21 Day Holistic Detox Recipes

These are some useful recipes for those considering going on Dr Joshi 21 Day Holistic Detox.  We highly recommend purchasing the book Dr Joshi’s Holistic Detox: 21 Days to a Healthier, Slimmer You-For Life  to learn more about the benefits of the detox, and its also contains some wonderful recipes!  Alternatively visit https://www.joshiclinic.com to purchase the Holistic Detox Kit which comes with a small booklet with all the necessary information.  But again I truly recommend reading the book and consulting your physician before embarking on any detox, cleanse or fast.  What works for some people may not be beneficial for you, I can only say that its a detox i have been doing annually for 17 years now and I love how I feel afterwards.

So here are a few of HIVE’s recipes for the 21 Day Holistic Detox:


  • 2 TBSP olive oil, ghee, or avocado oil
  • 1 leek
  • 250g-300g minced turkey
  • 3 carrots chopped
  • 2 celery stalks chopped
  • 2 cups peas

Fry leek with olive oil / avocado oil / ghee until transparent

Add turkey and stir until slightly coloured

Add vegetables, stirring until slightly cooked

cover on low heat until cooked through.


  • 1 Bunch of Basil / Spinach 
  • 3 TBSP Goat Manchego Cheese 
  • 2 TBSP Pine Nuts / Walnuts 
  • 1/4 cup Olive oil 
  • Lemon 
  • Salt 
  • Pepper

Blend all ingredients until smooth, taste, add more olive oil, lemon or seasoning.

This is a great recipe to have on hand not only on gluten free pastas but also on spelt bread for a sandwich or as a dip.

BAKED FETA (based on a recipe from Oprah Winfrey)

  • 1 Packet of Feta 
  • 1 TBSP Olive oil 
  • 1 TBSP Honey

Preheat oven to 180 drizzle the feta with olive oil and bake for 8 minutes.

Place 1 TBSP honey with 1 tsp water in microwave for a few seconds, stir until smooth.

Grill feta to 200 degrees for 3 minutes, remove and top with honey water mixture, serve with gluten free crackers or bread.


  • 1 can of chickpeas (or presoak and cook your own batch of dried chickpeas as they can be added to salads, rice dishes, or made into hummus so its worth the effort) 
  • 2 cloves of garlic (or none) 
  • salt and pepper 
  • 1 TBSP Olive Oil

heat olive oil in a pan, add garlic until slightly browned, add chickpeas, salt and pepper and saute, cover for 5-6 minutes until they are soft, once all all mixed and cooked through, mash all the ingredients with a potato masher – but do not over mash, there should be some formed chickpeas.  Serve with yogurt and top with Sumac.


  • 1 TBSP avocado oil 
  • 1 cup chopped onion (or one chopped leek) 
  • 1 cup chopped celery 
  • 1 cup chopped turnip (optional) 
  • 2 1/2 cups chopped sweet potato 
  • 2 minced garlic cloves 
  • 1 TSP  sea salt 
  • 1 TSP black pepper 
  • 2 TSP dried thyme 
  • 1 cup green, black or brown lentils 
  • 1 cup red lentils 
  • 1-2 TSP turmeric 
  • 1 TSP ginger 
  • 1 TSP cumin 
  • 4 cups vegetable broth
  • 2 cups water 
  • 1 cup almond milk 
  • 1 cup spinach 
  • 1 cup fresh parsley 
  • 1 TSP lemon juice

Heat oil in large stockpot. Add onions, celery, turnip, potato, and garlic and sauce for about 5 minutes until everything slightly softens. Season with salt, pepper and thyme and cook for another 2 minutes.

Add lentils, turmeric, ginger, and cumin and sauce 1-2 minutes, add broth and water.  bring to a boil, cover, reduce heat, and simmer for 30 minutes.

Remove from heat, stir in almond milk, spinach, herbs, and lemon – serve immediately.


