Sometimes I feel like I’m in an episode of Ready Steady Cook. I had some broccoli, a beetroot, a tomato and some lemongrass along with other ingredients that I keep in my fridge and pantry.
Fortunately I found a Raw Broccoli Salad recipe that would fit the bill along with some raw beetroot dip made along the same lines as the beetroot hummus from earlier this month.
Recipe Ingredients:
30g pumpkin seeds
Lemon grass stalks
Small piece of ginger
Clove of garlic peeled
Sprigs of parsley and basil
2 cups broccoli florets
1 tsp cumin seeds
2 tbsp olive oil
2 lemon ice cubes from freezer
1/2 tsp salt (optional as the salad ended up tasting too salty)
65g peeled beetroot
60g tomato
Instructions:
Cover pumpkin seeds with water in a sprouting jar and set it aside.
To make the broccoli salad:-
Mill the lemon grass, ginger and garlic for 15 seconds on speed 9.
Add parsley and basil and chop for 2 seconds on speed 6.
Add broccoli florets, cumin seeds, olive oil, 1 lemon ice cube and 1/2 tsp salt and chop for 4 seconds on speed 4. Recipe Ingredients:
30g pumpkin seeds
Lemon grass stalks
Small piece of ginger
Clove of garlic peeled
Sprigs of parsley and basil
2 cups broccoli florets
1 tsp cumin seeds
2 tbsp olive oil
2 lemon ice cubes from freezer
1/2 tsp salt (optional as the salad ended up tasting too salty)
65g peeled beetroot
60g tomato
Instructions:
Cover pumpkin seeds with water in a sprouting jar and set it aside.
To make the broccoli salad:-
Mill the lemon grass, ginger and garlic for 15 seconds on speed 9.
Add parsley and basil and chop for 2 seconds on speed 6.
Place the mix in the fridge to allow the combined ingredients to soften the broccoli.
After an hour - to make the beetroot dip:-
Rinse the pumpkin seeds and place them along with 65g peeled beetroot, 60g tomato and the second lemon juice ice cube into the Thermomix bowl and process on speed 4 for 5 to 10 seconds.
Blend again at speed 5 or 6 if it is too chunky.
I noticed the difference between chick peas and pumpkin seeds as the pumpkin seeds kept their shape while previously the chick peas had gracefully merged into the hummus. Perhaps I need to soak the pumpkin seeds overnight rather than just for 1 hour… After tasting the dip I knew that I was quite happy with the taste of it but blending again at speed 5 and then 6 gave me what I thought was a better looking dip.
Rinse the pumpkin seeds and place them along with 65g peeled beetroot, 60g tomato and the second lemon juice ice cube into the Thermomix bowl and process on speed 4 for 5 to 10 seconds.
Blend again at speed 5 or 6 if it is too chunky.
I noticed the difference between chick peas and pumpkin seeds as the pumpkin seeds kept their shape while previously the chick peas had gracefully merged into the hummus. Perhaps I need to soak the pumpkin seeds overnight rather than just for 1 hour… After tasting the dip I knew that I was quite happy with the taste of it but blending again at speed 5 and then 6 gave me what I thought was a better looking dip.
When I tasted the broccoli salad I decided that it was too salty so I combined the salad and dip together very nicely for my lunch which didn’t end up being entirely raw as I added some cooked chick peas.
I think I could safely say I’m having difficulties in letting cooked grains, beans and chick peas go. I’d like to say I’m working on it, but in the meantime would you believe I have weighed what I eat over an average day which comes in roughly at 1 kg of food, and have worked out that I can safely call myself a raw foodist – who is someone that eats 75% or more raw food - if the only cooked items in my day are the cooked grain (100g) with my breakfast, 2 mini muffins (35g) for morning tea, some cooked beans or chick peas (50g) with my lunch, and some more of the cooked beans or chick peas (50g) with my dinner. I can’t see myself managing this when I’m out for lunch or dinner, or visiting family or friends, but this is certainly do-able for the much of the time. I suppose time will tell…
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