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conscious eating

Detox Delights
Recipes Rich in Fiber and Nutrients

Sweet Mango Smoothie, photo by kaitlyn noble
photo by kaitlyn noble


Sweet Mango Smoothie
Sweet fruit paired with spinach for an extra dose of fiber, vitamins and super-green-detoxifying antioxidants won’t change the taste of this beloved fruit smoothie.

Ingredients
1 cup fresh or frozen mango
1 to 3 cups spinach
¼ cup packed mint
½ cup coconut water
½ cup coconut milk
1 Tbsp chia seeds
1 serving dairy-free protein powder
Handful of ice

Directions
Skin and chop mango. Wash spinach. Remove mint leaves from their stems and rinse them with water. Place all ingredients in a blender. Blend on high until smooth (30-60 seconds). Pour and serve immediately. Sprinkle chia seeds on top if desired.

Recipe by Kaitlyn Noble of the Clean Program.

Vegetable Yum Soup, photo by kaitlyn noble
photo by kaitlyn noble


Vegetable Yum Soup
Soups help provide the body with nutrient- and fiber-rich vegetables in an easy-to-digest format, while soup broths help supply water for detoxification and a sense of satiety.

Yield: 4 to 6 Servings

Ingredients
1 Tbsp vegetable oil
1 garlic clove, minced
2 Tbsp fresh ginger, grated
1 stalk lemongrass, minced
½ tsp crushed red pepper
¾ cup shiitake mushrooms, sliced
2 cups sweet potatoes, peeled and chopped
½ cup green bell pepper, chopped
5 to 6 cups vegetable stock
1 (14-oz) can coconut milk
2 Tbsp low-sodium soy sauce
3 Tbsp cilantro or parsley, chopped

Directions
Heat the oil in a large pot and sauté garlic, ginger, lemongrass and crushed red pepper. Stir in the mushrooms, sweet potatoes and bell pepper, and cook for 1-2 minutes. Add the stock, bring to boil and then reduce heat. Simmer for 10 minutes until the vegetables are tender. Add the coconut milk and soy sauce, and stir. Serve sprinkled with cilantro or parsley (optional).

Source: Russell Jaffe, The Joy in Living: The Alkaline Way.

Super Detox Salad, photo by Drew Maresco & BestRecipes.co
photo by Drew Maresco & BestRecipes.co


Superfood Detoxing Salad
This salad goes above just being a good-for-you meal, it's loaded with vegetables that help to fight infectious cells, antioxidants to expel harmful chemicals, and has anti-inflammatory properties. The avocado and quinoa provide a little heft so you will feel fuller longer. That’s why we call it the superfood detox salad.

Serves 2

Salad
1 avocado, chopped
1 cucumber, sliced
½ cup broccoli
6 kale leaves, chopped
¼ cup parsley
½ cup red cabbage, shredded
½ cup cooked quinoa or brown rice
⅓ cup chopped toasted walnuts

Dressing
2 teaspoons olive oil
½ lemon, juiced
½ inch ginger, grated
½ teaspoon turmeric
Pepper, to taste

Directions
In a large bowl, combine the avocado, cucumber, broccoli, kale, parsley, cabbage, quinoa, and walnuts.

In a small bowl, add the oil, lemon juice, ginger, turmeric, and pepper together and stir until combined. Pour the dressing over the salad and toss to coat.

Recipe and photo courtesy Drew Maresco & BestRecipes.co.

 

photo by Drew Maresco & BestRecipes.co
photo by Drew Maresco & BestRecipes.co

Sweet Potato Carrot Detoxing Soup
Both vibrant and flavorful, this soup is filled with antioxidants, is metabolism-boosting, and has anti-inflammatory properties. A true bowl of detoxifying goodness. It’s hard to believe something this delicious can be so good for you in the process.

Serves 4

Ingredients
1 large sweet potato, peeled and chopped
3 carrots, peeled and chopped
1 onion, quartered
3 cloves garlic, crushed
1 tablespoon coconut oil, melted
1 teaspoon turmeric
1 teaspoon cumin
¼ teaspoon chili powder
¼ teaspoon sea salt
½ teaspoon ginger powder
2 cups vegetable broth
½ cup cooked red lentils
2 tablespoons coconut milk, for topping, divided
Fresh parsley, for garnish

Directions
Preheat the oven to 400°F. Line a baking sheet with parchment paper and add the sweet potato, carrot, onion, and garlic. Pour the coconut oil over the vegetables and season with turmeric, cumin, chili powder, salt, and ginger, tossing to coat the vegetables evenly. Cook for 30 minutes, stirring halfway through.

Add the roasted vegetables to a blender with the broth and lentils, processing until the mixture becomes a smooth consistency. Pour the blended soup into a pot over medium-high heat and cook for about 5-7 minutes, until the soup is hot all the way through.

Serve topped with a drizzle of 1 tablespoon of coconut milk per bowl and parsley.

Recipe and photo courtesy Drew Maresco & BestRecipes.co.

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