Cruciferous Vegetables Rice Topped with Onions

1 cup cauliflower florets
1 cup broccoli florets
1 cup shredded red and green cabbage
1 celery stick
Juice from one lemon
1 teaspoon turmeric powder
Pinch of pepper
2 red onions ((previously sliced to enhance phytonutrients)
2 garlic cloves (previously diced to enhance phytonutrients)
1 tablespoon extra virgin olive oil
Handful of cilantro
1. Lightly steam cauliflower, broccoli and cabbage
2. In a saucepan add olive oil, sauté garlic and onions until translucent. Remove from heat.
3. In the food processor add cruciferous vegetables and celery stick in pieces, run the machine to obtain a rice – like texture. Add cilantro and mix by hand.
4. Serve in plates starting with a layer of rice – like vegetable mixture and top with onions.
5. Drizzle more olive oil if desire and add a green salad as a side.
Recipe by Wendy Alfaro –



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