You may know by now that I’m not big on cleanses because, barring extreme circumstances, the body already takes care of most of your detoxification needs. That doesn’t mean January isn’t a great time for a dietary reboot, however, and that’s just what this lovely day of fresh clean eating could be for you. Spend just one vibrant day with this menu and you’ll see how quickly a dietary change can influence your energy and mood for the better. Let it set the tone for the rest of the year! These delicious, healthful recipes are by Chef Quenby Schuyler, aka @soulrebelkitchen, and make enough to serve a family of four, although you can easily halve these recipes for two people (or two days just for you). Let me know if you make them and how you liked them!
Berry Beauty Power Bowl with Lavender and Mint
Note: I recommend choosing organic produce whenever you can, but definitely prioritize organic strawberries and blueberries. Strawberries were the number-one most pesticide-laden produce item on the Environmental Working Group’s “Dirty Dozen” for 2020, and blueberries were also on that list.
Serves 4
Ingredients
1 cup unsweetened vanilla almond milk, divided into fourths
2 packages organic strawberries (or 24 strawberries), cut in half
2 pints organic blueberries
1 pint blackberries
1 pint raspberries
4 teaspoons slivered almonds, divided into fourths
4 teaspoons hemp or ground flax seeds
16 fresh mint leaves, finely chopped
1 teaspoon fresh lavender divided into fourths (optional, or substitute dried lavender or a pinch of dried ginger)
- Pour ¼ cup almond milk into each of four separate cereal or soup bowls.
- On top of the milk, layer the strawberries, blackberries, blueberries, and raspberries, dividing them evenly between the bowls.
- Sprinkle the almonds and hemp or flax over the berries, and top with the lavender and mint.
Mediterranean Turkey Collard Wraps with Turmeric Tahini Dressing
This light but filling lunch should take you through to dinnertime, but if you get hungry in between meals, have ¼ cup of raw nuts, such as almonds or walnuts.
Serves 4
Ingredients
For Dressing:
1/2 cup tahini (sesame butter)
1/2 cup spring water or bone broth
1 clove garlic
1/2 teaspoon dried turmeric
1/4 teaspoon sea salt
¼ teaspoon black pepper
For Wraps:
4 large, thoroughly rinsed collard green leaves (can substitute Boston lettuce, Romaine or Swiss chard leaves)
12 ounces organic sliced turkey meat
1 roasted red pepper, sliced (jarred is fine)
1/2 English cucumber, sliced thin
½ cup pitted sliced Kalamata olives
1/4 cup pickled red onion (or fresh minced red onion)
Make the dressing:
Place all dressing ingredients in a blender and blend until smooth, adding more water or broth if it seems too thick. Set aside.
Make the wraps:
- Lay out the collard green leaves on a cutting board or other clean surface. Dividing the ingredients between the leaves, layer the turkey, bell pepper, cucumber, olives, and onion in the center of the leaves.
- Drizzle on the dressing (or serve it on the side).
- Roll the leaf tightly and place seam-side down or tie with twine for eating on-the-go.
Vibrant Chicken and Radish Skillet with Sautéed Power Greens
This beautiful dinner features a surprise: roasted radishes! You won’t believe how delicious they are with this Mediterranean-inspired chicken and spicy greens.
Serves 4
Ingredients
2 tablespoons organic olive or avocado oil, divided in half
1 teaspoon lemon juice
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon garlic powder
1/4 teaspoon marjoram
1/4 teaspoon smoked paprika
1 pound chicken breast tenderloins or 4 chicken breasts, about ¼ pound each
1 tablespoon high quality organic balsamic vinegar
1/4 cup bone broth (or other good quality meat or vegetable broth)
2 bunches or 20 fresh radishes, halved
1 pound fresh “power greens” or any dark leafy green mix (spinach or baby kale also work)
1 garlic clove, chopped
- In a medium mixing bowl (not metal), whisk together one tablespoon of the oil, lemon juice, oregano, basil, garlic powder, marjoram, and smoked paprika.
- Add the chicken and turn the pieces to coat. Cover with plastic wrap or a lid and set aside to marinate for 15 minutes, or in the refrigerator for longer, up to overnight.
- Meanwhile, in another medium bowl, whisk together the balsamic vinegar and broth. Add the radishes and stir to coat. Set aside to marinate.
- Heat a large skillet over medium high heat. When the skillet is warm, drizzle with the remaining tablespoon of oil. Remove the chicken from the marinade using tongs and sauté for 6 minutes on each side, or until the chicken is cooked all the way through. Remove the chicken to a plate and set aside.
- Remove the radishes from their marinade with a slotted spoon. Without cleaning the skillet or changing the heat, add the radishes and stir to deglaze the pan. Once radishes are slightly browned, add the garlic. Sauté for 20 seconds, then add the fresh greens. Sauté until the greens wilt, then divide the greens and radishes between four plates.
- Return the chicken to the pan just to warm it up again, about 2 or 3 minutes, then remove it to a cutting board. Slice the chicken and serve over the radishes and greens.
Congratulations on a vibrant day of eating!
