As health is part of our motto it’s important to remember that while honey makes for tasty treats, it’s also perfect for dressing up a healthy detox salad.
Here is a great looking recipe we found on our internet travels recently, you could get creative and substitute the Brussel sprouts for something like raw cabbage but why pass up the opportunity to be adventurous with food? The recipe calls for maple syrup but a friend of mine who gave this a go assures me that a drizzle of our raw honey did just the trick, and considering it is quite hard to come by actual maple syrup in NZ rather than the flavoured corn syrup kind it’s probably a better idea too.
- 400 grams brussels sprouts (about 18), washed and stems removed
- 280 grams carrots (about 2 large), peeled
- 1 apple, diced (I used Honeycrisp)
- 1 large celery stalk, diced
- 1/2 cup sunflower seeds
- 4-6 tbsp raisins
- 2-4 tbsp fresh lemon juice, to taste
- 1/4 tsp fine grain sea salt or Herbamare, or to taste
- 1 tsp fresh Thyme leaves (optional), or other herbs of choice
- Pure maple syrup, to taste (or Davidson’s Raw and Unheated Honey!)
1. Add the grate/shred blade to food processor. Turn machine on and drop in the brussels sprouts to shred. Now drop in the carrots to shred. Alternatively, you can finely chop brussels and shred carrots with a hand-held grater. Transfer to a large mixing bowl.
2. Stir in the diced apple, celery, sunflower seeds, and raisins into the carrot and brussels sprout mixture.
3. Add lemon juice, salt, pepper, and optional fresh thyme to taste. Add a small amount of maple sryup (about 1/2-1.5 tsp) to take the edge off the lemon juice. Sprinkle with cinnamon if desired. Serve & enjoy!
Autumn Detox Salad Recipe via Oh She Glows.