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10 DAY DETOX

Boost Immunity. Boost energy. Reduce Bloating. Feel Fantastic. A natural, realistic, achievable way to cleanse and rejuvenate.
Our 10 Day Detox programme includes supplement capsules, step-by-step recipes and how-to videos from Tait’s Kitchen, and a tailor made workout from Ruben Tabares which is perfect during the detox. We have included everything you will need for effective yet measures detoxing- gentle & organically. As well as boosting your energy levels & vitality, your skin will glow & your biological age may even drop by a decade.

“I designed this 10 day cleanse over a decade ago, when I noticed that every client I saw shared similar symptoms: tiredness, mood swings, digestive problems, brain fog, irritability, inability to handle stress, dull hair and skin.

 I put everyone on a detox powder I had formulated to cleanse and repair the gut. After two weeks the results astounded me- 50% of the symptoms had gone and every client saw an increase in energy and reported improved mood and sleep, glowing skin and renewed vitality. They noticed it and so did everyone around them!

This cleanse is for everyone who wants to go about their day-to-day life, enjoying every moment but also allowing them to restore vitality by actively cleansing the body, breaking bad habits and addictions and replacing them with good ones, hopefully for a lifetime!”   Margo Marrone, Founder of The Organic Pharmacy

Why you need to detox
If you are experiencing the following this is a good time for a detox:

  • Tiredness
  • Sluggish metabolism
  • Dull hair or skin
  • Tired Eyes
  • Coated Tongue
  • Skin disorders (acne, eczema, allergies)
  • Age spots
  • Digestive problems (indigestion, bloating, IBS, candida, constipation)
  • Excessive weight gain
  • Headaches
  • Mood swings
  • Premature ageing
  • Brain fog

How you feel after detoxing

After completing your detox, you should experience:

 

  • Happier mood
  • More energy
  • Glowing skin
  • Weight loss
  • Shiny hair
  • Alert mind
  • Better sleep
  • Improved digestion
  • Better ability to deal with stress
  • Better physical and mental performance
  • Better nutrient absorption

To help with your daily detox we will be supplying you with 10 detox friendly recipes to help you along the way.

A Day at a glance
Try to maintain a 12 hour fasting window eg 8.30pm-8.30am

On waking:
Glass of water with 1/2 lemon & detox Caps
Skin brush with 2 pumps of Detox Body Oil.

Breakfast:
A bowl of porridge or 2 boiled eggs brown toast.
Superantioxidants , EFAs & Phytonutrients.

Lunch:
Avocado watercress pitta or Chickpea & quinoa salad or Celery soup &spelt bread

Exercise 30 min: Walk, yoga or tai chi.

Dinner:
Lime & Chilli soup or Prawn Stir Fry or Chilli & Butter bean salad Grilled salmon & Spinach

Bedtime:
3 Detox capsules, Breathing or meditation, Bath ritual.

Be sure to drink plenty of water daily, we recommend 6-8 glasses.

Workout with Ruben Tabares

Ruben has a long history and an outstanding pedigree in the field of health and nutrition. He is currently one of the world’s most in-demand strength and conditioning coaches, nutritionists and sports therapists

Ruben is well known for achieving incredible results in a short space of time, offering often, unorthodox training styles, coupled with motivational inspiration, to help everyone achieve their fitness goals.

We recommend a gentle version of exercise during the detox. Research shows the profound anti-ageing impact that even light exercise has on the mind and body. Not only does it improve oxygenation of the blood and cells, but it also reduces stress, anxiety and depression.

Today marks the first day of your detox, time to get motivated and Feel DETERMINED!

Exercise is a vital part of your overall health so start off your detox with some light exercise. It is important to know that during a detox you don’t put undue stress on your body by doing a gruelling exercise routine, which will take energy away from detoxification process leaving you feeling weak. A gentler exercise routine is recommended such as Yoga, Tai Chi or walking.

REMEMBER: You need to lightly exercise every day to feel the full effects of your detox.

The Organic Pharmacy have teamed up with celebrity trainer Ruben Tabares (working with David Hayes, Amir Khan, P Diddy, Tinie Tempah, Naomi Watts and more) to help with your exercise regime, please see link to our EXCLUSIVE blog post here to see more tips from our favourite trainer along with a tutorial on the best way to keep fit.

Breakfast

QUINOA PORRIDGE WITH PEAR

INGREDIENTS

  • 50G TRI-COLOUR QUINOA
  • 100ML UNSWEETENED COCONUT MILK
  • 20ML OF WATER
  • 1 TSP OF AGAVE SYRUP
  • A PINCH OF SALT
  • ¼ TSP OF VANILLA EXTRACT
  • ½ PEAR DE-SEEDED AND DICED
  • ¼ TSP CINNAMON

METHOD

  1. WEIGH ALL INGREDIENTS OTHER THAN THE PEAR AND CINNAMON INTO A SMALL SAUCEPAN PUT A LID ON THE PAN AND PLACE ON A MEDIUM HEAT.
  2. BRING TO A SIMMER AND ALLOW TO COOK UNTIL THE QUINOA IS SOFT ADD MORE LIQUID WHILST COOKING IF NEEDED.
  3. DICE THE PEAR AND TOSS WITH THE CINNAMON.
  4. ONCE THE PORRIDGE IS COOKED PLACE INTO A BREAKFAST BOWL AND PLACE THE PEAR ON TOP.

