Three Tasty Snacks to Support Detox Naturally

by | Recipes and Meal Ideas

3 Detox-friendly Snack Options with How To Video

Need a super nourishing snack?! We’ve got three Ss for you to consider: Smoothies, Soup, and Salads! Watch the video demonstration above and then find the recipes below!

Blueberry Hemp Detox Smoothie

  • 2 cups blueberries, frozen
  • 2 cups baby spinach, loosely packed
  • 1 banana, frozen and cut into chunks
  • 2 Tbs chia seeds
  • 2 cups hemp milk, unsweetened
  • 2 Tbs cocoa powder, unsweetened
  • 1 Tbs hemp seeds
  1. Place all ingredients in blender and process until smooth

10-Minute Detox Soup

  • 1 onion, sweet, chopped
  • 4 cloves garlic, chopped
  • 1 head cauliflower, chopped 2 inch pieces – stems included
  • 1 Tbs olive oil
  • 1 Tbs curry powder
  • 3 Tbs miso paste, yellow (chickpea miso)
  • 2 cups butternut squash, cubed (frozen, defrosted)
  • 1/2 cup cashews, raw
  • 8 cups water
  • 1 Tbs olive oil
  • salt, to taste
  • black pepper, to taste


  1. Chop onion, garlic & cauliflower


  1. In a large soup pot, sauté onion and garlic gently in olive oil until softened and fragrant
  2. Add curry powder and miso paste and stir to coat onions
  3. Add cauliflower, squash, cashews and water
  4. Bring to a boil then reduce heat and simmer until cauliflower is soft – about 15-20 minutes, adding water if necessary to keep cauliflower covered
  5. Remove from heat and let stand until cool enough to purée
  6. Purée soup in batches in blender – be sure cover of blender is on tight as steam from soup could pop lid (we like to cover with a towel just to be sure!)
  7. Season with salt and freshly ground black pepper
  8. Ladle soup into bowls and drizzle with olive oil if desired just before serving
  • chickpea or rice miso will work well too
  • frozen butternut squash works well
  • add more or less water dependent on the size of the cauliflower
  • use leftover roasted vegetables in place of raw

Maple Roasted Sweet Potato And Kale Salad


  • 8 cups kale, shredded
  • 1 large sweet potato, peeled and cut into bite sized cubes
  • 1 Tbs olive oil
  • 1 Tbs maple syrup
  • 1/4 cup walnuts, raw


  1. Wash and shred kale, removing spines first
  2. Peel and chop sweet potato
  3. Preheat oven to 350°F.


  1. Place sweet potato in a bowl and toss with 1 tablespoon olive oil, maple syrup and few dashes of salt
  2. Place on a parchment-lined baking sheet and bake until soft and edges are browned – about 20 minutes
  3. Meanwhile, place kale in large bowl and massage until softened – about 3 minutes
  4. Once done, remove sweet potato from oven, allow to cool then add to the kale along with walnuts
  5. Toss with dressing just before serving


  • 6 Tbs white balsamic vinegar
  • 4 Tbs olive oil
  • 1 clove garlic
  • 2 tsp maple syrup
  • 1 tsp mustard, Dijon
  • salt, to taste
  1. Add oil, vinegar, garlic, maple syrup, and mustard in a mason jar and shake to emulsify
  2. Season with salt to taste
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