So recently I decided to ditch the gummy bears and pizza and start eating clean. At first, I thought I was doomed to fail. As someone who loves food and cooking, I didn’t just want to be simply drinking kale smoothies for the rest of my life. But, with a little help from a Google search, I came across the blog, “clean food dirty city” and my faith in the decision to clean up my eating habits was restored. Maybe it was the visually stunning website, perhaps it was the colorful and delicious looking recipes, all I knew is I was hooked.
Lily Kunin, the brains behind “clean food dirty city” is taking New York City (and the world) by healthy storm as she leads a gluten- and dairy-free life by crafting plant-based recipes that are loaded with flavor and color. Her recipes are easy, healthy and, perhaps most importantly to a foodie like me, delicious. (Seriously—her “raw cookie dough ice cream” recipe will make you second guess why you ever settled for fro yo in the first place.)
This week, Lily has partnered up with CollegeFashionista to create clean, healthy and accessible recipes for our readers. She’ll be sharing three recipes that have five ingredients or less. Another added bonus is that all of the recipes can be whipped up on a college budget. Now there’s no excuse to have cereal for dinner.
Be sure to check back throughout the week for more of our exclusive recipes. For more recipes, be sure to check out Lily’s blog—“clean food dirty city.”
This salad is perfect after a weekend with a few too many indulgences. It requires a fair amount of chopping, but makes a generous portion that you can snack on for a few days. It’s a super sturdy salad and the flavors will continue to develop over time. It’s great alone, but for a more hearty dish toss in some beans and enjoy with dark, leafy greens and avocado.
Spicy Detox Salad
(Serves four as side.)
- Three carrots
- Three Persian cucumbers, or one regular cucumber
- One red pepper
- One cup cabbage, like nappa or green
- Two tbsp red onion
- One jalapeno
- ¼ cup lime juice (one—two limes)
- ¼ cup olive oil
- ½ tsp garlic salt (regular salt is fine too)
- ½ tsp pepper
- Squeeze of honey
1. Finely chop the carrots, cucumbers, red pepper, cabbage, onion and jalapeno and toss together in a large bowl.
2. Whisk together the lime juice, olive oil, salt, pepper and honey. Pour over the vegetables until just coated and toss well. You may not need to use all of the dressing.
3. Taste and adjust seasoning as needed. Serve as is or over a bed of greens with avocado.