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Marinated Veggie Medley

Marinated Veggie Medley

Have you ever had the thought “I don’t have time to do a cleanse because it takes too much time to prepare healthy food”?

If so, please read on!

I’m a big fan of easy when it comes to food prep. Mostly because I have two small children, work full time running a business, health coaching and teaching yoga, and try to maintain some resemblance of balance when it comes to practicing what I preach.

I admit it does take extra time and some planning ahead (I could do better here) to eat healthy and feed my family nourishing meals, but to me, it’s totally worth it! And, it doesn’t have to take nearly as much time as we think it does with a few tips and tricks. Below is one of my secret weapons.

Recipes like the Marinated Veggie Medley are awesome because grabbing a quick lunch is a given and when my little ones literally start going bonkers because they’re hungry at 5 pm I can also create a quick and delicious dinner.

So how do I do it?

The secret is to be able to toss together something delicious, super healthy, and flavorful so that food boredom doesn’t ever set in. Marinated Veggie Medley is the perfect “go-to” dish because the longer it marinates the more delicious it becomes – I can have it in the fridge for a few days and re-purpose it in several fun and creative ways.

So far I’ve enjoyed it on top of a bed of baby spinach. I’ve wrapped it up in collard greens with a few slices of avocados and eaten it like a burrito. I’ve also enjoyed it on top of some kelp noodles.

There is so much flavor going on in this little dish made with such simple ingredients that you might just consider making double the marinade to use as a salad dressing or to marinate a piece of fish. See how simple and easy it can be?

Try it for yourself and let me know what you think in the comment section below. Get creative and use the veggies that you have in your fridge today.

With love and a rainbow of veggies,

Marinated Veggie Medley

Yield: 4 cups


3 stalks celery, sliced
1 medium zucchini, sliced
8 – 10 radish, sliced or shredded
1/2 head purple cabbage, shredded
1 fennel bulb, chopped
3 TB. cilantro with stems, chopped
2 small cloves garlic, minced
1 heaping TB. ginger, chopped
1 TB. ume plum vinegar
2 TB. olive oil
2 TB. freshly squeezed lemon juice
Dash cayenne pepper
Pinch sea salt


In a large bowl mix together celery, zucchini, radish, cabbage and fennel. Feel free to substitute any of your favorite veggies for this medley – broccoli stems, carrots, cauliflower, cucumbers or kale would all work well too.

For the marinade, combine cilantro, garlic, ginger, olive oil, ume plum vinegar, lemon juice, cayenne pepper and sea salt in a mini food processor or blender until well puréed. Pour over veggie medley and mix well to coat fully. Marinate in the refrigerator for at least 1 hour for the best flavor.

Use as a topper to any bed of mixed greens, or as a filler for collard or nori wraps.

Jo Schaalman and Jules Peláez are co-authors of the book The Conscious Cleanse: Lose Weight, Heal Your Body and Transform Your Life in 14 Days, a best-selling, step-by-step guide to help you live your most vibrant life. They've also just released their brand new cookbook! Together they’ve led thousands of people through their online supported cleanse through their accessible and light-hearted approach. They’ve been dubbed “the real deal” by founder and chief creative director Bobbi Brown, of Bobbi Brown Cosmetics, beauty editor of the TODAY show.

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