Wednesday, February 22, 2012

Raw Cauliflower Salad

It was my wife's birthday today and I wanted to make a really nice meal for her and the kids.  We have been discussing lately the advantages of a raw diet and tonight I incorporated a raw cauliflower salad to serve alongside the main entree.

Why raw?  Heat degrades the nutritional aspects of food.  All raw food is prepared at temperatures of less than 110 degrees to maintain the foods total nutritional value.

I've started collecting raw recipes and rely heavily on the Boutenko's of for advice.

Sergei and Valya Boutenko wrote a book of raw recipes titled "fresh:  The Ultimate Live-Food Cookbook".

Had I served the cauliflower tonight as typical, I would have probably steamed the vegetable and then added some olive oil  and sea salt before plating it.  Tonight, I followed a recipe from the Boutenko's on page 61 of their book that was raw, cold, and absolutely delicious.

Cauliflower Salad (for two or three):

  • 1/2 head organic cauliflower diced finely
  • 2 Tbs quality extra virgin olive oil
  • 1 Tbs. organic lemon juice
  • 1/2 bunch green onion finely cut
  • 1/4 cup cilantro finely chopped
  • 1/2 tsp. sea salt
  • 1 tsp. onion powder
  • Mix together and plate.

It was amazing and a salad we will be eating again and again.

Try serving your side vegetables raw at your next meal.  It's easier to make, more nutritious, and you just might like it better.

If you are interested in learning more about eating a raw diet or incorporating more raw foods into your daily diet, I would recommend visiting

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