Spring Equinox Detox: Lunch, Snacks, and Dinner Recipes

Spring Equinox Detox: Lunch, Snacks, and Dinner Recipes


Thai Vegetable Wraps


1 zucchini, shredded

1 zucchini, spiralized into thin noodles

½ cup red onion, thinly sliced

1 tsp orange juice

1 tsp grapeseed oil

1 tsp sea salt

2 tbsp sesame seeds

¼ cup red cabbage, shredded

½ bunch kale, stems removed and thinly chopped

½  cup scallion sliced  

 3-4 big romaine leaves


 Peanut Sauce:

1 teaspoon of cilantro, chopped

1 tablespoon of sesame oil

1 teaspoon lime juice

1 tbsp apple cider vinegar

1 teaspoon coconut aminos

2 tablespoons natural peanut butter



  1. In a bowl, combine zucchini noodles, red onion, zucchini, kale, cabbage, avocado oil, salt, sesame seeds, scallion, and orange juice. Toss and then sit in the fridge for about 5 minutes.


  1. Make your peanut sauce by whisking some sesame oil, peanut butter, lime juice, cilantro, and coconut aminos in a small mixing bowl.


  1. Place your romaine leaves on a platter and spoon some vegetable mixture onto each one.


  1. Drizzle sauce over each wrap.


  1. Serve and Enjoy


Red lentil squash soup



1 yellow onion, chopped

2 tablespoons olive oil

1 large butternut squash, diced

1 1/2 cups red lentils

2 teaspoons dried Sage

7 cup vegetable broth

Sea salt in white or fresh Cracked Pepper



  1.  Heat oil in a large stockpot.  add onions and cook for five minutes.


  1. Stir in squash and Sage cook for 3 to 5 minutes.


  1. Add broth, salt, pepper, and lentils. Cook for 30 minutes on low heat.


  1.  Puree the mixture using a hand-held blender.


  1. Garnish with cilantro and serve.


Veggies and mushrooms



 1 teaspoon coconut oil

 1 cup mushrooms, sliced

 1/2 cup onion, chopped

 2 tablespoons chives, smashed

 2 tablespoons  ginger, finely chopped

 1 1/2 cups cabbage, chopped

 2 cups leeks, white parts only, chopped

 half cup celery, chopped

 2 tablespoons jalapenos, sliced

 1/4 cup green bell peppers, sliced

 3 tablespoons of vegetable stock



  1. Sauteed mushrooms and onion in a greased skillet for 3 minutes.


  1. Stir in ginger, chive, and saute for 30 seconds.


  1. Add cabbage, leeks, peppers and cook for 2 minutes.


  1. Adjust seasoning with salt and pepper.


  1. Add vegetable stock and cook for 1 minute.


  1. Serve warm.


 Bok Choy Soup


 1 cup bok choy, chopped

 3 cups of vegetable broth

 2 zucchini, peeled and sliced

 1/2 cup hemp seed, cook

 1 bunch radish, roughly chopped



  1. In a pan, combine your ingredients over medium heat.


  1. Bring the pan to a simmer and cook for 10 minutes, or until the vegetables reach desired tenderness.


  1. Serve and enjoy.


Stir-fried Jackfruit



8 oz jackfruit, cubed

1 tbsp sesame oil

1 zucchini, spiralized into thin noodles

1/4 cup edamame

1 cup radish, cut into florets

1/2 cup mushrooms

2 cups napa cabbage, shredded

1 tbsp Tamari

2 two shallots, diced

2 tablespoons green onion, sliced

1/4 teaspoon turmeric

1/2 teaspoon red chilli flakes

1 tbsp cilantro, chopped

1 tbsp sesame seeds 




  1. Heat half of your oil in a skillet over medium-high heat. Place the jackfruit in a skillet and sear on both sides of the cube for a minute on each side. Remove your Jackfruit from the skillet.


  1. Add the remaining oil, along with shallots, green onion, Ginger turmeric, red chilli flakes and tamari. Cook for 2 minutes, stirring often. Add the mushrooms, cabbage, edamame, and radish.


  1. Cook the veggie mix for about 10 minutes or until your vegetables are soft. Toss in the zucchini noodles and Jackfruit and cook for an additional 2 minutes.