Lunch

ROASTED RED PEPPER AND TOMATO SOUP WITH PUMPKIN SEED PESTO

INGREDIENTS

  • 150G RED PEPPERS DE-SEEDED AND DICED
  • 150G VINE TOMATOES CUT IN HALF
  • 1 CLOVE GARLIC
  • ½ RED ONION
  • 150ML VEG STOCK
  • 30G PUMPKIN SEEDS
  • 20G BASIL
  • 2 TBSP OLIVE OIL
  • 2 TBSP WATER

METHOD

  1. FOR THE SOUP ROAST THE PEPPERS, TOMATOES, GARLIC, ONION AND A LITTLE SALT FOR 20MINS AT 180C THEN BLEND WITH THE STOCK UNTIL SMOOTH.
  2. MAKE THE PESTO SIMPLY BLEND THE PUMPKIN SEEDS, BASIL, OLIVE OIL, WATER AND A PINCH OF SALT.
  3. SERVE THE SOUP IN A BOWL WITH THE PESTO DRIZZLED ON TOP.

Dinner

BLACK RICE BOWL WITH WINTER RADISH

INGREDIENTS

  • 90G COOKED BLACK RICE
  • 40G FINELY SLICED WINTER RADISH
  • ½ AVOCADO
  • HANDFUL OF CARROT SPIRALS
  • 1TBSP OLIVE OIL
  • 1 TBSP GRAPEFRUIT JUICE
  • ½ TSP HARISSA PASTE
  • HANDFUL OF SPINACH

METHOD

  1. For the dressing simply mix the olive oil, grapefruit juice, a pinch of salt and harissa paste in a small bowl
  2. To serve, place the hot black rice into a bowl and put all other ingredients around the edge of the bowl
  3. Use as much or as little of the dressing as you would like

Take longer on your skincare routine making sure you cleanse, hydrate, repair and moisturise or even use that face mask you have not done in a while. Your body also needs to be looked after so here are our top picks perfect for self-care:


1. CLEANSE:
Carrot Butter Cleanser

2. HYDRATE:
Herbal Toner

3. REPAIR:
Antioxidant Face Gel + Serum Duo

4. MOISTURISE:
Double Rose Rejuvenating Face Cream

Breakfast

VEGAN YOGURT WITH AGAVE

INGREDIENTS

  • 150G VEGAN YOGURT OF CHOICE
  • 1 TSP AGAVE SYRUP
  • 4 CRUSHED WALNUTS

METHOD

  1. SIMPLY PLACE THE INGREDIENTS INTO A BOWL AND ENJOY.

Lunch

GRILLED PEACH SALAD WITH BLUEBERRIES AND SPINACH

INGREDIENTS

  • 1 PEACH DE-STONED AND SLICED INTO WEDGES
  • 40G BLUEBERRIES
  • HANDFUL OF SPINACH
  • HANDFUL OF ROCKET
  • 20G VEGAN FETA CRUMBLED
  • 20G PECAN
  • OLIVE OIL
  • LEMON JUICE
  • DIJON MUSTARD

METHOD

  1. START BY MIXING THE OLIVE OIL, LEMON JUICE AND MUSTARD IN A MIXING BOWL.
  2. TOSS ALL REMAINING INGREDIENTS IN THE DRESSING OTHER THAN THE PECANS.
  3. SERVE IN A BOWL AND GARNISH WITH CRUSHED PECANS.

Dinner

STUFFED AUBERGINE WITH QUINOA AND RED PEPPER

INGREDIENTS

  • ½ AUBERGINE CUT LONG WAYS AND SCORES
  • 120G COOKED QUINOA
  • ½ DICED RED PEPPER
  • PINCH CUMIN
  • PINCH TURMERIC
  • ¼ TSP TOASTED CORIANDER AND FENNEL SEEDS
  • 1 TBSP PINE NUTS
  • 1 TBSP POMERGRANATE SEEDS
  • HAND FULL OF ROCKET
  • SERVE WITH TAHINI AND VEGAN FETA

METHOD

  1. To start roast the aubergine and red peppers with a little salt and olive oil for 15/20 minutes
  2. Mix the hot quinoa with the spices and some salt
  3. Once cooked scoop out the flesh of the aubergine and add the peppers to the quinoa
  4. Place the quinoa mix back into the skin of the aubergine and plate with a salad of rocket, pine nuts and pomegranate

Day three is here, time to feel PURGED. We know January can be a tough month for all with the post-Christmas blues but today is the day you will rid yourself from any unwanted qualities, conditions, or feelings.

The best way to do this is with breathing and meditation techniques. Take time from your day today to try these either during a lunch break to de-stress or before you go to bed to
help you sleep better.

We’ve created an easy but really effective video with transformational coach - Natasha Richardson.

