5 Detox Recipes You Can Make With Hint Water


Photo courtesy of Goop

After long weekends of eating out or vacations where you get thrown off your normal schedule you may feel the need to cleanse your system to get back on track and feeling good. Detoxing benefits the body and mind in a number of ways but this does not mean you need to take it to the extreme of a liquid diet. After of few days of eliminating unhealthy heavy content from your diet you will feel a bit lighter, have a focused and clear mind, and have fewer cravings for your guilty pleasures.

Our bodies are able to detox themselves naturally, but if you’ve been indulging in processed foods and/or an abundance of toxic and synthetic chemicals, it’s still a good idea to take an extra step to get back on track. The true purpose of a detox plan is to give your digestive system a break and let it regenerate, which make the rules pretty simple: eat clean. For a truly effective detox plan, cut out alcohol, caffeine, added sugar, gluten, dairy, soy, corn, and nightshades (white, blue, red, and yellow potatoes, tomatoes, eggplant).

Follow along for five detox recipes that will leave you full, satisfied, and feeling cleansed and rejuvenated.

Green Detox Smoothie

Adapted from Gimme Some Oven


  • 3 cups frozen diced pineapple
  • 3 cups fresh baby spinach
  • 1 cup frozen diced banana
  • 1/2 cup crisp apple hint®
  • 1 celery rib (optional)
  • 1 Tbsp. grated fresh ginger (start with less and add more if desired)
  • 1 Tbsp. chia seeds
  • Juice from half a lime


Combine all ingredients in a blender and pulse until smooth. Add more crisp apple hint® if needed to help the blender blend.

Cherry Chia Seed Pudding

Adapted from The Daily Burn


For the pudding:

  • 2 1/2 cups unsweetened almond milk
  • 1/2 cup bing cherries, pitted and halved
  • 1/2 cup of cherry hint® water
  • 1/2 teaspoon ground cardamom
  • 1 teaspoon vanilla extract
  • 1/2 cup chia seeds

For the cashew cream:

  • 1/4 cup of cashews
  • 1/4 cup bing cherries, pitted and halved
  • 2 tablespoons cold cherry hint® water
  • 1/4 teaspoon vanilla extract


  1. Blend milk, cherries, cardamom, water, and vanilla together in a blender on high until smooth. Pour the cherry mixture over chia seeds and whisk thoroughly. Let rest for 5 minutes then stir again. After 10 minutes, stir again. Cover and refrigerate at least 3 hours or overnight.
  2. Soak the cashews in water and also refrigerate for at least 3 hours or overnight.
  3. To make the cream, blend the cherries in a blender until you have a smooth puree. Drain and rinse the soaked cashews and add to the blender along with cold water. Blend until the cashews are liquefied, and have a smooth texture. Add vanilla and blend until well combined.
  4. Before serving, give the pudding a good stir and divide into 4 cups; top with cream and more cherries.

Turmeric-Roasted Cauliflower Wwith Coconut Lime Forbidden Rice

Adapted from Goop


for the coconut lime forbidden rice:

  • 1 cup vegetable stock
  • 1 cup full-fat coconut milk
  • 1 cup forbidden rice
  • zest of 1 lime
  • 2 tablespoons flaked coconut

for the turmeric-roasted cauliflower:

  • 1 cauliflower, stemmed and chopped into florets
  • 1 tablespoon coconut oil
  • 1 tablespoon mango-grapefruit hint® water
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground ginger
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper


  1. Preheat oven to 400 degrees.
  2. In a medium pot, bring vegetable stock and coconut milk to boil; add forbidden rice and cover.
  3. In a medium pot, bring vegetable stock and coconut milk to boil; add forbidden rice and cover.
  4. Reduce heat to simmer, cover, and simmer until all liquid has been absorbed (about 30 minutes).
  5. Remove from heat and uncover; add lime zest and coconut and stir until well distributed. Fluff with a fork before serving.
  6. Meanwhile, rub the cauliflower with the coconut oil, mango-grapefruit hint® water and all spices except for black pepper until it’s well coated. Place on a parchment-lined pan, keeping pieces from touching each other, for 20-30 minutes or until they’re golden brown.
  7. Serve cauliflower with rice.

