Carrot and cauliflower raw vegetables

Ingredients for 1 servings:

• 150 g carrot(s)
• 80 g cauliflower leaves (the small inner ones)
• 1 tbsp apple cider vinegar
• 1 tsp coconut blossom sugar
• 1 tbsp pumpkin seeds
• ½ tsp flaxseed, light
• Salt and pepper, freshly ground

Instructions

Working time approx. 10 minutes; Rest time approx. 15 minutes; Total time approx. 25 minutes

only the leaves are used

With cauliflower, you usually only use the florets. Here, however, only the smaller inner leaves with their ribs, which are not cooked, are cut off, washed, and cut into smaller pieces. Remove the thick, outer leaves first. Peel the stem and also cut into small pieces. Peel the carrots (only wash organic carrots thoroughly) and also cut into small pieces. First, put the carrots in a food processor and chop, but not too finely. Now add the cauliflower leaves and stem pieces and continue chopping until the desired size is reached. Place everything in a bowl. Add the apple cider vinegar, coconut blossom sugar, salt, and pepper and mix thoroughly. Let it sit for about 15 minutes, then add the pumpkin seeds and flaxseed to the raw vegetables.