Having a natural lifestyle is one of the best ways to live a healthy, sustainable life. Having a clean, whole food based diet rich in antioxidants, and avoiding harmful toxic substances is the key to be truly healthy and living in harmony with the world that surrounds us. Unfortunately, in the world we live in today, it’s simply not possible to always avoid some toxins to enter our body. To minimize the health impact of those substances, it’s important to learn how to support our body’s natural detoxification process. For that, the body needs to have a good supply of nutrients that helps the natural detoxification process. Eating whole foods is the best way to insure that we have enough of the natural body detox nutrients. While most people associate detox diet with starvation, eating nutrient dense foods and cutting back on common dietary toxins will help your body detox naturally. Try the following nutritious and delicious recipes using common detox foods.
Dandelion and Bitter Greens with Spicy Lemon-Basil Vinaigrette
Makes 4 to 6 servings
- 1 pound dandelion greens, stems removed and discarded
- 1 small head chicory, outer ribs discarded and remainder torn into 1-inch pieces
- 1 small head radicchio, leaves torn into bite-sized pieces
- 1 medium Belgian endive, sliced crosswise
- 1/4 inch thick
- 2 cups packed baby spinach
- 1/4 to 1/2 cup chopped parsley
- 2 medium carrots, grated
- 2 medium stalks celery, thinly sliced on the diagonal
- 1/4 cup olive oil
- 1/4 cup fresh-squeezed lemon juice
- 2 tablespoons minced fresh basil leaves
- 1 or 2 small garlic cloves, pressed
- Dash cayenne pepper
1. In a medium bowl, combine dandelion greens, chicory, radicchio, endive, spinach, parsley, carrots and celery. Toss to mix.
2. In a small jar with a tight-fitting lid, combine olive oil, lemon juice, basil, garlic and cayenne. Shake vigorously to blend well. Season with sea salt and white pepper.
3. Just before serving, toss greens with just enough dressing to lightly coat leaves. Serve immediately.
Kale, Blueberry, Goji and Avocado Salad
- 2 small bunches of Tuscan kale
- 1 tablespoon olive oil
- 1/4 cup dried goji berries (soak them if they’re very hard or dry)
- 1/4 cup pumpkin seeds, soaked overnight, drained
- 1 cup blueberries
- 1 medium avocado, cubed
1. Remove stems and center ribs from kale. Stack leaves and thinly slice crosswise into ribbons. Drizzle with oil, and sprinkle lightly with sea salt and white pepper. Using hands, massage oil and salt into kale leaves. Let stand for 5 to 10 minutes.
2. Add goji berries, pumpkin seeds and blueberries to salad, and toss to mix. Divide between individual plates, top with avocado, and serve.
Grilled Baby Artichokes with Grapefruit and Rosemary
- 16 baby artichokes
- 1 medium lemon
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- Juice and zest of one red grapefruit
- 1 tablespoon finely minced fresh rosemary leaves
- 3 cloves garlic, minced
- 1/4 teaspoon white pepper
- 1 large red grapefruit, cut into 12 thin wedges
1. Fill a medium glass bowl with cold water and squeeze lemon into the water. Cut off stems of artichokes near the base. Remove tough outer leaves, leaving softer, yellowish-green inner leaves, then cut the top 1/3 off. As you trim each artichoke, immediately place into lemon water to prevent browning. Steam artichokes for 7 minutes, or until bottoms are just tender.
2. While artichokes are steaming, combine olive oil, vinegar, grapefruit juice and zest, minced rosemary, garlic and white pepper in a bowl. Add steamed artichokes to the marinade, and toss to coat. Add grapefruit slices. Let stand for 15 minutes.
3. While artichokes and grapefruits are marinating, preheat grill. Grill artichokes and grapefruit for 2 to 3 minutes per side, until artichokes are tender, basting with marinade several times. Remove to a serving platter, drizzle with additional marinade, garnish with sprigs of fresh rosemary, and serve.
Recipe credits: Lisa Turner. For more deliciously healthy recipes, visit InspiredEating.com