Carrot and apple kick-start

Mixed seeds with Oat porridge

Herbal tea




Fresh fruits


Rice with grilled vegetables

Detox Tip♥♥♥: Make a bowl of fresh fruit salad in the morning, keep it in the fridge and snack on it during the rest of the day.



Ingredients (Makes 2 drinks)

6 Carrots

4 Apples (sliced)

4 Sticks of celery

Blend all the ingredients together and drink immediately.



1 Sliced tomatoes

2 Shredded carrots

2 thinly sliced mushrooms

2 sliced celery sticks

2 Radishes

4 Grapes

Ground pepper to taste

1/2 tbsp Lemon juice

2 tbsp cup Olive oil

  1. In a small bowl, add the oil, lemon juice, salt and pepper. Beat well, using a fork,
  2. Prepare the other vegetables and place them in a bowl. Thinly slice the mushrooms; slice the tomatoes; peel the carrots, then shred them using a large-holed grater. Portion out the lemon mix to the bowls, then toss to combine.
  3. Arrange the dressed vegetables onto a serving plate. Serve.


225g chickpeas, soaked overnight or 2 X 400g tins, drained and rinsed

2 garlic gloves

2 tbsp olive oil

4 tbsp tahini (Tahini, is a condiment made from toasted ground hulled sesame seeds. Tahini is served as a dip)

3 tbsp lemon juice

pinch paprika

freshly ground black pepper


  1. Drain then cook the chickpeas in plenty of water for about 60 –  90 minutes or according to the directions on the tin
  2. Puree the cooked chickpeas with the remaining ingredients to make a creamy consistency
  3. Taste and add more black pepper or lemon juice if neccessary
  4. chill in the fridge



300g brown rice

3 peppers (red, yellow,green) de-seeded and cut into quarters

2 medium red onions, sliced

225g mushrooms

2 small courgettes, cut in half lengthwise

olive oil

2 tbsp fresh thyme, chopped

For The Dressing

3 tbsp olive oil

2 tbsp lemon juice

2 cloves of garlic, crushed

Freshly ground pepper

  1. Put the rice in a pan of boiling water. water level should be about 2.5 cm above the rice. Stir, lower the heat and simmer for 20 – 30 mins until tender.
  2. To make the dressing mic together the olive oil, fresh lemon juice, garlic and black pepper. Set aside while grilling the vegetables.
  3. Arrange vegetables on a grill rack, brush with olive oil and grill for 8 – 10 mins until tender and slightly brown. Turn occasionally and brush again.
  4. Drain the rice mix in half the dressing, spoon into a serving dish, arrange the vegetables on top, then pour over the remaining dressing. sprinkle over the chopped thyme.

Detox Tip♥♥♥: Take your own food to work to avoid temptations, small packets of nuts can prove very useful


Comments 6

  1. miz may
    October 24, 2017

    This is really nice

    1. donna
      October 25, 2017

      Thank you Yetunde :). Don’t forget to invite your friends

  2. Helen
    October 25, 2017

    What exactly is this hummus, and I don’t I can make it

    1. donna
      October 25, 2017

      Don’t Fret Helen, Hummus and can be bought at most stores alongside Tahini. I’m very sure you can get one at Shoprite. If you want the homemade one tho, kindly send a mail and we would be right at your doorstep.

  3. Vivian
    October 25, 2017

    Hmmm… I don’t eat mushroom, don’t even want to try,🙈.
    I love every other thing I am seeing. You are bae😘

    1. donna
      October 25, 2017

      Mushrooms don’t have much of a distinct flavor; rather they tend to amplify the flavor of other ingredients in a dish. So you can always omit them.

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