New Recipes for the Herbal D-tox

We are in the process of putting together some new recipes for the latest edition of the Herbal D-tox Cookbook. Here are a few recipes that I have been working on. If you have any tasty ideas and would like to share them with others, we sure would like to hear them.

EGGS IN SWEET POTATO SHELLS

GREEN EGGS

COCONUT CHICKEN WITH SPINACH

QUINOA MEATLOAF

SALMON SEAWEED SALAD

SWEET POTATO WEDGES

CHOCOLATE, NUTTY, AVOCADO CREAM SMOOTHIE

Breakfasts

EGGS IN SWEET POTATO SHELLS

1 large Sweet Potato

60 ml. (4 Tbsp.) coconut oil (or butter)

Pinch of salt (optional)

Preheat the oven to 200C (400F). Pierce the potato with a fork and let bake for 45 minutes to 1 hour, or until tender. Remove the potato, cut in half lengthwise. Use a fork to scoop out the flesh leaving enough to for the shell to keep its shape. Then mash the flesh with the coconut oil (or butter) and salt if desired. Put the mash back in the potato shells leaving a hole for the egg. Crack eggs in a cup, and then tip it into the holes. Now put it back in the oven for about 10 minutes or until egg is set.

 

GREEN EGGS

4 eggs

120 ml (½ cup) almond milk

950 ml. (4 cups) leafy greens (spinach, kale, swiss card, collard etc.)

10 ml (2 tsp.) thyme

2 – 6 garlic cloves (chopped or powder)

Pinch Celtic salt

When my kids were growing up, this was a great favorite. I still pull this one out once in a while in the summer when the garden is full of greens and of course on St. Patrick’s Day.

You place the eggs, greens, spices and almond milk in a blender, blinding until smooth. Ladle into a medium hot, well oiled frying pan. Let it cook a bit then scramble.  If you are feeling so skilled, you can let this cook into a nice omelet.

ENTREES

 COCONUT CHICKEN WITH SPINACH

 1 large chicken breast (cubed)

700 ml. (3 cups) baby spinach

1 large onion (diced)

120 ml. (1/2 cup) coconut milk

45 ml. (3 tbsp.) coconut oil

Handful of almonds

Salt and pepper to taste

Add almonds to blender to chop them up, and then lightly brown in a pan with coconut oil. Set aside.

Place coconut milk and spinach in pot, covering and simmer on a low heat. Add onions to a pan for 2 minutes, and then add chicken until thoroughly cooked. Add chicken and onion mixture to the pot with the coconut milk and spinach. Stir and cover for 2 minutes. Served garnished with toasted almonds, salt and pepper.

QUINOA MEATLOAF

 

 For 2 servings:

4.5 Kg (1 pound) minced beef

2 eggs

60 ml (1/4 cup) of uncooked quinoa

1 medium onion

3-6 garlic cloves

2 chilies

15 ml. (1 tbsp.) coconut oil or olive oil

10 ml. (2 tsp.) Thyme

5 ml. (1 tsp.) Rosemary

pinch black pepper (to taste)

5 ml. (1 tsp.) salt

Cook quinoa as directed. Preheat oven to 350 F. Add onion, chili, and cloves to finely. Add cooked quinoa and all ingredients to a large bowl and mix together. Grease a loaf tray with coconut or olive oil, then add the mixture and bake for 1 hour.

 

SALADS

SALMON SEAWEED SALAD

 For 2 servings:

200 grams (7 oz.) of Salmon (flaked or cubed)

160 ml. (2/3 cup) dried Wakame seaweed

2 tomatoes

1 avocado

30 ml 2 tbsp. lime juice

Soak the Wakame seaweed in a cup with hot water for 5 minutes.

Chop up tomatoes and avocado, and then add everything to a bowl.

 SIDE DISHES

SWEET POTATO WEDGES

1 large sweet potato

Salt and pepper

15 ml. (1 Tbsp.) of olive oil

Mixed herbs (thyme, rosemary, cumin, mild chili powder)

2 Servings

Low in calories and high in vitamins and fiber, sweet potato wedges have become a favourite at our house. They are quite satisfying, being both filling and nutrition, so they’re a great diet food.

Preheat the oven to 200C (400F). Peel and cut the sweet potato into wedges. In a bowl, mix together the wedges, olive oil, salt, pepper and the spice of your choice. Place the wedges flat on a baking tray, and bake for about 25 minutes or until tender and golden. 

Beverages

CHOCOLATE, NUTTY, AVOCADO CREAM SMOOTHIE

1-2 medium avocado, peeled and pitted

240 – 480 ml (1-2 cups) almond milk, or coconut milk, or combination

120 ml. (1/2 cup) mixture of berries (Blue berries, Strawberries, Raspberries)

Small handful of Almond, or 15 ml (1 tbsp.) Almond butter

5 -15 Cocoa nuts, or 15-30 ml (1-2 tbsp.) nibs
 ( to taste)

ice cubes

2 Servings

Yes, I know there is chocolate in this blender drink, and yes it is legal in the D-tox diet, as long as it does not have sugar, etc. with it. Blend together all ingredients until smooth.

16 comments

  1. kat Kinas   •  

    thanks great looking recipes…gonna try them all …you must be a very good good or live with one .

  2. kat Kinas   •  

    p.s. what is the picture in the cover ? looks interesting A mimbres for sure in the center. and a shaman pattern around from SA.. I do ancient style art so it really interests me .

    • admin   •     Author

      I just looked at your website and your art and workshops are beautiful

      • kat Kinas   •  

        Thanks, will share some of my latest …mmmm alchemic art ….soon

  3. wildangelica   •  

    You mean I get to eat this delightful food while cleansing?!!!!

    • admin   •     Author

      Yes, these recipes are pre-vetted for the D-tox. That even is the Chocolate one.

  4. Crystal Phillips   •  

    Can’t wait to try these – look delicious!

  5. Dorothy BIshop   •  

    If you’re ok with almond meal, I’ve got a great cracker recipe (almond meal, eggs, olive oil, salt, spices).

    • admin   •     Author

      Thanks Dorothy. It sound very similar to one we have made around our house. We add a few spices and herbs alone with Medicinal Mushrooms.

  6. Kaleema   •  

    Hi Terry,
    I was wondering where we would leave a recipe if we have one to submit?

    Thanks!
    Kaleema

    • admin   •     Author

      You can just send it to this blog. It will be Vet and posted to other if it can be used.

      Thanks for the interest.

  7. Kaleema   •  

    PS-Yes! The recipes above took very delicious!

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    • admin   •     Author

      Yes, you can’t put all foods on a sheet. Coconut and Cocao are aloud on the D-tox.

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