Ok -so sometimes you just hit on a recipe that seems to go down well with everyone. Whether they are plant based or not -this crunchy broccoli salad appears to tick a lot of boxes! It lasts well in the fridge for around 4 days and gets better as it goes along! Eating (well cleaned) raw broccoli means you are not reducing nutrients in the cooking process – such as vitamin C and sulforaphane (which helps prevent diseases like heart disease, diabetes and digestive issues). Thank you to my friend Angel who served me this at her birthday celebrations and gave me another ‘keeper’ for my recipe book 🙂 Use all of the broccoli chopped finely – no throwing away the stalk!
Although the temperatures here in London have plummeted I have been eating a lot of different salads and this one has no doubt been inspired by the amount of Turkish tv programmes I have been watching on Netflix! who knew Turkish tv was so good?! We are fortunate to have a lot of excellent Turkish restaurants here in London and this is a staple at all of them – but each restaurant makes it slightly differently. What I love about this salad is that it is quick, tangy and refreshing and can have as much chilli kick as you can handle! served with fresh bread it can be a meal on its own and will get you going back for more!
I am eating a lot of salad at the moment and as much as I love olive oil, I am trying to cut down a little on the amount of oil I consume without compromising on flavour. This little salad dressing does the trick! I used my Nutri-bullet to blend it in seconds. This comes from Dr. Joel Fuhrman’s bestselling book Eat for Life and is used as part of a whole food plant-based lifestyle. It’s easy and tasty and will allow you to add generously to salads!
This lovely beetroot salad is a great side dish and reminds me of lazy lunches on hot sunny afternoons in Greece. It is very simple and beetroot is great for digestion, great for controlling blood pressure and lowering cholesterol. I also add this to sandwiches to give them a lift.
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