April Detox: Eating for Beauty Vol. 2
Continuing the series of Eating For Beauty with lunch and dinner options that are full of detoxifying ingredients that will help to boost your energy levels and cleanse your entire system. Whether or not you're convinced, this article provides us with twelve benefits of detoxing the body along with twenty detoxifying foods, many of which you'll see make an appearance throughout the next few weeks. Below are a few to get you started, however there are plenty more in the works!
¼ cup quinoa
½ cup vegetable broth
1 sweet potato – scrubbed, peeled, and cubed
1 tbsp extra virgin coconut oil
1 cup shredded Brussels sprouts
1 cup shredded kale
1 tbsp hemp seeds
2 zucchinis, peeled and chopped
¾ cup tahini
2 tbsp nutritional yeast
½ cup fresh lemon juice
2-3 garlic cloves
sea salt, to taste
- Preheat over to 400 degrees
- Melt coconut oil and set aside
- Add cubed sweet potato into a mixing bowl and toss with melted coconut oil
- Place sweet potato on foil lined baking sheet and bake for 30 minutes, flipping every 10 minutes or so
- In a sauce pan, bring 2 cups of vegetable broth to a boil
- Add quinoa and bring mixture back to a boil then cover, turning heat to low and cooking for approximately 15 minutes or until all liquid is absorbed
- In a food processor or high speed blender, combine all hummus ingredients and blend until mixture is completely smooth
- To assemble your bowl, fill half of your bowl with cooked quinoa, ¼ of the bowl with cooked sweet potatoes and the other ¼ of the bowl with a mixture of the fresh kale & Brussels sprout mix. Place a generous dollop of the hummus in the center and top with hemp seeds
5 cups organic kale, chopped
1 large Fuji apple, chopped
1 cup hazelnuts
2 tbsp olive oil
2 tbsp maple syrup
2 tbsp apple cider vinegar
1 tsp sea salt
¼ tsp cayenne pepper
1 tsp ground cinnamon
1 clove of garlic, minced
¼ tsp ground nutmeg
juice of 1 lemon
- De-stem the kale leaves from the stem by simply placing your index finger and middle finger (in the shape of a claw), and “claw” down the center of the leaf to de-stem while simultaneously pulling the leaf away from you with your other hand
- In a large bowl, combine the de-stemmed kale leaves with juice of 1 lemon, sea salt, and 1 tbsp of olive oil
- Using a massaging action (similar to kneading bread dough), start to tear the leaves apart and massage.
- Continue massaging for about 2-5 minutes or until the leaves are softened (leaves will also turn a more vibrant green)
- Preheat your oven to 400 degrees
- In small mixing bowl, combine 1 tbsp maple syrup, cayenne, cinnamon, nutmeg, and a pinch of sea salt
- Stir hazelnuts into this mixture until well coated.
- Lay evenly on a greased or lined baking sheet and bake for 10 minutes or until golden brown
- For dressing, combine 1 tbsp maple syrup, 2 tbsp apple cider vinegar, juice of a lemon , and 1 tbsp olive oil along with minced garlic, black pepper , and sea salt to taste
- In a large bowl, add olive oil, garlic, and seasonings and combine with a fork until you create a paste where no garlic chunks are remaining
- Add in the “massaged” kale greens, Fuji apples and spiced walnuts with remaining ingredients
1/2 cup quinoa
1 cup water
1/4 tsp salt
1/2 tsp sesame oil
1/2 tsp sriracha
1/2 head of large cauliflower or 1 small cauliflower, chopped into small florets
1 tsp sesame oil
1 tsp oil
1 tsp Sriracha to taste
1/4 tsp ginger powder
4-5 large leaves of collard greens, tough ribs removed and chopped chiffonade
1/2 tsp oil
generous pinch of salt and garlic powder
2 tbsp water
Almond Sriracha Sauce:
3 tbsp Almond butter (or use any other nut butter like Peanut butter)
2 tsp ginger minced
1/4 tsp garlic powder
1-2 tsp Sriracha to taste
1 tsp apple cider vinegar
2 tsp maple syrup
2 tsp extra virgin olive oil
1/2 tsp sesame oil
3 tbsp coconut milk
a generous pinch of salt
- Wash the quinoa then cook with the rest of the ingredients. Bring to a boil on medium heat then cook at low-medium heat partially covered 10-15 minutes. Fluff and keep ready. Or use 1 cup cooked quinoa or other grain or lentils.
- In a bowl, mix all the dressing ingredients. Toss the Cauliflower in and sprinkle a bit of salt and bake at preheated 425 degrees F for 20-25 minutes.
- While the cauliflower roasts, heat oil in the pan on medium heat. Add the collard greens, salt and garlic and cook for a minute. Add the water, mix, cover and cook on low-medium heat until lightly wilted.
- For the Almond Sriracha Sauce, add all the ingredients to a blender and blend well, adjusting salt and spice to taste.
- Arrange everything in a bowl and serve with a generous drizzle of the dressing, cilantro leaves and sesame seeds.
1 cup quinoa
2 cups vegetable broth
1 ripe avocado
¼ cup fresh cilantro
Sriracha, or hot sauce of choice
- In a sauce pan, bring 2 cups of vegetable broth to a boil.
- Add quinoa and bring mixture back to a boil then cover, turning heat to low and cooking for approximately 15 minutes or until all liquid is absorbed.
- Set quinoa aside and allow it to cool to room temperature.
- Cut the avocado in half and carefully remove the pit.
- With a large spoon, gently scoop the avocado around the edges and place the halves on a plate.
- Slice a lime wedge and squeeze on top of the avocado halves to add flavor and prevent from browning.
- Using a spoon, fill your avocado halves with the quinoa mixture.
- Drizzle with sriracha (or hot sauce of choice) and freshly chopped cilantro.