The Ultimate Guide To Your New Year Detox

Julie Daniluk shares her tips for detoxing this winter with hot, delicious foods. 
The Hot Detox is a cleansing program that:

  1. Serves an entire delicious menu at a hot temperature.
  2. Provides warming anti-inflammatory remedies for the digestive system
  3. Makes you look smoking “hot” by brightening your skin and balancing your weight. 

Who Will Benefit From The Hot Detox?
People who suffer from:

  • Irritable Bowel Syndrome – (IBS) – 1 in 10
  • Inflammatory Bowel Disease (IBD) – 1 in 150
  • Hypothyroidism- Low thyroid – 1 in 10
  • Anemia (low iron) – 1 in 6
  • Low immunity – 1 in 3
  • Auto-immunity – 1 in 6
  • Chronic pain – 1 in 3
  • Diabetes – 1 in 9 

People who live in excessively hot climates or suffer from conditions with excessive internal heat will be able to adapt the detox program to suit their needs. Readers will be able to add cooling superfoods such as aloe, cucumber, spirulina and watermelon.
Why is The Hot Detox Unique?
The Hot Detox blends traditional Chinese medicine, ancient yogic wisdom from India, and modern scientific research. There are many detox programs in the world, but this detox program capitalizes on the massive western interest in eastern health knowledge and practices, including what to eat and how to move the body to attain longevity and vitality.
The Hot Detox contains relevant peer-reviewed science references to back up the health claims. The recipes are free of common food allergens and intolerances including gluten, dairy, soy, sugar, pork, potatoes and are anti-inflammatory. Recipes are served warm to soothe the digestive system and boost immunity.
Recipes from Hot Detox by Julie Daniluk, R.H.N. ©2016. Photographs © Shannon J. Ross. Published by HarperCollins Publishers Ltd. All rights reserved. To order the book click here:

The Hot Detox Guide By Julie Daniluk RHN


In the past, detoxification was traditionally done in the spring and fall when temperatures were moderate and fresh greens were plentiful. However, the popularity of New Year resolutions pushes many people to want to cleanse in the heart of winter. But this desire to “diet” goes against common sense. Have you ever started your day with a frozen banana smoothie only to end up feeling bloated and tired by noon?



The Hot Detox is a deep cleansing program that serves up a delicious warming menu with anti-inflammatory remedies that spark digestive vitality. It embraces the ancient wisdom of Asia, applying the time-tested intelligence of warming up the body’s core. When it is cold outside, a standard “cold” detox program does not support you. It may cause you to feel run down, slow your metabolism or aggravate a digestive condition.



* The Hot Detox combines ancient principles with modern scientific evidence to create powerful results, whether you are living in a warm or cold climate.



* The Hot Detox is a reliable way to drop 10 pounds, ease digestion and boost immunity without fear of falling off the diet wagon.



* The Hot Detox avoids the problems that plague cold detox programs and provides a much-needed solution for detoxing in cold climates.



* The Hot Detox is easy enough to commit to, delicious enough to stick with it, and healing enough that it will make a profound change in a short amount of time.



I created the Hot Detox as a radical revisit of the two ancient healing systems that brought me back to life. You will detox and strengthen your spleen, lungs, liver, kidney, skin and bowel without the common severe symptoms of cleanses. The Hot Detox is a whole food cleanse, not a radical, purging fasting program. This is a soul-satisfying detox that uses metabolism-boosting spices to reduce bloating, heal digestion and reset your vitality.



For 3, 10 or 21 days you cut avoid alcohol, sugar, flour and artificial additives and add in detoxifying produce and spices cooked into soothing soups, smoothies and puddings that are easy to digest. The results reported include improved digestion, 5-10 lbs weight loss, mood enhancement and mental clarity and joint pain reduction.



