Detoxes + Cleanses Archives - Amie Valpone

Celery and Yellow Carrot Salad with Green Tahini Sauce

Amie — Mon, 11 Oct 2021 12:00:26 +0000

I made this delicious green tahini sauce recently and fell in love with it, which means I’ll be using it again in another recipe very soon because it is absolutely delicious. The best part of making an incredible sauce or dressing for any salad or vegetable dish is that you don’t need to fuss over creating an extravagant meal when your sauce is the star.

For this recipe I’m combining shaved yellow carrots (I know you love your carrots thinly shaved because you loved this carrot salad recently), crunchy celery, cucumbers and rosemary with a few sprinkles of hemp seeds for a touch of protein and Omega 3 fatty acids to help support your wellbeing. All you need to do is toss these few veggies together in a large serving bowl or on a large serving dish and add the green tahini sauce on the side or gently tossed amongst the veggies.

However you prefer to serve this sauce, you’ll want to make it again and again. It’s equally as delicious served with roasted squash or any other vegetable of choice.

SHOP the RECIPE

Celery and Yellow Carrot Salad with Green Tahini Sauce

This is one of those simple salads that feels so refreshing on a warm day. I love the lightness of the vegetables paired with the heaviness of the dressing (or sauce); it's filling as a light lunch or as a side with dinner.

Course Salad

Cuisine American

Keyword salad

Prep Time 10

Cook Time 0

Total Time 10

Servings people

Calories 148kcal

Ingredients

Green Tahini Sauce

1/4 cup tahini
1/4 cup filtered water
1/4 cup chopped fresh flat leaf parsley
1 large garlic clove
2 Tbsp. fresh tarragon
1/2 tsp. ground cumin
1/4 tsp. sea salt
1/4 tsp. freshly ground pepper

Salad

1 head celery thinly sliced
3 large yellow carrots peeled into strips
2 large cucumbers sliced
2 tsp. hemp seeds
1 tsp. fresh rosemary

Instructions

Combine all the Tahini Sauce ingredients in a small food processor and blend until creamy. Set aside.
Combine all the salad ingredients on a large serving plate. Add a dollop of the Tahini Sauce on top or use salad tongs to gently toss the sauce with the salad and serve at room temperature.
Store leftovers in a sealed container for up to 3 days.

Nutrition

This article may contain Amazon or other affiliate links, which means I receive a small commission if you make a purchase by clicking those links.

The post Celery and Yellow Carrot Salad with Green Tahini Sauce appeared first on Amie Valpone.

Roasted Zucchini Soup

Amie — Mon, 04 Oct 2021 12:00:37 +0000

There is something so creamy about roasted zucchini, especially when you puree it in a blender to make a rich soup that is so soothing and cozy to eat. As many of you know, I fell in love with pureed soups in my early 20’s (many many moons ago) when I had to eat out of a food processor and blender for a year because of digestive issues. While it wasn’t the most exciting year of my life, it inspired recipes for my first cookbook, Eating Clean, and it offered me a deep appreciation for the silky smooth consistency of pureed soups.

There is something so inviting and warm about sitting down for a bowl of soup- especially when it’s pureed because it just simply goes down so smooth. Zucchini is the star ingredient to use when you’re looking to add creaminess to any recipe because it gets so incredibly tender and sweet after it’s cooked.

Here, I’m roasting the zucchini to perfection and tossing it into a high-speed blender (I prefer the Vitamix below because it has been the most consistent blender I use and it always creates the perfect blended consistency hands down) and I’m tossing in some natural sweetness from ground ginger and coriander for an extra pop of flavor.

This soup can be served anytime of the year and my one suggestion is to purchase large tender zucchini because, in my experience, the larger zucchini tend to have so much more flavor than the smaller ones, which tend to taste bitter.

SHOP the RECIPE

Roasted Zucchini Soup

This easy zucchini soup is ideal to make when zucchini are showing up at your local farmers market because they're filled with sweet flavor. Feel free to use any dairy-free unsweetened milk of your choice such as hazelnut milk or oat milk.

