The violins play in the back ground as you harp on about how you ate and drank recklessly over Thanksgiving, and of course, those habits spilled over into your entire weekend. Your skin feels anything but radiant and thrusting your body into your jeans like a sausage in its casing leaves you feeling tight with parts to spare that comfortably lodge over the top of your pants. You feel bloated, lethargic and irritable and swear to never do that again. The odds are not with you. Thanksgiving is barely over and one already hears glad tidings ring.
So before you overindulge in the upcoming holidays, get on the right track and serve your instant gratification with a mini detox plan! It doesn’t have to be aggressive and can consist of more than just green goop liquid, since after all isn’t the purpose to make you less miserable? This week we’ll feature three great recipes that will help you detox after your indulgent weekend. This is the kick-off of our mini detox dish recipe series to help you kick start your detox challenge. Ready, set, go!
Today’s dish is a red cabbage slaw salad that’s filled with flavor and packed with roughage. This burgundy foliage of red cabbage, toasted pumpkin seeds, grapes and a honey ginger dressing will taste great and leave you feeling the part too.
Before you scroll to the recipe, check out our list of what to avoid and what to embrace. Click here for additional facts on how to detox after a big meal.
10 commandments of what to avoid for your detox period:
1)Red meat, chicken, turkey
8)Sauces, pickles, store-bought salad dressing
10)Milk, cheese, eggs and cream
The plan should be safe and not extreme so that you are still receiving vital nutrients. The 10 commandments of what to embrace are as follows:
3)Beans and pulses
6)Whole grain brown rice
8) Unsweetened yogurt
9) Herbal teas
10) 2 liters of water daily
Red Cabbage Slaw Salad Recipe
Inspired by: BBC Good Food
2 cups red cabbage, shredded
2 carrots, grated
1/4 cup of cilantro, chopped
1/2 a cup of grapes, halved
1 Israeli cucumber, julienned
1tbsp sunflower seeds, toasted
For the dressing:
1 tbsp ginger, grated
1 tsp honey
1 tbsp lemon juice
2 tbsp olive oil
1/4 tsp of sesame oil
- Combine all the salad ingredients except for the sunflower seeds.
- In a mixing bowl, whisk the ginger, honey and lemon juice together. Slowly pour in the olive and sesame oil continuously whisking to emulsify the dressing.
- Drizzle dressing over the salad, toss, sprinkle with sunflower seeds and serve.
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