Thursday, December 13, 2012

Recipe of the Day - Nutritious, Vibrant Salad

This crunchy, nutritious, vibrant salad is what I like to call a bowlful of balance during a chocolate-filled month. It's vegan and also free from gluten, oil, sugar, soy, and nuts.

Ingredients (about 8 cups)
400 grams brussels sprouts (about 18), washed and stems removed
280 grams carrots (about 2 large), peeled
1 apple, diced (I used Honeycrisp)
1 large celery stalk, diced
1/2 cup sunflower seeds
4-6 tbsp raisins
2-4 tbsp fresh lemon juice, to taste
1/4 tsp fine grain sea salt or Herbamare, or to taste
1 tsp fresh Thyme leaves (optional), or other herbs of choice
Pure maple syrup, to taste

1. Add the grate/shred blade to food processor. Turn machine on and drop in the brussels sprouts to shred. Now drop in the carrots to shred. Alternatively, you can finely chop brussels and shred carrots with a hand-held grater. Transfer to a large mixing bowl.
2. Stir in the diced apple, celery, sunflower seeds, and raisins into the carrot and brussels sprout mixture.
3. Add lemon juice, salt, pepper, and optional fresh thyme to taste. Add a small amount of maple sryup (about 1/2-1.5 tsp) to take the edge off the lemon juice. Sprinkle with cinnamon if desired. Serve & enjoy!

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