Detoxing gets a bad rep for being a solitary bummer of an activity, and not without reason. Bottled juices and avocado toast aren't necessarily dishes conducive to entertaining guests. But that doesn't need to be the case. The healthy living experts at Aloha are sharing two recipes that are clean, nutrient-packed and (wait for it) perfect for a dinner party!
Miso Cream of Broccoli Soup
"During a detox, soup can be a guilt-free pleasure," says wellness consultant Tina Leigh. "This particular soup is not only comforting; it was intentionally crafted with ingredients that support detoxification."
The dish's base of sulfur-rich foods like broccoli, garlic, and onions stimulate your liver, which is responsible for filtering waste and toxins out of your body. And probiotic chickpea miso supports the production of what Leigh calls "good gut bacteria," another system cleanser. Finally, hemp seeds, a tiny powerhouse and easily digestible protein, help you feel fuller longer.
Makes: Approx. (4) 1 1/2 cup servings
Time: 20 minutes
1 teaspoon coconut oil
1 cup sweet onions, finely chopped
2 medium garlic cloves, minced
4 cups water
1 teaspoon Himalayan pink sea salt
5 cups rough chopped broccoli, florets and stems
3 tablespoons chickpea miso
2 tablespoons hemp seeds
1/4 cup unsweetened almond milk (not vanilla)
2 teaspoons coconut aminos (optional)
2 teaspoons Aloha The Daily Good Greens
2 tablespoons chives, chopped
1 tablespoon gomasio seaweed and sesame sprinkles (optional)
In a medium-sized soup pot, heat coconut oil over medium heat. Sauté onions for two minutes, or until just tender. Add garlic and cook for 30 seconds.
Add water and sea salt, turn heat to high and bring water to a boil. Add broccoli, cover, and cook for only two minutes.
Remove from heat and stir in miso, hemp seeds, almond milk, and coconut aminos. Stir to combine.
Transfer soup to a blender, tilt lid to vent, and blend on high for one minute.
Return to cleaned soup pot, and season with more salt if desired.
Let the soup cool for ten minutes and then whisk in The Daily Good.
Ladle into serving bowls, and garnish with gomasio and chives.
Brussels Sprouts Salad with Aloha Green Dressing
Brussels sprouts are having a major moment in the culinary world and are a cold weather staple. "With two and a half times the daily requirement of vitamin K in just one cup, they also contain more than a days requirement of vitamin C," explains nutrition author Holli Thompson. "It's so important for your immunity to prevent colds and flu."
This hearty, wintry take is a great alternative to a basic green salad. "I use Aloha Daily Good Greens powder in the dressing for a nutritional boost," says Thompson. "It adds a savory flavor to the dressing that's delicious."
1 lb brussels sprouts
1 cup roughly chopped raw pecans
1/2 cup dried cranberries
1/3 cup crumbled raw goat cheese
6 tbsp extra virgin olive oil
2 tbsp apple cider vinegar
1 tbsp honey
sea salt to taste
3/4 packet of Aloha Daily Good Greens
Trim the brussels sprouts. Slice them into thin ribbons. Put the slices into a large mixing bowl. Add the pecans, dried cranberries, and goat cheese to the bowl and toss lightly to mix.
In a small mixing bowl, whisk together the olive oil, cider vinegar, honey, sea salt, and Aloha Greens. Pour the dressing over the Brussels sprouts mixture and toss until all the ingredients are well coated. Serve immediately or let sit for 20 minutes to allow flavors to meld.