Weight-loss + Detox
Weight-loss & Detox
This program is not about going on a diet. Science proves that diets do not work. Everybody’s body is different, and everyone has their own individual set weight point. What this program can do is help you to alleviate processed and fast foods in your diet and put you back onto the road of whole foods. It has a strong focus on lighter meals and rebalancing the gut. The microbial health of your gut organ predetermines your weight, and when this is out of balance, people generally tend to have weight gain. The reason being is your gut directly communicates to your brain, called the gut-brain axis, and over time, processed foods can disrupt this communication network, interfering with your hormones. What this program does is try to reinstate the flow of your system with whole foods and a huge diversity of nutrients that will stimulate optimum gut health. The program also focuses on a lot of herbs and spices, to heal and detoxify the system, using food as medicine to gain back your balance.
During the program, we suggest not to count calories. All calories are not created equal. The menu is designed to help your feel nourished, satisfied, and restored.
We recommend always including light exercise daily with this program, even if it is just a walk. A general intermittent fasting is also recommended, a few times per week if you can manage. This is achieved in the easiest form by allowing an overnight fast. Try having an early dinner, and forgoing breakfast, breaking your fast with a late lunch. This allows time for your gut and digestive system to neutralize and relax from all the work it normally does, resetting itself back to zero.
Alterations can be discussed with the chef, and any additional animal protein can be interchanged with the program upon request. We try to be mostly plant based, but again, everybody’s system is different, and adjustments are totally understandable. For best results, the full menu is suggested for at least one month, then switching to the signature menu with a delivery once or twice a week after you have adjusted to your new healthy lifestyle.
It is quite important during this program that you alleviate all processed foods from your diet. If you require a snack, it must come from nature. We can supply meal supplements and breakfast if requested (with a supplementary charge). This concept, as well as breakfast ideas, can be further discussed with the chef in detail if desired.
*Sample menu for Spring/Summer 2022 Weight Loss + Detox
*Mostly naturally vegan and gluten free
Week 1
Lunch
Mushroom meatballs served with hemp heart basil pesto
Cherry tomatoes with balsamic, basil, red onion, shaved pecorino
Millet cooked in vegetable broth with shallot and garlic, asparagus tips and spring herbs
Dinner
Cauliflower (base) mini pizza with mozzarella, basil, pumpkin seeds, shitake mushrooms, tomato sauce
Rocket salad with shaved pecorino, chives, and crushed almonds
Lunch
Spring minestrone soup with seasonal vegetables and legumes
Baked falafels and carrot sticks, hummus
Dinner
Red lentils cooked with tomato and fennel seed
Bed of artichoke, red radicchio, roasted fennel, pumpkin seeds
Lunch
Spicy Mexican mini black bean burger, salsa and guacamole
Mexican rainbow potato salad
Mexican red cabbage slaw
Dinner
Kyoto salad bowl
Ribbon spinach- enoki- roasted mushrooms- cubed roasted miso tempeh- cubed roasted sweet potato- chives- spring onion- shredded pickled carrot- marinated seaweed- adzuki beans, miso carrot dressing
Lunch
Cashew basil pesto corgetti, sun dried tomatoes, black olives, artichoke, white beans
Dinner
Roasted carrot wedges with tomato, paprika, spring onions, coriander, pine nuts
Mung bean & quinoa pilaf cooked in vegetable broth with walnut, ribbon red radicchio, mint, dill, peas, edamame
Lunch
Lefkada salad bowl
Gem Lettuce- cucumber- cherry tomato- Greek feta- cubed basil tofu- oregano- roasted chickpeas- greek basil
Olive oil and lemon
Dinner
Red lentil rice pilaf with cashew mint pesto, cannellini beans, peas, green beans, flaked almonds, artichoke, roasted fennel
Week 2
Lunch
Herbed okra and sweet potato frittata with ribbon spinach salad, crispy flat bread baked croutons, shaved pecorino, sesame seeds
Dinner
Miso roasted tempeh, baked tamari sweet potato wedges with furikake, black and white sesame green beans, roasted crispy mushrooms
Lunch
Five bean salad (mung/pea/edamame/green/chickpea) with mint and scallion
Shaved button mushrooms, shaved pecorino, lemon zest, chives, truffle dressing (when available)
Quinoa Pilaf cooked in vegetable broth with garlic and shallots, broccoli florets, spring herbs
Dinner
Vegan koftas Greek style served with tzatziki yoghurt
Green goddess soup topped with cubed tofu, hemp hearts, sunflower seeds
Lunch
Adzuki Beans cooked in vegan pho broth
Miso roasted aubergine, crushed cashew
Black and white sesame green beans
Dinner
Toush’ Fa salad bowl
Chickpeas- ribbon romaine- radish- pickled red onion- cherry tomato- cucumber- zhatar- sumac- dill- parsley- mint- pita chips- pomegranate- sesame seed- chick pea couscous
Pomegranate vinaigrette
Lunch
Mexican gazpacho- topped with white bean, avocado, shaved corn, pumpkin seeds- crumbled vegan feta
Mexican potato salad
Dinner
Red lentils cooked with cubed sweet potato, fennel seeds, and tomato
Raw crackers for dipping
Vegan crumbled feta
Baked broccoli florets and fennel with hemp hearts, dill, and nigella seed
Lunch
Steamed Japanese veggie box
Broccoli, Japanese pumpkin, cubed tofu, sugar snap peas, edamame, chives, sesame seeds
Miso soup
Dinner
Roasted Indian cauliflower soup topped with spicy sunflower seeds, gf croutons
Indian spiced red lentils, Asparagus tips, coriander
Week 3
Lunch
Probiotic Mediterranean bowl
Chickpea couscous, parsley/dill/coriander, shaved broccoli and cauliflower, sun dried tomatoes, sunflower/sesame/pumpkin seeds and hemp hearts, red onion, green olives, cubed tofu, balsamic dressing
Dinner
Spicy shredded Mexican tofu, blue corn quesadillas, shredded chedder, guacamole, salsa
Mini loaded Mexican potato with black beans and sour cream
Lunch
Tuscany salad bowl
Artichoke hearts- blanched french beans- cannellini beans- pistachios- cherry tomatoes- frisée- green olives- capers- blanched leeks
Olive oil and lemon
Dinner
Baked falafels, beetroot hummus, crudite
Roasted cubed aubergine and grilled corgette with pomegranate and yoghurt
Chickpea couscous with apricot, spring herbs, ribbon spinach, olives
Lunch
Micro Flow Bowl
Red cabbage kraut, shaved cauliflower, crushed walnuts, cherry tomato, red lentils, hemp hearts, dill/mint, red onion, avocado, red lentil rice, edamame, peas, sunflower seeds, olive oil and lemon
Dinner
Cacio e pepe bean pasta salad (red lentil fusilli) with Zha’thar, roasted cauliflower, pecan, pecorino, date, watercress salad with yoghurt cumin dressing
Lunch
Ribbon spinach and radicchio salad with kidney beans, dill, avocado, pear, walnut, and chickpea couscous, balsamic dressing
Dinner
Vegan meatballs, tomato sauce
Cauliflower rice, Italian herbs, garlic and shallot
Sautéed spinach with chili flakes, garlic
Lunch
Chana Chaat salad bowl
Red lentil rice- crispy puffed wild rice- baked spiced chickpeas- coriander chutney- yoghurt and tamarind sauce- crushed cashew- sweet potato wedges- green mango (seasonal)- red onion- mint- diced cucumber- green chili
Dinner
Three bean sweet potato chili with aduki, black bean, and puy lentils
Stuffed roasted red pepper with chickpea rice, spring herbs