Mid Week Detox Dinner

Ok, so this isn't really a detox dinner, but to me it feels like it. Maybe it more of a raw food dinner, love it, in moderation, once a week. My husband calls this food, rabbit food, I don't blame him. I must have been a rabbit in a past life, cause I LOVE this kind of food. I only recently started adding couscous or quinoa, again something I picked up from my Aussie friend.

I make many variations on this salad, sometimes I leave out the quinoa, sometimes I add canned (pole line fished/sustainably fished / dolfine friendly, hyper expensive) tuna, sometimes I add marinated tofu, sometimes I add roasted pumpkin and/or sunflower seeds. This week I had an overwhelming craving for feta, so the usual protein was replaced by that. I am very picky about my feta, surprise, I only want real greek goat or sheep's milk feta, strong taste, none of that fake cows milk mass produced tastes of nothing stuff. Bla. the feta I like also is pricey, so I don't often buy it but damn its worth it when I do have that craving for it.

This makes for 2 people

1 medium red beet

1 medium carrot

1 pack feta cheese OR tinned tuna (in oil, always tastier) OR Chicken file marinated in garlic & soy OR tofu

1 tbsp roasted sesame seeds (roast in a frying pan without any oil or butter)

2 handfuls ruccula

1 handful parsley

2 stalks celery

1-2 dl quinoa OR couscous OR bulgur - optional, can be left out entirely

optional ingredients: endive, cherry tomatoes, avocado, red onion, cucumber

for dressing: 

1 tbsp lemon juice OR white wine vinegar OR apple cider vinegar (super healthy apparently)

1 tsp dejon mustard

1,5 tsp tamari OR shoyu soy sauce (regular japanese soy works too)

0,5 dl extra virgin olive oil (you can also experiment with a little sesame oil or hazelnut oil)

fresh ginger

1. Put your couscous or quinoa on to cook

2. Grate your  red beet & carrot

3. Chop the parsely roughly, place this and the ruccula, redbeet and carrot in a large bowl

4. Chop the celery and add to the bowl along with the sesame seeds

5. Once the coucous or quinoa has cooked, place it in a bowl to cool, if this is added warm the salad will wilt and get soggy and soft, not yummy. The point of this salad, the part I love about it is its fresh, crisp textures. So have patience, allow the warm to cool off. 

To make the dressing, either make it in a low glass or in a small jar. 

1. First add the lemon juice or vinegar (here you can also do half half, thats what I usually do)

2. Then add the mustard and soy, stir.

3. Add the oil, whisk with a fork if its made in a glass, shake the jar, till all the mustard has disolved and your left with a brownish looking dressing. 

IF you like fresh ginger, super healthy, grate a small amount into the dressing, goes sooo well with the red beet and sesame. 

Feel Good about eating this, I always do!