Detoxing is a great way to give your body a boost, and there are so many ways to do it. Some people choose a 10- day smoothie cleanse; others change their eating habits to include more salads, juice and pure ingredients in their daily menu. My body tells me it’s time for a detox when I start craving more green veggies, vitamins and heart-warming soups. That’s when I choose the tastiest—and organic—products: like quinoa, for example. When I regularly eat dishes featuring this super ingredient, I start feeling lighter, more energetic, and generally more comfortable in my skin. These 4 recipes are among my favourites, perfect for a detox ritual.


The Buddha Bowl is all the rage on Instagram these days. It’s not even a recipe per se, but rather a formula that you follow. Because a Buddha Bowl contains a bit of everything–protein (for example: tofu, egg, seitan or beans) but also some grains and (a small amount) of starch, like buckwheat, sweet potato or rice. Add some seeds and pips (quinoa, sunflower seeds and chia) and fresh vegetables that are either raw or very lightly cooked, and you’re golden! The more colourful the bowl, the healthier it is. This recipe is a great staring point, but there are endless variations—as long as you include a bit of everything.

Recipe for 2 people
Preparation time: 20 minutes


  • 100 g quinoa, cooked
  • 100 g broccoli, cut in florets
  • 100 g chickpeas, drained
  • ½ tsp cayenne pepper
  • 1 tsp cumin
  • 2 small heads of little gem lettuce, cut in slices
  • 1 avocado, halved and cut into blocks
  • 1 tomato, cut into blocks
  • 2 boiled eggs (optional for vegans)
  • 4 radishes, cut in slices
  • ½ red onion, diced
  • Small handful of coriander leaves

Ingredients for dressing

  • 1 clove of garlic
  • 100 ml water
  • 1 large tsp sambal oelek
  • juice from 1 lemon
  • 5 tbs tahini (sesame paste)
  • 1 tbs extra virgin olive oil
  • 1 ½ tsp sea salt
  • freshly ground black pepper


1. Prepare the quinoa according to the instructions on the package. Drain as needed and let them rest in a pot with a lid. Hard-boil the eggs to your personal taste, then shock them in cold water.

2. Heat some coconut or olive oil in a frying pan. Add the chickpeas, cayenne pepper and cumin. Cook softly for around 5 minutes, stirring occasionally. Make sure they don’t burn and stay a bit crunchy.

3. Heat some more oil in the frying pan and stir the broccoli florets in on a high flame for a few minutes, until they begin to colour. They should keep their “bite.”

4. Now it’s time to start assembling your bowl. Divide the lettuce between two bowls, scoop the quinoa over it. Then add the chickpeas, blocks of tomato, radishes, avocado, broccoli, red onion and the halved eggs. Garnish with coriander.

5. Mix all the ingredients for the dressing together with a blender or hand mixer. Add lemon juice and salt to taste.

6. Serve the bowl with the dressing and enjoy!


If you’re cutting carbs and want to fuel your body with vegetables and organic proteins, then this recipe has you covered. There is almost nothing better than well-marinated, baked tempeh. One major plus point: tempeh is a fermented soy product that is easier to digest than tofu and has many health benefits. Alongside this, the cauliflower rice is a fabulous invention: new, but so incredibly good!

Recipe for 4 people
Preparation time: 30 minutes


  • 1 block tempeh (200 g)
  • 1 small head of cauliflower, crumbled (in a food processor or cut finely by hand)
  • 4 tbs extra virgin coconut oil
  • 200 g soybeans, shelled
  • 200 g sugar snaps, cleaned and removed from string
  • 250 g mushrooms, cleaned and cut into 4 pieces
  • Small handful fresh mint, leaves only
  • Small handful fresh coriander, leaves only
  • Small handful fresh parsley, leaves only
  • Red chili pepper, sliced into rings (optional)
  • 2 spring onions, sliced into rings
  • Salt and pepper to taste

Ingredients for marinade

  • 5 tbs ketchup
  • 3 tsp agave or maple syrup
  • 2 tbs sesame oil
  • 3 tbs soy sauce
  • 3 tsp sambal


1. Cut the tempeh into small blocks of around 1.5 cm x 1.5 cm. Make the marinade by mixing all the ingredients together, then add the tempeh.