This Hot Detox Preview has been made available by Harper Collins and Hay House publishers and written permission must be attained to republish any of the recipes. To purchace the book, check out


Julie Daniluk’s new book, Hot Detox, provides an easy and delicious way to cleanse. Combining groundbreaking science with ancient Asian wisdom, Hot Detox walks you through a 3-, 10- or 21-day detox plan with amazing results. Her bestselling books, Meals that Heal Inflammation and Slimming Meals That Heal advise on allergy-free cooking that assists the body in the healing process. Connect with Julie on Facebook, Instagram, and Twitter and check out her amazing recipes, and online programs at

Three Day Sample Meal Plan

Items in bold have recipes included below.






Tea of Choice (Caffeine-Free)

Tea of Choice (Caffeine-Free)

Tea of Choice (Caffeine-Free)


Liver Detox Soupie

Bright Beet Power Soupie

Hot Detox Super Shake


Bone Broth or Veggie Broth with baby spinach and garlic

Bone Broth or Veggie Broth with arugula and dairy-free pesto

Bone Broth or Veggie Broth  with baby spinach and ginger


15-Minute Arctic Chart with Dill Mustard Sauce + Steamed Green Beans

Creamy Asparagus Soup with Hemp Seeds

Pesto Sweet Potato Mash & Braised Greens with Garlic


Harvest Apple Sauce

Almond Butter Pears

“Rawtella” Hot Chocolate


Cauliflower & Coconut Soup

Butter Me Chicken

Quinoa Pomegranate Tabbouleh


Liver Detox Soupie

A soupie gives you the power and satisfaction of a soup with the speed and ease of a smoothie. Sip this all day long when cleansing to battle back cravings and provide good energy.

  • 8 cups loosely packed baby spinach
  • 3 tbsp fresh lemon juice
  • 2 tbsp raw coconut butter or oil
  • 1/4 cup green onions (white parts and greens)
  • 2 1/2-3 cups heated bone broth or vegetable stock
  • ½  tsp herbamare Pink rock salt OR gray sea salt (if using low-sodium stock or bouillon), to taste
  • 1/2 cup hemp hearts, divided
  • 1 cup cooked squash or pumpkin (canned is fine)
  1. Pack spinach and all other ingredients except hemp hearts into a blender and blend on high for 2 minutes. Use 2 1/2 cups broth if not adding the optional ingredients.
  2. Let soup cool slightly for about a minute. Reserving 1 tbsp of hemp hearts, add the rest to the blender and continue to blend until silky smooth.
  3. Garnish with 1 tbsp hemp hearts and enjoy.
Makes 6 cups.

Bright Beet Power Soupie

This energizing yet detoxifying soupie (smoothie-soup) is super-fast and easy and yet it tastes gourmet! Celery contains a phytonutrient called polyacetylene, which has been shown to provide relief from inflammation-rooted conditions such as rheumatoid arthritis and osteoarthritis.

  • 2 cups chopped beets
  • 1 cup chopped apple
  • 2 cups chopped celery
  • 2 cloves garlic, chopped
  • 2 cups chopped carrots
  • 4 cups vegetable broth or chicken broth
  • 2 tbsp freshly grated ginger root
  • 1 tbsp fresh thyme or 2 tsp dried thyme
  • 1/2 tsp pink rock salt or gray sea salt
  • 1/4 cup apple cider vinegar
  • 2 cups unsweetened coconut beverage (2% fat)
  • ½-1 cup hemp or sunflower seeds
  • 2 tbsp dairy-free basil pesto (optional)

  1. Add all ingredients, except coconut beverage and seeds, to a large pot. Bring to a boil, then simmer for 10 minutes or until everything is very soft.
  2. In a blender, process the soupie with coconut beverage and seeds until smooth. Top with pesto if desired.
Makes 8 servings.

Hot Detox Super Shake

  • 1 cup water or non-dairy beverage (increase if you prefer it watery)
  • 2 tbsp. coconut oil or coconut butter (it is thicker and contains protein)
  • 1.5 tbsp. tahini or hemp hearts
  • 1.5 tbsp. collagen powder or hemp hearts
  • 1-2 tbsp. raw honey
  • 1 tbsp. lemon juice
  • 1 tsp. pure vanilla extract
  • 1/8 to 1/4 tsp. ginger
  • Pinch of turmeric
  • Pinch of sea salt
  • Recommended Boosters:
  • 1 tsp. sunflower lecithin powder
  • 1 tsp. Hawaiian Spirulina
  1. Add all the ingredients to the blender and blend until smooth.
Serves 1.

