Unicorns seem to be all the rage these days.
Unicorn onsies. Unicorn toast (not to be confused with Mermaid toast). Unicorn lattes (yes people … they’re real! Served up in Brooklyn at The End).
So I got to thinking … what about Unicorn … salad?
True. Unicorn salad is not nearly as sexy as a plush adult fantasy nighty or a symphony of fantastical colors in a coffee mug, but hey — even unicorns need some nutrition, right?
So here she is — the most colorful salad I’ve ever made. The base is a rainbow of cauliflower rice (grated cauliflower sautéed to be rice-like). You can find these beauties at farmer’s markets or health food grocery stores. They’re not always stocked, but when you find them, you know what to do:
MAKE UNICORN SALAD!
3 heads cauliflower (I used purple, orange, and green), grated
1 small jalapeño, diced
1 small fresno pepper, diced
1/4 red onion, diced
2 T coconut oil
sea salt to taste
1 t dijon mustard
2 T extra virgin olive oil
1/2 lemon, zest and juice
1 /2 orange, zest and meat chopped
salt and pepper to taste
1/4 cup golden raisins
1 cup wild arugula
2 T hemp seeds
For toasted breadcrumbs:
1/4 cup panko breadcrumbs (can be bought gluten free)
1 t coconut oil
1 t salt
1 t smoked paprika
Using the largest side of a grater, grate the outer part of the cauliflower heads (don’t grate to the stem … the color lives on the outer part. Save the remaining cauliflower to steam, or chop up and freeze). This is often referred to as cauliflower ‘rice’. Place all of the grated cauliflower into a bowl.
Heat the coconut oil in a large skillet over medium heat. Sauté red onion, jalapeño, and your fresno pepper for 5-7 minutes, or until they begin to soften. Toss in the cauliflower with salt to taste, and mix well until all of your veg is lightly covered in oil. Make sure the contents is spread evenly in the pan, then cover for five minutes. Give it another good stir (we want it to soften and get a slight golden hue), spread evenly again, and cover for another 3 minutes. Remove from heat.
In a small frying pan, warm up the additional teaspoon of coconut oil over medium-high heat. Toast breadcrumbs with it’s spices for roughly three minutes, stirring often with a hawk eye. These babies burn easily, and we don’t want them brown — just golden.
Combine all dressing ingredients and whisk well.
Toss everything into a bowl and mix ‘er up! Voila! A salad worthy of a unicorn.
*Preheat oven to 350°
This recipe, along with many others, can be found in my book, Aim True.
Photo: Lesley Unruh
Styling: Cynthia Groseclose
Why you should try it:
natural tooth whitener powerful detoxifier
natural blackhead remover/facial purifier
What you’ll need:
a bottle of activated charcoal capsules (available at most natural food stores)
bentonite clay (for the face mask) raw apple cider vinegar (for the face mask)
Give it a whirl:
1. To try it as a natural tooth whitener, remove the outer casing of one activated charcoal capsule and pour the powdered contents into a small bowl. Don’t wear anything white! This can get messy, so lean over the sink and be prepared to wipe the sink down afterward. Wet your toothbrush and apply your normal toothpaste (I recommend natural brands without the added chemicals). Dab the toothpaste in the charcoal and brush as you normally would. (If you’re hardcore, skip the toothpaste, and just sprinkle enough charcoal on your wet brush to cover the top.) Don’t forget to smile at least once at someone in your house while you’re doing this!
2. Brush as you would with toothpaste. Rinse out your mouth well (avoid swallowing the charcoal), and then brush again with a regular round of toothpaste.
3. To try it as a face mask, remove the outer casing of two activated charcoal capsules and pour the contents into a small bowl. Mix this with 1 teaspoon bentonite clay and 1 1⁄2 teaspoons raw apple cider vinegar. Apply a thin even layer of the mixture to your cleaned face, avoiding your eyes and hair.
4. Allow the mask to dry for 5 to 10 minutes
5. Remove it with warm water and a soft hand towel.
For more homeopathic recipes, pick up a copy of my book, Aim True.
Photography: Cheyenne Ellis
Text: Excerpted from Aim True