“An estimated 45 million Americans go on a diet each year,” according to the Boston Medical Center. And because each person’s preferences are a little different, there are about 45 million ways to go about dieting. Some may choose a high-fat, low-carbohydrate diet, while others omit entire food groups. For a person with celiac disease, eating gluten-free foods can have marked health benefits.
However, when weight loss is the primary motivator, immediate is the preferred timeline. In other words, people want to go on a diet and see results instantly. That’s why many dieters turn to quick-fix detox programs, such as a juice cleanse or 28-day tea detox. While a green drink made of kale, celery, chard and cilantro sounds refreshing, it lacks protein, fat and fiber – key macronutrients for a fully functioning body.
This doesn’t mean you can’t try a detox diet. It just means you can do it better. A more wholesome detox includes loads of fresh vegetables, as well as some healthy fats and a moderate portion of local, in-season protein. Below is a recipe for my favorite raw veggie detox salad. By creating this powerhouse combination, your body will be thriving without depriving.
Ingredients
1 large bunch organic black kale (also called Dino, Lacinto or Carolo Nero), washed & patted dry
4 sheets dried Nori seaweed, shredded
1 Tbsp. cold-pressed extra-virgin olive oil
1 small Meyer lemon, zested and juiced, reserving 1 tablespoon juice
1 tsp. dried goji berries
1 tsp. chia seeds
8 oz. local, fresh sashimi-grade fish or protein of choice
1 large avocado
Directions
- Tear kale into small pieces.
- To a large glass bowl, add kale, seaweed, olive oil and lemon. Mix well, cover tightly and place in refrigerator for at least four hours or overnight.
- Thirty minutes before serving, add goji berries and chia seeds. Stir to combine.
- Divide salad between two plates.
- Add a single serving of fish or protein of choice.
- Top with sliced avocado and serve with remaining lemon juice on the side.