Heading off on holiday and want to feel your best – energised, clear-headed and glowing – instead of stressed, bloated or flat? Same. That’s why we’re doing one of our signature short and sweet nutrition programmes in the lead-up. 

Choose from our best-selling 5-Day Cleanse, or opt for one of the simpler 3- or 1-day resets below – each designed to help detoxify the body and mind, reduce bloating, and elevate mood. 

It’s the easiest way to feel lighter, brighter and ready to fully enjoy your time away. 

1 DAY LIQUID RESET 

THE NON-NEGOTIABLES 

Method:

• Add all the ingredients to your blender and enjoy.

LUNCH: LIQUID NO. 1

Puréed Lentil Soup 
Serves 2 

Ingredients: 

• 1 tbsp coconut oil
• 1 shallot, roughly chopped
• 2 cloves garlic, roughly chopped
• 1 stick celery, roughly chopped
• 1 red pepper, deseeded & roughly chopped
• 2 tomatoes, roughly chopped
• 1 tbsp tomato puree
• 1 tbsp dried oregano
• 100g red lentils
• 800ml (4 cups) vegetable stock
• 2 bay leaves
• 1/2 tsp salt
• 1 tsp black pepper
• Juice of 1 lemon
• Small handful mixed herbs - parsley / basil / chives, roughly chopped  

Method: 

1. In a medium saucepan on a medium heat, add the coconut oil. Once hot, add the shallot, garlic and celery and fry for 2 minutes until soft. 

2. In no particular order, add the red pepper, tomatoes, tomato puree, oregano, lentils, stock and bay leaves. Season with salt and pepper. Give everything a good stir then bring to the boil before reducing to a simmer. Cook for about 20 minutes, until the lentils are cooked. Add some water if you think it needs it.  

3. Remove the bay leaves from the soup, add the lemon juice and use a stick blender to puree the soup until smooth. 

MID AFTERNOON: LIQUID NO. 3

Mango + Turmeric Smoothie
Serves 1 

Ingredients:

• 3 tbsp peanut butter
• 1 tbsp tamari
• 1 tsp maple syrup
• 1 tsp curry powder
• 1 x (160g) tinned coconut cream
• Juice of 1 lime
• 2 pre-cooked chicken breasts, shredded
• ¼ red cabbage
• ¼ green or white cabbage
• 1 carrot, shaved into thin ribbons using a vegetable peeler
• 1 spring onion, roughly chopped
• Small handful coriander, roughly chopped
• 2 tbsp sesame seeds
• 2 tbsp raisins (optional)
• Juice of ½ a lime 

To serve:

• Small handful coriander 1 tbsp crushed peanuts
• 2 wedges of lime 

Method: 

1. Place the ingredients for the satay sauce in a high-speed blender or NutriBullet and blitz to combine. Add some cold water if it seems too thick. 

2. Place the chicken in a bowl and pour over the sauce. Mix to combine. 

3. Place all the ingredients for the slaw in a bowl and toss to combine. 

4. Once ready to serve, divide the slaw over two bowls and top with the chicken satay. 

5. Serve with plenty of coriander, some peanuts and wedges of lime. 

DINNER

Grilled Asparagus and Crab Salad
Serves 2 

Ingredients 

• 4 tbsp capers and juices
• 2 cloves garlic
• 1 tsp maple syrup
• 1 tsp oregano
• 1 tsp pepper
• Juice of ½ a lemon
• 2 tbsp oil
• 2 handfuls asparagus, wooden stems removed
• 200g mixed crab meat
• Small handful chives, roughly chopped
• 2 tbsp capers
• 2 spring onion, roughly chopped
• 2 celery stalks, roughly chopped
• Juice and zest of ½ a lemon
• ½ tsp salt
• 1 tsp pepper
• 3-4 handfuls mixed salad leaves
• 2 tbsp pistachios 

To serve :

• 2 wedges of lime 

Method: 

1. Place all the ingredients for the dressing in a clean jam jar with the lid firmly attached and shake vigorously. 

2. Bring a pan of seasoned water to a boil and drop in the asparagus. Boil for 1 -2 minutes until cooked but still crunchy. Drain and run under cold water to stop it from cooking. 