Note: Use stevia if you need a break from raw honey. If you don’t have collagen powder double up the amount of tahini or hemp seeds.

Gluten Free – Soy Free – Dairy Free – Egg Free – Nut Free

15-Minute Arctic Char with Dill Mustard Sauce

Eating Arctic char is one of the healthiest dietary choices you can make. It has a special omega-3 fat called DHA (docosahexaenoic acid), which not only reduces inflammation, but also helps to keep moods positive and memory sharp. You can use salmon or trout in this recipe if Arctic char isn’t available.

  • 1 tsp (5 mL)  liquid honey
  • 1 tbsp (15 mL) chopped fresh dill or tarragon or 1 tsp (5 mL) dried dill or tarragon
  • 1 tbsp (15 mL) natural Dijon mustard
  • 1⁄4 cup (60 mL) chicken broth
  • 4 tbsp (60 mL) fresh lemon juice, divided
  • 4 medium Arctic char fillets
  • 4 tbsp (30 ml) extra-virgin olive oil, divided
  • to taste, grey sea salt or pink rock salt
  • 3 cloves garlic, minced
  1. To make the sauce, whisk together honey, herbs, mustard, chicken broth, and 2 tbsp (30 mL) of lemon juice in a bowl. Set aside.
  2. Preheat broiler on high. Place a stainless steel skillet (be sure the handle is also stainless steel) or cast iron pan 6 inches below the broiler for about 10 minutes to get it very hot.
  3. While the pan preheats, marinate char with 2 tbsp (30 mL) fresh lemon juice, 2 tablespoons olive oil, and salt.
  4. Using an oven mitt, carefully pull pan out from under heat and place char on hot pan. Return to broiler. Keep in mind that the fish is cooking rapidly on both sides so it will be done very quickly, usually in approximately 7 minutes depending on thickness. Test with a fork for readiness. It will flake easily when it’s cooked. Char tastes best when it’s still pink inside. Place skillet contents on a serving dish and set aside.
  5. Using the same skillet, add remaining 2 tablespoons olive oil and garlic, spritz liberally with filtered water or broth to ensure the oil doesn’t overheat, and gently sautee until tender, about 1 minute. Avoid browning the garlic. Add the reserved sauce and cook on medium until it reduces and thickens. Pour over the fish and serve.
Makes 4 servings.

Creamy Asparagus Soup

No need for dairy in this soup! I have used coconut and cauliflower in this recipe to give it a thick and creamy texture. Asparagus is high in two classes of antioxidants called phenolics and flavonoids. These powerful antioxidants protect the heart and arterial walls from free-radical damage that causes the type of inflammation that can eventually lead to heart disease.

  • 3 cups asparagus, ends trimmed
  • 1 tbsp coconut oil
  • 1 clove garlic, crushed
  • 3 1/2 cups chopped leeks or white onion
  • 4 cups vegetable or chicken broth
  • 2 cups chopped cauliflower
  • 1/2 cup coconut milk
  • 1 tsp pink rock salt or gray sea salt
  • 1 tbsp nutritional yeast
  1. Cut stalks in 1/2-inch pieces and set tips aside.
  2. In a large soup pot, over medium heat, sauté oil, garlic, leeks or onion, and asparagus stalks until onions are slightly translucent, about 10 minutes.
  3. Add broth and cauliflower. Bring to a boil, cover and then lower heat and simmer for 30 minutes.
  4. Add coconut milk, salt and nutritional yeast, then purée soup with an immersion blender or food processor until smooth.
  5. Steam asparagus tips for a few minutes until tender and use as a garnish when serving the soup.
Makes 8 servings.

