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The Detox Strategy Recipes

Foods & Beverages

The concept of nourishing your body is directly related to your daily diet. Essentially, the foods and beverages you eat will ultimately determine whether or not your cells are getting the sustenance they require to function optimally and in turn assist with the body’s natural detoxification processes. Here you will find delicious, easy-to-prepare recipes that support the Detox Strategy way of life. Enjoy fresh, delicious meals and beverages made with everyday ingredients easy to find in local markets or health food stores.


[ Or, view the recipes for Household & Personal Care. ]

Breakfast Burritos
4 egg whites
4 whole eggs
2 ounces parmesan
   cheese, shredded
1 tbsp. butter
½ cup onion, chopped
¾ cup red pepper, diced
1 tsp. chili powder
2 tsp. coriander (seed)
Sea salt & FGP* to taste
6 whole-grain flourless tortillas
1 avocado, peeled and pitted

Directions (Serves 6)
Combine eggs, egg whites and parmesan cheese in a large bowl. Mix well. Melt butter in a medium saucepan on medium heat. Place egg batter in the pan and stir occasionally as eggs begin to cook. Cook eggs to desired firmness; add onion, red pepper, spices, sea salt and ground pepper. Place a small amount of the mixture into individual tortillas. Top with sliced avocado. Serve and enjoy!

*Fresh Ground Pepper

^ Return To Breakfast

Nutty Rice Porridge
½ cup long-grain brown rice
1 cup almond milk
¼ tsp. ground nutmeg
¼ cup walnuts, chopped
2 tbsp. ground flaxseed
½ Fuji apple, chopped

Directions (Serves 1)
Combine rice, milk and nutmeg in a medium saucepan. Bring to a boil, stirring frequently. Cover pan and reduce heat to low. Simmer approximately 45 minutes. Top with walnuts, flaxseed, and apple. Serve and enjoy!

^ Return To Breakfast

Eggless Veggie Omelet
1 tbsp. extra virgin olive oil
16 ounces water-packed firm tofu,
   rinsed, pat dry and cut into
   bite-size pieces
1½ tbsp. liquid protein
   concentrate seasoning
   (may substitute soy
   or tamari sauce)
1 clove garlic, minced
¼ tsp. mustard, dry
Sea salt & FGP* to taste
1 small shallot or onion, diced
½ cup sliced crimini mushrooms
½ cup green, red, or yellow pepper, diced

Directions (Serves 1)
Heat a large skillet over medium-high heat. Coat bottom of pain with olive oil. Add tofu, stirring occasionally until pieces brown evenly, approximately 5 to 10 minutes. Add liquid seasoning, garlic and mustard. Add sea salt and pepper to taste. Toss evenly to season. Add vegetables and toss until tender. Serve and enjoy!

Tip: You can use any of your favorite vegetables for this recipe.

*Fresh Ground Pepper


Grilled Salmon & Endive Salad with Honey Lime Dressing
Organic olive oil cooking spray
2 tbsp. extra virgin olive oil
1 cup radicchio
2 cups endive or romaine lettuce
1 cup fresh pineapple slices
1 cup fresh mango slices
½ cup red onion, sliced
2 leek bulbs, sliced
   (wash thoroughly
   and discard outer leaves)
4 wild salmon fillets
   (4 to 6 ounces each)
Sea salt & FGP* to taste

Dressing Ingredients
Juice of one lime
1 tsp. honey
2 to 4 fresh mint leaves, chopped
Sea salt & FGP to taste
1 clove garlic, minced
½ cup extra virgin olive oil

Directions (Serves 4)
Preheat grill to high heat. Place salmon fillets on a sheet of heavy-duty foil, sprayed liberally with organic olive oil cooking spray. Drizzle olive oil over each fillet and sprinkle with salt and pepper. Place salmon (on foil) onto grill and cover with another sheet of foil. Cook for 10 minutes per 1-inch thickness of the fillets (turning not necessary). Salmon is done when meat turns a light pink color throughout and feels firm when pressed gently with the back of a fork. Remove and cover to keep warm. Clean off grill and prepare vegetables. Place vegetables and fruit on grill (if desired, you may cook them using a sauté pan). Grill each side for approximately 2 minutes, just enough to make them a little limp. Place fruit and vegetables on a platter and drizzle with honey lime dressing. Top with grilled salmon. Serve and enjoy!

Honey Lime Dressing
In a small bowl, combine lime juice, honey, fresh mint, sea salt, pepper and garlic. Add olive oil in a slow stream, whisking until blended. Dressing may be stored in an air-tight glass container in the refrigerator for up to 1 week.

