Recipe of the Month: September

This month’s recipe is from ME Fitness Functional Nutritionist, Krista Barlow!

Detox Rainbow Salad

This hearty Fall detox salad is packed full of liver loving vegetables that support the body’s innate detoxification pathways and a great way to boost your immune system just in the knick of time for cold and flu season.  Cabbage, an excellent source of vitamin C and gut healing amino acid glutamine, makes this salad detoxifying, filling, and delicious. A raw salad, like this, is perfect for lunch or early dinner when digestion is at its strongest.

INGREDIENTS

  • 2 cups mixed greens
  • ½ cup red cabbage, chopped
  • 1 small beet, grated
  • 1 cup canned artichokes hearts, BPA-free in water, chopped
  • 2 carrots, chopped or grated
  • ½ cup parsley
  • 1 avocado, sliced
  • 2 tablespoons hemp seeds
  • 2 tablespoons nutritional yeast (optional)
  • 2 tablespoons dulse flakes (optional)
  • 1-2 tablespoons tahini dressing

 

ASSEMBLE THE SALAD

In a large salad bowl add mixed greens, red cabbage, beets, artichoke hearts, carrots, parsley and diced avocado. Toss with dressing and top with hemp seeds and optional nutritional yeast and/or dulse flakes and serve.


 

TAHINI DRESSING

  • 1/2 cup tahini
  • 2 lemons, juiced
  • 3/4 to 1 cup of water
  • 1 large garlic clove, minced
  • 1/4 tablespoon sea salt
  • 1/4 tablespoon black pepper

Add your dressing ingredients to a jar with a lid. Shake vigorously, or add to a high-speed blender and blend until well combined. Allow the flavors to marinate while you prepare the salad.

Enjoy!


 

If you would like to learn more about detoxifying foods, check out Functional Nutritionist Krista Barlow’s upcoming whole foods Fall detox program here!

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