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10-Day Detox Superbowl Recipes

10-Day Detox Superbowl Recipes

“Here are three of my personal favorites recipes to bring to a party or just share with family at home.” – Mark Hyman, MD

Lisa’s Famous Guacamole
Shrimp Salsa
Dr. Hyman’s Raw Kale Salad

Lisa’s Famous Guacamole

Here is another fabulous guacamole recipe with fresh jalapeños to give it a little extra heat and an anti-inflammatory kick.

Serves: 10
Prep time: 10 minutes


  • 5 avocados, halved, pits reserved
  • 2 garlic cloves, minced
  • 1 medium red onion, finely chopped
  • 1/2 cup chopped fresh cilantro, a few leaves reserved for garnish
  • 1 jalapeño pepper, seeded and finely chopped
  • juice of 2 limes
  • sea salt to taste
  • 1 medium tomato, finely chopped


  1. Scoop out the avocado flesh with a large spoon and place in a medium bowl. Using a large fork or potato masher, mash the avocados until spreadable but still chunky.
  2. Add the garlic, onion, cilantro, jalapeño, lime juice, and salt and stir to combine. Taste for seasoning and adjust with additional salt or lime juice if needed.
  3. Garnish with the tomato and a few cilantro leaves. Serve with raw crunchy vegetables such as celery, sugar snap peas, carrots, jicama, etc. Any leftover guacamole can be stored in the refrigerator for up to 3 days. (To help prevent browning, place an avocado pit in the mixture and put a layer of plastic wrap on the surface of the dip before covering the container.)

NUTRITIONAL ANALYSIS: per Serving (1/3 cup): calories 102, fat 9 g, saturated fat 1 g, cholesterol 0 mg, fiber 4 g, protein 1 g, carbohydrates 6 g, sodium 130 mg

Shrimp Salsa

A protein-rich salsa is a great addition to any meal. Try it with gluten-free seed crackers.

Serves: 8
Prep time: 10 minutes
Cook time: 5 minutes Chill time: 3 hours


  • 1 1/2 pounds raw shrimp, peeled and deveined
  • 1 large red onion, finely chopped
  • 2 plum tomatoes, seeded and finely chopped
  • 1 small jalapeno pepper, seeded and finely chopped
  • 3 avocados, peeled, pitted, and finely chopped
  • 1 large bunch cilantro (about 3 ounces), finely chopped
  • 6 garlic cloves, finely chopped
  • juice of 8 limes
  • 1 (15-ounce) can tomato sauce
  • sea salt and freshly ground black pepper
  • 4 cups of sliced celery, cucumber, or other crunchy vegetables, for dipping


  1. In a saucepan, bring about 2 quarts of water to a boil over high heat. Add the shrimp and cook until just pink, 2 – 3 minutes.
  2. Drain the shrimp, reserving 1/4 cup of the cooking liquid, and transfer the shrimp to a large bowl of ice water to stop them from cooking further. Once the shrimp are cold, drain and chop them into bite- size chunks.
  3. Add the shrimp pieces to a large nonreactive container along with the onion, tomatoes, jalapeno, avocados, cilantro, garlic, lime juice, and tomato sauce. Season generously with salt and pepper and mix well. Cover the container and put it in the refrigerator to marinate for at least 3 hours.
  4. Serve as a dip with crunchy vegetables. Any leftover shrimp salsa can be stored in the refrigerator for up to 3 days.

NUTRITIONAL ANALYSIS: per Serving (1 cup): calories 195, fat 10 g, saturated fat 1.5 g, cholesterol 0 mg, fiber 7.1 g, protein 14 g, carbohydrate 16.3 g, sodium 289 mg

Dr. Hyman’s Raw Kale Salad

Massaging finely chopped kale with lemon and olive oil breaks down the kale’s stiffness and bitterness, leaving you with tender greens bursting with flavor. Don’t skimp on the chopping! Not having to chew through large pieces of raw kale increases your eating pleasure.

Serves: 4
Prep time: 10 minutes
Cook time: 10 minutes


  • 1 large bunch kale, stemmed and finely chopped
  • 1 zest and juice of a large lemon
  • 1/4 cup extra virgin olive oil
  • 1 clove garlic, minced
  • 1/8 teaspoon sea salt
  • 1/4 cup toasted pine nuts
  • 1/4 cup currants
  • 1/2 cup kalamata olives, chopped and pitted


  1. Place the kale in a large salad bowl and add the lemon zest and juice, olive oil, garlic, and salt. Massage the mixture with your hands for 1–2 minutes to soften the kale.
  2. Add the remaining ingredients and toss to combine.
  3. Allow the salad to rest and soften for about 15 minutes before serving. Kale salad is best if eaten the same day but can be stored overnight in the refrigerator.

NUTRITIONAL ANALYSIS : per Serving (1 cup): calories 227, fat 21 g, saturated fat 3 g, cholesterol 0 mg, fiber 3 g, protein 4 g, carbohydrate 11 g, sodium 234 mg

To see more recipes like these, I encourage you to look at my Blood Sugar Solution Cookbook.

Mark Hyman MD is the Director of Cleveland Clinic’s Center for Functional Medicine, the Founder of The UltraWellness Center, and a ten-time #1 New York Times Bestselling author.

If you are looking for personalized medical support, we highly recommend contacting Dr. Hyman’s UltraWellness Center in Lenox, Massachusetts today.