Detox recipes after the holidays

Operation detox has begun!

This year, we celebrate the holidays well. Chocolatey sweets, salmon toasts, red meat, alcohol, delicious dishes with sauce… They all were part of our Christmas meal for our greatest pleasure. Now is the time to return to our good habits and a healthy and varied diet. We know that it’s not that simple but we are here to help. Let’s begin a successful detox! We will share our greatest tips to efficiently cleanse your organism and get back in shape quickly. But first let’s begin with the most important part: hydration. Avoid sweet beverages. Our first advice is to drink water: luke warm, warm or cold, whichever way you want it! Water also has detoxifying virtues whether in an infusion or with a bit of green or black tea. It will allow your body to work at its best.

The detox does not end there. Discover 3 great recipes to take on the year with a good start. As they say: a healthy mind in a healthy body!

300g of cooked rice (ideally round sushi rice)
120g of grated carrots in Sicilian lemon by Bonduelle
120g of red cabbage salad by Bonduelle
60g of edamame
200g of firm, plain or smoked tofu
2 tbsp of soy sauce
The juice from ½ a lemon
2 tbsp of sesame seeds
A drizzle of oil (olive, sesame, sunflower…)

Step 1 : Dice the tofu. Put in a bowl with soy sauce, lemon juice and 1 tbsp of sesame seeds. Let it marinate while you prepare the rest.

Step 2 : Spread the rice in two nice bowls. Put the grated carrots, the cabbage salad, then the edamame. 

Step 3 : Drain the tofu from its marinade. Warm the oil in a non-stick pan.

Step 4 : Add the tofu and brown it in the oil, frequently shaking the pan.

Step 5 : Spead the tofu dices in both bowls. Season with 2 tbsp of marinade, sprinkl with the remaining sesame seeds and serve.

Psst… di you know: the king of detox is black radish. To nibble on endlessly during this detox.

2 potatoes or 150g of courgettes
1 onion
200g of Bonduelle’s lamb’s lettuce
1 liter of vegetable broth
10cl of sour cream or single cream
Curry
Olive oil
Salt, pepper

Step 1 : Brown the chopped onion and potatoes in a drizzle of olive oil. For an even lighter recipe, replace the potatoes with courgettes when in season - frozen ones would work too.

Step 2 : Add 200g of lamb’s lettuce and cover with a liter of vegetable broth. Let it simmer for 20 minutes.

Step 3 : Mix with 1 tbsp of curry (more or less to taste) and 10cl of cream (sour or single), add salt, pepper and drink it warm!

250g of quinoa
1 bag of Bonduelle’s rocket
250g of fresh button mushrooms or canned (Bonduelle’s thick chopped mushrooms can)
250g of oyster mushrooms
70cl of vegetable broth
1 onion
1 garlic clove
2 tbsp of olive oil
Fine salt, ground pepper

Step 1 : Rinse the quinoa in a thin sieve. Chop the oyster and button mushrooms.

Step 2 : Drain the mushrooms if canned. Peel and chop the onion and garlic.

Step 3 : Brown the onion and garlic in a drizzle of olive oil. Add the mushrooms and brown them for 3 minutes. Add the quinoa and cover with broth.

Step 4 : Bring to a boil and let it cook for 12 minutes stirring from time to time. Extend cooking for 5 minutes if necessary after tasting it.

Step 5 : Mix the rocket with the warm quinoa, add salt and pepper. Serve.

Step 5 : If you prefer eating it as a salad, let the quinoa cool down before mixing in the rocket.