice add-ins to completely switch up your salads & what you top them with!

maple-dijon dressing

This is seriously one of my FAVES for dressing my salad with. Flavourful & so yummy!
Makes: enough for 2 salads

Ingredients:

  • 1/4 cup tahini

  • 1/4 maple syrup

  • 1/4 cup rice wine vinegar (not seasoned)

  • 1/2 organic shallot, minced

  • 1 tsp dijon mustard

  • pinch of salt + pepper

  • 2 tbsp hemp seeds

Instructions:

  • Add all ingredients in a small mason jar, place lid on & shake vigorously to combine.

  • Use half on your large salad & place the rest in the fridge for future use (3-5 days later max).

curried red lentil soup

Enjoy this delicious soup that will fuel you up!
Serves: 3-4 // Prep time: 15-20 mins // Cook time: 20-30 mins

Ingredients:

  • 1/2 - 1 inch ginger, minced (or sub in a drop of ginger essential oil)

  • 2 garlic cloves, minced

  • 1 small yellow onion, diced

  • 1 cup red lentils, rinsed

  • 1 tbsp curry powder

  • 2 cups veggie broth

  • 2 carrots, diced

  • 2 sweet potatoes, diced

  • 1 jar of diced tomatoes, 15oz

  • 1 can full fat coconut milk, 16oz

  • 1-2 large handfuls of spinach

  • Salt, to taste

Instructions:

  • Add garlic, ginger and onion to a large pot. Over med-high heat add a bit of coconut oil and sautéed for a few minutes.

  • Add in the curry powder, diced tomatoes, rinsed red lentils, sweet potatoes, carrots, and veggie broth to pot. Bring to boil, then cover and let simmer for 20 mins.

  • Once everything is cooked (you can tell when red lentils are mushy & sweet potatoes cooked through), add in coconut milk & spinach. Let heat for another few mins.

  • Serve immediately!

know your glow detox soup

Enjoy this delicious soup that will fuel you up!
Serves: 3-4 // Prep time: 15-20 mins // Cook time: 20-30 mins

Ingredients:

  • 3-5 garlic cloves, minced

  • 1/2 sweet onion, diced

  • 2-3 tsp chili powder

  • 1 tsp cumin

  • 1 tsp turmeric 

  • 1 tsp smoked paprika

  • 5 cups veggie broth

  • 1 cup green lentils, rinsed

  • 1 jar diced tomatoes

  • 1 can black beans or 1.5 cups cooked (organic)

  • 2-3 medium-size potatoes (russet or yellow), diced (leave skin on if organic)

  • 2 carrots, diced

  • 1 cup butternut squash, diced (cut your prep time by buying frozen) or 1 baked acorn squash (once baked it will be soft to just mush right in soup)

  • 3 cups of greens—whatever you have on hand (ex: kale, spinach, swiss chard, collard greens)

  • (A handful of dulse)

  • Salt & pepper, to your tasting

Instructions:

  • To a large pot, add garlic and onion and let stand for FIVE minutes. In that meantime, dice your carrots, potatoes, (squash) & greens. Also, rinse your lentil & beans in a strainer. Set aside.

  • Add a splash of water to pot with garlic & onions, and over medium-high heat, water sauté for a few minutes—until onion is soft.

  • Add in your spices (chili, cumin, turmeric, smoked paprika), stirring, then add in rinsed lentils, diced tomatoes, diced potatoes + carrots + butternut squash (if using), and veggie broth. Bring to a boil then reduce heat to med-low & cover. Let cook for 10-15 mins.

  • Once lentils are al dente, add in black beans, greens, dulse (if using) & salt + pepper. (If using cooked acorn squash, spoon that in now too.) Let cook 5 more mins.

  • Once ready, serve in a bowl & enjoy!

yellow curry with chickpeas & veggies

This is such a staple recipe - full of flavour, variety & delicious!

Makes enough for 4-6 ppl.

Ingredients:

  • 1/2 yellow onion, diced

  • 1" ginger, peeled and minced

  • 1-3 cups of veggies of choice (see my suggestions below)

  • 2-3 tbsp yellow curry paste (or choose other colour of liking; I love this brand)

  • 1 can full fat coconut milk (this brand is best)

  • 1 can coconut cream OR use...

  • 1/4-1/2 cup veggie broth (optional; I do this to ensure lots of sauce!)

