This salad is so easy and yummy! Make the dressing ahead of time.
- 1/3 c water
- 1/4 c lemon juice
- 1/3 c raw pine soaked for 30 minutes & drained
- 1/3 c raw shelled sunflower seeds, soaked for 30 minutes & drained
- 2 tbsp Dijon
- 1 tsp Apple cider vinegar
- 1/2 tsp salt
- 1/8 tsp red pepper flakes
Place in a blender and blend till smooth, thin with more water 1/4 c at a time if too thick. Chill.
- 3 c Broccoli
- 1 c cabbage
- 1 c celery
- 1/4 c red onion
- 1/4 c raw sunflower seeds
- 1/4 c raw pumpkin seeds
- 1/4 c sesame seeds
- Salt and pepper to taste
Roughly chop the veggie and toss in a food processor, pulse to finely chopped.
Toss with dressing and serve.
Serves 2 – 4.
This dense seed bread is amazing! The recipe is from David Lebovitz’s blog adapted from some baker in SF Josey Baker Bread (think I’ll be buyin his book). It is gluten and dairy free and amazing! I swapped out help seeds for flax seeds and sesame seeds instead of chia seeds. This bread is quick to make, but it needs to chill for at least 2 hours, bake for an hour then cool for another hour – so make sure you plan accordingly.
2 1/4 c rolled oats
1 c sunflower seeds toasted
1/2 c pumpkin seeds, toasted
3/4 c slivered almonds, toasted
3/4 c hemp or flax seeds
1/3 c psyllium seed husks
3 TBSP black sesame seeds
2 tsp fine sea salt
2 TBSP maple syrup
1/4 c olive oil
2 1/2 c water
Spray an 8 inch loaf pan with olive oil.
Combine dry ingredients, stir until well combined. Add the wet and stir until well combined. Dump into loaf pan and smooth top. Cover with plastic wrap and chill for at least 2 hours in the fridge.
Let it come to room temp before baking.
Preheat to 400ºF. Bake the bread for about an hour or so, then take it out and gently remove the loaf from the pan. Let cool on a cooling rack for at least 2 hours.
Toast and eat. This bread is definitely best sliced nice and thin.
Another winner from the Bon Appetit cleanse. I upped the spices and added more nuts.
Nonstick vegetable oil spray
1 large egg white
1 tsp light agave syrup
1 tsp garam masala
1/2 tsp kosher salt
1/2 tsp cayenne pepper
1/2 c raw cashews, coarsely chopped
1/2 c shelled pumpkin seeds (pepitas)
1/2 c shelled sunflower seeds
Preheat oven to 300°. Coat a rimmed baking sheet with nonstick spray. Whisk egg white, agave, garam masala, salt, and cayenne in a medium bowl. Add nuts and seeds and toss to coat.
Using a slotted spoon, transfer mixture to baking sheet, letting excess egg drip back into bowl. Bake, tossing once, until mixture is golden brown, 20–25 minutes. Let cool on baking sheet.
DO AHEAD: Crunch can be made 5 days ahead. Store airtight at room temperature.