Well done on completing your juice cleanse! Whether it be your first juice cleanse or your 50th, I am sure you are already starting to feel the amazing benefits of drinking our 100% raw pressed juice. During your cleanse, your body has not only undergone detoxification but you have also given your digestive system a much-deserved break.
Due to this, it is important that when you transition back to eating solid foods, that you pick and choose your meals wisely as your digestive system may be a little more sensitive than usual. Ensure that you choose meals that are not only rich in nutrients but are also high in antioxidants. This will help ensure that you reap the full benefit of your cleanse!
Below are three nutritious meals for you to try out post-cleanse. A delicious and nutritious glowing green smoothie, a hearty greens and quinoa salad and a nourishing and soothing pumpkin ginger soup. Ensure that you continue to drink plenty of water, try some light exercise and take it easy for the first few days after your cleanse, you deserve it!
Glowing Green Smoothie (serves 2)
Ingredients
2 cups of frozen spinach
1 banana
1 cup of fruit of choice (try mango, pineapple or strawberries)
2 cups of almond milk
5 mint leaves
Optional: 1 tbsp of collagen powder
Method
Mix all ingredients together in a blender until smooth.
Broccoli and Quinoa Salad (serves 2)
Ingredients
For the salad
1 head of broccoli
1 cup of kale
1/2 cup uncooked quinoa
1 spring onion
1⁄4 cup chopped parsley
1⁄2 cup chopped walnuts
For the Lemon dressing
1⁄2 tsp lemon zest
juice from 1⁄2 a lemon
1 tsp xylitol or coconut sugar
1⁄2 tsp Dijon mustard
3 tbsp olive oil
dash of salt
Method
Cook 1⁄2 cup of quinoa according to packet instructions. Once cooked, set aside to cool. Whilst the quinoa is cooking, make the lemon dressing by combining all of the ingredients, mixing well and placing it in the fridge.
Cut the broccoli into small florets and steam until soft. Whilst the broccoli is steaming, Sautee the kale and spring onion in a pan on medium heat with a dash of oil until the kale becomes slightly browned.
Now you can put it all together! In a large bowl, combine the cooked quinoa, broccoli, quinoa, spring onion, chopped parsley and walnuts as well as the dressing and mix well.
This salad will stay fresh in the fridge for up to 2 days.
Hearty pumpkin and ginger soup (serves 2)
Ingredients
600gm butternut pumpkin
1 spring onion
30gm ginger
1 spring onion
500ml vegetable stock
1⁄4 cup coconut milk
Dash of chilli powder
A few sprigs of thyme and sage leaves
Method
Roughly chop the pumpkin, ginger and spring onion and place in a large pot with a drizzle of olive oil. Sautee the veggies on medium heat until soft. Once soft, add in the veggie stock, coconut milk and chilli powder and simmer for 20 minutes. Using a stick blender, blend soup together until smooth.
Serve in your favourite bowl, topping with some more fresh herbs and a drizzle of coconut milk.
Tip: The ginger in this recipe is the focus of this soup- If you are not a fan of the ginger tang, reduce the ginger to 20g.
Recipes created and recommended by Clinical Nutritionist Edan Willing from Naturally Edan.
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