This week I’ve created a sweet potato salad to help you stick to the clean 15 fruits and vegetables. With the world becoming increasingly toxic, choosing vegetables and salads from the “Clean 15” list is key. No one can completely avoid toxins, so it is all about being wise and doing our best. For the full lists of the “Dirty Dozen” and “Clean 15“, see my blog “Fruit & Vegetable Pesticides: Top 12 Produce To Avoid“.
Filling up your sink with clean water with 1/2 cup of vinegar and soaking your produce for 10 minutes before drying and storing them is a great health hack to reduce parasites and bacteria.
The key is also to keep your detox pathways open so your body can process environmental toxins out your body. The Rejuv Liver Support Capsules are great for this, or you can take it a step further and do a proper spring clean with our Detox Pack.
The key is not to stress, for this causes other issues, so just do the best you can, watch out for the dirty dozen, embrace the clean 15 and eat a varied diet to nourish yourself both mind and body.
The Clean 15: Roasted Sweet Potato Salad
Ingredients (serves 1)
- 1 large organic sweet potato (can be replaced with 2 small sweet potatoes per 1 large). Keep the skin on, halve and then slice into 1/4-inch rounds.
- 1 Tbsp avocado or coconut oil (or water)
- 1 pinch sea salt
DRESSING
- 1/4 cup tahini (sesame seed paste)
- 2 Tbsp lemon juice
- 1 Tbsp maple syrup or dijon mustard if you prefer more savoury
- 1 pinch of sea salt
- Water (to thin)
SALAD
- 2 cups of organic green leaves
- 1 cup of raw grated cabbage
- 1/2 cup of snow peas
- 1 medium ripe avocado (cubed, sliced or mashed to your preference)
- 1/2 Spanish red onion
- 4 fresh raw asparagus
- 2 Tbsp hemp or flaxseeds seeds
- Garnish – with some mung beans and alfalfa sprouts if desired.
Instructions
Preheat oven to 375 degrees F (190 C) and line a baking sheet with parchment paper. Add sweet potato, oil (or water) and salt, and spread into an even layer.
- Bake for 15 minutes. Then flip/toss to ensure even baking. Bake for 5-10 minutes more or until tender and golden brown.
- In the meantime, prepare the dressing by adding tahini, lemon juice, maple syrup, and salt to a small mixing bowl. Whisk to combine. Then add water a little until a semi-thick, pourable dressing is achieved.
- Taste and adjust flavour as needed, adding more lemon for acidity, salt for saltiness, or maple syrup for sweetness. Set aside.
- Assemble the salad by adding greens to a serving bowl and topping it with roasted sweet potato and avocado. Sprinkle on hemp or flax seeds (optional), and serve with dressing.
