Why you should have it: Reports prove cruciferous vegetables (broccoli, kale, cauliflower, cabbage, watercress and mustard greens) are detoxifying because they provide support to the immune system, inflammatory system, hormonal system, detoxification system and antioxidant system. These vegetables contain a wide variety of vitamins and minerals, as well as, phytonutrients. One such group of phytonutrients found in cruciferous vegetables are called glucosinolates, which possess anti cancer properties according to a variety of research studies.

 

INGREDIENTS

3 cups Cauliflower (finely grated or chopped)

3 cups Broccoli (finely grated or chopped)

2 cups Carrot (finely grated or chopped)

1 cup fresh Pomegranate

¼ to ½ cup Raisins

½ cup Coriander, chopped

Fresh Lemon juice to taste

Rock salt/ Himalayan sea salt to taste

Freshly ground Black pepper to taste

Jaggery syrup /Gur shakkar/Khandsari sugar to taste

½ cup Mixed seeds— Sunflower, Pumpkin, Watermelon (toasted. Do not toast raw)

PREPARATION

Finely grate or chop, or use a food processor with ‘S’ blade to finely chop the cauliflower and broccoli until they look like small pieces of rice. Place in a bowl. Add all remaining ingredients except for the mixed seeds and stir to combine well. Allow to marinate for at least an hour, or even overnight. Add mixed seeds as garnish prior to serving.


RECIPE BY MEENU NAGESHWARAN, Founder, Meenu’s Praana Kitchen, MEENU PROFILE PHOTOwhich offers organic vegan products and catering, and organises workshops on vegan cooking

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