I am loving me my plant based food this Monday lunchtime!
I don’t know about you but the weekend is always the time for me to loosen my corset strings, dietary speaking! I like to have a glass of wine and if I am eating out I like enjoy my food and eat without feeling regretful or anxious. That is why I often plan to make this delicious nutrient dense salad for lunch or as a side to supper on a Monday.
Kale is a superfood, rich in antioxidants that can help protect you from cancer. With it’s dense nutritional profile, kale provides vitamins K, A, C and the B group of vitamins and the minerals calcium, iron and magnesium. Think of it as your multivitamin with added fibre!
Grated raw beets are very supportive of liver function and so help the body to detoxify. Beets are also anti-inflammatory, something they have in common with the healthy fats contained both in the creamy avocado and crunchy, sweet pine nuts.
The secret ingredients in this recipe however lie in the dressing which contains the very cleansing, anti-inflammatory and anti-cancerous spice turmeric, and flax oil, which is high in omega 3 fatty acids, so beneficial to brain health.
What will really blow you away however, is the flavour of this salad. Creamy, crunchy, sweet and spicy, you can feel smug about your super-healthy lunch without the depressing feeling that Monday is an inevitable day of penance!
- 1 bunch kale
- 1 avocado diced
- 1 small beet grated
- 1 tbsp pine nuts
- 1/2 tbsp coconut oil
- 4 tablespoons flax oil
- 1/2 teaspoon dry ground turmeric
- 1 tb raw apple cider vinegar
- 1 tbs tamari
- 1 tbs maple syrup
- 1 clove garlic (minced)
- Sea salt/ pepper
- Chop the kale finely and place in a glass bowl
- Take coconut oil and massage into the kale with your hands for 1 minute until the kale softens
- Grate beetroot over the kale
- Add diced avocado
- Combine all of the dressing ingredients into a jam jar and shake vigorously
- Add to salad and combine gently to avoid crushing the avocado
- Top with pine nuts
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