I have really been craving raw, nutritious salads recently. I know it’s February, but somehow I am so ready for spring, colorful foods and sunshine. That’s why this salad is bright, raw and comes with a delicious and creamy almond butter dressing.

Before I lived in the United States, I had no idea that you could eat broccoli raw. I always associated broccoli with watery, bland side vegetables so I was never a big fan. Eating broccoli raw has changed my perception of the green cabbage drastically. I have become a real fan and will never boil my broccoli ever again.

Though this salad may seem boring at first glance, it’s actually pretty amazing and so delicious. If you take a closer look you’ll see that although it only contains three main ingredients, these three ingredients are huge health boosters. Broccoli contains more vitamin C than any other cabbage, quinoa is one of the best plant-based protein sources out there and almonds are not only rich in proteins, too, they also contain viral fatty acids. Furthermore, almonds are a real beauty food due to their high vitamin E content, which is said to give us the beauty glow, aka glowing skin, hair and nails.

So basically this salad is not only prepared in no time, it’s also just what you need in stressful times. No excuses, people!

If you don’t have almond butter in stock, worry not! I make my own almond butter, so it’s my preferred choice of nut butter. But you could also use peanut, cashew or sunflower butter as well as tahini as a substitute. You could also leave it out, if you have neither avaiable in your cupboard. Then your dressing won’t be as creamy as it can be, but still delicious. It’s really up to you.

So what are you waiting for? Go to the store, buy the fresh ingredients and get cooking!

Enjoy!

Have you tried this recipe? Then take a photo and share it on social media using #heavenlynnhealthy.

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I realized that I haven’t uploaded a savory recipe in quite a while, and most of my savory dishes are curries that usually take at least an hour to prepare, so this recipe is first of all not a curry, and second of all, it takes less than 25 minutes to prepare. This quick buckwheat and vegetable stir fry is the perfect lunch or dinner, and can be easily boxed and taken to work. It’s also rich in nutrients such as fiber, protein and healthy fats.

Buckwheat is one of my favorite “pseudo-grains”, because it is not only naturally gluten free, it also contains all nine essential amino acids, making it a complete plant based protein. It is also rich in iron, a mineral that many vegetarians or vegans usually lack, because it is commonly found in red meat.

Besides from buckwheat, this stir fry combines spinach, tomatoes, broccoli and mushrooms, all of which come with amazing health benefits. Mushrooms, for example, are the only vegetable that can produce vitamin D. The D vitamin is important for absorbing calcium, for our cell growth and healthy bones. Spinach is a dark green leaf, which makes it one of the best sources of vitamin K, which is important for blood sugar regulation and healthy bones. Broccoli also contains lots of vitamin K, but also potassium, which is one of the most important minerals for maintaining a healthy blood pressure. Tomatoes contain lots of antioxidants, which help fight free radicals, and help protect against chronic diseases such as certain types of cancer.

Enjoy!

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This salad will change your perception of salads, because it’s anything but boring. It’s filled with amazing goodness from the broccoli, avocado and rocket (arugula) and the delicious strawberry mint dressing. The avocado and broccoli are so completely different in texture and taste,which makes this salad both crunchy and creamy at the same time. The true hero of this dish, however, is the strawberry mint dressing. The strawberries are not only heavenly sweet, they also add valuable antioxidants to the salad. Antioxidants help protect the body from free radicals, which destroy our cell from within our body. By fighting free radicals, antioxidants help prevent chronic diseases and keep our body and also our skin healthy. The sweetness of the strawberries is underlined by the freshness of the mint leaves. Together, they make the most exciting dressing you’ll ever eat. I promise, it tastes incredible. It also makes the dressing heavenly creamy so you won’t miss cheese at all. As I mentioned, the broccoli gives this salad a crunchy texture, but it also adds a variety of vitamins and minerals to the summer dish. Broccoli has amazing health benefits. One of them is related to the unique fibers that broccoli contains. The fiber binds a certain „bile acids“ which can form cholesterol, thus broccoli can decrease cholesterol levels. Broccoli is also one of the best sources of vitamin C, containing 100% of the required amount in just one cup. You’ll also get 100% of the daily intake of vitamin K, which is important for a healthy bones. Besides strengthening your immune system and bones, it also contains a high level of potassium, which is essential for a healthy heart and a normal ranged blood pressure.
I guess it’s safe to say that broccoli is one of the healthiest vegetables on the planet, and a good reason to make this salad as soon as possible.

Ingredients:
Serves 2:
– 1/2 broccoli head
– 1 avocado
– a handful fresh rocket (arugula)
– a handful fresh pomegranate kernels
– 1 cup (150g) cherry tomatoes

For the strawberry mint dressing:
– 1/2 cup (100g) strawberries
– 1 tbsp apple cider vinegar
– 2 tbsp extra-virgin olive oil
– 2 tbsp chopped fresh mint (about a handful leaves)
– 1 tsp honey or agave if vegan
– salt and pepper

Start by washing and drying the broccoli, then cut it into bite-sized pieces. Steam or boil them for about 3 minutes until they are a little softer but still very crunchy. Take them out of the steamer or saucepan and set aside to cool.

Cut the avocados in half and remove the flesh with a spoon. Remove the stone and cut the flesh into bite-sized pieces. Then put them into a large salad bowl.
Wash and dry the arugula and add it to the avocado.
Remove the pomegranate kernels from the fruit and add about a handful to the bowl, and safe some for decoration.
Wash and cut the cherry tomatoes in half and combine them with the other ingredients in the salad bowl.

For the dressing simply add all the ingredients to a blender or food processor and blend until you have a heavenly creamy salad sauce.

Finally add the broccoli to the salad, pour the dressing on top and sprinkle with some pomegranate seeds.

Enjoy!

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