Ready for a September Reset? Try These 3 Detox-Friendly Recipes

If the summer circuit of picnics, beach hangs, and socializing over glasses of rosé has you ready for a system reboot and a return to your regularly scheduled meal programming, healthy chef Lily Kunin hears you. And to help you reclaim your happy gut status, the Clean Food Dirty City founder (and Well+Good Council member) has crafted a trio of superfood-packed, nutrient-dense recipes. Read on for your post-Labor Day detox food plan. 

Between summer vacations, weddings, and barbecues, by the end of the season, I always feel re-inspired to get back to the kitchen and nest a bit more at home.

September's a great time to take a step back and make sure you're nourishing yourself with energy. I use my return to the kitchen as a way to reorient my meals so that I'm eating fresh, grounding foods.

September's a great time to take a step back and make sure you're nourishing yourself with energy.

And another great thing about the changing of the seasons is that we all tend to start hitting up our local markets more, or participating in CSA (community supported agriculture) programs—a budget-friendly move after a summer of eating out and likely spending more.

These 3 recipes incorporate some of fall’s freshest ingredients to cook with alongside inspiration from some of my favorite dishes that inspired me this summer.

Apple Almond Butter Overnight Oats

I love this breakfast recipe year round and simply change it up depending on what’s in season. I keep it simple and use ingredients you most likely already have stocked in your fridge. During the summer, I top it with berries. In the winter, I use coconut milk and citrus, and in the fall, it’s all about apples, pears, pomegranates, and persimmons. Plus, it’s packed with protein, healthy fats, and fiber to keep you full all morning long.

Yields 2 servings

Ingredients
1 1/2 cups plant-based milk (almond or cashew work well)
1 cup rolled oats, gluten free as needed
1 1/2 Tbsp of chia seeds
2 Tbsp almond butter, plus more for topping
1 dash of cinnamon
1 apple, grated
1 handful of sliced almonds, toasted
Drizzle of raw honey, hemp hearts, and any other superfood topping desired!

1. In a bowl or jar, combine the almond milk, rolled oats, chia seeds, almond butter, and cinnamon. Stir well, cover, and refrigerate overnight.

2. In the a.m., stir in the grated apple, divide between bowls, and top with a drizzle of almond butter and sliced almonds. Enjoy!

Curry Cauliflower and Sweet Potato Bowl

This lunch recipe is a take on the one in my cookbook, Good Clean Food. It’s super easy to throw a few more seasonal ingredients on the same roasting tray to make for a perfectly balanced bowl. Tip: Double or triple the dressing to use throughout the week, or on the slow-roasted salmon bowl below.

Yields 2–3 servings

Ingredients
Bowl
1 small head of cauliflower or 1/2 of a larger head, cut into small florets
1 sweet potato, cut into 1/2-inch cubes
1 15 oz. can of chickpeas, rinsed and drained
2 Tbsp coconut oil, melted
2 tsp curry powder
3/4 tsp turmeric
1 pinch of red pepper flakes
1 cup mixed quinoa, millet, and buckwheat
1/4 cup sliced almonds, toasted
1/4 cup cilantro, roughly chopped
Juice of 1 lime
Olive oil
Pink salt and freshly ground pepper, to taste
Few handfuls of greens, arugula, chopped spinach, or chopped kale

Clean Food Dirty City Vinaigrette
1/2 small shallot, finely minced
1/4 cup lemon juice (about 2 lemons)
1/2 cup olive oil
2 tsp dijon mustard
Pink salt and freshly ground black pepper, to taste

1. Preheat oven to 375°F and line a baking sheet with parchment. Toss cauliflower, sweet potato, and chickpeas with the coconut oil, curry powder, and turmeric. Season with salt and pepper. Throw in a pinch of red pepper flakes for a little heat if desired. Stick in the oven for about 35–40 minutes or until veggies are cooked through and golden.

2. Meanwhile, rinse the grains and add to a pot with 2 cups of water. Give it a nice stir, add a nice pinch of salt, bring to a boil, then cover and reduce to simmer for 15–18 minutes. Remove from heat, place paper or a kitchen towel on top of pot, replace lid, and let steam for 5–10 minutes. Remove lid and let cool to room temperature. Stir in the toasted almonds, lime, cilantro, drizzle of olive oil, and salt and pepper to taste.

3. Serve a generous portion of the grains in each bowl, topped with the cauliflower mixture and greens. Drizzle with more olive oil, lime, or CFDC Vinaigrette as desired.

Nicoise-Style Salmon and Cauli Rice Bowl

A nearly foolproof way to cook salmon? Slow roasting. It’s delicious on its own, on salads, in bowls, and more. Here, I serve it with cauli rice, veggies, avocado, and a soft-boiled egg for an easy, satisfying dinner.

Yields 2 servings

Ingredients
Salmon
1/2 lb. thick salmon fillet
4–5 sprigs of mixed herbs (I use chives, rosemary, and thyme.)
Lemon zest
Drizzle of olive oil
Kosher salt and freshly ground black pepper, to taste

Cauli rice
1/2 large cauliflower or 1 small cauliflower whole
Olive oil
Pink salt and freshly ground black pepper, to taste

Garnishes
2 handfuls of baby lettuce, arugula, or your favorite greens
1 cup steamed green beans
1/2 cup baby purple potatoes, sliced
1 soft-boiled egg
1/4 cup capers, drained
1 avocado, halved, pitted, and sliced

CFDC Vinaigrette
1/2 small shallot, finely minced
1/4 cup lemon juice (about 2 lemons)
1/2 cup olive oil
2 tsp dijon mustard
Pink salt and freshly ground black pepper, to taste

1. Preheat the oven to 250°F. Place the salmon skin side down on a parchment lined baking sheet. Sprinkle with kosher salt and scatter some fresh herbs over the top—I use whatever I have on hand but I love thyme, rosemary, and chives. Add some lemon zest and a drizzle of olive oil. Roast in the oven for 25–30 minutes, until you can easily pierce through and flake with a fork.

2. Peel away the green leaves of the cauliflower. Cut into florets (including the stems). Place a handful of florets into the food processor (about a cup or so) and pulse a few times or until the cauliflower is in small rice like pieces. (Keep the pieces on the larger side so they don’t get mushy). Repeat in small batches until the whole head is riced. Alternatively, you can chop it by hand with a knife.

3. Heat a medium pan over medium heat with a tablespoon of oil. Add the cauliflower rice and cook until just tender, about 3–5 minutes.

4. Gently flake salmon and serve over cauliflower rice, with baby lettuces, green beans, purple potatoes, soft-boiled egg, avocado, capers, and dressing.

Plant-based cook and health coach Lily Kunin is the founder of Clean Food Dirty City and the author of the cookbook Good Clean Food. With her trademark less-is-more approach, Kunin is all about making irresistibly clean, wholesome food—using dairy-free and gluten-free ingredients.

What should Lily write about next? Send your questions and suggestions to experts@www.wellandgood.com.