  1. Transfer to serving bowls, and top with cilantro, and sesame seeds.


  1. And enjoy!


Cauliflower Curry Soup



 1 large head of cauliflower, chopped

 4 tbsp coconut oil

 1 medium yellow onion, diced

 2-3 tablespoons Thai red curry paste

 1/2 teaspoon orange zest

 1 ½ cup vegetable stock

 14 oz coconut milk or almond milk

 1-3 teaspoons rice vinegar

 sea salt  to taste

 ground black pepper

 1 tbsp chopped fresh basil




  1.  preheat your oven to 400 degrees
  2.  mix cauliflower with coconut oil in a bowl
  3. spread it on a large baking sheet and bake for about 25 to 30 minutes
  4. melt a tablespoon of coconut oil in the oven and add onion with a dash of salt to saute for 3 minutes
  5. Stir in curry paste in orange zest
  6.  mix well  and cook until it is completely absorbed
  7.  add roasted cauliflower, coconut milk, and vegetable stock
  8.  let it cook for 10 minutes on a low simmer
  9.  puree the soup using a hand-held blender after cooling for 5 minutes
  10.  add salt and pepper
  11. serve warm


Stuffed Peppers



 1 ½ cup chopped vegetables

 1 cup quinoa, cooked

 1 teaspoon grapeseed oil

 2 bell peppers any color, seeds removed, cored, reserve the tops.

 1 teaspoon sea salt

 1 teaspoon onion powder 




  1. Preheat your oven to 350 degrees
  2. Coat a baking pan with some grapeseed oil
  3. In a saucepan over medium heat, saute your vegetables (except for the bell peppers) in the grapeseed oil for about 5 minutes, or until softened.
  4. Add the quinoa, onion powder, and salt.
  5. In the prepared baking pan, set the bell peppers in an upright position. Fill each of the peppers with ½ of the quinoa-vegetable mix. Top each bell pepper with its reserved top. 
  6. Cover the baking pan with foil and bake for 15 minutes, or until the peppers have softened. Serve and enjoy!


Spaghetti Squash and Tomato Sauce


1 teaspoon chive, minced

1 teaspoon sea salt

1 teaspoon grape seed oil

¼ onion, chopped

½ teaspoon red pepper flakes

2 cups cooked spaghetti squash, shredded

½ cup spring water

16 oz tomato paste



  1. Saute your onion in the grapeseed oil, in a pot over medium heat, for about 5 minutes or until tender.
  2. Add red pepper flakes, chive, tomato paste, and salt. Stir well to combine.
  3. Add the spaghetti sauce and water. Simmer for about 10 minutes.
  4. Stir in the spaghetti squash and combine.
  5. Serve and enjoy!


The Super Bowl



¼ cup vegetable broth

¼ sweet onion, chopped

1 garlic clove, finely chopped

½ teaspoon of sea salt

4 oz diced tomatoes

1 cup collard greens

1 sliced okra, fresh or frozen

1 sweet potato, peeled and cut into bite-size pieces

¼ cup almond milk



  1. Heat 2 tablespoons of vegetable broth in a large saucepan set over medium heat. Add the onion and saute for 5 minutes, or until translucent.
  2. Add the garlic, ¼ teaspoon salt, tomatoes, the remaining 2 tablespoons broth, collard greens, and okra. Simmer for 30-35 minutes, or until tender. 
  3. Bring water to a boil in a medium pot, cook the sweet potato for 10 minutes, or until tender. Drain and place in a medium bowl. Add the almond milk and the remaining sea salt. Mash the sweet potatoes.
  4. Place the mashed potatoes in a bowl. Top with collard greens and okra mixture. Finish with any tomato sauce left in the pan.


South of the Border salad



5 cups chopped romaine lettuce

1/2 cup black beans

1 cup cherry tomatoes, halved

1 avocado, diced

1/4 cup chopped almonds. 

1/2 cup chopped fresh cilantro. 

