It’s January again, the time when we emerge from our holiday food comas and pledge to eat healthier, hit the gym or change our self-destructive patterns.
Back in the day, the period between Christmas and New Year’s was my favourite time of the year. That’s when all the holiday candy would go on sale, and I’d stock up on brightly wrapped Hershey kisses and tins of Quality Street.
Happily, those days are over for me, but I’ve certainly indulged at a few holiday meals this season. Overeating is overeating, even if you’re consuming something on the healthier side.
This salad is incredibly tasty and will help you feel healthy and energized. You won’t feel deprived while eating it, I promise! I’m usually not crazy about raw broccoli and raw cauliflower, but in this recipe they totally work – it’s amazing how consistency and shape can transform the flavour of a dish.
Whether you use a food processor, box grater or a high-speed blender, the important thing is to get everything chopped up small. This recipe makes a large quantity, so you may want to halve it. And if you’re making it ahead of time, wait to add the dressing right before serving.
Do you have any resolutions to be healthier this year? Share them in the comments!
- 2 heads broccoli, stems removed
- 1 head cauliflower, stems removed
- 2 ½ cups shredded carrots
- ½ cup sunflower or pumpkin seeds
- 1 cup currants or raisins
- ½ cup finely chopped fresh parsley
- 4-6 tbsp fresh lemon juice, to taste
- Himalayan salt and pepper to taste
- Pure maple syrup, to drizzle on before serving
- In a food processor (or chop by hand) process the broccoli until fine. Add into large bowl.
- Now process the cauliflower until fine and add into bowl. Do the same with the carrots.
- Stir in the sunflower seeds, currants or raisins and parsley. Add lemon juice and seasonings to taste.
- Drizzle with maple syrup to taste, then serve.