Breakfast

SWEET POTATO DETOX BREAKFAST BOWL

INGREDIENTS

  • 1 SMALL SWEET POTATO
  • HEAPED TBSP OF NUT BUTTER
  • 50G FRESH BLUEBERRIES AND RASPBERRIES
  • 2 TBSP OATLY VEGAN CRÈME FRAICHE
  • 1 TSP COCONUT SHAVINGS
  • AGAVE TO TASTE
  • PINCH OF NUTMEG OR CINNAMON

METHOD

  1. PIERSE THE SWEET POTATO A FEW TIMES WITH THE TIP OF A KNIFE THEN BAKE AT 180C FOR 30 MINUTES OR UNTIL SOFT.
  2. TAKE THE SWEET POTATO OUT OF THE OVEN, CUT IT DOWN THE MIDDLE THEN SCOOP OUT THE INSIDES AND PLACE INTO A BOWL.
  3. DRIZZLE ON THE AGAVE AND SPRINKLE WITH NUTMEG OR CINNAMON.
  4. GARNISH WITH THE REMAINING INGREDIENTS.

Lunch

CAULIFLOWER ROASTED SERVED WITH VEGAN TZATZIKI AND WATERCRESS SALAD

INGREDIENTS

  • ½ SMALL CAULIFLOWER CUT INTO FLORETS
  • PINCH OF CAYENNE PEPPER
  • 1 TSP TURMERIC
  • 50G VEGAN YOGURT
  • 40G GRATED CUCUMBER
  • ¼ CLOVE OF GARLIC FINELY GRATES
  • PINCH CUMIN, SALT AND PEPPER
  • HANDFUL OF WATERCRESS
  • 5G MINT PLUS EXTRA TO GARNISH

METHOD

  1. Stat by roasting the cauliflower for 15 minutes with the cayenne, turmeric and a little salt (add oil if you would like)
  2. Whilst the cauliflower is roasting make the tzatziki by mixing the yogurt, cumin, salt, pepper, cumin, cucumber and garlic
  3. To serve place the tzatziki on the plate followed by the cauliflower, mint and watercress (add nuts + seeds or wild rice to this dish if you want to up calories)

Dinner

THYME ROASTED CHICKPEAS AND MUSHROOMS WITH HUMMUS, LEMON AND FRESH PARSLEY

INGREDIENTS

  • 2 SPRIGS FRESH THYME
  • 50G HUMMUS
  • 50G CHICKPEAS
  • PINCH OF CUMIN AND SALT
  • 1 TSP OLIVE OIL
  • ½ LEMON
  • ¼ BUNCH OF FRESH PARSLEY
  • 200G WILD MUSHROOMS OR CHESTNUT MUSHROOMS

METHOD

  1. PLACE THE MUSHROOMS, CHICKPEAS, CUMIN, SALT, OLIVE OIL AND THYME ON A ROASTING TRAY AND MIX TOGETHER THEN BAKE AT 180C FOR 15 MINS.
  2. ONCE COOKED ZEST THE LEMON OVER THE MUSHROOMS.
  3. TO SERVE PUT THE MUSHROOMS ON A PLATE WITH THE PARSLEY AND JUICE THE LEMON OVER THE PLATE.

Day four and today we want to make you feel LIGHT which is a perfect time for a massage and a deep body cleanse.

Massage stimulates the blood flow and releases tension in muscles and tissues. Skin brushing is the easiest and best way to do this at home- our Detox Body Oil and Skin Brush are perfect for this.

To use simply add a few drops
of the Detox Oil to damp skin brushing gently on dry skin in circular motions, moving upwards from your feet towards your heart.

Tip: Focus on tummy

Breakfast

VEGAN FRENCH TOAST WITH GRAPEFRUIT AND ALMONDS

INGREDIENTS

BATTER FOR FRENCH TOAST

  • ½ TBSP GROUND CHIA SEEDS
  • ¼ TSP AGAVE SYRUP
  • 100ML VEGAN MILK (ALMOND OR OAT WORK BEST)
  • ¼ TSP GROUND CINNAMON
  • A FEW DROPS OF VANILLA ESSENCE

OTHER INGREDIENTS

  • 2 SLICES OF SOUR DOUGH BREAD
  • 1 TSP VEGAN BUTTER
  • ½ GRAPEFRUIT PEELED AND SLICED THIN
  • 1 TBSP ALMONDS FLAKES

METHOD

  1. MEASURE ALL BATTER INGREDIENTS INTO A BOWL, WHISK TO COMBINE AND THEN LEAVE TO SIT FOR 10 MINS
  2. SOAK THE BREAD IN THE BATTER MIX.
  3. HEAT THE BUTTER IN A FRYING PAN. REMOVE THE EXCESS LIQUID FROM THE BREAD AND PLACE INTO THE HOT BUTTER.
  4. FRY THE BREAD ON BOTH SIDES UNTIL GOLD BROWN.
  5. WHILST THE BREAD IS BROWNING PEEL AND SLICE THE GRAPEFRUIT.
  6. WHEN THE BREAD IS COOKED PLACE ONTO A PLATE AND GARNISH WITH THE GRAPEFRUIT SLICES AND ALMOND FLAKES.

