5 Wellness & Detox Recipes You Can Easily Prepare At Home

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We’re right in the middle of our Week of Wellness and today you get five delicious, easy-to-prepare recipes that will soothe your body and soul.

1. Colorful Quinoa Salad

The combination of quinoa, pomegranate seeds and spinach provides you with lots of nutrients and antioxidants. Antioxidants are great for detoxifying while strengthening your immune system.

Ingredients

125g quinoa (raw)
1 pomegranate
2 handful fresh baby spinach leaves
2 Tbsp almonds
1 green onion
½ bundle mint or cilantro
1-2 sweet potatoes
1 Tbsp honey
2 Tbsp sesame seeds
juice of ½ lemon
1 tsp sugar
400-500ml water (for boiling)
3 Tbsp olive oil
salt & pepper

Directions
Preheat your oven to 200°C / 390°F while boiling the quinoa for about 20 minutes in ½ liter of water. Cut sweet potatoes into cubes, then toss with olive oil, honey, salt and sesame seeds. Place sweet potato cubes on a baking sheet and bake for approx. 25 minutes. Meanwhile, finely chop green onion, almonds and herbs, then mix with pomegranate seeds, spinach and quinoa. Mix olive oil, lemon juice, salt, pepper and sugar, then drizzle the quinoa with the mixture. Garnish with sweet potato cubes.

Servings: 2

2. Exotic Trout on Coconut Rice Pudding

Fish protein is especially easy to digest and provides you with lots of vitamins, minerals and trace elements. Plus, the ginger contained in this recipe boosts your metabolism and aids digestion.

Ingredients

2 trout fillets
180g Basmati rice
2 chili peppers
1 bundle cilantro
Lemon grass
20g fresh ginger
salt
pepper
200ml coconut milk
olive oil

Directions
Preheat your oven to 180°C / 355°F while letting the rice simmer on low heat in a mixture of 150ml coconut milk and 100ml salted water. Place the trout in a little package of baking parchment, sprinkle with ginger, chili, cilantro, salt, pepper and lemon grass, then drizzle with olive oil. Bake for 18 minutes. Open the package before serving and add the remaining 50ml coconut milk. Enjoy with coconut rice pudding – it will melt in your mouth!

Servings: 2

3. Vegan Burger

Here’s a meat-free, yet tasty burger variation – try it out! Instead of meat, you’ll find roasted Portobello mushrooms in your burger. They contain mostly water and hardly any calories – a great alternative for health-conscious foodies.

Ingredients

2 whole grain burger buns
2 Portobello mushrooms
1 nectarine
2 tomatoes
1 green onion
1 Tbsp freshly chopped rosemary
½ bundle thyme
1 garlic clove
1 ripe avocado
1 pinch chili powder
juice of ¼ lime
7 Tbsp olive oil
salt
pepper

Directions
Mash the avocado, then mix with 1 Tbsp olive oil and lime juice. Add tomato cubes, chili powder, chopped garlic and finely cut green onion and mix until creamy. Cut off and discard the stems of the mushrooms, then toss them with a marinade made of a little lime juice, 4 Tbsp olive oil, rosemary, half of the thyme, salt and pepper. Cut the nectarine in thin slices, then brush with a bit of marinade. Toast your burger buns until golden brown, while roasting the mushrooms and nectarine slices in 2 Tbsp olive oil. Smear avocado mixture onto buns, then top with tomato slices. Season with thyme, salt and pepper. Top with mushrooms and nectarine slices and serve immediately.

Servings: 2

4. Ginger Lemon Drink With Basil Seeds

The black basil seeds look pretty much like chia seeds, and similarly basil seeds come with lots of benefits: They strengthen your immune system and positively affect your metabolism. Plus, basil seeds lower stress levels and help you unwind.

Ingredients

1 glass cold water
2 Tbsp lemon juice
3 Tbsp basil seeds
2 tsp honey

Directions
Leave basil seeds to soak for 10 minutes in a glass of cold water. Then, add finely chopped ginger, lemon juice and honey. Voilà, your drink is ready! Enjoy while still cold.

Servings: 1

5. Warm Chickpea Salad

Just like most other legumes, chickpeas also contain a variety of secondary plant substances with cancer-inhibiting properties.

Ingredients

400g boiled chickpeas
1 red onion
1 green onion
1 zucchini
juice of 1 orange
1 carrot
1 bundle parsley
1 Tbsp curry powder
2 garlic cloves
1 red bell pepper
1 Tbsp butter
3 Tbsp balsamic vinegar
4 Tbsp olive oil
salt
pepper

Directions
Finely slice the red onion and cut the zucchini into cubes, then sauteé in butter and oil. Add chopped bell pepper, green onion, garlic, carrots, freshly squeezed orange juice, balsamic vinegar and curry powder, then season with salt and pepper. Mix chickpeas and sauteed vegetables in a bowl, drizzle with olive oil and balsamic vinegar, then season with parsley, salt and pepper before serving.

Servings: 4

About Foodtastic

All recipes are from blogger, food stylist & photographer Eva Fischer. Eva is also a professional health manager & nutrition coach – hop over to her (German) blog for useful tips and information, lots of recipes and great stories: www.foodtastic.at.

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