10 minute meals beetroot broccoli edamame gluten free parsley recipes salad salads spinach sprouts tahini vegetarian Oct 08, 2015

This was one of the salads from my most recent detox program and I must admit, it has become a  regular now. Beetroot is a fantastic blood tonic, has anti-inflammatory properties, can protect against kidney stones and supports the liver...if your urine or stool has a purple/red tinge the next day, don't stress, this is normal! Broccoli is also an extremely nutritious component of this salad and if you were to ask me what the number one vegetable is, I would tell you it's most definitely these little green trees! There's also spinach for iron and calcium, edamame for protein, fibre and healthy fats and some sprouts to stimulate those digestive enzymes. All this topped of with a yum tahini dressing.  

For a complete meal you could add quinoa and avocado or serve it with a grass fed steak or fillet of wild fish.  


Serves 4

2 raw beetroot, peeled and julienned

1 large Broccoli, cut ito florets, stem diced and lightly steamed

Red onion, thinly sliced

4 large handfuls of spinach

1 cup Edamame beans, podded

¼ cup sunflower seeds

Handful of mint, finely chopped

Handful of parsley, finely chopped

1 large handful alfalfa sprouts (or other sprouts)

Dressing: 2 tablespoons extra virgin olive oil, 1 tablespoon hulled tahini, ½ lemon juiced (& grated rind if you want), 2 tablespoons of water, a pinch of ground cumin, salt and pepper.


Combine all of the salad ingredients and then toss through with the dressing. 


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