Lunch

TUMERIC AND COCONUT SOUP WITH TOFU

INGREDIENTS

  • 1 TBSP ORGANIC YELLOW CURRY PASTE
  • 1 TSP TUMERIC POWDER
  • ½ CAN COCONUT MILK
  • 50G DICED TOFU
  • ½ MEDIUM SWEET POTATO DICED
  • 1 TSP SESAME SEEDS
  • ¼ BUNCH OF CORIANDER

METHOD

  1. START BY PUTTING THE TOFU ONTO A ROASTING TRAY WITH HALF THE TURMERIC POWDER AND A LITTLE OIL, SALT AND PEPPER THEN ROAST AT 180C FOR 10 MINS
  2. BOIL THE SWEET POTATO UNTIL SOFT WITH THE REMAINING TURMERIC POWDER AND A PINCH OF SALT
  3. IN A SMALL SAUCEPAN COOK OUT THE CURRY PASTE FOR A FEW MINUTES STIRRING CONTINUOUSLY SO IT DOESN’T STICK TO THE PAN AFTER ADD THE COCONUT MILK AND SIMMER FOR A FURTHER 5 MINUTES.
  4. SERVE IN A BOWL AND GARNISH WITH THE SESAME SEEDS AND CORIANDER

Dinner

SHAVED SPROUTS, APPLE AND RED CABBAGE, CRANBERRIES AND KALE SALAD WITH LIGHT TAHINI DRESSING (ADD HERB POACHED SALMON)

INGREDIENTS

  • 100G SHAVED BRUSSEL SPROUTS
  • ½ THINLY SLICED BRAEBURN APPLE
  • 50G SHREDDED RED CABBAGE
  • 1 TBSP DRIED CRANBERRIES
  • 50G CHOPPED KALE
  • 1 TBSP TAHINI
  • PINCH OF SALT AND CUMIN
  • 30ML WATER
  • SQUEEZE OF LEMON

METHOD

  1. FOR THE DRESSING MIX THE TAHINI WATER, CUMIN, SALT AND LEMON JUICE IN A BOWL.
  2. DRESS THE REMAINING INGREDIENTS AND SERVE IN A BOWL WITH EXTRA CRANBERRIES. TO GARNISH.
  3. THIS DISH IS GREAT WITH SOME HERB POUCHED SALMON OR ROASTED CHICKEN BREAST.

You have reached day five of your Detox journey, halfway there! By now you should be feeling the effects of your detox, which will begin to give you a feeling of freedom.

Today you could try some yoga, research shows the profound anti-ageing impact that yoga has on the mind and body. Not only does it improve oxygenation of the blood and cells, but it also reduces stress, anxiety and depression.

Check out our yoga playlist.

Breakfast

BLUEBERRY SMOOTHIE BOWL

INGREDIENTS

SMOOTHIE

  • 90G FROZEN BLUEBERRIES
  • 1 DICED AND FROZEN BANANA
  • 100ML VEGAN MILK OR OAT MILK

GARNISH

  • 1 TSP CHIA
  • COCONUT FLAKES
  • ½ BANANA SLICE THIN
  • A FEW FROZEN BLUEBERRIES

METHOD

  1. BLEND THE SMOOTHIE INGREDIENTS UNTIL SILKY AND THICK (ADD VEGAN PROTEIN IF NEEDED)
  2. PLACE IN A BOWL AND GARNISH WITH THE REST OF THE INGREDIENTS

Lunch

WATERCRESS AND BASIL SOUP

INGREDIENTS

  • 1 TBSP OLIVE OIL
  • ½ STICK OF CELERY SLICED
  • ½ DICED ONION
  • 100G PEELED DICE POTATO
  • 200ML VEG STOCK
  • 90G WATERCRESS
  • 20G BASIL
  • 50ML VEGAN MILK
  • PINCH NUTMEG
  • 1 TSP LEMON JUICE

METHOD

  1. BLEND WITH THE LEMON JUICE UNTIL SMOOTH AND SEASON TO TASTE.
  2. NEXT ADD THE WATERCRESS AND BASIL AND COOK A LITTLE MORE UNTIL THE LEAVES WILT.
  3. ADD THE POTATOES, STOCK, NUTMEG AND VEGAN MILK TO. THE PAN AND COOK UNTIL THE POTATOES ARE SOFT.
  4. HEAT THE OIL IN A SMALL SAUCEPAN ONCE HOT ADD THE ONION AND CELERY THEN COOK UNTIL SOFT AND BROWNED.

