quick and easy cleansing foods
Matcha Green Tea Drink Serves 2 | Staff Favorite, Gluten Free, Veggie, Quick prep 5 minutes
For a cleansing alternative to your morning coffee, this ultralight smoothie combines avocado’s healthy monounsaturated fats with green tea’s anti-infl ammatory actions. Add grated ginger to boost digestion and increase circulation. If you can’t fi nd matcha, grind green tea leaves in a spice mill or coffee grinder.
2 cups unsweetened almond milk 2 cups loosely packed baby spinach leaves ½ avocado, cubed 1-2 teaspoons matcha green tea powder ½ cup crushed ice Raw unfi ltered honey, agave, or stevia, to taste
1. In a blender, combine almond milk, spinach, avocado, and matcha powder; purée until smooth. Add ice and purée again until smooth and creamy. Sweeten to taste and serve immediately.
PER SERVING (with 1 teaspoon honey): 118 cal, 5g fat (3g mono, 1g poly, 1g sat), 0mg chol, 3g protein, 12g carb, 4g fi ber, 194mg sodium
Spiced Chickpeas and Greens with Parsley Oil Serves 4 | Gluten Free, Vegan, Quick prep 15 minutes | cook 15 minutes
Classic Middle Eastern spices enliven high-fi ber chickpeas, which speed toxin removal in the colon. This recipe also features a brilliant-green oil made with loads of parsley, long used in detox plans for its mild diuretic and kidney-fl ushing effects. You’ll have leftover oil, so use it to add fl avor and a cleansing component to other meals. Serve this dish with quinoa on the side.
½ cup plus 1 tablespoon olive oil 1 bunch scallions, fi nely chopped 2 cloves garlic, minced ½ teaspoon ground cinnamon ½ teaspoon ground black pepper
¼ teaspoon ground allspice 1
-¼ teaspoon ground nutmeg Dash of cayenne pepper
/8 ½ cup low-sodium vegetable broth
1 (15-ounce) can chickpeas (garbanzos), rinsed and drained
4 cups fi nely chopped fresh chard (stems discarded) ¾ cup fi nely chopped fresh parsley, divided 2 teaspoons dried mint (or 2 tablespoons fresh) Lemon wedges
1. In a large skillet, heat 1 tablespoon oil over medium heat and cook scallions for 1 minute, until just softened. Add garlic and spices; cook for 1 minute more, stirring. Stir in broth, scraping up spices from pan bottom. Add chickpeas, cover, and cook until chickpeas are infused with fl avors, 5–7 minutes. Add chard and ¼ cup parsley, stirring to coat well. Cook for 2–3 minutes, until chard is just wilted. 2. Meanwhile, combine remaining ½ cup olive oil, remaining ½ cup parsley, and mint in a food processor; process until smooth. (Yields 2
/3 cup.)
3. Divide chickpea mixture among four plates. Drizzle with parsley oil, squeeze lemon juice over all, and serve hot, with additional parsley oil on the side.
PER SERVING (with 2 tablespoons parsley oil): 414 cal, 30g fat (22g mono, 4g poly, 4g sat), 0mg chol, 7g protein, 29g carb, 6g fi ber, 340mg sodium
➻ 32 deliciousliving | march 2012
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