Patrick Holford's nine-day liver detox plan: the daily menus
Your daily detox healthy eating plans
Here are the all-important daily menus for Patrick Holford's detox plan, detailing what you should eat throughout the day, on the nine-day liver detox. Each day you should also have a fresh juice or dairy-free smoothie, plus unlimited water and herbal teas
Breakfast: Superfood Muesli with Essential Seed Mix (click here for recipe)
Snack 2 plums and 6 almonds.
Lunch Salad with 200g chickpeas, 3 pieces of marinated artichoke hearts, 1/2tbsp sesame seeds, 1/2tbsp sesame oil, juice of 1/4 lemon.
Snack Olives and a fruit smoothie or juice
Dinner 45g rice boiled with 1/2tsp Marigold Reduced Salt Vegetable Bouillon Powder, 200g canned green lentils, 60g chestnut mushrooms, 1/2 red onion, 1/4 bulb fennel, squeeze lemon juice, parsley, black pepper. Large mixed salad.
Breakfast Combination of at least 4 sliced seasonal fruits with good squeeze lemon juice.
Snack Hummus with handful of carrot and celery crudités.
Lunch 1 rainbow trout with roasted vegetables. Frozen yoghurt.
Snack Pomegranate or grapefruit.
Dinner Patrick’s Primordial Soup (click here for recipe) and stir in a serving of Super Greens Mix (click here for recipe)
Breakfast Cinnamon Fruit Porridge, made with 40g oats, 1/2tsp ground cinnamon, chopped fruit.
Snack Sliced avocado with lemon juice.
Lunch Dip. Whizz 1/2tsp olive oil, 1/2 clove crushed garlic, 1/2 red onion, 1/4 aubergine, 1/2tbsp tomato purée, 200g borlotti beans, 1/2tsp Marigold Reduced Salt Vegetable Bouillon Powder. Serve with rocket on pumpernickel-style rye bread.
Snack Corn on the cob. Smoothie or juice.
Dinner Carrot and Lentil Soup (makes 2 portions). 1/2tbsp olive oil, 1 clove crushed garlic, 1/2 chopped onion, 1 large celery stick, 2 carrots, 100g red split lentils, 500ml vegetable stock. Simmer for 10 minutes. Stir in Super Greens Mix.
Breakfast Smoothie made with 1 small banana, 1 small punnet blueberries and orange juice.
Snack Hummus with a handful of crudités.
Lunch Carrot and Lentil Soup (left over from yesterday).
Snack Apple and a handful of walnuts.
Dinner 75g brown basmati rice with 1tbsp pumpkin seeds, 3tbsp olives, 1tbsp olive oil, 1 clove crushed garlic, handful each basil, rocket and baby spinach, juice 1/2 lemon, black pepper.
Breakfast Fruit and seed salad including Essential Seed Mix (click here for recipe)
Snack Pear with a handful of pecan nuts
Lunch Sandwich with 1 salmon fillet, 1 large slice pumpernickel-style rye bread with salad and Super Greens Mix (click here for recipe)
Snack Guacamole with crudités.
Dinner Leek, Cannellini and Potato Soup (makes 2 portions). 1tsp olive oil, 2 cloves crushed garlic, 2 large sliced leeks, 2 medium cubed potatoes, 600ml boiling water, 3tsp Marigold Reduced Salt Vegetable Bouillon Powder, 410g can cannellini beans, black pepper. Simmer for 15 minutes.
Dessert Small bowl rice pudding with spoonful of pure fruit spread, such as St Dalfour.
Breakfast Superfood Muesli with Essential Seed Mix (click here for recipe)
Snack Toasted pumpkin and sunflower seeds, plus a piece of fruit if required.
Lunch Leek, Cannellini and Potato Soup (left over from yesterday). Stir in Super Greens Mix.
Snack Hummus with crudités.
Dinner Bean and artichoke salad with 1 clove crushed garlic, 1/2 chopped red onion, 1tbsp olive oil, 125g cherry tomatoes, 1tbsp tomato purée, 200g mixed pulses, 3 marinated artichoke hearts, 1tbsp black olives, handful basil leaves.
Breakfast Cinnamon Fruit Porridge with Essential Seed Mix (as recipe day 3).
Snack Seasonal fruit and a handful of cashews.
Lunch Chickpea and Sesame Seed Salad, as day 1
Snack Olives, plus a piece of fruit.
Dinner Patrick’s Primordial Soup. Stir in Super Greens Mix (click here for recipe)
Breakfast Toast and nut butter.
Snack Apple and a handful of cashews.
Lunch Carrot and Lentil Soup or Leek, Cannellini and Potato Soup.
Snack Raw baby corn with hummus.
Dinner Roasted peppers stuffed with mushrooms and pine nuts. Large salad.
Breakfast Smoothie with Essential Seed Mix.
Snack Roasted pumpkin seeds.
Lunch 1 fillet of salmon with 75g boiled Puy lentils, 1tbsp tomato purée. Large green salad
Snack Olives, plus smoothie or juice.
Dinner 75g quinoa (a gluten-free grain) cooked in boiling water with 1tsp Marigold Reduced Salt Vegetable Bouillon Powder. Serve with a selection of roasted vegetables, including 1/2 sweet potato, 1/2 red onion, 1/2 red pepper, 1/2 courgette, 1 clove crushed garlic, 100g cherry tomatoes mixed with 1tbsp olive oil and 2tbsp pumpkin seeds and Super Greens Mix.