Healthy

87 Healthy Detox Recipes

Indulged a little too much lately? Check out our favorite detox recipes, all of which will help you reset while staying sated.
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Photo by Alex Lau
  • Photo by Laura Murray
    3/87

    Brassicas Bowl

    Lots of seeds keep this bowl of roasted broccolini, shaved Brussels sprouts, and raw kale exciting.

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  • Photo by Chelsea Kyle, Food Styling by Ali Nardi
    4/87

    Fire Cider Tonic

    Infuse apple cider vinegar with horseradish, garlic, chiles, and ginger to make an immunity-boosting tonic that just happens to be delicious.

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  • Photo by Chelsea Kyle, Food Styling by Judy Mancini
    7/87

    Golden Milk

    This lightly spiced drink is packed with anti-inflammatory and antioxidant properties thanks to a dose of peppery turmeric.

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  • Photograph by Anson Smart, Donna Hay Magazine
    8/87

    Chicken and Spelt Soup With Greens

    Packed with nutritious greens and zesty lemon, this gorgeous soup is just the thing to perk you up on a chilly weeknight.

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  • Michael Graydon & Nikole Herriott
    17/87

    Green Juice with Baobab Powder

    Okay, fine, you've never heard of baobab—but that's about to change. (Remember when no one knew how to pronounce quinoa?) You'll find the powder from the tangy superfruit stocked at the health food store.

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  • Photo by Michael Graydon & Nikole Herriott
    18/87

    Pan-Roasted Salmon With Grapefruit-Cabbage Slaw

    This dish can help generate a little sunny feeling in the darkest days of winter. The winter might be chilly and damp, but somewhere out there, the sun is shining bright.

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  • Photo by Chelsea Kyle, Prop Styling by Astrid Chastka, Food Styling by Anna Hampton
    21/87

    Grain Bowl With Spiced Squash, Mushrooms, and Curried Yogurt

    No squash? No problem. This rice bowl—which was developed for our #cook90 initiative—can handle all sorts of roasted vegetables (and, for that matter, can be made with all kinds of grains). But the curried yogurt? That's crucial.

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  • Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Rhoda Boone
    22/87

    Beef Bone Broth

    The longer you cook this nourishing broth, the more savory and concentrated it will become. Season with salt and sip this restorative broth on its own, use it as a cooking liquid for grains or legumes, or deploy it as a base for sauces and soups like hearty, healthy Detox Pho.

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  • Photo by Katie Newburn
    23/87

    Sweet Potato Julius

    Give the traditional orange Julius an upgrade by combining the vitamins C and A, potassium, fiber, and carotenoids found in sweet potatoes with tangy orange. This is a winning combination, light and refreshing with pops of citrus, yet dense and filling because of the sweet potato.

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  • Photo by Alex Lau
    24/87

    Curried Yellow Split Pea Soup with Spiced Coconut

    Top this Madras curry–perfumed soup with earthy-sweet spiced coconut chips for a warming vegetarian dinner.

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  • Photo by Alex Lau
    27/87

    Shaved Cauliflower Salad

    Raw cauliflower may seem like a dicey proposition, but shave it into manageable bites and add some powerful dressing, and this salad will rock your world.

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  • Photo by Peden & Munk
    28/87

    Spicy Feel-Good Chicken Soup

    Chicken soup with a head-clearing kick and a generous dose of seasonal veggies will sooth you after days of heavy holiday feasting.

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  • Photo by Gentl & Hyers
    31/87

    Turmeric-Ginger Chicken Soup

    Chicken noodle soup never gets old. If you don’t have udon for this recipe, use rice noodles or regular old spaghetti. A small knob of fresh turmeric can replace the dried type.

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  • Photo by John Lee
    32/87

    Classic Chicken Pho (Phở Gà)

    Easier to make than the beef version, chicken pho requires fewer ingredients and takes less finesse for superlative results.

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  • Photo by Chelsea Kyle, Food Styling by Katherine Sacks
    33/87

    Matcha-Mango Smoothie

    Blending together yogurt, mango, and matcha makes a refreshing smoothie with an energizing caffeine boost and a good dose of protein.

