Cool Salads, Hot Body:
Sexy Detox Salads For Tightening Your Tummy This Summer
No matter how you slice them, salads are one of the best ways to slim down your tummy in time for bikini season.
Filled with fiber to move out any bloating and gunk from your intestines, salads are also cooling for your body in the heat, and provide the light, uplifting raw energy that we need to stay active in summer.
Some of the ingredients in my detox salads were chosen specifically because they add extra detox-help for your body, which means you’ll dump the toxins and fat faster:
- radishes: support energy circulation (AKA “chi”) throughout the body, help remove toxins, and an excellent for helping to digest fat
- cilantro: great for helping perspiration (sweating helps you detox through your skin), aids digestion, relieves gas and bloating, used to safely remove toxins
- lemon: dried dampness in the body, aids digestion and supports the liver, your 2nd largest detox organ, and supports bile formation, which improves absorption of minerals
But be careful – those leafy greens can hide a multitude of sins, so be sure you make your summer salads smart.
AND if you’ve been having tummy trouble for a while, it may be time to heal your gut! Bloating, excess fat, constipation and diarrhea are signs that you need to heal.
These are my top recommended supplements for healing your gut:
My top 3 tips for making tummy-trimming salads:
1. Skip the creamy, high calorie dressings and opt for healthy fats like olive oil or toasted sesame oil with some nice vinegar.
2. Avoid the gluten-filled croutons, and opt for crunchy sunflower or sesame seeds, or chopped bell peppers.
3. If you crave sugar every afternoon, give your body the sweet it craves and add shredded carrots, shredded raw beets, and other sweet root veggies to your salad.
Cold Soba Noodle Salad
8 ounces 100% soba (gluten-free buckwheat) noodles
2 cups chopped watercress or sunflower seed sprouts
½ cup sliced radishes
½ cup sliced celery
½ cup sliced cucumber
½ cup thinly sliced fresh basil
1 tablespoon toasted sesame oil
¼ cup tahini (sesame seed butter)
2 tablespoons wheat-free tamari (soy sauce) or coconut aminos
1 to 2 inches fresh grated ginger
1 tablespoon fresh lime juice
1. Boil 8 cups of water in a medium saucepan. Add soba noodles and cook until tender, about 7-8 minutes.
2. Rinse with cold water in a colander and mix with sliced veggies.
3. Whisk all the dressing ingredients together and pour over cooked soba noodles and veggies.
Quick & Easy Quinoa Salad
1 cup dried quinoa, rinsed & drained three times (or 2 cups of leftover quinoa)
½ cup chopped radishes
½ cup chopped cucumbers
½ cup chopped celery
½ chopped red onion
½ cup chopped fresh parsley or cilantro
½ cup chopped organic red bell pepper
1 tablespoon olive oil
2 teaspoons umeboshi vinegar
pinch Himalayan pink salt or fleur de sel
1. Bring 2 cups of water to a boil and add rinsed quinoa to the water. Stir well, cover and simmer for 15 minutes. Turn off heat and allow to steam for 3 minutes more.
2. Allow cooked quinoa to cool in a big bowl while you cut the veggies.
3. Combine all ingredients together in the big bowl and stir well to mix.
4. Eat right away or cover and refrigerate to allow flavors to marry.
Chickpea Avocado Lemon Spinach Salad
¼ cup extra virgin olive oil
¼ cup freshly squeezed lemon juice (2-3 lemons)
½ teaspoon minced garlic
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
3 cups cooked chickpeas, rinsed and drained
1 ripe avocado, cubed
1 cup finely chopped flat leaf parsley or baby spinach leaves
1. Combine olive oil, lemon juice, garlic, salt and pepper in a large mixing bowl.
2. Whisk well and add the chickpeas, avocado and parsley. Stir well to combine and cover bowl with plastic. All the flavors to marinate in the refrigerator for at least 1 hour, up to overnight.
3. Remove from the refrigerator and stir well before serving. Serve cold or at room temperature.
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