Thank you, thank you, thank you for making the Hurricane Sandy fundraiser such a success! As of Monday morning, we’ve raised an unbelievable $8,075. I’ve heard from so many of you all over the world who’ve donated and it really warms my heart to see so much support pour in.
As some of you may have noticed on Friday afternoon, we have a brand new fundraising page. A team member from Canadian Red Cross, Catherine, reached out to me on Friday offering us a fundraising page with zero transaction fees. Of course, I jumped on it. A big thank you to the entire Red Cross team who put together this spiffy web page in such a short amount of time.
If you donated through the original Canada Helps fundraising page – first, thank you, and second, please rest assured that I’ve added all of your names to my giveaway spreadsheet. The same goes for those of you who left your emails in the comments.
Due to the response this fundraiser has had, I’m extending the giveaway until the end of the day on Wednesday November 7th. This is also the same day my blogiversary Blendtec giveaway (don’t forget to enter!) ends, so I will announce winners from both giveaways in my following post. As for the fundraiser itself, well, I’ll keep that running as long as it’s raising money. You can now find it on the right sidebar of my blog.
Now, let’s talk feel good foods. This crunchy, nutritious, vibrant salad is what I like to call a bowlful of balance during a chocolate-filled October. I made this last week when my body declared it was time to give the Halloween candy a rest. The Detox Salad was on my mind, but I had to improvise with ingredients on hand – Honeycrisp apples, brussels sprouts, carrots, and celery. It turned out lovely! After I polished off this salad in less than 24 hours, I felt good enough to resume Twix eating once again. See? Balance.
1 year ago: Peanut Butter Chocolate Pillows
2 years ago: Mini Cinnamon Chocolate Cupcakes
Fall Detox Salad
Yield
8 cups
Prep time
Cook time
0 minutes
Total time
Inspired by Detox Salad.
Ingredients
- 400 grams brussels sprouts (about 18), washed and stems removed
- 280 grams carrots (about 2 large), peeled
- 1 apple, diced (I used Honeycrisp)
- 1 large celery stalk, diced
- 1/2 cup sunflower seeds
- 4-6 tbsp raisins
- 2-4 tbsp fresh lemon juice, to taste
- 1/4 tsp fine grain sea salt or Herbamare, or to taste
- 1 tsp fresh Thyme leaves (optional), or other herbs of choice
- Pure maple syrup, to taste
Directions
- Add the grate/shred blade to food processor. Turn machine on and drop in the brussels sprouts to shred. Now drop in the carrots to shred. Alternatively, you can finely chop brussels and shred carrots with a hand-held grater. Transfer to a large mixing bowl.
- Stir in the diced apple, celery, sunflower seeds, and raisins into the carrot and brussels sprout mixture.
- Add lemon juice, salt, pepper, and optional fresh thyme to taste. Add a small amount of maple syrup (about 1/2-1.5 tsp) to take the edge off the lemon juice. Sprinkle with cinnamon if desired. Serve & enjoy!
Nutrition Information
(click to expand)
You may notice my blog header no longer looks like a gardening blog. I’m happy to be back to food – to be honest, I don’t know what I was thinking with my last header. I now have an artist working on my blog logo, so that should be ready to show you by the end of the year. Baby steps… :)
I made the salad last night.. So Delish. Just what I needed to start the week! thanks for all your great food ideas.
That salad looks amazing! And your new header is awesome – great pics! :-)
I have loved the past 3 (or is it 4) headers and never once thought about it being a gardening blog. My own blog was slapped together on PicMonkey in like 5 minutes because I can’t afford to pay someone to make me a decent one. I totally understand.
This salad sounds delicious minus the celery. I understand it’s benefits but there will never be a time when I will eat celery. EVER! Raw, shredded brussel sprouts is a brand new idea to me. I’m definitely intrigued.
I’ve been on a soft cleanse this week so adding this in for a few meals fits perfectly! Thank you!
Your salad looks unbelievable!! Love the new header!
Thank you for the inspiration to eat for my body, my soul and my children. Yesterday you sparked me to get my kids involved in preparing a healthy lunch for their Daddy. It was a great day. Thought you might enjoy it… http://greenowlart.blogspot.com/2012/11/lunch-for-daddy-teaching-healthy-choices.html
so cute, thanks for sharing!
I just donated and saw you’re at over $9300!!!!!!!!! When you made a goal of $3K I had a feeling your wonderful blog readers might blow that out of the water! It’s so great to see how everyone has responded. Thank you so much for setting it up, as those people desperately need every penny.
