In cultures all over the world the advent of Spring signals rebirth — the grass and trees turns green, a burst of color transform the landscape and the earth starts to give us Spring produce. Hooray!
It also signals Spring cleaning — our homes and our bodies. Here at the Blum Center we are all about detoxing our bodies in Spring to rid ourselves of the Winter heaviness, and to reduce the toxic load we carry from the food we eat, the water we drink and the air we breath — not to mention all the chemicals used in our homes and in our cosmetics. It’s cathartic and a powerful way to celebrate the reemergence of life, and longer, warmer days.
In fact, you can join us to Detox! Our 14-Day Whole Life Group Coaching Program begins Wednesday, May 30th at 8pm. Sign Up Now
In the meantime, try out this delicious and easy detox recipe developed by Blum Center Executive Chef Amy Bach. We love using both red and yellow beets — it adds such beautiful color to the dish.
Roasted Beet, Walnut & Baby Kale Salad with Apple Cider Vinaigrette
- 4 medium-sized red and/or yellow beets, quartered
- ½ cup toasted walnuts
- 1 tsp fresh thyme leaves
- 2 Tbsp extra virgin olive oil
- 8 cups organic baby kale OR one plastic pre-packaged container (a baby kale and greens blend is fine). Bonus: for those short on time the prepared blend are usually pre-washed!
- Salt and pepper to taste
- Preheat oven to 375 degrees
- In a medium-sized mixing bowl combine prepared beets, olive oil, salt, pepper and thyme leaves. Place on a cookie sheet and place in preheated oven.
- Bake for 30 minutes or until beets are fork tender. Remove beets from cookie sheet and let cool.
- Toast walnuts on another cookie sheet in the same oven for 7 minutes. Remove and let cool.
- While the beets and walnuts are cooling, prepare the Apple Cider Vinaigrette, below
- Place salad greens in large bowl, top with beets, and dress with Apple Cider Vinaigrette, to taste.
Apple cider vinaigrette:
Makes about 1 cup
- 1/3 cup extra virgin olive oil
- 2 tsp fresh lemon juice
- 2 Tbsp honey
- 1 small clove of garlic, minced
- 1 Tbsp Dijon Mustard
- ¼ cup raw apple cider vinegar
- Salt and pepper to taste
- Place all ingredients in a blender and blend until smooth.
- Serve over your favorite salad.
Meet Melissa: Melissa Rapoport is the Manager of Health Coaching and Lifestyle Programming at Blum Center for Health in Rye Brook, NY. She combines her graduate work in Developmental Psychology with her education in nutrition, health and coaching to create highly individualized programs that result in lifetime change. A contributing author to three international bestselling books, Melissa’s greatest joy is her relationship with her two daughters.