Packed with nourishing ingredients, this salad is one for your genes.

People often tell me that they find it hard to get in all those raw greens and cruciferous vegetables like broccoli, cauliflower and cabbage. They find the taste quite bitter. This salad is going to change that!

The wonderful thing about this salad is that all the vegetables are in their raw form, optimizing their nutritional capabilities. It is drizzled with a creamy tahina dressing and surprises you with pockets of sweetness from the goji berries.

By chopping, and later chewing the broccoli, cabbage and cauliflower, you activate the bioactive ingredient sulforaphane that is found in these cruciferous vegetables. Sulforaphane ‘switches on’ the genes in your detoxification pathways as well as your anti-oxidant pathways. This helps to balance your metabolism, reduce your risk for chronic diseases and cancers, as well as, allow for hormone breakdown and regulation.

Goji berries surprisingly have a high amount of protein and anti-oxidants, known as zeaxanthin in goji berries.

Tahina is one of my go-to dressings or dips (which is no surprise with my Middle Eastern background). Tahina is a wonderful source of healthy fats. It is high in copper, which is a trace element needed for the absorption of iron. It is also a ‘spark plug’ that helps many enzymes do their job in the body. Tahina also contains the mineral selenium that is involved in anti-inflammatory pathways and immune health.

Pumpkin seeds not only contain healthy fats, but they are high in zinc, which is important for a strong immune system. It is also important for collagen synthesis.

Ingredients

Salad

1 small broccoli head
1 baby red cabbage
1 small cauliflower head
¼ cup pumpkin seeds
¼ cup goji berries (4 tablespoons)
Large handful fresh mint, chopped

Dressing

4 teaspoons raw tahina paste
¼ cup water
1 tablespoon lemon juice
One teaspoon raw honey
Salt
Pepper

Method

1 Chop the broccoli and cauliflower into small chunks and finely chop the cabbage. Place it into a large salad bowl.
2 In a glass jar (with lid), add the tahina, water, lemon juice, honey, salt and pepper. Close the jar and shake all the ingredients together until a creamy dressing forms.
3 Garnish the salad with pumpkin seeds, goji berries and freshly chopped mint.
4 When ready to serve, drizzle the tahina dressing on the salad and mix it through so that all the vegetables are well-coated.

Nourish yourself to the sunrise.

Cooked with love,
Sunrise by HM

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