The Weekend Detox plan

Max's detox herbal tea
To prepare the dried tea, mix together equal parts of these dried, organic herbs: pau d'arco, mullein, red clover, yellow dock, dandelion root (chopped), burdock root and milk thistle seed.

When you are ready to make the tea, place a teaspoon of the dried herb mix per cup into a tea pot. Allow the tea to steep in boiling water for 5 minutes, then pour. Add fresh, grated lemon peel and ginger root to taste. Drink and enjoy!

Cleansing cocktail
Serves 1
Preparation time: 2 minutes 100% cranberry juice (no added sugar), diluted one part cranberry to three parts water
2 tsp psyllium husks (available from health food shops)
Pour the cranberry and water mixture into a large glass and tip in the psyllium husks. Stir well and drink quickly.

Serves 2
Preparation time 20 minutes
Cooking time 8 minutes

Half pomegranate, seeds removed
small bunch corainder, chopped
Very small bunhc flat leaf parsley, chopped
3 salad onions, trimmed and finely sliced
half red chilli, diced
2 tbsp lemon juice
2 medium cloves garlic, peeled and crushed
2 tsp extra verigin olive oil
4x110g/4 oz sardines, de-scaled and gutted
2 large handfuls rocket
2 lemon quarters, to serve

1. Put the pomegranate seeds, coriander, parsley, onions and chilli in a small bowl. Stir in the lemon juice.

2. Preheat the grill to high. Mix together the garlic and olive oil and brush over the outside of the sardines. Grill the sardines for 3-4 minutes on each side, until cooked through.

3. Divide the rocket between two plates and lay the sardines on top. Spoonover the salsa and serve with the lemon quarters.

Serves 2
Preparation time 20 minutes (plus 15-30 minutes marinating)
Cooking time 25 minutes

2x110g/4oz skinless organic chicken breasts, cut into 1cm cubes
4 tbsp plus 2 tsp extra virgin olive oil
4 tbsp plus 2 tsp lemon juice
Half medium clove garlic, peeled and crushed
1 tsp fresh ginger, grated
Half tsp ground ginger
85g/3oz quinoa, rinsed
150ml/5 fl oz water
large bunch flat leaf parsley, chopped
Large bunch coriander, chopped
Large bunch mint, chopped
6 salad onions, trimmed and finely sliced
2 lemon quarters, to serve

1. Soak four wooden skewers in water for 10 minutes. Put the chicken, 2 tsp olive oil, 2 tsp lemon juice, the garlic and both ginegers in a small bowl and stir to coat the chicken in the marinade.Leave to stand for 15-30 minutes.

2. Cook the quinoa (see packet instructions). Spread out on a plate and cool for 10 minutes. Put the chopped herbs, onions and cooled quinoa in a bowl and stir in 4 tbsp olive oil and 4 tbsp lemon juice.

3. Preheat the grill to high. Skewer the chicken and grill for 3-4 minutes on each side, until cooked through and golden. Divide the tabbouleh between two plates and top with two chicken skewers. Serve with the lemon.

Serves 2
Preparation time 10 minutes

4 small beetroot, unpeeled
1 medium red onion, unpeeled
2x110g/4oz organic salmon fillets
2 tbsp plus 2 tsp extra virgin olive oil
2 large handfuls watercress
2 tsp cider vinegar

1. Preheat the oven to 200 degrees C/fan 180 degrees C/400 degrees F/gas 6. Put the beetroot on a flat baking sheet and roast in the top fo theoven for 30 minutes. Add the oino and roast for a further 30 minutes, until tender. Remove from the oven ad allow to cool slightly.

2. Brush the salmon with 2 tsp of the olive oil, put on a flat baking sheet and roast in the same oven for 10-12 minutes, until the salmon is cooked and just starting to flake.

3. Meanwhile, peel the cooked onioin and beetroot with a sharp knife and cut each into eight pieces.

4. Put the watercress, warm onion and beetroot in a large bowl. Whisk the vinegar and remaining olive oil together in a small bowl, pour over the salad and toss well. Divide between two plates and flake the salmon over the top.

Serves 2
Preparation time 25 minutes (plus overnight soaking)
Cooking time 1 hour

3 tbsp pinto beans
3 tbsp black beans
3 tbsp black-eye peas
Half small onion, peeled and finely chopped
1 large stick celery, finely chopped
1 tbs extra virgin olive oil
1 tsp ground cumin
Quarter tsp paprika
1 fat clove garlic, crushed
Half fresh red chilli, desseded and finely chopped
450ml/15fl oz vegetable stock
1 bay leaf
110g/4oz brown rice
Half medium avocado, peeled, stoned and cut into small cubes
4 salad onions, trimmed and finely sliced
Small bunch corander, chopped
1 tbs lime juice
2 lime quarters, to serve

1. Put the dried beans inot a large bowl and cover with plenty of cold water. Leave to soak for 12 hours or overnight. They should roughly double in volume.

2. Drain the beans and rinse well, then put them in a large saucepan. Cover with fresh cold water. Put over a high heat and bring to the boil. Boil rapidly for 10 minutes.

3. Put the onio, celery and olive oilk in a large saucepan and cook over a medium heat for 5 miutes. Add the cumin and paprika an dcook for 2 minutes, then add the garlic and chilli and cook for 1 minute.

4. Drain the beans and rinse them again, then add to the onion mixture. pour over the vegetable stock and add the bay leaf. Place over a medium heat and bring up to a simmer. Cook uncovered for 1 hour, until the beans have softened. Add a little extra stock if the beans become dry. By the end of cooking there should be 2-3 tbsp of liquid left.

5. Cook the brown rice according to the packet instructions. Drain and keep warm.

6. Put the avocado, salad onions, coriander and lime juice in a small bowl and mix together.

7. Divide the rice between two plates or bowls and spoon over the bean chilli. Top with the avoado salsa and serve with the lime quarters.

NOTE: This makes a fairly mild chilli. To increase the heat, use chilli powder instead of paprika and increase the amount of fresh red chilli to suit your own taste.

Step 1: Prepration
Step 2: Menu Plan
Step 3: Action
Whole body relaxation
Detox recipes

Taken from Clean Up Your Diet by Max Tomlinson, 2007, published by Duncan Baird Publishers, London

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