Two day detox for a hot person

According to Traditional Chinese Medicine, a successful detox depends on whether you belong to one of three main body types: hot, cold or neutral.

If you are a hot person, you tend to feel the heat more and are likely to be impatient, restless or excitable. Hot people should avoid foods that will heat them up even more such as stews and spicy dishes. Instead, hot people should concentrate on foods such as chilled soups and cleansing salads combining cooling food with some neutral foods.

Day one Breakfast

Yin fruit salad

A raw fruit salad is an excellent way of preserving the nutrients in food. The fruits in this dish are rich in water-soluble vitamin B complex and vitamin C.


1 banana

1/2 apple

6-8 blueberries

1/2 pear

2.5cm (1in) slice watermelon

1 tangerine

2-3 strawberries

250ml (1/4 pint) orange and grapefruit juice mixed in equal parts

1 dessertspoon yoghurt, to serve


Chop the banana, apple, blueberries, watermelon, tangerine and strawberries into a bowl. Pour the orange and grapefruit juice over the fruit. Add the yogurt and serve.

For how many people?

Serves 2.

Day one lunch

Tofu and pineapple stir-fry

Tofu contains as much calcium as milk and is very low in calories. Pineapples have a strong diuretic action which helps the detoxification process and contain enzymes that aids proper digestion.


For the sauce:

1 small can pineapple chunks

1 red chilli, seeded and finely chopped

1 garlic clove, crushed

2.5cm (1in) root ginger, peeled and finely grated

2 tablespoons soy sauce

2 tablespoons cider vinegar

1 teaspoon cornflour

For the main dish

1/4 packet plain tofu,cut into cubes

2 teaspoons extra-virgin oil

2 spring onions, sliced

1/4 red pepper, seeded and sliced

1/2 carrot, sliced in strips

1/2 courgette, sliced diagonally

12 mangetout

1 handful of beansprouts

1 handful of sliced Chinese leaves

1 tablespoon chopped coriander


Place all the ingredients for the sauce in a food processor or liquidiser and blend until smooth. Grill the tofu for five minutes under a medium heat until golden brown. Heat the oil in a wok or large frying pan until hot. Add the spring onions, peppers and carrots to the wok and stir-fry for two minutes. Add the courgette, mangetout, beansprouts and Chinese leaves to the stir-fry for two minutes. Add the grilled tofu and stir altogether for a further one minute. Add the sauce and coriander. Cook for three minutes until bubbling and serve.

For how many people?

Serves 2.

Day one dinner

Marinated grilled vegetables


For the marinade

1 tablespoon extra-virgin oil

1 tablespoon balsamic vinegar

Freshly ground black pepper

Pinch of salt

1 teaspoon honey

2 teaspoons lemon juice

For the main dish

1 aubergine, sliced into 1cm (1/2in) rounds

1 red pepper, cut in half lengthways, cored and seeded

1 red onion, sliced lengthways

2 courgettes, sliced lengthways 5mm (1/4in) thick

6 cherry tomatoes

4 asparagus spears, trimmed

Small handful of oregano, chopped

Small handful of basil, chopped

Small handful of parsley, chopped

1/2 400g (14oz) can kidney beans, drained and rinsed.


Mix the marinade and put to one side. Place the aubergine, pepper, onion, courgettes, tomatoes and asparagus under a high grill until the vegetables begin to blacken and are soft. The red pepper should be cooked skin-side up. Remove from the heat and allow to cool. Peel off the red pepper skin and cut into strips. Place the vegetables in a bowl. Add the herbs to the bowl. Pour over the marinade and mix well. Leave to marinate for one to two hours.

For how many people?

Serves 2.

Day two breakfast

Yin fruit salad (as above)

Day two lunch

Millet pilaff with baked aubergines

Millet, a type of grain, is a rich source of silicon, which helps to detoxify the body and has strong anti-fungal properties.


For the pilaff

2 teaspoons extra-virgin olive oil

1 small onion

1 teaspoon ground coriander

2 cloves garlic, crushed

1 dessertspoon pitted black olives

125g (41/2oz) millet

400g (14oz) can chopped tomatoes

400ml (2/3 pint) vegetable stock

1 dessertspoon flaked almonds, toasted

2-3 dashes soy sauce

1 tablespoon chopped parsley


Preheat the oven to 180C/350F or gas mark 4. Gently fry the oil and onion covered, for 4-5 minutes, until the onion is softened. Add the coriander and garlic to the pan and fry for another five minutes. Add the olives and millet to the pan and fry for another two minutes, until the millet starts to give off a nutty aroma. Add the tomatoes and stock to the pan, bring to the boil and simmer for 20 minutes, uncovered. If the millet still has a slight bite you may need to add some extra water, and cook for a little longer. Add the almonds, soy sauce and parsley when the millet is tender, then remove from the heat.

For how many people?

Serves 2.

Day two dinner

Golden pearl barley soup

Barley is a great nourishing and strengthening grain with a strong diuretic effect. The high water content of beansprouts makes them useful for flushing out toxins from the body.


250ml (9fl oz) vegetable stock

1 onion, finely chopped

1 stick celery, finely chopped

40g (11/2oz) pearl barley

Pinch of saffron

Pinch of mixed herbs

50g (2oz) swede, diced

1 carrot, chopped

350ml (12fl oz) vegetable stock

Dash of soy sauce

Ground black pepper

Handful of mung beansprouts


Heat the vegetable stock in a pan. Add the onion and celery to the pan and simmer for five minutes. Add the pearl barley, saffron and mixed herbs to the pan and simmer for 30 minutes. Add the swede, carrot and vegetable stock to the pan, cover and simmer for another 20 minutes, until the barley and vegetables are tender. Add the soy sauce, ground black pepper and beansprouts to the pan, simmer for two to three minutes and serve.

For how many people?

Serves 2.

The Detox Cook by Louisa Walters, Aliza Baron Cohen and Adrian Mercuri is published by Kyle Cathie, £10.95.

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