Weight-loss + Detox

Weight-loss + Detox

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


 

Four Avocados

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