Four Colour Salad
Salad Ingredients
2 medium beets, peeled and shredded
3 medium carrots, peeled and shredded
½ cup cabbage, shredded
few sprigs parsley
1 tbsp pumpkin seeds
1 tbsp sunflower seeds
Dressing Ingredients
1 tbsp flaxseed oil
1 tbsp lemon juice
¼ tsp dulse powder
squirt of Bragg’s liquid aminos
Directions
1. Mix the beets, carrots, cabbage and seeds together in a bowl, tossing with the dressing.
2. Arrange the parsley around the edges of the bowl and serve.
Also in Sides & Salads
Roasted Turmeric Cauliflower
It is an easy way of getting in some anti-inflammatory turmeric into our meals AND some cruciferous vegetables that are high in I3C (indole-3-carbinol) to help with estrogen metabolism!
Tangy Potato and Olive Salad
Are you on the creamy potato salad side or the non-creamy vinaigrette potato salad side? I am a big fan of dijon mustard and olives. I always make a little extra dressing to leave in the fridge for a salad the next day.
Kale Salad with Grapes and Poppy Seed Dressing
In May 2014, a friend and amazing osteopathic manual practitioner, Catherine Cabral-Marotta and I hosted a wellness retreat, Be Well, Live Deliciously. It was a beautiful day at the Ecology Retreat Centre in Mono for 20 of us where we ate well, laughed, did yoga (thanks to my sister Angela!), and ultimately disconnected and reflected on our health. This was one of the salads I made for the day.