3. Toss the crab together with the chives, capers, onion, celery, lemon juice, zest, salt and pepper. 

4. Divide the mixed leaves over two plates and top with the crab. Finish with asparagus and pistachios, then drizzle the dressing over the top. Serve with lime wedges. 

Serving Suggestion 

• Add a soft-boiled egg to make the dish more substantial. 

DAY 2

• Follow the 1-Day Reset  

DAY 3

UPON RISING

• Juice of ½ lemon & a pinch of cayenne in a cup of warm water 

BREAKFAST

Mushroom and spinach omelette
Serves 2  

Ingredients:

• 1 tbsp coconut oil
• 2 handfuls mixed mushrooms, torn into equal sizes
• 2 cloves of garlic, minced
• 4 eggs
• ¼ tsp salt
• ½ tsp pepper
• 1 small red onion, very thinly sliced
• 2 handfuls spinach, washed and ready to eat
• 2 tbsp plant-based crème fraîche (optional)
• 1 red chilli, roughly chopped (optional) 

Method:

1. In a medium frying pan on medium heat, add the oil. Once melted add the mushrooms and garlic and stir to combine. Cook for 5 minutes until soft and beginning to caramelise. 

2.In a bowl, whisk the eggs and salt and pepper together. 

3.Pour the eggs over the mushrooms. 

4. Cook for 1 minute, until the edges look cooked. Use a spatula to pull the edges into the middle and then swirl the pan around, filling in any gaps with raw egg. Leave to cook for a further 2-3 minutes. Top with the red onion and spinach leaves. Once the eggs are just under, fold one side of the omelette over and tip onto a plate. The heat will wilt the spinach. 

5.Serve immediately with some crème fraîche and chilli if you want the heat. 

LUNCH  

Cauli Bowl With Salmon or Tofu (Ve) + Caesar Dressing
Serves 2  

Ingredients:

• 200-250g (1-1/½ cups) cauli-rice*
• Medium handful mixed fresh herbs, parsley, oregano, coriander
• 3-4 handfuls baby tomatoes, roughly chopped
• 2 spring onion, roughly chopped
• 2 tbsp hazelnuts, roughly chopped
• 2 salmon fillets, poached or sauteed OR 200g fermented tofu for (ve)
• 1 clove garlic, minced
• 4 anchovy fillets, finely chopped (omit for ve)
• 1 tbsp nutritional yeast
• 2 tsp Dijon mustard
• 1 tsp white wine vinegar
• 6 tbsp unsweetened plant yoghurt
• ½ tsp salt
• 1 tsp cracked black pepper 

To serve 

• A drizzle of good quality olive oil, to serve
• ½ cucumber, peeled into thin ribbons using a vegetable peeler
• 2 wedges of lemon 

Method: 

1.Mix the cauli-rice, herbs, tomatoes, spring onion and hazelnuts together. 

2. Bring a pot of salted water to a simmer and poach the salmon for about 10 minutes. If using tofu, gently stir fry with olive oil, salt, pepper and lemon juice. 

3. Combine the garlic, anchovy fillets, nutritional yeast, mustard, vinegar and yoghurt together and season with salt and pepper. 

4. Drizzle the dressing over the rice and serve with some olive oil, shaved cucumber and a wedge of lemon. 

NB
* To make the cauli-rice, use a grater, food processor or knife 

DINNER  

Warming Organic Chicken Bone Broth with Ginger
Serves 2 

Ingredients:

• 1 medium organic whole chicken (approx. 1.7kg)
• 3 carrots, roughly chopped
• 2 leeks, green parts only
• 2 parsnips, roughly chopped
• 1 handful of parsley, thyme, rosemary, oregano + bay leaf
• 1 stick cinnamon
• 6-8 cloves
• 1 tsp black peppercorns
• Large handful fresh ginger, roughly chopped (no need to peel)
• 2-3 tsp sea salt
• 2-4 tbsp apple cider vinegar or lemon juice 

For those who want to commit some more time and get better results, try out 5 Day Cleanse.