Even when we’re eating healthy, being around our friends and families at the holidays can present so many temptations to overindulge with food and drink. Now that we’re cleared the first big end of year family and friends gathering, I wanted to share this detoxing salad to help you hit the ‘reset’ button.
I included some of the author’s (Oh She Glows) remarks and also made a few of my own. This vegan, oil-free, gluten-free, soy-free salad makes a wonderful lunch to help us power through until the new year. If you give it a try, let me know what you think.
‘A toast to healthy eating! ;)
Packing a powerhouse of goodness, this light and energizing salad makes a lot (10 cups) and will have you bursting with energy. Don’t skip the currants and raisins as it adds sweetness to balance out the vegetables and lemon juice. It’s VERY good drizzled with a touch of maple syrup and sprinkle of cinnamon on top.
2 heads broccoli (1 bunch), stems removed*
1 head cauliflower, stems removed
2.5 cups shredded carrots
1/2 cup sunflower seeds
1 cup currants
1/2 cup finely chopped fresh parsley
1/2 cup raisins
4-6 tbsp fresh lemon juice, to taste
Sea salt and pepper to taste
Pure maple syrup, to drizzle on before serving
Dash of cinnamon
Optional: Add any other seasonings to taste.
*I used 1 head of broccoli and 1 cup of red cabbage sprouts instead of 2 heads of broccoli.
1. In a food processor (or chop by hand) process the broccoli (no stems) until fine. Add to a large bowl.
2. Now process the cauliflower until fine and add to a bowl. Do the same with the carrots.
3. Stir in the sunflower seeds, currants, raisins, and parsley. Add lemon juice and seasonings to taste.
4. Drizzle with maple syrup and the cinnamon, to taste.
#wfpb #wholefoodplantbased #wholefoodplantbasednooil #vegan #T2D #type2diabetes #reversingdiabetes #winning #foodie #detox #oilfree #soyfree #glutenfree