Tuesday, July 8, 2014

Wholesome Lunch Salad With Beets And Pepitas

There is always time for a salad! I am not sure if I can believe people who say that they are too busy at work to take a break and have something really nourishing. You can either make a salad at home and take it to work with you, order one in a restaurant or pick one at a salad bar. You can even take one with you when you travel! 

Wholesome Lunch Salad

I once heard a "confession" made by someone new to raw food. She said that she would not survive on juices and smoothies alone, but unfortunately raw food was so complicated and she had no time for it; besides, juicing was too expensive and smoothies were loaded with too much sugar. For someone who is on raw food for about five decades such statements always come as shock because raw food is so simple! Juicing does not have to be expensive if you learn to use the leftover fruit and vegetable pulp. There is no sugar in a smoothie unless you add some and it does not take longer to make a salad than to cook an average meal or to make a BLT sandwich. 

Understand me right! I do not have the right to judge anyone, but see to many people eat food that is not always good for them. As someone who writes about health and food I take the right to write about it. I hope that, one day, I might even "convert" someone to a healthier living.

Ingredients:

for the salad
  • 1 cup mixed baby greens
  • 1/4 cup sliced cucumbers
  • 1/4 cup diced red peppers
  • 1/4 cup shredded or "spiralized" beets
  • 1/4 cup shredded carrots
  • 1 Tbsp raw, preferably sprouted, pepitas (pumpkin seeds)
  • 1 Tbsp sprouted chickpeas (optional)
  • 1 tsp fresh herbs, chopped

for the dressing
  • 2 Tbsp virgin olive oil or any cold pressed oil of your choice
  • 2 Tbsp lemon juice (add more juice or apple cider vinegar if you prefer)
  • 2 Tbsp raw tahini or nut butter of your choice
  • pinch Celtic sea salt
  • freshly grind black pepper, to taste

Method:
  • In a small bowl whisk the dressing and set aside. If you are taking the salad to work make sure that the container closes well. You don't want your dressing spill put in your bag.
  • Mix all salad ingredients. If you are taking your salad to work make sure that the container closes well and stays that way during your commute. At work, keep your salad in the fridge until you are ready to eat it. Enjoy in good company of like-minded people!

No excuses!

Tip: There is a simple way a very busy person can prepare healthy meals one or two days ahead: a meal in a mason jar! I would not exceed this time if I wanted my meals to be really fresh. Even if I were incredibly busy I would still take time every evening to prepare a fresh meal daily for the next day. To make a salad in the jar take a medium large, clean jar, and pack the ingredients layer by layer. First the greens, then chickpeas, herbs, carrots, cucumbers and red peppers; another layer of greens, then beets, leaving a little space for the dressing and any other ingredient that I would want to add later. I would take the dressing and pepitas separately. Now, to eat the salad you should either have a plate or a bowl waiting for you at work, or simply eat it from the jar. Unscrew the jar add pepitas and the dressing. Mix with a fork and enjoy. As simple as that!

In radiant health - passionately raw - Dominique

         
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