2. Heat 1 ½ tbs of coconut oil and stir fry the mushrooms until they turn brown. Season with salt and pepper to taste.

3. Heat another 1 tbs of coconut oil and fry the tempeh in it for around seven minutes until done. Be careful while stirring; you don’t want it to fall apart. Make sure all the sides are equally browned.

4. Heat more coconut oil and stir fry the sugar snaps on a high flame until they start to colour on both sides. Season with salt to taste.

5. Remove the sugar snaps from the pan and stir fry the cauliflower “rice” for around 3 minutes. Add the mushrooms and the tempeh and mix together thoroughly.

6. Divide the rice onto the plates, add the sugar snaps and garnish with the fresh herbs, red chili peppers and spring onion.

TIP: Also goes well with the tahini dressing from the Buddha Bowl.


And so it happened that I accidentally collected all different shades of green, threw them into a bowl and poured an amazingly beautiful green sauce over them. Nothing more and nothing less than pure and fresh. Sometimes in life, things are just that simple.

Recipe serves 2 people
Preparation time: 20 minutes


  • 1 large handful of broccoli in florets
  • ½ tbs coconut oil
  • 2 small heads of little gem lettuce, cut crosswise
  • 1 large handful of arugula
  • 2 large handfuls of lamb’s lettuce
  • 4 radishes, peeled and in blocks
  • 1 avocado, peeled and in blocks
  • 1 large green tomato, in slices
  • 50 g mixed seeds and pips, lightly roasted in a dry frying pan
  • 4 yellow cherry tomatoes, halved
  • 1/5 of a cucumber, in blocks
  • 1/5 of a zucchini, sliced with a spiralizer

Ingredients for dressing

(This will make a large bottle of dressing that you can keep in the fridge for up to 4 days. You can also choose to cut the ingredients in half).

  • 700 ml Greek yogurt
  • 10 g chives
  • 15 g fresh tarragon (or 2 tbs dried)
  • 15 g parsley
  • Juice from ½ lemon
  • 2 tbs salt
  • 4 cloves of garlic
  • Freshly ground black pepper


1. Heat the coconut oil in a frying pan and stir fry the broccoli florets on a high flame until they start to colour, but keep them crunchy. Season with a bit of salt to taste.

2. Divide the little gem into 2 bowls. Add the arugula, cucumber, avocado, green tomato, cherry tomatoes and broccoli on top.

3. Garnish with the zucchini “pasta” and the roasted seeds and pips.

4. Mix all of the ingredients for the dressing together with a hand mixer or blender and serve with the salad.


It doesn’t happen very often on Ibiza, but sometimes when it rains really hard, there’s nothing better than snuggling up with a big bowl of miso soup. And when it’s well stocked with only pure and healthy ingredients, you’re also doing your body a favour.

Recipe for 4 people
Preparation time: 20 minutes


  • 200 g soba noodles (buckwheat noodles)
  • 4 tbs toasted sesame oil
  • 250 g crimini mushrooms (brown), in slices
  • 4 large stalks bok choy, in thin strips, green and white separated
  • 2 large tbs fresh ginger, finely chopped
  • 1 L vegetable bouillon made with 2 cubes
  • 1 large carrot, cleaned and julienned
  • 100 g edamame, shelled and blanched for 3 minutes
  • 150 g snow peas, removed from string and cut into strips
  • 1 tbs sriracha
  • 5 tbs miso paste
  • 6 tbs soy sauce (Kikkoman)
  • 3 stalks of spring onion, cut into rings
  • 1 red chili pepper, in rings
  • Sesame seeds to garnish
  • 1 lime cut into 4 pieces


1. Heat the water with the bouillon cubes in a large pan.

2. Boil the soba noodles according to the instructions on the package. Rinse off with cold water and mix with 2 tbs sesame oil. Set this aside.

3. Add the sriracha, ginger, mushrooms and the white parts of the bok choy to the bouillon and bring to a boil. Turn the heat low and let it simmer under a lid for around 10 minutes.

4. Remove the pan from heat, because the miso should not be cooked. Add the soy sauce and the miso paste, mix the noodles in along with the green parts of the b0k choy and the strips of snow peas.

5. Divide the soup with the noodles into 4 bowls. Garnish with the carrot, edamame, sesame seeds, spring onion and red pepper. Add ¼ lime to each bowl.


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