Friday, October 17, 2008

Detox Time

Now that we're almost a week into the Thanksgiving aftermath up here in Canada, I'm sure pretty much everyone is sick of leftover turkey, chicken, ham, Tofurkey, whatever! It's time for me to chill out and detox a little before Winter settles in for it's way too long stay! My Psych prof (yeah, I talk about him a lot, he's awesome!) mentioned he was doing one soon, and though I'm not in it to lose any weight these are just "feel healthy" foods that have the added bonus of being TASTY - and seasonal! Oh, and they use carrots... yup, another throwback recipe from when I had the glut of them!

Anyway, this salad is crunchy, sweet and tangy, and just a little on the spicy side: you can use less curry powder though if you really need to! Personally, I love those spices - they're great for stimulating your metabolism and lever detoxification! It really perks you up in the middle of the day when you need a boost. I love picking out the raisins after the salad's sat for a little while, too, because they soak up all the yummy dressing and get soft and chewy! I can't wait to try this with a spicy mango chutney instead of the yogurt too, it would be a nice twist.

If you're searching high and low for celeriac and can't find it, it's also known as celery root (and it looks like that ugly knobbly thing you see on the left!). If it's still nowhere to be found, try grated turnips or parsnips instead, or for a different flavour altogether, how about raw beets? They're equally yummy!

Double - C Salad
Serves 4
2 tablespoons Thompson raisins
1 lb celery root (celeriac), peeled and coarsely grated
3 large carrots, peeled and coarsely grated
3 tablespoons fat free plain yogurt
1 tbsp lemon juice
pinch cumin powder
1/4 tsp curry powder
1 tsp mustard
salt and pepper to taste
  1. Place raisins in a small dish, cover with boiling water and steep 20 minutes. Drain, reserving 2 tbsp liquid.
  2. Combine raisins, celery root and carrots in a large bowl.
  3. Mix reserved raisin liquid, yogurt, lemon juice, cumin, curry and mustard. Drizzle over vegetables.
  4. Add salt and pepper to taste. Serve immediately or chill.
Amount Per Serving
Calories: 93.1
Total Fat: 0.6 g
Cholesterol: 0.0 mg
Sodium: 168.1 mg
Total Carbs: 20.8 g
Dietary Fiber: 3.8 g
Protein: 3.2 g

For dessert, who can say no to a yummy glass of apple pie? I still have Andrew's mom's juicer at my place, and I made up a glass of this while putting together the cakes last weekend. Delicious, spicy and goes down nice and smooth! It's good for eye, skin and hair health, treating ulcers and preventing colds and flu, so drink up me hearties! (No, that's not a cue to add rum, though I suppose you could...).

Apple Pie in a Glass
Serves 2 generously
2 gala apples, peels on, chopped
2 granny smith apples, peels on, chopped
1 large carrot, peeled
1/2" fresh peeled ginger
1/2 tsp cinnamon
1/2 tsp nutmeg
  1. Run apples, carrot and ginger through juicer.
  2. Stir extracted pulp into the juice, then add cinnamon and nutmeg, stirring well.
  3. Serve immediately over ice.
Amount Per Serving
Calories: 178.4
Total Fat: 1.1 g
Cholesterol: 0.0 mg
Sodium: 25.0 mg
Total Carbs: 45.7 g
Dietary Fiber: 8.5 g
Protein: 0.9 g


  1. A detox is a great idea about now. . . I had no idea one could eat celery root raw!

    I like the sound of the drink, except not the pulp! Just wondering why you juice it first and THEN stir back the pulp (couldn't you just put the whole thing in a blender instead?)

  2. The juice looks amazinggggg! Thanks!

  3. Raw? Really? And it tastes good?

    We get it over here, every couple of weeks, in our vegetable box. We've only managed to roast it successfully. We tried turning it into soup once ... bleh!

    I suppose we'll have to try it as a salad. Maybe.


Thanks for the feedback!