Cruciferous Crunch Bowl
This quick and easy recipe is a great way to help with detoxification. Rich in a compound called glucobrassicin found in cruciferous vegetables like kale, broccoli, cabbage, and cauliflower, and Brussel sprouts, a compound called Indole-3-Carbinol is able to be released which exhibits detoxification properties reducing the risk of toxin buildup in the body (this is especially important for women who have estrogen dominance)!
Ingredients:
For the Salad-
4 cups kale, finely chopped
2 cups Brussels sprouts, shredded
1 cup broccoli florets, chopped
1/2 cup red cabbage, thinly sliced
1/4 cup slivered almonds, toasted
1/4 cup dried cranberries (no sugar added)
For the Lemon Tahini Dressing-
1/4 cup tahini
3 tablespoons olive oil
Juice of 1 lemon
1 clove garlic, minced
1 tablespoon local honey or maple syrup
Salt and pepper to taste
1 lb Boneless skinless chicken breast
Instructions:
Wash and prepare the kale, Brussels sprouts, broccoli, and red cabbage. Finely chop the kale, shred the Brussels sprouts, and chop the broccoli into small florets.
In a dry skillet over medium heat, toast the sunflower seeds until they become golden brown and fragrant. Set aside.
In a large salad bowl, combine the chopped kale, shredded Brussels sprouts, chopped broccoli, thinly sliced red cabbage, toasted slivered almonds, and dried cranberries. We love to cook these veggies as they are easier to digest and are less stress on the body to breakdown. You can add 1 T of olive oil to a pan and saute these veggies for 10 minutes.
Add chicken to the skillet with 1 T of olive oil, salt and pepper and cook for 15 minutes or until thoroughly cooked through.
In a small bowl, whisk together tahini, olive oil, lemon juice, minced garlic, honey or maple syrup (if using), salt, and pepper. Adjust sweetness and seasoning to taste.
Pour the Lemon Tahini Dressing over the salad and toss until all the ingredients are well coated with the dressing.
Add your grilled chicken for a healthy, balanced meal with adequate protein!
