There is something about battered broccoli that is incredibly delicious. It is a popular item at Asian food restaurants but unfortunately, it is extremely unhealthy. The batter smothers out the nutritional value of the broccoli because it uses processed flours and is fried in damaged fats. Although this recipe doesn’t look like the typical tempura, the taste is very similar and the best part is that you can eat it as part of your regular healthy diet.
• 1 head broccoli florets, lightly steamed
• 1 cup almond flour
• ¼ cup nutritional yeast
• sea salt to taste
• extra virgin olive oil
Heat a couple tablespoons of extra virgin olive oil over low-medium heat (never heat olive oil over high heat and do not let it smoke) and add steamed broccoli, almond flour, nutritional yeast, and sea salt. Heat until broccoli is warm and all ingredients are mixed well.
This is a great raw recipe that is tasty, filling, and satisfying and most of all, healthy. It is a great go-to recipe for a quick lunch or to take on the go since no heating is necessary. Most pad thai recipes contain sugar and damaged oils so this is a great way to control ingredients and use your favorite vegetables, flavors, and level of spice. This is also a great recipe for supporting your body’s ability to detoxify. Cabbage, cauliflower, cilantro, nuts/seeds, lemon juice, garlic and ginger are all extremely detoxifying foods, especially in their raw form.
- 3 organic, non-gmo zucchini
- 2 organic carrots (core plan only)
- 2 green onions, chopped
- 1 cup shredded purple cabbage
- ½ organic bell pepper
- 1 cup cauliflower florets, chopped small
- 1 cup bean threads
- ½ cup chopped cashews, almonds, pecans, walnuts, or a mixture of nuts
- ½ cup chopped fresh cilantro
- sprinkle of sesame seeds
- ¼ cup tahini
- ¼ cup almond or cashew butter
- ¼ cup liquid amino or coconut aminos
- 2 tbsp lime or lemon juice
- 2 tbsp coconut milk
- 1 clove garlic, minced
- 1 tsp fresh ginger root, grated
- 1/2 teaspoon curry powder
- dash red pepper flakes, optional
Cut the zucchini into long strips with a mandolin and stack 2-3 slices at a time and cut into linguini sized “noodles” or use a vegetable spiral slicer Set aside. Use a the julienne insert on a mandolin or a vegetable slicer to cut the red pepper and carrots. Slice the cabbage very thin then chop the cauliflower and green onions. Mix all of the vegetables in a large bowl.
Whisk sauce ingredients in a bowl and mix well. Pour over the vegetables and toss. It is best to let marinate for 8-12 hours but it can be eaten right away.
Note: the sauce will be thick at first but will absorb the water from the vegetables. If needed, add a tablespoon or two of filtered water.
This recipe is from my sweet friend, Dr. Janet Early. She shares a passion for healthy food that tastes great like I do and she spends a lot of time in the kitchen.
This is an Advanced Plan pasta salad. That’s right, a grainless pasta salad! Give this one a try immediately.
Get the recipe here…
Makes about 2 cups
This is a great addition to spaghetti squash, to add to sauces and soups, mixed in eggs, as a “sauce” for advanced plan pizzas, and the list goes on. It is simple to make and the fresh ingredients make it explode in your mouth.
1/2 cup sun dried tomatoes (drained and chopped)
3 cups fresh basil leaves (loosely packed)
3-4 cloves fresh garlic
1/2 cup grated parmesan cheese or 1/4 cup nutritional yeast (for dairy free version)
1/2 cup walnuts (or pine nuts)
1/2 cup extra virgin olive oil
1/2 teaspoon sea salt
black pepper to taste
Put everything into a food processor or Vita-mix (you’ll need to use the plunger) and run until well mixed.
Ginger is a multi-faceted healing plant long known for it’s amazing benefits. The taste of fresh ginger is like nothing else. Most restaurants serve ginger dressing loaded with damaged oils and sugar. This recipe is sugarless and has an advanced plan and core plan option.
1 inch fresh ginger root, peeled and cut into ‘coins.’ – (about 10 slices of fresh ginger)
1/3 cup olive oil
1/4 cup sesame oil
1/3 fresh lemon juice (approximately the juice of one lemon)
1 – 2 cloves garlic
1/4 teaspoon ground black pepper
1/2 teaspoon turmeric powder
3/4 teaspoon sea salt
Core plan option: 1 large carrot, cut into ‘coins’.
Put all ingredients except for the olive oil in a blender. Blend until smooth then add in the olive oil slowly to help the dressing emulsify