Detox #2 Dinner
The challenge, no sugar.
Mission Accomplished!
This raw entree was so delicious that I actually licked the plate. The kale was crunchy and tasted delicious dusted with with my favorite rich olive oil. The fennel added a clean, Italian-tasting-bite ,and the radishes were spicy, adding more texture and a whole lot of flavor.
I loved the simple zucchini pesto. The slivers of zucchini reminded me of a cold pasta salad and the dressing was smooth and creamy on the palate.
Spicy Kale Salad
Spicy Kale Salad Recipe
4 large leaves of organic kale, pulled from steam and chopped
1/4 cup chopped fennel (also called anise in many markets)
4 baby radishes, shredded (I used a cheese grater)
1 1/2 tsp of organic, first-cold pressed olive oil (A good olive oil makes a world of difference. I like Oglave brand).
Sprinkle of sea salt to taste
You may squeeze fresh lemon, if you so choose
Zucchini Ribbons and Pesto
Zucchini Ribbons and Pesto
1 medium size zucchini peeled with a carrot peeler and then cut into skinny ribbons (I used the carrot peeler)
Pesto Dressing:
2 tsp of olive oil
1-2 small cloves of garlic
2 tbsp of water
25-30 fresh basil leaves
Blend until smooth in your magic bullet
Toss in 2 inches of peeled zucchini to give the dressing depth, blend until creamy
Depending on the amount of basil and garlic you end up using, you may wish to add more or less olive oil
Season with sea salt to taste
Lick plate clean.
Diary of a Nutritionist 