Dinner

WARM ROSEMARY LENTILS WITH ROASTED TOMATO & TEMPEH WITH COURGETTE RIBBONS AND CRESS

INGREDIENTS

  • 90G COOKED LENTILS
  • 1 TSP CHOPPED FRESH ROSEMARY
  • 1 TSP OLIVE OIL
  • 8 CHERRY TOMATOES SLICED IN ½
  • 50G TEMPEH SLICED THIN
  • ½ MEDIUM COURGETTE RIBBONS
  • MIXED CRESS TO GARNISH

METHOD

  1. PLACE THE TOMATOES AND TEMPEH ON TO A ROASTING TRAY SEASON WITH SALT, PEPPER AND 1/2 OLIVE OIL THEN PUT INTO THE OVEN AT 180 FOR 10 MINUTES.
  2. PLACE THE HOT COOKED LENTILS INTO A MIXING WITH THE COURGETTE RIBBONS AND REMAINING OIL AND TOSS WELL.
  3. SERVE ON A PLATE OR BOWL STARTING WITH THE LENTILS THEN THE TOMATOES AND GARNISH WITH CRESS.

If you have not already, why not take some time to write in a journal about how you are feeling, and reflect on how far you have come along with your goals.

throughout our detox we recommend you writing down a few sentences on how you have felt each day along with any changes you have experienced, in order to see how far you have come and what you have achieved. For example:

“Day three: Today I am lacking a little on energy but I can feel the change within myself. I have started to lose inches from my waist. I have been trying to follow the recipes of the days and cutting out all sugars, alcohol and coffee.”

 

Did you know that writing things down in a journal in fact makes you feel happier, here are some of The Organic Pharmacy reasons why:
1. It records your developments and achievements giving you a sense of fulfilment.
2. Giving your life more of a routine.
3. It helps clear your mind each day enabling for you to make big decisions.
4. Letting yourself explain every emotion and how you are feeling to help de-stress.
5. It gives you that drive to take action.
6. Helping you dream bigger than if you were to say it out loud!

 

Breakfast

RYE TOAST WITH VEGAN CREAM CHEESE, CARROT RIBBONS AND SUNFLOWER SEEDS

INGREDIENTS

  • 2 SLICES OF RYE TOAST
  • 2 TBSP VEGAN CRÈME CREAM CHEESE
  • 1 MEDIUM CARROT PEELED INTO RIBBONS
  • ¼ TSP SESAME OIL
  • CORIANDER LEAVES
  • 1 TSP SUNFLOWER SEEDS

METHOD

  1. SHAVE THE CARROTS INTO RIBBONS USING A PEELER AND THEN PLACE IN A BOWL WITH A LITTLE SALT AND THE SESAME OIL.
  2. TOAST THE RYE BREAD AND SPREAD WITH THE VEGAN CREAM CHEESE.
  3. PLACE THE DRESSED CARROT ONTO THE TOAST AND GARNISH WITH CHOPPED CORIANDER AND SUNFLOWER SEEDS.

Lunch

GRILLED PEACH SALAD WITH BLUEBERRIES AND SPINACH

INGREDIENTS

  • 1 PEACH DE-STONED AND SLICED INTO WEDGES
  • 40G BLUEBERRIES
  • HANDFUL OF SPINACH
  • HANDFUL OF ROCKET
  • 20G VEGAN FETA CRUMBLED
  • 20G PECAN
  • OLIVE OIL
  • LEMON JUICE
  • DIJON MUSTARD

METHOD

  1. START BY MIXING THE OLIVE OIL, LEMON JUICE AND MUSTARD IN A MIXING BOWL.
  2. TOSS ALL REMAINING INGREDIENTS IN THE DRESSING OTHER THAN THE PECANS.
  3. SERVE IN A BOWL AND GARNISH WITH CRUSHED PECANS.

Dinner

PROTEINS

INGREDIENTS

CHICKEN

  • 90G CHICKEN BREAST
  • PINCH SALT + PEPPER
  • ZEST OF ½ LEMON
  • DRIZZLE OF OLIVE OIL

POACHED SALMON

  • 90G SALMON FILLET SKIN OFF
  • SPRIG OF DILL
  • 2 LEMON SLICES
  • WATER TO COVER
  • PINCH SALT + PEPPER

MISO TEMPEH

  • 90G TEMPEH SLICED THIN
  • 1 TSP MISO PASTE
  • 1 TSP OLIVE OIL

METHOD

  1. SEASON THE CHICKEN WITH ALL INGREDIENTS AND THEN ROAST AT 180C FOR 15/20 MINUTES UNTIL COOKED.
  2. FOR THE SALMON SEASON THE WATER WITH SALT PEPPER AND LEMON THEN BRING TO A SIMMER. NEXT PLACE THE SALMON AND DILL INTO THE WATER REDUCE THE HEAT AND COOK FOR ABOUT 6 MINUTES.
  3. ON A ROASTING TRAY PUT THE TEMPEH, OI AND MISO AND MIX WELL. AFTER ROAST AT 180 FOR 15 MINUTES

Today you should begin to feel clearer, why not write down your goals for 2021?

Manifestation allows us to first see things in our mind in order for them to become a reality.

Before you can manifest, you must first harness and use the imagination. Visualize what you would like to manifest into your life, writing down your goals makes this far more powerful and present in your mind.

Start with a simple goal such as ‘better my skincare routine each night’ or ‘take more time for myself’.

 

With these tips on how to practice manifesting we invite you to try:

• Practice gratitude every day by listing things you are grateful for, it may help to write this in your journal.

