Hopefully, where you are it’s nice and sunny out! There‘s nothing better on a hot summer day than a nice big bowl of fresh food. Fresh/raw food boosts and balances your energy, helps to lift your mood levels, regulates your blood sugar, keeps you full and provides you with the correct vitamins and minerals. You can make this recipe as a side dish or a main meal. It is very versatile, so add in whatever you fancy. Note: because of the cauliflower, this recipe is not FODMAP friendly. You can substitute the cauliflower for pre-cooked and cooled millet, quinoa, amaranth or buckwheat (pseudograins) and cooked veggies.
Prep time: 15 mins (using pre-made sprouted beans)
- 2 heads cauliflower
- raw sprouted beans (mung beans, chickpeas, adzuki beans, lentils)
- garlic chives, chopped
- pumpkin seeds
- sunflower seeds
- sun-dried cranberries (optional)
- cherry tomatoes (optional)
- cold-pressed olive/flaxseed/sacha inchi oil
- apple cider vinegar + a squeeze of lemon
- Himalayan pink salt
- cracked black pepper
- wholegrain mustard/white miso paste
- Wash and separate the stems of the cauliflower.
- Blitz the cauliflower pieces in a food processor until ground.
- Whisk the dressing ingredients together to your taste preference (a good rule of thumb is 1 part vinegar to 3 parts oil).
- In a large bowl, combine the remaining ingredients for the salad with the minced cauliflower, dress and enjoy!
To make sprouted beans at home:
- Rinse the chosen beans until the water runs clear.
- Place the beans in a bowl for 6 hours/overnight. They will swell to 2–3 times their original size.
- Rinse and place the beans in a jar covered with a kitchen towel/cheesecloth and store in a dark place.
- Rinse daily until the beans sprout; they should be ready in 2–3 days.
If you would like to add some sprouted chia to your salad, please read my previous post for the instructions.