Today Davina Sandground and I spent the morning teaching a detoxification class. We talked about how to avoid some common toxins, our bodies natural detox process and foods that help your body detox efficiently. We made a bunch of recipes and tasted foods that incorporated key ingredients. Below is what we cooked and ate today.
Detox Shake (Adjust these ingredients to your taste but these are basic guidelines to start with)
1/4 Avocado, ½ Apple, 4 Brazil Nuts, ¼ cup Blueberries (fresh or frozen), ¼ cup Cilantro, small piece fresh Ginger peeled, 1 cup strong Green Tea, 2 tablespoons Hemp Seeds, 1 teaspoon Lemon Juice, ¼ cup Ice
-Combine all ingredients except for the ice in a blender and process until smooth. Add ice and blend until thoroughly combined. If you want it sweeter add a couple dates.
Ginger Root (a piece approximately 1” long), 4 cups filtered Water
-Roughly chop the ginger (no need to peel), cover with water and bring to a simmer, and let simmer for at least 15 minutes but up to 30 minutes. I use the same pieces of ginger for 2-3 batches even though each batch is a bit weaker than the one before it is still delicious.
Basil Lemon Water
1 cup loosely packed Basil leaves, 1 Lemon ½ juiced and ½ cut into rounds, 8 cups filtered Water
-Place all ingredients in a glass container. Place in refrigerator for 2 hours to 2 days. The longer the basil and lemon is in the water the more pronounced the flavor will become.
Spicy Grapefruit Relish with Spring Onion
1 Grapefruit- sections removed, 1 Spring Onion very thinly sliced, 1 teaspoon Cider Vinegar, Cayenne or fresh Hot Pepper to taste, pinch of Salt
-Combine all ingredients and eat immediately or store in refrigerator up to one week.
Quick Preserved Lemon
1 Lemon thinly sliced, 1/8 teaspoon Salt, 1/8 teaspoon Honey, Olive Oil
-Combine lemon, salt and honey. Let sit at room temperature for 3-5 hours. Place lemon mixture in a jar and cover with olive oil. Store in refrigerator up to 2 weeks.
Quick Creamy Fennel and Kohlrabi Slaw
1 cup shaved Fennel, 1 cup shaved Kohlrabi, 1/2 teaspoon Turmeric (or more to taste), 1/2 teaspoon Mustard Seeds (or more to taste), ¼ cup Greek Yogurt, 2 teaspoons Lemon Juice, 1 teaspoon Olive Oil, Salt and Black Pepper to taste
– Combine all ingredients thoroughly. Serve immediately or cover and refrigerate until ready to serve
1 head Cabbage cut in 4- heart removed and leaves separated and cut into approximately 1-2 inch slices, 1 cup shaved Radish, 2 tablespoons Salt dissolved in 4 cups Water (or more if necessary to cover cabbage and radish),1 Apple thinly sliced, 1 teaspoon Garlic minced (or more to taste), 2 teaspoons Ginger Root finely chopped (or more to taste), 2 sheets Nori broken into small pieces, thinly sliced Hot Pepper or cayenne or spice of your choice.
-Place cabbage and radish in a glass or ceramic bowl. Cover with salt water mixture (if necessary add a bit more water so cabbage is covered). Place a plate on top of cabbage to keep all leaves submerged and let sit at room temperature overnight.
-Drain and rinse cabbage thoroughly. Add remaining ingredients and massage leaves so flavoring is fully incorporated. Taste and make any adjustment to seasoning. Place all ingredients in a glass jar with a lid and make sure that all is submerged in liquid (top off with a bit of water if necessary). Check every day to see if there is a slight pop when you open your jar. This will show that the fermentation process has begun. Leave at room temperature for one day after fermentation begins and then place in refrigerator.
Raw Brussel Sprout Salad with Preserved Lemon and Avocado
2 cups finely chopped Brussel Sprouts, 1 teaspoon finely chopped Chives, 2 tablespoons Preserved Lemon (see recipe above), 1 cup finely chopped Parsley, 1 Avocado sliced, Salt and freshly ground Black Pepper to taste
-Combine all ingredients thoroughly massaging with your fingers to make sure it is totally combined. Serve immediately or cover and refrigerate for later.
2 cups Kale finely chopped, Olive Oil, Salt and freshly ground Black Pepper to taste, 2 cups Shallots peeled and chopped, 1 cup Basil leaves, 2 cups Artichoke Hearts from fresh, frozen or canned cut into ¼’s, 1/2 cup Hemp seeds, 1/2 cup Brazil nuts, 2 cups Cauliflower chopped
-Preheat oven to 375 degrees.
-Place kale in a casserole pan approximately 9” x 12” and season to taste with olive oil, salt and pepper. Season shallots with olive oil, salt and pepper and spread them evenly over the kale. Top shallots with a layer of basil leaves. Top basil with artichoke hearts.
-In a food processor combine the hemp seeds, brazil nuts, 2 teaspoons olive oil, 1 tablespoon water, salt and pepper to taste. Process until it becomes a spreadable mixture you can add additional water if necessary. Spread nut mixture over the artichoke hearts.
-Season cauliflower with olive oil, salt and pepper to taste and place on top of the nut mixture.
-Cover casserole and cook for 45 minutes. Remove top, turn oven to broil and cook for a few additional minutes until top is browned. Serve hot or room temperature.