• Replace all negative thoughts with positive ones.

• ALWAYS believe that good things are about to happen and be open to new opportunities.

• Meditate for five minutes a day. During this time focus mainly on how you want your life to be.

• Step outside of your comfort zone!

• Surround yourself with positive people.

• Don’t be afraid to dream BIG and chase that dream at every cost.

Breakfast

BLUEBERRY SMOOTHIE BOWL

INGREDIENTS

SMOOTHIE

  • 90G FROZEN BLUEBERRIES
  • 1 DICED AND FROZEN BANANA
  • 100ML VEGAN MILK OR OAT MILK

GARNISH

  • 1 TSP CHIA
  • COCONUT FLAKES
  • ½ BANANA SLICE THIN
  • A FEW FROZEN BLUEBERRIES

METHOD

  1. BLEND THE SMOOTHIE INGREDIENTS UNTIL SILKY AND THICK (ADD VEGAN PROTEIN IF NEEDED)
  2. PLACE IN A BOWL AND GARNISH WITH THE REST OF THE INGREDIENTS

Lunch

JERUSALEM ARTICHOKE SOUP WITH WALNUT OIL AND FRESH CORIANDER

INGREDIENTS

  • 150G PEELED DICE ARTICHOKE
  • 50G VEGAN MILK OF CHOICE
  • 150ML VEG STOCK
  • 1 TSP VEGAN BUTTER
  • ½ CLOVE OF GARLIC FINELY SLICED
  • 50G CELERY
  • DRIZZLE OF WALNUT OIL
  • 10G CHOPPED CORIANDER

METHOD

  1. START BY HEATING THE BUTTER IN A SMALL SAUCEPAN ONCE THE BUTTER IS HOT ADD THE GARLIC, CELERY AND A PINCH OF SALT THEN COOK UNTIL SOFT AND SLIGHTLY BROWNED.
  2. ADD THE ARTICHOKE, MILK AND VEG STOCK.
  3. SIMMER UNTIL SOFT AND BLEND. TILL THE SOUP IS SILKY SMOOTH.
  4. SERVE WITH CHOPPED CORIANDER AND A DRIZZLE OF WALNUT OIL.

Dinner

WHITE BEANS WITH KALE

INGREDIENTS

  • 60G WHITE BEAN
  • 80G KALE CHOPPED
  • 10G PARSLEY
  • 20G SOUR DOUGH CROUTONS
  • 20G SUNDRIED TOMATO PASTE
  • 20G BALSAMIC VINEGAR
  • 20G WATER
  • ½ SMOKED PAPRIKA
  • SERVED WITH ROASTED CHICK OR TEMPEH

METHOD

  1. PLACE A LITTLE OIL IN A FRYING PAN FOLLOWED BY THE KALE AND WHITE BEANS THEN PUT ON A MEDIUM HEAT UNTIL THE KALE START TO SOFTEN SLIGHTLY
  2. FOR THE DRESSING BLEND THE WATER, BALSAMIC VINEGAR, PAPRIKA AND SUNDRIED TOMATO PASTE
  3. TO SERVE PLACE THE KALE MIX ON A PLATE FOLLOWED BY THE CROUTONS, PARSLEY AND DRESSING
  4. ADD PROTEIN OR EAT JUST LIKE THIS

Today you should begin to feel clear headed, lighter and CLEAN! Today we recommend you take some time to truly unwind and relax, making the most of the last few days of your detox experience.

Pop on our Purifying Seaweed Clay Mask and add a scoop of our Detoxifying Seaweed Bath Soak to your bath as part of your bathing ritual.

For our guided bath ritual please click here.

 

Once you are finished bathing, use our Dry Brush and Detox Body Oil. Skin brushing is the best work out for your skin and an important part of the detox - not only does it boost the lymphatic system (helping to keep it clean and clear for the immune system to function properly) it also boosts circulation, allowing more nutrients to enter the skin.
Brush upwards towards the heart in circular motions using our Detox Body Oil for the best effects.

Breakfast

SWEET POTATO DETOX BREAKFAST BOWL

INGREDIENTS

  • 1 SMALL SWEET POTATO
  • HEAPED TBSP OF NUT BUTTER
  • 50G FRESH BLUEBERRIES AND RASPBERRIES
  • 2 TBSP OATLY VEGAN CRÈME FRAICHE
  • 1 TSP COCONUT SHAVINGS
  • AGAVE TO TASTE
  • PINCH OF NUTMEG OR CINNAMON

METHOD

  1. PIERSE THE SWEET POTATO A FEW TIMES WITH THE TIP OF A KNIFE THEN BAKE AT 180C FOR 30 MINUTES OR UNTIL SOFT.
  2. TAKE THE SWEET POTATO OUT OF THE OVEN, CUT IT DOWN THE MIDDLE THEN SCOOP OUT THE INSIDES AND PLACE INTO A BOWL.
  3. DRIZZLE ON THE AGAVE AND SPRINKLE WITH NUTMEG OR CINNAMON.
  4. GARNISH WITH THE REMAINING INGREDIENTS.

