Recipe

Breakfast

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Stovetop Chickpeas
Broccoli
, chopped into bite-sized pieces
Purple Cabbage Heads
, cored and sliced thin
Large Carrots
, peeled and grated
Red Bell Peppers
, diced
Green Onions
, green parts only, sliced on the diagonal
Broccoli Sprouts
Fresh Cilantro
, chopped fine
Sesame Almond Dressing
Cashew Nuts
, unroasted, halved, chopped small
Limes
, sliced into quarters

Thai Broccoli Salad

From the Root Cause Reset Cookbook by Dr. Isabella Wentz
Total time: 10 min
Servings: 2
  • 1 c. Stovetop Chickpeas
  • 1/4 c. Sesame Almond Dressing
  • 1 Broccoli, chopped into bite-sized pieces
  • 1 Purple Cabbage Heads, cored and sliced thin
  • 2 Large Carrots, peeled and grated
  • 1 Red Bell Peppers, diced
  • 2 Green Onions, green parts only, sliced on the diagonal
  • 1/2 c. Broccoli Sprouts
  • 1/2 c. Fresh Cilantro, chopped fine
  • 1/2 c. Cashew Nuts, unroasted, halved, chopped small
  • 1 Limes, sliced into quarters
  • In a large bowl, add the chickpeas through cilantro, and set aside.
  • Drizzle the Sesame Almond dressing over the salad and toss well to combine.
  • Squeeze the lime over the salad, and then garnish with chopped cashews.
  • Serve immediately.
Prep Recipes 2

Stovetop Chickpeas🌐

Total time: 180 min
Servings: 2 c.
Equipment: Stove
  • 1 c. Chickpeas
  • 1 tsp. Baking Soda
  • 1/2 tsp. Kosher Salt
  • 2 Bay Leaves
  • 1 Garlic Cloves, lightly smashed
  • Soak the chickpeas. You can either soak them overnight or try the quick soaking method.
  • - To soak overnight, put the chickpeas in a large bowl and add plenty of water to cover the chickpeas by a good 3 inches. Set aside for 24 hours.
  • - For the quick soak method, put the chickpeas in a pot and add 6 cups of water. Bring to a boil and cook for 2 minute. Turn the heat off, cover and let the chickpeas soak for 1 hour.
  • Drain. In a large cooking pot, put the chickpeas and 1 teaspoon of baking soda. Cook over medium-high heat, tossing constantly, for about 3 to 4 minutes.
  • Add 7 cups of water to cover the beans by several inches. Season with a big pinch of kosher salt (about 1 teaspoon or more if you like). Add the bay leaf and garlic. Bring to a boil, then turn the heat down and simmer, skimming off any foam or skins that float to the top.
  • Chickpeas will cook anywhere from 40 minutes to 1 1/2 hour, or until tender (cooking time will vary depending on the type and freshness of the chickpeas).

Sesame Almond Dressing🌐

From the Root Cause Reset Cookbook by Dr. Isabella Wentz
Total time: 5 min
Servings: 1 c.
  • 1/4 c. Almond Butter
  • 2 tbsp. Coconut Aminos
  • 1 tbsp. Honey | Maple Syrup
  • 3/2 tbsp. Rice Vinegar
  • 1 tbsp. Sesame Oil
  • 1 tbsp. Ginger, grated
  • 1 Garlic Cloves, grated
  • 1 tbsp. Water
  • 1/8 tsp. Salt & Black Pepper, to taste
  • In a small bowl, whisk together the almond butter through 1 tablespoon of water. If the dressing is not thin enough, add a second tablespoon of water. Season to taste with salt and pepper.