How about an intensely green bowl full of fresh ingredients, perfect for vitalizing, nourishing and helping the body clean? A detox salad has health benefits to health and beauty. The more green foods, the better, the more your pH levels balance. And when it balances pH, your body becomes an inhospitable environment for disease.

And to follow your meals and get even better results, you can take capsules Super Detox that, thanks to your medicinal plants, They stimulate digestion and liberation of toxins accumulated in the body, will boost metabolism and reduce abdominal swelling! They have been a bestseller since day one.

Ingredients
For 4 people

Food dehydrator

Dehydrated vegetables

• 2 cups of broccoli flowers
• 2 cups of sparks cut into pieces of 5 cm, eliminating the hard ends
• 2C of olive oil
• A pinch of pink salt

Curcuma sauce

• 1 cup of sole
• 1/2 cup of fresh orange juice
• 1/4 cup of extra virgin olive oil
• 2 DRILLED MEDJOOL TAMARAS
• 2 crushed garlic cloves
• 2 tablespoons of squeezed lemon at the moment
• 1 tablespoon apple cider vinegar
• 1/2 pink salt tea
• 1 c. papaya tea
• 1 c. Curcuma Móida Tea
• 1/2 ground chipotle chipotle tea

Quinoa pilaf

• 2 cups of cooked quinoa
• 2 tablespoons of extra virgin olive oil
• 1 chopped garlic tooth
• 1/2 cup of chopped chives
• 2 spoons of chopped fresh parsley
• 2 tablespoon of chopped fresh basil
• 1 tablespoon of the moment
• Pink salt
• Moment Black Pepper

• 2 cups of arugula
• 2 cubed avocados
• 2 tablespoons pumpkin seeds
• Berries of a pomegranate 

Mode of preparation
To make the vegetables dehydrated, line a tray of the dehydrator with an oven nonstick rug.

Put the broccoli and asparagus in a large bowl, drizzle with the olive oil and sprinkle with the salt. Involve well to cover. UNDERTAIN THE LEGUMES BY THE PREPARED TABLE AND DESIDERATE FOR 1 HOUR

For the sauce

Mix all ingredients in a blender and grind at high speed until smooth and creamy. The sauce should be fluid, but not liquid. Add a little water if necessary to obtain the desired consistency. 

For Pilaf
Put the quinoa, olive oil, garlic, chives, parsley and basil and lemon juice in a large bowl and wrap well to cover. Season with salt and black pepper to taste.

To serve, divide Pilaf by 4 cups. On top, arrange the dehydrated vegetables, arugula and avocados. Pour a generous spoonful of curcuma sauce over each bowl and sprinkle with pumpkin and pomegranate seeds