  • 1-2 tbsp tamari soy sauce

  • splash of maple syrup (esp if you like it sweeter)

  • can of organic chickpeas (rinsed)

  • jasmine rice, for serving (cook according to packaging) OR konjac noodles/rice (lower calorie option)

Instructions:

  • In a large frying pan, add onion and ginger, then chop other veggies & set them aside.

    Heat frying pan over medium-high heat and add a splash of water to sauté onion & ginger.

  • After a few minutes, add your curry paste and stir.

  • Then, add in coconut milk + coconut cream & your chopped veggies.

  • While that comes to a boil add in veggie broth (if using), tamari, and maple syrup.

  • Once boiling, turn down to medium-low & simmer until veggies are tender. add in rinsed chickpeas near end + to heat through.

  • Serve over jasmine rice or konjac noodles/rice.

SUGGESTION:
I find that I prefer some veggies over others in specific curries & here's what I like to add to this one!

for yellow curry:

  • russet potatoes or golden potatoes

  • carrots

  • bell pepper

  • frozen sweet peas (toss in at end)

  • bok choy

  • mushrooms

Diy Taco salad bowl

Build out a flavourful taco salad bowl using your protein & toppings of choice to make it come together!

Makes enough for 4.

Ingredients:

  • Choose your protein for the bowl: 1 block tofu, 1 block tempeh, 1 can of black beans, or mix of beans, etc + taco seasoning (recipe below)

  • 1-2 cups of leafy greens per person (arugula, romaine, spring mix, sprouts, etc)

  • Raw veggies: shredded carrots, peppers, tomatoes, sliced avocado, etc to top

  • Baked sweet potato, diced (in avocado oil)

  • DIY options: cashew sour cream, pico de gallo & simple slaw (recipes to follow)

TACO SEASONING:

  • 1 tbsp chili powder

  • 3/4 tbsp cumin

  • 1/2 tsp paprika

  • 1/2 tsp oregano

  • 1/4 tsp onion powder or granules

  • 1/4 tsp garlic powder or granules

  • 1/8 – 1/4 tsp cayenne (optional: for medium to hot!)

  • 1/2 cup water

  • 1 package of tempeh or tofu (torn into crumbles) or 1 can of beans

How to: In a small bowl, combine all spices. Add your protein to your frying pan with a splash of water, then add in spice mix + remainder of water. Sauté for 5-10 mins.

Instructions:

  • Preheat oven to 425*F. Dice your sweet potatoes & add to a cookie sheet with avocado oil & salt + pepper. Bake until tender.

  • Soak cashews in boiling water for 30 mins, then prepare cashew sour cream in blender (if making, recipe below).

  • Prepare your leafy greens on your plate.

  • Make simple slaw (recipe below, if desired) + pico de gallo (tomatoes, sweet onion, garlic, cilantro, lime juice & salt) OR cut up raw veggies.

  • Prepare your taco “meat” using DIY taco seasoning.

  • Top with some chopped cilantro & hot sauce if desired!

ADDITIONAL RECIPES

SIMPLE SLAW:

  • 1-2 medium carrots, shredded (I use this tool)

  • 1/4 of a large red cabbage, shredded/finely chopped

  • 1-3 green onions, chopped (optional)

  • 1-3 tbsp white vinegar

  • splash of agave nectar

  • handful of cilantro, finely chopped (optional)

  • salt, to taste

Directions:

Combine all ingredients in a small bowl. Prep 5-10 mins before needed so the vinegar has a chance to set into the veggies.

CASHEW SOUR CREAM:

  • 1 cup soaked cashews (30 mins in boiling) water

  • 1/2 cup filtered water

  • juice of 1/2 lemon

  • 1-2 tsp apple cider vinegar (depending on tang you want)

  • salt, to taste

Directions:

Drain cashews in strainer, add to blender with remainder of ingredients & blend on high until smooth. Thickness should resemble regular sour cream.

MY TACO SALAD (FROM BASE TO TOP):

🌮Mixed greens base (arugula, romaine, sprouts, kale, etc)

🌮Carrot & red cabbage slaw

🌮Roasted sweet potatoes (optional)

🌮Pico de gallo* (diced tomatoes, onion, lime juice, salt, garlic, cilantro)

🌮Sliced avocado (or guacamole)

🌮Cashew sour cream* (soaked cashews, water, lemon juice, ACV, salt)

🌮Hot sauce (this one’s my fave for this salad)

🌮Chopped cilantro

vegan fettuccine with cauli-alfredo

This dish will fill you right up with deliciousness. You won’t miss all that’s missing from this detox-approved recipe ;)

Makes enough for 4-6 ppl.