Course Dinner

Cuisine American

Keyword zucchini, soup

Prep Time 5

Cook Time 25

Total Time 30

Servings people

Calories 84kcal

Author Amie

Ingredients

2 large zucchini diced (4 cups diced)
drizzle extra-virgin olive oil
1 cup unsweetened almond milk
1 tsp. ground ginger
1/2 tsp. ground coriander
1/2 tsp. sea salt plus more to taste
1/2 tsp. freshly ground pepper to taste
pinch crushed red pepper flakes for garnish

Instructions

Preheat the oven to 450 degrees F. Prepare two rimmed baking sheets with parchment paper.
Lay the zucchini on the prepared baking sheets in a single layer. Be sure not to overcrowd the pan as that will make them steam and not roast. Drizzle with olive oil and add a pinch of sea salt and pepper.
Roast for 25 minutes or until tender and golden brown. Remove the baking sheets from the oven and set aside to cool for 5 minutes.
Transfer the roasted zucchini to a high-speed blender with the remaining ingredients and puree until smooth. Serve warm or at room temperature and garnish with crushed red pepper flakes.
Store leftovers in the refrigerator for up to 4 days.

Nutrition

This article may contain Amazon or other affiliate links, which means I receive a small commission if you make a purchase by clicking those links.

The post Roasted Zucchini Soup appeared first on Amie Valpone.

Peach and Heirloom Tomato Salad

Amie — Mon, 27 Sep 2021 20:26:57 +0000

As the summer turns into fall here in Manhattan, I couldn’t help but want to walk to my farmers market and find a few heirloom tomatoes that were bursting with flavor. Alongside of them were the most beautiful peaches so I thought I’d toss them together for an end-of-summer salad with a creamy avocado dressing that adds a savory touch to the sweet peaches and tomatoes.

I’ve topped this salad off with a sprinkling of fresh chives and a few fresh basil leaves but feel free to use whichever fresh herbs intuitively feel best to you. This salad is sure to become a staple when you’re in a pinch for a quick meal or when you’re entertaining.

You can add any protein you desire such as organic chicken, grass fed beef, organic eggs, a drizzle of tahini or any nuts and seeds of choice.

SHOP the RECIPE

Peach and Heirloom Tomato Salad

It's prime season for ripe peaches and heirloom tomatoes, which is what makes this recipe so simple to toss together because you don't need many ingredients when you're reaping the benefits of in-season fruits that are bursting with flavor.

Course Salad

Cuisine American

Keyword avocado, peach

Prep Time 10

Cook Time 0

Total Time 10

Servings people

Calories 28kcal

Author Amie

Ingredients

1 ripe avocado peeled and pitted
1/4 cup filtered water
1/4 tsp. chili powder
1/4 tsp. cumin
1/4 tsp. sea salt plus more to taste
1/4 tsp. freshly ground pepper
2 medium heirloom tomatoes cut into wedges or thinly sliced
1 ripe peach thinly sliced
5 chives thinly sliced
3-4 basil leaves

Instructions

In a small food processor, add all ingredients except the tomatoes and peach. Puree until very creamy, about 2 minutes.
Dollop the avocado mixture onto a serving plate and use the back of the spoon to spread the creamy mixture in a circular motion, leaving about 1 inch on the perimeter of the plate.
Add the tomato and peach slices, chives and basil. Serve chilled or at room temperature.
Store leftovers in a sealed glass container for up to 2 days.

Nutrition

This article may contain Amazon or other affiliate links, which means I receive a small commission if you make a purchase by clicking those links.

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Zucchini Ribbons with Jalapeño + Shallots

Amie — Thu, 09 Sep 2021 12:00:33 +0000

There’s something so easy breezy about a ribboned veggie salad – perhaps it’s the way the carefully peeled ribbons look on a platter or the ease of digesting the thinly sliced produce – either way, there’s nothing like sitting down to a beautiful meal that tastes just as good as it looks. Last week, you loved the carrot ribbon salad so I thought I’d use my favorite vegetable peeler (See below in SHOP the RECIPE. This one is amazing and so not like the old school peelers that never worked for me) again to share a tasty salad that doubles for lunch and dinner.

