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Recipe Hack: Whole Food’s Famous Raw Detox Salad
Facebook0Twitter0Linkedin0Email0Xhttp://www.yummly.com/favicon.ico Yummly0 print Easy | Servings: 10 | Ready In: 10 minutes | Yield: 5 cups Cauliflower and broccoli are quickly chopped in your food processor for this crunchy, satisfying raw salad. This vegan detox recipe is based off the best-selling Whole Foods Market version, naturally gluten-free and oil-free. Kelp granules add flavor and iodine, but you can omit. This makes a delicious, plant-based lunch or a healthy dinner side dish. Ingredients 2 stalks broccoli ½ head cauliflower florets (about 2 cups chopped) 1 large carrot 1 bunch parsley ¼ cup sunflower seeds ¼ cup raw pumpkin seeds ½ cup raisins ½ cup dried currants ¼ cup apple cider vinegar ¼ teaspoon sea salt ¼ teaspoon black pepper 2 tsp sea kelp granules How it’s Done: To prepare the vegetables: Peel the broccoli stalks and cut the stalk and florets into large chunks. Cut the cauliflower into large pieces. Peel the carrot and cut into 2-inch long pieces. Using your food processor: Set up the widest grate opening on your food processor. Shred the carrots in the food processor. Switch out the grater blade of the food processor to the slicer blade. Feed the broccoli and cauliflower through the food processor, shaving the veggies with the slicer blade. Remove and place in a large mixing bowl. Using a box grater and mandolin: Shred the carrot on a box grater, using the largest hole. Use a mandolin to slice the broccoli and cauliflower. I usually set my mandolin on “4” for