Four more detox recipes....click here to check out the first three recipes in last week's blog (Detox Green Rolls, Detox Greens Juice, and Carrot-Lemon-Wheatgrass Juice). Happy cleansing, everyone.

Daikon and Shiitake Consommé 

This clear, hydrating broth is a great starter course for any meal, so keep this in your repertoire even after your detox is over. Deeply cleansing and relaxing, this delicate soup keeps your body at its peak. Prep tips: You can add chile spice or cayenne to this soup to stimulate circulation and intensify your cleanse. Just a scant pinch while the soup is cooking does the trick. To make a heartier meal post-detox, add edamame, cooked brown rice, or tofu cubes.

Ingredients

4 cups filtered water

1/2 red onion (thinly chopped)

1/2 cup thinly sliced fresh daikon pieces

4-6 dried shiitake mushrooms (soaked until tender, thinly sliced)

1/2 cup finely shredded green cabbage

Grated zest of 1 lemon

Low-sodium soy sauce (to taste)

3-4 sprigs fresh flat-leaf parsley (coarsely chopped)

Directions

Place water and onion in a saucepan over medium heat and bring to a boil. Add daikon, shiitake, cabbage, and lemon zest. Cover, reduce heat to low, and cook for 7 minutes. Season lightly with soy sauce and simmer for 3–4 minutes more. Serve garnished with fresh parsley.

Serves:

4 PER SERVING: 22 cal, 2% fat cal, 0g fat, 0g sat fat, 0mg chol, 1g protein, 5g carb, 1g fiber, 13mg sodium

Green Tea-Scented Quinoa with Corn 

Quick cooking, high in protein, and loaded with flavor, quinoa will become your go-to grain, whether cleansing or not. This recipe is packed with antioxidants and nutrients to get you through your detox with strength. Prep tip: Brew the tea lightly so that it does not turn the quinoa bitter during cooking.

 

Ingredients

1 cup quinoa (washed very well)

2 cups lightly brewed green tea

1 Pinch sea salt

1/4 cup fresh or frozen organic corn kernels

1/2 cup very finely diced scallion

1 clove fresh garlic (minced)

1/2 cup very finely diced carrot

3-4 sprigs parsley (coarsely chopped)

2 teaspoons flaxseed oil

1-2 teaspoons fresh lemon juice

1 small handful broccoli sprouts

Directions

Place quinoa and brewed green tea in a saucepan over medium heat and bring to a boil. Add salt, corn, scallion, garlic, and carrot; reduce heat to low, cover, and cook until all liquid is absorbed, about 15–18 minutes.

Add parsley, flaxseed oil, and lemon juice; fluff with a fork. Serve warm or at room temperature, garnished with broccoli sprouts.

Serves:

4 PER SERVING: 201 cal, 21% fat cal, 5g fat, 1g sat fat, 0mg chol, 6g protein, 34g carb, 4g fiber, 99mg sodium

Garlicky Greens with Lemon 

Leafy greens are high in chlorophyll, crucial for protecting the liver and ridding the body of toxins. They’re also rich in nutritious antioxidants called carotenoids. An ample dose of garlic boosts circulation and increases liver enzymes that remove toxins.

Ingredients

1/2 cup low-sodium vegetable broth

3 cloves garlic (minced or pressed)

2 cups chopped kale leaves ((stems discarded))

2 cups chopped escarole or curly endive

2 cups chopped Swish chard leaves and stems

Zest of 1 lemon

 

Directions

Place broth and garlic in a large sauté pan and cook over medium heat, stirring occasionally, until broth is reduced by half, about 5 minutes. Add kale and escarole (or endive); stir to mix and cook, uncovered, for 2 minutes. Add chard and cook until just tender, 1–2 minutes. Toss in lemon zest and serve immediately.

Serves:

4 PER SERVING: 31 cal, 9% fat cal, 0g fat, 0g sat fat, 0mg chol, 2g protein, 6g carb, 2g fiber, 76mg sodium

Carrot Salad with Sesame Seeds

This fresh, simple salad is loaded with fiber to promote regular elimination; and carrots and parsley contain abundant vitamins and minerals.

Ingredients

2 teaspoons grated fresh ginger

1 teaspoon toasted sesame oil

1 tablespoon olive oil

1 tablespoon rice vinegar

2 teaspoons tamari

1 pinch white pepper

3 large carrots (peeled)

1/4 cup chopped fresh parsley

Directions 

In a small bowl, combine ginger, oils, vinegar, tamari, and white pepper. Whisk to blend.

In a food processor, shred carrots. Drizzle about half of dressing over carrots and mix in parsley and sesame seeds. Serve.

PER SERVING: 118 cal, 53% fat cal, 7g fat, 1g sat fat, 0mg chol, 2g protein, 12g carb, 4g fiber, 237mg sodium

Article courtesy of NewHope360.com and written by Christina Pirello of Delicious Living. Christina Pirello is a natural health expert, Emmy Award–winning host of the national public television series “Christina Cooks,” and author of five cookbooks, including Cooking the Whole Foods Way (Penguin, 2007). Her nonprofit Christina Pirello Health Education Initiative (christinapirello.org) helps children improve their relationship with food through school programs and lunch reform. Visit her website at christinacooks.com.