Culinary Hotline - Detox

We debunk some detox myths and focus on gut health with dietitian Anika Hanekom!

All recipes by Inge Nieder-Heitmann


  • ½ cup kefir (coconut or any other source you choose)
  • 1 cup water (use only if you’re making a beverage to drink not a smoothie bowl to eat with a spoon)
  • ½ cup frozen white beans
  • ½ cup frozen blueberries
  • ½ cup frozen strawberries
  • 2 tablespoons ground flaxseed
  • 1 scoop pea protein powder
  • Smoothie bowl toppings, optional:
  • seeds, fresh fruit, ground flaxseed

How To Make Digestive Health Smoothie

1. Place all ingredients in a high-speed blender and blend until thick and creamy.
2. If you’re making a smoothie to drink with a straw, then add the water, otherwise omit the water for a smoothie bowl to make it thicker.

When freezing beans, thoroughly rinse a can of organic beans (or you can use dry and cooked) and pat dry, then lay them flat on a cookie sheet to freeze them so they don’t clump. Then place in a freezer-safe reusable bag for later


  • 1 carrot
  • 1 onion
  • 2 cloves of garlic
  • 1 stick of celery
  • olive oil
  • 2 fresh bay leaves
  • ½ a bunch of fresh thyme
  • 4 large portobello mushrooms
  • 100 g dried lentils
  • 2 tablespoons tomato purée
  • 400 ml organic vegetable stock
  • 1 x 400 g tin of plum tomatoes
  • 350 g whole-wheat pasta
  • ½ a bunch of fresh baby basil
  • Parmesan cheese

How To Make Mushroom & Lentil Bolognese

1. Peel the carrot, onion, and garlic, trim the celery and roughly chop. Pulse it all in a food processor, until finely chopped.
2. Heat a good splash of oil in a large saucepan over a medium heat. Add the chopped veg mixture and bay leaves, pick in the thyme leaves and cook, stirring, for about 10 minutes or until soft.
3. Blitz the mushrooms in the food processor until finely chopped. Add to the pan and cook for 3 minutes, until softened.
4. Stir in the lentils, tomato purée and stock, and squish in the plum tomatoes.
5. Season, reduce the heat to low and pop a lid on. Cook, stirring occasionally, for 30 minutes, or until the lentils are tender.
6. When the lentils are almost done, cook the pasta according to the packet instructions, until al dente.
7. Drain the pasta and stir it through the bolognese sauce. Pick the basil leaves and sprinkle over the bolognese with a good grating of Parmesan to serve.

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