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DETOX SALAD

A while ago, I took a poll on Instagram and asked my following how many servings of fruits and vegetable they typically eat on a normal day. Most people reported back and shared that they get around 5-7 servings—which is pretty great. Unfortunately, I quickly crushed their spirit when I reported back that as adults, we likely need double this amount—DAILY. And to add more to this, if you exercise, are sick, want to improve your immune system or fighting an autoimmune disease, pregnant, nursing, or trying to improve your gut health you need closer to 13-17 servings of fruits and vegetables a day.


I don’t know if I have ever eaten 17 servings of fruits and vegetables in a day—let alone several days in a row. The other piece of this puzzle is that these servings of fruits and vegetables should be coming from a wide variety. Ever heard the phrase “Eat a rainbow”? Well, they weren’t kidding!


As I have learned more about this and become more interested in improving my gut health I have complied a few recipes, tips and hacks to work a variety of both fruits and vegetables into my daily routine. Today’s recipe is one of those golden nuggets to keep in your health arsenal. This recipe provides a pretty wide variety of vegetables that, personally, I probably wouldn’t prepare on my own and eat separately.


Ingredients

2 cups kale

2 cups broccoli

2 cups Brussel sprouts.

2 cups red cabbage

1 cup carrots

½ cup fresh parsley

½ cup sliced, raw almonds

½ cup sunflower seeds

½ cup dried cranberries

Dressing

3 Tbsp extra virgin olive oil

½ c fresh lemon juice

1 Tbsp fresh ginger, peeled and grated

1-2 Tbsp Dijon mustard

1 Tbsp maple syrup—or less to taste, this will add a little sweetness

Pinch of sea salt

Directions

Add all veggies into a food processor and pulse until finely chopped. This will likely take a few batches. Combine all ingredients in a large mixing bowl

Add in almonds, cranberries, and sunflower seeds

Combine all ingredients for the dressing into the food processer and pulse just to combine—the liquid will also help loosen up any greens sticking to the sides of your processor!


Pour dressing over your salad and store in an airtight container in the fridge for up to a week!

This entire recipe has about 13 servings of vegetables—and when you make this you will realize that it’s a heck of a lot of food! Report back here and let me know if you could ever imagine eat the entire recipe plus MORE on the daily. I think you’ll be pretty shocked.


This recipe definitely provides a variety of vegetables but I think it’s important to continue to stress that this is still not even close to the amount of fruits and veggies we SHOULD be getting each and every day.


I solved this issue when I found Juice Plus. While their organic powdered produce capsule do not take the place of actual food—they provide me with the variety of over 30+ fruits and vegetables every single day. The best part? The nutrients and antioxidants in these capsules have been clinically proven to be readily absorbed by the body—aka your body is able to process and use all the good stuff.


While it’s important to intentionally incorporate fresh colorful recipes such as this in our routine—we can always be doing more for our health. Let MNML make that easy for you! Click here to find out more.


That’s all for now, stay smpl.



Xx,

Mon

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