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4 Detox Recipes: Eat Your Way To Renewed Energy and Vitality in the New Year


Let’s cut to the chase: As the holidays are approaching, many of you may be worried about your beer belly growing in size (just kidding 😉 )  indulging in alcohol and fatty foods. Ok, take that back, some of you may want to grow your beer belly

As I’ve promised in my last post, I’ll be releasing one more recipe for the holidays. And… I’ve decided to be generous and give you 3 more recipes for free so you  can have the tools to stay fit over the holidays.

To make the recipes even more delicious, I’ve invited world renowned raw food chef Emily von Euw again to share with us her light recipes to help you detox and clean up your system during the holidays.

At the ripe age of 21, Emily has already published 3 books (you can get her new book 100 Best Juices, Smoothies and Healthy Snacks here), and posted over hundreds of extremely delicious and wholesome recipes on her website This Rawsome Vegan Life.

I’ve personally handpicked 3 of Emily’s delicious recipes to share with you all, and have included a recipe I designed here too. Since many of you are from different countries, I thought it’d also be fun to include 2 fusion recipes here to spice things up.

The recipes are very easy to make – basically just assembling of the easy-to-find ingredients and getting the right measurements. No baking required. The dishes are so effortless that lazy people like you and me can whip something up in a heartbeat when we’re in need of some cosiness and comfort in the cold dreary winter.

And of course, I’ve included a Detox Juice for the New Year so you can give your digestive system a boost and kickstart your New Year.

RAINBOW SUSHI (By Emily Von Euw)

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I love this rainbow sushi. You can basically add any greens you want, and it takes less than 10 mins to wrap your favorite super-greens.  This flavorful dish is basically a fresh salad, in a different form, full of phytonutrients.

A ripe avocado really does the trick – it adds extra creaminess to the sushi and combines very well with other fresh vegetables. Avocado’s healthy fats are great for your hair and skin, so I’d call this a “beautifying” food (for men too 😉 ) Top that with nori sheets, you’ve got a nutrient-packed wrap with iodine, iron, dietary fiber, and more.

Serves 3 

Raw, Vegan, Gluten-Free, No Added Oil or Refined Sugar


  • 3 big leaves of greens, or nori sheets
  • 1/2 cup of your fave raw thick sauce or spread  (you can refer to the cashew basil sauce below)
  • A big handful of sprouts (you can even use sprouted/cooked whole grains like buckwheat or quinoa)
  • Bell pepper
  • Celery stick
  • 1/2 avocado
  • 1/2 tomato (optional) 
  • Walnut-Parma 


  1. Cut all the veggies and avocado into sticks.
  2. Spread thick sauce onto inside of each big leaf. Put on the sprouts next (all over the leaf), followed by the veg sticks and avocado, on one side.
  3. Put a bit more sauce on the opposite side and roll up. The sauce keeps the rolled over leaf stuck to it so it doesn’t fall apart. (You’re basically making a burrito here, people.)
  4. Then cut the roll into sushi-sized pieces, plate, and sprinkle on walnut-parma. Yum!



This Thai basil dressing is my staple. This tangy creamy dressing will remind you of Thailand, especially since its fresh and licorice flavor will tantalize your senses.

The dates add sweetness to the sauce, without the need of adding refined sugar, while garlic offers a strong and slightly spicy flavour that complements the basil very well.

The dressing’s creaminess mixes really well with kale’s natural coarse texture, while its strong flavor will balance out kale’s bitter taste.

I love garlic in the winter as it is a great flu-fighter.  By keeping the garlic raw, you’re keeping the nutrients and enzymes intact, which makes them even more nutritious. Dulse flakes are not necessary but great to have for iodine supplementation.

