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Tangy Watercress Smoothie With 6-Minute Egg Mash Over Avocado Salad
“In order to get through those long workdays and conquer life post holidays, a light and delicious lunch is crucial. Watercress receives the highest rank on the ANDI score (Aggregate Nutrient Density Index), which means it provides a high amount of nutrients for a small amount of calories. Mangoes are incredibly rich with antioxidants and have been found to protect against colon, breast and prostate cancers as well as leukemia. As for the avocado, I am a lover of avocado toast, but sometimes I just don’t want the bread and I need something more than just guacamole. Topping a simple oleic acid-filled avocado salad with protein-rich soft boiled eggs — now we are talking. Instead of celery, opt for fennel, which is packed with fiber and also contains potassium, vitamin C and vitamin B6. To add that crunch factor that we all crave midday, I paired this with Mary’s Pepper Crackers, which are gluten-free and so damn addictive.”
Smoothie
- 1 bunch watercress
- 1 8-ounce bottle Harmless Harvest coconut water
- 1/2 lime, juiced
- 1 teaspoon maple syrup or agave
- 1/2 mango (can be frozen for thicker smoothie)
- 1 tablespoon coconut oil
- 1/2 cup ice
- 5 to 6 basil leaves
Directions: Combine all ingredients in a Vitamix or high-powered blender until desired consistency.
Eggs
- 2 organic or local eggs
- 1/4 cup diced fennel
- 1.5 tablespoons chopped chives
- 1 teaspoon Dijon mustard
- 1/2 teaspoon liquid amino
Directions: Bring a small pot of water to a rolling boil. Carefully submerge eggs and cook for 6 minutes while continuing to boil water. Remove eggs and place in an ice bath to stop cooking. Once able to handle, peel eggs and set aside. Combine fennel, chives, mustard and liquid amino until completely coated. Add eggs and roughly smash or chop them while mixing with other ingredients, set aside.
Avocado Salad
- 1 large avocado, diced
- 1 teaspoon lemon juice
- 1 teaspoon sesame oil
- 1 teaspoon sesame seeds (black and white)
- Salt to taste
Directions: Mix lemon juice, sesame oil and seeds, then add avocado. Season to your liking.
Assembly: Place avocado salad in a shallow bowl and top with smashed eggs. Garnish with pepper flakes and herbs (I like dill). Serve with crackers or for a more substantial lunch, serve over rice.
Sweet Savory Spicy Roasted Garbanzo Beans
“Everyone wants to cut out carbs when they are detoxing, but that’s not the way to go. Yes, cut out sugars and processed flours, but NOT CARBS! Garbanzo beans or chickpeas provide positive calories as well as carbohydrates that your body uses as fuel because of its protein. They are also a great source for dietary fiber, magnesium, potassium and iron.”
- 2 cans chickpeas, washed and strained (you can also soak 2 cups dried chickpeas overnight and then boil the following day until tender, about 20 to 25 minutes)
- 2 tablespoons olive oil or coconut oil
- 1 tablespoon honey
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon sumac
- 1/2 teaspoon cayenne
- 1/4 teaspoon instant espresso
- 1/2 teaspoon salt
Directions: Preheat oven to 400 degrees and line a baking sheet with aluminum foil. Toss all ingredients together in a bowl until beans are completely coated. Roast for about 30 to 40 minutes. Cool completely before enjoying.
