Recipes from Spring 2017 issue of True Natural Health



1 large broccoli

⅓ cup roughly chopped sun-dried tomatoes

¼ cup shallots or red onion chopped finely

3 radishes, sliced thinly

¼ cup sunflower seeds (or pepitas)

⅓ cup dried olives to garnish, sliced



4 ripe tomatoes (instead of olive oil for a fat-free dressing)

2 Tbsp fresh lemon juice

1 tsp honey or agave nectar or coconut nectar

1 clove garlic, minced

½ tsp dried oregano

¼ tsp organic herb salt

Pinch red sweet paprika

(Healthy pantry staples are available via here (affiliate link)


  1. Separate florets of broccoli and slice into bite-size pieces. Place in bowl and toss together with sun-dried tomato, shallots or red onion, radish and sunflower seeds.
  2. Blend together all the dressing ingredients until emulsified. For best flavour, let the salad dressing rest for 30 minutes before serving.
  3. Drizzle the dressing over the salad and toss well.
  4. Garnish with dried olives.