Energy Enhancing Raw Cauliflower Rice Salad

Say what? You want me to eat RAW cauliflower Audra?!! I sure do, because when it’s raw, it’s wonderful nutritional benefits become even more pronounced.

Being part of the cruciferous family, it helps with detoxification, which, if you’re struggling to lose weight whilst working 24/7 can be super helpful.  This is because toxins create chemical stress in the body, leading to raised levels of the stress hormone, cortisol.

Sadly, high cortisol levels increase body fat, especially around the belly or torso region, as it wants to protect your organs from any impending “danger” brought on by stress.

When we eat too much processed food (which is full of manufactured chemicals), the liver also has to work harder to filter out these toxins, which can lead to cellular damage.

Cauliflowers are not only rich in antioxidants, they contain a compound called glucosinolates, which fuel and strengthen the liver during all stages of detoxification.  The glucosinolate sulforaphane (yeah, it’s a mouthful I know!), actually helps to boost production of enzymes that sweep these toxins out of the body.

Pretty clever hey?

They’re also high in vitamin C and zinc (hello immune system) and bursting in B-vitamins which are necessary for supporting energy production and adrenal glands, which get hammered when sleep is curtailed as a result of irregular shift schedules.

Hot Tip: for those not used to eating raw, the secret is to slice it very thinly or chop it finely, then marinate with oil, citrus, and spices.

For added protein, feel free to throw on some feta cheese, sliced chicken or whatever your heart desires!

What’s In It? (Serves 2)

1/2 head cauliflower, very thinly sliced or finely chopped
1/4 cup finely chopped cashews
1/4 cup sultanas (or finely chopped dates)
1/2 tablespoon olive or coconut oil
1 tablespoon lemon (or lime) juice
1/4 teaspoon ground turmeric
1/4 teaspoon sea salt
Sprinkle black pepper
1/2 cup mint leaves, chopped
2 tablespoons almonds, sliced

How To Make It?

In a large bowl, combine the cauliflower, cashews, and sultanas.

In a small bowl, whisk together the oil, lemon juice, turmeric, salt and pepper. Add it to the cauliflower mixture and toss evenly to coat. Serve immediately, or place in a container, cover, and refrigerate until ready to take into work. It will keep for 3-4 days.


Audra x


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