*Fresh Ground Pepper

^ Return To Lunch

Grilled Tempeh & Mixed Greens with Spicy Tamari Orange Dressing
8 ounces organic tempeh (any type),
   cut crosswise into ¼-inch slices
1 tbsp. extra virgin olive oil
¼ tsp. sea salt
8 cups mixed salad greens
   (organic if possible)
1 medium yellow bell pepper, sliced
1 leek bulb, thoroughly washed and
   sliced thinly
1 pint cherry or grape tomatoes

Dressing Ingredients
2 tbsp. tamari
1 tbsp. honey
Juice of 1 orange
½ cup extra virgin olive oil
Sea salt (to taste)
Dash FGP*
1 clove garlic, minced

Directions (Serves 4)
Lightly brush both sides of tempeh slices with olive oil and sprinkle with sea salt. Heat on grill or in grill pan over medium-high heat, approximately 4 to 6 minutes per side, until grill marks appear and tempeh begins to brown. Remove from heat. Cut grilled tempeh strips into bite-size pieces. Set aside. Combine mixed greens, pepper, leek, and tomatoes in a large bowl. Drizzle dressing over greens and top with tempeh.

Spicy Tamari Orange Dressing
Combine all ingredients in blender. Blend until smooth.

*Fresh Ground Pepper


Baked Sole Roll-ups with White Wine Shallot Sauce
1 tbsp. butter
1½ pounds sole
   (approx. 6 fillets, ¼-inch thick
   and 2 to 3 inches wide)
2 to 3 fennel bulbs,
   thoroughly washed
   and sliced thinly
1 large red pepper,
   sliced lengthwise into strips
1 tbsp. fennel seeds, crushed
Sea salt & FGP* to taste
¼ cup sliced almonds

Sauce Ingredients
2 tbsp. extra virgin olive oil
1 to 2 shallots, minced
   (approx. 2 tbsp.)
¾ cup white wine or chicken stock

Directions (Serves 4-6)
Preheat oven to 425°. Grease a shallow glass baking dish with butter. Place sole on chopping block and layer with sliced fennel and a few strips of red pepper. Sprinkle each piece with fennel, sea salt, and pepper. Roll from end to end, using a toothpick to secure. Place in baking dish and cover with foil. Bake until fish is opaque but moist-looking in the center, approximately 12 to 16 minutes. As the fish is baking, toast the almonds by heating them in a small skillet, stirring occasionally until brown. Set aside and prepare the sauce (recipe follows).

White Wine Shallot Sauce
In a 10- to 12-inch pan over medium heat, stir together olive oil and shallots until golden brown, approximately 3 minutes. Add white wine (or chicken stock). Boil on high heat, stirring occasionally, until reduced to ¼ cup of liquid (approximately 5 to 7 minutes). When the fish is done, remove foil, drizzle with sauce, and sprinkle toasted almonds on top. Serve and enjoy!

*Fresh Ground Pepper

^ Return To Dinner

Roasted Blackened Salmon
Four 4-ounce wild salmon fillets
2 tsp. tamari
1 tsp. blackened seasoning blend
2 tbsp. fresh cilantro, chopped
1 medium shallot, chopped

Directions (Serves 4)
Preheat oven to 450°. Lay salmon on greased baking sheet or broiler pan. Brush with tamari and sprinkle with blackened seasoning. Bake for 10 to 11 minutes per 1-inch thickness of fish. (It should be just cooked through.) Salmon will be light pink in color and firm when pressed with the back of a fork. Remove from oven and immediately sprinkle with cilantro and shallots. Let stand for a few minutes. Serve and enjoy!


Oven-Roasted Vegetables
2/3 cup extra virgin oil
3 parsnips, peeled
   and cut into 2-inch pieces
One 14-ounce celery root,
   outer skin removed
   and cut into 2-inch pieces
18 ounces baby red potatoes, whole
4 carrots, peeled
   and cut diagonally into 2-inch pieces
2 to 3 ribs of celery, strings removed
   and cut into 2-inch diagonal pieces
2 to 3 red beets,
   peeled and quartered
12 shallots, peeled
   and quartered lengthwise
1 bulb garlic, broken open,
   cloves unpeeled
1 to 2 lemons,
   cut lengthwise into wedges
5 sprigs rosemary (fresh)
10 sprigs thyme (fresh)
4 bay leaves

Directions (Serves 4-6)
Preheat oven to 425º. Add oil to large, heavy roasting pan. Heat in oven for approximately 5 minutes until a light haze rises from the surface of the oil. Carefully add vegetables, garlic, lemon wedges and herbs to the pan. Stir well to mix. Return pan to oven and roast for an additional 50 minutes to 1 hour, stirring every 20 minutes, until the vegetables are tender and tinged with brown. Remove from oven and serve immediately.

Tip: Experiment by adding some of your favorite root vegetables. For instance, cubed butternut squash adds color and a boost of antioxidants!

