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5 detox recipes to put your liver to rest

Weakened immune system, tummy upset… After many end-of-year holiday meals, our body reacts and asks for respite. To help him regain his balance, we can try these few detox recipes to purify and get rid of accumulated toxins. It’s not about wanting to lose weight, but about helping your body regain health and vitality.

Detoxifying your body is helping our emunctory organs fully play their role of filtering and eliminating waste. The liver, colon and kidneys are part of it, but also the lungs and the skin. And for good reason : our general state is disturbed when these organs no longer manage to play their role: fatigue, blurred complexion, slow digestion, water retention… A poor diet, rich in fat, can be the cause of these disturbances, in the same way as stress .

To ensure good drainage of the organs, it is necessary to stimulate the functions of elimination, why not thanks to a “detox cure“. This period of restrictive eating aims to cleanse, put the body to rest and rid it of all the toxins it has accumulated over meals.

Detox cure or food rebalancing?

Without going as far as a real detox cure, we can already eat less fat, less sugar and without alcohol. It is necessary to favor foods rich in vitamins, antioxidants and fiber. Fruits, vegetables and whole grains are therefore ideal for helping the body cleanse itself and improving digestion. Red meat is replaced by lean fish such as cod or turbo, which is steamed.

The maintenance of a good hydration is essential, at least 1.5 liters of water per day, to be consumed in all its forms: tea, “special detox” herbal tea, broth… Mineral waters must be low in salt, but rich in magnesium to avoid heartburn. fatigue.

The principle of detox recipes is based on the consumption of foods very digestiblewith properties rather draining. Thus, it is necessary to avoid spicy dishes, stimulants (caffeine, guarana), fatty and high-energy dishes (quiches and pizzas, cold cuts, fried foods, breadcrumbs, pastries, sauces, pastries), pastries, pastries and certain drinks: alcohol, energy drinks, exciting drinks (coffee)!

Discover without delay our five tasty detox recipes.

Cod papillote

Ingredients for 4 persons :

  • 4 cod fillets;
  • 400 g peas, carrots and green beans combined;
  • 2 cloves garlic ;
  • The juice of a lemon;
  • 1 C. honey;
  • Chopped fresh dill;
  • The juice and a wedge of lime;
  • Salt pepper

Preparation: 10 mins
Cooking: 20 mins

1. In a deep dish, mix the lemon juice, honey and 1 tbsp. tablespoon cold water;
2. For 1 hour, soak the cod in the mixture;
3. Shell the peas, tail the green beans, peel and cut the carrots into small dice and peel and cut the garlic;
4. In four large aluminum sheets, spread the vegetables, the garlic then the cod fillets on top;
5. Season with salt and pepper and drizzle lime juice on top;
6. Close the aluminum sheets to form the papillotes;
7. Bake for 20-30 minutes;
8. Serve sprinkled with chopped dill and according to your taste, accompanied by fresh lemon wedges.

Coral lentil pancakes

Ingredients for 4 persons

  • 220 g coral red lentils;
  • 3 potatoes;
  • 2 shallots;
  • 1 clove of garlic;
  • 1 egg ;
  • 2 tbsp. cornstarch;
  • 1 C. coffee curry powder;
  • 1 C. ground paprika;
  • 1 tsp cayenne pepper;
  • Olive oil ;
  • Salt pepper.

Preparation 15 mins
Cooking: 15 mins

1. Peel and cut the potatoes into small pieces;
2. For 10 minutes, cook them with the coral lentils in a pan of salted boiling water;
3. At the end of cooking, drain then mix everything;
4. Peel and chop the shallots and garlic and put them in the food processor and blend again. Leave aside.
5. Beat the egg with all the spices in a bowl;
6. Add the cornstarch then the vegetable purée and mix well;
7. Salt and pepper;
8. In a frying pan, heat a drizzle of olive oil;
9. Take small heaps of the preparation and place them in the pan then cook for 3 to 4 minutes on each side until the patties are golden brown;
10. Repeat the operation until the preparation is exhausted.

