Fall Chopped Salad

 

 

Fall Chopped Salad

#Vegan, #Gluten Free, #Delicious! 

This salad was inspired by Dr. Joel Fuhrman. Did you know that a small amount of any mushroom (cooked) can decrease your risk of many cancers by 65%. This salad is delicious and filling. Feel free to use any veggies you have on hand. The slightly warm Brussels sprouts and mushrooms add a nice contrast to the cold vegetables. Enjoy!

Ingredients:

2-3 cups of chopped, washed and massaged kale

1 stalk of celery chopped

1 carrot chopped

¼ small red onion chopped

1/4 cup chopped pepper (I used orange)

½ apple chopped

½ cup chopped daikon radish

2 tablespoons raw almonds for garnish

1 tablespoon hemp-seeds for garnish

1 dried pear diced (Or any dry fruit you have on hand)

2 brussels sprouts and 2 mushrooms heated in a bit of coconut oil.

 

Dressing:

¼ cup of fig vinegar

2 tablespoons brown rice vinegar

1 teaspoon grated gingerroot

1 teaspoon or 1 clove grated garlic

1/3 cup of tahini
2 tablespoons nutritional yeast

1 tablespoon hemp-seeds

juice and zest of ½ lemon

1 teaspoon braggs amino acid

½ or warm water or more until  you reach desired consistency.

Mix in a small blender. This will make more than you need but it’s great over all kinds of veggies, rice or noodles.

Chop all cold vegetables very small and mix the greens and veggies with a couple of tablespoons of the dressing. Lay warm mushrooms and Brussels sprouts over top and garnish with nuts, dry pear, more hemp seeds and a drizzle of dressing. Enjoy!!! 

Eat Heal Glow 

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