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  • Photo by Chelsea Kyle, Food Styling by Katherine Sacks
    34/87

    Miso-Tahini Squash Soup With Brown Rice

    Rich with nutty tahini, savory miso, and plenty ginger and garlic, this comforting vegetarian soup is just what the doctor ordered for a chilly weeknight.

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  • Photo by Michael Graydon & Nikole Herriott
    43/87

    Root Vegetable Zoodle Soup With Bacon and Basil Oil

    First of all, zoodle is a made-up word for vegetables that have been cut to look like noodles. Make this recipe vegetarian by substituting 8 oz. fresh shiitake mushrooms in place of the bacon, leaving out the anchovies, and using a vegetable stock or water.

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  • Photo by Alex Lau
    44/87

    Sippin’ Green Gazpacho

    This zippy, herbaceous drinkable soup is like a trip to the farmers’ market in a glass.

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  • Photo by Chelsea Kyle, food styling by Anna Stockwell
    53/87

    Super Green Smoothie Bowl with Matcha and Ginger

    Packed with healthy superfoods and a little caffeine kick from matcha powder, this creamy green smoothie bowl makes a satisfying breakfast. Chia seeds and oats add density and fiber, while mango and fresh ginger add sweetness and spice.

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  • Photo by Eric Wolfinger
    54/87

    Chia-Berry Shake

    As thick and smooth as a milk shake, this berry freeze actually gets its creaminess from chia and avocado, not milk and ice cream. Using frozen berries keeps the drink icy cold (and allows you to make it when berries are out of season), but if you prefer to use fresh, just add a couple of ice cubes when blending.

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  • Christopher Testani
    55/87

    Cauliflower-Cashew Soup With Crispy Buckwheat

    Simmering vegetables in a covered pot over low heat so that they steam in their own liquid—a French technique called à l'étouffée—is the ticket to achieving a soup with pronounced depth. We love this method with cauliflower, but also try it with celeriac or rutabagas.

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  • Michael Graydon + Nikole Herriott
    56/87

    BA Brad's Classic Tonic

    This detoxing tonic also makes a tasty spritzer—use club soda in place of water.

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  • Photo by Christopher Testani
    61/87

    Lemongrass-Ginger-Carrot Soup

    In this soup, you get the healing, antioxidant benefits of carrots. Combine them with a hefty dose of gelatin-rich bone broth, a touch of lemongrass and ginger, and you're left with a bowl of soup that beats any sugar-laden cold-pressed juice on the market.

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  • donna hay magazine, photography by William Meppem
    62/87

    Thai Coconut, Broccoli and Coriander Soup

    Feel-good greens and creamy comforting coconut come together in less than half an hour for a weeknight dinner you can really get behind.

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  • Photo by Alex Lau
    63/87

    Celery Slaw with Seeds and Dates

    Even the most skeptical celery eaters will be surprised by the cool, sweet, crunchy, and savory flavors that are packed into this side dish recipe.

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  • Haraala Hamilton
    64/87

    Big Apple Detox

    With its creamy, delicate flavor and cleansing ginger, this juice is perfect after an indulgent holiday.

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  • Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich
    71/87

    Hazelnut Granola and Chia Pudding Bowls

    This honey-sweetened granola and rooibos-tea chia pudding are both worth making on their own, but combined with yogurt and a swirl of jam, they become a breakfast you’ll want to repeat.

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  • Photograph by Isa Zapata, Food Styling by Eliza Mozer
    72/87

    Mango and Greens Smoothie

    This green smoothie gets its kick of nutrients from a heap of spinach or kale and its energizing tropical vibes from coconut water.

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  • Photo by Alex Lau
    73/87

    Vegan Umami Broth

    Roasting the vegetables, along with a trio of umami-rich ingredients (miso, mushrooms, and kombu), give this meat-free broth a deep, satisfying flavor.