Serves 4

Raw, Vegan, Gluten-Free, No Added Oil or Refined Sugar



  • 2 bunches of organic kale
  • Handful of organic purple baby sprouts (optional)

cashew basil sauce

  • 1 cups of soaked raw cashews
  • ¾ cup of water
  • 5 dates
  • 15 Thai basil leaves
  • 5 cloves of garlic
  • ¼ – ½ tablespoon of gluten-free shoyu soy sauce


  • 3-4 tablespoon of nutritional yeast (optional)
  • 1-2 tablespoon of grape must (optional)
  • Handful of dulse flakes (optional)


cashew basil dressing

  1. To make the cashew sauce, soak a cup of raw cashews in water for 30 minutes. Blend cashews in blender with water. Just eyeball the water content to make sure the consistency is thick. If you don’t soak the cashews, it may take a bit longer to blend the nuts.
  2. You can then add the dates, basil leaves, garlic and shoyu soy sauce (do NOT add nutritional yeast or grape must here)


  1. Mix salad thoroughly with 5-6 tablespoon of dressing until dressing is thoroughly massaged in salad.
  2. There should be some dressing leftover. Save the dressing for the cauliflower.
  3. You can then add nutritional yeast to make the salad a bit cheezy and fortify it with vitamin B12. Drizzle it with grape must for an added touch of sweetness. For extra crunchiness, saltiness, and iodine, top the salad with dulse.


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This is the perfect dessert to whip up on the fly especially for the winter holidays. You don’t have to do much more than blend the nutritious ingredients and refrigerate them.

Almost anyone can make this pie with magnificent ease. With simple ingredients like cashews, almonds, pumpkin, and dates, this dessert will bring your taste buds to heaven.

Full of vitamin A and antioxidants, this pie is highly nutritious. Combined with refreshing cinnamon, this creamy and satisfying dessert will keep you warm in the winter.

Serves 1

Raw, Vegan, Gluten-Free



  • 1 cup cashews
  • 1 cup almonds
  • 1/4 cup raisins
  • 1 cup dates
  • 1/8 teaspoon salt

pumpkin filling

  • 1 sugar pumpkin (about 7 cups), peeled, gutted and cut into cubes
  • 1 cup dates
  • 4-5 tablespoons melted coconut oil
  • 1/3 cup maple syrup
  • 1-4 tablespoons pumpkin pie spice (cinnamon, nutmeg, ginger & cloves)




  1. To make the crust, process the nuts in your food processor until they are like a rough flour.
  2. Add the dates, raisins and salt. pulse until it all sticks together in a lump.
  3. Press into the bottom of a pie dish and refrigerate.

pumpkin filling

  1. To make the pie filling, process the pumpkin cubes until they can’t get any smaller in your food processor.
  2. Add in the other ingredients and process until it can’t get any smoother.
  3. Transfer the filling to your high speed blender and blend on the highest setting to get it super smooth like the cooked version. Add whatever you think it needs.
  4. Spread the filling onto your pie crust and let it set in the fridge for a few hours.

Serve with raw ice cream or cashew cream.


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Yes you may just want to pick a day in between Christmas and New Year and clean up your system a bit with this refreshing, detox juice.

Editor’s Note: To warm you up and further boost immunity, I may add ginger, celery and lemongrass. The combination of lemon and ginger can promote blood circulation and remove stagnation (waste) in your body… accelerating your body’s detox process.

Lemongrass will give this juice a boost of exotic flavor, while celery will give you a boost of vitamins and help you flush out toxins more effectively. Ginger’s warming quality can also help you burn bacteria this flu season.


Raw, Vegan, Gluten-Free


  • 2 apples
  • 3 carrots
  • 1/2 cucumber
  • 2 pineapple slices
  • 1/2 cup cilantro mint leaves
  • 1 tomato 
  • 1/2 lemon 
  • 1/4 stalk of ginger root (optional, please refer to Editor’s note)
  • 1 lemongrass stalk (optional, please refer to Editor’s note)
  • 1 celery stalk (optional, please refer to Editor’s note)


  1. Coarsely chop the ingredients and put them in a juicer. Juice and enjoy!

About Emily von Euw: Emily is the creator of the blog This Rawsome Vegan Life, with over 1 million views a month, as well as author of Rawsome Vegan Baking, published by Macmillan. Emily’s blog won The Vegan Woman’s 2013 Vegan Food Blog Award, was named one of the Top 50 Raw Food Blogs of 2012, and is nominated for “Favorite Blog” for the 2013 VegNews Awards. You can follow Emily here.