Eric’s Detox Salad

This salad below is rich in many compounds to help support the body and promote a healthy detox/cleanse.

The Stram Center offers comprehensive cleansing and detoxification programs. It is important to work with a trained healthcare practitioner to help guide you through a structured detox program. For additional information about our detox program, call the center at 518-689-2244 or visit http://www.stramcenter.com/services/cleansing-programs/

Antioxidants/phytochemicals are extremely important during a detox to help protect the body organs involved in the detox, especially the liver and kidneys. This salad is rich in antioxidants/phytochemicals such as Beta-carotene: (leafy green vegetables, orange starchy vegetables, red peppers, broccoli) and Vitamin C: (kale, broccoli, bell peppers, citrus fruit). This salad is also rich in compounds that help pull toxins out of the body. These compounds are found in various foods such as alliums (onions, garlic, scallions), cruciferous vegetables (kale, broccoli, cabbage, Brussels sprouts), and sea vegetables (wakame, arame, kombu, bladderwrack, nori).

Eric's Detox Salad

Recipe By: Eric Sharer, MPH, RD, CSO, CDN Serves 8

Ingredients:

1 cup sea vegetables such as wakame, arame, or bladderwrack*

1 eachcucumber, thinly sliced

1 each carrot, peeled and shredded

1 eachbell pepper, deseeded and diced

1 cupcabbage, shredded or 1 cup chopped broccoli

2 cupsmixed greens/shredded kale/shredded Swiss chard/baby spinach

1 tsp.ginger, fresh, peeled and finely grated/chopped

½ tsp.garlic, minced

1 ½ tbsp. brown rice vinegar or 1 1/2 tbsp. fresh lemon juice

1 tbsp. tamari or soy sauce or coconut aminos if you are soy intolerant

½ tsp. water

1 tsp. maple syrup or other sweetener of choice

*Consider buying organic sea vegetables such as from Main Coast Sea Vegetables www.seaveg.com


Soak sea vegetables in warm water for 5-10 minutes. If using bladderwrack soak for 15-30 minutes. Drain, rinse then squeeze out excess water. If wakame/bladderwrack is uncut, cut into small ½" pieces. Wakame may have tough ribs running through the middle of the plant. Cut these ribs out as well.

While the sea vegetables are soaking, mix together all the remaining vegetables in a large bowl, except for the garlic and ginger.

Stir together vinegar, tamari, water, maple syrup, ginger, and garlic in a bowl until combined.

Add the prepared sea vegetables to the bowl of vegetables. Mix well

Pour dressing over salad and mix well.

Serve immediately, or chill for 1-2 hours to allow the flavors to develop.


Chefs Note: Vegetables can be peeled and sliced 1 day ahead and chilled in sealed plastic bags until ready to use.



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