Detoxifying Beetroot and Banana Stem Salad

Detoxification is a word that has been used so much and in so many ways, and I’d love to know what your take is! Some people trash the concept of detoxification in the belief that such a thing does not even exist. There might be a little truth in their belief simply because it can be used too loosely and in ways where it may not make any sense to you personally. Other people are constantly drinking celery juice and other green juices thinking that they need to detoxify all the time. So what really is true when it comes to detoxification?

Detoxification is a concept that is a vital part of many ancient systems of medicine, from Ayurveda to Traditional Chinese Medicine. The truth is that many symptoms and conditions are linked to congested channels of detoxification. Weight loss resistance can also be a sign that detoxification is impacted, since fat stores toxic waste. Everything from acne to inflammatory pains to anger to irregular lab markers could be linked to lack of detoxification.

%Phytothrive %ImagesI love salads, as you’ll see through Phyto Bites! I love them hot, cold, Indian, Mediterranean, Eclectic and in just about every possible way! Many of you who have written to me have gotten stuck with salads, and I get so frustrated seeing sliced carrots, cucumbers and tomato served as salad! Some of my salads are a meal in a bowl. This Detoxifying Beet and Banana Stem Salad is not a meal by itself, as it lacks a balance in macronutrients. The intention behind it is to improve your body’s own ability to detoxify!

As you’ll keep seeing through all my recipes, I have three stars of the show, in this case, it’s beetroot, banana stem and apple. Remember my mantra, which is enjoy food from concept to creation to consumption! Also remember to have the intention in your mind while you eat, for food is pretty much like yoga. You really want to bring your awareness. Just like a yoga pose is not ideal unless you have awareness of your breath, food is not ideal unless you eat it with the awareness of the intention behind the meal! So release all that you need to release, and allow this amazing bowl to decongest your beautiful body!

Let’s breakdown the ingredients of this recipe before going into it.

  1. Banana Stem– The banana tree is called kalpavriksha, where every part of the tree is useful. The banana stem is found deep inside the trunk, which is then harvested after that stem has provided banana flower and bananas. The stem is something I’ve grown up eating constantly, and didn’t realise how unique this was until I moved and found people discarding the stem on the streets by the side of vegetable markets. It’s loaded in fibre, requires some knowledge in cleaning it, but literally sweeps out your intestine of built up waste!
  2. Beetroot– Beetroot is not used by so many people because it’s high in sugar, but it’s also rich in phytonutrients called polyphenols and Vitamin C, both of which help your adrenal glands and your immune system. It’s great for gut healing and liver health. There are a ton of vitamins and minerals.  For more information on vitamins and minerals, read my e-book!
  3. Apple– Apples with the skin are also loaded with polyphenols and Vitamin C! They contain pectin which is a potent gut healer and can repair damages to your mucosa! It is a fruit, but is fibre and nutrient dense, so it does work with a meal, unlike other fruits.

Always remind yourself that food is medicine! If you try this out and love it as much as I do, share a picture on instagram and tag me @phytothrive!

Honey Roasted Salmon with Roast Beets
Prep Time
30 mins
Cook Time
30 mins
Total Time
40 mins
 

Three star ingredients that are immune stars, to get yourself out of the loop of falling sick frequently

Course: Main Course
Cuisine: Eclectic Indo Mediterranean
Keyword: Beets, Honey, Olive Oil, Omega-3, Oregano, Salmon
Servings: 2
Author: Deepa Kannan
Ingredients
  • 2 Tbsp Dijon Mustard
  • 1 Tbsp Wheat Free Tamari
  • 2 Fillets Salmon 4 Ounce
  • 2 Tbsp Herb butter Replace if Vegan
  • 1 Tbsp Honey
  • 2 Whole Beets Peeled and Cubed, or as Wedges
  • 2 Tbsp Oregano Fresh or dried
  • 2 Tbsp Olive Oil
  • 1 Lemon Optional
  • 1 pinch Pepper
  • Salt
  • 1 Cup Grass fed Butter
  • 1 Clove Garlic
  • 1 Tbsp Coriander Leaves chpped
  • 1 Tbsp Parsley chopped
  • 1 Tbsp Basil chopped
Instructions
  1. For the herb butter,  combine one cup organic grass fed butter, 1 clove smashed garlic, 1 tbsp chopped coriander leaves, 1 tbsp parsley, 1 tbsp basil and salt. I usually prep this and have it in my refridgerator beforehand.

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  2. Cut the beetroot into 1/2 cm squares. Preheat the oven to 200°C. Toss beets with one Tbsp olive oil, oregano, salt and pepper. Place the beets on a baking tray and roast until they’re cooked. (about10-12 minutes

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  3. Combine herb butter and honey in a bowl. When the butter is soft, add in the mustard. Meanwhile, heat the herb butter in an oven-proof pan over high heat. Season salmon fillets with salt and pepper, then add to the pan, flesh side down. Cook until browned on the one side (5 minutes). Flip the fillets. Apply half the honey mustard and place the pan in the oven. Bake until fish is firm and flakes easily. Remove fillets from the oven and brush with more honey mustard.  

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