Buckwheat Soba Noodle Salad

Adapted from Goop


Ginger/Scallion sauce:

  • 1 bunch scallions, thinly sliced (about 1 ¼ cup total)
  • 1 4-inch piece of ginger, peeled and very finely minced (a microplane works great here)
  • 2 teaspoons toasted sesame oil
  • 3 tablespoons wheat free tamari
  • 2 tablespoons rice vinegar
  • 3 tablespoons cucumber hint® water
  • ¼ cup neutral oil (such as grapeseed)
  • 1 large pinch coconut sugar

Soba salad:

  • 8 ounces soba noodles
  • 3 small or 1 large carrot, peeled and cut into julienne
  • 2 Persian cucumbers, cut into julienne
  • 1 large bok choy, cleaned and thinly sliced
  • ¼ cup chopped cilantro


  1. For the ginger scallion sauce, combine all ingredients and let sit while you prepare the salad.
  2. Cook soba noodles according to package instructions, drain, and rinse with cold water.
  3. Toss noodles with half the scallion sauce and half the cilantro, cucumber, carrot, and bok choy.
  4. Put in a serving bowl, scatter with the remaining ingredients, and drizzle more ginger scallion sauce over the top.


Seared Halibut with Lentils, Kale & Salsa Verde

Adapted from Goop


  • 2 tablespoons olive oil
  • 3 large kale leaves, cleaned, stems removed, and sliced (about 1 cup packed)
  • 1 5 or 6 oz. piece halibut, skin removed
  • salt and pepper
  • ½ cup braised lentils
  • salsa verde to serve

Braised lentils:

  • 3 tablespoon olive oil
  • 1 small onion, diced (about 1 ½ cups)
  • 2 small carrots, peeled and diced (about 2/3 cup)
  • 2 celery stalks, diced (about 2/3 cup)
  • 1 sprig rosemary
  • 2 sprigs thyme
  • 2 large garlic cloves, peeled and minced
  • 1 cup puy lentils
  • 2 cups chicken (or vegetable) stock
  • salt and pepper

For the salsa verde:

  • ¼ cup chopped parsley
  • ¼ cup chopped cilantro
  • 1 tablespoon roughly chopped capers
  • 1 teaspoon Dijon mustard
  • 1 tablespoon finely diced shallot
  • ½ teaspoon lemon zest
  • 1 teaspoon lime hint® water
  • salt to taste
  • ¼ cup olive oil


  1. First, cook the lentils. In a medium saucepan, sauté onion in olive oil until soft, about 5 minutes. Add carrot and celery, sauté for another 5 minutes, then add garlic and herbs and cook for 1 more minute.
  2. Add lentils, sauté 30 seconds, then add stock and bring to a boil. Once it reaches a boil, turn down the heat to a simmer, cover, and cook until the lentils are tender but still retain a tiny bite (about 25 minutes).
  3. Turn off the heat, and let sit with the lid on for 10 minutes.
  4. Remove the thyme and rosemary sprigs, and season with salt and pepper to taste.
  5. To make the salsa verde, combine all ingredients in a small bowl.
  6. Take the halibut out of the fridge 10 minutes before you want to cook it.
  7. Meanwhile, heat a large sauté pan over medium high heat, add 1 tablespoon olive oil, then add chopped kale and a pinch of salt. Sauté for just a minute, or until the kale has wilted, then add braised lentils. Turn down the heat and cook until the lentils are warmed through.
  8. While the lentils are warming, cook the halibut. Heat a small sauté pan over medium high heat, season the fish with salt and pepper and drizzle with the remaining tablespoon of olive oil.
  9. When the pan is hot but not smoking, add the halibut and cook for about 4 minutes on the first side, then flip and cook for 2 more minutes. Cook time will vary depending on the thickness of your fish—just make sure you get a good sear on the first side, and remove from the pan when it feels firm and bounces back when poked.
  10. Plate lentils and kale, top with halibut, and drizzle over salsa verde.
  11. Serve with extra salsa verde on the side.

What are your favorite detox recipes? Share below.

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