Lunch

GRATED BEETROOT, ORANGE, MINT AND QUINOA SALAD WITH TOASTED ALMOND FLAKES

INGREDIENTS

  • 50G GRATED FRESH BEETROOT
  • 90G COOKED QUINOA
  • 1 SMALL ORANGE PEELED AND SLICED KEEP JUICES
  • 20G MINT
  • 1 TSP OLIVE OIL
  • HEAPED TBSP OF TOASTED ALMOND FLAKES

METHOD

  1. PLACE ALL INGREDIENTS INTO A BOWL OTHER THAN THE ALMONDS AND TOSS TO DRESS SEASONING WITH SALT TO TASTE.
  2. PLACE ON TO A PLATE OR BOWL AND GARNISH WITH ALMOND FLAKES.

Dinner

SWEET POTATO GNOCCHI WITH SPICED WALNUTS AND SPINACH

INGREDIENTS

  • 1 BAKED SWEET POTATO
  • 90G GLUTEN FREE FLOUR
  • PINCH SALT
  • 20G WALNUTS
  • ½ TSP SMOKED PAPRIKA
  • 1 TBSP OLIVE OIL
  • HANDFUL SPINACH

METHOD

  1. ON A ROASTING TRAY MIX THE WALNUTS, SMOKED PAPRIKA, OIL AND PINCH OF SALT AND ROAST AT 180C FOR 10 MINS
  2. TO MAKE THE GNOCCHI MIX THE INSIDES OF THE BAKED SWEET POTATO WITH THE GLUTEN FREE FLOUR AND SALT
  3. WITH YOUR HANDS ROLL OUT THE DOUGH INTO THIN SAUSAGES AND THEN CUT DOWN INTO BIT SIZE PIECES
  4. COOK THE GNOCCHI IN BOILING SALTED WATER SERVE WITH WILTED SPINACH AND THE WALNUTS

Day nine, keep your momentum going and feel ENERGISED.

Start the day by going for a nice long walk, this could be with a friend, with your dog, or alone. Try do so without any music or distractions if you are alone in order to truly connect with nature.

During your walk, be sure to take long deep breaths, this will allow you to feel more awake, alert and revitalized.

 

Breakfast

QUINOA PORRIDGE WITH PEAR

INGREDIENTS

  • 50G TRI-COLOUR QUINOA
  • 100ML UNSWEETENED COCONUT MILK
  • 20ML OF WATER
  • 1 TSP OF AGAVE SYRUP
  • A PINCH OF SALT
  • ¼ TSP OF VANILLA EXTRACT
  • ½ PEAR DE-SEEDED AND DICED
  • ¼ TSP CINNAMON

METHOD

  1. WEIGH ALL INGREDIENTS OTHER THAN THE PEAR AND CINNAMON INTO A SMALL SAUCEPAN PUT A LID ON THE PAN AND PLACE ON A MEDIUM HEAT.
  2. BRING TO A SIMMER AND ALLOW TO COOK UNTIL THE QUINOA IS SOFT ADD MORE LIQUID WHILST COOKING IF NEEDED.
  3. DICE THE PEAR AND TOSS WITH THE CINNAMON.
  4. ONCE THE PORRIDGE IS COOKED PLACE INTO A BREAKFAST BOWL AND PLACE THE PEAR ON TOP.

Lunch

TUMERIC AND COCONUT SOUP WITH TOFU

INGREDIENTS

  • 1 TBSP ORGANIC YELLOW CURRY PASTE
  • 1 TSP TUMERIC POWDER
  • ½ CAN COCONUT MILK
  • 50G DICED TOFU
  • ½ MEDIUM SWEET POTATO DICED
  • 1 TSP SESAME SEEDS
  • ¼ BUNCH OF CORIANDER

METHOD

  1. START BY PUTTING THE TOFU ONTO A ROASTING TRAY WITH HALF THE TURMERIC POWDER AND A LITTLE OIL, SALT AND PEPPER THEN ROAST AT 180C FOR 10 MINS
  2. BOIL THE SWEET POTATO UNTIL SOFT WITH THE REMAINING TURMERIC POWDER AND A PINCH OF SALT
  3. IN A SMALL SAUCEPAN COOK OUT THE CURRY PASTE FOR A FEW MINUTES STIRRING CONTINUOUSLY SO IT DOESN’T STICK TO THE PAN AFTER ADD THE COCONUT MILK AND SIMMER FOR A FURTHER 5 MINUTES.
  4. SERVE IN A BOWL AND GARNISH WITH THE SESAME SEEDS AND CORIANDER

Dinner

WARM ROSEMARY LENTILS WITH ROASTED TOMATO & TEMPEH WITH COURGETTE RIBBONS AND CRESS

INGREDIENTS

  • 90G COOKED LENTILS
  • 1 TSP CHOPPED FRESH ROSEMARY
  • 1 TSP OLIVE OIL
  • 8 CHERRY TOMATOES SLICED IN ½
  • 50G TEMPEH SLICED THIN
  • ½ MEDIUM COURGETTE RIBBONS
  • MIXED CRESS TO GARNISH

METHOD

  1. PLACE THE TOMATOES AND TEMPEH ON TO A ROASTING TRAY SEASON WITH SALT, PEPPER AND 1/2 OLIVE OIL THEN PUT INTO THE OVEN AT 180 FOR 10 MINUTES.
  2. PLACE THE HOT COOKED LENTILS INTO A MIXING WITH THE COURGETTE RIBBONS AND REMAINING OIL AND TOSS WELL.
  3. SERVE ON A PLATE OR BOWL STARTING WITH THE LENTILS THEN THE TOMATOES AND GARNISH WITH CRESS.

