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Detox-Fit™ Lunch Recipes

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This mouthwatering meal is just sublime: creamy, delicious, comforting and ultra-healthy.
1 avocado, halved and pitted
3 cups baby spinach
2 tablespoons almonds
2 garlic cloves
Juice of 1 lime
½ teaspoon fine grain sea salt
Red pepper flakes (optional)
1 cup cherry tomatoes, halved
2 tablespoons olive oil
6 medium-large zucchini. Alternatively you can also use any other noodles such as soba, bean noodles, spelt or kamut.

  1. Add the flesh of the avocado, spinach, almonds, garlic, lime juice, sea salt, and chili flakes (if using) to a food processor. Process for 2-3 minutes, stopping to scrape down sides as needed, or until smooth and creamy.
  2. If it’s too thick add more water, one tablespoon at a time.
  3. Take a taste and adjust seasoning. Add olive oil and set aside.
  4. If you wish to serve the avocado-spinach pesto over zoodles, using a spiralizer create zucchini noodles . If you don’t have a spiralizer use a regular vegetable peeler to vertically peel long, thin strips of the zucchini. This will form more of a wider “noodle” from the zucchini, like fettuccini.
  5. Place the noodles in a covered microwave safe dish and microwave them on high for about 2 minutes. Alternatively, you can cook them in boiling water for 2 minutes.
  6. Transfer zoodles to a large serving bowl, add pesto and halved cherry tomatoes and mix well.


A zesty and tasty nutritional powerhouse!


Ingredients for 3 people:

  • 1/2 small onion
  • 2 cloves garlic
  • 2 tbsp. lemon juice
  • 2 cups of vegetable stock
  • 1 cup dry quinoa, rinsed
  • Broccoli florets
  • Mushrooms
  • Sunflower seeds


  1. Cook onion and garlic for a couple of minutes in a pot with vegetable oil.
  2. Steam the broccoli for about 5 minutes.
  3. Add rinsed quinoa and the stock and bring to a boil. Then reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed,  about 15 to 20 minutes. Fluff with a fork.
  4. Add lemon juice and the broccoli florets. Turn off heat and stir in sunflower or flax seeds.
  5. Optional: add mushrooms and/or carrot to the combo too if you like.


Delicious, nourishing and with a fresh exotic mango twist…
1/2 cup rice vinegar
1/2 teaspoon sea salt
2 garlic cloves, crushed
1/2 fresh red chili, finely chopped
1 teaspoon toasted sesame oil
Grated zest and juice of 1 lime
Sunflower or coconut oil
2 eggplants, cut into 3/4-inch dices
8 to 9 ounces soba noodles
1 large ripe mango, cut into 3/8-inch dices or into 1/4-inch thick strips
1-2/3 cup basil leaves
2 – 1/2 cups cilantro leaves, chopped1/2 red onion, very thinly slicedPreparation:

  1. In a small saucepan gently warm the vinegar and salt for up to 1 minute. Remove from the heat and add the garlic, chilli, and sesame oil. Allow to cool, then add the lime zest and juice.
  2. Heat up some coconut or sunflower oil in a large pan and shallow-fry the eggplant in three or four batches. Once golden brown remove to a colander and leave to drain. Add salt to taste.
  3. Cook the noodles in plenty of boiling water, stirring occasionally. They should take 5 to 8 minutes to become tender but still al dente. Drain and rinse well under running cold water. Shake off as much of the excess water as possible, then leave to dry.
  4. In a mixing bowl toss the noodles with the dressing, mango, eggplant, half of the herbs and the onion. You can now leave this aside for 1 to 2 hours if you need to. When ready to serve add the rest of the herbs and mix well.
Our very own Detox-Curry Laksa is just fingerlickingly delicious. But don’t just take our word for it… give it a go!
Serves: 4 persons
Preparation time:20 mins
Cooking time:15 mins
Total time:35 mins
The goodies you’ll need:

  • 2 tbsp Coconut Oil
  • 2 tbsp Sesame Oil (or more Coconut Oil)
  • 4 cups Vegetable Stock/Broth
  • 3¼ cups Organic Coconut Milk
  • 1 tsp Tamarind Concentrate/Paste
  • 50 ml Tamari Sauce (or Soy Sauce if gluten is not an issue)
  • 50 ml Fresh Lime Juice
  • 2 cups Capsicum/Peppers (any colour), cored and sliced
  • 1 cup Baby Corn, quartered (or any other Asian veg you prefer)
  • 5 Spring Onion, sliced
  • 300g Firm/Hard Tofu, drained and chopped into bite-sized cubes
  • 200g Rice Noodles (any kind you like)

 For the spice paste:

  • 6 Garlic Cloves, peeled and chopped
  • 1inch/2.5cm knob Ginger, peeled and chopped
  • 4 Red Chillies, chopped (less if you don’t like spicy food but the coconut milk really tames down the spiciness)
  • 2 Lemongrass stems, white part only, thinly sliced
  • 1 tsp ground Turmeric
  • 5 Kaffir Lime Leaves, finely shredded (from a jar is fine if you can’t find fresh)

