by Chef Tina Martini
This twist on traditional coleslaw is a powerhouse of phytonutrients. Crisp Jicama is is a refreshing change and is great on a crudite platter as well as in our slaw. Try to get the fresh horseradish root, but prepared in the jar will work as well. You decide how spicy you want your dressing to be. Use it on baked potatoes, and roasted Asparagus.
- 1 cup jicama, julienne
- 1 cup broccoli florets
- ¼ cup flat leaf parsley, chopped
- ¼ cup purple onion, minced
- ¾ cup grapeseed oil mayonnaise
- ¼ cup lemon juice
- 2 tsp fresh horseradish, shredded
- 1 tblsp honey
- Toss first four ingredients together in a bowl and set aside.
- Combine grapeseed oil mayo, lemon juice, fresh horseradish and honey in a separate bowl.
- Pour over vegetables and toss to coat.
- Chill and serve .
Horseradish rich in Isothiocyanates, which helps to relieve pain, reduce inflammation, prevent tooth decay and stimulate metabolism. Broccoli is a powerful weapon against hormone-based cancers (prostate, cervical, breast and lung.) Its Sulforaphane and Indole-3-Carbinols prevent damage to cellular walls. Parsley is rich in Apigenin, the natural plant compound thought to decrease a woman’s risk of ovarian cancer, researchers from Brigham and Women’s Hospital and Harvard Medical School have found. Grapeseed oil is the only oil we know of that actually removes plaque from the arteries. .
|by Chef Tina Martini, “The Medicine Chef” @MedicineChef | Facebook
Chef Martini is an experienced, well-versed television personality with a successful and proven track record. She holds a doctorate from Bastyr University in Naturopathy and a Nutrition degree from San Diego State University. She mixes cooking with nutrition, fitness and wellness!