mid-week detox salad
Hey friends! Today seems like a good day to talk about nourishing.
Beginning with our bodies, let’s add this mid-week detox salad to the menu. Why mid-week and not Monday? For me, mid-week detox works. Regardless, just pick a day and treat your body to less and more. Less sugar, less caffeine, more from veggies, sprouted grains, and maybe the addition of helpful adaptogens to help your body counteract the effects of stress and warming spices like turmeric to balance and reduce inflammation.
Perfection is impossible to attain but we can be more mindful of what we put in our bodies. Deciding what is the healthiest way to eat can seem overly complicated but in fact it’s really not. Rather than tackling everything all at once, try taking baby steps .. beginning with simplifying. Eat the color of the rainbow, choosing what’s in season, local, and minimally processed. More plants and non GMO is also good and when you choose poultry and beef, check the label and look for pasture raised, organic, grass fed, wild, etc. This indicates that some effort is being made to offer healthier alternatives to mass production facilities.
Why we enjoy this salad
- Sometimes salads are veggie heavy and after a while you just get tired of chewing;) For that reason, when I put together a salad I add more than just vegetables. Chopped nuts, dried fruit, toasted coconut, hemp seeds, beans, etc.. are all quick, healthy additions and then there’s the dressing. Most of the time I go for this dressing because it’s really basic and goes well with everything.
- This detox salad is packed full of nutrient dense greens (kale, cilantro, and parsley) and topped with protein rich garbanzo beans, roasted coconut, and hemp seeds.
- The dressing contains Tahini, olive oil, and fresh ginger. It’s so yummy so don’t skimp on the dressing when serving.
- It’s like a perfect protein salad with the added hemp seeds. You can sprinkle on some Nutritional Yeast Seasoning for a cheesy flavor if you’re missing that.
Serve with cedar plank grilled salad and corn on the cob or roasted potatoes for a healthy meal that everyone will enjoy!
(Two more favorites for summertime: strawberry spinach salad
Healthy eating is just part of the pie. Our bodies will be more productive and better equipped to handle daily stress when we eat well, sleep well, and manage stress. Make sure to use and diffuse essential oils to improve your overall sense of well-being. Learn more about the health benefits and how to use essential oils in your home by heading over to this blog post. You can also go to essential oils at the top of the blog to read more about wellness and read more tips on how to take better care of yourself and your family.
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Mid-Week Detox Salad
This salad is delicious and really satisfying and filling. Serve with grilled salmon and potatoes or corn for a healthy summer meal.
- 3 cups dino or tuscan kale sliced into thin pieces
- 1 1/2 cups broccoli
- 1 cup purple cabbage
- 1/4 cup parsley
- 1/4 cup or more cilantro
- 1 1/2 tbsp hemp seeds
- 1 ruby red grapefruit sections only
- 2 ripe avocados
- 2 tbsp roasted pumpkin seeds
- 2 cups chickpeas
- 1/2 cup unsweetened flaked coconut
- 1 tbsp tamari or braggs aminos
- 3 tbsp sesame or coconut oil
- 1/4 cup olive oil
- 1/3 cup Tahini
- 1 lemon use zest and juice
- 1 tsp grated ginger
Start by preheating the oven the oven to 425 degrees fahrenheit. Spread towel dried chickpeas out on parchment paper.
Add coconut flakes, 1 tsp of tamari or soy sauce, sesame oil and roast for a total of about 30 minutes. I usually give all the beans a stir mid-way through this process.
Remove chickpeas when done and set aside.
Prepare dressing by adding tahini, olive oil, tamari, the zest and juice from a lemon, ginger, salt, and pepper to a medium size bowl. Stir to combine or blend in a food processor.
Chop of all your veggies and toss with the dressing.
Top with garbanzo beans, grapefruit sections, avocado, hemp and pumpkin seeds.
For this salad, make sure all the ingredients are finely chopped. You can add your choice of herbs and almonds or walnuts in place of roasted pumpkin seeds if you'd like. If you are planning to serve this salad to company, feel free to make the dressing and chickpeas the day ahead or morning of to help keep you on track with meal prep. This salad also makes great left overs!