Ingredients:

Alfredo sauce:

  • 1 cup cashews, soaked

  • 1 bag 1lb/2 cups of frozen cauliflower (or fresh equiv)

  • 2 cups veggie broth

  • 4 garlic cloves, chopped

  • 1 tbsp tahini

  • 1 tbsp white wine vinegar

  • Juice of 1/2 lemon

  • 2 tbsp nutritional yeast

  • Sprinkle of nutmeg

  • Salt & pepper, to taste

Remainder:

  • 1/2 sweet onion

  • 2 cups broccoli, chopped

  • Avocado oil

  • Salt & pepper

  • 1 lb fettuccine noodles

  • Parsley, finely chopped

  • Brazil nut parm (optional—to make: blend 1/2 cup brazil nuts + a few tbsp of nutritional yeast in a blender until fine. keep in fridge after use in sealed container for future uses)

Instructions:

  • Cashews: Boil water & flash soak cashews for 30 mins. Drain prior to making sauce.

  • Cauliflower: In a medium saucepan, combine cauliflower, veggie broth, and garlic. Bring to a boil & reduce heat. Cover with a lid & cook until cauli is tender.

  • Baked broccoli: Preheat oven to 375*F. To a lined baking tray, add chopped broccoli & sweet onion, then toss in avocado oil. Bake for 20 mins, checking halfway through & add a sprinkle of salt at this time. Remove from oven when desired crispness is reached.

  • Noodles: To a large pot, add water & bring to a boil. Cook fettuccine noodles according to package directions - drain & rinse before serving. If using miracle noodles, simply rinse & pan fry DRY (for 5-10 minutes) to remove extra moisture. Return noodles to large pot once cooked.

  • Sauce: Add cashews, cooked cauliflower, veggie broth + garlic & remainder of sauce ingredients to blender. Blend on high for 30 seconds or until all combined.

  • Dish out: To large pot with noodles, add sauce, and baked broccoli + onion. Take desired serving & top with parsley and brazil nut parm (optional). Enjoy!

butternut squash mac n’ cheese

This is such a staple recipe - full of flavour, variety & delicious!

Makes enough for 4-6 ppl.

Ingredients:

  • 3 cups cooked (cubed) squash*

  • 1/2 med onion, diced + cooked*

  • 1 cup soaked cashews

  • 1 cup nut milk (unsweetened almond, oat or homemade cashew)

  • 1/4 cup nutritional yeast

  • 1 tbsp lemon juice

  • 1-2 tbsp apple cider vinegar

  • 1 tsp Dijon mustard

  • 1 tsp garlic powder

  • Sprinkle of paprika (and cayenne, optional)

  • S&P

  • 16oz noodles

Instructions:

  • *Steam or bake the squash and onion together first. (See the note.)

  • Next, add all ingredients to high-speed blender & blend until smooth.

  • Cook pasta according to directions. Some good (gluten free) pasta options: mung bean, red lentil, quinoa, brown rice or millet pasta in any desired shape or size.

  • Pour sauce over noodles and dig in!

A NOTE ON THE SQUASH:
I like to cook it before I do anything else. So whether it's peeling and cubing to bake in the oven or steaming. This is the longest part of the process!

  • If baking: do at 400*F & add sliced onions to baking sheet with it (if desired, I loooove onions like this)

  • If steaming: steam until tender to poke (with a fork)

homemade grain-free naan bread

Grain-free version of the original one that’s made with wheat.
From the Eat Feel Fresh cookbook.

Makes enough for 4 people.

Ingredients:

  • 1/2 cup almond flour + more if needed to thicken

  • 1/2 cup tapioca or arrowroot powder

  • 1 tsp apple cider vinegar

  • 1 tsp garlic powder

  • 1/2 tsp salt

  • a few grinds of freshly ground pepper

  • 1 cup full-fat coconut milk

  • 2 tbsp avocado oil, for frying

Instructions:

  • In a medium bowl, whisk together almond flour, tapioca or arrowroot, vinegar, garlic powder, salt, and pepper. Stir in coconut milk, mixing well to combine.

