Most people are under the impression that going on a detox means restricting your diet to the point where you’re almost starving yourself. The above meal is proof that it’s not true.
Homemade baked falafels
(Recipe adapted from the Wild Rose D-Tox Cookbook – except for method on cooking dried chickpeas)
2.5 cups cooked chickpeas*
2-3 cloves garlic, chopped
1/4 cup tahini
1/2 tsp ground cumin
1/4 tsp turmeric powder
2 tbsp parsley, chopped
2 tbsp green onions, chopped
Preheat oven to 375 degrees F.
Place chickpeas, garlic, egg, tahini, salt, cumin, and turmeric in a food processor and puree until smooth. Occasionally scrape down sides.
Transfer to medium mixing bowl and add parsley, green onions and mix well.
Roll a 1.5-inch diameter ball in palm of hand and place on lightly oiled cookie sheet. Bake for 10 minutes.
* Instead of using chickpeas froma can, I decided to start with dried chickpeas. To prep them, soak dried chickpeas overnight. The next morning, bring chickpeas with water to a gentle boil and simmer for about an hour until they are cooked.
1 large onion, diced
2 tsp curry powder
2 cups cauliflower florets
1/2 cup water
Saute onions over medium heat in oil until they’re soft.
Add curry powder and continue sauteing for 2-3 minutes.
Add cauliflower, water, salt and pepper. Cover and simmer until the cauliflower is cooked through.
1-2 stalks fresh kale, chopped
1 stalk celery, diced
Green onion, finely chopped
1/2 tsp flaxseed oil
Juice from half a lemon
Combine oil, lemon juice, garlic, salt, and pepper together. Mix well.
Combine kale, celery, green onion and blackberries into a bowl. Cover with the oil/lemon juice mixture and enjoy.