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Broccoli and Chickpea Salad + Local Choice Farmatherapy

Posted Jan 12 2013 8:02pm
Good Afternoon and Happy Saturday!

I hope everyone is having a great weekend.  We started out the weekend with a school dance and a  sleepover.  Followed by a basketball game, birthday party  and a long boarding event today.  While the kids were attending their events, Steve and I went and checked out a cool new grocery store called Local Choice Market .

Local Choice Market

This is a very cool grocery store located in the Pearl District and I absolutely love the concept.  Local Choice is the place to go to pick up fresh local, organic, seasonal produce and meat and seafood. Or sit down and enjoy a meal from the Delicatessan offering Portland’s most delicious selection of meats, cheeses, sandwiches, salads, soups, and hot and cold dishes.  There is also a Coffee Bar, Beer and Wine  Bar, and my favorite the Farmatherapy Bar!

Local Choice also offers a “Farmatherapy” bar.
With guidance from Portland Naturopath Dr. Greg Eckel, co-founder of Nature Cures Clinic and Certified Nutrition Therapist Maria Zilka, Local Choice Produce Market offers a smoothie and juice bar featuring the freshest local or certified organic fruits and vegetables. Whether customers are just looking for the perfect glass of fresh orange juice or are ready for a serious cleanse, the Local Choice “Farmatherapy” program covers all the bases.

I picked up the # 6- Beet, Carrot, Celery, Spinach Juice.  Yum!

We only had about 15 minutes to check out the Local Choice Market but will definitely be coming back for a meal soon!  Hmm..... maybe tomorrow.

In the meantime, I have been thoroughly enjoying the recipes in Whole Living Magazine and whipped up this beautiful and delicious Broccoli and Chickpea Salad.

Broccoli and Chickpea Salad
I tweaked the recipe just a bit.  I used sunflower seeds instead of pine nuts and did not feel the need to use as much olive oil as the recipe called for.  

adapted from Whole Living Jan/Feb 2013
Ingredients DirectionsSteam broccoli florets until just tender, 5 to 7 minutes. Once cool, chop and combine with chickpeas, scallions, parsley, and sunflower seeds.In a bowl, combine garlic, mustard, honey, lemon zest and juice. Slowly add oil, whisking to emulsify, and season with salt and pepper.Drizzle broccoli mixture with dressing and adjust seasoning.Cook's NoteRefrigerate salad in an airtight container up to two days.This salad is AMAZING and Green.  I love the way green veggies make me feel and have been trying to add as many of them into my diet as possible.   I am tweaking my diet just a bit and slowly seeing the results.  Yay!

On that note, I am off to pick up one of the kiddos.  Have a great evening.

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