This salad can be served chilled or at room temperature as it’s equally as delicious either way. It’s the perfect end-of-summer dish that reminds us to savor the simple flavors of vegetables and the subtle yet sweet touch of fennel seeds.

SHOP the RECIPE

Zucchini Ribbon Salad with Jalapeño and Shallots

Course Salad

Cuisine American

Keyword zucchini, salad, shallots

Prep Time 10

Cook Time 0

Total Time 10

Servings people

Calories

Author Amie Valpone

Ingredients

3 large zucchini peeled and ends trimmed
1 medium shallot diced
1 small jalapeño thinly sliced
1 handful fresh parsley finely chopped
3 Tbsp. pumpkin seeds
1 large lime juiced
2 Tbsp. extra-virgin olive oil
1/4 tsp. ground cumin
1/4 tsp. fennel seeds
1/4 tsp. sea salt
1/4 tsp. freshly ground pepper
pinch cayenne pepper

Instructions

Lay the strips of zucchini on a flat surface such as a cutting board. Use your hands to roll each strip one at a time (lengthwise) to make a cylinder or oval shape. On a serving plate, arrange the zucchini in the prepared small rolled up shapes. Add the shallot, jalapeño, parsley and pumpkin seeds.
In a small bowl, combine the remaining ingredients and mix well to combine. Drizzle over the zucchini salad and serve. Season to taste with more sea salt and pepper, if desired.
Store leftovers for up to 3 days in the refrigerator.

This article may contain Amazon or other affiliate links, which means I receive a small commission if you make a purchase by clicking those links.

The post Zucchini Ribbons with Jalapeño + Shallots appeared first on Amie Valpone.

Carrot Grapefruit Salad with Avocado

Amie — Tue, 31 Aug 2021 12:48:24 +0000

I haven’t eaten a grapefruit since I was a kid. For many reasons. One being that I couldn’t eat fruit for the last two decades because of yeast overgrowth in my gut (candida) and another being that I pretty much lost my appetite for anything sweet during my 12-year health journey.

That said, I’ve finally started to get my sweet tooth back, which feels like I’m living again – learning how to bite into juicy apples and tart cherries and sweet grapefruits. It’s been divine to say the least.

Grapefruit has a special place in my heart. It was the “dessert” my parents served my sister and I growing up. My father would peel the grapefruit, and my sister and I would wait with anticipation for who would get the next peeled segment. It was pure joy and so much fun. It also made me appreciate the natural sweetness for desserts and, hence, why I really don’t have a sweet tooth.

This recipe is the perfect end-of-summer escape for you to dive into in your kitchen. It’s literally a garden in a bowl and I think you’re going to love it.

Put on our Kitchen Playlist, turn on the air conditioning or your fan, and have fun. That’s what all of this is about. Enjoy yourself and enjoy these last few weeks of the summer heatwave.

SHOP the RECIPE

Carrot Grapefruit Salad with Avocado

This easy salad is the perfect end-of-summer escape. It's literally a garden in a bowl, featuring greens, carrot ribbons, and grapefruit of course.

Course Salad

Cuisine American

Keyword salad, carrot

Prep Time 10

Cook Time 0

Total Time 10

Servings people

Calories 177kcal

Author Amie

Ingredients

4 cups baby kale
4 small radishes
3 large carrots peeled lengthwise
1 large ruby red grapefruit peeled and segmented
1 large ripe avocado peeled, pitted, and diced
2 Tbsp. extra-virgin olive oil
sea salt to taste
freshly ground black pepper to taste
1 handful torn fresh parsley
1/4 tsp. crushed red pepper flakes

Instructions

In a large shallow serving bowl, combine the kale, radishes, carrots, grapefruit and avocado. Drizzle with the olive oil and season to taste with sea salt and pepper.
Garnish with fresh parsley and crushed red pepper flakes. Serve at room temperature.
Store leftovers in a sealed container for up to 2 days.

Nutrition

This article may contain Amazon or other affiliate links, which means I receive a small commission if you make a purchase by clicking those links.

The post Carrot Grapefruit Salad with Avocado appeared first on Amie Valpone.