Begin the New Year by making these delicious, weight-watching creations from local chefs
Recipe by Robin Tomaselli, Baked Dessert Cafe
2 cups cauliflower
2 cups broccoli
1 cup red cabbage, roughly chopped
1 cup carrots, roughly chopped
1½ cups fresh parsley
2 celery stalks
½ cup almonds
½ cup pepitas (pumpkin seeds)
⅓ cup raisins or craisins
Either chop the ingredients using a good sharp knife or toss them individually in a food processor and quickly process until they’re finely chopped. Add all of the salad ingredients to a large bowl and toss with the vinaigrette.
3 Tbsp olive oil
½ cup lemon juice
1 Tbsp fresh ginger, peeled and grated
2 Tbsp clover honey
½ tsp sea salt
Add all of the ingredients in a small bowl and whisk to incorporate well. You can also use a jar with a secure lid and shake to incorporate. Best if refrigerated for up to an hour before use.
There are no comments. Be the first to post a comment.