Kale, Beet and Pomegranate Salad

by

GFCF/SCD/GAPS/Paleo/FG
CTH-Recipe-circle1 bunch of kale 3 medium beets Seeds from one pomegranate 1/2 cup fresh cilantro leaves Juice from one lemon juice 1/4 cup olive oil ½ teaspoon sea salt
JulieCTHCara_200x400Scrub and cut beets in half or quarters. Boil beets for 40 minutes. Place in a medium bowl and cool down beets, then peel skin off (you can also pre-peel but it’s messier that way). Wash kale, and rip stems from leaves, discarding stems.  Cut or tear up kale leaves into salad-size pieces. Dressing: Pour the lemon juice into a bowl, whisk in the olive oil.  Add the salt and mix.  Let is for 5 minutes. Combine the kale, beets, pomegranate seeds, cilantro, and toss with dressing.
Julie Matthews is a Certified Nutrition Consultant and Educator, globally respected nutrition expert, published researcher, and accomplished author. Her guidance is backed by over twenty years of clinical experience and scientific research with complex neurological and physiological needs; particularly autism, ADHD, and related disorders. Julie is the award winning author of Nourishing Hope for Autism and also the founder of BioIndividualNutrition.com. Download her free guide, 12 Nutrition Steps to Better Health, Learning, and Behavior.

0 Comments

Submit a Comment

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.