January-February 2018 | HEALTHY START TO THE YEAR: DETOX SALAD

HEALTHY START TO THE YEAR: DETOX SALAD
HEALTHY START TO THE YEAR: DETOX SALAD

FLAVORS

HEALTHY START TO THE YEAR: DETOX SALAD

Begin the New Year by making these delicious, weight-watching creations from local chefs

Recipe by Robin Tomaselli, Baked Dessert Cafe 

Ingredients:

2 cups cauliflower

2 cups broccoli

1 cup red cabbage, roughly chopped

1 cup carrots, roughly chopped

1½ cups fresh parsley

2 celery stalks

½ cup almonds

½ cup pepitas (pumpkin seeds)

⅓ cup raisins or craisins

 

Directions:

Either chop the ingredients using a good sharp knife or toss them individually in a food processor and quickly process until they’re finely chopped. Add all of the salad ingredients to a large bowl and toss with the vinaigrette.

 

Salad Ingredients:

3 Tbsp olive oil

½ cup lemon juice

1 Tbsp fresh ginger, peeled and grated

2 Tbsp clover honey

½ tsp sea salt

 

Directions:

Add all of the ingredients in a small bowl and whisk to incorporate well. You can also use a jar with a secure lid and shake to incorporate. Best if refrigerated for up to an hour before use.

 


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