After all the presents have been unwrapped and the last of the chocolates eaten, too many of us experience a sense of festive regret. If the holiday feasting makes you feel the need to spend the first week of your New Year drinking green juices and avoiding social situations, these two recipes may be perfect for you!
Recipe, photography and styling by Elisabeth Chieng of The Gluten Free Table
I believe it’s entirely possible to detox festivities from your system, kickstart your 2017 and still enjoy great tasting food. Having the following two recipes in my repertoire gives me the reassurance I’m giving my body a break while still nourishing and nurturing it. These two salads, filled with fragrant herbs and fibre filled vegetables, will provide you with ample energy to function in the New Year.
Like me, you’re probably looking forward to a 2017 of learning to look after yourself a little better. However, my approach to health won’t come linked to an unrealistic number on the scales. Whatever your detox plans look like, I think it’s important to create a lifestyle and a relationship with food that's sustainable. Why not add these detox recipes to your rotation and eat them year round instead of on a few panicked occasions?
Edamame and miso salad
Miso has been enjoyed in Japan for centuries and has recently attracted the attention of many due to its anti-ageing benefits. This salad makes the most of miso’s distinct flavour and pairs it with edamame, another notable Japanese staple.
300g frozen edamame
300g snow peas, trimmed and sliced
2 spring onions, thinly sliced
1/4 cabbage, thinly sliced
30g snowpea sprouts
2 tbsp toasted back sesame seeds
60ml white miso
1/2 tbsp brown rice vinegar
2 tbsp sesame oil
1 tbsp minced fresh ginger
1/2 tbsp maple syrup (can substitute brown sugar)
To garnish: black sesame seeds
For dressing, add ingredients to a small bowl and whisk until combined. Set aside.
For the salad, blanch edamame for roughly 1 minute (until pods rise to the top of saucepan) then refresh under cold running water. Remove the edamame from their pods and add to a large bowl along with the spring onion, cabbage and snowpea sprouts. Pour the dressing over the vegetables and toss to coat. Sprinkle on the sesame seeds and serve.
Pomegranates are full of healing antioxidants, which help our bodies fight off disease and give our immune systems a boost. They complement chickpeas beautifully, both visually and taste-wise.
Sea salt and freshly ground pepper
2 celery stalks, finely diced
1/4 cup red onion, finely sliced
Seeds from 1/2 pomegranate
2 cups cooked chickpeas
1/2 cup each chopped flat-leaf parsley, mint and coriander
1/4 cup water
1/4 cup extra-virgin olive oil
1/4 cup raw unsalted cashews, soaked overnight and drained
1.5 tbsp fresh lemon juice, plus more to taste
1 tsp minced garlic
1/2 tsp garlic powder
1/2 tsp nutritional yeast flakes (optional)
For the dressing, place all ingredients into a blender and pulse until smooth. Add more water to loosen the consistency if required.
Add the celery, red onion and pomegranate seeds to a large bowl. Next, add the chickpeas and then the herbs. Pour a generous amount of the dressing over the salad and gently toss to coat. Season to taste.