1/2 cup Salsa 



  1.  Toss all of the ingredients in a large bowl to combine.
  2.  serve and enjoy


Quinoa and Avocado salad 


 1 cup of cooked quinoa, cooled

 1 avocado cut into cubes

 1 cup cherry tomatoes, halved

 1 cup cucumber, peeled and diced

 1/4 cup chopped cilantro

 1 tbsp garlic powder

 1 tbsp onion powder

 1 teaspoon of sea salt

 1 tablespoon freshly squeezed lemon juice




  1.  In a large bowl stir all of the ingredients together
  2.  chill for 15 minutes to allow the flavors to blend
  3.  serve immediately or keep refrigerated for 2 to 3 days


Summer Dinner Salad


4 cups baby spinach

1 cup fresh strawberries, sliced

1/2 cup whole raw almonds

1/2 avocado, diced

1/4 cup avocado salad dressing 


Avocado salad dressing ingredients:

1/2 cup coconut oil

1/4 cup apple cider vinegar

1 avocado, peeled and pitted

1/4 cup chopped fresh cilantro

1 teaspoon freshly squeezed lime juice

1 teaspoon garlic powder

1 teaspoon cumin

1 teaspoon onion powder

1/4 teaspoon sea salt

1 teaspoon agave 




  1. In a blender, combined with coconut oil, vinegar, avocado, cilantro, lime juice, garlic powder, cumin, onion powder, sea salt, and agave. Blend until all ingredients are mixed well in the olive and vinegar emulsify.
  2. In a large bowl combine the spinach, strawberries, almonds, avocados and dressing. Toss well to coat the salad evenly.
  3. Serve and joy


Italian Bowl



 2 Roma tomatoes diced

 1 medium onion diced

 1/2 cup sliced zucchini

 4 minced garlic cloves

 1/3 cup fresh chopped basil

 1/2 teaspoon chopped fresh oregano

 2 tablespoons freshly squeezed lemon juice

 1 cup cooked quinoa, warmed

 1/2 cup eggplant, peeled, diced, cooked and rewarmed



  1. In a medium saucepan over medium heat sauteed onions for 5 minutes or until translucent.
  2. Add the tomatoes, zucchini, garlic, basil, and oregano. Stir to combine. Simmer for 5 minutes. Remove from the heat and stir in the lemon juice.
  3. In a small bowl layer the quinoa and the eggplant. Top with the tomato mixture.
  4. Enjoy!


Warm spinach salad



 1 pack of baby spinach

 1/2 cup chopped toasted almonds

 1 tbsp sesame oil

 1 tbsp apple cider vinegar

 1 teaspoon of sea salt

 1 cup chopped mushrooms

 spring water as needed



  1. In a large bowl combine spinach and almonds.
  2. In a small saucepan set on low heat combine sesame oil, vinegar, salt, and mushrooms. Cook for about 5 minutes or until the mushrooms soften, adding water when needed.
  3. Drizzle the mushroom dressing over the spinach. Toss well to cover the spinach leaves.
  4. Serve immediately.


Spicy Orange Broccoli Salad



4 cups cooked broccoli florets, cooled 

2 seedless tangerines, peeled and separated

⅓ cup of orange juice

2 tbsp sesame oil

2 minced garlic cloves

½ tsp sea salt

¼ tsp red pepper flakes 




  1. In a large bowl, combine the broccoli and tangerine sections.
  2. In a blender, combine the orange juice, sesame oil, garlic, salt, and red pepper flakes. Blend until smooth. 
  3. Pour the dressing over the broccoli salad. Refrigerate for 1 hour to blend the flavors.
  4. Serve cold.







1 cup chickpeas, canned or cooked

1 cup eggplant, roasted and peeled

1 garlic clove

1 tbsp sesame oil

1 tbsp lemon juice

1 tsp sea salt

Spring water




In a food processor, combine the chickpeas, eggplant, garlic, sesame oil, lemon juice, and salt. Blend until creamy and smooth. Add water if needed to help with the consistency.


Chile Lime Slaw


1 mango peeled and cut into bite-sized pieces

1 cup sliced jicama

1 cup sliced bell pepper

Juice of 1 lime

1 tbsp chilli powder.




  1. In a small bowl, combine mango, bell pepper, and jicama.
  2. Squeeze the lime juice over the vegetable. Sprinkle with chilli powder.
  3. Refrigerate for 15 minutes.


*Make sure to check out the next few blogs for the recipes for the 14 day cleanse.*

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