Beet it Rainbow Salad (yup, I went there)

beets

I am a delicate flower. I get trembling cold if I eat a lot of raw food in the wild north of Canada (as cold causes constriction). Sensual lovers the truth is, I long for the fresh foods of summer. I love the solid crunch of a raw salad and the vibrant colors that tickle my insides. To keep me warm and happy while eating raw food, I add warming herbs to dishes. As such, I am able to eat minimal amounts of raw food without getting the dreaded chill. This recipe, with the addition of ginger and garlic combined with raw vegetables, effectively solves many seasonal conundrums.

Beet Hearts

Eat yer beets!

Not only are they colorful satisfying delights, they are ancient, incredible, health fortifying foods. Beets effectively help to reduce inflammation, lower blood pressure, boost stamina, are full of soluable fibre that bulk up stool for easy passage, help purify the liver and blood steam that reduce kidney stones, issues with the gallbladder, stomach and intestines, and has shown to reduce cancerous tumors. They effectively sop up unwanted, toxic substances to be neutralized and excreted. Beets are an awesome way to support health and blood. Being a root vegetable, they also help us feel grounded and satiated. They are one of my favorite fall time foods.

This is a ridiculous easy raw salad that consistently goes over well with a crowd. I attribute that to the contrasting colors and sharp flavors. I love me my sweet, colorful root vegetables.

Beet it Rainbow Salad

2-3 medium beets (preferably rainbows colored- red, candy cane and yellow)

2 carrots

1 clove of garlic

1 inch of ginger

1 teaspoon of turmeric powder

2 tablespoons of nori flakes

2-3 green onions, chopped

1 handful of flat-leaf parsley, chopped

½ lemon, juiced

2 tablespoons of olive oil

1 ½ tablespoons of apple cider vinegar

Sea Salt to taste

 

IMG_4154

In a food processor, chop garlic and ginger. Switch over to the slaw blade and put the beets and carrots through the machine. Pour everything in a bowl and toss well. Mix in lemon juice, olive oil, apple cider vinegar, salt, nori flakes and turmeric.

IMG_4155

Follow by adding the chopped parsley and green onions. This salad gets remarkably better if it sits for 4-6 hours out of the fridge to allow the flavors to marry.

Love your liver, Sensual lovers. Let color seep into your cells for a sunny disposition. I hope you love this one as much as I do.

Here’s to happy, healthy, vibrant eatings.

In sparkling light,


Elana

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I am a delicate flower. I get trembling cold if I eat a lot of raw food in the wild north of Canada (as cold causes constriction). Sensual lovers the truth is, I long for the fresh foods of summer. I love the solid crunch of a raw salad and the vibrant colors that tickle my insides. To keep me warm and happy while eating raw food, I add warming herbs to dishes. As such, I am able to eat minimal amounts of raw food without getting the dreaded chill. This recipe, with the addition of ginger and garlic combined with raw vegetables, effectively solves many seasonal conundrums.

Beet Hearts

Eat yer beets!

Not only are they colorful satisfying delights, they are ancient, incredible, health fortifying foods. Beets effectively help to reduce inflammation, lower blood pressure, boost stamina, are full of soluable fibre that bulk up stool for easy passage, help purify the liver and blood steam that reduce kidney stones, issues with the gallbladder, stomach and intestines, and has shown to reduce cancerous tumors. They effectively sop up unwanted, toxic substances to be neutralized and excreted. Beets are an awesome way to support health and blood. Being a root vegetable, they also help us feel grounded and satiated. They are one of my favorite fall time foods.

This is a ridiculous easy raw salad that consistently goes over well with a crowd. I attribute that to the contrasting colors and sharp flavors. I love me my sweet, colorful root vegetables.

Beet it Rainbow Salad

2-3 medium beets (preferably rainbows colored- red, candy cane and yellow)

2 carrots

1 clove of garlic

1 inch of ginger

1 teaspoon of turmeric powder

2 tablespoons of nori flakes

2-3 green onions, chopped

1 handful of flat-leaf parsley, chopped

½ lemon, juiced

2 tablespoons of olive oil

1 ½ tablespoons of apple cider vinegar

Sea Salt to taste

 

IMG_4154

In a food processor, chop garlic and ginger. Switch over to the slaw blade and put the beets and carrots through the machine. Pour everything in a bowl and toss well. Mix in lemon juice, olive oil, apple cider vinegar, salt, nori flakes and turmeric.

IMG_4155

Follow by adding the chopped parsley and green onions. This salad gets remarkably better if it sits for 4-6 hours out of the fridge to allow the flavors to marry.

Love your liver, Sensual lovers. Let color seep into your cells for a sunny disposition. I hope you love this one as much as I do.

Here’s to happy, healthy, vibrant eatings.

In sparkling light,


Elana

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