Every time I feel like doing a quick detox, I go to the farmers’ market, pick up every piece of fresh greens I find, and quickly come home and make a huge salad. Green leafy vegetables, and especially the ones from the famous cruciferous family (kale, cabbage, broccoli, Brussels sprouts) have exceptional detoxifying properties, and are involved in the natural cleansing process of the body.
There’s a lot to say about kale and its incredible health powers, but the things that I always need to underline are its unique nutritional profile and its the way it lowers the risk for cancer. Our bodies metabolize the phytonutrients in kale into cancer-fighting compounds especially the ones which attack the colon, breast, bladder, ovaries, and prostate cells.
When it comes to preventing chronic disease, detoxification is the first and easiest thing you can do. Kale contains all the necessary ingredients for supporting the natural detox function of the body. Its wide array of nutrients offer antioxidant and anti-inflammatory protection, combating the two main issues that lead to chronic disease: oxidative stress and inflammation. Kale contains both antioxidants (corotenoids, flavonoids, and 45 other types of oxidative-stress reducing phytonutrients) and anti-inflammatory compounds (omega-3 essential fatty acid and vitamin K in high doses).
Combine the exceptional health benefits of kale with the ones of parsley and broccoli and you get a nutrient powerhouse salad. Parsley is also a great source of vitamin K, alongside a valuable dose of the antioxidant vitamin C. Its volatile oils, especially myristicin, are involved in the regulation of enzymes responsible for the safe elimination of metabolized toxins. Just like its relative, the leafy kale, broccoli offers anti-inflammatory and antioxidant protection, reducing the DNA damage caused by free radicals and therefore the risk of chronic disease.
I also added grapefruit pulp for an extra vitamin C kick, and lightly toasted seeds for a good dose of healthy fat to increase the absorption of antioxidants.
- 2 cups fresh Tuscan kale leaves, roughly chopped
- 1 cup fresh broccoli florets, roughly chopped
- 1 small bunch fresh parsley, roughly chopped
- 2 garlic cloves, minced
- 1 red grapefruit, peeled and cut into cubes
- ¼ cup lightly toasted pumpkin seeds
- ¼ cup chia seeds
- ¼ cup pine nuts
- 2 tsp extra virgin olive oil
- ½ lemon, juice only
- ½ tsp sea salt
- In a large bowl add the chopped kale leaves, drizzle with olive oil, season with salt and use your hands to massage them until they soften.
- Add the chopped broccoli and parsley, minced garlic, lemon juice, grapefruit and seeds, and toss to combine.
- Set aside for 10 minutes, to allow the flavors to combine, then serve.
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