Antioxidant Salad
1 c. chopped cabbage (know for its anti-cancer properties)
¼ c. parsley leaves (promotes liver health)
¼ c radicchio chopped (Known for its anti-inflammatory properties)
½ c. arugula
¼ c. daikon radish chopped
¼ c. Persian organic cucumber chopped
1 c. baby lettuce greens
¼ c. broccoli sprouts (washed) (known anti-cancer properties)
¼ c. red-orange peppers chopped
3 tbs. hemp seeds
½ c. Sprouted mung beans (cooked for 5 -6 minutes)
5-6 asparagus chopped (blanch or cook for 2 minutes
In a medium salad bowl mix arugula, daikon, baby salad lettuces, then add washed sprouts and parsley. Mix in peppers and asparagus, then add cooked mung beans. Spread carrot-ginger dressing, mix all ingredients several times and allow 5 minutes before serving.
Lilly’s Anti-inflammatory carrot ginger dressing
1 to 1 1/4 cup chopped carrots
¼ cup minced onion
3 tbs. minced fresh ginger
½ tsp. turmeric powder or fresh root
1 clove garlic
1 stalk chopped celery
2 tbs. toasted sesame oil
3 tbs. rice vinegar or coconut secret vinegar
¼- ½ spring water
2 tsp. coconut secret aminos (no-soy sauce)
6-7 tbs. lemon juice
Salt and fresh ground black pepper to taste
Place all ingredients in power blender and process until smooth. Check for desire texture. Refrigerate 1 hour before using to let the flavors blend. This dressing gets better the longer it sits. Makes 11/4 cup. Enjoy it! It last 4-5 days in the fridge.
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