P.S. I agree that the past header was a bit garden-y/vine-y! It was nice but probably not exactly what you wanted to convey. But ultimately your header isn’t what’s most important as I’m looking forward to whatever recipes and posts you have in store for the future! Oh, not to mention the COOKBOOK!!! :-)
haha I love “vine-y” ;)
SO amazing that so many people are coming together to help one another in a time of need – thank you Angela for providing us with the opportunity to help :)
The original detox salad is one of my go-tos when I need to feel refreshed, so I’m sure this new version will also be a hit!
Just to clarify-the brussel sprouts are raw? This is just my kind of thing but I’ve never eaten raw brussel sprouts!
Yes they are – I hadnt had them raw before but I quite liked it in this salad. More mild than I was anticipating.
How did you know as I was reading this I was eating leftover Halloween candy?? hahahha this salad is just what i need! I will certainly be making this soon!! And lol about the gardening thing, but i do like the new header and can’t wait to see what it will be soon!! And congrats on your fundraiser and thanks for giving us all a place to get involved!
What a great combination of veggies and fruits and nuts. Perfect for fall! I will definitely be whipping up a batch of this very soon. My salad-in-a-jar for today: chickpeas, artichoke hearts, blue cheese, mixed greens, cherry tomatoes, cucumbers in goddess dressing.
Hi Angela!!
My husband is a manager in the New York branch of Banco do Brasil. He asked me how was this fundraising site created. He wants his company to create one too, especially considering the large brazilian community that was affected. I wrote to Red Cross, but didn’t receive any answer yet (I guess they are working like crazy!). If possible, could you contact the person who helped you to establish the fundraising site or give me his/her contact?
Thank you very much!!!
Hi Carla,
Are you looking to fundraise through the Canadian Red Cross? If so, I would try contacting [email protected]
Goodluck!
If this is what detox looks like, I’m in!
Yes! I could go for something detox-ish. :) Looks great!
this salad came just in time, I’ve been feeling soooo grossed out (though not allowing myself to feel guilty!) about the amount of chocolates and sweets I’ve been consuming. Even two green monsters a day can’t cancel out copious amounts of chocolates and vegan treats :) made this but subbed the brussel sprouts with broccoli and the sunflower seeds with walnuts because that’s what I had on hand :)
This salad looks incredible!!! And, that’s so awesome about the Hurricane Sandy fundraiser :D.
I just love you for sharing this post. The salad looks colorful and so yum that I cant stop myself to preparing it for tonight. I cant wait anymore. :) Thanks for wonderful recipe.
I feel like I should probably just grate the Brussels sprouts and carrot by hand cause even I would find a way to not attach the proper blade to my food processor, which means I’ll have this salad made by the time you get your new header!
I made this for lunch today, it was delicious! My mom is suffering through a terrible cold right now, I think I will take her a big bowl on my way to pick up my girls from school! Thanks for a tasty, healthy recipe!
Thank you so much for all of your fund raising success. Everyone in the U.S. appreciates it. Canada has long been a good neighbor.
I made this salad on Monday–it’s amazing! I didn’t have any thyme, so I skipped that, and, as I almost always do, I went a little nuts on the cinnamon. So delicious and filling for lunch! Thank you!
So glad you enjoyed it!
This salad is so.so.good!!! And the cinnamon bun granola currently smells so good in the oven!! Thank you for all of your dedication to your site. I have been loving your recipes for quite some time:)
Where can I find out who won??
I will be announcing the winners in today (Fri Nov 9th) post :)
I made this for dinner tonight, it was amazing! Even my 3 year old gobbled it up. Thank you for the great recipe.
this was soooo delicious!!!!
This salad is SO good I can’t stop talking about it to my friends……..or eating it!
Thank you!
kat
This salad tasted great! I used chopped almonds instead of sunflower seeds, and added green onions. Wasn’t sure how the raw brussels sprouts would work, but they turned out pretty much like shredded cabbage — a delicious fall slaw.
that looks really good!
Looks so good!! I didnt know brussel sprouts could be eaten raw!
This was yummy and just what I needed after a few days of too many candied almonds and pumpkin biscotti! I added garbanzo beans, a few tablespoons of reduced fat vegan mayo, and used fresh parsley and dried thyme because the store was out of thyme today. I also diced everything in the food processor to save time. I never thought to use Brussels sprouts like this but I will continue doing do because it is awesome! Thanks for a great salad idea!
This salad is so yummy, and so healthy! I have really been enjoying it. I made one small change that I wanted to share with you and your followers. I found that the salad got a bit dry the second day so I added some pineapple juice to moisten it up. The extra liquid was just the trick and the flavor very complimentary.
