Wheatgrass detox drink
Wheatgrass detox drink is a medium Mediterranean recipe that serves 4. 260 calories per serving. Recipe by Sproutjoy on YouTube.
Prep: 30 min | Cook: 25 min | Total: 1 hr 10 min
Cost: $28.61 total, $7.15 per serving
Ingredients
- 1 pound Squid (cleaned and cut into 1‑inch rings)
- 3 tablespoons Olive Oil (divided: 1 tbsp for dressing, 1 tbsp for tomatoes, 1 tbsp for squid)
- 2 tablespoons Apple Cider Vinegar
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper (freshly ground)
- 2 tablespoons Dried Cranberries
- 1 teaspoon Wheatgrass Powder (organic, food‑grade)
- 1 teaspoon Spirulina Powder (organic, food‑grade)
- 1 teaspoon Psyllium Husk (optional thickener for dressing)
- 1 Satsuma Orange (juiced (about 2 tbsp))
- 1 head Romaine Lettuce (washed, torn into bite‑size pieces)
- 2 cups Cherry Tomatoes (halved)
- 1/2 cup Feta Cheese (crumbled)
Instructions
Prepare Wheatgrass‑Spirulina Mix
In a small mixing bowl combine wheatgrass powder, spirulina powder, and psyllium husk. Stir until evenly blended.
Time: PT5M
Make the Dressing
Add olive oil, apple cider vinegar, salt, pepper, dried cranberries, satsuma orange juice, and the wheatgrass‑spirulina mix to a bowl. Whisk vigorously until emulsified.
Time: PT5M
Roast Tomatoes
Preheat oven to 450°F. Toss halved cherry tomatoes with 1 tbsp olive oil, a pinch of salt, and pepper. Spread on a baking sheet and roast for 15 minutes, stirring halfway through.
Time: PT15M
Temperature: 450°F
Bake Squid
While tomatoes roast, place squid rings on a separate baking sheet, drizzle with 1 tbsp olive oil, and season lightly with salt and pepper. Bake in the same 450°F oven for 10 minutes until opaque and slightly crisp on the edges.
Time: PT10M
Temperature: 450°F
Prepare Lettuce
Wash romaine lettuce leaves, spin dry, and tear into bite‑size pieces. Transfer to a large salad bowl.
Time: PT5M
Assemble the Salad
Add roasted tomatoes, baked squid, crumbled feta, and a handful of dried cranberries to the lettuce. Drizzle the wheatgrass‑spirulina dressing over the top and toss gently to combine.
Time: PT5M
Nutrition Facts
- Calories
- 260
- Protein
- 15 g
- Carbohydrates
- 12 g
- Fat
- 15 g
- Fiber
- 4 g
Dietary info: Pescatarian, Gluten‑Free, High‑Protein, Low‑Sugar
Allergens: Shellfish (squid), Dairy (feta cheese)
Ingredient Substitutions
- Instead of Squid: Calamari, Firm white fish such as cod
- Instead of Olive Oil: Avocado oil, Grapeseed oil
- Instead of Apple Cider Vinegar: White wine vinegar, Lemon juice
- Instead of Salt: Sea salt, Kosher salt
- Instead of Black Pepper: White pepper
- Instead of Dried Cranberries: Raisins, Chopped dried apricots
- Instead of Wheatgrass Powder: Barley grass powder
- Instead of Spirulina Powder: Chlorella powder
- Instead of Psyllium Husk: Ground flaxseed
- Instead of Satsuma Orange: Mandarin orange, Lime juice
- Instead of Romaine Lettuce: Butter lettuce, Mixed greens
- Instead of Cherry Tomatoes: Grape tomatoes, Roma tomatoes diced
- Instead of Feta Cheese: Goat cheese, Cotija
Equipment Needed
- Mixing Bowl
- Whisk
- Baking Sheet
- Oven
- Knife
- Cutting Board
- Salad Bowl
- Measuring Spoons
- Tongs (optional)
Critical Steps — Do Not Skip
- Mix wheatgrass, spirulina, and psyllium thoroughly to avoid clumps.
- Emulsify the dressing until smooth.
- Roast tomatoes at 450°F for exactly 15 minutes; over‑roasting makes them mushy.
- Bake squid for no more than 10 minutes to prevent rubberiness.
Chef Tips from the Video
- For extra flavor, add a pinch of smoked paprika to the squid before baking.
