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March 5, 2019This is about...
Whole Foods DETOX SALAD---YUM!
Whole Foods DETOX SALAD---YUM!
I HAVEN'T COMPLETELY GIVEN UP ON MY NEW YEAR'S RESOLUTIONS YET---HAVE YOU??
So in keeping with my goal of pure, simple, clean eating,
I'M SHARING THIS ICONIC SALAD FROM WHOLE FOODS---THEIR DETOX SALAD.
It's packed with raw veggies, raw seeds, and dried currants for sweetness. Plus, it's oil-free, depending on a bright splash of fresh lemon juice to highlight all the flavors, as well as cutting way down on the calories. It's hard to believe that IT'S SO HEALTHY AND SO NUTRITIOUS, AND still manages to be TOTALLY ADDICTIVE!
LESSONS Learned:
1. Fresh and organic is always best, if you can find it. Walk away from cauliflower with little black patches on the florets or wilted green leaves.
2. I'm using lemon juice, but apple cider vinegar would be delicious too. I like Braggs.
3. Try other raw veggies to make it your own, maybe Brussels sprouts, cabbage, radishes, dried cranberries, or sliced almonds.
Whole Foods Detox Salad
(adapted from Jennifer Trennum's version)
Ingredients:
2 heads broccoli, stems cut off and cut into 1 inch florets
1/2 small head cauliflower, core cut out and broken by hand into florets
2 large carrots, peeled and sliced in 1/4" rings
3/4 - 1 cup chopped parsley
1/4 cup raw sunflower seeds
1/4 cup raw pumpkin seeds
3/4 to 1 1/4 cups dried currants
1/4 -3/8 cup freshly squeezed lemon juice
1/4 teaspoons sea salt, or to taste
1/4 teaspoon black pepper, or to taste
Make the salad:
In the bowl of a food processor, working in batches if necessary, place the broccoli florets and pulse until finely chopped. Empty it out into a large bowl. Repeat with the cauliflower florets and the carrots. Stir together all of the veggies, until well combined. Add the parsley, sunflower seeds, pumpkin seeds and currants. Add the lemon juice, salt and pepper. Combine well. Taste for seasoning, adding extra lemon juice, salt and pepper, if desired.
Store in the fridge for up to 4 days.
. Makes about 8 cups. YUM!
It's packed with raw veggies, raw seeds, and dried currants for sweetness. Plus, it's oil-free, depending on a bright splash of fresh lemon juice to highlight all the flavors, as well as cutting way down on the calories. It's hard to believe that IT'S SO HEALTHY AND SO NUTRITIOUS, AND still manages to be TOTALLY ADDICTIVE!
LESSONS Learned:
1. Fresh and organic is always best, if you can find it. Walk away from cauliflower with little black patches on the florets or wilted green leaves.
2. I'm using lemon juice, but apple cider vinegar would be delicious too. I like Braggs.
3. Try other raw veggies to make it your own, maybe Brussels sprouts, cabbage, radishes, dried cranberries, or sliced almonds.
Ingredients:
2 heads broccoli, stems cut off and cut into 1 inch florets
1/2 small head cauliflower, core cut out and broken by hand into florets
2 large carrots, peeled and sliced in 1/4" rings
3/4 - 1 cup chopped parsley
1/4 cup raw sunflower seeds
1/4 cup raw pumpkin seeds
3/4 to 1 1/4 cups dried currants
1/4 -3/8 cup freshly squeezed lemon juice
1/4 teaspoons sea salt, or to taste
1/4 teaspoon black pepper, or to taste
Make the salad:
In the bowl of a food processor, working in batches if necessary, place the broccoli florets and pulse until finely chopped. Empty it out into a large bowl. Repeat with the cauliflower florets and the carrots. Stir together all of the veggies, until well combined. Add the parsley, sunflower seeds, pumpkin seeds and currants. Add the lemon juice, salt and pepper. Combine well. Taste for seasoning, adding extra lemon juice, salt and pepper, if desired.
Store in the fridge for up to 4 days.
. Makes about 8 cups. YUM!