Detox Salad

Detox Salad

2 heads broccoli, stems removed

1 head cauliflower, stems removed

2.5 C shredded carrots

½ C Sunflower Seeds

1 C currants, craisins, or other dried berry (I use a ½ C to keep sugar down)

½ C finely chopped fresh parsley

4-6 T fresh lemon juice, to taste

Salt & Pepper (about ½ t salt is what I’ve used); lots of pepper

Pure maple syrup, to drizzle before serving.

 

Directions:

In a food processor (or by hand) process the broccoli until fine.  Add into large bowl.  Then process the cauliflower until fine and add to same bowl.  Shred carrots and add.  Then, stir in seeds, dried fruit and all the seasonings.  Drizzle a bit of syrup on right before serving.

  • Make a ½ batch if not serving to a lot of people.
  • Tastes great with raspberry vinaigrette instead of syrup.

Keeps well in air tight container in the refrigerator for up to a week

Continue Reading...

Caesar Salad

 

1/3 cup Plain Greek Yogurt

1 Garlic (clove, minced)

2 tbsps Apple Cider Vinegar

1 tbsp Tamari

1 tbsp Extra Virgin Olive Oil

1 tsp Dijon Mustard

1/8 tsp Sea Salt

1/8 tsp Black Pepper

12 leaves Romaine (chopped)

6 slices Organic Bacon (cooked and chopped)

1 cup Chickpeas (roasted)

1 cup Cherry Tomatoes (sliced)

1/2 Lemon (sliced into wedges)

 


  • In a small mixing bowl whisk together the Greek yogurt, minced garlic, apple cider vinegar, tamari, olive oil, Dijon mustard, sea salt and black pepper until smooth and creamy. Set aside.
  • Add the chopped romaine and the dressing to a large mixing bowl and toss well. Top with the chopped bacon, roasted chickpeas, and sliced tomatoes. Divide between plates and serve with a lemon wedge. Enjoy!
Continue Reading...
Close

50% Complete

Two Step

Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua.