For each of my seasonal detoxes, I offer clients recipes that are not only supportive of detoxification, but also feature seasonal foods. One standard in all of my detoxes, however, is a large chopped salad filled with detox-friendly veggies. You can add seasonal or other favorite items as desired, but this is the basic recipe one of my regular detoxers came up with and allowed me to share with you!
The first and main ingredient is cabbage, one of the least expensive and most common of the cruciferous vegetables. Cabbage contains high amounts of sulforaphane, indole 3-carbinol and crambene, as well as other phytonutrients important to detoxification. Arugula and radishes are also in this family.
Artichokes stimulate bile secretion, which combines with neutralized and partially processed toxins to carry them out of the body. Bile is also necessary for the proper breakdown and utilization of fatty acids. Good fats, like those found in avocados, extra virgin olive oil, olives, nuts, and seeds are important for satiating hunger and balancing blood sugar (among other things).
Cilantro is an alterative, diuretic, and carminative (relieves gas and intestinal cramps). The seed (coriander) is used most often in herbal medicine, whereas the leaf is used mostly in cooking. The cilantro leaf also makes a tasty, mild tea that supports detoxification and provides beneficial phytonutrients like limonene, quercitin, and phenolic acids. Cilantro also contains iron, magnesium, and manganese.
- 1 tablespoon apple cider vinegar or your favorite
- 1 tablespoon shallot minced
- 1 tablespoon Dijon mustard
- 3 tablespoons extra virgin olive oil or avocado oil
- Salt and pepper to taste
- Combine vinegar, shallot, and Dijon in a small bowl or measuring cup. Slowly add olive oil while beating with a whisk (or fork) to emulsify. Season to taste with salt and pepper.
- Chop or slice salad ingredients and place in a bowl as you do. If you are making a large amount to eat over the course of a few days, add avocados only to the portion you plan to eat immediately.
- If you've made a single-serving amount, add desired amount of dressing and toss. If you are not planning to eat the entire salad immediately, add dressing only on the portion you plan to eat, reserving the remainder for another day. (Once dressing is on the salad, it tends to wilt and soften.)