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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 Autumn/Winter 2021 Weight Loss + Detox

*Mostly naturally vegan and gluten free

 

Week 1

Lunch

Winter Minestrone Soup with seasonal vegetables and legumes, sweet rye toasts

 

Dinner

Cauliflower Pizza (base) with mozzarella, basil, pumpkin seeds, shitake mushrooms, tomato sauce

Rocket salad with shaved pecorino, chives, and crushed almonds

 

 

Lunch

Shaved Brussel Sprouts, parmesan, crushed walnut, lemon zest salad

Roasted paprika cauliflower with cubed tofu, oregano, and spring onions

 

 

Dinner

Southern Style Veggie Bake Shakshuka with tempeh, okra, tomatoes, garlic, butternut squash, leek, coriander, paprika, chili (served with eggs to be baked at home)

 

Lunch

Truffled Cauliflower Soup served with roasted crispy mushrooms, crushed walnuts, chive

Black bean, artichoke, basil, kalamata olive salad, raw vegan crackers

 

Dinner

Vegan Lasagna with Corgette (base) and cashew cheese

Watercress salad with avocado, shaved beet, and almond flakes, green goddess dressing

 

Lunch

Cashew Basil Pesto Corgetti, sun dried tomatoes, black olives, artichoke, white beans

 

Dinner

Baked Falafels with beetroot hummus, ½ pita

Braised Cavolo Nero in vegetable broth with dill, parsley, coriander, flaked almonds, garlic

 

Lunch

Tomato Bisque, crème fraiche, crushed walnuts and hemp hearts

Sourdough seeded toast with garlic and olive oil

 

 

Week 2

Lunch

Herbed Okra & Sweet Potato Frittata with ribbon spinach salad, crispy flat bread baked croutons, shaved pecorino, sesame seeds

 

Dinner

Miso Roasted Tempeh, baked tamari furikaki carrot wedges, black and white sesame green beans, roasted crispy mushrooms

 

Lunch

Cumin Spiced Butternut Squash Soup with coconut yoghurt, fresh chili, pumpkin seeds

Chickpea, tomato, cucumber chana chaat salad, raw vegan crackers

 

 

Dinner

Mushroom Bolognese with bean based pasta, minted peas

 

Lunch

Braised Cannellini white bean in garlic and warm spices, red onion, sweet rye bread toast

Cup of winter minestrone soup

 

Dinner

Spicy Mexican Black Bean Meatballs, guacamole, salsa, sour cream, blue corn tortillas

 

Lunch

Doha Salad Bowl

Roasted seven spice cauliflower, crushed walnuts, cubed date, parsley, dill, coriander, red onion, feta, ribbon romaine

Yoghurt/lemon/cumin dressing

 

Dinner

Indian Spiced Red Lentils with spinach over buckwheat pilaf with peas, edamame, nigella seed, and coriander

 

Lunch

Steamed Veggie Box

Broccoli, Japanese pumpkin, cubed tofu, sugar snap peas, edamame, chives, sesame seeds

Miso soup

 

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

Roasted Parsnip Wedges with paprika, spring onions, coriander

Mung bean and quinoa pilaf cooked in vegetable broth with walnut, minced kale, mint, dill, peas

 

Lunch

Roasted Indian Cauliflower Soup, spicy sunflower seeds, yoghurt, cashew coriander pesto

Raw vegan crackers

 

 

 

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 with Zha’thar, roasted cauliflower, pecan, pecorino, date, watercress salad with yoghurt cumin dressing

 

Lunch

Ribbon Spinach & Radicchio Salad with mung beans, dill, avocado, pear, walnut, and chickpea couscous, balsamic dressing

 

Dinner

Baked Brussels Sprouts with balsamic and chestnut, roasted tempeh with thyme and crispy mushrooms, crushed peanut

 

Lunch

Red Lentil Fusilli, cashew mint pesto, cannellini beans, peas, green beans, flaked almonds, artichoke

 

Dinner

Miso Roasted Tempeh and Japanese pumpkin, braised kale with sesame and edamame, chive and mizuna cress 

 

Four Avocados

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