Broccoli-Cranberry Salad with Cashew Curry Dressing

I love cookbooks and I have a favorite recipe magazine that sends me monthly eye candy that I try and convert into a metabolic balance friendly recipe. This month the Broccoli-cranberry salad with cashew curry dressing arrived and I decided it was worthy of adding to my “this will work,” pile.  If you are still in the strict phase of metabolic balance, you will skip the oil and please remember you do not get a second fruit with this meal even if you say pretty please.

Ingredients:

  • Cashews (unsalted) Remember this nut is your protein for this meal so measure accordingly. If you don’t have cashews, use a nut on your plan and pretend the are cashews.
  • Broccoli
  • 2 red onions
  • Dried cranberries (Ask your coach about how you should weigh dried fruit.)
  • Curry powder
  • Olive oil
  • Apple vinegar
  • Salt and Pepper

Instructions:

Salad:

  1. Put the cashews in a pan and add water until they are covered.  Cook for about 10 minutes. Remove the Cashews from the pan, dry them and let them cool.
  2. Clean your Broccoli. Cut the broccoli into small pieces (not just little trees but cut them into micro Bonsai like trees.)  Throw your cut broccoli into boiling salted water without splashing and cook it for one minute. remove the broccoli and strain in a sieve.  Rinse the Broccoli with cold water to stop the cooking. (Your broccoli will be a beautiful shade of green.)  Pat your broccoli dry and set it aside to cool.
  3. Chop your Cooled cashews into big chunks and place them in a pan without oil. Roast them. Be careful!  One minute they will look nice and pretty and the next they will burn.  Do not get distracted and look away during this process.  If you have never done this before, buy an extra bag of nuts and turn off your smart phone while cooking.
  4. Cut up your dried cranberries. you can do this with a blender or with a knife. One way is faster and messier. I like using the blender.
  5. Peel your onions and dice way so that you have very small pieces of onion.

Sauce:

  1. Take some of your cashews and put them in a container. (blender)
  2. Add curry powder, water, olive oil and vinegar.
  3. Blend the ingredients.
  4. Add salt and pepper to taste.
  5. If you need to sweeten this sauce add a sweet vegetable to the dressing such as beets or carrots.  If you want to make it a treat meal, add honey.

Note:  All food need to be balanced in flavour. We will discuss balancing flavors tomorrow.

 

2 thoughts on “Broccoli-Cranberry Salad with Cashew Curry Dressing

Leave a Reply

Please log in using one of these methods to post your comment:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s