Chef Matthew Kenney and Meredith Baird of MAKE restaurant host a Weekend Detox Intensive at Matthew Kenney Culinary to jump start student’s health and encourage healthy habits. For two full days students get lessons in how to prepare raw food and learn the four components of a detoxifying diet: juicing, blended recipes, raw snacks and raw meals.

Recipes taught in the new Detox Intensives are from an accompanying new book by the team called Everyday Raw Detox. The book is filled with simple, accessible recipes like this quick and simple salad for those of us who want to eat clean and don’t have time for some of the more intense raw food preparations!

• Winter Greens and Walnuts

• Salad ingredients

  Serves 4-6

  1 large head kale, stalks removed and thinly sliced
  1 ⁄2 head Swiss chard, stalks removed and thinly sliced
  1–2 tablespoons olive oil or walnut oil
  1 tablespoon apple cider vinegar
  1 lemon, juiced
  Pinch of salt
  1 apple (preferably gala), cored and chopped or shaved on mandolin
  1 cup Inca berries or golden raisins, chopped

• Directions

  Massage kale and Swiss chard with olive oil, vinegar, lemon juice and salt to break down the fibers. Once the salad is wilted, toss in apple and Inca berries.

• seasoned Walnut ingredients

  1 ⁄2 cup walnuts, coarsely chopped
  2 tablespoons fresh thyme
  1 ⁄2 tablespoon olive oil or walnut oil
  1 ⁄4 teaspoon sea salt
  Freshly ground pepper, to taste

• Directions

  Toss walnuts with thyme, oil, salt and pepper. Toss walnuts with salad. Season with salt and pepper to taste. Garnish with fresh thyme if desired.