Detox
By: Ana /20 / Detox, Hormone Balancing, Spring, Vegan,
PinIt’s been a while since I last wrote on my blog, and I really missed it. A lot happened meanwhile – I’ve been involved into a huge project which helped me grow my food videography skills, serious health issues stroke in our little family, we’re still fighting the disease but trustfully looking for better days, and then spring happened. It’s so amazing how the cyclic reborn powers of the nature can nurture your soul, offer comfort and hope for the better. The winter was really difficult for us, from all points of view, but now we can finally see a ray of light.
Cooking lighter dishes and focusing on fresh greens that just started to pop by at the farmers’ market is also part of the process. While season transitioning is a bit stressful for our bodies making them crave unhealthy food, there is a little voice in my head that always guides us toward healthier food choices. We only need to listen!
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Focusing on green and dark leafy veggies is the best way to help your body adapting to the season changes, boost the liver function and help it eliminate the excess cholesterol, old estrogen and toxins. I used broccoli as the base for this salad, inspired by the popular cauliflower rice dishes. Although its texture is a bit harder than the cauliflower one, you can use the food processor to turn it into a brightly green broccoli rice that you can use as it is, or highly sauté for a softer texture.
In terms of nutrients, we already know that broccoli stands out proudly! Think vitamins (including A, some B-complex matches, C, K and E), minerals involved into the natural detoxification process (manganese, copper, selenium and zinc), fiber and omega 3 in significant concentrations. Many of these, together with its glucosinolates and other active substances contribute to reducing the oxidative stress, inflammation and cancer risk.
The recommended intake of broccoli is at least 3/4 cup per day, to ensure your body gets a constant dose of the nutrients it contains. However, if your thyroid function is slower, reducing the amount of broccoli you consume and using a more intensive cooking method, such as roasting, will prevent its glucosinolates substances to interfere with iodine absorption related to a proper thyroid function.
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I combined the broccoli rice with a herbed avocado sauce, for an extra kick of minerals and a good concentration of healthy fats that supports the hormone production and a better absorption of the antioxidant nutrients in broccoli. A huge bunch of fresh parsley, cucumber and scallions were also added to the picture, to boost the detoxifying properties of the salad (as the glucosinolates in broccoli are involved in Phase 2 of the natural detoxification, when the neutralised toxic substances are prepared for excretion).
Remember to always add a good dose of green leafy vegetables and herbs (be it parsley, chard, beet greens, kale or any available) to your daily meals, to ensure your liver gets the nutrients it need for a proper detoxification function.
Ready to pump more fresh nutrients to help your body cope with the season transition? Try my other nutrient-rich salads: Quinoa Salad for Spring Detox, Thai Cauliflower Rice Salad, or the Superfood Salad for Hormone Balance.
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Print Recipe
5 from 2 votes
Green Detox Broccoli Salad
Help your body cope with the seasons transition by nourishing it with fresh nutrients in season - broccoli rice and fresh herbs!
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Dinner
Cuisine: Vegan
Servings: 2
Author: The Awesome Green
Ingredients
- 1 large broccoli head cut into florets
- 1 tbsp coconut oil
- 1 ripe avocado peeled
- 2 tbsp fresh lemon juice
- 2 garlic cloves minced
- 2 scallions diced
- 1 large bunch fresh parsley chopped
- 1 cucumber diced
- 1 tbsp hemp hearts
- 1/4 tsp salt
Instructions
Add the broccoli florets into the food processor and pulse to obtain a rice texture.
Heat the coconut oil into a cast iron skillet, add the garlic and cook for a minute over low heat.
Add the the broccoli rice and cook for 5 minutes, stirring frequently.
Season with salt and set aside.
Add the avocado, lemon juice and 2 tbsp chopped parsley into the food processor and pulse to obtain a creamy mixture.
Transfer the broccoli into a large bowl, together with the remaining parsley, cucumber, hemp hearts and scallions, and mix to combine.
Add the avocado cream and mix again.
Serve immediately.
Notes
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Comments
Dana says This looks incredible, Ana! So simple yet so vibrant and perfect for spring. I’m adding it to my meal prep list for next week. Also, so sorry to hear you’ve had a rough go of it lately. Sending healing vibes to your and your family. xoxo
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- Ana says
Thank you so much, Dana, it means a lot
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- Alison Clay-Duboff says
But the recipe doesn’t say what to do with the cucumber!!! Am I losing my mind?
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- Mischa says
Nor does it say what to do with the hemp hearts. The instructions are confusing and incomplete.
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- Mischa says
Ugh, the ingredients call for one large bunch of parsley but the instructions only mention using 2 tablespoons of parsley. Which is it? Only the two tablespoons in the sauce or do you also chop up the rest of the parsley and add it to the riced broccoli? How hard is it to provide clear instructions for a recipe?
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- Lilli says
To help with your toxicity, I suggest you add an extra bunch of parsley in your salad.
This lovely lady, who doesn’t even has English as her first language, tries to come up with beautiful healthy recipes that have a scientifically proven cleansing effect. She puts them on her site, provides them with nutritional info, inspirational texts and beautiful pictures. She doesn’t need to share them, it costs her a lot of effort and she gains no money with doing so. I would say it is not that simple a task.
You know what is actually not that difficult? Being grateful. Politely ask questions if the instructions are unclear. Being nice.
Thank you Ana, it looks wonderful. As soon as broccoli is in season again, I am certainly going to try this.
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- Ana says
Thank you so much Lilli, I really appreciate this!
- Lisa says
What a beautiful dish, and such bright flavor! My family loved this! Thanks, Ana.
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- Ana says
So lovely to read this recipe is family-approved! Thanks so much for the feedback!
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- Andrew says
Ana, your photos look incredible! And the recipe seems to be really healthy! Due to you I really want to try this salad! Thank you for sharing! 🙂
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- Ana says
Thank you very much, Andrew! If you did try it already, send me a photo – I’d love to share it on my Insta Stories 🙂
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- Alison Duboff says
Anna,
I’ve read and reread the recipe 10 times. I don’t see where, when or how the cucumber goes in!!! Help!
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- Ana says
You simply add it diced to the salad combo, as the photos show. I hope you like it
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- Jane turner says
I’m trying this tomorrow!!!! Nice and amazing recipe shared by you, thank you so much for that.Reply
- Ana says
Hey Jane, please share your pics of this dish with me so I can tag you in my Stories! 🙂
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- Jonathan Nyce says
I made this with the intention of serving it as a side-dish but I ended up eating the whole batch by itself instead! I was hesitant about making a warm salad but I followed directions exactly and obviously, it was a hit. I’m making it again ASAP. Thanks for the healthy recipe!
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- Ana says
I’m doing this myself all the time:) Thanks so much for the feedback!
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- Barbara says
I just tried this today since in my country we are starting spring, and I’m really happy with the result.Amazing recipe.
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- Jelena says
Thank you for creating and sharing this recipe. I followed the recipe instructions and it turned out delicious. Ingredients blended so well together. Will be making again soon.
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- Ana says
Happy to hear you enjoyed it!
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