Two “Hot Detox” Holiday Recipes From Julie Daniluk

With winter and holiday season upon us, we’re on the lookout for fun new food ideas, and these two creations by Julie Daniluk, TV host, nutritionist and author, that feature Herbamare organic non-GMO herbed sea salt as a healthier replacement for table salt. Read more about why we love Herbamare here, and enjoy Julie’s recipes (both reprinted with permission from her new book, Hot Detox) below! —Vita Daily

Beet Cashew Dip

This dip is full of goodness, packed with vitamins (A and C), a good source of dietary fibre and rich in iron and potassium. Due to its high fibre content, beetroot is great for supporting the digestive system, helping to prevent constipation and keep bowels healthy and regular. The iron content in beetroot means it’s good for those with anaemia and fatigue.

Ingredients:

1 cup raw cashews
1 cup raw sunflower seeds
2 cups filtered water, for soaking the nuts and seeds
2 cups cooked sliced beets
1/2 cup organic lemon juice
1/2 cup extra virgin olive oil
1/4 cup filtered water
2 Tbsp organic balsamic vinegar
1 tsp raw liquid honey
2-1/2 tsp Herbamare

Method:

Soak the cashews and sunflower seeds in 2 cups of water for 4 hours. Drain and rinse well. Combine all ingredients in a food processor and process until smooth.
Will keep for up to 1 week in the fridge.

Messy Gingered Sweet Potatoes

To add a protein punch to this recipe, add two eggs to the grated sweet potatoes and omit the lemon juice. Recipe will resemble latkes.

Ingredients:

2 Tbsp coconut oil
1/2 cup finely chopped onions
2 Tbsp freshly grated ginger
4 cups grated unpeeled sweet potatoes
2 Tbsp organic lemon juice
1 tsp ground cinnamon
1/4-1/2 pink rock or gray sea salt

Method:

Place the coconut oil in a large pan over medium heat, and sauté the onions and ginger until soft, about 5 minutes. Add the grated sweet potatoes and lemon juice. Reduce the heat to low and sauté for 10 minutes, stirring constantly, until the sweet potatoes start to soften. Season with the cinnamon and salt to taste. Cook for another 2 to 3 minutes. Remove from the heat and serve warm. Makes 6 servings.

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Recipe reprinted with permission by Julie Daniluk RHN & HarperCollins ©HotDetox2016. www.hotdetox.com @juliedaniluk