Cleanse Day 2 + Kiwi, Kale & Red Cabbage Garbanzo Salad Recipe

Good morning! I say “good” with the utmost sincerity; you see, when on the cleanse you wake up with the BEST energy and attitude. I think the biggest reason for that is the feeling of lightness that accompanies detoxing. Such a glorious feeling!

Anyway, I’ll do a quick food recap, but look below for an AMAZING recipe for a hearty winter salad. It was both filling and delicious! (PS: You’ll notice some repeat pictures throughout these posts because I’m eating some of the same stuff, and am sometimes too busy to take pics of the same thing over and over! Forgive me?)

8AM: hot water with lemon

830AM: green juice

9AM: 3 mile run/ab work/light swimming at the YWCA (this is still less exercise than I usually do, so I’m still kind of sticking to my goal of “light” exercise during Week 1)

12PM: Lunch! A winter salad invention with kale, red cabbage, sprouts, spinach, cucumber, kiwi; topped with spiced, roasted chickpeas and a simple but scrumptious tahini salad dressing. YUM! (recipe below)

3PM: snack; 1 apple with 1.5 T almond butter

730PM: butternut squash & apple soup

9PM: peppermint tea

So how did I make that gorgeous salad up there? Well, like most of my recipes, I didn’t measure exact amounts, but I’m happy to show you the ingredients and explain the step-by step. Here’s what you’ll need:

red cabbage (I used about 1/4 head)

1 full bunch of kale

handful of baby spinach

handful of sprouts

some chopped cucumbers

1 kiwi fruit

1 can chick peas (drained and rinsed)

Dressing:

1/2 c tahini

half lemon

purified water

s+p to taste

First, set your oven to 450 degrees. Drain and rinse your chick peas and place them on a baking sheet. Drizzle with olive oil, salt and pepper (black or red). Place in the oven.

Finely chop your cabbage and kale. If you don’t have the patience for this do some chopping, and do the rest in a food processor like I did. Peel and chop your kiwi and cucumber.

Put all the ingredients in a large bowl.

Now, make your dressing. Simply put about 1/4 c tahini in a small bowl, add juice from 1/2 lemon, and add purified water to thin it out to your desired consistency. Whisk with a fork until you get a creamy dressing. Add salt and pepper to taste.

At this point, your chick peas should be about ready. Take them out of the oven and mix them into your salad. Add your dressing and serve! (You should get 2-3 servings, if you’re eating this as your main lunch meal on the cleanse).

Crisp and light, yet hearty and comforting. Placing the warm chickpeas on the greens make them wilt a bit, leaving you with a truly satisfying warm, winter salad. The spice of the beans, with the sweetness of the kiwi was a delightful combination!

This week I plan to do a “Everything You Wanted to Know About Cleansing, But Were Afraid to Ask…” post. I got some questions on my Facebook page, but I’d love to add more to the list. Add them to the comments below if you’re wondering about anything relating to this cleanse!

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7 thoughts on “Cleanse Day 2 + Kiwi, Kale & Red Cabbage Garbanzo Salad Recipe

  1. seeloganrun says:

    Maybe not specific to the cleanse, but what would you suggest as a basic grocery list for those of us trying to jump into an RGK-style diet for the first time? Any sort of tips/primer/101 for selecting produce, especially for specific purposes (such as for use in a smoothies/juice vs soup vs …etc)?

    I’ll try to think of some more. :)

  2. Lou says:

    YUM…. that salad looks incredible, and a tahini/lemon dressing is always a good thing!

    Wow, that’s “light” exercise? You put me to shame, girl!! I love swimming though, such a nice way to move, huh?

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