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The first time Tiffany made me this chlorophyll rich salad I was blown away. The rich colors of the green kale and the red beets filled me up just by looking at them, all the while deeply cleansing the liver and helping me to resolve any symptoms of PMS. I proceeded to make and eat this blood nourishing, easy to digest salad every day for a month playing with a variety of pumpkin seeds for the zinc and omega fertility benefits as well as delicious almonds. I would recommend you try both and please share any variations you find.
The food processor helps to predigest the raw vegetables and since we prefer to eat cooked or room temperature foods when eating for fertility, this salad makes the cut. You can really make salad spleen friendly if you take your time and chew it well (our teacher often recommends 30 chews per bite!). It’s also nice to include some raw foods during the summer months when weather is a lot warmer. Tif and I show you how to make this recipe on our Cooking for Fertility DVD along with 12 other fertility enhancing recipes.
Preparation time: 10 minutes
Yields: 2-4 servings
This salad just looks like the northwest! It has beautiful greens, orange and reds with the browned nuts. You’ll experience an explosion of flavor in your mouth! All of these ingredients are filled with vitality, and that is what you’ll feel as you eat it!
2 cups, packed Kale and chard, washed and de-stemmed
1 cup grated raw carrot or beet (washed well, with skin on) 1/2 cup of each is nice
1 washed apple grated with skin on (about 1 cup)
2-3 tablespoons unrefined olive or sesame oil
1-2 tablespoons fresh citrus juice (I like lime)
2 tablespoons raw apple cider vinegar
1/3 cup toasted pumpkin seeds
Pinch of sea salt to taste
If you have a food processor, pulse kale and chard until well chopped, but not mush: if not, use knife to chop fine. Place in medium/large mixing bowl. Use food processor (to grate) or a hand grater for carrots and/or beets. Add to greens. Next grate apple with skin and add to the mixture. Be sure to put in any juice from the apple
Add oil, citrus juice, apple cider vinegar and mix. Toast pumpkin seeds on skillet over medium heat for 5-6 minutes until fragrant and browning. Pour into salad, toss and serve. Apple slices make a nice garnish. This salad will keep nicely in an airtight container in the refrigerator for up to 5 days.
