If you are the type of person who like to wait until the last minute to do things. Well… with the 3-Day Smoothie Cleanse starting tomorrow- This is the last minute. Sign up!
For those of you doing the 3-Day Green Cleanse you are on the raw day. Raw, raw, raw! (That’s my raw cheer). For many of you, this may be a whole new experience and you may be at a loss. Of course, for most people, going raw means carrot sticks. True, true. Carrot sticks are raw but it doesn’t have to be boring.
You can make a delicious salad with ingredients you already have for your raw smoothie. A delicious salad dressing can be mixed up in a minute with equal parts lemon juice and flax oil with a sprinkle of salt, pepper and your favourite herbs.
Tonight, I will be dining on this deliciously raw Cauliflower Cous Cous and a couple sprigs of asparagus (are they called sprigs?). And yes- you can eat asparagus raw and it is yummy. This Cauliflower Cous Cous is chalk full of fresh green herbs and rumour has it (well- its actually true because Laurie wrote to me and told me so ) that first crop local cauliflower is at the markets over on the West coast.
Cauliflower, though doesn’t make for a very tasty smoothie, is a powerful source of goodness. Cauliflower and other cruciferous vegetables, such as broccoli, cabbage, and kale, contain compounds that may help prevent cancer. These compounds appear to stop enzymes from activating cancer-causing agents in the body, and they increase the activity of enzymes that disable and eliminate carcinogens. Sulfur-containing phytonutrients found in cauliflower help to promote liver detoxification by increasing the liver’s ability to neutralize potentially toxic substances. And bonus- it is also very rich in vitamin C providing protection against inflammatory arthritis
And if you are going to be munching on carrot sticks, slices of cucumber, celery, leaves of all sorts- how about some cilantro pesto? And don’t forget, if you are going to be wanting milk in your smoothies- better start soaking your nuts and seeds of choice!
Check back later this afternoon for a special message for all the Green Cleansers.
Cauliflower Cous Cous
(Inspired by Gabriel Cousen’s version in Rainbow Green Live Food)
You would never know this cous cous was grain free. A great cold salad to enjoy with lunch or dinner.
1 head of cauliflower
1/3 cup fresh lemon juice
1/3 cup olive oil
1 bunch cilantro, chopped
1 bunch parsley, chopped
1 bunch mint, chopped
1/4 cup basil, chopped
2 cups cherry tomatoes, quartered and seeded
1 red bell pepper, chopped
1/2 cup black olives, seeded and sliced
salt and pepper to taste
- Process cauliflower in food processor with ‘s’ blade to achieve cous cous like consistency (can also chop finely by hand).
- Place in bowl and add lemon juice, olive oil, salt and pepper.
- Mix in herbs, tomatoes, pepper and olives.
- Stir well and serve chilled.
This is great to enjoy on a bed of greens.
Sign up now! Everybody’s doing it!. Well at last count 79 of you were at last count.
I’ve made this as “fried rice” with soy sauce, etc., but would never have thought to use this mix of ingredients. Sounds wonderful–and I just happen to have some fresh cauliflower sitting in my fridge!
I’ve signed up for the cleanse. Your banner is on my blog. Going to be making the cauliflower dish for dinner.
Made the dish for dinner. Yum-o! It reminded me more of tablouleh than couscous. Still awesome!
Yum, I have always wanted to try that type of recipe. Good luck with the cleanse!
Veg Next Door- You are so right. Okay- I am officially changing the name. But Tabouleh is really just a salad with Cous Cous as the grain (traditionally speaking- I use quinoa in Tabouleh).
I thought of tabouleh b/c the cauliflower reminded me of the consistency of bulger (sp?).
First day of the cleanse. Thank heavens the sun is shining or I would want some comfort food.
Yum!
I think that asparagus comes in spears.
Spears! That was the word I’ve been looking for!
Thank you so much for such a clear explanation of the benefits of cruciferous vegetables. It’s really good to understand why some foods are good for us. I find I’m far more likely to make the effort to include these veg if I know why I’m doing it. So often we’re told this is good for us and that’s bad for us and we’re expected to take it on trust, or there’s the assumption that we wouldn’t understand or want to be bothered with this information. Good for you that you are communicating this so clearly and positively. Thank you ! I’ve learnt some of this stuff, but I forget and it’s wonderful to get a reminder, so even if your readers also already know this I’m sure there are some like me who need the memory tweeking every now and then to give extra motivation. You are inspirational. Please keep up with the explanations. Yours is an intelligent site that I know I will return to in the future.
Jill B.
We made this last night and all I can say is WOW! My husband thought it was Tabouleh, but with oh so much more to offer. This was to die for and we will be making this again for sure. thanks for he recipe!
[...] By Meghan Telpner [...]