Cooking our food can reduce the nutrient and phytochemical (polyphenols) content in our foods due to the temperatures we cook at, both of these enzymes are vital to human health one of the ways I like to combat this is by including one or two raw meals a week and this raw veggie salad I am going to show you is a favourite of mine. Phytochemicals are what give our vegetables their bright colours which is why I encourage my clients to eat all the colours of the rainbow!
You could add some protein to this too like prawns, chicken, tuna, smoked salmon or lentils.
I use my food processer however if a hand grater or spiralizer would work just as well!
4 carrots 2 beetroot 1 small purple cabbage 1 tin of chickpeas 2 tablespoon of sunflower seeds 2 tablespoons of pumpkin seads 1 teaspoon cumin Pinch of salt 1 tablespoon of apple cider vinegar Juice of 1 orange Juice of 1/2 lemon
1)Grate the carrot, beetroot and cabbage into one bowl and mix well
2)Drain and rinse chickpeas before adding to the grated vegetables
3)Sprinkle on top your sunflower and pumpkin seeds, mix all ingredients well
1)Mix all the dressing ingredients in one bowl,whisk together and then pour over salad.
2)Stir into the salad and serve