“Healthier” Broccoli Salad
A few weeks ago my mother was diagnosed with Diabetes and I have suspicions about myself (awaiting my own blood tests). My mom has always like a broccoli salad that was traditionally made with mayo, bacon, sugar and raisins – not such a good idea for her now. After her diagnosis I spent a few weeks with my parents to help create the foods they love with a diabetic friendly flare. This particular day I served this with a fresh caught piece of Copper River Salmon (they live north of Seattle) and it was a huge hit! If you are a Diabetic or have a family history I recommend that you research Yacon – I am very excited to have found this and hope to see it in more stores very soon!
2 large heads of broccoli, cut into small bite-size pieces
1 cup raw almonds, chopped roughly
½ Vidalia or other sweet onion finely diced, red would be great as well
6+ tablespoons Grapeseed oil vegenaise
3 tablespoons Braggs apple cider vinegar
2 tablespoons Yacon syrup or Agave Nectar
1/2 lemon juiced
Pinch of Himalayan salt
Pinch of nutmeg
After chopping the broccoli, almonds and onion place ingredients a large bowl. In a smaller bowl whisk together the Grapseed oil mayo, Braggs, lemon juice and Agave or Yacon. Add salt and nutmeg. You can play around with the level of sweetness to your tasting. Pour dressing over the broccoli mixture and toss to be sure the dressing covers thoroughly. Salad can be made well ahead of time and refrigerated – but remember that the acid in the Braggs will “cook” the broccoli after a while so if you want that delicious crunch plan to eat it within a hour or so.
As I have mentioned in past recipes, Agave Nectar is a great sweetener for Diabetics because it releases into the blood much slower that most other sweeteners. If you can find Yacon try it out – it is even better!
