‘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! 

Light & Healthier Potato Soup


It is getting to be that time of year when we embrace the saying “eat, drink and be merry!”  (and when I say ‘we’, I mean ‘me’)  Food takes center stage much of the holiday season, with parties, family get-togethers, and goodies everywhere you look.  Just one of the many reasons it is my favorite time of year!  However, as much as I would love to live off pies, cakes and cookies, I need a healthier option to get me through the door cold winter days (for between the times when I am eating the pies, cakes and cookies!)  That is where this soup comes in.  There is just something comforting about a nice, steamy bowl of soup, and potato is one of my favorites. It’s thick, hearty and filling.  However, it is very high in carbohydrates, and often it is loaded down with cheese, bacon, cream…you know, the good stuff! So, instead of depriving myself of this yummy soup, I decided to try out a lighter version.

I have been experimenting with cauliflower for quite some time, and you may  not realize how versatile it is!  Cauliflower can be a great lower carb substitute for potatoes, without sacrificing flavor.  Yes, I said cauliflower….but hear me out!  I came across this recipe and knew I had to give it a try.  I changed it up a little, and the results were delicious! (and I do not even like traditionally prepared cauliflower!)

Light & Healthier Potato Soup

Ingredients

  • 2 russet potatoes - cooked
  • 1 bag of frozen cauliflower florets (or one small head) - cooked
  • 1 1/2 cups fat free chicken broth
  • 3/4 cup skim milk
  • 3/4 cup fat free half and half
  • 1/2 cup plain fat free yogurt
  • 1/4 cup green onions (or to taste)
  • salt and pepper - to taste
  • Toppings (shredded cheese, green onion or chives, bacon bits)

Instructions

  1. Prepare potatoes (wash, dry, then boil, bake or microwave. I like to use microwaveable steamer bags. Potatoes cook in 4-7 minutes) Allow potatoes to cool, then peel.
  2. Prepare cauliflower (steam with water in a large pot until tender), drain.
  3. Puree cauliflower and one potato in a blender or food processor.
  4. Add pureed cauliflower/potato, chicken broth, milk, half and half to a pot on medium heat.
  5. Bring mixture to a boil
  6. Add remaining potato (chopped), yogurt, green onions and salt and pepper to pot.
  7. Cook on low for another 5-10 minutes, stirring occasionally.
  8. To serve - top with cheese, green onions or chives, and bacon. (I used Hormel Jalapeno Bacon Bits!)
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If you prefer your soup completely smooth, you can puree both potatoes. Also, you can use an immersion blender to blend the potatoes and cauliflower if you have one.  It’s one of the items on my Christmas list :-)  I was pleasantly surprised by this soup, and the fact that I did not miss the extra carbs!  If you go easy on your toppings, I think it is a pretty healthy bowl of comfort food!

KimM can also be found blogging and scarfing up cookies over at Mo’Betta, where life revolves around 3 crazy kids, food allergies and a diabetic husband!

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...]

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...]

Mashed Cauliflower – A Low Carb Side Dish

This is a guest post from Dawn Farias.  She is going to be sharing her favorite low carb dishes with us in a new monthly series.

If you’ve ever been on a low carb diet, then you are bound to have come across recipes similar to this one. It’s one of my favorites and you don’t have to be low carbing to enjoy it, as it’s a fun and easy new way to simply get cauliflower on the table. [Read more...]

Cream of Cauliflower Soup

Last week I posted Broccoli Soup, which I do really like but I think I liked this Cauliflower Soup even better. It was very mild and creamy.  All 6 of us finished our bowls.  In fact, we emptied the whole pot.  Next time I think I’ll double the recipe. [Read more...]

Baked Pasta with Cauliflower and Cheese

baked pasta with cauliflower done

This is comfort food at it’s best.  This recipe is adapted from New Recipes From Moosewood Restaurant cookbook.  It makes a huge dish of pasta, even for my family, so you may want to cut the recipe in half. [Read more...]

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