A Healing Blueprint
Meditation on Pain

Fall Detox in a Bowl

November 4, 2014

Sometimes we just need a few days of eating clean and light to get ourselves back on track. Whether you are new to healthy eating or have fallen off the wagon, here is a simple recipe that covers all the bases in one easy to make vegan meal that will blast your system with fiber and nutrients.

You can turn this recipe into your very own mini three-day cleanse by prepping the base ingredients for three days and keeping them in the fridge for the following two days.

The lentil quinoa mix can be made in advance and refrigerated for 2-3 days. The same can be done with the roasted veggies but they are much tastier when freshly baked if you have the patience. I recommend prepping the raw veggies fresh for each bowl.

Since this is a colder meal balance out your daily diet with a soup or warm porridge and some tea.

You can boost your mini detox period with a batch of the autumn cranberry cleanser drink! Find the recipe here >


Lentil Quinoa Mix

½ C lentils

½ C quinoa

2 ½  C water

1 clove, garlic

Sea salt, to taste

1 Tb olive oil

A pinch of herb (oregano, thyme, bay)

Rinse lentils and place in pot with water, garlic, olive oil, herb and salt. Cover and bring to boil, reduce to a simmer. Allow to cook for twenty minutes then stir in the rinsed quinoa. Cover and bring to a boil again, reduce to simmer until fully steamed through.


Roasted Veggies

1 yam/sweet potato

1 beet

While the staples cook, turn the oven on to 375-400 degrees.

Wash one yam and one beet (small to medium size). Place in a covered vessel and place in the oven. The yam will cook sooner, so check after ½ hour or so. Remove to cool while the beet continues to cook.

When the beet is ready, run under cool water to rub the skin off. Slice up half the beet and half the yam for each bowl. Store the rest for the following day if you are making a single portion.


Fresh Veggies

Small handful kale, thinly sliced

Small handful red cabbage, shaved

½ – 1 carrot, grated

grape tomato, sweet pepper, cucumber (optional)

Mix them together. You can add a dash of the lighter summer vegetables as a salad garnish on top.


Putting it all Together

Layer the bottom of your bowl with a satisfying portion of the lentil-quinoa mix and then add your fresh veggies. Drizzle healthy oil like flax, hemp or olive oil and some apple cider vinegar on top and toss everything together.

Add the roasted veggies. *I also add a dash of pumpkin and sunflower seeds and a couple pinches of ground seaweed as an extra nutritional boost.

Now your fall detox meal is ready to eat!


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