Bulgur Salad



  • 1 cup Bulgur
  • 1 broccoli head
  • 1 medium tomato chopped
  • 1 cup chickpeas
  • 1/4 cup chopped onions
  • 1/2 red bell pepper chopped


  1. Soak the chickpeas overnight, they need to be softened before they boil and this will help them be more digestible as well.
  2. Pour one cup of Bulgur to a glass bowl and add 2 cups of boiling water and let the Bulgur grains absorb the water for about  12-15 minutes. After that if there is still some water left drain it.
  3. Boil the chickpeas, bring the water to boil then reduce the heat slightly and simmer for about 30-40 minutes for softer beans.
  4. Cook the broccoli, bring the water to a simmer over medium-high heat, add the florets and steam for about 4-5 minutes until tender. Once the broccoli is ready, rinse with cold water and cut it in smaller pieces.
  5. Saute the onions and red bell peppers for about 10 minutes.
  6. Add all ingredients to a large bowl and it’s ready! (For dressing I added olive oil, vinegar and a pinch of pink salt)


Spinach Broccoli Salad



  • Spinach
  • Broccoli
  • Grape Tomatoes
  • Onions

(The quantity of each ingredient will be up to your preference. You can never eat too many greens)


  1. Place the spinach on the plate.
  2. Place the cooked or raw broccoli (up to your preference) and grape tomatoes on top of the spinach.
  3. Last but not least sprinkle the onions on top of everything and enjoy!


Broccoli Beet Salad




  • 3 whole fresh beets
  • 1 broccoli bunch
  • 1/2 medium onion


  1. Boil the beets until they become soft.
  2. Boil the broccoli until it becomes soft as well.
  3. Cut the 1/2 onion in slices or chop it if you prefer.
  4. Once both the beets and broccoli are cooked, cut them in slices or pieces, place all in a glass bowl and enjoy. (I have added a bit of olive oil, vinegar and a pinch of pink salt as well)