To serve:

  • 1 handful of Bean Sprouts
  • 1 handful of fresh Coriander Leaves, chopped

How to do it:

  1. Soak noodles in a large bowl of hot water for 30 minutes to soften.
  2. Meanwhile, assemble all the spice paste ingredients in a food processor and pulse/process until it forms a chunky paste.
  3. In a frypan over medium-high heat, shallow fry tofu in 2 tbsp Coconut Oil until justgolden brown. (Don’t let it cook for too long or the tofu will become too chewy. This step is optional – you can add the tofu directly to the Laksa later if you prefer but pre-cooking does give the tofu a lovely texture)
  4. In a large pot or frypan over medium heat, stir fry Spice Paste in Sesame Oil until fragrant (a couple of minutes).
  5. Add Coconut Milk and Vegetable Stock and bring to the boil.
  6. Add Capsicum/Peppers, Corn, Spring Onion, Tofu and allow to simmer for 5 minutes.
  7. Add Tamarind, Tamari and Lime Juice. Allow to simmer for another couple of minutes, then remove from heat.
  8. Drain noodles and divide among 4 bowls.
  9. Spoon Laksa over the noodles, garnish with Bean Shoots and Coriander.
  10. The most important and final step… Enjoy!


Warming, packed with healthy nutrients, comforting and… delicious!


  • Lentils
  • Diced onion
  • Garlic cloves, minced
  • Minced ginger
  • Red curry paste – dairy-free
  • Garam masala
  • Turmeric
  • Cayenne pepper
  • Tomato puree
  • Sea salt
  • Cocounut milk or cream
  • Cilantro for garnishing
  • Optional brown rice or quinoa to serve over


  1. Place the lentils in a large crockpot, add the diced onions, garlic, ginger, curry paste, garam masala, turmeric and cayenne. Stir to combine.
  2. Pour tomato puree over the lentils.
  3. The amount of tomato puree you add depends on how thick you want your lentils to be. Add a bit of salt to taste.
  4. Stir in the coconut milk and sprinkle with cilantro just before serving. You can serve over brown rice or quinoa if you wish.


Feel the green alkalizing power of our Detox-Alkaline treat!
For the salad:1 can of quinoa (remember to rinse first)
2 cups vegetable stock
3 zucchini, sliced
1 head of broccoli, lightly steamed
3 – 4 handfuls of leafy greens, we used spinach
Any other green veggies you like, such as green beans or sugar snap peas. We used asparagus.For the creamy basil dressing:1 avocado
2 garlic cloves, peeled
1/2 cup water
4 tbsp extra virgin olive oil
1/4 tsp of Himalayan sea salt
3 tbsp fresh lime or lemon juice
1 big bunch of fresh basil (1 1/2 cups)
1. In a medium pot, cook your quinoa in vegetable stock, leave to simmer for about 10-15 minutes.2. Gently pan fry the zucchini, broccoli (you can give the broccoli a quick steam pf no more than 3-4 mins beforehand) and any other green veggies you are using together with olive oil, sea salt, and cracked pepper until cooked.3. For the dressing throw all the dressing ingredients into your blender – we are in love with our Nutri Ninja. Adjust seasoning to taste.
4. Put it all together! Season with herbs as you wish and pour dressing all over it.5. The most important step… Tuck in and enjoy the alkaline goodness.


This salad has many benefits. Its ingredients are highly nutrient-dense and its taste is just sublime. Recipe from mouthwateringvegan.com
1 cup mixed rice, wild red and black, boiled and drained
1 medium sized spring onion, finely chopped
A good handful of fresh coriander/cilantro, finely chopped
½ small red pepper, finely chopped
12 mushrooms, finely chopped, and gently fried in coconut oil
1 whole avocado, finely chopped
2 tsp sesame seeds (not roasted)
10 walnuts, chopped5 raw almonds, chopped1 Tbsp freshly grated gingerZest of 1 limeDressing:

Juice of 1 lime

1 tsp coconut oil

1 Tbsp (15 mL) olive or flaxseed oil

¼ tsp turmeric powder

2½ tsp japanese rice vinegar

¼ cup pomegranate juice

2 Tbsp (30 mL) teriyaki sauce

Sea salt to taste


  1. First place the dressing ingredients in a jar with a lid, and shake. Then pour onto the salad (you may not wish to use it all, so pour with caution and taste for salt and sweetness).
  2. Then place all the salad ingredients in a serving bowl, except for the dressing. Mix with a salad spoon or fork, and then drizzle on the dressing, and serve.
  3. Will keep in the fridge for up to 2 days.



Buckwheat/soba noodles. You can also use bean noodles instead if you prefer
Raw peanuts
Thai basil
Green beans
Shiitake mushrooms
Vegetable oil of choice such as coconut oil, olive oil or avocado oil
1 garlic clove
Chilli oil & a small piece of ginger


1.Bring a pot of water to a boil to cook your noodles

2. Sautee the green beans and the shiitake mushrooms

3. In a food processor combine everything except the noodles, the green beans and the mushrooms.

4. Toss the mix with the noodles and enjoy.