Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4, a full soup bowl
This recipe is adapted from The Healing Kitchen.
1 head broccoli (or use florets from Costco. I buy multiple bags and then freeze them)
1/2 c parsley
2-4 green onions, sliced
1/4 cup chopped fresh mint leaves
6 radish (omit for mold/histamine)
3 tbsp organic extra virgin olive oil
2 tablespoons lemon juice (omit for mold/histamine)
1/2 tsp sea salt
- Place the broccoli in a food processor and chop until it looks like rice. Do this in batches until it is all done and place in a large bowl.
- Pulse radish in the food processor. Add to the broccoli.
- Mix the broccoli and radish with the parsley, mint and green onions.
- In a small bowl, whisk together the olive oil, lemon juice and salt. Toss over the broccoli mixture.
- Place in individual servings and freeze.
- These freeze really well. You can heat it in the microwave, but I prefer to put it in the fridge the night before and eat it cold in the morning. For breakfast serve with meatballs or chicken patties.
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