Dr. Launcher suggests a ‘meat free day’ each week as a detox to reset your digestive system. Further to this, recent research at Harvard University found that just one meat-free day a week can reduce your risk of heart disease by up to 19% and cutting your weekly intake by the equivalent of a 450-calorie steak will limit weight gain by nearly half a stone over your next 10 years of flesh-eating.
Kale, sweet potato and hazelnut salad
- 80g prepped kale – stalks removed
- 40g red quinoa
- 40g black quinoa
- 100g sweet potato
- 15g roasted hazelnut – bashed into small bits
- 10g toasted coconut
- 15g goji berries
- 100g hazelnut dressing (instructions for dressing below)
- 10g salt for cooking quinoa
- 40g coconut oil
- 1⁄2 ripe avocado
- Start by preheating the oven to 190 celsius.
- Put the coconut into the oven for 3-4 minutes until lightly toasted, combine with the roasted hazelnuts. Set aside.
- Peel the sweet potato and cut into 2 cm-3cm cubes.
- Toss the sweet potato in a bowl with 20g coconut oil, salt/pepper to evenly coat and put into the oven to roast for 15 minutes or until nicely brown.
- Combine red and black quinoa into a pot with water and 1 tsp. sea salt. Cook red and black quinoa as if cooking pasta. Bring to a boil, reduce heat and cook for 12-15 minutes. While the quinoa and sweet potato are cooking, remove the stalks from the kale and cut into 2cm chiffonade.
- Remove avocado flesh and cut into cubes.
Putting the salad together:
- Massage kale with coconut oil until kale leaves have softened.
- Combine kale with sweet potato, quinoa, avocado and hazelnut dressing.
- Top with toasted hazelnuts and coconut flakes and goji berries.
- 40g roasted hazelnut
- 5g maple syrup
- 25g red wine vinegar
- 75 g olive oil
- 2 tbsp. hazelnut oil
- A few drops of water to thin out (optional)
Source: www.goodlifeeatery.com Image: @welltodolondon
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