Pesto Sweet Potato Mash 

At one of our first romantic dinners, this recipe won the heart (and stomach!) of my husband. It’s a super-fast recipe that wows every time. Sweet potato isn’t a nightshade vegetable and is lower on the glycemic index than white potatoes, making it a great anti-inflammatory comfort food. Sweet potato has more than double the amount of fiber than two white potatoes of the same size. It’s also a great source of vitamin B6, a critical nutrient for supporting hormone balance.

  • 2 lb (900 g)  potatoes or yams, diced into 1/2 inch (1 cm) cubes
  • 4 garlic cloves, peeled and chopped
  • 1/2 cup (125 mL) dairy- and nut-free pesto (store bought, or see page XXX)
  • 1⁄4 tsp (1 mL) grey sea salt or pink rock salt
  1. Put the sweet potatoes and garlic in a large saucepan and add cold water to just cover.
  2. Bring to a boil over high heat. Reduce heat to medium-low. Simmer, covered, for 20 to 25 minutes, until potatoes are tender. Drain off the cooking water (storing it in a glass jar for sweet vegetable broth later).
  3. Mash roughly with potato masher, then add the pesto and salt.
Makes 4 to 6 servings.

Braised Greens with Garlic 

This recipe is fantastic with any type of greens (Swiss chard, kale, collards, rapini or mustard greens). Swiss chard has broad, slightly crinkly glossy leaves and wide stems that are usually white or red, but sometimes yellow, pink, or multi-colored. When cooked, the leaves taste similar to spinach but are a little more tart. Swiss chard contains an incredible amount of fiber and phytonutrients. Just 1 cup (250 mL) has 110 percent of your daily value of vitamin A, and 305 percent of vitamin K, and is only 35 calories!

  • 1 large bunch leafy greens
  • 2 tbsp (30 mL) extra-virgin olive oil
  • 2 garlic cloves, minced
  • pinch grey sea salt or pink rock salt
  • Optional Addition: 1 tbsp (15 mL) dairy- and nut-free pesto (store bought or see page XXX)
  1. Set a large pot of salted filtered water to high heat.
  2. To clean greens, plunge them into plenty of cold water. Swirl them around to loosen and remove any dirt. Keep the greens immersed (pushed under the water) for 1 minute, then lift them out of water and drain. You can use a salad spinner to dry them or just blot them on a clean dishtowel. Trim any dry or ragged ends, then roughly chop to desired size. To prepare the greens well ahead of serving time, wrap them in a towel and refrigerate in a sealed bag for up to 24 hours.
  3. Place greens in boiling water and cook for 3 minutes. Drain and transfer to a bowl of cold water to stop the cooking process and then drain again.
  4. To finish, place a large skillet over medium heat, and add the oil. Spritz liberally with filtered water or broth to ensure the oil doesn’t overheat. Add the garlic and sauté until translucent, about 20 seconds. Add the greens, and sprinkle with the sea salt. Saute greens, stirring for 3 to 5 minutes. Toss with pesto before serving if you want to add extra zip.
Makes 4 servings.

Spiced Harvest Apple Sauce 

For a delicious, healing and balanced snack, mix half a cup of harvest applesauce with a tablespoon of hemp protein powder and/or sprinkle with hemp seeds.

  • 10 cups Ambrosia apple slices
  • 1-2 tsp ground ginger (or to taste)
  • 2 tsp cinnamon
  • 1 tsp cardamom
  • 1/4 tsp ground cloves
  • 1 cup apple juice
  • 1 cup blueberries or cranberries
  • 2 tbsp hemp hearts
  1. Add all ingredients to a pot and bring to a boil.
  2. Turn down to a simmer and cook until fruit is soft, about 12 minutes.
  3. Mash fruit with a fork or blend with an immersion blender. Add the sauce to heat-safe glass containers (wide-mouth mason jars are ideal) while hot. Stores well in refrigerator for up to a week.
Note: For a low-carbohydrate version, replace 1 cup of juice with water and add 2 grams of stevia powder or 10 drops of stevia liquid.

