Tag: salad

Apple Carrot Ginger Salad

Spice up your cleanse with this Apple Carrot Ginger Salad!

INGREDIENTS

  • 2 medium apples (e.g., tart or sweet varieties) such as Granny Smith or Honeycrisp)
  • 2 large carrots
  • 2 stalks celery (optional)
  • 2 shallots
  • 1/2 cup fresh mint leaves
  • 1 inch fresh ginger, minced or grated
  • 2 Tbsp. organic olive oil
  • 3 Tbsp. organic rice wine vinegar
  • 1/2 tsp. fresh ground black or mixed peppercorns
  • 2 large carrots
  • 2 stalks celery (optional)
  • 2 shallots
  • 1/2 cup fresh mint leaves
  • 1 inch fresh ginger, minced or grated
  • 2 Tbsp. organic olive oil
  • 3 Tbsp. organic rice wine vinegar
  • 1/2 tsp. fresh ground black or mixed peppercorns

DIRECTIONS

Chop or julienne apples, carrots, celery, and shallots. Set aside. Finely chop mint leaves. Mince or grate ginger.

In a large bowl, whisk together oil, vinegar, ground pepper, mint leaves, and ginger until you see the oil and vinegar emulsify (become creamy). Add shallots, celery, apples, and carrots and toss until evenly coated.

Refrigerate and serve. Make ahead for a delicious, hearty raw salad any time of day throughout the week.

If you are not doing a cleanse, it’s lovely to garnish this with some chopped toasted cashews.

Kale, Apple, and Carrot Salad

Spice up your cleanse diet with this Kale, Apple, and Carrot Salad

INGREDIENTS

  • 4 cups kale, thinly sliced
  • 1 apple, chopped
  • 1 large carrot, shredded
  • 1 cup parsley, chopped
  • 1 large lemon, juiced
  • 4 Tbsp. extra-virgin olive oil
  • 1/4 tsp. black pepper

DIRECTIONS

Combine ingredients in a large bowl and toss.
Taste and adjust seasoning as needed.

PRO TIPS

Massage kale with clean hands to soften before slicing if desired.

Cauliflower Tabbouleh

A different addition to your cleanse diet can be the Cauliflower Tabbouleh

INGREDIENTS

  • 1 head cauliflower, pulsed in food processor to size of rice grains
  • 1 English cucumber, diced small
  • 1 tomato, seeded and diced
  • 1/2 to 1 cup chopped parsley
  • 1/2 cup chopped mint
  • 2 spring onions, diced small

     DRESSING

  •   Juice of 2 lemons
  •   6–7 Tbsp. olive oil
  •   1 tsp. diced garlic
  •   1/4 tsp. pepper

DIRECTIONS

Break the cauliflower into smaller pieces and place in the food processor. Pulse 5–10 times depending on desired size. Add all ingredients up to dressing and toss. Put all dressing ingredients into a jar and shake well. Dress salad and taste.
Add more pepper and lemon as needed.

Fall Harvest Honeycrisp Apple and Kale Salad

Spice up your cleanse diet with this Fall Harvest Honeycrisp Apple and Kale Salad

INGREDIENTS

  • 1/2 tsp. ground cinnamon
  • 10 oz. of kale, shredded
  • 2 Honeycrisp apples, thinly sliced
  • Arils from 1 pomegranate
  • Homemade dressing

DRESSING

  • 2 Tbsp. extra-virgin olive oil
  • 2 Tbsp. lemon juice
  • 1 shallot, thinly sliced
  • 1 Tbsp. fresh thyme leaves
  • Pepper to taste
  • 1 pinch crushed red pepper flakes

DIRECTIONS

Prep and massage kale to soften the leaves if desired.
Combine ingredients in a large bowl and toss with dressing.

Sautéed Broccoli and Spinach

Tasty and easy addition to your cleanse diet is the Sautéed Broccoli and Spinach

INGREDIENTS

  • 1 head of broccoli
  • 5 oz. spinach
  • 2 cloves garlic, minced
  • 1–2 Tbsp. olive oil
  • Pepper to taste
  • Red pepper flakes to taste
  • Fresh lemon juice

DIRECTIONS

Lightly sauté broccoli in olive oil and garlic for a few minutes. Add in spinach and cook for another few minutes. Top with fresh lemon juice, pepper, and red pepper flakes.

