Pink Salad

Pink Salad

This is one of my favorite recipes, and one that I give most of my patients. It is good as a base for a wide assortment of recipes.  More colors and textures of vegetable mean more vitamins and minerals, just what our bodies need to heal quickly, and obtain optimal health. The vegetables can be minced or shredded. If shredded, it won't last as long in the refrigerator, as minced. It is called Pink Salad thanks to my little niece, who hated vegetables with a passion, but, at the time, loved anything pink. I shredded all the vegetables in a food processor. The beets turned the other vegetable pink. She loved it! The next time she came to visit she actually ask for pink salad.

1 Carrot

1 Celery stalk        Good for Blood Pressure

   Beet   (a piece)      Beets thin Bile > aid Liver & Gallbladder, break 
                                                             down fats

   Pea Pods handful

   Daikon   piece   aids in digesting fats

Broccoli Stalk, cabbage, or any other vegetable if desired

          Chopped small and mix together with any other vegetables desired

Can Add:

          Nuts or Seeds

          Fresh or Dried Fruit

Can mix with good mayonnaises, curry, ginger powder,

dash of pure Maple Syrup, or dried Stevia (the green kind) 
          to make:

                   Chicken, Turkey, Fish or Tofu Salad

Can sprinkle over Spelt Tortilla spread with Humus, add mixed greens

 and roll up for wrap.

Or use over mixed greens for salad.

                                         Health & Happiness,

                                             Nancy Burton, L.Ac.