Hi bloggies! Happy middle of the week! Do most of you have off on Friday for 11/11/11? Well for Veteran’s Day really. Friday is my mom’s birthday…and a very special one with it being 11/11/11. How cool is that? Happy Birthday Week Mom!!
I’ve been working on a couple of different projects lately, one of them being a 7 day cleanse. By cleanse I mean taking amazing, nutritious whole foods and eating them in place of processed, packaged foods. The idea is to feel more energized, satisfied & even more alive. It’s not supposed to be a “starve yourself thin” thing, it’s a “eat whole foods and see how much better you feel” thing. Makes sense right?
I thought today I would share with you one of the recipes included in the plan. I love it because it’s pretty versatile and can be eaten in many different ways. It’s made with cruciferous vegetables, which have been shown to lower cancer risk, reduce oxidative stress and protect against cardiovascular disease. They are very high in vitamin A, B-2, B-6, vitamin C, folic acid, magnesium, potassium and omega 3’s.
inspired by Oh She Glows & Whole Foods
- 2 heads broccoli (1 bunch), stems removed
- 1 head cauliflower, stems removed
- 2.5 cups shredded carrots
- 1/2 cup raw sunflower seeds
- 1/2 cup finely chopped fresh parsley
- 4-6 tbsp fresh lemon juice, to taste
- sea salt, pepper
- 1/4 cup red wine vinegar
- 1/4 cup extra virgin olive oil
First, roughly chopped the broccoli and cauliflower so it will fit into the food processor (if using it). You can also finely chop by hand if needed. In a food processor process the broccoli until finely processed. You may need to stop the processor and scrap down the pieces that don’t get processed at first. Remove broccoli from processor and add it into a large bowl. Second, process the cauliflower, without the stems, until finely processed. Remove and add to bowl. Lastly, process the carrots in the same manner and add into bowl. Next, stir in the sunflower seeds and parsley. Add lemon juice, red wine vinegar, olive oil & sea salt & pepper to taste. Serve over greens, in a wrap or stuffed in endives, etc. [/print_this]
Notes: The first day I ate this for lunch I added greens and edamame. The second day I took endive and first placed black beans in half of the leaves and hummus in the other half. Then I topped it with the detox salad. It was delish! This salad makes lots, so where you are one person or feed a family it will work. You can easily go through this whole thing in a week eating it for lunch & dinner as a side dish or topping.
Also: Make sure this salad is well covered in your fridge. It gets stinky, but don’t let that deter you! 🙂 Last: Please don’t mind the paper plates. I was already sitting on the floor making this salad and trying to avoid a huge mess…which didn’t happen.
On the house front: We ordered take out last night. I couldn’t take it anymore and couldn’t bare to make a meal in this kitchen! Tonight I will most likely make something on the barbeque because we have some leftover salads. I just have to get through to this weekend! 🙂
Workouts: I’ve been plugging along with Jamie Eason’s trainer. Everyday it kicks my butt, but being totally honest, I’m kind of done with doing weights 6 days a week. I HAVE seen a difference, but I’m just tired of it. I’m going to finish it out because I’m committed to finishing, but I can’t wait for it to be over! I need to recommit and get excited for the last 3 weeks!
If you want to learn more about the 7 day cleanse, email me or comment on this post!
Have a great day everyone!
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