‘Detox’ Salad full of Dark Green Leafy Veggies

Ever feel like your body just needs a ‘detox’? All the over-indulgence of the holidays (because they just seem to keep coming!), and you feel like your body is craving something healthy and nutritious? I know this happens to me frequently. Of course, I admit, I splurge a little to often!

This salad (which from what I have gathered, originated from Whole Foods, but I adapted this recipe) is not only super healthy, it is super delicious!

If you were to hand me a bunch of broccoli, cauliflower and kale on a plate, I would say “no, thank you” – but somehow, when they are all chopped up together with a little fruit and seeds and a very light dressing – it transforms them into a bowl full of goodness.  A bowl of this salad also packs quite a nutritional punch, giving you a good dose of super foods!

‘Detox’ Salad

Ingredients

  • 2 broccoli crowns
  • 1 head cauliflower
  • 2-3 carrots
  • 1 small bunch kale (stems removed)
  • 1/2 cup parsley
  • 1/2 cup sunflower seeds
  • 1/2 cup almonds, chopped
  • 1 cup dried berries (cherries, cranberries, blueberries)
  • ½ cup raisins
  • Juice of one lemon
  • 2 tablespoons rice vinegar (or other mild flavored vinegar)
  • 2 tablespoons maple syrup
  • Salt & pepper (to taste)

Instructions

  1. Cut the broccoli and cauliflower into florets.
  2. Cut the carrots into large chunks.
  3. Roughly chop the kale.
  4. In a food processor fitted with a steel blade, process the broccoli, cauliflower, kale and parsley until fine and add them to a large mixing bowl. (It will probably take more than one batch)
  5. Process the carrots and add to the bowl.
  6. Stir to combine.
  7. Add the sunflower seeds, almonds, and dried fruit.
  8. Stir to combine.
  9. Add lemon juice, vinegar and syrup.
  10. Toss to coat.
  11. Taste, and add salt and/or pepper as needed.
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Warning, this recipe does make a HUGE bowl of salad, but it keeps in the refrigerator for several days.  With all the “bugs” floating around right now, I am happy to have a little immunity boosting salad in my fridge!  If I could just get my kids to eat it….

KimM is a contributing writer for Eat at Home. See more from her at her blog Makin’ it Mo’Betta, and follow along on PinterestFacebook and Twitter! 

Garlic Pepper Chicken and Broccoli with Parmesan Pasta (and Sam’s Club Card giveaway!)

Broccoli, chicken and pasta.  Any meal I make with these three favorites is going to be a hit in this house.  Luckily, they’re also key ingredients for quick, weeknight meals.

For this recipe, I wanted to keep the flavors simple, but vibrant.  Black pepper is so common, we sometimes forget that it can stand on it’s own.  I didn’t want this to be too peppery for the kids, so I went a little lighter than if it had just been Jim and I eating.

I also used  Beneforté Naturally Better Broccoli.  I had the opportunity to try this veggie a few weeks ago, when I paired it in a salad with quinoa.

Beneforté broccoli is an improved nutrition broccoli.  It’s a result of cross-pollination of commercial broccoli with a wild variety found in Italy. The taste is the same, but each serving contains 2-3 times more of the plant nutrient glucoraphanin compared to other broccoli varieties. Glucoraphanin boosts the body’s antioxidant enzyme levels and these enzymes in Beneforté help maintain the antioxidant activity of vitamins A, C and E.

It’s also really clean and fresh, right out of the bag.  That makes it perfect for munching and quick to add to a recipe.

Here’s what you’ll need to make Garlic Pepper Chicken and Broccoli with Parmesan Pasta.  (Keep reading to enter the giveaway!)   [Read more...]

Quinoa, Broccoli and Chicken Salad (and $50 Sam’s Club card giveaway!)

We eat more broccoli than any other veggie.  Raw, steamed, roasted – we love it all of these ways.  So I was really excited to get to try new Beneforté Naturally Better Broccoli.

One reason I like serving broccoli is because it’s a healthy, green leafy vegetable.  Beneforté broccoli is even more nutritious than other broccoli.  It’s a result of cross-pollination with commercial broccoli and a wild variety found in Italy.  The taste is the same, but it’s much better for you.  The enzymes in Beneforte maintain the antioxidant activity of vitamins A,C and E in the body.

Bottom line is the kids like it and since it’s hard to get them to eat enough veggies, I love that this one packs a big nutrition punch.

