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simple and healthy detox recipes, detox meal plan, what to eat post holiday dinner or feast #detox
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SIMPLE & HEALTHY DETOX RECIPES | WHAT TO EAT POST HOLIDAY DINNER OR FEAST

Simple & Healthy Detox Recipes – This post is all about What to eat the day after a big holiday dinner or feasts like Diwali, Thanksgiving, or Christmas.
Prep Time15 minutes
Cook Time5 minutes
Course: Breakfast, Dinner, Lunch
Cuisine: Indian, North America, South Indian
Servings: 2
Author: Kushi

Ingredients

Lemon Cucumber Infused Drink or Detox Drink

  • 6 to 8 Cucumber slices
  • 2 Lemon slices
  • 2 Lime slices (optional)
  • 2 glass Water

Fresh Fruit Salad

  • 1 Apple of your choice (I have used green apple today)
  • 1 Mosambi or Sweet lemon
  • 1 Orange,
  • 1 Pomegranate
  • 3 Bananas, small,
  • 1 cup Pineapple
  • 10 Grapes
  • ½ cup Fresh pineapple or orange juice or mixture of both.

Cucumber Yogurt Rice or Curd Cucumber rice or Dahi Chawal

  • 1 tablespoon Oil
  • ¼ cup Raw peanuts or Groundnuts
  • 1 teaspoon Mustard seeds
  • 1 tablespoon Urad dal
  • 1 tablespoon Chana dal
  • 3 Dry red chillies
  • 10 Curry leaves
  • 2 to 3 cups Cooked rice or leftover rice
  • 1 Cucumber, medium sized finely sliced
  • ½ teaspoon Salt, adjust to taste
  • 2 cups Yogurt or Dahi (500 ml)
  • ¼ cup Pomegranate
  • 1 tablespoon Coriander leaves or Cilantro
  • 2 Green chilies, finely chopped

Instructions

HOW TO MAKE CUCUMBER LEMON LIME INFUSED WATER?

  • In 2 drinking glass, add 3 to 4 slices of cucumber, 1 slice of lemon, and one slice of lime, and pour water. Drink as needed. You can make this in a pitcher and sip throughout the day.

HOW TO MAKE THE BEST FRESH FRUIT SALAD?

  • Use the combination of fruits that you love and simply toss it with any fresh fruit juice (pineapple, apple, or orange). You can serve immediately or for better flavors mix and keep in the fridge for an hour or so.

MAKING OF CURD KAKDI RICE OR YOGURT CUCUMBER RICE

  • I had leftover rice from our previous dinner party, and I am using the same. You can cook any preferred rice of your choice and use it in the recipe. Just make sure rice is at room temperature. 
  • In a pan on medium heat, add oil. Once hot, add peanuts and roast it on a medium flame for about a minute. To this add mustard seeds, urad dal chana dal, red chilies, curry leaves, and saute till peanuts are roasted and urad dal and chana dal becomes golden in color.
  • In a large bowl, add cooked rice, thinly sliced cucumber, salt, yogurt or dahi, prepared tempering, pomegranate, coriander leaves, and mix until combined. I have reserved a portion for my kids and then finally added green chilies. If your kids eat spicy food, then you add it with all ingredients. 
  • I generally mix all this and keep it in the refrigerator for 1 hour before serving. We like it, and it tastes the best when served cold, where the flavors are also combined
  • If you feel the rice curd mixture is dry you can add water or more curd and adjust. But if you are keeping it in the refrigerator, wait till you are ready to serve as cucumber will leave some water. You can check video on making of curd rice here.

Notes

  • Always taste the cucumber before you add it your infused drink or to the curd rice. Some variety of cucumber may be bitter. 
  • This is a very flexible recipe. You can adjust all ingredients to your taste. 
  • All three recipes can be ahead of time and kept in the refrigerator. In this way, you spend less time in the kitchen, relax one day 🙂