- Use a microplane to zest the satsuma orange and add the zest to the dressing for a brighter citrus note.
- If you prefer a milder green flavor, reduce wheatgrass powder to ½ teaspoon.
Troubleshooting
Squid turns rubbery.
Reduce baking time to 8‑10 minutes and check for opacity; remove as soon as it is just cooked through.
Dressing separates after standing.
Whisk in a splash of warm water or an extra teaspoon of olive oil to re‑emulsify before tossing the salad.
Lettuce becomes soggy.
Add dressing just before serving and toss gently; store lettuce dry in a paper‑towel‑lined container.
Storage
Refrigerator: Store leftover salad in an airtight container for up to 2 days; keep dressing separate if possible.
Freezer: Not recommended; texture of lettuce and squid deteriorates.
Room temperature: Serve immediately; do not leave at room temperature for more than 1 hour.
Make-Ahead Tips
- The wheatgrass‑spirulina dressing can be prepared up to 24 hours in advance and stored in the refrigerator.
- Roasted tomatoes can be made a day ahead; re‑heat briefly before assembling.
- Keep the dressing separate from the lettuce until ready to serve to maintain crunch.
Frequently Asked Questions
What is the cultural significance and history of wheatgrass in health‑focused cooking?
Wheatgrass has been used in Ayurvedic and modern wellness circles for decades because of its high chlorophyll content, which is believed to detoxify the body and support blood health. Sproutjoy often highlights wheatgrass as a “nature’s greatest healer” due to its mineral density.
How does romaine lettuce function as a sleep‑inducing ingredient in traditional herbal teas?
Romaine lettuce contains lactucin and lactucopicrin, compounds that act as mild sedatives by modulating GABA receptors. Steeping the leaves in hot water creates a calming tea that can prolong the NREM sleep phase, a fact referenced by Sproutjoy in the video.
What are the traditional regional variations of Mediterranean squid salads?
In coastal Italy, squid is often grilled and served with lemon, garlic, and parsley. In Spain, squid appears in “ensaladilla de calamares” with potatoes and mayonnaise. Sproutjoy’s version adds a superfood dressing, blending Mediterranean and wellness trends.
What occasions or celebrations is a salad like this traditionally associated with in Mediterranean cuisine?
Light, protein‑rich salads are common at summer family gatherings, beach picnics, and health‑focused brunches across the Mediterranean. They provide a refreshing balance of sea‑food and fresh vegetables during warm weather.
What are the most common mistakes to avoid when making the baked squid and roasted tomato salad?
Overcooking the squid makes it rubbery, and roasting tomatoes too long turns them mushy. Also, adding dressing too early can wilt the lettuce. Follow the timed steps and toss the salad just before serving.
Why does this Sproutjoy recipe use a wheatgrass‑spirulina powder blend instead of fresh wheatgrass juice?
Powders are shelf‑stable, easier to measure, and blend smoothly into a dressing without adding excess water. This keeps the salad crisp while still delivering the chlorophyll and protein benefits highlighted by Sproutjoy.
Can I make the wheatgrass‑spirulina dressing ahead of time and how should I store it?
Yes, the dressing can be prepared up to 24 hours in advance. Store it in a sealed glass jar in the refrigerator and give it a quick whisk before using to recombine any separated oil.
What texture and appearance should I look for when the roasted tomatoes are done?
The tomatoes should be lightly caramelized on the edges, slightly wrinkled, and still hold their shape. They will be deep red with a glossy surface from the olive oil.
What does the YouTube channel Sproutjoy specialize in?
Sproutjoy focuses on plant‑forward, health‑centric cooking, often featuring superfoods like wheatgrass, spirulina, and nutrient‑dense greens while providing practical tips for everyday wellness meals.
How does Sproutjoy’s approach to Mediterranean‑style recipes differ from other cooking channels?
Sproutjoy blends traditional Mediterranean flavors with modern superfood ingredients, emphasizing nutritional science (e.g., chlorophyll benefits) and holistic health benefits, whereas many other channels stick to classic flavor profiles without the added wellness focus.
What other Mediterranean‑inspired recipes is Sproutjoy known for?
Sproutjoy is known for recipes such as “Chickpea‑Spinach Power Bowl,” “Turmeric‑Infused Quinoa Tabouli,” and “Lemon‑Garlic Grilled Octopus with Herb‑Rich Yogurt Sauce,” all of which highlight nutrient‑dense ingredients.
Last updated: September 2, 2026
