We can almost guarantee a healthier diet and lifestyle is on top of your New Year’s resolutions. While we don’t believe in quick fixes, jumpstarting your healthy eating habits with this 3-day detox program is a great place to begin your healthy lifestyle improvement.

The TDC 3 Day Detox is a great way to kick-start your metabolism and immune system and gives you a clear foundation of what a healthy, plant-based diet is like. Unfortunately there is no magic juice combination that will eliminate toxins from your body, the only way you can ‘cleanse’ your body in the long-term is by eating a healthy, balanced diet based on wholegrains, fresh fruit and veggies, nuts, and seeds!

(Recipes hyperlinked or marked * and included below)

Day 1

Meal Food
Breakfast Oatmeal*
Apple, pear & spinach juice*
Lunch Chickpea salad*
Dinner Cleansing green soup*
Cobb Salad With Green Herby Avocado Dressing
Snacks Kale chips*
1 apple with 2 tablespoons almond or peanut butter

Day 2

Meal Food
Breakfast Berry Banana Oatmeal Smoothie
Lunch Quinoa salad*
Dinner Carrot and coriander soup*
Snack 1 cup grapes (try freezing for a refreshing snack)
Green smoothie*

Day 3

Meal Food
Breakfast 1 cup fuul with 1 tablespoon tahini and baladi bread
Lunch 1 cup sweet potato wedges*
½ cup roasted mushrooms
1 cup quinoa
2 tablespoons tahini dip
2 cucumbers
Dinner Greek salad*
Snack Banana and kiwi smoothie*
1 cup strawberries

Additions and Tips

  • Aim to drink at 2-3 litres of water per day; this will improve your skin, digestion, brain function and just about everything else too!
  • Try to drink 2-3 cups of green tea per day to cleanse your digestive system. Try our minty iced green tea.
  • Add some chia seeds to your smoothies and soups for an additional source of protein and healthy omega-3 fatty acids.
  • Season your vegetables with spices and herbs and avoid using too much salt when flavouring your foods.


Banana and Kiwi Smoothie

  •  1 ripe banana, peeled and cut into chunks
  • 1 kiwi, peeled and sliced
  • 1 cup almond milk
  • 1/2 cup ice cubes


  • Combine all of the banana, kiwi, almond milk, and ice in a blender and whirl together until smooth. Serve in glasses immediately.

Carrot and Coriander Soup

  • 1 tablespoon coconut oil or olive oil
  • 1 onion, chopped
  • 1 teaspoon ground coriander
  • 1 potato, chopped
  • 500g carrots, chopped
  • ½ litre vegetable broth
  • Handful of fresh coriander


  • Heat the pan and add the oil then add the onion and fry for 5 minutes until softened. Stir in the ground coriander and potato, and cook for 1 min. Add the carrots and stock, bring to a boil, then reduce the heat. Cover and cook for 20 minutes until the carrots are tender.
  • Tip into food processor with the coriander and blend until smooth (you may need to do this in two batches).
  • Return to pan, taste, add salt if necessary, then reheat to serve.

Chickpea Salad

  • 1 can chickpeas, washed and drained
  • 1 small red onion, finely chopped
  • 1 red/yellow pepper, finely chopped
  • 3 celery sticks, chopped
  • 1 clove garlic, minced
  • ½ tsp crushed red pepper flakes
  • 2 tbsp rosemary
  • 2 tbsp vinegar
  • 2 tbsp extra virgin olive oil
  • black pepper to taste


  • Combine chickpeas with onions, peppers, celery, garlic, red pepper flakes, and rosemary in a bowl.
  • Whisk vinegar, olive oil, salt and pepper together to make dressing. Add dressing to salad immediately before serving. Serves 2.

 Cleansing Green Soup

  • 1 head of broccoli, chopped
  • 200g spinach
  • cannellini beans
  • 2 cloves garlic
  • A handful of fresh coriander
  • 3 teaspoon cumin
  • 2 lemons
  • 1 tablespoon olive oil


  • Place broccoli in a pan with garlic, and olive oil.
  • Once the broccoli is tender, add the spinach and let it wilt.
  • Add this mixture to a blender and combine with beans, lemon, cumin and fresh coriander.
  • Blend until smooth, then heat and serve.

Green Smoothie

  • 2 big handfuls of fresh spinach
  • ½ seedless cucumber
  • ½ cup fresh pineapple or mango
  • ½ large orange, peeled
  • ½ lime, peeled
  • ¼ to ½ cup water


  • Chop the cucumber, pineapple, orange, and lime into chunks.
  • Place the spinach in the blender jug first, followed by about half of the other ingredients and ½ cup of water.
  • Secure the blender lid and start off blending at moderate speed, then gradually increase speed to high.
  • Once the mixture is close to being fully pureed, add the remaining ingredients and continue to blend. Only add additional water if necessary.
  • Consume within 8 hours for optimal freshness.


  • 1 cup oats
  • 1 cup almond milk OR water
  • ½ banana
  • 1 tablespoon almond butter
  • 3 medjool dates cut into small pieces
  • A dash of cinnamon, optional
  • Fresh fruit, optional


  • Combine all ingredients in a pot and heat until oats become soft.
  • Serve with fresh fruit on top, if desired.


Sweet Potato Wedges

  • 1 sweet potato
  • ½ tablespoon garlic powder OR 1 clove garlic
  • ½ tablespoon olive oil
  • 1 teaspoon fresh basil or rosemary
  • Pinch of salt


  • Preheat oven to 230 C.
  • Peel sweet potatoes and cut into shape of wedges.
  • In a large bowl, combine sweet potatoes and remaining ingredients. Mix well to coat.
  • Add sweet potatoes onto a baking sheet and bake for 30 minutes, or until soft and lightly browned. Serve immediately.