Seven Ingredient Detox Salad Recipe
INCLUDING A SUPER EASY SALAD DRESSING
Have you gotten a colonic yet? If the answer is no…please schedule one today. Click here to GRWM before my appointment. Yesterday, I went for the first time and my experience was life-changing. I was surprised by what I learned, what I THOUGHT I knew and humbled by what my body was telling me. My gut was in need of a detox but I didn’t think so because I already practice healthy habits. Eating vegetables and drinking water is only half of the work.
How I Felt Post-Colonic:
physically lighter
clear state of mind
regrounded
motivated
relieved
After my appointment, I went on a smoothie date, walked and got some sun, starting plotting on my kale salad. While preparing my salad, my stomach started to feel tight - so I ended the night with just a few bites, plantain chips, and a cup of decaf coffee.
Today, I had watermelon for breakfast and a handful of cashews, pecans, and plantain chips for a snack.
FOLLOW ALONG & WATCH THE PROCESS HERE!
INGREDIENTS:
Salad
1 bunch of curly kale
1 bunch of tuscan kale
1 bunch of golden beets
1 large sweet potato
1 purple onion
1 garlic bulb
1 bunch of freshly chopped parsley
1 bunch of freshly chopped cilantro (optional)
side of avocado (optional)
sesame seeds (optional)
Dressing:
olive oil
sea salt
fresh lemon juice
DIRECTIONS:
Wash, dry and chop kale, beets, sweet potato, onion, and onion into small pieces. Chop herbs and set aside in a separate bowl.
In a large saucepan, add oil over medium-high heat. Add the chopped beets and sweet potatoes to the pan, stir, reduce the heat and simmer on low. Periodically come back and stir the beet and sweet potatoes. When the vegetables are tender, grate in the garlic - season and salt to taste in desired or leave plain.
Next in a large mixing bowl, add all the kale, and mix in a generous amount of olive oil coating all the leaves. Squeeze all the juice from the lemon and salt to taste. Massage the kale for 2-3 minutes with your hands. (You’ve just added the salad dressing in the salad btw).
Lastly, add the chopped purple onion, sweet potato, beets, and herbs.
Top off with optional toppings, serve and enjoy!
