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Detox for a healthy lifestyle: A rainbow-colored salad bowl

A delicous detox salad bowl that provides neccessary vitamins, minerals, fiber and antioxidants to will help in the detoxification process. The egg and hemp seeds provide protein. Spring is the perfect season to start making changes for a happier, healthier life:

EAT WHOLESOME FOODS: Select daily from a variety of fresh, colorful food that are in season. Shop the perimeter of grocery markets and linger in the produce section.

BE PHYSICALLY ACTIVE: Move your body, exercise regularly. Walk, run, take a dance class, bike, swim, play a sport, try yoga – find activities you love and incorporate them into your weekly routine.

SLEEP PEACEFUL: Get quality, restfull sleep – 7 to 8 hours each night. Not enough quality sleep leads to stress and other health problems. Sleep is when your body restores and repairs itself.

MANAGE STRESS: Find just 10 minutes per day for yourself, when you rise or before you sleep, to sit and be quiet, release. Try this exercise: breath in through the nose deeply filling the lungs 4 counts, hold 4 counts, breathe out through the nose 4 counts. Repeat 6 times.

CONNECT: Maintain positive connections with others – family, friends and co-workers. Be purposeful, volunteer with students, elderly or animals. Find joy in each day.

Rainbow Detox Bowl with Citrus Vinaigrette

Yield: 4


Vinaigrette: Whisk all ingredients together in a measuring cup, store in refrigerator until ready to use.

1 tablespoon fresh lemon juice

1 tablespoon fresh orange juice

1/4 cup extra-virgin olive oil

1/4 cup Bragg raw apple cider vinegar

1/4 teaspoon Bragg Organic SPRINKLE herb & spice seasonings


1 large bunch purple curly kale

2 cups spring lettuce mix

1/2 cup chopped fresh parsley

1/2 cup shredded carrots

1/2 cup diced cucumber

1/2 cup diced red pepper

4 radish, sliced thinly

1 avocado, pitted and sliced

4 organic free-range eggs, poached

Sea salt, freshly ground black pepper, to taste

Raw hemp seeds

Trim and discard stems from kale, soak leaves in water, massage and rinse. Use a salad spinner or blot with paper towel, then finely chop kale. Place in a large bowl along with lettuces, parsley, carrots, cucumber and red pepper; gently toss.

Arrange individual serving bowls: start with salad mix, then add sliced radish and 1/4 of avocado slices. Whisk vinaigrette and drizzle over salad. Top with cooked egg; season with salt and pepper. Sprinkle with raw hemp seeds.

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