When I ate a standard diet, soup was my thing. Big bowlfuls of comforting liquid fuel. Whilst I enjoy raw soups, they are not the same. These days, as a raw foodie, more often than not I find the same level of satisfaction in a vegan salad. It’s a surprise to me – not something I would have predicted, at all.
As I stood behind my stall today at a local food festival, I was very gratified to see my renewed interest in salad meals reciprocated by many other people. To repay their enthusiasm and encouragement, here is the recipe for today’s favourite item. Do try it at home!
Equipment: food processor or blender
Head of Broccoli – use stalks too, thick outer skin removed
Handful of nuts (e.g. cashew, almond, brazil, walnut, single or mixed) – soaked & rinsed
Handful of seeds (e.g. sunflower, pumpkin, poppy, single or mixed) – soaked & rinsed
1/3 clove of garlic
Tsp of cumin seeds
1/2 Lemon – juiced
Tbsp of good quality oil
Tsp of poppy seeds
Salt – to taste
Handful of raisins (optional)
Put broccoli, nuts and garlic into food processor, and whizz briefly until like large breadcrumbs. Avoid turning it into a mush. Transfer to a large mixing bowl and add all other ingredients, giving it a good stir to distribute well. Leave it to sit for an hour. Serve. Will keep for three days if chilled.
Broccoli is rich in vitamin C which boosts the immune system and assists in the absorption of iron. It is a good source of several minerals: folic acid for tissue growth, potassium to help control blood pressure, calcium for strong bones. It’s an excellent anti-oxidant, has anti-cancer properties, can lower cholesterol, and has lots of fibre to benefit the digestive tract. Eat freely.