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Warm Spiced Roasted Vegetable Salad

Fresh arugula and spinach tossed with warm roasted vegetables makes for a heavenly pairing. This Warm Spiced Roasted Vegetable Salad is a great way to get all-important leafy greens in while also enjoying the comfort and satiation of roasted vegetables.

This delicious recipe is one of over 75 recipes in the new book, Medical Medium Cleanse to Heal: Healing Plans for Sufferers of Anxiety, Depression, Acne, Eczema, Lyme, Gut Problems, Brain Fog, Weight Issues, Migraines, Bloating, Vertigo, Psoriasis, Cysts, Fatigue, PCOS, Fibroids, UTI, Endometriosis & Autoimmune.

Let's take a look at how some of the key ingredients in this recipe can offer healing support:

Winter squash (including kabocha, acorn, delicata, and butternut): Loaded with nutrients that our livers can easily store. High in carotenoids that protect liver cells from damage. The glucose in winter squash can stabilize the liver, allowing blood sugar to stabilize overall in the body.

Zucchini: Very similar to cucumber in certain ways, as it is also a fruit that’s helpful for liver hydration, which allows the liver to store micro pockets of water that it can later release back into the bloodstream during moments of chronic dehydration in your life. Zucchini have a mild liver- purging effect, allowing the liver to squeeze out poisonous troublemakers safely. It’s also soothing to the intestinal tract walls, pushing out pathogens such as bacteria and fungus, allowing for better absorption of nutrients that can be sent up to the liver. Zucchini is a beneficial gallbladder food, containing phytochemicals that actually reduce gallbladder inflammation.

Arugula: Causes a gentle purging effect inside the liver, with undiscovered phytochemical compounds that allow the liver to decide the severity of the cleanse and what toxins it safely wants to release (versus a purge that would harm the liver).

Warm Spiced Roasted Vegetable Salad

Ingredients:
1 cup diced carrot
2 cups chopped butternut squash
1/2 cup diced red onion
2 cups roughly chopped zucchini
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon raw honey
2 cups spinach, loosely packed
2 cups arugula, loosely packed
1/4 cup tightly packed fresh cilantro, chopped

FOR THE DRESSING
3 tablespoons freshly squeezed orange juice
1/4 teaspoon finely grated orange zest
1/2 garlic clove, finely grated
1 teaspoon raw honey
1 tablespoon lemon juice

Directions:
Preheat oven to 400°F. Line a large baking sheet with parchment paper. Place the diced carrot, butternut squash, red onion, and zucchini on the baking sheet. Add the ground coriander, ground cumin, paprika, and raw honey. Mix until evenly coated. Place in the oven and roast for 20 to 25 minutes, until tender and browned. While the vegetables are roasting, make the dressing by whisking together the orange juice and zest, garlic, raw honey, and lemon juice. Place the spinach, arugula, and cilantro in a serving bowl or divide between two. Top with roasted vegetables and drizzle the dressing on top. Serve immediately Makes 1 to 2 servings.

This item posted: 16-Apr-2020

 

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