  • On a skillet over medium-high heat, add avocado oil, then pour 1/4 cup of batter on skillet (like a pancake). (Reduce heat to medium if naan appears to be cooking super quickly + add more oil as needed/if sticking occurs. )

  • Cook for 3-4 mins until it begins to look golden. Flip and cook for 2-3 more mins until edges are crisp.

  • Place on a plate & stack up so they keep each other warm.

  • Repeat with the remaining batter until all used up—add a bit more oil before starting next round of naans.

HOT SAKARA METABOLISM LATTE

Enjoy this a mid-morning or mid-afternoon wellness treat!
Makes: 1

Ingredients:

  • 1 cup boiling water

  • 1 scoop metabolism powder (glowwithcharsakara to save 20%)

  • 1 tbsp coconut oil

  • splash of maple syrup

  • splash of mylk (I love oat)

Instructions:

  • Add all ingredients to a large mug & froth.

Ingredients:

  • 1 cup nut milk

  • splash of maple syrup

  • 2 tsp moon balance

  • 1 tsp plant collagen

  • 1/4 tsp butterfly pea flower (optional)

Instructions:

  • Add all ingredients to a large mug & froth. Add ice & enjoy.

    *Remember to check the detox shop page for brands to use!

iced moon balance LATTE

Enjoy this mid-afternoon for a hormonal boost!
Makes: 1

chaga tea

Enjoy this drink - especially in the evenings as it is works to help deeply repair the bod.
Makes: 1-2

Ingredients:

  • 1/3 cup chaga chunks

  • 4 cups water

  • 1 tbsp coconut oil or 1 tbsp cacao butter

  • 1/2 - 1 tsp maple syrup

Instructions:

  • Steep chaga + water in a medium pot for 10-15 mins.

  • Pour 1-2 cups in mug (through strainer) & add coconut or cacao + splash of maple to sweeten, if desired. Save remainder to enjoy/reheat later.

    *Remember to check the detox shop page for brands to use!

Ingredients:

  • 1 cup nut milk + 1/2 cup full-fat canned coconut milk

  • 1-2 tsp maca

  • 1 tbsp coconut oil

  • 1-2 tsp of maple syrup or honey

  • sprinkle of cinnamon

Instructions:

  • Heat milks on stove then add to a large mug, top with remainder ingredients & froth to combine.

    *Remember to check the detox shop page for brands to use!

maca latte

Warm up with this nutty + nurturing latte.
Makes: 1

turmeric latte

Enjoy this orange glow drink when you need a nice warm & fuzzy feeling!
Makes: 1

Ingredients:

  • 1 cup nut milk

  • 1 tbsp coconut oil

  • 1 tsp cacao butter

  • 1 tsp turmeric powder OR 1 drop turmeric essential oil + pinch of turmeric

  • 1 drop ginger essential oil (or pinch of ginger powder)

  • sprinkle of cinnamon

  • 1/2 - 1 tsp maple syrup

Instructions:

  • Heat all ingredients in pot with a whisk, then pour in large mug & froth.

dreamy cosmic cocoa latte

When you need a pick-me-up & you want to lift your spirit, mood & vibe, this chocolatey dream is your ‘go to’.
Makes: 1

Ingredients:

  • 2 tbsp cosmic cocoa

  • 1 tbsp coconut oil

  • 1 cup boiling water

  • splash of milk

Instructions:

  • Boil water & add cosmic cocoa to a mug with coconut oil. Pour boiling water in & froth.

*Remember to check the detox shop page for brands to use!

know your glow within tea

This is such a staple tea to prepare + have on hand to truly nourish the body, inside & out. It’s packed with herbs to help bring you to optimal health.

Makes: a batch for many teas. Forewarning: You will need to buy a bunch of herbs to make this, but I promise you it’s worth it!

Ingredients:

  • 4 tbsp red raspberry leaf

  • 4 tbsp dried nettle leaves

  • 4 tbsp dried horsetail

  • 8 tsp lemon balm

  • 8 tsp rose hips

  • 8 tsp oat straw

  • 1 /2 tsp coconut oil or MCT oil (optional)

Instructions:

  • Combine all dried herbs together in a mason jar.

  • Shake to mix (and before scooping out each time to use).

  • Steep 1 tbsp in 2 cups boiling water for 15-30 mins. Strain before sipping. Make daily!

