Salads often don’t sound too appealing when it’s cold out, but it’s important to eat raw plant foods every single day. Any raw (uncooked) plant food has enzymes that help you digest your food. In our crazy busy world, stress is the #1 inhibitor of good digestion. So eating raw foods can help compensate to some degree.
If I am home (and not traveling I mean), I eat raw foods until lunch at least. I start the day off with the juice of a lemon in 16 oz of water. I wait 20 minutes and then make a fresh green juice. I often juice celery (only) as it provides salts and minerals to help me maintain the necessary ingredients to support the production of Hydrochloric acid (HCl). And then, I make a smoothie which is all raw foods. And on a great day, I eat a large salad for lunch, so even more raw foods.
Cauliflower can often be a forgotten vegetable, but it has great flavor and is easy to season with just about anything! Looking for vitamin C? Just 1 cup of cauliflower has 85% of your daily value! And I know you’ve heard how good kale is for you right? We all need a variety of leafy greens and this is one of the best.
This salad feels warm and hearty and is perfect for the fall, winter or anytime of year!
½ head cauliflower
3 tsp extra virgin olive oil, divided
1 bunch kale, center ribs removed and finely chopped
¼ medium red onion, thinly sliced
1 organic apple, thinly sliced (apples are a Dirty Dozen food)
Juice of ½ lemon
¼ cup pumpkin seeds, unsalted (you may choose to lightly toast these in a saute pan or leave them raw)
¼ cup currants (or raisins if you have them on hand)
1/3 cup finely shredded coconut
1 Tbsp extra virgin olive oil
1 Tbsp plus 1 tsp apple cider vinegar
1 Tbsp fresh lemon juice
1½ tsp pure maple syrup
- Pre-heat oven to 425 degrees. Line a baking sheet with parchment paper or use a Silpat non stick baking mat. Spread the cauliflower on baking sheet and lightly drizzle with ~2 teaspoons olive oil and a pinch of salt and pepper, toss to coat. Roast for 20-25 minutes, turning halfway through, until tender and lightly browned. Let cool to room temperature before adding to the salad.
- Place your chopped kale in a large mixing bowl. Drizzle with the remaining teaspoon olive oil and add a pinch of salt. Massage the kale for a minute or two with the olive oil and salt, until it becomes dark and soft. Set aside.
- In a small bowl, whisk together the ingredients for the dressing. Add the red onions and soak in the dressing for 10 minutes.
- Place the apples in a small bowl and cover the juice from 1/2 a lemon to keep them from turning brown. Toss to coat.
- Assemble the salad by adding the cauliflower, apples, pumpkin seeds, currants, and half of the shredded coconut to the kale bowl. Toss the salad with the dressing and red onions. Top with more shredded coconut if you’d like and serve.
Recipe from Domesticate Me