Tag Archives: Salad

Lust v. Must: Weekend Detox

Tons of bloggers make lists of their “lust” items and their “must” items.  Well this weekend, I have a “must.”  I need to detox, both mentally and physically.  I’ve have an exhausting two weeks (which is probably fairly evident by the lack of posting on here) and I just need to clean out my system.  I don’t really have the luxury of going on a spa retreat, that would be a “lust” so here’s a few things I’m planning on doing this weekend to put my body back on track and get my mind ready for the upcoming week of midterms.

1. Drink lots of water.  With the cold weather, I have a really hard time drinking water and staying hydrated.  I’d so much rather have a hot tea or a coffee to battle the brisk cold, but I’ve been waking up really thirsty, and I feel like my brain and mood is suffering because of it.

Detox Water from Blogilates.com

This water looks delicious and fully of flavor, plus the cucumbers, oranges and lemons all help to eliminate toxins that have built up.  Blogilates explains more here about what each component of this detox water does to help clean out your system  The important thing to remember if you decide to make your own detox water is to buy the organic versions.  Pesticides and other chemicals build up on the peels of these fruits and vegetables and you’re trying to eliminate toxins, not put more in.

I’m planning to start each morning with two glasses of this water, before any coffee or breakfast, and to continue drinking it throughout the day.

2. Warm salads.  It’s cold, so I’ve been really drawn to comfort foods.  Asian stir-frys, although I’m making them at home, they’re still higher in sodium than I’d like and don’t leave me with a good, clean feelings.  Same goes for all of those substituted comfort foods like butternut squash mac and cheese or zucchini lasagna.  I just don’t end up with the same fresh feeling that I do have a beautiful, colorful fresh salad.

The issue I have though, is that it’s cold, so I don’t want salad.  The way I’m going to get around this is by making warm salads.  By using whole grains like quinoa, farro and bulgur as a base, you can throw just about any fruits, vegetables, legumes in that you want and end up with a super healthy, detoxing meal.

This Farro Salad with Winter Fruit Pistachios and Ginger from Foodandwine.com looks right up my alley!

3. Running and yoga.  Last weekend was gorgeous, at least by winter standards.  Sunny, slightly breezy and warm: the perfect conditions for outside exercise.  This week, after some unfortunate shin splints from trying to run in healed boots (high recommend never doing this) and some unfortunate weather (when is the snow going to stop!?) I just couldn’t get to the gym.  I’m planning to go for three four-mile runs this weekend, and do at least two sessions of at-home yoga to get myself back on track.

So, how do you detox when you’re just not feeling right?  I’d love to add more to my weekend detoxing!

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Toasted Garbanzo Bean and Tofu Middle Eastern Salad

Chickpea SaladI don’t know about you, but since it’s been freezing, all I’ve been eating has been warm, filling and often heavy food. To break out of that rut, I decided to make this salad last night since it’s still warm, filling but on the lighter side and is sort of a reminder that eventually winter will go away and it will be warm again :).

This recipe is adapted from one I found in Yotam Ottolenghi’s Jerusalem, which, if you’ve never checked out, I definitely recommend you do.  It has so many creative and original recipes and is making me want to hop on a plane to Jerusalem as soon as possible.

Here’s what you need:

  • Block of tofu, pressed and cut into 1 inch cubes
  • 1 T sesame oil
  • 1 T soy sauce
  • 1 T rice vinegar
  • 4 medium sized tomatoes, chopped
  • 2 large cucumbers (preferably the smaller, Middle Eastern kind)
  • 3 medium carrots, peeled and chopped
  • 5 T chopped parsley
  • 3 T chopped cilantro
  • 2 cans of garbanzo beans, rinsed and drained
  • 1 T ground cardamom
  • 1 T ground cumin
  • Juice and zest of 1 lemon
  • 5 T of olive oil, plus more for toasting beans
  • 1 clove garlic, minced
  • Salt and pepper to taste

What you do:

  1. Begin by combining the sesame oil, rice vinegar and soy sauce in a small bowl.  Add in the tofu and stir until coated.  Place on a baking sheet and roast in the over at 350 degrees for about 30 minutes or until tofu is golden on the outside.  Remove from oven.
  2. Meanwhile, combine the tomatoes, cucumber, carrots, parsley and cilantro in a large bowl.
  3. In a separate bowl, combine the garbanzo beans with the cardamom and cumin until coated.  Add salt and pepper to taste.
  4. Heat 1 T olive oil in a medium sized pan.  Add the garbanzo beans and cook for about 3-4 minutes on each size or until warmed through.  Keep warm.
  5. In a small bowl, combine the olive oil, lemon juice, zest and garlic.  Pour the dressing over the tomato, cucumber and carrot mixture and toss lightly.
  6. Serve by spreading a layer of the tomato, carrot salad and top with tofu and beans.  If desired, you can put a dollop of Greek yogurt on top.
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Roasted Cauliflower, Kale and Sweet Potato Salad

Sweet Potato, Cauliflower, Kale Salad

It’s a brand new year, and I’m officially starting school to get my Dietetics certification in less than 2 weeks.  I’ve spent the last month or so getting ready to move up to Cambridge, and after a few painful days of packing, driving up the East Coast and unpacking, I’m finally settled in and cooking again.

For the new year, and the resolve to detox just a little after the insanity that was the holidays, I made up this easy, super healthy, vegan salad that can be made ahead, stored in the refrigerator and then warmed up when you’re ready.  The tahini dressing that goes with this salad can also be used for other salads or as a marinade for fish, so feel free to get creative with it.

What you need for the salad:

  • 1 cup of dry farro
  • 2 medium sized sweet potatoes, cut into cubes
  • 1 bunch of kale, stems removed and roughly chopped
  • 1 head of cauliflower, cut into florets
  • 1/4 cup pumpkin seeds, lightly toasted
  • 2 T olive oil
  • salt and pepper to taste
  • 1 T cayenne powder
  • 1/2 T paprika

What you do:

  1. Start by soaking the farro for 6 hours or overnight.  This will greatly reduce the actual cooking time. When ready, bring farro to a boil and simmer for about 30 minutes or until cooked through.  It will have a slightly nutty texture to it.
  2. Lightly coat the sweet potatoes and cauliflower in the olive oil, cayenne and the paprika.  Roast at 450 degrees for 30 minutes or until soft.  Remove from oven.
  3. For the kale, you should lightly saute a pan with olive oil, and then cook the kale down until just barely wilted.  Add in the sweet potatoes, cauliflower and toasted pumpkin seeds.
  4. When the farro is finished, stir the farro into the vegetable mixture and top with the tahini dressing mixture (directions below).

What you need for the dressing:

  • 1/4 cup of tahini
  • 3 T lemon juice
  • salt, pepper and paprika to taste
  • 3/4 cup water
  • 2 T olive oil

What you do:

  1. Whisk all of the ingredients together in a small bowl adjusting flavors as necessary.

Are you also in serious need of a detox after this holiday season?  How are you going about your detox plan?

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