Recipes for the 1-week bowel cleanse diet plan

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1-week bowel cleanse

Recipes

Breakfast

Cleansing banana smoothie

Ingredients:

3-4 bananas

0.5 l water

1/2 cup of oats

2 tsp of chia seeds

Pinch of salt

Vanilla

Blend until smooth!

Coconut - chia pudding

2 tbsp of chia seeds

1/4 cup of coconut milk

1/4 cup of yogurt

1 tsp of honey or sweetener of your choice

Pinch of salt

Vanilla

Mix all the ingredients and leave them in the fridge overnight.

Serve it in the morning.

Enjoy!

Tropical smoothie

Ingredients:

3-4 bananas

0.5 l water

1/4 cup of oats

2 tbsp of coconut milk/cream

1 cup of mango

Pinch of salt

Vanilla

Blend until smooth!

Bircher muesli

1 cup of rolled oats

1 cup of yogurt

1 banana

Vanilla

1 tbsp of coconut milk

Mix all the ingredients and leave them in the fridge overnight.

Serve it in the morning.

Enjoy!

Oat pancakes

1 cup of oat flour

2 tbsp ground falxseeds

Water

Baking powder

Pinch of salt

Mix all the ingredients in a bigger bowl, use as much water to get a medium thick consistency.

Blend until smooth with a stick blender.

Before you start cooking them, wait 5-10 minutes because it takes time until the oats suck up the water, so if you start cooking them to quickly, they will be runny, at the end, it can become too thick.

After 5-10 minutes, adjust the water. The best is to make it medium thick.

Oil a frying pan and cook them.

Enjoy!

Quinoa porridge

1 cup of porridge

1/2 cup of quinoa

2 cups of water

Pinch of salt

Sweetener

Put all the ingredients in a pot and cook for 10-15 minutes. I like it when it’s super creamy, that takes a bit of time.

Top it with fresh berries.

Enjoy!

Gut-balancing banana smoothie

Ingredients:

3-4 bananas

0.5 l water

1/2 cup of oats

2 tbsp of coconut milk/cream

1/2 cup of yogurt

Pinch of salt

Vanilla

Blend until smooth!

Extras: blueberries, raspberries, strawberries, blackberries, blackcurrants, etc…

Lunch

Cauliflower cream soup with olive swirl

Cream soup:

1 cup of cauliflower

1 cup of potatoes

1/2 cup of coconut milk

Salt

Water

Swirl:

2 tbsp Buckwheat

1 tbsp Pumpkin seed

1 tsp Olive oil

Salt

1/2 tbsp Soy sauce

Olive broth

Cook the soup ingredients in a pot.

When everything is cooked blend until smooth with a stick blender.

For the swirl, toast the buckwheat and the pumpkin seeds on some olive oil. Add the soy sauce and some salt.

When the buckwheat is crispy, take it off, and add some olives and olive broth (just a few tsp).

Put it on the top of the soup.

Enjoy!

Aubergine boats

1 aubergine/eggplant

1 cup of rice

1/2 shredded carrots

1 onion

salt

Cut the aubergine into 2 long halves, scoop out the inside to have a 1 cm thick boat. Cover it with some salt.

Let it sit for 10-20 minutes.

Squeeze the liquid.

Cook the rice with some salt, and 1.5 cup of water. Don’t overcook it because it will still spend some time in the oven.

Sautée the onion for 5 minutes on some olive oil then add the shredded carrots. Cook until medium soft.

When the rice is ready, mix it with the onions and carrots.

Fill the boats with the mixture and cook it in the oven at 180 C for 30 minutes. It’s better to cover it with thinfoil.

After 30 minutes, take off the thinfoil and cook it for an extra 15-20 minutes, until the aybergine becomes soft.

Flaxseed crackers - pizza seasoning

1/2 cup of flaxseeds

1/2 cup of flaxseed flour

Tomato sauce

Oregano

Basil

Nutritional yeast

Olive oil

Salt

Mix all the ingredients. In a big bowl.

Oil a baking tray, flatten the dough.

Cook it in the oven at 175 C degrees for 20-25 minutes.

Be careful not to burn it.

Enjoy!

Green pea soup

1 cup of green peas

2 carrots

1 parsley root

1 onion

A handful of parsley greens

1 tsp olive oil

Salt

Water

Dice the onion.

Chop the parsley and carrot into small pieces.

Sautée the onions, carrots, and the parsley root on the olive oil for 5-10 minutes. You can add a little bit of water if it’s needed.

Add the green peas, salt, and pour 1l of water on top.

Cook until soft.

Garnish it with parsley leaves.

Enjoy!

Spinach burger

200 g spinach leaves

1 cup chickpeas

2 tbsp nutritional yeast

1 cup of oats

1/2 cup walnuts

3 cloves of garlic

Salt

Cook the spinach.

Put the oats, walnuts, garlic, salt, and nutritional yeast in a food processor and mix them evenly.

Put the mixture into a bigger bowl, add the chickpeas and the spinach and mix it well.

Preheat your oven to 180 C degrees.

Form the mixture into burger shapes. Cook them on 180 C for 30 minutes.

Enjoy!

Broccoli cream soup

2 cups of fresh broccoli

1 onion

1 potato

Salt

Water

Nutritional yeast

Put the broccoli in a blender with a little bit of water and blend it.

Let it sit for at least 40 minutes (to have the amazing benefits of sulforaphane)

After 40 minuets, add the chopped potato and onion in the blender and blend until smooth.

Put the mixture in a pan, add some salt, and cook it for 15-20 minutes.

When it’s ready add a tbsp of nutritional yeast to your bowl and some soup.

Mix it well.

Serve it with toast!

Enjoy!

