While winter is all about roasting and baking, this salad is made with fresh ingredients only, meant to restore your alkaline balance, while also nourishing your cells with concentrated doses of antioxidants.
With all of the cooked meals we eat in winter, and all the sugar-loaded foods we indulge at Thanksgiving and Christmas dinners, this fresh salad is a breath of oxygen for our cells, supporting their natural detox function which is often slowed down by holiday festivities and winter hibernation.
Root vegetables along with the ones from the famous cruciferous family are the best choice when it comes to creating a fresh and intensely detoxifying salad.
Root vegetables such as carrots, beet root, parsnips, sweet potatoes, all contain high concentrations of potassium, a key mineral for stimulating your body’s cells to eliminate excess sodium, water, and toxins, and preventing the fermentation of the cell and the onset of chronic disease.
They are also alkaline foods, restoring the optimum pH inside your system, and contains unique antioxidants such as betalains in beets, which are involved in the natural detoxification processes of your body.
The green vegetables of the cruciferous family are all detox superstars. I used broccoli in my salad, not only because of its intense green color which gives it a perfect look, but also for its exceptional nutritional profile.
Broccoli contains phytonutrients in high concentration, supporting both phases of detoxification, activates detox enzymes which neutralize toxins and eliminates from the body.
Broccoli also contain high quantities of dietary fiber, helping your body to balance cholesterol levels, along with high doses of vitamin K, responsible for vitamin D assimilation. This exceptional food offers antioxidant and anti-inflammatory protection to your cells, preventing DNA damage caused by free radicals and reduces oxidative stress which leads to premature aging.
This salad is a powerful beauty weapon during the winter months because it offers all the nutrients your body needs for successfully fighting off winter woes. Its beta-carotene and other antioxidants are better absorbed by your cells if consumed with a healthy fat source, which is why I added mixed seeds to my salad. They also add a nice flavor and crunch, plus an extra dose of minerals.
(Make this next: Detox Rainbow Salad)
- 1 small sweet potato, peeled and cut into thin stripes
- 2 carrots, peeled and cut into thin stripes
- 1 cup raw broccoli, cut into small florets
- 1 small celery, peeled and cut into thin stripes
- 1 small beet, peeled and cut into thin stripes
- 1 parsnip, peeled and cut into thin stripes
- ¼ cup red cabbage, finely diced
- 1 tbsp extra virgin olive oil
- 2 tsp apple cider vinegar
- ½ inch ginger piece, grated
- ¼ tsp sea salt
- Freshly ground black pepper
- ¼ cup mixed seeds (sunflower, sesame, pumpkin seeds)
- Add all the vegetables into a large bowl, drizzle with olive oil and apple cider vinegar, season with salt and pepper, add the minced ginger and toss to combine.
- Set aside for at least 10 minutes to allow the flavors to combine.
- Add the seeds, toss again to combine and serve.
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