Kale & Pink Beet Salad with Tumeric Tahini

Do you feel slightly overwhelmed around Christmas and the thought of long gatherings around food that does not make you feel your best? I feel ya!! It’s not always easy to break the rules of the family’s holiday traditions and combine a simple way of eating with the habits of our loved ones.

However eating more fresh & simple foods doesn’t mean depriving yourself of the good stuff and feel unhappy at every family event however choosing colorful foods that nourish your senses and fresh herbs and spices as flavoring will feel fulfilling and your body will thank you in return.

Be the one that inspires people around the table, the one that plants little seeds of new habits and new ways of celebrating Christmas. Do not put aside your values or compromise your health to please family members yet be the example of what you want to see of changes in your holiday traditions.

We can always choose consciously who we want to spend our time with during those times yet when we plant little seeds of love it’s more likely we inspire and uplift others.

I created a Kale & Pink Beet salad!! It is crisp, crunchy and the red/pink shades resemblance Christmas.  The turmeric spiced dressing makes the perfect pair to the crunch. I hope you like it and will share with your family too.

Happy 1st Sunday of Advent!

Wiht Love,
Christina

	for 2 people
	30 min
	Raw, Glutenfree, plant-based

Kale & pink beet salad with tumeric tahini dressing

Ingredients:

• a large bunch of crips kale ( to make a less crunchy version 1/2 portion of lamb lettuce or babyspinach)

• 2-3 pink Chioggia beets (thinly sliced)

• 1 pommegranate (seeds)

• 2-3 purple carrots

• 250g marinated raw cheastnut mushrooms

• 50g walnuts

• 1/2 cup of light raisins

• 1 tbsp of coldpressed olive oil

• 2 tbsp coconit aminos

• 1 cup of Tahini

• 1 chunk of fresh tumeric or 1tsp of powder

• 1-2 tsp seasalt

• 1-2 lemons (juice)

• 1 tsp garlic powder or 1 clove fresh

• 1 cup of water

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Instructions

• massage the kale with a splash of good quality coldpressed olive oil and 1 tsp seasalt until it softens it’s coarse texture.

• marinate the mushrooms in 2 tbsp coconut aminos and a tbsp of lemon juice

• Add the sliced pink beets & purple carrots on a bed of the kale/lettuce and decorate with the marinated mushrooms, pommegranate seeds and raisins & walnuts.

• blend tahini, lemon juice, seasalt, garlic powder, tumeric into a dressing in a high speed blender (vitamix or blendtec)