Caesar salad

1 lettuce

A handful of wild rocket/arugula

2 tbsp of mayonnaise

1 cup of chickpeas with the broth

Salt

Mix the chickpea + broth with the salt and mayonnaise.

Make the salad and pour it on the top as a dressing.

Enjoy!

Mashed potato

0.5 kg potatoes

1/4 cup of full-fat coconut milk

Garlic

1 tsp salt

Cut the potatoes into even cubes. Cook them until soft.

Put the coconut milk into a saucepan, add the garlic, salt, and bring it to the boil on medium heat. Cook it for extra 5 minutes.

When the milk is ready, strain it if you want to.

Strain the potatoes and mash them.

Slowly add the coconut milk and mix everything well.

Enjoy!

Cauliflower wings

Coating:

1/2 cup of fine oat flour

1 tbsp garlic powder

1 tbsp of chicken seasoning (the spice blend without any chicken)

1-2 tsp of smoked paprika

1/2 tsp of salt

Water

Mix everything together in a bowl, except the water.

Slowly add as much water to have a medium-thick paste.

Wings:

1/2 head of cauliflower

Coating

Cut the cauliflower into florets.

Put them in a pot with cold water and bring it to the boil, then cook it for 4 minutes.

Strain them, let them cool a little bit, then coat them with flour, then with the coating you’ve already prepared.

Cook them in an air fryer to make them crispy.

Enjoy! :)

Chinese 5-spice Quorn chicken with veggies

150 g (half a bag) Quorn chicken cubes

100 g green beans

1/2 cup spinach

1 onion

1 bok choy

2 tsp Chinese 5-spice blend

Soy sauce

1tsp of olive oil

Dice the onion.

Sautée it on medium heat in a wok pan, with 1 tsp of olive oil.

When it becomes transparent, add the Quorn chicken cubes.

Chop the green beans, bok choy, and spinach.

Add the green beans to the wok and cook it until medium-soft.

Add the greens, soy sauce, and spices, and cook until soft.

Enjoy!

Asparagus soup

1 cup of asparagus

1 potato

1/2 cup coconut milk

3 cloves of garlic

2 cups of water

Salt

Olive oil

Cut the garlic into thin slices and sautée it in a small pot on olive oil.

Add the coconut milk and cook it for a few minutes.

Chop the asparagus into thin slices.

Cut the potato into even small cubes.

Cook the asparagus and the potato with salt and water for 15 minutes.

Add the garlic coconut milk mixture to the soup and purée it with a stick blender or put it in a regular blender and blend until smooth.

Enjoy!

Beet burger

1 cup of grated beetroot

1 cup red kidney beans

1/2 cup cauliflower

Sunflower seeds

1 red onion

2 cloves garlic

1 tbsp ground flaxseeds

1 cup of been broth

Salt

Pepper

Put al the dry ingredients in a food processor and mix it evenly.

Add some bean broth to stick them together.

Let it sit for 15 minutes.

Form burgers.

Cook them on 200 C degrees for 30 minutes.

Enjoy!

Dinner

Avocado toast with celery

Gluten-free garlic bread with salad

Dough:

1 cup of oat flour

1/2 cup of cooked potatoes

1 cup of yogurt

4 tbsp ground flaxseeds

Baking powder

Salt

Garlic yogurt

1 cup of yogurt

5 cloves of garlic

Salt

Olive oil (optional)

Mix the ingredients together and form a dough.

Oil a baking tray and flatten the dough there to be 0.5 cm thick.

Put the yogurt and the garlic in a blender and blend until smooth.

Put it on the top of the dough.

Bake it in the oven on 180 C degrees for 20-25 minutes until it’s getting golden brown.

Enjoy!

Quorn chicken wrap

Gluten-free wrap

150 g Quorn chicken pieces

1/2 cup baby spinach

A handful of arugula / wild rocket

4 cloves garlic

Salt

Pepper

Olive oil

Sautée the garlic on olive oil for 2 minutes.

Add the Quorn chicken and stir it regularly. If you add it frozen, wait until it’s defrosted and getting a golden brown color.

Fill the wrap with the baby spinach, wild rocket, and chicken pieces.

Enjoy!

Lentil-spinach soup

1 cup of red lentils

1 cup of spinach

1 cm piece of ginger

1 onion

Salt

Pepper

1 tsp olive oil

Dice the onion.

Sautée it on 1 tsp of olive oil in a bigger pot.

Cut the ginger into thin slices and add to the onion.

Put the lentil and the spinach in the pot, add the salt and pepper to taste.

Cover it with 3 cups of water.

Cook until the lentils are soft.

Enjoy!

Leek soup

200 g leek

200 g potatoes

Salt

Pepper

Cut the leek into thin slices. Cut the potato into even cubes.

Put them in a medium pot and cover them with water.

Add the salt and pepper and cook until soft.

When it’s ready blend it until soft with a stick blender.

Enjoy!

Roasted artichokes with cooked quinoa

1/2 can grilled artichokes

1/2 cup quinoa

400 ml water

1/2 tsp salt

Cook the quiona in the 400 ml water and salt.

Serve it with the grilled artichokes.

Side it with some baby spinach salad or other kinds of greens.

Enjoy!

Chickpea - kale salad

1 cup of chickpeas with broth

2 cups of kale

2 tbsp mayonnaise

Salt

1 grapefruit

Green olives

Mix the chickpeas and the broth with the mayo and salt.

Chop the kale.

Peel the grapefruit and cut it into small pieces.

Mix everything in a big bowl.

Enjoy!

Gluten-free bread alternative

100 g oat flour

100 g millet flour

100 g bamboo flour

60 g flaxmeal

Oat yogurt

Baking powder

Salt