Broccoli & Corn Salad by Susan Marque My students are really liking this with many veggie combinations. Daikon added is really good as well as turnip.
The amounts in parenthesis are approximate for one person. Make as much as you would like. Ingredients:
- Sweet corn (1/2 ear)
- Veganaise or other mayonnaise (2 Tablespoons) Ume plum paste (1 tsp.)
Peel the stems of the broccoli. Cut off the end of the stalk where it is the woodiest but keep the rest of the stem. Chop both the stem and florets. If using fresh corn on the cob you may steam the corn first and then cut the kernels off the cob. Bring about an inch of water to a boil in a pot. Add a steamer basket on top and place the vegetables in it. Steam for 5-10 minutes until the broccoli is soft and the corn is done. Remove from the steamer and place in a mixing bowl. Combine 1 tsp. Ume paste with 2 Tablespoons of Veganaise. Depending on how much broccoli and corn you use you may need more or less of the dressing. Mix the dressing with the vegetables well.
Susan Marque is a food coach based in Santa Monica, California. She has been teaching her whole foods approach to health since 1997 while helping people to achieve their goals through the choices they make in diet and mind. Her distinctions have helped people with easy weight loss that stays off, creating more vitality and energy, clearing ailments and feeling better on every level. Susan has written three Fast and Easy Cookbooks, and co-created the Beyond Weight Loss™ seminars. Susan is certified in NLP, Hemispheric Therapy™ and Belief Relief. Please visit www.susanmarque.com for many more resources including articles, recipes, helpful links, and her free monthly newsletter. Susan may also be contacted directly at 310.453.7525
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