Beneforté broccoli is easy to cook with too, because it’s cleaned, trimmed and ready to use.  Or munch right out of the bag.

The recipe for Quinoa, Broccoli and Chicken Salad was inspired by a recent trip to Disney World.  Jim and I had a similar salad in Hollywood Studios for lunch (who says theme park food is all burgers and fries?).  The Disney version had arugula instead of broccoli, but I found that to be a bit bitter.  I think the broccoli works better in this salad.

This is a great dish to pack for lunches or to make a day ahead of time.  I made it on a Saturday so that we could have it on Sunday after church.  Here’s what you’ll need:  [Read more...]

How to Cut a Head of Cauliflower in 1 Minute

I am not a perfectionist.

Not by a long shot.  I like to keep things quick and simple, and that includes dinner prep.  To that end, I don’t believe you need to spend a lot of time chopping veggies.

As long as you give up any ideas of having perfect, uniform pieces you can chop a head of cauliflower (or broccoli) in just 1 minute.  It cooks just fine and works great for weeknight suppers.

This post has more photos than most of my posts and I apologize for the weird, blue color going on in the pics.  [Read more...]

Asian Broccoli Salad

This amazing salad showed up at a church dinner.  Everyone at the table where I sat was talking about it and wondering who brought it.  Most guessed that our pastor’s wife was the cook behind this dish.  She’s a fabulous cook.  I haven’t known her for long, but I’ve heard quite a few people mention various recipes that she makes.  (I even hear she has a recipe for coffee punch. Yum!)

Sure enough, Audrey was the one who brought this salad.  I asked her for the recipe and she graciously shared it with me.  Now I’m sharing it with you.  It reminds me a lot of Hawaiian Cole Slaw, another favorite of ours.  The dressing is a little different and of course, this uses broccoli and red pepper instead of slaw mix.

Here’s what you’ll need:  [Read more...]

Ranch Veggie Salad

My mom served this at Christmas time.  It was so good, I made it again the next week.

It’s also super simple.  Chop veggies.  Stir in Marzetti’s ranch dip.  The end.

This salad holds up in the fridge really well for several days.  Even the tomatoes stay perky instead of doing that limp, soggy thing that cut tomatoes can do.

Here’s the recipe, but feel free to vary it for what you like and have available.  [Read more...]

Chicken and Broccoli “Stir Fry” in the Slow Cooker

Stir fry is a cooking method that can’t really be replicated in a slow cooker.

But you can make a pretty good fake!

I’ve made this recipe twice now.  It’s easy and quick to fix.  The chicken gets cooked in stir fry sauce for several hours.  The veggies are added later, so they don’t get mushy.

No ingredient photo this time.  I was in a big hurry both times I’ve made it. [Read more...]

Kung Pao Chicken

Let me say, that when I decided to make this I had no idea what really goes in Kung Pao Chicken.  I just saw a bottle of the sauce in Walmart and bought it.  The rest was decided by what I had on hand.

The result turned out delicious.  The Kung Pao sauce had just enough spice to lend and interesting kick.  I used chicken that I had already grilled, sliced and frozen, so it was quick to make.

Here’s what you’ll need:  [Read more...]

Ingredient Spotlight: Broccoli

So, I watched an old Alan Alda movie a few weeks ago.  Early in the movie a man is explaining that he found his wife to be boring.  He said she spent a year taking pictures of vegetables, for crying out loud.

Oops!  That sounds vaguely familiar to my own hobby.

I hope my habit of photographing veggies doesn’t mean I’m boring!  Jim and I just looked at each other and laughed at that scene.

For what it’s worth, I think I snapped a pretty good picture of broccoli.

Broccoli is our favorite veggie.  I serve it a lot, just because all the kids will eat it.  Here are some of my broccoli recipes: [Read more...]

Chicken, Broccoli and Red Pepper Stir Fry (and 2 Tips to Fixing Any Stir Fry Fast)

Stir fry is one of the simplest things to make.  Providing you have a good knife to do the chopping.  That’s the first tip for making it fast.  You can’t be quick with a dull knife.  (The Rada Cutlery giveaway is still open, in case you’re in need of a sharp knife.)

Colorful veggies and lean chicken make this a healthy dinner.  It’s one of my kids’ favorites.  Here’s what you’ll need: [Read more...]

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