As of tomorrow I start my 12-day detox diet. The diet is called the Wild Rose D-tox and was developed by Dr. Terry Willard of the Wild Rose College of Healing in Calgary, Alberta. Dr. Willard is recognized as one of North America's leading clinical herbalists and has spent over 30 years studying the medicinal properties of plants.
Throughout the next twelve days I will eliminate dairy, flour, sugar, shellfish, tropical fruits, alcohol and yeast from my diet.
The diet also comes with four herbal formulas that are to be consumed with breakfast and dinner, the names of which are too graphic to repeat here and not appropriate for a food blog. If you want to see what they are, click here.
During the twelve days, I can eat as much as I want, as long as my diet consists of 80% alkaline-forming foods and less than 20% acid-forming foods. When digested, foods either leave an acidic or alkaline residue (or ash) in our bodies.
It is said that too much acidity is not good for us and alkalinity helps our bodies fight certain diseases. I've actually been trying to adhere to this concept for the past 6 months. I've been structuring my diet so that, to borrow from Michael Pollen's mantra, "I eat food. Not too much. Mostly plants". I've also permanently cut all all foods that contain ingredients I don't understand like "acesulfame potassium" or "calcium stearoyl lactylate".
So over the next fortnight, I'm only going to be featuring new and old recipes that align with my detox diet. Don't be deterred. The meals are nutritious and delicious. I wouldn't have it any other way!
This brings us to detox recipe number one -- roasted squash salad with a garlic, basil and lemon dressing. Normally I'd eat this salad with some feta cheese crumbled on top -- but not today!
Roasted Squash Salad Recipe
Medium squash, cut into large chunks
1 large bunch of asparagus
15 cherry tomatoes
1 ripe avocado, sliced
Olive oil for drizzling
Sea salt & black pepper
3-4 garlic cloves, finely chopped
4-5 basil leaves, finely chopped
1/8 cup of extra virgin olive oil
Juice of 3/4 to 1 lemon
1/8 tsp of sea salt
- Pre-heat the oven to 350F (180C). Place the squash in a baking dish and drizzling with olive oil. Season with a little salt and pepper. Roast until tender -- about 35-40 minutes.
- Once cooked, remove squash from oven and cool. Once cooled, cut into small cubes, making sure you slice off and discard the skin.
- Meanwhile, prepare the dressing. Combine the garlic, basil and olive oil together in a small bowl. Add the lemon juice and salt and whisk with a fork until mixture emulsifies (thickens and combines). Taste and add a little more salt if necessary. Set aside.
- Steam the asparagus until tender but crisp -- about 3-4 minutes. Test a spear before removing it from the steamer to see if it's ready. Remove spears from steamer and place on serving plates.
- Assemble salad by arranging asparagus spears on a plate with squash, sliced cherry tomatoes and slices of avocado. Drizzle on dressing. Serve.