Detox Energy Salad
I’ve just come home from Kamalaya – my favorite wellness retreat in Koh Samui Thailand and had a wonderful 2 weeks of self indulging health and fitness. I ‘m posting up a delicious salad inspired by the wellness spa. It’s on my healthy chef cafe menu and it’s also one I’ll be making at this weeks Organic Expo in Sydney. I eat this for lunch almost every day and top it with a quality protein source such as sardines in spring water, wild salmon or Grilled tempeh.
The naturopaths at Kamalaya tell me a detox can take 1 week or 1 month, depending on your constitution and health concerns. The liver detoxifies in two phases and in order to eliminate toxins from the body, both phases need to be supported. phase 1 initially breaks down toxins into smaller components which can then be eliminated from the body – this occurs during the first 3 days of your eating program. Phase 2 is the actual detoxification process when the toxins are metabolized into simpler substances and removed from the body by various elimination processes. It is required to provide the body with the correct nutritional support it needs such as fresh vegetable juices, herbal teas as well as an adequate protein intake to provide sufficient amount of amino acids to rebuild and repair. Amino acids are the building blocks of protein, needed to build and repair cells as well as support immune function. Basically the motto is remove – restore – rejuvenate.
It’s like an oil change for your car. A sensible detox cuts out all alcohol and processed and animal food including dairy as well as sugar, caffeine, wheat and gluten. The menu is also hypoallergenic and low inflammatory so as not to cause gastrointestinal upsets.
What it’s good for:
The ingredients have been specifically chosen to detoxify, alkalinize and heal the body. High in antioxidants and minerals. Leafy greens are the greatest food around and an excellent source of vitamins minerals and fibre. The darker the leaves the more vitamin A and iron it contains. Walnuts are high in omega 3 fats the ultimate “brain food” – avocado is a good source of potassium, a mineral that helps regulate blood pressure.
150 g mixed leafy greens
1 bunch broccolini or asparagus lightly steamed
10 g pumpkin seeds
10 g sunflower seeds
10 g walnuts
20 g goji berries
40 g wakaeme seaweed (rehydrated in cold water for a few minutes)
10 g ground flax seed (linseed)
Arrange the salad leaves into serving bowls. Lay over the broccolini, seaweed, avocado and sprinkle over the seeds + goji berries.
Serve with your favorite dressing. I like to make a lovely green parsley, lemon + mint salsa verde which goes perfectly with this salad. For a complete meal and added protein top with fish or grilled tempeh.
1 bunch parsley leaves
1 bunch mint leaves
zest and juice from 1 lemon
cold pressed olive oil, flaxseed or walnut oil
Make the green dressing by combining all the ingredients into a high speed blender like a VitaMix and process until smooth. Season with a little fresh ground pepper. Pour a little over the salad just before eating and enjoy.
Enjoy. Serves 2
Nutrition without dressing:
Carbs: 3 g
Fat: 13.1 g
Fiber: 6.2 g
595 kj / 131 calories