Winter Salad
This is the time of year, with the seasons changing that our immune systems take a hit! It coincides with the time of year when people feel least like eating really nourishing raw foods! This makes perfect sense – especially if your idea of ‘raw’ is salad based. As you know, we’re doing a bunch of winter dishes in our classes this term, but tonight I wanted to show you how rich and satisfying a ‘salad’ can actually be! Every mouthful of this baby is pure GOODNESS, you will be warm and well after a bowl of this!
5 large Kale leaves
4 broccoli florets
½ red capsicum
handful cherry tomatoes
2 beetroot
1 carrot
1 spring onion
1 inch ginger (optional)
2 tablespoons activated pumpkin seeds
2 tablespoons sprouted sunflower seeds
1 tablespoon hemp Seeds
1 Tablespoon Wakame flakes (sea vegetables are so RICH in minerals, they are a big part of my diet! You can get many types of seaweed at health food stores, organic shops and on iherb)
Chop the vegetables, I use a food processor to blitz the kale and broccoli, you want them a little chunky still. I use the grater attachment for the carrot and beetroot. You don't have to activate the seeds but boy oh boy, do you unleash a nutritional tornado if you do!
Dressing
½ cup Almond butter (I use a raw sprouted one I get from iherb, all the ones made in Australia are roasted, I also make my own)
4 slices of Jalapeños
1 inch ginger
2 tablespoons Tamari
1 tablespoon miso
juice of half a lemon
2 dates
¼ teaspoon cayenne
¼ teaspoon tumeric
Splash of olive oil
Pinch of salt
1/4 cup coconut water
Adjust the seasonings to your palate, but be aware, this tastes really intense until you mix it through the vegetables, so don’t panic!
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