Day 2 Happy Health Reboot

Welcome to Day 2 of the 14 Day Detox!

Just like using soap and water to wash your hands, adequate daily water consumption is needed to cleanse. The active ingredients in your detox program act to liberate toxins from the body’s tissues and water is used to “flush” the impurities from the body through the urine. Your daily target of water consumption is half of your body weight in ounces of water.  So if you weigh 150 lbs, drink at least 75 ounces of water!  

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Quinoa Salad with Roasted Sweet Potato, Kale & Pesto Vinaigrette
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Recipe can be found on cookieandkate.com
INGREDIENTS
Salad
  • 2 medium sweet potatoes (about ¾ pound), peeled and diced into ½-inch pieces
  • 2 tablespoons olive oil
  • Salt and pepper
  • 1 cup quinoa, rinsed
  • 1¾ cups vegetable broth
  • 2 cups stemmed and finely chopped curly kale
  • ½ cup roasted, salted sunflower seeds*
  • ⅓ cup thinly sliced fresh basil
Pesto Dressing (yields about 1½ cups, so you’ll have extra leftover)
  • ½ cup firmly packed fresh basil leaves
  • ¼ cup firmly packed fresh parsley leaves
  • ½ cup olive oil
  • ¼ cup freshly squeezed lemon juice
  • 1 clove garlic, roughly chopped
  • 1 teaspoon maple syrup or agave nectar
  • ¼ teaspoon salt
  • Pepper, to taste
INSTRUCTIONS
  1. Preheat the oven to 425° Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy cleanup.
  2. To prepare the sweet potatoes, transfer them to the prepared baking sheet and toss them with 2 tablespoons olive oil. Sprinkle with salt and pepper and arrange in a single layer. Bake for 10 minutes, then toss and bake for 10 to 15 minutes longer, until tender and browning. Set the pan aside to cool.
  3. Meanwhile, combine the rinsed quinoa and broth in a medium saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat to maintain a simmer, cover, and cook until the quinoa has absorbed all the liquid, about 20 minutes. Fluff the quinoa with a fork and set aside to cool.
  4. To make the vinaigrette, combine all of the ingredients in a blender or food processor and process until mostly smooth, but with small pieces of herbs still visible.
  5. Transfer the chopped kale to a large serving bowl. Sprinkle with a dash of salt and then use your hands to “massage” the kale, grabbing big handfuls at a time and gently squeezing them in your fist until the kale is darker in color and more fragrant, about 15 seconds.
  6. Add the sweet potatoes, quinoa, kale, sunflower seeds and sliced basil to the bowl. Drizzle with about ⅓ cup dressing and gently toss until all of the ingredients are evenly coated. Taste and mix in more dressing if desired.
  7. Serve the salad at room temperature or cold. Leftovers will keep well in the refrigerator, covered, for up to 2 days.