Detoxifying Foods and Restorative Recipes


We talk about spring cleaning our homes, but what about our bodies? This is the perfect time of year to freshen up your fridge and pantry and add some healthy and delicious foods to your diet.  I’m not a big fan of ‘cleansing’ or going to an all liquid diet, way to extreme and unsustainable! Instead, I try to add extra fruits and veggies into my routine. I end up shedding some water weight and feeling brighter and better overall! Here are my picks, and why:

My Theory on Juicing:

  • Go green! The brighter the green, the more veggies are packed in there. The ‘Chief’ by Tribal juice is just 45 calories per serving and loaded with greens like kale, spinach and cucumbers. It’s also low in sugar, which is a bonus
  • Look for these important things on the label: Cold-Pressed, organic, and if it’s bottled, make sure it isn’t heated


Turmeric is the bright orange root that gives curry dishes its color. It’s also been proven as one of the most potent anti-inflammatory and antioxidant roots on Earth. It protects your liver and increases circulation, bonus! Add it to lentils, curries or my favorite way, add a teaspoon of powdered turmeric, along with a knob of ginger and some honey, to a hot cup of water first thing in the morning.

Coconut is not only a great alternative to dairy, you can use every part of the coconut for a variety of purposes: coconut water (45 calories per serving, restores electrolytes, hydrating) coconut oil (great alternative to butter, raises good cholesterol) coconut meat (high in fiber and low on the glycemic index)

Ginger: Ginger Naturally increases circulation and purifies intestines

Citrus: Citrus like lemons and grapefruits are high in many vitamins, including Vitamins C, A and calcium. It also has anti-microbial properties and flushes toxins from the body.

Avocados: Cleanses liver and is high in vitamin B6, which boosts the immune system

Beet Root: Purifies and detoxes the blood and liver

Once you’ve flushed your body from extra toxins, restore with the ultimate bowl of comfort; Chicken Soup. It’s hydrating, proven to fight infections and help you recuperate from a cold faster! Here is my Mother’s recipe, with one modification – Shirataki Noodles. They are gluten free, non GMO, tofu noodle that is filling, yet not bloating. If you want to slurp noodles without the bloat, these are the way to go!


Chicken ‘Noodle’ Soup

Chicken Noodle


Units Scale
  • 1 whole organic chicken
  • 3 organic celery stalks, chopped
  • 3 organic carrots, chopped
  • 1 large onion, quartered, with skin on
  • 1 large handful parsley, with stalks (reserve a couple of tablespoons of the stems, chopped fine)
  • 8 cups filtered water
  • 1 package Tofu Shirataki Noodles
  • salt and pepper to taste


  1. In a large stock pot, add the chicken, celery, carrots, onion, parsley and water. Cover and turn heat on high.
  2. When it begins to boil, reduce heat to low and simmer for 45 minutes.
  3. Strain the chicken broth through cheese cloth, reserving the carrots, celery and chicken breasts.
  4. Rinse the shirataki noodles under cold water, then place handful of the noodles in a bowl.
  5. Ladle over the soup, garnish with diced chicken breast meat, cooked carrots and a sprinkling of chopped parsley.

Keywords: Chicken Noodle Soup

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