Inside the Spice House – To Detox Or Not To Detox?

That is always the question this time of year! Whether we have been on vacation, celebrating the holiday season or taking part in a little ‘stress eating’, now is the time to listen to what our bodies are asking for, and no, it doesn’t mean we need to follow a strict detox plan or diet to get back on track. After some weeks of more indulgent eating, our bodies simply crave foods that naturally detox it! Let’s focus on addition versus subtraction. If we try to include some of these naturally detoxifying foods, we will feel better, have more energy, sleep better and be less likely to feel deprived. Food such as: beets, broccoli, green tea, sauerkraut, artichokes, avocado, salmon, blueberries, nuts, and seeds. Perhaps start your day with overnight oats or porridge topped with blueberries, nuts, and seeds. Enjoy a hot cup of green tea instead of your usual brew! Enjoy a supper of grilled salmon with beets and broccoli. At The Spice House, one of our favorite winter suppers is a “soup and salad night”. Enjoy a plate of your favorite salad or roast veggies alongside a warm bowl of soup. Our favorite detox soups are beet or broccoli soup sprinkled with our “spice and seed” mix!

Broccoli Detox Soup


  • 2 cups broccoli florets
  • 2 celery stalks finely diced
  • 1 onion finely diced
  • 2 garlic cloves crushed
  • 1 cup greens kale spinach, beet greens or any other available
  • 1 parsnip peeled and finely chopped
  • 1 carrot peeled and finely chopped
  • 2 cups low sodium vegetable broth
  • ½ lemon juice only
  • 1 tsp coconut oil


  1. In a soup pot, heat the coconut oil, add the onion, garlic, carrot, parsnip, celery sticks and broccoli, and cook over low heat for five minutes, stirring frequently.
  2. Add the vegetable broth, bring to a boil, then cover the pot with a lid and let simmer for 5-7 minutes, until the vegetables are tender but not mushy.
  3. Stir in the greens, then transfer into the blender, add the chia seeds and lemon, and process to obtain a smooth cream.
  4. Add salt to taste and sprinkle with 2 tsps. of “Spice & Seed” Mix.

Beet Detox Soup


  • 3 medium beet roots
  • 2 carrots finely diced
  • 1 onion finely diced
  • 2 garlic cloves crushed
  • 1 small leek finely diced
  • 1 tsp coconut oil
  • 2 cups vegetable broth warm


  1. Place the unpeeled beet roots in a pot, cover with water, bring to boil then simmer for 30 minutes until tender.
  2. Drain from water and set aside to cool.
  3. Heat the coconut oil in a cast iron skillet, add the onions, garlic, leek, and carrot and cook for 5-7 minutes over low heat. Remove from the heat and transfer onto a plate.
  4. Peel the beet roots, cut into cubes, and add into the blender, together with the cooked vegetables and warm vegetable broth.
  5. Blend to obtain a smooth cream.
  6. Add salt to taste and sprinkle with 2 tsps. of “Spice & Seed” Mix

Spice and Seed Mix for Detox Soups


  • 1 cup hazelnuts lightly toasted, crushed
  • 1/2 cup pumpkin seeds
  • 2 tsp nigella seeds
  • 2 tsp sesame seeds
  • 1 tsp turmeric
  • ½ tsp cinnamon ground
  • ¼ tsp coriander seeds crushed
  • ¼ tsp ginger powder
  • ¼ tsp garlic powder
  • ½ tsp cayenne pepper


Add all the ingredients into a jar with lid, mix well to combine and refrigerate.

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