Fascinated by the colors of the rainbow carrots & golden beets!?
The beautiful colors of autumn. With the cooler weather arriving, I am preparing nurturing and comforting earthy food.
I created this Beetroot Wakame salad some time ago and always love making it again. It has raisins, sunflower seeds and a dressing with tahina.
Let me give you the recipe here.
cups beetroots, grated
1 or 2 (green) apples, shredded
1/4 cup wakame, soaked
1/4 cup sunflower seeds (soaked, sprouted, and dehydrated)
1/4 cup raisins
1 TBS Gomasio (to put on top)
Citrus-Tahini Dressing (a variation of Caesar)
1/4 cup olive oil
2 TBS lemon juice or more (depends on how sour you like it)
1/2 TBS coconut sugar (or other sweetener)
1 tsp. garlic powder (optional)
1 1/2 tsp. mustard (blend 1/2 cup mustard seeds which has been soaked for 1-4 hours with 1/4 cup apple cider vinegar, 1 TBS Himalayan or high mineral salt, 1 TBS turmeric powder, and 1/4 cup sweetener of choice)
1/2 tsp. Himalayan or high mineral salt
2 TBS tahini
1. Mix the first 5 ingredients in a bowl.
2. Blend the dressing ingredients.
3. Pour the dressing over the salad.
4. Mix freshly cut parsley with the salad and sprinkle gomasio on top.
5. Serve and enjoy!
This salad is great in combination with avocado, carrot celleryroot salad, lighty steamed vegetables with a bit of coconut oil and some home made sauerkraut (to add probiotic to support digestion)