It’s a given: we all indulged over the festive period.
Now it’s back to reality and the thought of a diet of cardboard crackers and watery soup probably makes you feel like you dislike January even more.
Whilst we don’t think it’s necessary to starve yourself as punishment for enjoying so much deliciousness at Christmas, January is definitely a good time to embrace healthy living and feel good about yourself in the new year. A bit of a detox diet, here and there, won’t harm you.
Shredded Kale Salad
4 small bowls | 30 mins prep | 10 mins cook
Salad & dressing:
- 2 medium bunches destemmed Lacinato/dinosaur kale, finely chopped (8 cups chopped)
- 2 large garlic cloves
- 1/4 cup fresh lemon juice (from 1 lemon)
- 3-4 tablespoons extra virgin olive oil, to taste
- 1/4 teaspoon fine grain sea salt
- 1/4 teaspoon freshly ground black pepper (just eyeball it)
- 1-2 handfuls dried sweetened cranberries, for garnish
- 1 cup pecan halves, toasted
- 1.5 tablespoons nutritional yeast
- 1 tablespoon extra virgin olive oil
- 2 pinches fine grain sea salt
- Preheat the oven to 300F. Spread the pecans onto a baking sheet and toast in the oven for 8-10 minutes until fragrant and lightly golden.
- Remove kale stems and finely chop the kale leaves.
- Wash the kale and spin dry. Place dried kale into a large bowl.
- For the dressing: In a mini food processor, process the garlic until minced. Now add the lemon, oil, salt, and pepper and process until combined. Adjust to taste. Pour the dressing onto the kale and mix it into the kale for about 1 minute to ensure everything is coated.
- For the pecan Parmesan: Add the pecans to the processor and whiz until the pecans are the size of peas or a bit larger. Now add in the nutritional yeast, oil, and salt and process again until it’s a coarse crumb. Don’t overdo it, you want a crunchy texture.
- Sprinkle the pecan Parmesan all over the salad. Toss over some dried cranberries. Wrap and place in the fridge for 30-60 minutes to soften.
Creamy Asparagus Red Rice Pesto
Serves 6 | 15 min prep time | 40 min cook time
- 1½ cups uncooked red rice
- 2 cups broccoli florets
- 1 lb. asparagus, cut into 1 inch pieces
- 2 cloves garlic, peeled
- ⅔ cup pine nuts, toasted, plus more for serving
- ¾ tsp. sea salt
- ½ tsp. freshly ground black pepper
- Juice of 1 lemon
- ¼ cup extra-virgin olive oil
- 1 cup dairy-free or Greek plain yogurt
- 1 yellow bell pepper, diced
- 3 chives, finely chopped
- Cook red rice according to package instructions.
- Meanwhile, steam the broccoli and asparagus. Bring 1 cup water to a boil in a large pot. Add broccoli and asparagus in batches, cover and cook for 1 minute or until bright green and crunchy. Drain broccoli and asparagus in a colander and run under cold water to stop the cooking process. Repeat with remaining broccoli and asparagus. Set aside.
- To make the pesto: combine cooked broccoli, asparagus, garlic, pine nuts, sea salt, pepper and lemon juice in a food processor. Drizzle in olive oil and yogurt; pulse until smooth.
- Toss cooked red rice with the pesto mixture. Thin with warm water for desired consistency.
- Serve topped with additional pine nuts, diced yellow bell pepper and chives.
We hope these fabulous recipes have inspired you with your detox diet plan. Enjoy!