I used to be a really good cook. I used to love cooking and be something of a “foodie” and would pore over cookbooks for weeks before having a dinner party. Got all the cooking magazines of course, and often tuned into the Food Channel for various celebrity chef how-to’s.. (still think of some of this as food-porn..). I love good food but in the past couple of years have done less in the kitchen as my husband Andy became more of our household cook. He does it really well and my sons thankfully became more wholesome eaters on his watch.
Still, as I spent less time being creative and involved in the kitchen, something shifted for me. Cooking had definitely been a sensual and creative place to play in the kitchen (when I wasn’t in crazy-perfectionism mode pre-dinner party.. but that’s another story for another time) and I didn’t realize how much I missed it until recently.
Even looking for recipes and “trying them on” is a little adventure. And although there are times when I think those of us with food or body-related issues need to take a little break from over-involvement with food, my hitaus had gone on too long.
This past weekend which was a sunny early spring everything-in-bloom couple of days.. made me want to step back into creation-energy along with the season. So I pulled out a few old favorites and I tried one new recipe.. that I have eaten every day at some point since. Yes, I still have a little “addict” in me.. I just love this concoction. See if you do..
I found the inspiration for the recipe on a wonderful blog, called Oh She Glows, written by Angela Liddon. She basically deconstructed the Detox Salad she’d seen at Whole Foods from their posted ingredient list at the salad bar and made it at home. I made a few tweaks to her recipe but it’s essentially the same.. and delicious. If you want an amazing way to get a big dose of cruciferous vegetables, known for powerful health-giving properties.. and plenty of crunch.. read on and eat up..
2 heads broccoli (1 bunch), stems removed
1 head cauliflower, stems removed
2.5 cups shredded carrots
1/2 cup sunflower seeds (I added more)
1 cup currants (I cut these to half a cup so I could add more of the cherries and raisins below!)
1/2 cup finely chopped fresh parsley (I doubled the parsley.. can’t have enough.. so fresh tasting and delicious)
1/2 cup raisins ( I added a ½ c. dried cherries)
4-6 tbsp fresh lemon juice, to taste
Drizzle with maple syrup to taste (I skip this and use tahini instead)
In your food processor, process the broccoli, cauliflower, and carrots (in batches) until fine.. you’re almost “ricing” them, but don’t want them to liquifiy or turn to mush. .. so you might want to pulse them until they are very small and fine. This is partly what makes the dish so palatable even to people who might be turned off by raw broccoli and cauliflower.. it’s a whole different mix when made teensy tiny.. trust me.
Mix in the other ingredients, make sure you use fresh lemon juice, the bottled stuff is not the same, and you know it! Add salt and pepper to taste and Angela and I both added Kelp Granules.. they come in a salt like shaker from places like Whole Foods.. I use them on everything.. like a healthy salt substitute.. sea “vegetables” are really good for you with natural iodine and other good things that we need.. (great for thyroid health by the way).
Before serving, I drizzle a bit of tahini this to add a bit more flavor and a little fat. Tahini is a nut butter consistency.. thinner usually, and is made from sesame seeds..
Now listen to me….Before you write this off as too many ingredients.. or you don’t want to pull out your Cuisinart from the cupboards, or whatever excuse you are running through your head.. stop.I almost never post recipes.. seriously rarely. And I hardly ever get super specific about what I am eating.. I just don’t usually write about the food.. not my focus.
That said, this is the most delicious, satisfying, crunchy, chewy, savory, sweet (and did I mention healthy??) concoction and I have eaten it a minimum of once a day for almost 5 days.. It’s also easy on the wallet for how many servings you get. And because most of the people in your house will probably run shrieking if you try to serve it to them, you can have it ALL to yourself.. Which is good, I promise.
Eat this.. love it. It is divine and so are you.. Love and thanks to Angela Liddon for the inspiration. I am back in the kitchen and excited to see what else emerges.
Love from my heart (and kitchen) to yours…