The human body is a marvelously efficient detoxing machine. Give it the right ingredients like a healthy diet, adequate sleep, and regular exercise and you can keep your body’s systems functioning optimally. A good detox diet will take out all the harmful ingredients like processed foods, added sugars, and alcohol and will load up on beneficial foods like vegetables, fruits and whole grains. In this recipe we combine the goodness of whole grains with greens and berries and fresh spices and then add in some flaxseeds to increase our good omega 3 fats. Serve this on your summer patio or deck alongside some grilled salmon or Shish Kabob.
1 cup cooked brown rice or quinoa
1 pint blackberries
1 pint raspberries
2 Tbsp finely chopped fresh basil
2 cups blend of baby spinach/kale
1 scallion, finely chopped
2 Tbsp EVOO pomegranate balsamic vinegar or regular balsamic vinegar
1 tsp stevia powder
1/2 tsp sea salt
1/2 tsp freshly ground pepper
1 Tbsp extra virgin olive oil
1 tsp lemon juice
2 Tbsp fresh lemon zest
2 Tbsp Barlean’s ground flaxseeds
COOK quinoa according to package directions. Remove from heat and set aside to cool for 20 minutes.
COMBINE cooked quinoa, blackberries, raspberries, basil, mixed greens and scallions; gently toss to combine in a large bowl. Place in the refrigerator to chill for 25 minutes.
In a separate bowl, WHISK remaining ingredients.
REMOVE quinoa salad from the fridge; gently toss with balsamic dressing. Serve chilled with additional lemon zest.
Nutrition Info: Calories: 210, Total Fat: 8 g, Saturated Fat: 1 g, Trans Fat: 0 g, Cholesterol: 0 mg, Sodium: 320 mg, Carbohydrate: 31 g, Fiber: 11 g, Protein: 5 g
Diabetic Exchanges: 1 Fruit, ½ Starch, 1 Fat
Richard E. Collins, MD
THE COOKING CARDIOLOGIST®