You know, I’m not a vegan. I tried it once to rip-roaring failure. At the same time, your recipes are so fabulous that when I need an extra dose of veggie goodness, I stop by this blog. This reminds me of a breakfast I used to eat of just apples, raisins, carrots, and cinnamon, but then takes it to salad heaven! I can’t WAIT to make this! You’ve made so many of my lunches meat-free that it’s amazing.
The maple syrup and lemon combination is delicious, and I’m always looking for new ways to eat brussel sprouts! This is my new favorite salad. Thanks!
thank You! Thank You! I, as a rule, hate salads…boring! But ur pictures of this salad were so pretty, I thought I’d give it a go…well, I couldn’t be happier…YUM! I finally have a salad I can not only eat but enjoy! My doctor thanks you:)
That is great to hear!
This was by far the best salad I have ever made in my life!! Thank you so much for this recipe, it will be made for weeks to come! I also used a lemon herb dressing that I made before + maple syrup and it was to die for.
I have been reading your blog a lot lately!! I even made your lasagna for New Years Eve and a ton of non vegans loved it. Sad to say I finished it yesterday – raw taco salad is next!
Keep up the great work, you seem like a beautiful person inside and out!
First time I have made a salad with brussels sprouts and really enjoyed it! Loved all the beautiful colours as well. Great recipe.
I’ve had this recipe on my “to make” list and realized today I had all the ingredients. I whipped it up in no time and it’s delightful! All the ingredients go so well together! I love the crunch of the sunflower seeds and apple, the raisins and lemon juice give it the perfect sweetness and I love the inclusion of the shredded brussel sprouts! It will be my go-to salad this week. Thank you.
This was So good! I love that the brussel sprouts are prepared raw. You have such a gift, thank you for sharing your amazing talent with us.
Hi there, I’ve made this salad twice now and I absolutely LOVE IT. One thing I do is change out 1/2 the amount of Brussels sprouts for cabbage (purple is really pretty). Made it for a party last night and it was the biggest hit of all the food there. Thanks so much for your recipes – really great stuff!
This salad was not good :( I threw out the whole thing. And not to any fault of the recipe itself, it’s just not my thing and I kind of knew that going into it but I really wanted to give it a try cuz it looked good. Too dry for me…I need a real kind of dressing on things like this and that seemed like it would defeat the purpose this salad was supposed to serve so all wasted…thankfully I only made half the recipe, I guess.
It really looks awesome. I will try the recipe! Thanks!
This came out really good! I recently discovered that brussel sprouts worked wonderfully as a salad base when I came across & made a recipe that included quinoa, pecans, and cranberries with an orange vinaigrette. For this I used sage instead of thyme & added an 1/8 tsp of cinnamon as well as cardamom. Just a wonderful combination of flavors!
So, I know this recipe is vintage, but it looked so amazing I had to try it (and I have worked my way through just about every OSG recipe from 2013 and beyond and the entire cookbook!)
It is incredible. I was blown away by how much I enjoyed the flavor combinations. It might be one of my favorite salads ever (and that’s even including the Rad Rainbow Pad Thai!) The deep freeze of Upstate NY had me hankering for something fresh yet hearty- this hit the nail on the head! It’s AMAZING! I’m surprised it’s not more popular than it already it. The sweetness/saltiness combination are satisfying, yet my gut feels healthy. I predominately eat only OSG but I was looking for a good cleansing boost after overindulging on Moroccan Yam Burgers and Fudgy Mocha Pudding cake (I ate about half the cake before I read the whole “9 servings” bit… ) Thanks so much for keeping it fresh!
Great salad!! thank you… cant type anymore cause my cat keeps getting in front of the ipad lol he is very persistent
How far in advance can you make this salad? I am thinking of using it for a fall dinner party.
I personally thought this was better the next day and since all the ingredients are “sturdy,” I would think it would be good 2-3 days later too.
After moving across country this past week and not eating well as we got settled I knew we needed to detox from the bad food. I made this for dinner this evening along with some baked shrimp and pita and my husband raved about it. He wants this every week! I substituted dried cranberries for the raisins as we both don’t care for raisins and it worked well. Used a honey crisp apple and it was perfect. Thanks for a great recipe!
This is SO GOOD! I cannot stop eating it! I definitely don’t feel like this is a detox recipe (even though it is) because it’s SO GOOD! Did I mention it’s SO GOOD?! :)
Made this for a potluck and got lots of compliments. I’ve always liked it but keep forgetting how good it is. Thanks for a great recipe.
So glad you enjoyed it, Heather!