I think it’s about time I created a cookbook. What do you guys think? I love food and I’ve got SO MANY recipes I want to share with you. Check this one out…looks so yummy. As always, if you make something from a recipe we’ve shared, post pics for all the Health Nuts to see and let us know how it turned out!

This amazingly good for you salad can be a part of any meal- even a Christmas one. Flavonoids, the natural pigments that give plants their color, have antioxidant, or cell-protecting, properties. So, naturally, brightly colored vegetables are richer in antioxidants than their dull-colored friends.

INGREDIENTS:
Salad

  • 1 large sweet potato
  • 1/4 cup dried, unsweetened cranberries
  • 1/4 cup chopped pecans
  • 4 beets peeled
  • 1 bunch kale, chopped
  • 1/2 cup cooked quinoa
  • 2 tbsp coconut oil
  • Salt and pepper

Dressing

  • 2 tbsp raw apple cider vinegar
  • 1 tsp wasabi
  • Juice of a lime
  • ¼ cup extra virgin olive oil

DIRECTIONS:

  1. Preheat the oven to 350°F (180°C)
  2. Dice sweet potato into 3cm cubes. Peel fresh beets dice into 3cm cubes.
  3. Toss on a baking sheet with coconut oil, salt, and pepper. Bake for about 40-45 minutes, tossing occasionally until the vegetables are soft.
  4. While the vegetables are cooking, blanch the kale to reduce bitterness and soften the greens. To blanch, stir the chopped kale leaves into boiling water for 2-3 minutes, drain, then run under cold water to stop the cooking process.
  5. In a large bowl, toss together the sweet potato, beets, pecans, cranberries, kale and quinoa.
  6. To make the dressing put vinegar, wasabi, and lime juice in a blender. Blend on medium for 30 seconds. Switch to lowest setting and slowly pour in oil while the motor is running.
  7. Add dressing to the salad, toss well, and enjoy!

 

Source: Food Matters