A new year is upon us and it is time for a detox!
Our Christmas and New Years celebrations were filled to the BRIM with friends, family, food and drinks. So many cookies and rich desserts, copious bottles of Prossecco and Hot Toddy’s…I woke up New Years day ready for a detox.
I’m not doing an actual cleanse (yet) but, along with everyone else in the world, we did load up on colorful veggies and the first thing I made was this AMAZING cauliflower and kale salad. It has kale, cauliflower, parsley, basil, pepitas, hemp seeds, a lemon and tahini dressing. You can feel the healthy nutrients taking over with every bite!
Mikey and I are so grateful for all our friends, family and, of course, the blog community who made last year the amazing year that it was. We had some amazing milestones like, buying our first house, welcoming many new babies, surpassing production and goals at our company and health of our families. We thank God for all the blessings he poured over us in 2014.
We had our ups and downs as well; my seamlessly never ending list of injuries, friends and family who suffered heartache and loss as well as the stresses of big decisions that at times left us heartbroken. But, through all that, we were able to focus on the love of those around us and the faithfulness we can look up to.
Cheers to 2015! I can’t wait to see where this incredible life takes me. I’m super glad you are all along for the ride! Here’s to an attempt to eat healthy (for now), be active and live life to the fullest in this new year to come!
Bethany (and Mikey & Norman)
Cauliflower and Kale Detox Salad
1 Head of Cauliflower (stems removed and cut into large pieces)
2 Cups Kale, De-stemmed and finely chopped
2/3 Cup Chopped Sun-dried Tomatoes
1/4 Cup Italian Parsley, finely chopped
1/4 Cup Basil, chopped
1/3 Cup Sliced Almonds (or pine nuts/nut of choice)
1/4 Cup Hemp Seeds
1/4 Cup Raw Pepita’s (Shelled pumpkin seeds)
1/2 Teaspoon Cayenne Pepper (more or less to taste)
For the Dressing:
1/4 Cup Fresh Lemon Juice
1/4 Cup Tahini
1 Garlic Clove
1/4 Cup Water
1/2 Teaspoon Sea Salt
Black Pepper (to taste)
1 Teaspoon Honey (or agave)
Grate the cauliflower in your food processor with either the grater attachment or the slicing attachment until all the cauliflower is a small, similar size. You can also use a regular grater, it will just take a bit more time (watch those knuckles!).
Chop up your parsley, basil, sun dried tomatoes and kale and add them to the cauliflower in a large bowl. Add the nuts and hemp seeds and then set aside while you make the dressing.
For the dressing, place all the ingredients into a blender and puree until smooth (other option is to dice garlic super small and then whisk all ingredients together).
Once dressing is mixed, pour over salad and stir until well combined. Serve!
-Stays fresh for up to 3 days covered in the refrigerator.
I found this recipe via Pinterest, and adapted it from the blissfulbasil.com blog!