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  • Photo by Joseph De Leo, Food Styling by Anna Stockwell
    74/87

    Salmon Rice Bowls With Coconut-Ginger Broth

    Spreading mayonnaise on top of the salmon fillets helps the spiced panko stay put and keeps the fish moist while it roasts.

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  • Photo by Emma Fishman, Food Styling by D'mytrek Brown, Bowl by Meilen Ceramics 
    75/87

    Chicken Meatballs and Green Beans in Tomato Broth

    My grandma used to make a version of this dish using pork and showers of Parmesan. I have updated it to include ground chicken and miso for a lighter, late-summer dish with equally deep flavor,  but feel free to use whatever ground meat you prefer. Gently poaching the meatballs is not only faster than roasting, but means none of their flavor is lost to a baking sheet.

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  • Photo by Ed Anderson
    76/87

    Agua de Limón con Chía (Limeade With Chia Seeds)

    Chia seeds look like poppy seeds, but when soaked in liquid for a while, they bloom and develop an awesome gummy texture. This limeade is made using the whole lime, which gives it a slight bitterness, but trust me: it’s so good you won’t want to make it any other way.

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  • Photo by Alex Lau, Prop Styling by Sophie Strangio, Food Styling by Susie Theodorou
    77/87

    Brothy Beans With Kimchi and Squash

    This stick-to-your-ribs stew gets heft from creamy white beans and winter squash; we opted for acorn, but kabocha or delicata squash would work great too.

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  • Photograph by Isa Zapata, Food Styling by Liberty Fennell
    78/87

    Simple Spinach Khichdi

    This creamy, comforting khichdi is ready for any lentil in your pantry. Frozen spinach and fresh herbs keep it bright and perky.

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  • Photography by Emma Fishman, Food Styling by Adriana Paschen, Prop Styling by Elizabeth Jamie
    81/87

    Chicken Salad With Citrus and Chile Oil

    With plenty of protein, a double punch of acid from citrus and vinegar, and a garlicky chili oil, this salad is made for dinner.

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  • Photo by Alex Lau, Prop Styling by Sophie Strangio, Food Styling by Susie Theodorou
    82/87

    Za’atar Fish and Chips

    Olives and superfast pickled onions provide tangy balance for creamy-crispy potatoes and roast cod.

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  • Photo by Alex Lau, Prop Styling by Sophie Strangio, Food Styling by Susie Theodorou
    83/87

    Kale Pesto With Whole Wheat Pasta

    When your mind is stuck on pasta, but your soul is calling out for vegetables, turn to a rich, luxurious sauce that’s made of leafy greens. This recipe calls for pistachios, but you can use any nuts you have on hand.

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  • Photograph by Isa Zapata, Food Styling by Eliza Mozer
    84/87

    Banana-Blueberry Smoothie With Tahini

    A grown-up drinkable take on the classic combo of PB&J, with tahini for nutty richness and cinnamon and vanilla for a little added complexity.

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  • Photo by Alex Lau, Prop Styling by Sophie Strangio, Food Styling by Susie Theodorou
    85/87

    Turmeric Salmon With Coconut Crisp

    Coconut crisp, laced with chile and garlic, brings texture and heat to this easy salmon dish. Make a double or triple batch of the garnish and use it as a topping for savory oatmeal, hearty soups, or roasted winter vegetables.

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  • Photo by Alex Lau, Prop Styling by Sophie Strangio, Food Styling by Susie Theodorou
    86/87

    Chicken and Rice Meatballs With Hummus

    Gluten-free meatballs are as easy as adding cooled cooked rice instead of bread to ground meat.

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  • Photograph by Emma Fishman, food styling by Pearl Jones
    87/87

    Herbal Mushroom Hot Pot Broth

    Umami-rich and flavorful all on its own, this vegan hot pot base is also a welcome palate cleanser when served alongside a spicy broth.

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Since joining Epicurious in 2017, Emily has learned to throw better dinner parties, cooked lots of solo dinners, and fed unsuspecting friends and family members lots of cream cheese in various forms. She now strategizes and edits shopping stories across both Epi and Condé Nast’s other food brand, Bon Appétit. ... Read More
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