Monday, August 20, 2018

7 days of Detox

Just like last summer when the effects of lazy holiday life were becoming a little too obvious we decided to go on a little detox.
It was supposed to last 10 days, but it became 7 because of a party invitation we gladly accepted.

We haven't eaten as well in the last 7 days as any 7 days previous to this week, and much of that is thanks to my friend Sarah who wanted my help taking pictures for a recipe e-booklet.

I guess the hardest part was cooking early enough to have enough daylight to actually take an ok picture.
At least 2 recipes will have to be redone to get it right. Not that I mind.

In my opinion, the 4 things you need to successfully change a habit, or commit to a certain period of healthy eating:
1. a plan of some sort (in this case a couple of really fun recipes and a shopping list)
2. preparation time (it's so easy to make excuses if you don't have the right ingredients at home)
2. a clear understanding of WHY you are doing what you're doing
3. a buddy, partner in crime, or at least someone to hold you accountable

I had all these things and because I'm convinced that just about anyone can benefit from more vegetables in their diet I'm sharing my favourite new recipe with you:

Colourful Detox Salad (serves 2 respectably hungry adults):

Before you get started: I used a knife & box grater to prepare my vegetables.
If you're in a hurry you can toss the veg (individually) in a food processor and quickly process.

You'll need:
  • 2 cups cauliflower florets (about ½ of a small head of cauliflower)
  • 2 cups broccoli florets (roughly 1 small broccoli)
  • 1 cup red cabbage, chopped in thin strips (¼ of a small cabbage)
  • 1 cup carrots, roughly grated or cut into pieces if you like more crunch
  • 2 celery stalks chopped into thin slices.
  • 1 cup almonds
  • 1/2 cup sunflower seeds (unsalted)
  • 1/3 cup organic raisins
  • a handful of fresh parsley 
(If you don't have a cup measure you can use pretty much anything that roughly holds about 235ml. Improvise!)

& for the vinaigrette:
  • 3 tbsp olive oil
  • the juice of one lemon
  • 1 tbsp fresh ginger, peeled and grated
  • 2 tbsp honey or maple syrup
  • 1/2 tsp sea salt

Place the ingredients for the vinaigrette in a jar. Place the lid on the jar and shake!
(If you don't have a jar you can obviously place all the ingredients in a bowl and whisk.)

Chop & toast the almonds. (Don't step away from the pan. You know they'll burn the minute you do!)

Lightly boil the cauliflower and the broccoli (2-3 minutes).

Add all of the salad ingredients to a large bowl and toss with the vinaigrette. Done!


Tell me what you think!

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