| 12 | 15 | 249 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 0 min | 5 |
| 1/4 tsp | Black pepper (to taste) |
| 2 head | Broccoli, raw (stems removed) |
| 4 medium | Carrots (shredded) |
| 1 medium head | Cauliflower (stems removed) |
| 1/4 tsp | Kelp granules (to taste) |
| 1/4 tsp | Kosher salt (to taste) |
| 4 tbsp | Lemon juice (to taste) |
| 1 tsp | Maple syrup (drizzle before serving) |
| 1/2 cup | Parsley, fresh (finely chopped) |
| 1/2 cup | Raisins, seedless (sultana) |
| 1 cup | Currant, red and white, raw |
| 1/2 cup hulled | Sunflower seeds |
1. In a food processor (or chop by hand) process the broccoli (no stems) until fine. Add into large bowl.
2. 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.
Broccoli and Cauliflower
are cruciferous vegetables that contain sulfur compounds which may be powerful cancer fighters!
| Fruit | 0.8 |
| Meat Alternative | 0.5 |
| Vegetables | 4.1 |
