“My 10–Day Detox Diet program and companion cookbook will show you what food to eat, the proper portion sizes to enjoy and the important lifestyle practices to incorporate into your daily routine so you melt away the fat and restore health to your whole body, mind and spirit.” (Dr Hyman)
Here, we see that readers need to bank on an additional cookbook, to fully realize the potential of the plan and enjoy a safe variety in their meals!
Some recipes though, have been mentioned in the 10 day detox book. A quick look through a few can give you an idea about it.
Spicy Cucumber mint smoothie
- 1/2 teaspoon extra-virgin coconut oil
- 1/2-inch piece fresh ginger root, peeled
- 1 tablespoon raw almond butter
- 1 tablespoon chia seeds (see note above)
- 1/4 cup hemp seeds (see note above)
- 1/4 avocado
- 1/4 cucumber, peeled
- 1/4 lime, peeled and seeded
- 1 kale leaf, stem removed
- 1 cup filtered water
- 2 to 3 ice cubes, depending on how cold you like your drinks
- 8 to 10 chopped fresh mint leaves
- optional: 1/4 jalapeño chili, seeds removed
Combine all the ingredients in a blender, blend on high speed until smooth.
Leafy Green Turkey Tacos
- 2 tablespoons grass-fed ghee
- 1 pound ground organic ground turkey
- 1 tablespoon taco seasoning
- 3 cups thinly sliced bell peppers (any color will do)
- 3 cups thinly sliced yellow onions
- 3 garlic cloves, minced
- 8 large lettuce, kale, or collard leaves
- 1/2 cup chopped fresh cilantro
- salsa and/or guacamole to taste
Heat the ghee in a stockpot or large skillet over medium-high heat.
Add the ground turkey, taco seasoning, bell peppers, onions, and garlic.
Cook until turkey is browned and the vegetables are tender, 10 to 12 minutes. (Cooking tip: You don’t need to add water or broth to the fat when you are cooking the meat for this meal.)
Serve the cilantro on the side or stir it directly into the skillet.
Divide the taco filling among eight large leaf wraps.
Add salsa and/or guacamole.
Roll up or fold and enjoy! Alternatively, serve the filling on a bed of greens as a taco salad.
Poblano Stuffed Tomatoes
- 8 Campari tomatoes
- 2 Poblano peppers
- 1 avocado, pitted and peeled
- 1/2 bunch cilantro, including stems
- 1 tablespoon extra-virgin olive oil
- 1 1/2 teaspoons fresh lime juice
- 1/2 teaspoon sea salt
- 2 tablespoons toasted sunflower seeds
Rest the peppers on the grate of a gas stove. Turn the fire on medium and char the peppers, turning them with tongs, until evenly blackened and blistered, about 5 minutes.
(Alternatively, you can roast the peppers over a gas grill or under the broiler.)
Transfer the peppers to a bowl, cover with plastic wrap, and let steam. When cool enough to handle, rub off the charred skin and discard, along with the stems and seeds.
While the peppers cool, slice off a little from the top and bottom of each tomato to create flat surfaces. Cut the tomatoes in half. Scoop out the seeds and discard.
Transfer the peppers to a food processor, along with the avocado, cilantro, lime juice, and salt. Puree until very smooth.
Transfer the puree to a zipper-top plastic bag and snip a hole in one corner. Pipe the avocado mixture into the tomato halves. Top with the sunflower seeds and serve.