  • 1 Cauliflower – processed / shredded
  • 1 Packet manchego goat cheese – grated 
  • 1 egg 
  • 1 TSP Turmeric 
  • 1 garlic clove (optional) crushed 
  • dash of salt 

For the Sauce:

  • Pesto / Spinach 


  • Mozzarella 
  • Basil 
  • Anchovies 
  • Artichoke 
  • Spinach 
  • Feta

There are several ways to prepare the cauliflower you can bake it (dehydrate it), microwave it for 8 minutes, or heat it through in a pan at least 10 minutes.  Anyway you go you must squeeze all the water out of the cauliflower after its been heated, you should get at least 1 cup of water from your cauliflower.  you need it to be dry.

Preheat oven to 200 degrees.

Add the rest of the ingredients to the cauliflower and mix well.  Form into pizza shape you desire, making sure that it is packed tight and is not watery! bake for 20 minutes.

Remove the base from the oven add your desired toppings and bake for another 3 minutes.  

Heidi Swanson’s Chickpea Stew with Saffron, Yogurt and Garlic (from FOOD 52)

  • 2 TBSP Olive Oil 
  • 1 large yellow onion chopped / leek 
  • 1 pinch sea salt 
  • 3 cups cooked chickpeas or
  • 1 1/2 cups canned chickpeas rinsed and drained 
  • 4 cups vegetable broth 
  • 2 cloves garlic 
  • 1/4 TSP saffron threads (2 pinches) 
  • 3 egg yolks lightly beaten 
  • 1 cup lactose free plain yogurt or greek yogurt 
  • 1 dash sweet paprika 
  • 1 small bunch fresh coriander chopped

In a medium to large pot, combine olive oil, onion or leek, and salt cook until the onions soften, stir in chickpeas, vegetable broth and garlic.  Bring to a simmer and remove from heat.

In medium bowl whisk saffron and egg yolks, add the yogurt still whisking.  Slowly add a ladle full of the chickpea and broth mixture to to the yogurt mixture stirring constantly.  Very slowly add this entire mixture to the chickpea broth mixture.

Cook on medium heat constantly stirring for 5 minutes until broth thickens and not allowing the broth to simmer.

Serve with a touch of paprika and chopped coriander.


This is a recipe based from Dr Joshi’s book which is a staple in my kitchen, I vary it depending on the seasonal vegetables and sometimes make it with thin slices of chicken or fish.  It is a completely versatile dish which you can adjust to your liking

  • 2 TBSp Olive Oil 
  • 1 Leek finely chopped 
  • 1 Cup Lentils  
  • 1/2 brown rice 
  • 1/4 cup wild rice 
  • 1 celery finely chopped 
  • 1 carrot finely chopped 
  • 2 1/2 cup chicken broth (I make my own stock)

In a  large saucepan saute the leek until transparent, add the lentils, vegetables and rices until the vegetables are slightly tender.  Add the chicken stock and bring to a boil, reduce the heat, simmer covered for about 30 minutes or until the liquid is absorbed.

Substitute the rices for quinoa, add meat or fish when adding the vegetables and really get creative with this simple and versatile dish.


  • 1 packet of cannelloni beans, drained and rinsed 
  • 1/2 packet of feta cheese crumbled 
  • 1 egg 
  • seasoning to taste

Heat the cannelloni with oil add the crumbled feta and mix well under low heat.

Prepare poached egg (boil water, break egg into a shallow bowl and place in boiled water for 2 minutes, turn off heat and leave for 8-10 minutes)

Top Cannelini feta mixture with poached egg.


  • 2 Artichokes 
  • 2 TBSP Olive Oil 
  • 1 clove of garlic 
  • 2 TBSP chopped dill

Cut the Artichoke stems short.  In a deep pot which can hold the artichokes, heat olive oil and garlic until slightly brown, add dill and 1/4 cup of water, place artichokes stem up in pot and cook over medium heat, make sure that the water does not evaporate so you may have to keep adding more.  Steam for 55 minutes with lid closed.

Strain the oil, garlic, water and dill and use as a dip for the Artichokes.

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