Good “Grains”…

I feel like I’ve been doing a lot of energy bar-type stuff lately, so I’m going to switch gears a little here. I know that quick bars and snacks are key for busy gals, but we need to eat food, also. Woman cannot live on Clifbars alone. So I’d like to start including a few recipes for quick and easy options that you can prepare ahead of time and throw into a Tupperware for your lunch the next day.

Hence, this detoxifying tastiness, that keeps things light yet interesting and gets a little more creative than your standard green salad.

If you’re getting tired of cooking up rice, noodles, or even quinoa to add bulk to your meals, you can try a few options to spice things up a little and add a lot of extra nutritional punch. For this recipe, I’m going to use grated cauliflower “rice”…but you can also try julienned zucchini, squash, or carrots in dishes requiring noodles. (You can buy a decent julienne peeler at any kitchen supply store to quickly and easily explore this option.)

Now, cauliflower rice does a few cool things for you: firstly, it removes the gluten-laden grains from your recipes, which can help you feel less bloated and avoid the “crash” that some folks experience after eating gluten, especially for lunch. It also adds all the cancer-fighting benefits of cruciferous vegetables, and support for the immune, inflammatory, hormonal, detoxification, and antioxidant systems in the body. These are all bonuses in my book.

Aside from the cauliflower, this recipe also contains lycopene-filled tomatoes, and flax seeds, which of course are a great source of omega-3 fatty acids. All of it combined together with a tasty dressing that makes a great lunch or a light dinner.

Cauliflower Tabbouleh*

for the salad:
1 large cauliflower, leaves removed
1 pint (1.5 cups) grape or cherry tomatoes, sliced
1.5 cups fresh parsley, minced
1 & 1/4 cups finely chopped celery
3/4 cup cilantro, minced
2-4 green onions, thinly sliced (about 1/2 cup…I left these
out, but only because I really don’t like raw onions in my
2 tablespoons hulled hemp seeds (chia seeds would work also)

for the dressing:
1/3 cup red wine vinegar
2 tablespoons flax seed oil (or extra virgin olive oil)
1 teaspoon pure maple syrup (or other liquid sweetener)
1/4 teaspoon fine grain sea salt

–If using a food processor, use the grater blade attachment. Drop cauliflower florets into the machine to grate. If using a box grater, quarter the cauliflower and grate each piece until just the stem is left. Scoop into a large bowl. Discard leftover stem pieces.
–Stir the rest of the vegetables (tomatoes, parsley, celery, cilantro, and green onion) into the bowl.
–Whisk together the dressing in a small glass or jar. Pour onto salad and toss to combine, adjusting salt to taste if desired. You can serve it immediately or place it in the fridge for a few hours so the flavours can develop a bit more. Just before serving, sprinkle with hemp seeds for added protein.

Salad will keep in a container for a couple days (possibly longer) in the fridge.

*Recipe from

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