Think you have to feel deprived whilst on a detox diet plan? Think again! My 14 Day Detox program is packed full of delicious and satisfying recipes all designed to boost detoxification whilst eating food you love. This recipe for Herby Seeded Crackers with Four Vegetable Dips is perfect for a light lunch of mid afternoon ‘mini meal’ (healthy snack)…

Detox Foods

Not only are these recipes absolutely delicious and perfect for a light lunch or healthy afternoon snack, but all the ingredients have been chosen to help your body’s natural detoxification ability, just like all of the recipes in my 14 Day Detox Program.

I love these crackers as they are so easy to make and a fraction of the cost of similar crackers that you can buy in stores. I love them as served here with these veggies dips, or as the perfect bread substitute for scrambled eggs or avocado toast!

Looking for more smart swaps for foods that stress the liver? You can snag a free lesson from my 14 Day Detox Program by clicking here!

For the Herby Seeded Crackers 

• ½ cup hemp seeds

• ½ cup flaxseed

• ½ cup pumpkin seeds

• ½ cup sunflower seeds

• 2 tablespoons nutritional yeast

• 1 tablespoons tapioca flour 

• 1 tablespoons rosemary, finely chopped

• ½ teaspoon Himalayan salt

• 1 cup boiling water

Preheat oven to 320 degrees. 

Add all the dry ingredients to a large mixing bowl and combine. Pour in the boiling water, stir, and let sit for 15 minutes. 

Line a baking sheet with parchment paper, and pour on the mixture. Place another sheet of parchment paper on top, and use a rolling pin to flatten the mixture to a ¼ inch thickness. 

Gently peel off the top layer of parchment paper and bake in the oven for 45 minutes. 

Leave to cool, break into pieces and keep in an airtight container for up to a week. 

For the Cauliflower ‘Hummus’ 

• 1 cauliflower

• 1/4 cup extra virgin olive oil 

• 1/4 cup tahini 

• Juice of 1 lemon

• 1 clove garlic

• 1/2 teaspoon Himalayan salt

Chop the cauliflower into florets, and boil until soft.

Leave to cool, then place in food processor with all the other ingredients and process until smooth.

For the Roasted Carrot and Cumin Pate 

• 1 and 1/5 lbs carrots 

• 2 tablespoons avocado oil

• 1.5 teaspoons ground cumin

• 1/2 teaspoon Himalayan salt

• 1/4 teaspoon black pepper

• ½ cup sunflower seeds

• Squeeze lemon juice

Preheat oven to 450 degrees. 

Peel, top and tail and cut the carrots into 3-4 inch pieces. Place in large roasting pan with the avocado oil, cumin, salt and pepper, and roast until soft and golden brown, around 25 minutes.

Once cooled add the carrots and the oil you cooked them in to the food processor, add the rest of the ingredients and process until smooth.

For the Beet Hummus

• 1 cup beets, cooked and cooled

• 1 can chickpeas, drained

• Zest and juice of 1 lemon

• 2 cloves garlic

• 2 tablespoons tahini

• 2 tablespoons extra virgin olive oil

• 1/2 teaspoon Himalayan salt

• 1/4 teaspoon black pepper

Place all ingredients in a food processor and process until smooth.

For the Pea and Mint Guacamole

• 2 cups cooked peas

• 1 handful fresh mint

• Juice of 1 lime

• 2 cloves garlic, sliced

• 1 jalapeño pepper, cleaned, seeded and diced

• 1 tbsp olive oil

• Zest and juice of 2 limes

• 1/2 teaspoon Himalayan salt

Place all ingredients in a food processor and process until smooth.

This recipe is gluten free, dairy free, grain free, sugar free, soy free and is suitable for my Lean & Clean Program, 28 Day Guided Gut Healing Program and my 14 Day Detox Program. It is also compliant with a paleo diet, primal diet, Whole30 diet, low carb diet and pescetarian diet.