Summer Detox Dishes
Live Well. Eat Local.
Eating well is one of the best things you can do to keep your body in tip top condition, whatever your size, shape or age. We can’t be good all the time (that would just be boring, wouldn’t it?) and a summer holiday is often the perfect excuse to over-do it a little on the ice-cream and alcohol, leaving us feeling a bit lethargic and sickly. Before we begin the slow descent back into autumn and winter, where comfort foods will once again start to look very appealing and all that summer produce will be out of season, make the most out of your locally grown fruit and veg with some great summer detox dishes.
We’re all for keeping air miles as low as possible, here at Tabitha James Kraan. We do our very best to provide you with hair and beauty products that are local and made in Britain as much as possible, for exceptional and fresh quality, and without a doubt, the same should go for your food if you can help it. The best detox dishes are kept as simple as possible!
If you’re lucky enough to live out in the UK countryside, whether that’s near our salon in Stow on the Wold or further afield, do your homework to find out where your local farm-shops are, or better yet, ‘Pick-Your-Own’ fields. Even if you’re a city-dweller, you will certainly have access to something not too far away and you could even make a day of it, going out to collect fresh produce for your week’s food – kids love it!
Get healthy and feel rejuvenated with these delicious and super-healthy summer detox dishes:
Roasted Squash Salad Recipe
- Medium squash, cut into large chunks
- 1 large bunch of asparagus
- 15 cherry tomatoes
- 1 ripe avocado, sliced
- Olive oil for drizzling
- Sea salt & black pepper
- 3-4 garlic cloves, finely chopped
- 4-5 basil leaves, finely chopped
- 1/8 cup of extra virgin olive oil
- Juice of 3/4 to 1 lemon
- 1/8 tsp of sea salt
1. Pre-heat the oven to 180C. Dice squash into good, bite-sized chunks and pop into a baking dish. Douse liberally with olive oil (extra virgin if you have it!) and season to taste with salt and pepper. Roast for 35-40 minutes or until tender. Allow your cooked squash to cool before removing the skin.
2. While you’re waiting for your squash to cool down, you can get your dressing ready! Combine the garlic, basil, olive oil, lemon juice and salt and whisk until well mixed.
3. To get the most health benefits out of your asparagus, steam until cooked through, but crisp. This won’t take long, so keep an eye on it! A perfect accompaniment to detox dishes!
4. Slice your tomatoes and avocado and serve all together, topped with the dressing.
For an extra tasty twist to your detox dishes, try adding some grilled Halloumi – yum!
Courgetti with Sunflower Seed and Basil Pesto
For the ‘Courgetti’
- 3 x courgettes
For the pesto
- 1 tbsp olive oil
- 1 handful basil leaves
- 1 handful spinach leaves
- 30g sunflower seeds
- 30g cashew nuts
- Pinch salt
- Pinch pepper
- Juice ½ lemon
1. Courgetti is a great alternative to wheaty pasta for detox dishes. Peel the courgettes into long thin strips, so that they resemble spaghetti. Skip the seeded area by turning and peeling the opposite side of your courgette once you reach it. Set your prepped veg aside in a bowl.
2. Next up, comes the pesto! This is so easy you will never want to buy the jarred stuff ever again. Place all the pesto ingredients in a food processor and blitz to a coarse consistency. That’s it! Great for a variety of detox dishes.
3. Add your delicious homemade pesto to your peeled courgette and mix well. Add a squeeze of lemon juice to serve.
Wheat-Free Summer Veg Quiche
For the pastry:
- 1 tbsp wheat-free flour, for dusting
- 175g oats
- 120 ground almonds
- 2 tbsp olive oil
- 1 egg
For the filling:
- 8 eggs
- 1 tbsp olive oil
- 120ml milk
- 10 cherry tomatoes
- A small bunch of fresh parsley
- salt & pepper
- Pre-heat oven to 180°. Grease a loose-bottomed quiche tin with olive oil.
One of our favourite summer detox dishes! First, start with the pastry. Mix together the oats and almonds. Beat the egg and oil together in a separate bowl and making a well in the middle of your dry mix, add the egg and slowly bring together with the dry ingredients. Add milk if needed to bind ingredients together. Knead into a ball, wrap and leave in the fridge for at least 30 minutes.
To make the quiche filling, beat the eggs in a large bowl, add the milk, oil, fresh parsley, salt and pepper.
Remove your pre-made pastry from the fridge and roll out until about 5mm thick. Don’t forget to dust the surface to avoid sticking! Press the pastry lightly into the tin, on the base and up the sides. Line with baking paper and dried beans and blind bake for 15 minutes, ready to use for your detox dishes.
Remove pastry from the oven, pour in your egg mixture and add the cherry tomatoes. Put back into the oven and bake for 20-30 minutes, or until the mixture is firm throughout.