THE ULTIMATE BIKINI CLEANSE (1)

With your summer getaway just around the corner, there’s never been a better time to embark on a detoxifying juice cleanse. And this little three-day saviour from our friends over at Raw Press is glow-guaranteed.

The health-boosting juices and nutritious meals below are designed to have you looking and feeling in tip-top condition. Snack on plenty of whole fruits and raw veggies in between meals, drink as much H20 as you can and skip along to a few Pilates classes the week of the cleanse.

Sun lounger, we’re coming for you.

DAY 1

BREAKFAST

Super green juice:
Coconut water + cucumber + celery + kale + spinach + swiss chard + parsley

What better way to begin your cleanse then with this super-charged green juice. Call it jumping in at the deep end, but this veggie beauty is just about as energising as a cup of coffee, without the nasties. With its taste bud tingling quartet of leafy greens ultra-rich in minerals bolstered with juicy cucumber, hydrating celery and a splash of coconut water, it’s the perfect juice to kick-start that summer body and get skin, hair and nails glowing. Hello, Monday!

LUNCH

Chickpeas with fennel, orange, almonds and black olives

For the salad:
Fennel
Chickpeas
Olives
Orange
Salted marcona almonds
Basil

For the dressing:
Preserved lemon
Rosemary
Avocado
Olive oil
Garlic

Finely shave the fennel and marinate in some orange juice, blend the dressing and all the ingredients together.

DINNER

Green beans and watercress salad with miso-ginger dressing

For the salad:
Green beans
Broccoli
Watercress
Sesame seeds

For the dressing:
Miso
Tahini
Walnut
Ginger

Steam the green beans and broccoli, ensuring they remain firm.
Blend the miso ginger dressing and combine.
Top with watercress and sesame seeds.

DAY 2

BREAKFAST

Uprooted juice:
Carrot + orange + fennel + turmeric + ginger + Argan oil

It’s day two and you’re suitably feeling ready for a boost. Enter the Uprooted Juice! Packed full of carrots and oranges rich in vitamins A and C, this punchy tonic will brighten skin with its antioxidant and anti-inflammatory properties, as well as soften skin with Argan oil. Plus, punchy ginger and turmeric will ensure you feel super healthy, invigorated and ready to take on whatever the day may throw at you.

LUNCH

Lentils with a reishi-tahini dressing and kale pesto

For the salad:
Lentils
Enoki

For the dressing:
Tahini
Garlic
Lemon
Mustard
Medicinal mushroom powder
Olive oil

For the pesto:
Kale
Pine nuts
Nutritional yeast
Lemon
Olive oil

Boil lentils in hot water until they are just tender. Blend the dressing ingredients and some enoki mushrooms and drizzle the salad with the kale pesto.

Mira’s summer salad

For the salad:
Kale
Red cabbage
Strawberries
Flaked almonds
Dates

For the dressing:
Cashews
Coriander
Coconut milk
Rapeseed oil
Cumin
Lime

Finely slice the destemmed kale and the red cabbage. Blend dressing ingredients, top and halve strawberries and dates and add to the salad. Drizzle with dressing.

DAY 3

BREAKFAST

Almond mylk:
Almonds + coconut water + dates + himalayan salt + vanilla bean

You made it through to the last day of the cleanse! And we’ve got the perfect antidote to curb any sweet tooth cravings with this almond milk beauty. Deliciously creamy and packed full of vitamins and antioxidants as well as fibre and protein, it will fill you up and ensure you power through the final stage. Sweet vanilla bean and dates are balanced out with a hint of Himalayan Salt, known for its health benefits with over 84 trace minerals and elements naturally found in the human body. De-licious!

LUNCH

Courgetti with sauce vierge and stuffed courgette flowers

For the salad:
Courgette
Courgette flowers

For the stuffing:
Pine nuts
Nutritional yeast
Water
Lemon juice
Preserved lemon

For the dressing:
Tomato
Olive oil
Garlic
Coriander seeds
Chervil
Parsley
Tarragon

Cut a cross in the tomatoes, blanch them, peel, remove liquid/seeds and dice flesh finely. Wash and cut the herbs. With a pestle and mortar or the back of a knife, crush the coriander seeds. Crush the garlic and mix in a bowl with the crushed coriander seeds, olive oil, herbs, salt and pepper. Add the tomato pieces to the dressing.

In a blender, blitz pine nuts with nutritional yeast, water, lemon juice and preserved lemon, it should have the texture of ricotta. Stuff into the courgette flowers.

Spiralise the courgette and place on a plate, cover with the dressing and garnish with stuffed courgette flowers.

DINNER

Raw Press ‘homeslaw’ with a turmeric lime misonnaise

For the salad:
Mixed peppers
Carrot
White cabbage
Red cabbage
Pomegranate seeds
Spring onions

For the dressing:
Fresh coriander
Lime
Chaat masala
Fresh turmeric root
Cashew butter
White miso
Rapeseed oil

Finely chop the salad vegetables. Blend the dressing ingredients (use turmeric root not turmeric powder) and combine all ingredients, folding in the pomegranate seeds.

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