Makes 8 cups.

Almond Butter Pears

This dessert is one of my all-time favorites. Choose slightly firm pears, as they will retain their shape better when cooked. Both fruits contain rich amounts of pectin, a soluble fiber that cleanses the liver and bowel. One pear contains 4.5 grams of fiber, which is more than the average bowl of cold cereal! By blending almonds in the food processor, you are creating your own almond butter at a fraction of the cost of purchased almond butter.

  • 1/2 cup (125 mL) almonds or sunflower seeds
  • 1/4 cup (60 mL) dried cranberries (apple juice sweetened)
  • 1 tsp (5 ml) cinnamon powder
  • 1 tsp (5 mL) grated fresh ginger root
  • 1/4 tsp (1 mL) cardamom powder
  • 1/4 tsp (1 mL) clove powder
  • 1/4 cup (60 mL) unpasteurized liquid honey
  • 4 pears
  • 1 cup (250 mL) litchi, berry or pear juice
  1. Preheat the oven to 350°F (175°C).
  2. Process the nuts or seeds, cranberries, spices and honey in a blender or food processor until smooth.
  3. Cut unpeeled pears in half and scoop out the core.
  4. Divide the nut/fruit mixture between the 8 pear halves and place them in an 8 × 8 inch (20 × 20 cm) square baking dish.
  5. Pour the juice around the fruit to keep it moist.
  6. Bake for 30 minutes, until fruit is tender. Serve warm.
Makes 4 servings.

“Rawtella” Hot Chocolate

Coconut butter and cocoa powder make this creamy, chocolaty treat a great drink that will be beneficial before or after your workout. Cocoa powder contains caffeine, which has been shown to delay the onset of muscle fatigue by helping the body use its fat stores as energy. Coconut butter is high in medium-chain triglycerides (MCTs), which are rapidly absorbed by the body and immediately converted into fuel for the organs and muscles to use during a workout. This treat is also great for after a workout because the body is primed to absorb these calories and use them to replace the glycogen in the liver.

  • 3 cups unsweetened coconut beverage
  • 1 tbsp coconut butter
  • 2 tbsp hazelnut butter
  • 1/4 cup raw cocoa powder
  • 1/4 cup raw honey
  • 1 tbsp pure vanilla extract
  • pinch pink rock salt or gray sea salt
  • 1/8 tsp ground ginger
Optional Superfood Booster:
  • 2 tbsp lacuma powder or tiger nut powder or mesquite powder or 1 tbsp extra honey
  1. Place coconut beverage in a medium pot and heat until hot but not boiling.
  2. Add remaining ingredients to a blender, finishing with hot coconut beverage, and blend until well combined. If not using the sweet superfoods listed, be sure to add the extra honey, or taste and adjust sweetness to personal preference.
Makes 4 cups.

Roasted Cauliflower and Coconut Soup 

Cauliflower contains a compound called sulforaphane that acts as an antibacterial agent for the bacteria helicobacter pylori. This type of bacteria is found in the stomach and is one of the biggest causes of gastric ulcers, as well as being linked to stomach cancer. Sulforaphane has also been shown to kill the bacteria that have become resistant to conventional antibiotics! Recipe adapted from Jamie Oliver.

  • 2 onions
  • 600g cauliflower
  • 4 cloves of garlic
  • 1 heaped tsp ground cinnamon
  • 1 heaped tsp garam masala
  • Olive oil
  • 1 handful of unsweetened coconut flakes
  • 1 x 400g tin of full-fat coconut milk
  • 600ml vegetable stock or bone broth
  1. Preheat your oven to 350F.
  2. Peel and cut the onions into 1cm wedges and trim then cut the cauliflower into even-sized florets. If it has the leaves on, don’t cut them off, roast those too.
  3. Place it all in a roasting tray with the unpeeled garlic cloves and sprinkle with the cinnamon and ras el hanout. Season well, and drizzle everything with a good glug of olive oil.
  4. Toss it all together and pop into the oven for 25 to 30 minutes, until cooked through and a little charred.
  5. Scatter the coconut flakes on to a small tray and pop into the oven for the last few minutes to toast – they should only need 3 to 4 minutes.
  6. When the veg are ready, remove the garlic cloves and scrape all the veg into a large saucepan. Squeeze the garlic out of its skins and add them too. Pour in the coconut milk, add the stock and gently bring to the boil.
  7. Reduce the heat a little and simmer for 5 minutes, then remove from the heat. Using a stick blender, blitz the soup until creamy and smooth, adding a splash more water if it is too thick.
  8. Taste and adjust the seasoning, and serve topped with the toasted coconut flakes.


