Happily ever after Detox Salad

Scroll naar beneden voor recept in het Nederlands.

imageWow, that was quite the ride! The 10 day Happy Detox Experience ended  a couple of days ago with radiant Happy Detoxers and me as one radiant Happy Detox mama. This time for the first time, apart from receiving a box filled with Ayurvedic goodies and all recipes for the 10 day journey, I guided the detoxers online as well. Explaining loads about Ayurveda and its take on detoxing, talking them through their customized Vata, Pitta or Kapha menus and helping them through any rough patches they came across. It was intens but so gratifying.

imageWhat a gift to be able to do what I do. Food is our fuel. Both physically as well as spiritually. And when you can change the way people eat for the better, you get to influence their lives for the better. No amount of euros, dollars, rupees or yen can ever out do that kind of fullfilment. I know I am blessed and I never ever take it for granted.

imageBut with the detox over and done with one question kept coming up. So now what? With their digestive systems feeling as clean as a freshly washed table cloth the deoxers all wanted to know what foods to eat to keep feeling this light, energized and clear. So below I share my top 5 tips for staying on track after a Happy Detox.

imageHappily ever after Detox tips

1.  Eat foods/ tastes that best suit your personal elemental type. For Vata that would be sweet, sour and salty tastes. For Pitta sweet, bitter and astringent. And for Kapha hot, bitter and astringent.

2. Eat until you are only about 2/3 full. Leave some room in your stomach for it to be able to digest your meals properly.

3. Eat 3 good sized, nutrituous meals a day and avoid snacking inbetween. I know, weird right? But Ayurveda says that if you keep filling up your stomach inbetween meals you confuse it and don’t give it the time it needs to do its job properly. For Vata and Pitta’s who really need a little something to tie them over I recommend them having it at fixed times and not to eat all the time all day through.

4. Be your own perfect spice princess. Make sure you add spices to your meals as they are the ultimate agni (digestive fire) boosters plus give loads of extra delicious flavour to your food. There are different spices to balance the agni of the 3 elemental types. Vata’s do best on fennel, cumin and asafoetida. Pitta on fennel, cardamom and coriander and Kapha on black pepper, cloves and cinnamon.

5. If you are not a vegetarian go easy on meat. Especially red meats. They are the hardest to digest for your body taking up to 72 hours or more to be digested completely.

imageIn order to help you on your happily ever after detox way I share a delicious salad recipe with you that is great after detox fare. Soba noodles are glutenfree which is also easier to digest than grains that do contain gluten. Soba is japanese for buckwheat which can be quite a drying grain. So Vata can also substitute them with rice noodles should they find them too drying. Otherwise this is the perfect tridosha dish, great for all 3 elemental types.

Happily ever after Detox Salad

For 2 to 3 persons

  • 75 grams soba noodles
  • 1 to 2 teaspoons ghee or sesame oil
  • 2 medium sized portobello mushrooms in medium thick slices
  • 2 spring onions sliced in rings, save the green part for garnish
  • 1 garlic clove chopped finely
  • 1 teaspoon finely chopped fresh ginger
  • 1 small bunch green asparagus, tough bottom part of the stems removed and sliced in about 3 to 4 pieces
  • 1 teaspoon 5 spice powder
  • 1/2 teaspoon coconut blossom sugar
  • juice from 1/2 a lime
  • Himalaya salt to taste
  • 1/2 a avocado in small cubes (optional)
  • 1/2 red chilli in thin rings (optional)
  • coriander leaves (optional)
  • 1 teaspoon sesame seeds (optional)
  • a small dot of beetroot sprouts (optional)

Bring water to the boil in a medium saucepan. Once it boils add a dash of himalaya salt and the soba noodles. Boil for about 4 to 5 minutes or until al dente (this means done, but still with a bite). Pour the cooked noodles in a sieve and rinse with cold water. Put in a bowl and add a tiny dash of sesame oil or ghee and mix through the noodles to prevent them from sticking to one another.

In a medium frying pan heat the ghee or sesame oil. When hot add the sliced portobello mushrooms. Stir fry for about a minute or 2 before adding the white part of the spring onions, the chopped garlic and ginger. Stir fry another minute or 2 . Now add the asparagus and the teaspoon of 5 spice powder. Mix well and fry for another 3 minutes until the asparagus can be easily pierced with the tip of a sharp knife. Finally add the sugar, lime juice and salt and taste to see if the dish is balanced to your taste. If not add some extra sugar, salt or lime juice.

Mix the cooked vegetables through the cold soba noodles and drape on plates or in a bowl. Garnish with avocado cubes, red chilli rings, the green spring onion rings, coriander, sesame seeds and/or beetroot sprouts.

Nederlands recept voor 2 tot 3 personen


  • 75 gram sobanoedels
  • 1 tot 2 theelepels ghee of sesamolie
  • 2 medium portobello champignons in plakjes
  • 2 lenteuitjes in ringen, hou de groene ringetjes apart om te garneren
  • 1 fijngehakt teentje knoflook
  • 1 theelepel fijngehakte verse gember
  • 1 klein bosje groene asperges, harde onderkant verwijderd en in 4 tot 5 stukken gesneden
  • 1 theelepel Chinese 5 spice poeder
  • 1 theelepel kokosbloesemsuiker
  • sap van 1/2 limoen
  • himalayazout
  • een 1/2 avocado in blokjes (optioneel)
  • 1/2 rode chilli in ringen (optioneel)
  • verse korianderblaadjes (optioneel)
  • 1 theelepel geroosterd sesamzaad (optioneel)
  • een dot rode bietenspruiten (optioneel)

Breng water aan de kook in een medium pan. Voeg een klein beetje zout toe en de sobanoedels toe en laat 4 tot 5 minuten koken tot de noedels beetgaar zijn. Giet ze door een zeef of vergiet en spoel ze onder de koude kraan. Hou apart in een kom en druppel er wat sesamolie over om te voorkomen dat de noedels aan elkaar gaan plakken.

Verhit de ghee of sesamolie in een medium koekenpan. Roerbak hier de portobelloplakjes 2 tot 3 minuten in alvorens de knoflook en gember nog een minuutje of 2 mee te bakken. Dan gaan de groene aspergestukjes en 5 spice poeder in de pan. Bak 3 minuten tot de asperges makkelijk in te prikken zijn met de punt van een scherp mesje. Breng op smaak met de kokosbloesemsuiker, het zout en sap van de limoen.

Meng de groenten dooer de koude noedels en serveer op borden of een grote schaal. Garneer met avocado, rode chilli, koriander, geroosterd sesamzaad en/of bietenspruiten.


2 thoughts on “Happily ever after Detox Salad

  1. Hoi Danielle,
    Ik vind je blog super leuk en zo inspirerend!
    Ik zou graag weten welke opleiding je in de ayurveda gevolgd hebt omdat de moderne manier waarop jij werkt mij erg aanspreekt.

    • Beste Bregt,

      Hartelijk dank voor je lieve reactie! Mijn opleiding heb ik aan The Academy of Ayurvedic Studies gevolgd maar de moderne interpretatie van Ayurveda is geheel mijn eigen. Superleuk dat je mijn blog volgt!

      Warme groet,

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