"Detox" Kale Chimichurri

Kale ChimichurriHere in New York, the word "detox" is both status symbol and shaming device. In January, you'll see a lot of detox humble brags in your social feeds. Day 5 of cleanse -- kill me now! (she actually loves it)

I love this coconut carrot juice! (he doesn't really love it)

Doing penance for the weekend. Wish us luck! (they don't need it -- they do this every month)

Well this is not that kind of detox. Food should never be masochistic. It's either clean or indulgent, but you're in control of how far you slide either way. Stay towards the middle if you can. Eat what you want, move where you want, but no so much that you'll regret it.

This is a moderate detox -- the slightly left of center, but still sane kinda detox. It's clean but not ascetic, bright without being punishing, healthy without being obnoxiously so (if I do say so myself).

It starts with chimichurri -- a spicy and sour mix of herbs, a cross between pesto and Chinese ginger-scallion sauce. In the same way a squeeze of lemon and sprinkle of herbs cuts through the heaviness of a stew, chimichurri adds a welcome lightness and sharpness to your stomach. Kale and Bragg apple cider vinegar make a good thing even better.

RECIPE: Toast pumpkin seeds and set aside. Trim and clean a mix of parsley, cilantro, mint, chives, and kale. (I used equal parts parsley, cilantro, kale, and slightly less of the mint and chives... but it really doesn't matter). Add everything to a food processor with olive oil, apple cider vinegar, salt. Pulse until all the leaves are chopped (not pureed!). Add red pepper flakes and pumpkin seeds. Keep on hand to eat with a crudité platter, or with stir-fried veggie, or with a tuna-yogurt salad... you get it.