Cruciferous Crunch Salad By Ashley Giordano RHN

Spring is the season in which we naturally cleanse the body of the heavy foods ingested during the winter. This is the main season to attend to the liver, which is one of our primary detoxification organs. Foods such as young plants, fresh greens and sprouts mimic the expansive qualities of spring are a great addition to your daily meals.

I recommend Cruciferous vegetables to many of my clients to support hormone balance and liver health. This group includes cabbage, brussels sprouts, broccoli, cauliflower, radish, turnips, kale, kohlrabi, and collard greens.  Some of the amazing properties of Cruciferous vegetables include:

  • Detoxification of excess estrogens in the body and helping to balance the estrogen-progesterone ratio (imbalanced hormones can show up as PMS, fibroids, endometriosis, acne, menstrual cramps and bloating);
  • Stimulating the liver out of stagnancy, as well as supporting phase I and II liver detoxification;
  • A great source of Vitamin A, vitamin C, folic acid and fiber;
  • They contain powerful cancer-fighting compounds;
  • Their high mineral and vitamin content, liver-loving and hormone balancing properties make this group of veggies great for promoting gorgeous skin!

Aim to incorporate these into your diet at least 3-5 times per week. They are at their most beneficial when lightly steamed or eaten raw.

Here is a crunchy and tangy salad recipe to get your started!

Cruciferous Crunch Salad
1 cup grated beets
1 cup grated carrots
1 ½ cups finely sliced cabbage
1 medium head of broccoli (stalk grated and florets chopped)
Optional: white beans and/or almonds

Dressing
1/3 cup of cold-pressed unrefined olive oil
2 tbsp raw apple cider vinegar
1 tsp dried mustard powder
1 clove of garlic, crushed or minced
Salt and pepper to taste
Dash of cayenne

Throw all of your grated and chopped ingredients into a big salad bowl and add optional white beans and/or almonds.
In a separate jar, whisk together dressing ingredients.  Pour dressing over salad and mix until well distributed.  Serve immediately or put in the fridge overnight for the flavors to meld together.

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