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Simple Detoxifying Plant-Based Salad Recipe

Detoxing doesn’t necessarily mean fasting. It also doesn’t mean some temporary event or a short period of time. In fact, I strongly believe that detox can be a way of life. This means trying to ingest as little toxins as possible while supporting our body’s natural detoxification system.

One of the ways to do that is by providing you body with the nutrients that support that system, for example by eating this delicious detoxifying salad.

This salad is very simple and easy to prepare, yet the combination of beetroot, cabbage and chickpeas tastes absolutely delicious!

I usually cook a large batch of chickpeas and keep them in the fridge in an air-tight container for up to 5 days. I then add them to salads and soups or make oil-free creamy hummus.

Beetroot helps you detox as it  contains important bioactive agents (betaine and polyphenols), which have a wide range of physiologic effects, including liver protection by increasing enzymatic antioxidants. Beets are also high in zinc and copper which help protect hepatocytes (liver cells) against oxidative stress.

Cabbage boosts liver detoxifying enzymes . It’s also very high in fibre which works as a colon ‘broom’, stimulating the natural processes of elimination. Many chemical compounds found in cruciferous vegetables have been associated with cancer prevention.

Lime contains pectin fiber which helps move the bowels and promote a healthy elimination system. On top of that it fills your body with vitamin C which is an important antioxidant that helps in a detox process by neutralizing free radicals and boosting the immune system.

Chickpeas add substance to the salad and make it more filling and satisfying.

Ingredients (Serves 2):

1 medium or large beetroot
2 cups of shredded cabbage
2 cups of chickpeas (boiled)
1-2 cloves of garlic, minced
Juice of 2 limesPin It
Himalayan salt, to taste
Black pepper, to taste
Sunflower, sesame or pumpkin seeds (optional)


1. Grate beetroot and marinate in lime juice for a few hours or overnight. If in rush, you can also eat it immediately, but marinating makes the beetroot softer.
2. Mix marinated beetroot with shredded cabbage, add chickpeas, garlic, salt and pepper.
3. If you want to add some healthy fats to your salad, you may add some raw sunflower, sesame or pumpkin seeds!
4. Serve and enjoy!

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Katherine Hurst
By Osha Key
Osha Key is a life lover, food lover, certified nutritionist and a weight loss coach. After losing an amazing 40 pounds, Osha is now on a mission to help other women to do the same. She has worked with people from all walks of life, from stay-at-home moms, to Olympic athletes, to high level executives and artists.

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