My version of Detox Salad

Ingredients

½ head          Cauliflower, stems removed

½ head          Broccoli, stems removed

3                     Carrots, shredded

¼ head          Cabbage

¼ cup              Raw sunflower seeds (optional)

¼ cup               Raisins (optional)

Dressing:

4 tbsp.           Maple syrup

1 tbsp.           Lemon Juice

1 tbsp.           Dry mustard

2 tbsp.           Apple cider vinegar

1/2 tsp          Sea salt

Black pepper to taste

Mix together and set aside.

 

 Instructions

1. In a food processor (or chop by hand) process the broccoli; add into a large bowl
2. Process the cauliflower the same way and add into the bowl.
3. Attach grating blade to your food processor and grate the carrots (or grate by hand), and add to the bowl.
4. Process the cabbage the same way as the carrots; add to the bowl.
5. Stir in the dressing and mix well.
6. Stir in the optional raw sunflower seeds and raisins
7. The salad can be served immediately, or chill.

 

My version of the Good Fortune Salad

Serves: 4

Ingredients

1 bag             Brussels sprouts, washed and cleaned

1 large           Sweet potato, peeled

1 cup             Red quinoa, rinsed with water

1 tbsp.            Coconut oil

 

Dressing:

1 tbsp.           Maple syrup

1 tbsp.           Dry mustard

2 tbsps.         Olive oil

1 tbsp.            Apple cider vinegar

1/4 tsp          sea salt

Black pepper to taste

Mix together and set aside.

 

 Instructions

1. Place rinsed quinoa with 1¼ cup of water.  Bring to a boil, cover, simmer for 12 minutes.
2. Drain and rinse quinoa, set aside
3. Preheat oven to 400 degrees
4. Cut the sweet potato into small cubes.
5. Toss  the sweet potato with the coconut oil and place on a baking dish
6. Roast the sweet potato until tender (approximately 15 minutes), set aside to cool.
7. Chop or shred the Brussels sprouts.  Drop into a pot of boiling water for 1 minute.  Drain and rinse with cold water.  Set aside.
8. Combine the cooled quinoa, sweet potato cubes and Brussels sprouts; toss with the Dressing and serve.