The word ‘cleanse’ or ‘reset’ can set alarm bells off in our minds of strict diet regimes of juice cleanses, food free diets or worst…feeling constantly hungry. The idea can make us feel a little uneasy in doing a cleanse and have us running for the hills rather than running towards the veggie aisle. Luckily, we feel the same which is why we have created these delicious dinner options to cleanse your body and to refocus the mind in a way that is enjoyable instead of daunting.
All of these recipes are designed to feed 2-4 people. Which is great because it means you can use what is left over for lunch or for dinner the next day if you are doing the cleanse alone.
Split Pea Dhal with Cauliflower or Broccoli Rice
Rich in antioxidants and anti-inflammatory properties to aid digestion, this dish is perfect for a nutritious dinner option.
2 1⁄2 Tablespoons Olive Oil
1 Cinnnamon Stick
1 Teaspoon Cumin Seeds
3 Whole Cloves
4 Green Caradamon Pods
1 Cup Split Peas ( washed and drained)
4 Cups Cold Water
1 Teaspoon Salt
1 Medium Onion Finely Chopped
3 Garlic Cloves , shredded
1 Tablespoon Minced Fresh Ginger
1 Fresh Hot Green Chilli Pepper, finely sliced
Handful Chopped Fresh Coriander
1⁄2 Lemons, juice of or 1⁄2 Lime juice, plus more to taste
¼ Head of Cauliflower or Broccoli
Chop broccoli or cauliflower into small heads and place in Nutribullet for 5-10 seconds until it reveals a fine ‘bread crumb/ rice texture’. Set Aside.
Heat 2 ½ tablespoons of olive oil with the cinnamon stick in a large saucepan over medium-high heat. Cook, stirring, until the cinnamon goes soft for 1 to 2 minutes.
Add the cumin, cloves and cardamom and cook, stirring, until the cumin turns a golden brown color.
Add the peas, turmeric, water and salt. Bring to a boil and skim well. Turn down the heat and simmer for 20-30 mins covered, until peas are soft. Add more water during cooking if necessary. Taste for salt and add more if you need to.
For the tempering oil, heat the remaining olive oil in a small saucepan over medium-high heat. Add the onion and cook until it just begins to brown for about 5 minutes.
Add the garlic, ginger and chilli and cook for about 10-15 seconds
Stir half of the tempering oil into the dal along with half of the cilantro and all of the lemon or lime juice. Simmer very gently for 5 minutes.
Whilst this is is simmering, heat cauliflower or broccoli rice in a pan with a little olive oil until warm. Place on serving bowl.
Transfer the dal to serving bowl also, pour the remaining tempering oil over the top and sprinkle with the remaining cilantro. Serve hot with additional lemon or lime juice to taste.
Tip: Use leftovers for lunch the next day!
Tortillas with Black Bean, Corn & Avocado Salsa
Black Beans are a great source of fibre which is perfection for digestion. Use these in a gluten-free tortillas with corn and avocado salsa for a delicious dinner.
3 Gluten Free Tortillas
3 Tablespoons Olive Oil
3 Tablespoons Fresh Lime Juice
3 Tablespoons Extra Virgin Olive Oil
½ can Black Beans, rinsed and drained
1 Cup of Corn
2 Plum Tomatoes, Seeded and Chopped
1/4 Cup Red Onion, Chopped
1/4 Cup Coriander, Chopped
1/4 Teaspoon Salt
Fresh Ground Pepper, to Taste
1 Small Avocado, Diced
To prepare the dressing for the salsa, whisk together lime juice and olive oil in a small bowl.
In a medium bowl, combine black beans, corn, tomatoes, onion, coriander, salt and pepper. Pour in the dressing and mix to coat.
Refrigerate the salsa for at least 30-40 minutes.
Warm the tortillas either on a skillet or in the microwave. If microwaving, cover with a damp paper towel and heat for about 1 minute or until soft and warm.
When you’re ready to serve, add the avocado; mix together.
Dish the salsa into the individual tortillas , enjoy!
TIP: Use as a dip with tacos as another option!
After dinner we would suggest using Beauty Sleep for a restful sleep for your cleanse. It’s also a perfect addition to a dessert