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Ingredients (10 cups)
- 2 heads broccoli (1 bunch), stems removed (376 g)
- 1 head cauliflower, stems removed (13 1/2 oz or 386 g)
- 2.5 cups shredded carrots (1.5 c)
- 1/2 cup sunflower seeds
- 1 cup currants
- 1/2 cup finely chopped fresh parsley
- 1/2 cup raisins
- 4-6 tbsp fresh lemon juice, to taste (5 T)
- Kosher salt, pepper (I used 1/2 tsp salt and 1/4 tsp + pepper)
- kelp granules or Herbamare (optional), to taste (none)
- Pure maple syrup, to drizzle on before serving (none)
Instructions
- 1. In a food processor (or chop by hand) process the broccoli (no stems) until fine. Add into large bowl.
- 2. Now process the cauliflower (no stems) until fine and add into bowl. Do the same with the carrots.
- 3. Stir in the sunflower seeds, currants, raisins, and parsley. Add lemon juice and seasonings to taste.
- 4. Drizzle with maple syrup to taste, if needed.
- Note: I saved the stems for a stir-fry later on in the week.
Calories: 117 per cup
