The Cleanse and Reboot is upon us again!
Many of us here in the south of France are lucky enough to have Christine Kjeldbjerg, a nutritional therapist, to guide us through a 2-week liver detoxification cleanse a few times a year. And I am very pleased to again be catering for the cleanse. Unfortunately, I can’t be cooking for our clients all the time and so I’m hoping to provide some healthy inspiration and easy recipes over the next 2 weeks that can work on the cleanse.
This salad is one I made for the last cleanse and it’s very easy and yummy when served warm. It’s also nice to make extra and chuck it in the fridge for the next day. One of the most crucial parts of any diet is being prepared. When you walk in the door – starving, rushed and with mere minutes to eat something before you have to begin your next task – it is nice to have some handy meals in the fridge.
Nutty and earthy, lentils have a high nutritional value and give some nice substance to salads when we are not allowed to accompany them with bread! The sweet potatoes lend a nice contrast to the earthiness of the lentils and asparagus adds crunch as well as being a fantastic vegetable to help with the detoxification process. Dijon mustard is one of the few condiments we are allowed on the cleanse and I make the most of that gift with this dressing! It is quite strong on the mustard but the lentils are robust and can take the punch.
- 1 cup puy lentils, rinsed well
- 2 large sweet potatoes, peeled and cut into bite-size chunks
- 1 bunch of asparagus, ends removed
- 1 medium red onion, minced
- 1 small head of fennel, cored and diced
- 2.5 Tablespoons coconut or olive oil
- 1 handful of chopped dill
- 2 Tablespoons whole grain dijon mustard
- 1 Tablespoon smooth dijon mustard
- 3-4 Tablespoons lemon juice
- 4 Tablespoons Olive Oil
- Freshly ground pepper
- Preheat the oven to 200c/400F.
- Place the lentils in a large saucepan with 3 cups of water and bring to a boil. Lower the heat to medium and simmer the lentils until tender, about 18-20 minutes. Drain the lentils and season with a little himalayan sea salt.
- Toss the sweet potatoes with 1 tablespoon of coconut oil and lay out on a baking tray.
- Toss the asparagus with 1 tablespoon of coconut oil and lay out on a baking tray.
- Roast the veggies in the oven. The sweet potatoes will take about 20 minutes. You want to toss them half way through so they roast evenly. They should be slightly caramelized and soft but still firm enough to hold their shape while tossing with lentils. The asparagus will take about 8 minutes - you want them still bright green and al dente.
- Sauté half of the onion and half of the fennel in the remaining ½ tablespoon of coconut oil. Leave the rest of the onion and fennel raw.
- For the dressing, place all of the ingredients in a blender or whisk by hand. If not following the cleanse you can add a bit of maple syrup or honey.
- Toss the warm lentils with the sweet potato, asparagus, onions and fennel (cooked and raw) and about half of the dressing. Stir in the dill. Add more dressing if you like or serve additional on the side.