Celebrating Broccoli Recipes

Aloha!

In a great post today on Renegade Health, Kevin Gianni gave out the details of research about cruciferous vegetables and why it’s safe to eat them RAW. Many people have been circulating info that cruciferous veggies when eaten raw are dangerous to the thyroid function, so… thank goodness for Kevin’s research letting us know what the original scientists looking at this really said! You can check this video out here ::

Renegade Health Show

And to celebrate — since I LOVE raw broccoli so much, here are two fun raw vegan recipes which include our delicious and health-promoting, cancer fighting friend, Raw Broccoli!


Broccoli-Squash-Radish Salad with “French Dressing”

© 2009 Laura Fox 🙂
1 large head of broccoli, chopped bite-sized

Slice the following very thin, then slice them lengthwise again to make small long thin strips. (If you have a kitchen appliance that does this, go for it!)

5 radishes
1 zucchini
1 yellow squash

Chop Fine ::

1/8 cup Red Onion
1/8 cup fresh dill or basil or any fresh herb you like

Toss these ingredients together with 2-3 cups of FRENCH DRESSING.

French Dressing ::

Put the following in your blender and blend. ((For a VitaMix, my favorite favorite blender for making delicious raw vegan foods, you can go to this site :: VitaMix ::  I LOVE my VitaMix!))

1 cup brazil nuts
1 clove or more garlic to taste
1 tsp sea salt
1/4 cup sun dried tomatoes
1/2 fresh tomato
1 handful fresh herbs of your choice
1 small piece onion
dash of black pepper
1 whole lemon or lime, peeled (you can also use Raw Apple Cider Vinegar or a combination of this vinegar and lemons and/or limes.)
2+ cups water (depending on how thick or thin you want i
1 tsp. raw honey

Blend and taste! If it needs to be sweeter, saltier, or more sour, just add the appropriate ingredients until you LOVE it.

Summer Broccoli-Chard Salad

© 2009 Laura Fox 🙂

1 large bunch Chard Leaves (cut off ends first. Chop fine and fill a mixing bowl almost to the top, leaving room for other ingredients and mixing.)

1 tsp. sea salt

Massage the chard for about 30 seconds to 1 minute with the sea salt after sprinkling it in the bowl.

1 large head of broccoli, chopped fairly fine yet still chunky

1/2 red onion, chopped

1/2 jar sun dried tomatoes in oil, chopped (if you have the dried kind, you must first soak them. You can save the soak water for other recipes or the dressing.)

1 Fresh garden cucumber, chopped

1 cup Fresh dill and or basil, chopped

Mix all ingredients together. You could any ANY veggie to this. Try it with avo’s, olives, fresh tomatoes, broccoli, etc.

Stir in lemon dressing and serve!

LEMON DRESSING ::

1 whole lemon, peeled

1 garlic clove

(you probably don’t need to add salt in dressing as it’s already on the salad)

1/2 – 1 cup olive oil

1/2 – 1 cup water

1 tsp. agave or raw honey

1/2 tsp black pepper

Blend up and pour over Broccoli-Chard Salad! If you have extra it will certainly keep in the fridge for a week or more.

Enjoy and feel free to share! Just please have everyone honor the copyright if posting. Many blessings on your rawsome path~

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About Laura Fox

Laura Fox, host of Visionary Culture Radio, produces events and media to assist in The Shift.
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One Response to Celebrating Broccoli Recipes

  1. Pingback: KeepingItRaw.com » Blog Archive » Celebrating Broccoli Recipes

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