As we know, everything that is consumed into our body has a significant effect on our appearance, health and general well-being. The idea of a detox has become more and more popular amongst those wanting to see the results that a nourishing, balanced diet can have on our day-to-day life.

The Detox Kitchen Bible is the ultimate encyclopaedia when it comes to healthy eating. Free of wheat, dairy and refined sugar, the book focuses on how different recipes and ingredients can target your individual needs. Whether you want clearer skin or to help control diabetes, this book has the food to help you achieve your health goals - without compromising on taste.

This nutritional bible is the creation of Lily Simpson, who originally launched the idea as a daily meal delivery service before quickly expanding into a central London deli soon after. Shedding off any connotations of detoxing as a boring celebrity fad, Simpson’s recipes are packed full of seasonal produce and exciting combinations of ingredients that can easily be found in your local supermarket.

Recipes such as roasted pumpkin and tofu curry (a vegan dinner party crowd pleaser) and bright beetroot falafel (a pink lunchbox pick-me-up) demonstrate that clean eating can consist of simple, reasonably priced ingredients prepared with only a little bit of culinary know-how.

All of the 200 dishes featured come complete with a list of colour-coded health conditions the recipe can particularly target. For instance, on one page you’ll learn that the brown rice, pak choi and ginger broth is ideal for tackling insomnia and on another you’ll find that a big bowl of shiitake mushroom and daikon stir-fry could help fend off a common cold.

We particularly love the detox plans Lily and Rob have put together for certain weaknesses such as bones, digestion or skin, hair and nails. With plenty of useful information about what you should (or shouldn’t) be eating and a 6 recipe per day, week-long plan tailored to the specific problem you want to target, this is detailed and invaluable knowledge that without doubt will impact our general well-being and give us a bit of encouragement in the kitchen.

For example, clear skin can be maintained by choosing foods rich in good fats and vitamin E, such as oily fish, avocado, berries and pineapple. Lily also suggests stocking your fridge with dark green vegetables (kale, spinach, broccoli) as well as orange and yellow fruit and veg. We like to keep our hair looking in tip-top glossy condition, and the hair and scalp specific advice suggests avoiding processed foods and boosting your diet with seeds, lentils and lots of dried and fresh fruit. Food high in omega 3 fatty acids supports both healthy hair and skin - and this book will tell you exactly what exciting food you should be cooking to maintain this.

For anyone who believes in the simple principle that delicious, freshly-produced food can help aid a variety of weaknesses, then The Detox Kitchen Bible is your new kitchen bookshelf saviour.

At Glasshouse, we’re keeping our copy of this must-have nutritional handbook firmly stove-side and finding the idea of detoxing that little bit less daunting thanks to Simpson and her unrivalled foodie knowledge! In the meantime, why not try Lily’s recipe for a strawberry cheesecake with a difference; containing no cheese or refined sugar and lots of nuts, dates, fresh strawberries and coconut yoghurt instead! Read on for the recipe…

Strawberry Cheesecake

Ingredients

For the base:

100g brazil nuts
100g hazelnuts
100g sunflower seeds
20 dates, pitted and soaked in hot water for 10 minutes
2 tbsp coconut oil
A pinch of salt

For the filling:

250g fresh strawberries, plus extra to decorate
50ml runny honey
100g plain soya yoghurt
175g coconut yoghurt

Method

1. To make the base, toast all the nuts and seeds in a dry frying pan until they are golden brown. Tip into a blender or food processor and blitz into a chunky crumble. Add the drained dates, the coconut oil and salt to the blender and blitz until everything is combined.
2. Spread the mixture evenly over the bottom of a 20cm round, loose-based cake tin. Chill in the freezer while you make the filling.
3. Put the strawberries and honey in the (cleaned) blender or food processor and blitz into a puree. Add the soya and coconut yoghurts and blitz until smooth.
4. Pour the filling mixture over the base, then return to the freezer. Leave for 2 hours until set.
5. Remove from the freezer and top with extra strawberries. Serve immediately.

You can buy The Detox Kitchen Bible at most booksellers or order your own copy online here.

Words: Lucy Vincent