Tag: detox salad

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Carrot Coconut Ginger Holiday Detox Salad

Let’s face it, after the holidays we could all use a little dietary detox. The problem is a lot of us are cooked out from dinner parties, social outings, and family gatherings galore. They’re all in good fun, but when the season has passed we’re typically ready for some reprieve.

This salad is super easy and uses inexpensive ingredients (need I mention the holidays leave our wallets exhausted too?). Better yet, it’s full of dietary fiber and super-spice ginger to help get your digestion back on track. Belly bloat, goodbye!

Coconut Carrot Ginger Salad_MOARfit by Amy Rizzotto

Poach or bake a 3-4oz serving of salmon (about the size of a deck of cards) to serve alongside it and you’ve got a healthy, post-holiday detox meal using delicious whole foods that will heal your gut and guilt from the inside out!

Coconut Carrot Ginger Salad_MOARfit by Amy Rizzotto

Carrot Coconut Ginger Holiday Detox Salad

{makes 4 servings}

What You’ll Need

For the dressing:

  • 2 Tbs minced fresh mint
  • 2 Tbs olive oil
  • 1 Tbs fresh lime juice
  • 1 Tbs unsweetened coconut milk
  • 1 Tbs honey
  • 1” grated fresh ginger
  • ¼ tsp sea salt

For the salad:

  • 3 cups grated carrot
  • 1 cup raisins
  • ½ cup coconut flakes
  • ½ cup toasted slivered almonds

Directions:

  1. In a large mixing bowl, whisk together the dressing ingredients.
  2. Add the salad ingredients and toss together until evenly coated.
  3. Refrigerate for several hours before serving.
  4. Serve cold or at room temperature.

This is just the tip of the iceberg.

If you want more detox recipes and are in need of a total system reset, sign up for my self-guided remote 10-day detox. My detoxes help you reset your relationship with food, understand where cravings come from, and leave you feeling energized and uplifted! With sign-up you’ll get:

  • Welcome Guide with all the information you need to detox effectively and safely
  • Meal Plan and Recipe Book featuring seasonal ingredients
  • Tips for transitioning out of the detox successfully
  • Access to a Pinterest board filled with delicious detox-friendly recipes for extra inspiration
  • A discount on private post-detox nutrition coaching

You can find this and other items in my online store.

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Sweet Potato and Chickpea Salad with Lime, Cilantro & Tahini Dressing

As seasons change, so too does our palette. Whether you ascribe to seasonal dietary changes as those who practice Ayurvedic nutrition do or not, most of us would agree that when the warmth of early fall burns out and winter sets upon us raw veggies and icy lemonade no longer sound so appealing. If we carefully, our bodies tend to crave warming foods—think roasted vegetables, soups and heating spices. We’re all far more likely to go to an Indian restaurant now than amidst the stifling heat and humidity of August.

While our natural instincts may lead us to butternut squash and parsnips, there are those of us that still need a good salad every now and again. A warm salad might just be what many of us need in order to give into the turning times while still feeling grounded and nourished. This warm salad, featuring vitamin-A rich sweet potato and fiber-rich chickpeas, is filling yet light, full of flavor yet detox-friendly.

Sweet Potato and Chickpea Salad with Lime, Cilantro and Tahini Dressing

(makes 4 servings)


What You’ll Need:

Sweet Potato and Chickpea Salad:

  • 2 large sweet potatoes (about 2 lbs), skin-on and cut into cubes
  • 1/2 tsp ground cinnamon
  • 1/2 tsp turmeric
  • 1/2 tsp smoked paprika
  • Pinch of red pepper flakes
  • Pinch of sea salt
  • 2 Tbs olive oil
  • 1/4 yellow onion, finely diced
  • 2 cups prepared chickpeas (canned works too)

Lime, Cilantro ad Tahini Dressing:

  • 2 small garlic cloves, minced
  • 1/4 fresh cilantro leaves
  • 1/4 yellow onion, finely diced
  • Juice of 2 limes
  • 1/4 cup tahini
  • Sea salt and pepper to taste

How to Make It:

  1. Preheat the oven to 425°F.
  2. In a large bowl, combine the sweet potato, spices, olive oil and a few pinches of sea salt. Toss until all pieces are evenly coated. Roast on a baking sheet for 30 min, or until soft.
  3. Remove from the oven and let cool.
  4. While the sweet potatoes roast, make the tahini dressing. In a food processor (or blender), add all ingredients and mix until smooth. Taste and adjust seasoning. You may opt to add a little water to thin it out.
  5. To bring it all together, combine the sweet potatoes, chickpeas, onion and cilantro in a mixing bowl. Add 3/4 of the dressing, gently folding it into the mixture and serve with the additional dressing on the side.

Be sure you enjoy this recipe right away. Otherwise, set aside the portion of salad you don’t plan to eat undressed and save a small container of the dressing. You can reheat the salad when you’re ready and top with the tasty dressing. This is a great salad to bring to work and keeps well in the refrigerator for up to four or five days.