I love to have a salad just about every day.  They’re so fresh and easy to make, and they’re kind to the digestive system. After I eat a hearty salad my hunger abates, my energy lifts and I feel good! My winter salads are uniquely distinct from summer salads and I try to use mostly local ingredients, which are warming and grounding.

Here is one that I’ve been making just about every day… it’s enough for one meal-sized salad for myself or 2 to 4 side-salads

2 Tbs olive oil (can use part raw pumpkin seed oil)

1 Tbs apple cider vinegar

1/2 cup fermented vegetables or sauerkraut (see NOTE)

1 apple, quartered and sliced thin

1 celery stalk, sliced thin

1 small carrot, grated

1 – 2 cooked beets, peeled quartered and sliced (see NOTE)

2 – 3 cups lettuce

1 cup sprouts (any kind… I like sunflower and alfalfa/clover/broccoli) (see NOTE)

1 – 2 Tbs finely chopped onion (use red onion, or a green onion)

1/4 cup chopped parsley (optional)

2 Tbs lightly toasted pumpkin seeds (see NOTE) – or use sunflower seeds

salt, to taste (you may not have to add any depending on the saltiness of the fermented vegetables)

Combine the oil and vinegar in a bowl, add fermented vegetables, celery, carrot, apple and beets. Mix to combine and allow to marinate for a while. Add the remaining ingredients, toss and serve. Enjoy!

NOTES:

  • If your’e bringing this to work mix the dressing, fermented vegetables, celery, carrot, apple and beets in the bottom of your container.  Put the rest of the ingredients on top and mix just before eating.
  • You can make your own fermented vegetables very easily. You can also purchase fermented vegetables from Oli at the Village Market in Thornhill, or  in the fridge section (sometimes called sauerkraut) of your health food store.
  • Talking about the Village Market, I get locally grown apples and spring mix lettuce (from their greenhouses) from Jim and Maureen all through the winter. My beets are from Mike Lanigan’s Uxbridge farm. Liz offers lovely sunflower and other sprouts.
  • That being said, if you’re so inclined, you can’t get more local than growing sprouts on your kitchen counter!
  • I cook several beets (simply cover them with water and boil them in their skins until tender), drain, and keep them in the fridge in  a container (in their skins) until ready to use in this salad.
  • To toast the pumpkin seeds, put then in a dry skillet over medium heat… they’re ready when they start ‘popping’. Move them around every minute or so. I do this while I chop the rest of the ingredients. Watch carefully as they burn easily!

 

 

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