There is often a distinction made between a detoxifying diet and a clean lifestyle. There shouldn’t be. If you’re considering a cleanse for the new year, I commend you for your action plan! But I also highly encourage you to look at your changes from a long-term lifestyle perspective, as opposed to just following an overly strict program that has a definitive start and end date. At which point, Michael Pollan’s (now widely overused) mantra comes clearly to mind: “Eat Food. Not Too Much. Mostly Plants.” My only addition? “Add Superfoods.”
Yet sometimes we all need a little bit of extra help – I get that. Detox & Digest is a product I’ve relied upon with increasing frequency – and is one of the best-kept secrets in the wellness world, in my opinion. When you look at the ingredients, what you see is like a “greatest hits” version of a shopping list: broccoli, wheatgrass, ginger, goji, flaxseed, turmeric… the list goes on and on, with one incredible ingredient after another. In fact, because Detox & Digest packs in over 24 cleansing foods, as well as both pre- and probiotics to increase enzyme activity and digestion, it’s an ideal complement to big, healthy meals. Drinking it with warm water or broth is a simple way to enjoy it, but lately I’ve been particularly enamored with how easy it is to add to sauces: Pesto, marinara, salad dressings, you name it. The powder blends extremely well with sauces that enjoy strong flavors like lemon or garlic, where it functions with a “lay-low” flavor presence that makes mixing it in not just easy, but exceptionally flexible, too.
So, as we launch into a new year with new food rules, keep the “Add Superfoods” goal in mind: you’ll be amazed at how even the smallest healthy efforts add up. Here’s a perfectly seasonal, detoxifying dinner to get you started.
Lemon-Miso Roasted Brussels Sprouts with Buckwheat
Deeply nutty buckwheat is complemented by a protein-rich white bean puree, succulent roasted Brussels sprouts, a detoxifying lemon-miso dressing, plus fresh greens, almonds and capers. Although this sophisticated-sounding recipe has a few components, you can easily toggle the micro-recipes to cook at the same time, creating a wildly satisfying dinner that’s ready in under 30 minutes.
Serves 2-3
½ cup (packed) chopped fresh parsley leaves
¼ cup tablespoons fresh-squeezed lemon juice
2 tablespoons maple syrup
1½ tablespoons yellow miso paste
1 serving Amazing Grass Detox & Digest
2 tablespoons olive oil, divided
1 pound Brussels sprouts, trimmed and halved
1 tablespoon algae oil, or other high-heat oil like safflower
½ cup yellow onion, chopped
2 cloves garlic, minced
3 cups low-sodium vegetable broth, divided
1 15-ounce non-BPA can navy beans, drained
½ cup kasha
2 cups (packed) baby salad greens
¼ cup cup slivered almonds
2 teaspoons capers
sea salt and ground black pepper, to taste
Preheat oven to 500 degrees F.
To make the lemon-miso sauce: In a food processor, combine the parsley, lemon juice, maple syrup, miso paste, Detox & Digest, and 1½ tablespoons olive oil. Process into a sauce. Transfer the sauce to a cup and refrigerate until ready to use – do not clean out the processer.
To make the Brussels sprouts: On a baking sheet, toss Brussels sprouts and algae oil together, season with salt and pepper, and add a spoonful of water to the pan. Spread Brussels sprouts out and arrange face-down. Cover tightly with aluminum foil. Roast for 10 minutes, remove foil, then roast for 10-15 minutes longer, or until Brussels sprouts are heavily browned. Toss sprouts with 3 tablespoons of the prepared lemon-miso sauce.
To make the white bean puree: Warm the remaining ½ tablespoon olive oil in a large saute pan over medium heat. Add the onions, and cook for 3 minutes to soften. Stir in the garlic and cook for 30 seconds longer. Add ½ cup vegetable broth and the cooked navy beans, and simmer on medium-low for 10 minutes. Transfer the mixture to the food processor (which still has a little of the lemon miso sauce on the sides), and puree until smooth. Season with a little salt if desired.
To make the buckwheat: In a sauce pot, bring the remaining 2½ cups of broth to a boil. Add the kasha and ¼ teaspoon salt. Reduce heat to medium low, and simmer for 8-10 minutes, or until liquid has evaporated.
For casual serving, layer the components in a serving bowl, with the buckwheat (kasha) and bean puree on the bottom, topped with salad greens and Brussels sprouts. Drizzle generously with the green lemon miso sauce, and sprinkle almonds and capers on top.
Amazing Grass has generously offered an exclusive discount to JulieMorris.net readers: Get 40% OFF your order with code JULIEMORRIS16 (you must create an account in order for the code to work). This post is sponsored by Amazing Grass – all opinions expressed are entirely my own.
