Fill up on glorious greens and bright summer tomatoes with a zesty avocado twist. Makes a wonderful, filling meal or works beautifully as an accompaniment to poultry, meat, or fish. This recipe contains a whopping 4-5 servings of vegetables and tons of incredible nutrition and health-giving natural fats. All hail kale! Full of liver phase II detoxification support, minerals, and antioxidants. Combined with tomatoes, lemon, avocado, and cashews, this salad supplies almost the complete vitamin and mineral spectrum.
In a bowl, combine 100g chopped curly kale (stems removed), flesh of 1 chopped avocado, and the juice and zest of 1/2 large lemon. Using your fingers, gently massage the avocado into the kale leaves until well combined and thoroughly coating all the pieces. To this, add 100g quartered cherry tomatoes, 25g chopped cashews, and 1/4-1/2 tsp sea salt (to taste). Toss to combine with the kale leaves. Let sit for 3o minutes while the kale leaves soften slightly. Enjoy!
serves 1 as a large meal or 2 as a side dish (multiply ingredients to serve more)
This is a gorgeous, uplifting take on traditional coleslaw. Don't get me wrong, I love mayo (paleo whole-food style) as much as the next girl, but sometimes you want to feel light and fresh with your ruby red cabbage goodness. Why? The vitamin C in the dish is off the charts. The detoxification support will keep your hormones balanced and help prevent cancer. This is slaw's much sexier younger sibling come to dinner, so buckle up!
In a bowl, combine 1/2 a head of shredded or grated red cabbage, 1 small red onion cut in half and sliced very thinly, 1 handful chopped flatleaf parsley, 1 minced red chili pepper (seeds removed), juice and zest of 1 lime, and sea salt to taste. Toss to combine and enjoy!
A savoury, flavourful take on broccoli to make anyone fall in love! Miso is wonderful to support a healthy gut microbiome and immune system. Broccoli is rich in folate and vitamin C and excellent for hormone detoxification and preventing cancer. Why wouldn't you love this?
In a saucepan, combine 1 Tbsp light brown miso paste with 3 Tbsp water, 1/4 tsp garlic granules, and a pinch of sea salt. Warm over medium heat, stirring until incorporated. Once hot, add 150g broccoli florets and mix until coated with the miso liquid. Cover and leave to steam for about 5-8 minutes until crisp tender. Add additional sea salt or garlic to taste. Sprinkle with a bit of sesame seeds to finish. Enjoy!
I promise, this salad will inspire you! Sweet and zesty with lime and red peppers. It's perfect to boost your MTHFR gene and support your GST genes for detoxification. It's also outrageously high in vitamin C, coming from the peppers, cabbage, and lime. The antioxidants in this will change your life! Wonderful following a workout to help prevent next-day muscle soreness. It also contains 3 full servings of vegetables so is a perfect match for your meal.
In a bowl, combine 100g shredded purple cabbage, 200g diced red pepper, 25g baby spinach, and juice of 1/2 lime. Toss thoroughly and enjoy! If desired, add chopped avocado or olive oil for a dose of healthy fats.
There is no need for overcooked, mushy Brussels sprouts. No need. This is a quick flash fry and steam technique to retain the freshness and flavour of these little guys. They are nutrient powerhouses, and learning to love them is like blowing a sweet kiss to your health. Detoxification, anti-cancer, hormone-balancing, gut-repairing, skin-supporting, antioxidant gems.
Heat 1 Tbsp coconut oil in a frying pan over medium heat. Add 400g sprouts, any wilted outside leaves removed. Also cut any significantly larger ones in half so they are closer in size to the others. When the oil is hot, add the sprouts and stir fry for 2 minutes. Next, add a big splash of water to the pan and cover. Leave to cook over medium heat for 5 minutes. Turn off the heat, drain any excess water, and add 1 Tbsp liquid aminos (Bragg's or coconut--alternatively tamari or soy sauce), 2 minced garlic cloves, and 1/4 tsp chili flakes. Stir to combine. Enjoy!
Have you seen all the fascinating research about gut bacteria and weight management? It looks like the health of your friendly bacteria may be part of the reason for fat storage. It also contributes to 70-80% of our immune system and is quite likely a fundamental foundation of our overall health. Those little guys in our gut are powerful! Fermented foods can positively influence your gut bacteria, and I've just picked up some lovely raw sauerkraut today. Salad alert! This recipe is also awesome if you have genetic MTHFR variants and GST deletions or sensitivity to saturated fat.
