Thai Broccoli Salad (it’s Paleo & Vegan) ~ You and Your Body will LOVE this!

Food…you can’t live with out it…you can’t live with to much of it!  Does anyone wake up Monday morning and say, “Starting today I’m really going to watch it for this month, or maybe just until Friday!”.  Hmmmm….GUILTY AS CHARGED! Every season brings another challenge.  Summer with the burgers & BBQ’s, Fall brings pumpkin everything, clam bakes, football and chili. Winter…it’s freezing in Ohio so we like to plan dinners out as much as possible!!!

Often we are mislead into thinking healthy foods are “un-fun”, or unsatisfying.  Therefore, sometimes we need to think outisde of the box and make something that’s colorful, tastey and that will give your body the fuel it needs to get through the hectic days we are all faced with.  I find it not only helpful to have a salad like this to serve at a gathering, but I will double a recipe and leave some in my fridge to eat throughout the week. When I found this recipe I knew it was a step in the right direction!

Broccoli and Cauliflower rice are great grain alternatives when making recipes.

Below are 5 Health Benefits to Broccoli

1. Cancer Prevention

Broccoli contains glucoraphanin, which the body processes into the anti-cancer compound sulforaphane. This compound rids the body of H. pylori, a bacterium found to highly increase the risk of gastric cancer. Furthermore, broccoli contains indole-3-carbinol, a powerful antioxidant compound and anti-carcinogen found to not only hinder the growth of breast, cervical and prostate cancer, but also boosts liver function.

Broccoli shares these cancer fighting, immune boosting properties with other cruciferous vegetables such as cauliflower, Brussels sprouts and cabbage.

2. Cholesterol Reduction

Like many whole foods, broccoli is packed with soluble fiber that draws cholesterol out of your body.

3. Reducing Allergy Reaction and Inflammation

Broccoli is a particularly rich source of kaempferol and isothiocyanates, both anti-inflammatory phyto nutrients. Research has shown the ability of kaempferol to lessen the impact of allergy-related substances on our body. Broccoli even has significant amounts of omega 3 fatty acids, which are well know as an anti-inflammatory.

4. Powerful Antioxidant

Of all the cruciferous vegetables, broccoli stands out as the most concentrated source of vitamin C, plus the flavonoids necessary for vitamin C to recycle effectively. Also concentrated in broccoli are the carotenoids lutein, zeaxanthin and beta-carotene, other powerful antioxidants.

5. Bone Health

Broccoli contains high levels of both calcium and vitamin K, both of which are important for bone health and prevention of osteoporosis.

Also, the many other benefits of red peppers, carrots and cashew.

Below is the recipe for Thai Broccoli Salad

INGREDIENTS
1 11 oz. package of broccoli rice
1 tablespoons toasted sesame oil
1 teaspoon garlic minced
1 large carrot diced
1 large red bell pepper seeds removed and diced
1/2 cup spring onions thinly sliced
small handful cilantro chopped
1 cup cashews roughly chopped

Dressing
2 tablespoons toasted sesame oil
1 teaspoon lime juice
2 tablespoons almond butter can also use peanut butter
1 tablespoon coconut aminos*
2 teaspoons coconut sugar
US Customary – Metric

INSTRUCTIONS
1)   Dice your vegetable (carrot, pepper, spring onion)

2)   Heat a large skillet over a medium heat with a tablespoon of sesame oil. Add the garlic and cook for a minute.     Add the rice broccoli and sauté another 5 or 6 minutes until the broccoli is tender and hot. Remove from the heat and transfer to a large salad bowl.

3)   Add the carrots, red pepper, spring onions, cilantro and cashews to the salad bowl and toss to combine.

4)   In a small cup whisk together the remaining sesame oil, lime juice, almond butter and coconut aminos.
Drizzle the dressing over the top of the salad and toss again to coat.

5)  Serve and enjoy.

Side note ~  This salad can also be made raw with out warming the vegetables in the Seasame Oil.  Instead, mix all vegetable in a salad bowl when raw.  Add cilantro, cashews and  dressing. 

 

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