Salad with apples, nuts and Comté

Ingredients for 4 persons

  • 1 salad;
  • 2 apples;
  • 120 g of Comté;
  • 12 walnut kernels;
  • Lemon juice;
  • 3 tbsp. tablespoon olive oil;
  • 2 tbsp. tablespoons raspberry vinegar;
  • Salt pepper.

Preparation: 15 mins

1. Wash the apples then remove the core and seeds and cut them into thin slices;
2. Pour lemon juice over them to prevent them from turning black;
3. Arrange the washed salad on 4 plates, put the apples and walnut kernels then the Comté cheese into small pieces;
4. In a bowl, prepare the olive oil with the raspberry vinegar to season the salads;
5. Pepper and salt to taste.

Red cabbage salad with apple and orange

Ingredients for 4 persons

  • 300 g shredded red cabbage;
  • 1 orange;
  • 1 apple;
  • 1 handful of crushed walnuts;
  • 1 C. cider vinegar;
  • 1 C. walnut oil;
  • The juice of half a lemon;
  • The juice of an orange;
  • Salt pepper

Preparation: 15 mins

1. Peel the orange and collect the supremes;
2. Clean, halve, core the apple and cut it into small dice;
3. Pour over the lemon juice so that the pieces do not blacken;
4. In a bowl, mix the cider vinegar, walnut oil and orange juice.
5. Add the red cabbage, apple and orange segments and stir well;
6. Keep the salad cool until serving.
7. Enjoy chilled.

Cauliflower and Pumpkin Curry

Ingredients for 4 persons

  • 1 small cauliflower;
  • 500 g of pumpkin;
  • 200ml coconut milk;
  • 3 cloves of garlic ;
  • 1 onion ;
  • 1 C. tomato puree;
  • 1 C. oil soup ;
  • 1 C. coffee curry;
  • Coriander;
  • Salt pepper

Preparation 20 mins
Cooking 20 mins

1. Separate the cauliflower and wash it. Peel, deseed and cut the pumpkin into small pieces, then steam everything for 5 minutes;
2. Peel, degerm and chop the garlic cloves and the onion then brown them in a casserole dish with the olive oil for 5 minutes;
3. Add the curry, drained vegetables, coconut milk, tomato puree and a glass of water;
4. Salt and pepper and cook over low heat for 15 minutes;
5. Add the chopped coriander at the end of cooking;

Light Lemon Cheesecake

Introducing the new Light Lemon Cheesecake. It is only made up of plain biscuits, apple compotes and cottage cheese with lemon juice.

Ingredients for 6 people

  • 400 g of cottage cheese with 0% fat;
  • 100 g of small biscuits (small butter or speculoos type);
  • 75 g of brown sugar;
  • 50 g applesauce without added sugar;
  • 3 eggs ;
  • 1 lemon;
  • 1 sachet of vanilla sugar ;
  • 1 C. cornstarch;

Preparation: 20 mins
Cooking: 45 mins

1. Preheat your oven to 200° (th.6/7).
2. In a blender, crush the biscuits and transfer them to a salad bowl then add the compote and the vanilla sugar. Pour everything into a buttered mold and press down well with the back of a spoon. Book cool.
3. Wash then grate the lemon to remove the zest. Then cut the lemon in half to extract the juice. Reserve in a bowl.
4. Separate the whites from the egg yolks and in a bowl, whisk the egg yolks with the brown sugar. Then add the cottage cheese, cornstarch, lemon zest and lemon juice. Mix everything well. Whip the egg whites until stiff then gently fold the egg whites into the mixture, using a spatula or spatula. The mixture must be homogeneous.
5. Then pour the preparation into the mold over the cookies. Smooth the surface well
6. Bake the cheesecake for about 45 minutes, lowering the temperature to 180° (th.6). As soon as the cheesecake is golden, take it out and let it cool for 12 hours in the fridge. Serve well chilled.