From celery juice cleanses to butter coffee, I’ve seen it all in my time as a health journalist.

So when I heard about leading nutritionist Dominique Ludwig’s ‘healthiest meal in the world,’ I knew I had to try it.

The three-course meal she shared with The Telegraph is designed to be packed with heart-healthy, cancer-fighting antioxidants and nutrients.

While I was excited at the prospect, the long list of ingredients was daunting – not least because I’d be the first to admit that my skills in the kitchen are limited. 

Anything with more than three ingredients makes me sweat. Though, I was excited to see my favorite treat, chocolate, had made the cut.

At the grocery store, I wandered the aisles in search of nigella seeds and sauerkraut, racking up a nearly $150 bill before I lugged home two heavy bags. 

This definitely isn’t a ‘throw it together after work’ kind of meal.

Ludwig’s recipes require their fair share of planning and prep. For instance, rather than buying labneh, she suggests making your own spread, which involves a lengthy draining process.

But the recipes do each yield four servings, so I had my meal prep taken care of Monday through Thursday (though that did mean eating the same dinner all week!).

As for the touted health benefits – Scott Baptie, a nutritionist, told the Daily Mail that the ‘gut-friendly, heart-loving and actually tasty’ meal is ‘a nutrient-packed winner.’

‘From probiotic-rich labneh to omega-3-loaded mackerel and a chocolate mousse that’s secretly tofu and tahini, it’s a culinary tick-list of health wins,’ he said.

‘There’s clever use of fiber, fermented foods, good fats and plant diversity, which all support digestion, energy and satiety.’

Here’s the breakdown of how my four-day, ultra-healthy diet trial went, from the cooking to the flavors and how I felt at the end of it all.

Appetizer 

Dish: Parmesan-crusted broccoli with labneh and roasted tomatoes

Calories: 313

Protein: 24 grams

Fiber: 5 grams

Rating out of 5: 3

I was excited to hear that something covered in parmesan cheese could be considered healthy.

Ludwig uses Greek yogurt and salt to make a labneh-type base for her dip (mix the salt and yogurt together, pour into a muslin and leave the mixture to drain overnight in the fridge so it becomes thick and creamy).

I then roasted plum tomatoes with garlic and folded them into the labneh, before topping it off with drizzled extra virgin olive oil, nigella seeds, and the zest and juice of a lemon. 

Ludwig says the protein and prebiotics in labneh, a fermented Middle Eastern yogurt spread, will keep you fuller for longer and cut down on unhealthy snacking.

Labneh also contains beneficial bacteria for the gut microbiome. This helps with digestion and immunity.

Tomatoes are meant to support heart health as they contain the antioxidant lycopene, which a study published in the Canadian Medical Association Journal has shown to be associated with a decreased risk of chronic disease.

I also topped the dip with basil, which contains antioxidants that help reduce oxidative stress in the body. The herb also contains vitamin C, zinc and iron, which all help support a healthy immune system.

The second part of this course is the baked broccoli that has to be boiled and topped with grated parmesan cheese. 

Broccoli is full of magnesium, which helps regulate muscle and nerve function, blood sugar levels and blood pressure. It also helps the body make protein, bone and DNA.

Research has also shown people with a higher intake of magnesium have a lower risk of developing type 2 diabetes and osteoporosis. 

Broccoli also contains glucosinolate compounds, which a 2021 study found ‘are important components in the prevention and treatment of multiple chronic disorders,’ such as diabetes, high blood pressure and cardiovascular disease.

As for the parmesan, it contains calcium and is a good source of the vitamin B12, which is essential for maintaining brain health, forming red blood cells and making DNA.

VERDICT: While this appetizer was very satisfying, the overnight prep was certainly a deterrent from making it again. 

It’s definitely a recipe I’ll keep in mind if I want to go the extra mile at a dinner party.

Entrée 

Dish: Citrus mackerel salad

Calories: 630

Protein: 29 grams

Fiber: 16 grams

Rating out of 5: 5

Ludwig’s main course is fried mackerel atop a watercress-based salad with orange slices, fennel, red onion, beetroot, chickpeas, black olives, pumpkin seeds, sauerkraut, extra virgin olive oil and lemon.

The fish is one of the healthiest you can eat, as it contains omega-3 fatty acids, which research shows are essential for brain and heart health.

I pan fried the mackerel in olive oil, which is full of monounsaturated fats (good for heart health) and polyphenols (powerful antioxidants that can contribute to blood sugar control, a reduction in inflammation and lower cancer risk).

Chickpeas are full of fiber, which regulates blood sugar and improves digestion. 

The beetroot acts as a potent source of folate, which plays a key role in heart, brain and liver health, as well as reducing blood pressure.

The fennel, red onion and orange, meanwhile, all contain vitamin C for an immune system boost.  

VERDICT: The dish was definitely filling and, to my surprise, I actually enjoyed eating it. 

I felt satisfied, and I didn’t experience my usual post-dinner slump in energy that makes me want to crawl into bed.

Also absent were my typical craving for a sweet treat, which could be a testament to the salad’s blood sugar control coupled with the protein and fiber levels.

Still, I had one more course to go.

Dessert 

Dish: Tofu chocolate mousse with blueberries

Calories: 250

Protein: 7 grams

Fiber: 5 grams

Rating out of 5: 3

I have to say, from a taste perspective, I was skeptical of this dessert because it uses silken tofu and tahini for the base of the mousse.

To make it, the two ingredients are simply blended with melted dark chocolate and cacao powder until smooth. 

Both the tofu and tahini provide a rich source of calcium – which supports bone and muscle health – while the tofu specifically brings protein and magnesium to the dish.

The dark chocolate and cacao powder also contain fiber, iron, magnesium and zinc, which are all known to improve energy and muscle function while supporting nervous system function, too.

Dark chocolate has been associated with improved heart health and lower blood pressure, while the garnish of blueberries is also welcome – they’re packed full of antioxidants.

VERDICT: To my happy surprise, the cacao powder, dark chocolate and blueberries kept things deliciously sweet.

Conclusion 

Over the course of my four-day experiment, I felt satisfied – never overstuffed – and didn’t experience that post-dinner dip in energy I’ve come to expect.

Usually plagued by my sweet tooth, I didn’t find myself craving sugar after my main course – which primed me perfectly for the protein-rich dessert that followed. 

Realistically, Ludwig’s appetizer and dessert both require more prep work than I’d like after a busy day at the office. I probably won’t be rushing to make them again.

However, I did really enjoy the mackerel salad, which was easy to prepare by comparison. I’m already looking forward to the next time I make it.

Overall, by the end of the week, I was surprised – not just by how much I had enjoyed the meals – but by how good I truly felt.