This past weekend, the sunshine and spring air shifted my taste buds into fields of green. Lately I have been overinflated with raw food bars, protein shakes, and quick organic soup cans on the go. Yesterday, in honor of earth day, I decided to go vegan and WHOLE FOODS for the entire week. :)
The sun prompted me to abort the mission of busy (for just an hour) and venture to Whole Foods Market to purchase as many GREENS as I could.
Here is my first creation with the plethora of green in the fridge.
Spring Greens Salad (A wholesome ever after inspired dish from IIN detox)
1 cup of broccoli chopped
2 celery stalks chopped
1/2 cucumber chopped (half peeled)
4-5 parsley sprigs (leaves)
3/4 cup of chick peas
1 whole organic tomato sliced
Top it off with (surprisingly enough satisfaction with this combo)
A light amount of Himalayan pink salt and 2 tsp of apple cider vinegar (I just poured it on there and fluffed it all up) You could make your own yummy dressing, but I am a vinegar freak and loved this combo of the salt and vinegar. So light, so healthy, no oils, yummy!
You could add sunflower seeds (YUM) avocado (double YUM). I already had two huge helpings of healthy fats today (in the form of sunflower butter on my morning banana so I skipped it, being conscious not to over do it)
Q: Where did I get my Himalayan pink salt?
A: Whole Foods Market bulk section (those glass containers)
Q: Where did I get my apple cider vinegar?
A: Whole Foods Market (or Kroger) get the unsulfured, unfiltered, cloudy looking (ALL NATURAL) kind
Q: What if I want more flavor for dressing?
A: Add some lemon and olive oil
Do a balsamic/olive oil mix for dressing.
Broccoli is a STRONG detoxifier, neutralizes and eliminates toxins while also delivering a healthy dose of vitamins.
Apple Cider Vinegar helps remove toxins, improves regularity, and exhibits anti-viral, anti-bacterial, and anti-fungal properties.
Cucumber is made up of 95% water, super nutrient dense-helps flush out toxins and alkalizes the body.
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