posted on: February 25, 2013

After 2 months of forced hiatus I am so happy to be back to the blog with a whole lot of great healthy recipes.

I am going to start with another detox salad. Surprisingly the sun has been shining here for already a week though it's still 3 days till oficially spring comes, so now it's a common natural wish to go detox.

Ingredients (serves 2):

For the salad:

3/4 cup dried mung beans
water and baking soda for soaking
2 cups thinly sliced cabbage
1/2 kohlrabi
1 celery stalk
1 red onion
a few roasted pumpkin cubes

For the dressing:

ginger root
chilli pepper flakes
sea salt
extra virgin olive oil


Wash your mung beans and place them into a bowl, cover with water and add a teaspoon baking soda. Soak overnight. After that wash the beans, cover with water, bring to the boil and cook 15-20 min over medium heat until ready. You can cook dried beans from the beginning but soaking reduces cooking time and we know that the less you process your food the more "life" remains in it which is particularly essential in detox menu.

For the salad combine thinly sliced cabbage, kohlrabi, celery and red onion, mix them and place onto your plates. Put the mung beans over the vegetables and add just a few roasted pumpkin cubes (if you have no leftover roasted pumpkin, you can cook it while slicing your veggies and boiling the beans - 20 min in the oven over 200 C will do the trick).

To make the dressing grind a 1/2 cm thick piece of ginger root, squeeze some grapefruit juice, add extra virgin olive oil (3 times as much as the juice), then add some sea salt, mix well and taste. Adjust the quantities of juice, oil and salt if you need. If the dressing is good for your taste then add a pinch of chilli flakes and dress your salad.

What you get here is proteins from your mung beans, diet fiber and vitamins from the vegetables while grapefruit, ginger and chilli will speed up your metabolism and help you to burn calories!

Bon App├ętit!

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