Karman made a Cauliflower Cranberry Superfood Salad and talked about foods that promote sleep. (see recipe below) Karman will be signing copies of her new book Eat to Sleep on Saturday, June 29 at 2pm at Parnassus Books, 900 Hillsboro Pike Suite 14 Nashville, TN 37215. For more information, visit Karman’s blog at, www.thenutritionadventure.com.
Cauliflower Cranberry Superfood Salad
1 small head of cauliflower (about 3 1/2 cups florets)
1 cup finely chopped lacinato kale
3/4 cup dried cranberries
1/2 cup finely diced red onion
1-15 ounce can garbanzo beans, drained and rinsed
3 tablespoons raw pumpkin seeds
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 garlic clove, minced
pinch of salt
black pepper to taste
1. Place the cauliflower florets in the bowl of a food processor until 3/4 full. Use the pulse button to process the cauliflower until it is broken down into rice-sized pieces. Using a spatula, remove cauliflower from food processor and place in a large mixing bowl.2. Add the kale, dried cranberries, red onion, garbanzo beans, and pumpkin seeds to the cauliflower. Mix well.3. In a small bowl, whisk together the olive oil, balsamic vinegar, and garlic. Pour over the cauliflower salad and mix well.4. Season the salad with a pinch of salt and add black pepper to desired taste. Serve chilled. Salad will keep for up to 3 days in the refrigerator.
