Menu Monday – Nourishing Detox-Friendly Dinner

Many of you have contacted me considering a detox as the seasons change. Whether you’re following my liver-cleansing Detox Plan or tackling my 14 Day Slim Down Meal Plan, this is a perfectly healthy cleansing dinner.

On tonight’s menu?

  • Starter: Zucchini Soup 
  • Main Dish: Herb Crusted Salmon with Sauteed Bok Choy & Broccoli 
  • Side Dish: Fennel and Cucumber Salad 
  • Healthy Dessert: Berry Bliss 

Zucchini Soup

Ingredients:

  • 6 zucchinis, sliced
  • 2 leeks, sliced
  • 3 tbsp cold pressed extra virgin olive oil
  • 3 chicken stock cubes
  • 1 tsp chili flakes
  • 1/2 tsp cumin
  • handful parsley, chopped
  • Himalayan salt and ground pepper, to season
  • 2 tbsp grated Parmesan (optional)

Instructions:

  1. In a large soup pot, fry the leeks with olive oil until they are soft but not brown. Add the zucchinis, chili flakes, cumin, salt and pepper and cook through for about 5 minutes.
  2. Add stock cubes and enough water to cover the vegetables, then bring to a boil.
  3. Simmer for 1 1/2 hours, then add any extra seasoning to taste.
  4. Using either a hand-held mixer or food processor, blend the soup until it’s smooth and creamy.
  5. To serve, sprinkle chopped parsley, crushed walnuts and grated Parmesan on top.

Herb-Crusted Salmon with Sauteed Bok Choy and Broccoli

Ingredients:

  • 2 fillets salmon, bones removed and skin left on
  • 1 tbsp each fresh dill, parsley and coriander, roughly chopped
  • 2 tbsp cold pressed extra virgin olive oil
  • 1 tbsp tamari
  • juice of 1 lemon
  • Himalayan pink rock salt and ground pepper
  • 1/2 head broccoli
  • 2 cups bok choy, chopped

Instructions:

  1. Preheat over to 200 degrees C.
  2. In a bowl, mix herbs with oil, salt and pepper.
  3. On a large baking dish, lay a sheet of baking paper and then place the salmon fillets skin-side down.
  4. Spread the mixture over the salmon and sprinkle the tamari over both fillets.
  5. Bake the salmon fillets for 15 minutes, watching they don’t burn.
  6. Once cooked, take the salmon fillets out of the oven and drizzle with lemon juice.
  7. Sautee broccoli and bok choy in a bit of sesame oil with a touch of tamari, garlic and ginger. Top with salmon.

Fennel and Cucumber Salad 

Instructions:

Finely slice 1 bulb fennel and 1 cucumber. To make dressing, whisk 2 tbsp olive oil, 1/3 cup white wine vinegar, 1 tbsp Dijon mustard, juice of 1/2 lemon, pinch of stevia.

Berry Delight:

Instructions: Top one cup of berries with a sprinkle of cinnamon and desiccated coconut. If you’re on a weight loss journey, consider replacing this with a homemade chai latte: Combine chai tea with frothed milk, a couple drops of vanilla stevia and cinnamon.

 

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