Today is the final day of your detox journey and is all about feeling new!

You should feel energised, less bloated, lighter, well-rested and generally healthier. Your skin will be noticeably glowing and ‘you hair shinier and revitalised.

The perfect end to your detox will be an in-store health consultation with one of our pharmacists who will help you discover the best long-term supplement and tincture regime, as well as your hydration and oxygen levels, sleep quality and any foods which you ought to avoid. Health assessments also available online subject to availability.

REMEMBER: For the best results it is recommended you
detox every 3 months and that you carry on with the tips and
expert advice that you have received daily.

 

Breakfast

VEGAN FRENCH TOAST WITH GRAPEFRUIT AND ALMONDS

INGREDIENTS

BATTER FOR FRENCH TOAST

  • ½ TBSP GROUND CHIA SEEDS
  • ¼ TSP AGAVE SYRUP
  • 100ML VEGAN MILK (ALMOND OR OAT WORK BEST)
  • ¼ TSP GROUND CINNAMON
  • A FEW DROPS OF VANILLA ESSENCE

OTHER INGREDIENTS

  • 2 SLICES OF SOUR DOUGH BREAD
  • 1 TSP VEGAN BUTTER
  • ½ GRAPEFRUIT PEELED AND SLICED THIN
  • 1 TBSP ALMONDS FLAKES

METHOD

  1. MEASURE ALL BATTER INGREDIENTS INTO A BOWL, WHISK TO COMBINE AND THEN LEAVE TO SIT FOR 10 MINS
  2. SOAK THE BREAD IN THE BATTER MIX.
  3. HEAT THE BUTTER IN A FRYING PAN. REMOVE THE EXCESS LIQUID FROM THE BREAD AND PLACE INTO THE HOT BUTTER.
  4. FRY THE BREAD ON BOTH SIDES UNTIL GOLD BROWN.
  5. WHILST THE BREAD IS BROWNING PEEL AND SLICE THE GRAPEFRUIT.
  6. WHEN THE BREAD IS COOKED PLACE ONTO A PLATE AND GARNISH WITH THE GRAPEFRUIT SLICES AND ALMOND FLAKES.

Lunch

CAULIFLOWER ROASTED SERVED WITH VEGAN TZATZIKI AND WATERCRESS SALAD

INGREDIENTS

  • ½ SMALL CAULIFLOWER CUT INTO FLORETS
  • PINCH OF CAYENNE PEPPER
  • 1 TSP TURMERIC
  • 50G VEGAN YOGURT
  • 40G GRATED CUCUMBER
  • ¼ CLOVE OF GARLIC FINELY GRATES
  • PINCH CUMIN, SALT AND PEPPER
  • HANDFUL OF WATERCRESS
  • 5G MINT PLUS EXTRA TO GARNISH

METHOD

  1. Stat by roasting the cauliflower for 15 minutes with the cayenne, turmeric and a little salt (add oil if you would like)
  2. Whilst the cauliflower is roasting make the tzatziki by mixing the yogurt, cumin, salt, pepper, cumin, cucumber and garlic
  3. To serve place the tzatziki on the plate followed by the cauliflower, mint and watercress (add nuts + seeds or wild rice to this dish if you want to up calories)

Lunch

TUMERIC AND COCONUT SOUP WITH TOFU

INGREDIENTS

  • 1 TBSP ORGANIC YELLOW CURRY PASTE
  • 1 TSP TUMERIC POWDER
  • ½ CAN COCONUT MILK
  • 50G DICED TOFU
  • ½ MEDIUM SWEET POTATO DICED
  • 1 TSP SESAME SEEDS
  • ¼ BUNCH OF CORIANDER

METHOD

  1. START BY PUTTING THE TOFU ONTO A ROASTING TRAY WITH HALF THE TURMERIC POWDER AND A LITTLE OIL, SALT AND PEPPER THEN ROAST AT 180C FOR 10 MINS
  2. BOIL THE SWEET POTATO UNTIL SOFT WITH THE REMAINING TURMERIC POWDER AND A PINCH OF SALT
  3. IN A SMALL SAUCEPAN COOK OUT THE CURRY PASTE FOR A FEW MINUTES STIRRING CONTINUOUSLY SO IT DOESN’T STICK TO THE PAN AFTER ADD THE COCONUT MILK AND SIMMER FOR A FURTHER 5 MINUTES.
  4. SERVE IN A BOWL AND GARNISH WITH THE SESAME SEEDS AND CORIANDER
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