^ Return To Sides

Wild Rice with Butternut Squash

2 tbsp. extra virgin olive oil
1 cup onion, chopped
½ cup carrots,
   peeled and chopped
1 tbsp. fresh ginger,
   peeled and minced
1 tbsp. curry powder
1 tsp. ground cumin
1 clove garlic, minced
3 cups seeded butternut squash,
   peeled and cubed
1 cup wild rice
1 cup long-grain brown rice
1 Fuji apple, cored, peeled and diced
1 tsp. cinnamon
3¾ low-sodium chicken broth
½ cup dried cranberries

Directions (Serves 4)
Heat oil in large saucepan over medium heat. Add onion and carrots; sauté 5 minutes. Add ginger, curry powder, cumin and garlic; stir 1 minute. Add squash, wild rice, long-grain brown rice, apple and cinnamon. Add chicken broth and bring to a boil. Reduce heat to medium-low. Cover and simmer until broth is absorbed and rice is tender, approximately 45 minutes. Remove from heat; stir in cranberries. Cover and let stand until cranberries soften, approximately 10 minutes. Serve and enjoy!

^ Return To Sides

Steamed Mediterranean Asparagus
1 bunch asparagus
   (approx. 25 medium spears
   or 50 petite spears)
1 tbsp. extra virgin olive oil
Juice of ½ fresh lemon
Sea salt & FGP* to taste

Directions (Serves 2)
Place asparagus spears in a sauté pan on medium heat. Add a small amount of water and cover. Steam until tender, approximately 3 minutes. Remove from heat and drizzle with olive oil and lemon juice. Sprinkle with sea salt and pepper; serve and enjoy.

*Fresh Ground Pepper

^ Return To Sides

Almond Brown Rice with Orange
2¼ cups chicken or vegetable stock
1 cup brown rice
Sea salt to taste
½ cup sliced almonds
Juice and zest of one orange
1 tbsp. extra virgin olive oil

Directions (Serves 2-4)
Bring stock to a boil and add brown rice. Let liquid come to a boil once more, then reduce heat to medium-low. Cover and simmer for approximately 40 minutes, or until rice fluffs with a fork. Season with sea salt and add almonds, orange juice and zest, and olive oil. Toss until thoroughly blended. Serve and enjoy.

Tip: This side dish is a delicious complement to fish.


JUICES Directions for All Juice Recipes. Wash all fruits and vegetables thoroughly before using. Pass all of the combined ingredients through a standard juicer (required for best results). Serve in a glass and enjoy.
The following recipes are for one serving, but each can yield different amounts depending on the size and quality of your fruits and vegetables. Because juicing extracts so much concentrated juice, it’s important to use organic produce whenever possible—especially if skins and rinds are involved as they can harbor chemicals from sprayed pesticides.
Citrus Cocktail
¼ lemon, with peel  |  ½ grapefruit, peeled
2 medium oranges, peeled  |  Small section fresh ginger, with peel
Basic Blend
¼ head red or green cabbage  |  3 stalks celery
Red Detox
2 to 3 carrots  |  ½ beet 1 leaf Swiss chard, kale, or collards
Fresh Garden Tonic
4 carrots  |  1 apple  |   2 stalks celery  |  frac12; handful wheat grass
2 sprigs parsley  |  ½ beet 1 leaf Swiss chard, kale, or collards
Small section fresh ginger, with peel  |  Pinch cayenne pepper
Sweet Body Cleanse
2 to 3 carrots  |  ½ beet   |  ½ cucumber
Cucumber Refresher (for healthy hair, skin, and nails)
3 leaves kale (or any dark green such as mustard greens, broccoli, or collards)
1 cucumber  |  4 carrots   |  ¼ green pepper
Pineapple Cooler
4 to 5 rings fresh pineapple  |  ½ cup sparkling water
Tropical Spritzer
1 mango  |  Small section fresh ginger, with peel   |  ½ lime, with peel
Sparkling water to finish


The Detox Broth
12 cups filtered water
8 cups mixed organic
   vegetables,* chopped
Fresh herbs and
   spices,** chopped

Add water, herbs, and vegetables to a large stockpot; bring to a boil. Reduce heat and simmer for 2 to 3 hours. Strain through a sieve or fine-mesh bag (often referred to as a nut milk bag). Drink warm, 2 to 3 cups a day.

Make this broth in a large quantity and store it in a glass container in the refrigerator with a tight-fitting lid. It will keep for up to 5 days. Full of nourishing nutrients that aid in the body’s natural detoxification, this broth is also a great way to stay hydrated (it counts toward your daily water intake). Drink either with or between meals.

* Try burdock root, red beet, sweet potatoes, carrots, onions, celery, sea vegetables, daikon, turnip, parsnips, shiitake mushrooms, and garlic (whole bulb)
** Cilantro, ginger, cayenne pepper, lemon grass, parsley, oregano, and fennel


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