Kale and Beet Salad
4 cups kale, chopped
4 medium beets
½ cup walnut halves
1 can of tuna
Dressing:
¼ cup extra-virgin olive oil
Juice of 1 lemon
1 Tbsp apple cider vinegar
½ tsp dijon mustard
½ tsp sea salt
- Bring a pot of water and beets to boil on the stove for 30 minutes.
- Drain and let sit in cold water until the peels of the beets are easily removed.
- Shred beets using cheese grater and place in a bowl with walnuts and tuna.
- In another bowl combine kale with dressing ingredients and massage for 1 minute to soften the kale. Combine with beets and enjoy!
Also in Youthful Glowing Skin
eCourse - 4 Weeks to Youthful Glowing Skin
My new eCourse “4 Weeks to Youthful, Glowing Skin" is now available!
You can purchase the course online and you will receive 8 pre-recorded video lessons by email, delivered over the course of 4 weeks. You will also get access to a private playlist of videos, just in case you prefer to binge-watch. ;)
You can purchase the course online and you will receive 8 pre-recorded video lessons by email, delivered over the course of 4 weeks. You will also get access to a private playlist of videos, just in case you prefer to binge-watch. ;)
Cabbage Sesame Salad
Cabbage is wonderful for estrogen metabolism as it is high in I3C, indole-3-carbinol. A cheap vegetable that packs a powerful nutritious punch!
Steamed Brown Rice
A staple to know how to cook. You can also soak the rice overnight to make it easier to digest and absorb and to decrease cook-time!