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Ellagic acid, which helps to detoxify tobacco smoke and other air pollutants, is contained in grapes, raspberries, and strawberries. Grapes also contain resveratrol, which encourages detoxification.
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1 cup grapes, sliced in halves 1 cup raspberries 1 cup sliced strawberries 1 2 cup chopped mint Toss the fruit, and garnish with chopped mint. This salad makes an excellent breakfast. Try it with a small serving of yogurt or low-fat cheese.
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4 cups chopped Chinese cabbage or lettuce 1 2 cup sliced daikon radish 1 2 cup chopped scallions 1 2 cup chopped cilantro 2 teaspoons umeboshi vinegar 1 teaspoon brown rice vinegar Sea salt to taste Combine vegetables and spread thinly and evenly on large platter. Sprinkle vegetables with umeboshi and brown rice vinegar. Add sea salt. Cover with an equal-sized platter, right side up. Place a heavy weight on top of the platter. Press for ten to forty-five minutes. Liquid should appear at bottom of platter.
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Savoy cabbage is richer in protective plant chemicals than ordinary purple or green cabbage.
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SAFFRON CHICKEN AND WILD RICE SALAD WITH RAISINS AND PINE NUTS
F O U R S E RV I N G S
Chicken 1 cup wild rice 2 cups + 1 4 cup water 5 cloves garlic, minced 1 2 teaspoon + 1 3 teaspoon sea salt 21 3 tablespoons extra-virgin olive oil 11 2 tablespoons saffron threads 2 tablespoons chopped cilantro 2 serrano chilies, minced 5 skinless chicken thighs 3 4 cup pine nuts 3 4 cup chopped purple onion 1 2 tablespoon honey 1 2 tablespoon balsamic vinegar 3 4 cup raisins 1 cup shelled green peas 21 2 tablespoons lemon zest Blood Orange Sauce 1 clove garlic, minced 1 2 teaspoon sea salt Juice from 3 blood oranges 2 tablespoons extra-virgin olive oil 11 2 tablespoons chopped cilantro 11 2 tablespoons chopped flat leaf parsley 1 4 teaspoon paprika 1 2 teaspoon red pepper flakes Garnish 11 2 tablespoons minced cilantro 11 2 tablespoons minced flat leaf parsley 2 blood oranges, sliced
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DETOX RECIPES
Saffron Chicken and Wild Rice Salad with Raisins and Pine Nuts ( c o n t i n u e d )
TO M A K E T H E C H I C K E N
Rinse the rice and soak it in two cups of water overnight. Prepare a marinade by crushing together garlic and 1 2 teaspoon of salt (using a mortar and pestle). Add the olive oil, saffron, and cilantro. Puree ingredients together. Add minced chilies and continue to puree. (Be sure to wear rubber gloves to protect your hands when mincing the chilies.) Wash and dry the chicken. Put it in a baking dish and coat it with the saffron marinade. Cover and refrigerate for a couple of hours. In a 325 F oven, roast chicken (tightly covered in foil) for two hours. Remove chicken from baking dish immediately and put on a plate to cool. In a covered pot, bring rice, soaking water, and a couple of pinches of salt to boil. Reduce heat to simmer and cook for forty-five minutes. Put the rice into a large bowl and cover with a clean dishtowel. (Fabric helps to absorb water in rice to ensure a fluffy texture.) In a pan over medium-high heat roast pine nuts, stirring to prevent burning, for eight to ten minutes until golden. Stir the pine nuts into the rice. In a small pan over medium heat, saut the onion in honey and balsamic vinegar for about eight minutes. Add a pinch or two of salt, stir, and add saut ed onions to the rice. Once the chicken has sufficiently cooled, remove from the bone, cut into bite-size pieces, and add to rice mixture. Cover raisins in 1 4 cup of heated water. Mix together well. Allow raisins to plump (approximately twenty minutes). In a small pot, bring water to a boil. Add the peas, and boil gently for three to four minutes until just tender. Remove peas immediately from cooking water and strain. Remove the raisins from the soaking water and pat dry. Add the raisins, lemon zest, and peas to the rice mixture. Sprinkle approximately 1 3 teaspoon of salt and mix gently.
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