Cauliflower and broccoli (as well as Brussels thinly sliced) are cool to eat either raw or just doused with boiling water in a colander. All other additions are optional and can be varied if available at home. This mix is my favorite.
- 3-5 cauliflower inflorescences
- a bunch of spinach
- bunch of cilantro
- 2-3 sprigs of mint optional
- a handful of pine nuts (pumpkin seeds or hemp kernels are also suitable)
- lemon
- olive oil (pumpkin seed oil or truffle)
Divide the cauliflower into inflorescences and chop with a knife. To a large crumb or to the state of couscous (some rub on a large grater). You can leave it raw, or you can fold it in a sieve and pour boiling water over it for a minute. Wash the spinach, cilantro and mint and roughly tear with your hands. Mix with cabbage, add cedar seeds. Season with the juice of a whole lemon and sprinkle with olive oil. Salt (I like to add fragrant Himalayan black salt) and mix. Ideal with mackerel or cod fillets.
Divide the cauliflower into inflorescences and chop with a knife. To a large crumb or to the state of couscous (some rub on a large grater). You can leave it raw, or you can fold it in a sieve and pour boiling water over it for a minute. Wash the spinach, cilantro and mint and roughly tear with your hands. Mix with cabbage, add cedar seeds. Season with the juice of a whole lemon and sprinkle with olive oil. Salt (I like to add fragrant Himalayan black salt) and mix. Ideal with mackerel or cod fillets.
