Grateful Salad: Detox recipe 5 of 21October 12, 2012
Welcome to 21 Days of Detoxing with clean, whole, real food! Yep, we’re at it again with another awesomely motivated group. Registration is now closed for the fall detox but I’ll run it again in a few months and then YOU can hop on the feel-good train! And from now until October 28th you can get a new recipe each day by subscribing to my RSS feed.
I looked at this recipe maybe 20 times before it hit me.
Sometimes I’m pretty slow on the uptake. I thought we were calling this Grateful Salad because we’re so grateful for fall’s bounty. I finally realized…
Pull out the food processor grating blade, people! It’s a grated salad, duh.
Which is so cool because when we change the shape of our food we change the flavor and texture and can suddenly appreciate it in a whole new way. For this recipe we thank Amy Glass, a lawyer-turned-health coach who knows what it’s like to reinvent yourself in a big way.
Amy’s Grateful Salad
There is no exact recipe, just grate your favorite raw, fresh veggies with a box grater or food processor. They can be mixed into any salad or eaten plain as a side dish. They can also be warmed or even used to garnish a soup. Just choose from the freshest seasonal veggies you can find, the veggies all mix and match really well. They are best eaten freshly grated. Be creative and enjoy!
1-2 beets, peeled
2-3 medium carrots, peeled
1-2 medium parsnip, peeled
1/2 celery root (also called celeriac), peeled
The grated veggies will be moist and flavorful enough on their own or you could add some lemon, fresh or dried herbs, olive oil, dried or fresh fruit, nuts, seeds, hummus, quinoa, your favorite salad dressing or whatever else you dream up.
For all of this Fall’s detox-friendly recipes, click here.