Detox plan: days 1 - 5
Start your detox with our daily menu plan. Follow the details for days one to five
Day one
Breakfast: Blend ½ mango, 1 banana together with 250ml/9fl oz low-fat plain
bio yogurt.
Mid-morning snack: 1 apple or 1 pear.
Lunch: Chickpea and quinoa salad. Cook 200g/7oz quinoa, as directed on the packet, then add 100g/4oz drained, canned chickpeas, 1 chopped carrot, 1tbsp extra-virgin olive oil and 1 large handful of chopped parsley leaves. You can speed things up by making this the night before and storing it in the fridge. (Serves 1).
Mid-afternoon snack: A handful of nuts or seeds.
Dinner: Revitalising and immune-boosting soup. View the detox soup recipe
Day two
Breakfast: 2 slices walnut bread with honey and a cup of green tea.
Mid-morning snack: 2 prunes.
Lunch: Celery soup with a slice of spelt bread. To make the soup, heat 1tbsp olive oil in a wok, add ½ chopped onion, 1 chopped carrot, 1 chopped celery stick and 1 leek, white part chopped. Stir-fry the vegetables until they are soft. Add 625ml/ 1pt vegetable bouillon and 100g/4oz pearl barley. Cook for 45 minutes, until the barley is soft. Add 1tbsp each chopped thyme leaves and 1tbsp chopped rosemary leaves and serve. (Serves 2).
Mid-afternoon snack: A glass of Detox juice.
Dinner: Nourishing carrot soup. View the detox carrot soup recipe
Day three
Breakfast: 2 eggs – poached, soft-boiled or scrambled.
Mid-morning snack: A handful of grapes.
Lunch: Chicken soup. Place 1 chopped fennel bulb, 1 sprig thyme (chopped), the juice of ½ lemon, 1 leek (white part chopped), and 30g/1oz broccoli florets in a large saucepan and pour in 750ml/1¼pt organic chicken stock. Bring to a boil and leave to simmer for 1 hour. You can prepare this the night before and leave it in the fridge overnight. (Serves 4).
Mid-afternoon snack: A glass of Detox juice.
Dinner: Cream Wörthersee spread on 2 or 3 slices of wholegrain wheat, rye, spelt or sourdough bread.
Day four
Breakfast: Small bowl of unsweetened muesli with skimmed milk.
Mid-morning snack: 1 or 2 unsalted, plain rice cakes.
Lunch: Watercress, avocado and alfalfa pitta. To make, mix together 25g/1oz watercress, ½ chopped avocado and 25g/1oz alfalfa sprouts. Whisk together 2tbsp low-fat plain bio yogurt, 1tbsp olive oil, juice of ½ lemon and 1tsp smooth mustard. Season lightly with sea salt and pour over the salad mixture. Place in a wholegrain pitta and serve. (Serves 1).
Mid-afternoon snack: 1 pear.
Dinner: Mixed vegetable quinoa.
Day five
Breakfast: 1 cupful of chopped fresh fruit, with 250ml/9fl oz low-fat plain bio yogurt.
Mid-morning snack: A handful of cucumber and carrot sticks.
Lunch: Mint and feta salad.
Mid-afternoon snack: A handful of nuts or seeds.
Dinner: Grilled chicken thighs. Remove the skin from 2 chicken thighs and grill under a medium-hot grill for 4 minutes each side until cooked through. Steam 2 or 3 chopped carrots and 150g/5oz peas for 2 to 3 minutes, until tender. Sprinkle with 1tbsp chopped parsley or mint and serve either warm or cold. (Serves 2).
Check out days 6-10 of the detox diet plan
Discover the benefits of a detox
