Cauliflower “DETOX” Salad

I saw this recipe on The Healthy Foodie blog.  Apparently Adapted from Angela’s Detox Salad.  I grated the broccoli stems and added them too.

INGREDIENTS(yelds about 8 cups)

• 1 head cauliflower, stems removed
• 1 head broccoli, stems removed
• 2 carrots, shredded
• 1 Gala apple, diced
• ¼ cup pumpkin seeds
• ¼ cup sunflower seeds
• ½ cup raisins
• ½ cup dried cranberries
• ¼ cup finely chopped fresh mint
• the juice of one lemon
• 2 tbsp maple syrup
• 1 tbsp white wine vinegar
• ¾ tsp salt
• ½ tsp black pepper
• 1 tbsp organic no-salt seasoning

 INSTRUCTIONS

1. In a food processor (or chop by hand) process the broccoli (no stems unless you grate them) until fine. Add into large bowl.
2. Now process the cauliflower (no stems) until fine and add into bowl.
3. Attach grating blade to your food processor and grate the carrots (or grate by hand) and add to bowl.
4. Stir in the rest of the ingredients and stir until well combined.
5. This salad can be served immediately, or left in the refrigerator to macerate for a couple of hours. It will keep for about 3-4 days in an airtight container.

Strawberry Sour Cream Streusel Cake

I first tried this cake when Val made it.  It's a winner!  It's a Nigella recipe.

For the strawberry purée:

• 8 ounces strawberries
• 3 tablespoons strawberry jam
• 2 teaspoons cornstarch
• 2 teaspoons vanilla extract

For the cake:

• Vegetable oil, for pan
• 3/4 cup sugar
• 2 cups plus 2 tablespoons flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 12 tablespoons (1 1/2 sticks) cold butter, cut into 1/2-inch cubes
• 1 cup sour cream
• 1 large egg
• 1 tablespoon vanilla extract

For the crumble topping:

• 2 teaspoons Demerara sugar

Preparation

1.

Prepare strawberry purée: In a blender,combine strawberries and jam. Make a paste of cornstarch and vanilla,and add to blender. Purée until smooth.Set aside.

2.

Prepare cake:Heat oven to 170 degrees. Oil a 23 cm springform pan and set aside. In a large bowl, combine sugar, flour, baking powder and baking soda. Sprinkle in butter cubes and rub them in by hand until mixture resembles large coarse crumbs. Remove 1/2 cup and set it aside. To large bowl, add sour cream,egg and vanilla. Mix well.

3.

Using a little over half the cake batter,drop dollops of batter into pan. Pat batter across bottom of pan and about 1 inch up sides;mixture will be very sticky and somewhat uneven. Add strawberry purée, making an even layer across bottom of pan and leaving a rim of dough above it. Cover with remaining cake mixture.

4.

Prepare crumble topping:In a medium bowl, combine reserved 1/2 cup dough and Demerara sugar. Stir with a fork to mix. Sprinkle evenly over cake.

5.

Bake cake until lightly golden,about 45 minutes.Cool completely before serving.