Butter Me Chicken

This is a “better butter chicken” because in this version, olive oil and coconut milk replace the dairy you find in the Indian classic. If you are running short on time, use an organic rotisserie chicken in place of cooking from scratch. If sensitive to nightshades, you can enjoy an adapted recipe by removing the curry powder and tomatoes. The garlic, ginger, cinnamon, cumin, cloves, cardamom and coriander all carry anti-inflammatory power!

  • 2 lbs boneless, skinless chicken breast or thighs, cut into bite-sized pieces (approximately 2 breasts and 2 thighs or 6 thighs)
  • 1/4 cup coconut milk
  • 2 tbsp  fresh lemon juice
  • 2 tsp minced garlic
  • 1 tbsp grated fresh ginger root
  • pinch pink rock salt or gray sea salt
Butter Chicken Sauce:
  • 1 tbsp extra-virgin olive oil
  • 1 1/2 cups thinly sliced yellow onion
  • 2  cloves garlic, minced
  • 2 tsp powdered ginger
  • 1 tsp curry powder (omit if sensitive to nightshades)
  • 1 tsp cinnamon
  • 2 tsp cumin
  • 1/8 tsp cloves
  • 1/2 tsp cardamom
  • 1/2 tsp coriander
  • 28 oz can diced tomatoes, drained (or applesauce if sensitive to nightshades)
  • 2 tbsp fresh lemon juice
  • 1/2 tsp pink rock salt or gray sea salt
  • 2 tbsp coconut sugar or honey
  • 1 cup coconut milk
  • 2 cups minced fresh cilantro
  1. Combine marinade ingredients in a glass bowl. Place chicken in marinade and refrigerate for 1 to 8 hours.
  2. Mix all dry spices into a small mixing bowl and put aside. Once chicken has finished marinating, prepare sauce by sautéing oil, onion, garlic and spices in a large-sized saucepan over medium heat for 3 minutes, until onion is translucent. Add chicken with marinade and stir. Cook for 5 minutes until chicken has started to cook.
  3. Add tomatoes (drain by removing 1 cup of tomato juice from can), lemon juice, salt and sweetener. Boil for 5 minutes. Reduce heat and simmer for 20 minutes uncovered until chicken is cooked through. Add coconut milk and taste for spice level.
  4. Garnish with minced fresh cilantro.
Makes 6 servings.

Quinoa Pomegranate Tabbouleh

In recent years, the pomegranate has been designated a “superfood” because of its high nutritional content, including dietary fibre and folate, vitamin C and vitamin K. Since ancient times, the fabulous fleshy seeds were used for fertility, but it turns out they do so much more. Click here to learn more about pomegranate.

  • 1 cups quinoa
  • 1.5 cups water
  • 1 cup pomegranate seeds
  • 1 cup fresh mint, chopped
  • 1/2 cup pecans, chopped
  • 1/3 cup organic olive oil
  • 3 tbsp lemon juice
  • 1/8 tsp pink rock or grey sea salt
  1. Bring quinoa and water to a boil, lower heat and simmer for 20 minutes. Let cool.
  2. Meanwhile, seed pomegranate and chop the mint and pecans.
  3. Once quinoa has cooled, combine all the ingredients in a medium bowl and mix well.
  4. Serve immediately or cover and refrigerate for up to 3 days.