BOUNTY GARDENS

Ingredients

• 4 cups shredded green or red cabbage (rich in glucosinolates and vitamin C)
• 1 cup shredded carrots (beta-carotene for immune support)
• 1/2 cup chopped cilantro (chelates heavy metals)
• 1/4 cup pumpkin seeds (zinc for immune function)
• 2 tbsp extra-virgin olive oil (enhances fat-soluble nutrient absorption)
• 1 tbsp apple cider vinegar (supports digestion and alkalinity)
• 1 tsp turmeric powder (curcumin modulates inflammation)
• 1 tsp grated fresh ginger (anti-inflammatory and digestive aid)
• 1/2 tsp sea salt (mineral-rich electrolyte balance)
• 1 clove minced garlic (allicin for immune support)
• Optional: For thyroid support, add 1 sheet crumbled nori (iodine for hormone synthesis).
• Optional: For an anti-cancer boost, include ½ cup broccoli sprouts (10–100x more glucoraphanin than mature broccoli).
• Optional: For a fermented variation, replace vinegar with sauerkraut juice for probiotics.

Directions

1. Prepare Vegetables: Shred cabbage and carrots using a mandoline or knife for optimal texture.
2. Make Dressing: Whisk olive oil, vinegar, turmeric, ginger, garlic, and salt in a bowl.
3. Combine: Toss vegetables with dressing and let sit for 10 minutes to activate sulforaphane formation.
4. Finish: Top with cilantro and pumpkin seeds before serving.