*Remember to check the detox shop page for brands + tools to use!

*to learn more about this tea, check this post.

afternoon delight latte

When you’re craving that nice warm drink ritual mid-afternoon, reach for this and feel the glow!
Makes: 1

Ingredients:

  • ¾ cup detox tea (or sub rooibos tea)

  • ¼ cup mylk

  • 1 tbsp maca powder

  • 2 droppers adaptogenic blend

  • 1 date

  • ½ tbsp tahini (or sub nut butter of choice)

  • ½ tsp vanilla extract

  • 2 tsp bee pollen

Instructions:

  • Brew 1 detox tea (preferably remove from teabag & steep in a strainer).

  • In blender add brewed tea, mylk, maca, adaptogen blend, date, tahini, vanilla, 1 tsp bee pollen, and blend on high until smooth.

  • Pour into cup and top with remainder of bee pollen

*Remember to check the detox shop page for brands + tools to use!

2 min homemade cashew milk

If you’re really having a hard time ditching coffee, this will be your magic ticket those first few days. It tastes great and only have 1/3 the caffeine as a reg cup!
Makes: 3+ cups

Ingredients:

  • 3 cup filtered water

  • 3 heaping tbsp cashew butter (or sub in other smooth nut butter of choice)*

  • pinch of salt

  • pinch of vanilla beans (optional)

Instructions:

  • Add ingredients to blender & blend on high for 30 seconds.

  • Pour into a mason jar & place in fridge. Enjoy for up to 5 days. Use in your wellness drinks.

*Remember to check the detox shop page for brands + tools to use!

Ingredients:

Instructions:

  • Add 2 droppers to your room temp glass of water before bed.

*Remember to check the detox shop page for brands + tools to use!

detox water

Enjoy this one before bed time to prep your detoxifying organs for their scrubbing work ahead!
Makes: 1

spirulina water

This green bevie will help support + up your detox in such beautiful ways. Sip it when you’re wanting that nourishment!
Makes: 1

Ingredients:

  • 3-4 cups filtered water

  • 1 tbsp fresh spirulina

  • 1/2 lemon, juiced or 2-3 drop lemon essential oil

  • 1/2 tsp of cinnamon or 1 drop cinnamon essential oil

  • optional dash of maple syrup to sweeten

  • pinch of himalayan/mountain salt

Instructions:

  • Combine all ingredients in a large mason jar (with a frother might be helpful) & enjoy!

*Remember to check the detox shop page for brands + tools to use!

enjoy days 1-3 only

These drinks are optional up until day 3. You can also go caffeine-free whole the detox & skip these.

clean coffee blend

If you’re really having a hard time ditching coffee, this will be your magic ticket those first few days. It tastes great and only has 1/3 the amount of caffeine as a reg cup!
Makes: 1

Ingredients:

  • 2 tbsp dirty rasa OR 1 tbsp clean coffee + 1 tbsp regular rasa (brands approved here)

  • splash of gum-free milk (oat, almond, cashew, etc)

  • 1 tbsp MCT or coconut oil

  • splash of vanilla or vanilla bean powder (optional)

  • sprinkle of ceylon cinnamon

  • splash of maple syrup

Instructions:

  • Steep dirty rasa/rasa + coffee blend in french press for 10-15 mins.

  • Then pour in mug with remainder of ingredients & stir to combine.

*Remember to check the detox shop page for brands + tools to use!

mighty matcha

This is a great low caffeine alternative to coffee as it’s high in antioxidants & mighty delicious.
Makes: 1

Ingredients:

  • 1 cup gum-free mylk (I love oat or homemade cashew)

  • 1 tsp ceremonial matcha powder

  • splash of maple syrup

  • 2 droppers of anima mundi adaptogenic blend (optional)

  • ice

  • you will also need a fine mesh sieve (this will make drink smoother)

Instructions:

  • Add milk + maple syrup + adaptogen blend to large mug.

  • Sift in matcha through fine sieve. Use frother to combine & add ice.

*Remember to check the detox shop page for brands + tools to use!

Ingredients:

Instructions:

  • Add powder to water & stir to combine.

  • Drink 20-30 minutes before bedtime.

*Remember to check the detox shop page for brands + tools to use!

magnesi-om sleep drink

Enjoy this one before bed time to help relax your body + it will assist you in elimination come the morning. All good things ;)
Makes: 1