• Sunday, September 27, 2020

Detox Diet Recipes

Delicious Detox
By , CYJ Contributor
January 2, 2013

After a gluttonous holiday season celebrating excess, the pangs of guilt and resolutions of clean living are difficult to ignore, especially when the Chanel clings to all the wrong places. As we say adieu to caviar, champagne, and calories, we’ve developed a superfoods-centric menu that also happens to be delicious, since no detox is sustainable if our minds say yes, but the taste buds say no. 

Breakfast: Berry and Yogurt Parfait with Strawberry Sauce


1 cup strawberries, stems removed and cut in half
3/4 cup raspberries
3/4 cup blueberries, stems removed
1/2 cup blackberries
2 teaspoons lemon juice
1 1/2 cups Greek yogurt
1/2 cup granola


Ease into day one of a detox with these elegant morning bites. It’s basically a breakfast sundae, substituting Greek yogurt for ice cream and granola for sprinkles.

Yield: 2 servings

In a medium sauté pan on medium-high heat, add strawberries and 1/2 cup water. Cook, stirring occasionally, until strawberries have softened and broken down, about 8–10 minutes. Add strawberries to the bowl of a food processor fitted with a metal blade. Puree until smooth, about 1 minute. Pour sauce into an airtight container and refrigerate.

Add raspberries, blueberries, blackberries, and lemon juice to a bowl, and gently mix together. Spoon half of berries evenly between two thin, tall serving dishes. Spoon yogurt on top of berries. Sprinkle a layer of granola on top of yogurt. Place remaining berries on top of yogurt. Pour a few tablespoons of strawberry sauce on top, wrap, and refrigerate until serving.

Lunch: Vegetable Spring Rolls with Peanut Sauce and Green Papaya Salad


For Spring Rolls:
1 1/2 cups carrot, shredded
1 1/2 cups Napa cabbage
1 1/2 cups mint, chopped fine
1 1/2 cups cilantro, chopped fine
1/4 cup peanuts, chopped fine
8 rice paper wrappers

For Peanut Sauce:
1/2 cup smooth peanut butter
1 tablespoon soy sauce
1/2 tablespoon chili sauce, like Sriracha
1 tablespoon honey
1/4 cup warm water


Herbs, acid, and spices are your best friend when eating light. This dish is heavy on the fruit and vegetables, but allows for a creamy sauce and a salad with a kick to keep it interesting.

Yield: 4 servings

For Spring Rolls:
Add carrot, cabbage, mint, and cilantro to a bowl, and mix well.

Dunk 1 rice paper wrapper into warm water and place on a cutting board. Place about 3/4 cup of filling in bottom third of wrapper, allowing a 1 inch border on left and right. Roll bottom of wrapper firmly over filling. Fold left and right sides of wrapper on top, so that filling is tightly sealed. Continue to roll upward until a tight package is formed. Place on a serving plate, and cover with a damp towel. Repeat process with remaining wrappers.

For Peanut Sauce:
Add peanut butter, soy sauce, chili sauce, and honey to a food processor or blender. Puree until combined, about 1 minute. While machine is running, drizzle in water until combined.

For Papaya Salad:
Add fish sauce, lime juice, sugar, garlic, and chili to a bowl. Mix well. Add papaya and cilantro, and toss well. Season with salt, and serve.

Snack: Roasted Red Peppers with Tzatziki and Toasted Pita


3 large red peppers
4 pieces whole wheat pita, cut into quarters
1/4 teaspoon oregano
2 cups Greek yogurt
2 tablespoons lemon juice
2 garlic cloves, minced
1 cucumber, peeled, seeded, and diced small
2 tablespoons fresh dill, chopped fine
1 tablespoon chives, minced
kosher salt and fresh ground pepper, to taste


Afternoon snacks can be a lifesaver. If you get stuck in a meeting or traffic and dinner is super late, a snack can buy a few hours and prevent ravenous evening binges. The crunch of the toasted pita is a nice addition, so it’s worth the extra time.

Yield: 4 servings

Place each red pepper directly on top of gas burner turned on high. When skin is completely charred on one side, rotate. Repeat process until entire pepper is charred. Place peppers in a small bowl and cover bowl tightly with Saran wrap. Allow to stand 10 minutes. Using a dry paper towel, remove most of charred skin from pepper. Remove and discard seeds and slice pepper into 1/2-inch strips lengthwise.

Preheat oven to 400˚F. Line a baking sheet with parchment paper, and place pita wedges on top. Sprinkle pita with salt, pepper, and oregano. Bake until pita is crisp, 8–10 minutes.

Add yogurt, lemon juice, garlic, and cucumber to a medium bowl. Season with salt and pepper. Mix until well combined. Add dill and chives, and mix. 

Dinner: Sole en Papillote with Braised Kale


For Sole:
4 gray or lemon sole fillets, skin removed
2 teaspoons extra virgin olive oil
2 teaspoons lemon juice
1 teaspoon tarragon, minced
1 teaspoon chives, minced
kosher salt and fresh ground pepper, to taste

For Kale:
1 smoked ham hock
3 pints chicken stock
1 tablespoon extra virgin olive oil
1 large yellow onion, diced small
1/4 teaspoon red chili flakes
1 1/2 lb kale, stems discarded and leaves chopped


Cooking en papillote (in paper) is a perfect way of preparing fish for those looking to limit the need for butter or oil. If you can’t find sole, then use red snapper instead.

Yield: 4 servings

Preheat oven to 400˚F. Cut 4 sheets of parchment paper that are double the size of the fillets. Place 1 fillet on each piece of parchment. Drizzle each fillet with 1/4 teaspoon each of olive oil and lemon juice. Season with salt and pepper. Fold parchment in half. Starting at one edge, crimp parchment every centimeter or two until a tight pouch has formed. Place pouches on two baking sheets. Bake until pouch has puffed up and golden brown, about 15 minutes.  When pouch is opened, fish should be just cooked through.

Add ham hock and stock to a soup pot and bring to a boil. Reduce to a simmer, and cook until ham hock is tender, about 90 minutes.  Remove ham hock, and chop meat into small pieces. Return meat to stock.

In a sauté pan on medium heat, add oil, onions, and chili flakes. Cook, stirring occasionally, until onion has browned, about 10 minutes. Add onions, kale, and 1 pint water to stock. Bring to a boil, then cover and reduce to a simmer. Cook, stirring occasionally, until kale is tender and liquid has reduced, about 30 minutes. 

Dessert: Watermelon-Mint Sorbet


3 cups seedless watermelon, peeled and diced
zest of 1 lemon
1 cup almond milk
1/4 cup superfine sugar
5 mint leaves, minced


There’s no need to banish the dessert course if you make sorbet with less sugar and fresh fruit. It only takes a few minutes to make and will last a few days in the freezer.

Yield: 4–5 servings

Add watermelon and lemon zest to a food processor fitted with a metal blade. Puree until smooth, about 2 minutes. Add almond milk, sugar, and mint, and puree an additional 10 seconds. Pour mixture into an airtight container, and freeze overnight.

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