In a bowl, combine 2 large handfuls baby spinach, 1 handful broccoli sprouts, 1 cup rinsed and drained chickpeas, 1/2 chopped avocado, 2 glugs olive oil, 1/2 tsp Bragg's liquid aminos, and 2 Tbsp raw sauerkraut.
Nutrient superpower! Delicious puy lentils combine gorgeously with creamy avocado and crisp baby gem lettuce for a salad delight. Avocados are crammed full of healthy fats and vitamins while high-protein lentils are packed with essential minerals like magnesium. Parsley offers a hit of calcium, and all the green equals folate. This is a perfect anti-stress meal to help calm your brain chemistry if you're feeling burned out or anxious. It's also hugely supportive to detoxification.
In a bowl, combine 1 cup (about 250ml) cooked puy lentils (or substitute green lentils), 1 whole chopped avocado, 1 chopped head baby gem lettuce (about 2 large handfuls), 2 Tbsp chopped parsley, and 1/2 tsp Bragg's liquid aminos (optional). Stir to combine, then add sea salt and pepper to taste.
makes 1 serving
Yum, cheddar cheese and broccoli, what better combo? This recipe is a brilliant swap using tangy Brazil nuts and creamy cashews as an alternative to cheese. Something that is incredibly handy if you are genetically sensitive to saturated fats or intolerant to lactose. If you have GST deletions, this recipe also provides 2-3 servings of cruciferous vegetables to get your detoxification going full steam.
In a saucepan, add 1 whole chopped head of broccoli, including the stalk. This will be around 250g for an average head of broccoli. Leave this to sit (20 minutes will maximise the detoxification support) while you bring 350ml stock to a boil in a separate pan. This can be any type of stock, but if I don't have any fresh stock to hand, my favourite is Steenbergs Organic Vegetable Bouillon. I make this by pouring about 350ml boiling water over the broccoli and mixing in 1.5 tsp bouillon powder. Pour just enough liquid over the broccoli so that it is barely covered. Simmer over medium for 5-10 minutes until the broccoli is tender crisp and still bright green. Pour into a blender and add 35g each cashews and Brazil nuts. Blend on medium until smooth but with small bits. Add sea salt and black pepper to taste.
serves 1 (full meal) or 2 (side dish)
Kicking the cheese habit is tough. But for the more than 50% of us who lack the gene mutation required to digest lactose, it's an essential part of learning to live without dairy. If you're missing the salty tang of the feta-festooned Greek Salad, give this recipe a try. You'll also get a boost of anti-inflammatory omega-3s, antioxidants, and phytonutrients. The quercitin in red onions even helps prevent hayfever.
Combine 1 large handful cooked or sprouted chickpeas, 150g chopped cucumber, 1 medium/large chopped tomato, a small handful thinly sliced red onion, a medium handful chopped olives, 1 Tbsp each flax and olive oil (can use 2 Tbsp olive oil if don't have flax oil), a splash of apple cider vinegar, sea salt and black pepper to taste. Top with a sprinkling of fresh parsley.
Who needs taco shells in all their refined grain and deep fried anti-glory when you've got cabbage, right? RIGHT! Green pointed cabbage makes for a sublimely perfect taco shell. You'll surprise yourself by how much you love it, I promise.
While you can make black beans from scratch, they just take quite a long time to cook and a slow cooker is normally easiest. So, we'll pretend you already have some all made up or you've bought a tin of pre-cooked beans. Give them a good rinse and combine 1 cup over medium-low heat with the chopped white bulbs of three spring onions, 1 tsp ground coriander, 1 tsp ground cumin, and sea salt to taste. Warm and cook the bean and onion mix for about 4-5 minutes. Add a splash of water if they need a bit of moisture while they are cooking. Near the end, add 1 clove minced garlic. Turn off the heat and add 1 Tbsp olive oil, 1/2-1 whole chopped avocado, 10 small chopped cherry tomatoes, 1/2 chopped red or yellow bell pepper, and the chopped green tops of the onions. Stir and double check if you'd like to add a pinch more sea salt. Optionally, you can add a small amount of fresh or dried red chili pepper for spice. Mix everything together and place half of the mix in each of two leaves of green pointed cabbage (or romaine or cos lettuce as an alternative). If you're not sensitive to dairy or saturated fat, top with a little bit of cheddar cheese.