10-Minute Lemon Garlic Sautéed Bok Choy

Go for the greens in your cleanse diet with the 10-Minute Lemon Garlic Sautéed Bok Choy

INGREDIENTS

  • 1 pound baby bok choy
  • 1-1/2 Tbsp. extra-virgin olive oil
  • 3 garlic cloves, minced
  • Pinch of crushed red pepper flakes
  • Half of a lemon, cut into wedges

DIRECTIONS

Remove any discolored outer stalks of the bok choy and discard them (or save for stock later). Place bok choy into a colander and rinse with cool water, rubbing any grit or dirt from between the leaves. Trim the ends, then slice each bok choy in half lengthwise. Or if they are large, cut into quarters. Pat dry.

Add oil, garlic, and red pepper flakes to a large, room temperature skillet. Place over medium heat and cook, stirring occasionally, until the oil begins to bubble around the garlic but before the garlic starts to turn light brown.

Toss in the boy choy and spread into one layer. Cook, without stirring, until the bottom is starting to turn brown, about 2 minutes. Flip, then cook another 2 minutes or until the green leaves have wilted and the white bottoms are beginning to soften but still have some crunch.

Transfer to a platter, then squeeze 2 lemon wedges on top.

Serve with more lemon wedges on the side.

Tomato, Cucumber, and Avocado Salad

Enjoy this Tomato, Cucumber, and Avocado Salad with your cleanse!

INGREDIENTS

  • 1 cup grape tomatoes, halved
  • 1/2 English cucumber, sliced and quartered
  • 1 avocado, chopped
  • 1/4 cup cilantro, chopped
  • Red onion (optional)

DRESSING

  • 3 Tbsp. lemon juice (roughly 1/2 lemon)
  • 1 Tbsp. extra-virgin olive oil
  • 1/4 tsp. pepper

DIRECTIONS

Combine ingredients and toss with dressing.

Detox Herb Salad

Make your cleanse diet more interesting with this Detox Herb Salad

INGREDIENTS

  • 1 head of broccoli, chopped
  • 1/2 head cauliflower, chopped
  • 1 large carrot, shredded
  • 1 pear, chopped
  • 1/4 cup minced red onion
  • 1/2 bunch cilantro, minced
  • 1/2 bunch dill, minced
  • 1/2 bunch mint leaves, minced

DRESSING

  • 2 lemons, juiced
  • 1/4 cup extra-virgin olive oil
  • 1 Tbsp. apple cider vinegar
  • 1/4 tsp. black pepper

DIRECTIONS

Add lemon juice, apple cider vinegar, olive oil, and black pepper to a container with a lid. Shake vigorously until well blended.

Taste and adjust seasonings to your preference. Allow dressing to sit for at least 15 minutes before tossing with your salad.

Chop broccoli and cauliflower into small pieces for easier digestion. Try pulsing them in a food processor or use a sharp knife to chop into bite-sized pieces.

Combine in a large salad bowl along with shredded carrot, chopped pear, red onion, cilantro, dill, and mint. Add enough dressing to coat the salad but not drown it.

Mix thoroughly. And enjoy!!!

Lemon Garlic Zucchini Noodles

Not exactly noodles, but a tasty addition to your cleanse diet can be Lemon Garlic Zucchini Noodles

INGREDIENTS

  • 2 medium zucchini, spiralized
  • 2 cloves garlic, minced
  • 2 Tbsp. olive oil
  • 1 lemon, halved
  • 1 tsp. chopped parsley

DIRECTIONS

To a small saucepan over low heat, add garlic and oil. Cook until garlic is lightly browned. Squeeze in the juice from half a lemon, add parsley, and mix.

To a large pot over medium-high heat, add zucchini noodles and cook until zucchini is just tender, stirring as needed to cook evenly. To make this dish healthier, you don’t need to add any oil while cooking the zucchini. Drain any water produced by zucchini noodles from pan. Add in sauce and toss until noodles are evenly coated. Squeeze juice from remaining lemon half over noodles. Serve immediately.

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