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Detox Soup and Smoothie Recipes

Detox Soup and Smoothie Recipes

Breakfast and Dinner Options

In the first week of the Whole Body Action plan, you’ll ease into a four-day detox to supercharge your health. Liquid
meals for breakfast and dinner are less taxing on the digestive system than solid foods, says “Clean” author Alejandro Junger, M.D. — who designed the recipes on the following
slides — and they allow the body to focus on cleansing itself.

A mostly liquid meal plan may sound intimidating, but these hearty soups and smoothies, made with nutrient-packed
fruits, veggies, and healthy fats will keep you from feeling famished and may even boost energy
levels.

Mango Avocado Smoothie

Paired with herbal tea or hot water with lemon, this mango-and-avocado smoothie makes for a creamy and satisfying
breakfast. These ingredients make two servings; share with a friend, refrigerate half for later (but not longer than
24 hours), or halve the recipe.

Mango Avocado Smoothie

Mango Avocado Smoothie

Course: DrinksCuisine: Healthy
Servings

4

servings
Prep time

5

minutes
Calories

140

kcal

Ingredients

  • 1 1/4 cups soy-free almond milk

  • 1/2 cup coconut water

  • 2 leaves kale or Swiss chard, coarsely chopped

  • 1/4 avocado

  • 1/2 cup mango chunks

  • 1/2 cup ice

Directions

  • Combine the almond milk and coconut water in a blender.
  • Add the chopped kale or Swiss chard, avocado, and mango chunks.
  • Toss in the ice and blend until smooth.
  • Serve immediately and enjoy!

Chilled Cucumber Soup with Mint

Try this minty cool soup as a no-cook dinner. These ingredients make two servings; share with a friend, refrigerate
half for later (but not longer than 24 hours), or halve the recipe.

Chilled Cucumber Soup with Mint

Chilled Cucumber Soup with Mint

Course: Soups, AppetizersCuisine: Mediterranean
Servings

4

servings
Prep time

10

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 3 cucumbers, peeled and seeded

  • 1 lemon, peeled

  • 1/4 cup pine nuts

  • 4 cups pure water

  • 1/4 cup mint leaves

  • 1 teaspoon sea salt

  • 2 tablespoons olive oil

Directions

  • In a blender, add the peeled cucumbers, lemon, pine nuts, and pure water.
  • Toss in the mint leaves, sea salt, and olive oil.
  • Blend until smooth and creamy.
  • Taste and adjust seasoning if necessary.
  • Chill in the refrigerator for about 30 minutes before serving for an extra refreshing effect.
  • Serve cold and garnish with a few extra mint leaves or a drizzle of olive oil.

Carrot, Beet, Cabbage, and Watercress Juice

This deep red juice is packed with vitamins and nutrients. Drink it for breakfast and wash it down with a cup of
herbal tea or hot water with lemon. These ingredients make two servings; share with a friend, refrigerate half for
later (but not longer than 24 hours), or halve the recipe.

Carrot, Beet, Cabbage, and Watercress Juice

Carrot, Beet, Cabbage, and Watercress Juice

Course: Drinks
Servings

2

servings
Prep time

10

minutes
Calories

80

kcal

Ingredients

  • 2 medium carrots

  • 1/4 white cabbage

  • 1 small beet

  • 1 cup watercress salad

Directions

  • Peel and chop the carrots and beet into small chunks.
  • Roughly chop the white cabbage.
  • In a juicer, add the carrots, beet, cabbage, and watercress.
  • Process until smooth and well-blended.
  • Pour the juice into glasses and serve immediately for the best flavor and nutrients.

Fennel and Apple Juice

This simple mixture makes an easy, no-hassle dinner. These ingredients make two servings; share with a friend,
refrigerate half for later (but not longer than 24 hours), or halve the recipe.

Fennel and Apple Juice

Fennel and Apple Juice

Servings

2

servings
Prep time

5

minutes
Calories

90

kcal

Ingredients

  • 2 green apples

  • 2 heads of fennel

  • 1/2 lemon, peeled

Directions

  • Wash and chop the green apples and fennel into smaller pieces that will fit into your juicer.
  • Peel and segment the lemon.
  • Process the apples, fennel, and lemon through a juicer until smooth.
  • Pour the juice into glasses and serve immediately for a fresh, crisp drink.

Energy Smoothie

Sweet and savory at the same time, this almond-butter and peach energy smoothie is a good choice for breakfast,
dinner, or both. These ingredients make two servings; share with a friend, refrigerate half for later (but not
longer than 24 hours), or halve the recipe.

Energy Smoothie

Energy Smoothie

Course: Drinks
Servings

2

servings
Prep time

5

minutes
Calories

220

kcal

Ingredients

  • 1/4 cup almond butter

  • 2 cardamom pods (or 1 teaspoon ground cardamom)

  • 1 1/2 cups pure water

  • 1 cup frozen peaches

  • 1 to 2 teaspoons agave syrup

  • 1/2 cup ice

Directions

  • In a blender, combine the almond butter, cardamom, pure water, and frozen peaches.
  • Add agave syrup (adjust to taste) and ice.
  • Blend until smooth and creamy.
  • Pour into glasses and serve immediately for a quick energy boost!

Easy Pineapple and Avocado Gazpacho

Start your day with a tropical breakfast bowl featuring diced fruit. These ingredients make two servings; share with
a friend, refrigerate half for later (but not longer than 24 hours), or halve the
recipe.

Easy Pineapple and Avocado Gazpacho

Easy Pineapple and Avocado Gazpacho

Course: Appetizers, SoupsCuisine: Spanish, Fusion
Servings

2

servings
Prep time

10

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 2 cups pineapple, diced small

  • 1 avocado, diced small

  • 1/2 to 1 jalapeño chile pepper, seeds removed and chopped fine

  • 1/2 teaspoon sea salt

  • Juice of 1 lime

  • Sprouts or cilantro (for garnish)

Directions

  • In a bowl, combine the diced pineapple, avocado, and jalapeño.
  • Add the sea salt and freshly squeezed lime juice to the mixture.
  • Gently stir the ingredients to combine, making sure the avocado stays intact for texture.
  • Chill in the refrigerator for about 10-15 minutes for the flavors to meld together.
  • Serve the gazpacho in bowls and garnish with fresh cilantro or sprouts.
  • Enjoy this refreshing dish cold for the best flavor!

Green Juice

Finish your day feeling cleansed and refreshed with a glass of green juice for dinner. These ingredients make two
servings; share with a friend, refrigerate half for later (but not longer than 24 hours), or halve the
recipe.

Green Juice

Green Juice

Course: Drinks
Servings

2

servings
Prep time

10

minutes
Calories

120

kcal

Ingredients

  • 2 green apples

  • 2 stalks celery

  • 1 leaf kale

  • 1 leaf Swiss chard

  • 1/4 cabbage

  • 1 head broccoli

  • 1/2 medium cucumber

  • 1/2 lemon, peeled

Directions

  • Wash and roughly chop the green apples, celery, kale, Swiss chard, cabbage, broccoli, and cucumber into small pieces.
  • Peel and segment the lemon.
  • Run all the ingredients through a juicer, starting with the green apples and cucumber to help extract maximum juice.
  • Pour into glasses and serve immediately for a fresh, nutrient-rich drink.