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Raw Broccoli, Cauliflower, and Blueberry ‘Caviar’

Serves 4


    Raw Broccoli, Cauliflower, and Blueberry ‘Caviar’

    Raw broccoli and cauliflower are detox superstars, containing nutrients that cleanse, restore, and nourish the body—skin included. Blueberries are known for their antiaging nutrient density and offer natural sweetness to cut the broccoli’s pungency. You can snack to your skin’s content or add this “caviar” to a larger meal!


    Raw Broccoli, Cauliflower, and Blueberry ‘Caviar’


    • 1 head broccoli, florets finely minced, tough stalks reserved for another use
    • 1/4 head cauliflower, florets finely minced, tough stalks reserved for another use
    • 1 cup fresh blueberries
    • 1/2 tsp fine-grain salt
    • 3 Tbsp extra-virgin olive oil
    • 3 Tbsp lemon juice
    • 2 tsp maple syrup
    • 1 tsp Dijon mustard
    • 1/2 garlic clove, grated
    • Vegan crackers or toasted bread or butter lettuce cups, to serve (optional)


    Per serving:

    • calories146
    • protein2g
    • fat10g
    • carbs13g
      • sugar8g
      • fiber3g
    • sodium345mg



    To large bowl, add broccoli, cauliflower, blueberries, and salt, tossing to combine.


    In small glass jar or bowl, combine oil, lemon juice, maple syrup, mustard, and garlic. If using jar, shake to mix; if using bowl, whisk. Add dressing to broccoli mixture and toss well to combine.


    Cover and refrigerate to marinate for at least 1 hour and up to 2 days. Serve caviar on top of crackers or toasted bread or lettuce cups, if desired.



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    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.