Detox Salad

Detox Salad

On Christmas and New Year’s Eve meals, most of us have thought only on pleasure that food and drinks give. Concern about what has happened to our body comes afterwards. Why not try detoxifying the body?  We have all heard about this term. Cleansing and detoxification, these trendy and popular ways of clearing out terrible toxins from our body and make us healthier. According to dietitian Andy Bellatti and nutrition researcher Kamal Patel, cleansing or detoxification has basic goals: to remove “harmful” things from our body. Sometimes, they aim to target a specific organ like the liver or colon, and supposedly, detoxing makes you feel better. In the medical field, toxins can refer to just about anything, from alcohol, to foods, to medicines, to asbestos. “Detoxing” can also refer to treatment for drug addiction, but that’s very different here, we’re specifically discussing these food-and-drink cleanses. In one of our articles we have mentioned detox drink , and in this one we will add to the list of “moves” toward healthy living “Detox salad”. It has all the ingredients which make it the perfect one to cleanse the body from toxins. Dried currants have no cholesterol or saturated fat. Parsley contains two types of unusual components that provide unique health benefits. The first type is volatile oil components—including myristicin, limonene, eugenol, and alpha-thujene. The second type is flavonoids—including apiin, apigenin, crisoeriol, and luteolin. These are two of many powerful healthy foods included in this detox salad that are healthy as well, so enjoy it!

 

Ingredients

  • heads broccoli
  • 2 1/2 cups of roughly cut cauliflower florets
  • large carrots, roughly chopped
  • 3/4 cup chopped parsley
  • 1/2 cup sunflower seeds
  • 1/4 cup raw pumpkin seeds
  • 1/2 cup raisins
  • cup dried currants
  • 1/4 cup freshly squeezed lemon juice
  • 1/8-1/4 teaspoons sea salt
  • 1/2 teaspoon black pepper

 

Cooking method

  1. Place the broccoli florets into a food processor and pulse until chopped very fine. Empty out into a large bowl.
  2. Do the same with the cauliflower florets. Depending on the size of your food processor you may have to work in batches.
  3. Next add the carrots and pulse until finely chopped and add to the bowl along with the broccoli and cauliflower. Give it a good stir to mix everything together.
  4. Stir in the parsley, sunflower seeds, pumpkin seeds, raisins and currants. Add the lemon juice, salt and pepper.
  5. To store: keep refrigerated in a tightly sealed container. I like to keep it in a big sealed glass container because I find that the glass keeps the salad fresher than plastic.

 

 

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