Cardiologist Knows How To Detox The Body

Detox Salad Boat

Richard Collins, MD, The Cooking Cardiologist^®
Susan Buckley, RD
South Denver Cardiology Associates

Cardiologist says, “Eat clean, buy fresh, and go organic”. It is not difficult to make a refreshing recipe loaded with detoxing ingredients, just avoid packaged, premade or preserved ingredients. This recipe is perfect for spring-cleaning! The rhubarb pink dressing combines well with the earthy flavors of cabbage and cauliflower. Remember, all produce needs to be organic. Enjoy. Spring to life!
 
For the salad:
1-cup cooked black rice, Forbidden rice is the best. Cook according to directions and let cool
1-cup Daikon radish, julienne
1 cup purple cabbage, shredded fine
1-cup raw purple cauliflower if available. If not, use white, grated to resemble couscous
½ medium red onion, sliced thin
1 large carrot, julienne
½ pint cherry tomatoes
½ cup fresh mango, diced
1/3 cup, almond slices
2 red bell peppers, sliced to make twelve rings with seeds and center removed
2 bundles romaine lettuce
For the dressing:
¼ cup honey
1/3 cup green tea, brewed
4 stalks fresh rhubarb, sliced ½ inch segments
1 shallot chopped
1/3-cup apple cider vinegar
1 t mustard powder
2T olive oil

In a large bowl, combine the first eight salad ingredients. To make the dressing, combine the honey and brewed green tea in a medium sauce pan. Bring to a boil. Add the rhubarb and shallot. Bring back to a boil for 4 minutes, and then reduce heat to a simmer. Add the apple cider vinegar. Continue cooking until the rhubarb becomes sauce and the liquid is reduced by one-half, approximately 12-15 minutes. Remove from heat and let cool. Transfer to a high-speed blender. Add the mustard powder and olive oil. Blend on high until smooth. Add the dressing to the salad mixture and toss well to combine.
 
Prepare the romaine lettuce leaves, using 4 leaves for each salad. With stems trimmed, over-lay the leaves with the stem sides inside. Loosely wrap the leaf to form a large roll. Slide a red pepper ring over the lettuce leaves and repeat on the other end. This will hold the lettuce wrap together. Slightly open the lettuce leaves to create a salad boat. Divide the salad into each romaine boat. Garnish with the almonds.
 
Serves 6. Serving size: Approximately 1 cup of salad with 2 T of dressing.
Nutrition Info:  Calories: 250, Total Fat: 9 g, Saturated Fat: 1 g, Trans Fat: 0 g, Cholesterol: 0 mg, Sodium: 45 mg, Carbohydrate: 41 g, Fiber: 9 g, Protein: 7 g
Diabetic Exchanges: 2 Starch, 1 Fat

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South Denver Cardiology

Randy Cupps Graduated from Western Colorado University in Gunnison, Colorado, in 1983 with a degree in Physical Education with an emphasis in Exercise Physiology. Randy started his medical career in 1980 as an Emergency Medical Technician (EMT) working on an ambulance and in an emergency room. He then joined South Denver Cardiology in 1986 when it was South Denver Cardiac Rehabilitation as an Exercise Physiologist conducting a wide variety of Graded Exercise Testing on a diverse patient population. Randy continues to keep his EMT current, and he is certified by the American College of Sports Medicine as a Clinical Exercise Physiologist. In 2012 Randy acquired the role of business development, marketing, and physician relations manager at SDCA.

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