Recipe: Detox Friendly Warm Spicy Sweet Potato Salad

kali's picture

Guess what time of year it is at Acubalance…?  It’s detox time!  Fall and spring are my favourite times of year to detox – the season is changing, and your body begins altering its metabolism to adapt to the change in temperature.  Doing a very supportive, never-feel-hungry detox is what we commonly prescribe for our patients.  Us practitioners also do this detox, usually a couple of times a year.  To be honest, I used to dread the detox - but now that I've done it enough times, and know how fantastic I feel during and after, it's a no brainer.  Sticking to an anti-inflammatory diet for a few weeks gives the body a rest from the hard work of dealing with hard-to-digest foods.  It allows the liver some time to repair, calms an irritated digestive tract, helps to balance hormones, facilitates toxin removal, and clears away the mental cobwebs.  Everything from headaches, body pains, PMS, insomnia, brain fog, arthritis and other chronic diseases to simple fatigue are improved in all of my patients who follow this diet properly.  I’m starting mine this week, and in the spirit of detox, wanted to share a yummy recipe I just prepared.

 

On the Mediclear diet (or other similar anti-inflammatory diet) there are a few foods you need to avoid (dairy, refined flours, sugar, processed foods, caffeine, tomatoes, etc) and many foods you need to focus on (fresh fruit and berries, lots of leafy greens, hearty root vegetables, good quality protein, grains cooked from scratch).  A dietary overhaul like this can be difficult for some patients to plan for, and recipes can be so helpful!

 

One of my favourite books for detox recipes is Delicious Detox by Carol Morley ND.  The book includes a two-week meal plan, shopping lists and delicious recipes to make your fall detox fly by.  Here’s one of my favourite recipes from the book.

 

Warm Spicy Sweet Potato Salad

 

Yield: 4 servings

 

This recipe includes adzuki beans, which are small, reddish-brown beans that have a sweet and nutty flavour, are a great source of folate and iron, and can be found in most bulk stores.  Black beans can be substituted for adzuki beans if necessary.  One 15-ounce (425g) can is equivalent to 1 ½ cups (375mL) of cooked beans, which is 2/3 cup (160mL) of dried beans.

 

-2 medium sweet potatoes, diced

-1 small red onion, diced

-1 tbsp plus ¼ cup extra-virgin olive oil

-1 cup loosely packed, chopped fresh cilantro

-1 (15-oz/500g) can adzuki beans, drained and rinsed

-[Optional, and not always detox friendly]: 1 yellow bell pepper, seeded and diced

-1 garlic clove, coarsely chopped

-1 jalapeno pepper, seeded

-juice of 1 lime

-1/2 tsp sea salt

-1/2 tsp freshly ground pepper

 

1. Preheat oven to 450C (230F).

2. Place the sweet potatoes and onion on a baking sheet and drizzle with the 1 tbsp of olive oil to coat.  Roast in the oven for 25 minutes.

3. While the sweet potatoes are roasting, toss the cilantro, beans, and bell pepper in a small bowl.

4. To make the dressing, combine the garlic, jalapeno pepper, lime, salt, and pepper in a small food chopper or processor.  Process for 10 seconds, and then add the ¼ cup of olive oil and continue to process for another minute.

5. Toss the roasted sweet potatoes and onion with the bean mixture and pour the dressing over top.  Combine to thoroughly coat and serve warm.

 

Enjoy your detox!

 

Dr. Kali MacIsaac HBSc, ND

Naturopathic Doctor