Detoxification means ensuring your entire body is functioning at an optimal, balance level.  When our bodies are in balance, we feel energized and refreshed. With the aim to make every reader healthy inside and out, Detoxelicious recipes were developed to give the kidney and liver a 10-day break from complex proteins and processed sugary foods.

“My detox approach was to cross reference plant-based super foods with soul food that I loved to eat as a child,” says author Dena Dodd Perry. Recipes include Berry Strawberry Smoothie, Gentle Lentil Vegetable Soup, Beyond Cheeseburga! Cheeseburga!, Vegan Barbecue Chicken Pizza, Hot Buffalo Cauliflower, Hip-Hoppin? John Black-Eyed Peas, African Fire Vegetarian Chili, and Vegan Cauli-Jambalaya Skillet.

Vegan Cauli-Jambalaya Skillet

2 to 4 tablespoons extra-virgin olive oil
1 pound vegan Spanish chorizo
1 1/2 teaspoon kosher salt
1 small yellow onion, diced
2 garlic cloves, finely chopped
1 4.5-ounce can whole tomatoes, with juice, crushed by hand
2 cups vegetable stock
1/2 tsp. saffron threads (It comes in a little bottle.)
1 cup frozen peas, thawed
1/4 cup finely chopped flat-leaf parsley
1 tablespoon coconut liquid aminos
1 lemon, cut into wedges 

INSTRUCTIONS:

Using a food processor fitted with a metal blade, pulse cauliflower in batches until reduced to the size of large grains; you should have about 4 packed cups. Or, better yet, see if your local health food store sells them in the pre-packed cauliflower rice packets. Get it. Set aside.
 
In a large, deep skillet, heat 2 tablespoons oil over medium-high heat.

Add vegan chorizo and cook until sizzling and golden, 2 to 3 minutes.

Using a slotted spoon, transfer chorizo to a large plate; set aside.

Return skillet to medium-high heat.

Add cauliflower and salt and cook, stirring occasionally, until golden, about 5 minutes.

Add onion and cook, scraping up any browned bits, until soft and translucent, about 5 minutes.

Stir in garlic and cook 1 minute more. Stir in tomatoes, stock, and saffron and bring just to a boil.
 
Scatter chorizo over top of skillet contents.

Reduce heat to medium, cover, and cook until thickened and fragrant about 5 minutes. 

Stir in peas, and parsley and coconut aminos.

Serve immediately, with lemon wedges on the side. You'll love me for this recipe too!