Friday, March 22, 2019

Red Cabbage Cleanse & Detox Recipes

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Prep time: 8 min
Juicing: 7 min
Ready in: 15 min

Red Cabbage Recipe #1: Parsley, Onion Cleanse

Delicious, nutritious, inexpensive, and easy to make, this is one of our most popular recipes.

Cabbage, the ultimate cleanse crusader, brings in amino acids (chiefly glutamine) to cleanse and heal the digestive system, purify the blood, and promote cell regeneration.

Cabbage is also a prebiotic, encouraging the proliferation of friendly bacteria, and contains an impressive amount of vitamin C and other antioxidants, so it’s an immunity idol.

Along with other crucifers, it’s high in antioxidants and anti-inflammatory agents, as well as the sulfur-containing compounds glucosinolates, which thwart abnormal cell activity, preventing disease.

Parsley is a complete protein, containing all the essential amino acids, as well as cleansing chlorophyll and alkaline minerals. Now, forget all that and just enjoy the zesty, zippy, fabulous flavor.

Ingredients

  • 1⁄2 head red cabbage, roughly cut into 8 pieces
  • 1 bunch flat-leaf parsley, finely chopped
  • 1 small bunch green onions (white and green parts) chopped finely
  • 1⁄4 cup extra-virgin olive oil, plus more to taste
  • 2 tablespoons fresh lemon juice, plus more to taste
  • 1⁄2 teaspoon Celtic sea salt, plus more to taste
  • 1⁄8 teaspoon freshly ground black pepper, plus more to taste

Directions

1
Throw half of the cabbage pieces into a food processor fitted
with the S blade, and pulse just a few times, until roughly shredded. (Don’t process too much or your cabbage will be like rice.) Shred the remaining cabbage.
 
 
2
In a large bowl, toss the cabbage, parsley, and green onions with the olive oil, lemon juice, salt, and pepper. Tweak oil, lemon juice, salt, and pepper to taste.
 
 
3
Serve 1 portion, and place the remaining salad in a sealed container, and chill in the fridge.
 

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Judy Fisker
I am responsible for publishing all the cleanse recipes and detox foods on CleansePlan.com. You may contact me at: [email protected]