Gluten-free, vegan, vegetarian (makes 8-10 cups)
This salad is super healthy and tastes great! The ingredient list is simple - broccoli, cauliflower, carrot, sunflower seeds, currants, parsley, lemon juice, raisins, kelp granules, salt, and pepper.
Lots of raw cruciferous vegetables, no wonder it is called a detox salad! Cruciferous vegetables are loaded with tons of vital nutrients that will help improve your body's natural detoxification system.
The sunflower and pumpkin seeds add some crunch, and the currents and raisins give it some natural sweetness to contrast the raw veggies. The parsley and lemon juice add a fresh taste, also, they play a part in the detoxifying process.
2 heads of organic broccoli (stalks removed and cut into florets).
2 large organic carrots roughly chopped.
2 ½ cups of roughly cut organic cauliflower florets.
¾ cup chopped parsley.
½ cup sunflower seeds.
¼ cup raw or sprouted pumpkin seeds.
¼ - ½ cup raisins.
1 cup dried currants.
¼ cup freshly squeezed lemon juice.
¼ tsp of Celtic or Himalayan sea salt.
½ tsp pepper.
Put the broccoli and cauliflower florets into a food processor and pulse until chopped very fine. Empty out into a large bowl.
Next add the carrots and pulse until finely chopped and add to the bowl along with the broccoli and cauliflower. Give it a good stir to mix everything together.
Stir in the parsley, sunflower seeds, pumpkin seeds, raisins and currants. Add the lemon juice, salt and pepper.
To store: keep refrigerated in a tightly sealed glass container.
Holiday Beet Salad
6 Beets cooked & cubed
Feta Cheese (goat used) Raw Pecans (see note)
½ cup Organic Olive Oil
3 Scallions chopped
½ cup Dark Cherry Balsamic Vinaigrette
Sea Salt & Ground Pepper
Cook beets with skins on by boiling or roasting in the oven with a little coconut oil on them. Slip skins off beets under running water. Cut into bite sized cubes and place in a bowl.
Place vinegar & oil in a jar and shake to blend. Pour dressing over the beets and mix. Add sea salt and fresh ground pepper to taste. Layer with feta cheese, scallions, and pecans over the top of beets.
Note: Pecans may be roasted on a cookie sheet at 350 for 4 - 5 minutes.
For spectacular presentation when bringing to an event, it is suggested that feta cheese, scallions & pecans be placed in individual containers to be prepared upon arrival to avoid discoloration during transport.
Coconut Curry Soup
Prep time - 10 mins, cook 30 mins Total time - 40 mins
Yield 4–6 servings
· 2 tablespoons organic coconut oil
· 1 chopped onion
· 1 clove garlic, minced
· 1 tbsp. fresh grated ginger
· 2 (13½-ounce) cans full-fat coconut milk
· 1 cup chicken or vegetable broth
· 1 cup chopped cauliflower
· 1 cup chopped kale leaves
· 1 tablespoon curry powder
· 1 teaspoon turmeric powder
· ½ teaspoon Celtic sea salt
· 2 tablespoons chopped fresh cilantro leaves, for garnish
Step #1: In a medium saucepan over low heat, melt the coconut oil. Add the onions, garlic, and ginger and sauté until tender.
Step #2: Add the coconut milk, broth, cauliflower, kale, curry powder, turmeric, and salt and stir until well combined. Raise the heat to medium and cook, stirring often, for 10 minutes.
Step #3: Reduce the heat to low and simmer, stirring often, for 15 minutes. Remove from the heat and stir in the meat, if using.
Step #4: Ladle the soup into bowls and garnish with the cilantro. Serve immediately.
Notes: This is an easy, versatile soup. You can add cooked, chopped chicken for extra protein. Other vegetables, such as broccoli and mushrooms, can be added or substituted as desired.
Serving Size 3/4 cup – approximately 300 calories