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Detox-Friendly Snacks To Help You Get Clean

Looking for three healthy snacks that are gluten-free, allergy-friendly, paleo and detox-approved? Enjoy one of these dips with a flax cracker, celery sticks, red pepper slices for an afternoon snack. Snack healthy and kick the afternoon exhaustion to the curb.

Ingredients for ​Guacamole

Serves 2

  • 1 small tomato, chopped
  • 1/4 bunch cilantro, chopped
  • 2 avocados
  • 1 small red onion, diced
  • 1 small garlic clove, minced
  • 1 teaspoon cumin
  • sea salt + black pepper to taste
  • dash of cayenne pepper (optional)


Step 1

Split the avocado in half and twist apart. Remove the pit. Scoop out the avocado meat with a spoon into a bowl. Add the red onion, garlic, cumin, salt, black pepper and cayenne (optional). Mash with a fork.

Step 2

Add chopped tomato and cilantro. Mix thoroughly and serve immediately. Note: It is best to serve the guacamole immediately. However if you plan to serve the guacamole within the hour, squeeze a bit of lemon juice to retain the bright green color of the avocado.

Pumpkin Seed Pate

Serves 3-4

  • 2/3 cup raw pumpkin seeds, soaked for 8 hours
  • 1 scallion
  • 1 large celery rib
  • 1 large clove of garlic
  • 2 teaspoons dried thyme
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 large lemon, zested and juiced
  • 1/4 cup extra virgin olive oil
  • 1 large lettuce leaf to use as a wrap (romaine, butter leaf, radicchio, etc.


Step 1

Add the pumpkin seeds, scallion, celery, garlic, thyme, sea salt, black pepper, lemon zest and juice, and extra virgin olive oil to a blender. Blend until well incorporated.

Step 2

Assemble the wrap: Add 2 teaspoons of pâté to a lettuce leaf. Top with suggested pâté toppings. Roll and serve immediately. Suggested pâté toppings: shredded carrot, sliced avocado, sliced red pepper, chopped red onion, sliced cucumber, sprouts.

Detox Pesto

Serves 3-4

  • 1 cup washed, loosely packed fresh basil leaves
  • 1/2 cup fresh parsley leaves, cilantro, or mint
  • 2 sundried tomatoes
  • 2 cloves garlic
  • 1 lemon, juiced
  • 1/4 cup quality, cold pressed extra virgin olive oil, as needed
  • sea salt, to taste


Step 1

Combine the basil, parsley, sundried tomatoes, garlic, and lemon juice in a food processor bowl; pulse and process the mixture until it is finely chopped. Slowly add extra virgin olive oil in a steady drizzle as you pulse the processor on and off. Process until it becomes a smooth, light paste. Add enough olive oil to keep it moist and spreadable. Season with sea salt.

Step 2

Cover tightly and chill in the refrigerator for at least 1 hour to saturate the flavors. If storing overnight, pour a thin layer of extra virgin olive oil over the top of the pesto to help keep it bright green.

Mughlai Jackfruit

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