I spent the day recently at Glen Ivy Hot Springs and while I was in the steam room the conversation got onto raw food. (gee, imagine that…) As the group was talking about their different experiences or lack of knowledge on the subject completely, someone shared one of their favorite raw recipes. It was so simple I didn’t even need to write it down. I decided to make it and see how I liked it. It was a broccoli salad. Now, I am not a huge fan of raw broccoli, but I knew I had a ton of it in my fridge from last weeks share from my wholesale organic produce buying club. It turned out pretty good so I thought I’d pay it forward. I have no idea what the ratios were so I will post my approximates, and feel free to modify it to your liking.
BTW, I am not a culinary artist or a great photographer, but I thought you’d like to get an idea of what this looks like.
Broccoli (chopped small or food processed) -I used 1 bunch
Dried cranberries -I used one handful
Sunflower seeds- I used 1 handful of walnuts since I was out of sunflower seeds
Apple (chopped or food processed)- I used 2 small apples (one granny smith, one fuji)
Toss with the following dressing Raspberry Vinaigrette
A couple handfuls of raspberries (mine were frozen from late summer)
2 T lemon juice (I prefer to use lemon or lime rather than vinegar)
1/2 C water
A handful of walnuts (I prefer to use whole foods rather than oil for my fat in dressings)
Blend in the Vita-mix till smooth, toss all ingredients together.
This recipe has a holiday vibe to it with the walnuts, apples, and cranberries. It’s crisp, sweet, tart, crunchy and creamy. Plus the broccoli is in season right now so this makes a perfect winter broccoli coleslaw salad.
This recipe is also in alignment with the 80/10/10 diet if you keep your nuts down to a very small quantity, but there is no salt or vinegar or spices that 811’ers tend to steer clear from.
BTW, this keeps really well in a glass storage container if you are traveling, out working or running errands. There is no mixing or messing with putting things together, just a fork and voila!
If you have any variations of this recipe or if you try it, please let me know how you enjoyed it.
If it wasn’t for the IEOPBCI doubt I would be consuming as much organic produce as I do. Even better I get it wholesale. I co-organize this group & I strongly feel that in order to stay on a healthy lifestyle you need to put yourself in situations where you are accountable. In my situation people count on me so I can’t exactly let them down. It’s a win win situation for me.
This produce is enough to feed myself, Alex & Mehgan who also eat the same foods I prepare.
Groceries 30 red potatoes 3-4 bunches of kale 3-4 heads of red leaf lettuce 3-4 heads of celery 3-4 fennel bulbs 3-4 bunches of carrots 3-4 bunches of golden beets 6+ zucchini 3 bags of mixed peppers 3 bags of spinach PLUS a half case which is 12 bunches 5 lbs of tomatoes ( forgot to video tape them) 12 golden delicious apples 12 persimmons 16 lbs of grapes 40-50 Fuji apples ( I know I said Gala in the video, but I meant to say Fuji) 20 bananas (normally I get about 50, but I had many left over from last week) 12 cloves of garlic ( this will last much longer than this week) 2 pineapples 3 pkgs of sunflower spouts
This total cost was approx: $100 Now tell me where you are going to beat that price?
This week’s menu
(some of the ingredients I still had in my fridge from last week)
Green Juice Romaine (1 head), cucumber (1), spinach (1 head), ginger (thumb sized chunk), apple (2), cilantro ( 1 bunch), parsley (1 bunch), & celery (3-5 stalks). I plan on juicing the greens to the carrot tops and beet tops also.
This is taking up 80% of my daily dietary intake for this week. I am drinking at least 48 oz if not more daily. I just feel like I need more re-mineralization for healing emotionally as well as physically. Juice usually clears my mind and creates a sense of calm and focus. I can totally use more of that these days! If I make too much in one sitting my kids help me drink it. I try to consume it within 15 minutes of juicing.
Green Smoothie Banana and greens ( this week I have romaine, red leaf, spinach, & kale) I may throw in pears, mango, or pineapple as well, but sometimes it’s just leafy greens with banana.
Snacks Apples, persimmons, bananas, and grapes (my kids like almond butter w/ the apples & bananas) Guacamole or zucchini hummus w/ carrots
Lunches & Dinners Steamed Red Potatoes & Broccoli (left over from last week) Massaged greens w/ sprouts, grated beets and zucchini hummus Warm Veggie Soup- carrots, celery, onions, potatoes, zucchini, tomatoes, peppers, fennel, and garlic