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Detoxification (detox) diets are more popular than ever. These diets claim to clean your blood and eliminate harmful toxins from your body.

17 ingredients


1 tsp Basil, Dried

3 Carrots, Large Purple rounds

1 15 oz Can Chickpeas

1 lb Fingerling potatoes, rounds

1/2 tsp Garlic powder

1 Jalapeno

3 Handfuls Lacinato kale, Thin

1/2 Lemon, Juice from

1 tsp Parsley, Dried

3 Sprinkles Thyme, Dried


1 cup Brown rice, Cooked

Baking & Spices

1 1/4 tsp Pepper

1 1/4 tsp Salt

1 Sesame seeds

Oils & Vinegar

1/4 cup Olive oil, Extra Virgin

1 Generous Drizzle Olive oil


Tops of 1 Bunch Carrots

Carrot Top Pesto

  1. Tops of 1 Bunch Carrots

  2. 1/4 Cup Extra Virgin Olive Oil

  3. 1/4 Tsp Salt

  4. 1/4 Tsp Pepper

  5. Juice from 1/2 a Lemon


Preheat oven to 425 degrees F.

Prep vegetables – wash and dry carrots and potatoes. Cut both into rounds (disks), about 1/4 inch thick.

In a bowl, combine chopped potatoes, carrots, and chickpeas. Add in olive oil and spices, and mix well until everything is evenly coated.

On a baking sheet lined with parchment paper, bake vegetables + chickpeas for 45-50 minutes. When they’re done cooking, remove from oven and let cool.

While vegetables are cooking, make pesto – combine all ingredients into a food processor and process on high until a slightly smooth pesto is formed.

In a bowl, mix thinly sliced lacinato kale and pesto until kale is evenly covered. Then, add roasted vegetables + chickpeas, and brown rice. Mix well until everything is evenly combined.

Serve in bowls and top with sesame seeds.


If you can’t find lacinato (Tuscan) kale, any other hardy green will do – like chard, regular kale, or collard greens.


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