Ever since I posted my two re-created Whole Foods salads, the Kamut Power Blend and Edamame Caviar, I’ve received several emails asking for the recipe for the Detox Salad. I kept saying I was going to experiment with it, but to be honest, I never did because I was missing an ingredient and I didn’t have a clue where to find it… well, until this past weekend that is.
Based on this list of ingredients….
do you have any idea which one it was? If you guessed kelp granules, you’re right! I’ve seen all sorts of sea vegetables in the Asian section of my local grocery stores, but I had no idea where to find it in granular form. When I was at one of my favourite health food shops on Saturday, I randomly decided to browse the organic herbs and spices section, and that’s where I spotted them.
According to New Horizon Health’s Longevity Warehouse,
Kelp granules are “salty” yet low sodium, thanks to the rich complement of potassium, magnesium, and other mineral salts. Kelp granules are an especially rich source of potassium, iron, iodine, Vitamin B-6, Riboflavin, and dietary fiber. Kelp also contains a natural substance, glutamic acid, that enhances flavor and tenderizes. Phytochemicals in kelp have been shown to absorb and eliminate radioactive elements and heavy metal contaminants from our bodies. Sprinkle on soups, salads, dressings, dips, sauces, etc. Get the nutritional benefits of sea veggies, and skip the table salt.
- Strengthening of the circulatory system
- Stronger bones and teeth
- Prevention of cancer, strokes and heart disease.
- Healthy thyroid and metabolism (thanks to the high iodine content)
- Contributes to overall wellness – this is also due to iodine, and helps the body to fight infections and bad bacteria.
- 2 cups cauliflower (about 1/3 of a medium-sized cauliflower)
- 2 cups broccoli
- 2 medium grated carrots
- ¼ cup dried currants
- 1/3 cup raisins
- ½ cup sunflower seeds
- 2 tsp kelp granules (NOTE: kelp granules do have a fairly distinct sea vegetable-like smell, so you definitely don’t need to use very much!)
- ½ cup fresh parsley, finely chopped
- 1/3 cup lemon juice
- sea salt and black pepper to taste
Chop the broccoli and cauliflower into bite-sized pieces. In batches, transfer to the bowl of a food processor and pulse until small pieces form. (You can also do this with the broccoli stems instead of throwing them out or trying to find another use for them!)
In a large bowl, combine the broccoli, cauliflower, grated carrots, and all remaining ingredients. Toss very well to combine, then refrigerate for at least 30 minutes to allow flavours to blend.
Makes 6 servings (about 1 cup each)
Nutrition per cup: 130 calories, 6g fat (1g saturated), 0mg cholesterol, 34mg sodium, 20g carbs, 3g fiber, 11g sugar, 4g protein.
You might be wondering why this is called a detox salad, and from my reading and research into raw food diets (yep, I’m working on that goal already!) I’ve learned that some of the best vegetables for detoxing are raw cruciferous ones. That includes broccoli, cauliflower, Brussels sprouts, kale, bok choy, and cabbage. These are full of phytonutrients, minerals, and antioxidants which are exactly what our detoxing organs (that would be your liver, kidneys, and lungs) need to keep them humming along nicely. Of course, the lovely nutritional benefits are lost the second you decide to cook any of these veggies, and that would be a shame, wouldn’t it?
So do you absolutely need the kelp? Well, no. But I suppose they call it a detox salad because of all the mineral-y goodness that the sea vegetable adds to the mix. Just a warning though – initially when I tested this, I hadn’t mixed it up very well and got waaay too much kelp in one bite. It wasn’t overly pleasant, so be sure to stir well before you taste it! 🙂
So tell me…
- Do you eat many sea vegetables? Ever tried them?
- Have you done any successful restaurant re-creations lately? Any recipes to share?