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Beet Red Salad with Curried Cashews

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There’s a bit of pressure on me when I host any sort of lunch meeting. The other day I had my new branding coaches over for lunch and I wanted to make them something really tasty, healthy and impressive. The guys mentioned that they were trying to eat mostly raw during the day, and I totally support that plan, so I wanted to find a salad that was mostly raw and totally amazing.

This salad, from Everyday Raw Detox, looked really delicious. Plus, it combined some of my favorite foods: beets, hijiki, cashews and curry. I do have to admit, I was a bit concerned about how all these flavors would work together and I didn’t have the time to try it out before serving. It was a real fingers-crossed type situation.

Thankfully, the salad was incredible, my guests were impressed and I was in salad heaven. I let it marinate for about an hour before serving and I think it really gave all the flavors a chance to blend together. This was so YUM and very easy to make. I hope you have a lunch date that you’re trying to impress so you can make it soon!

Benefits:

Beets

Vitamin C, folate, potassium, magnesium, phytonutrients, antioxidants

Anti-cancer, anti-aging, lower cholesterol, regulate bloog pressure, promotes red blood cell function, promotes detoxification

Cabbage

Vitamin K, vitamin C, folate, fiber, manganese

Anti-cancer, antioxidant, anti-inflammatory, supports digestive tract, cardiovascular support

Hijiki

Calciu, Fiber, Iron, iodine, potassium, vitamin A, vitamin B, vitamin C

Detoxifies tissues, purifies the blood, strengthens glands, balances blood pressure, inhibits tumors

Cashews

Copper, manganese, tryptophan, magnesium, phosphorus

Heart-protective, antioxidant, aids in energy production, supports bone health

Rezept für 2 Portionen

Beet Red Salad with Curried Cashews

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1 red beet peeled and grated on a mandolin
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½ head red cabbage thinly sliced
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¼ cup mint leaves minced
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2 tbsp flax oil or olive oil
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0 pinch sea salt
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¼ cup hijiki soaked in ½ cup water for 30 minutes and then drained

Toss beet, cabbahe, mint, oil, vinegar and salt and allow to marinate for 15 minutes. Then, add hiziki.

In a separate bowl, toss cashews with oil, curry powder, cayenne and salt.

Toss cashews with salad mix. Allow to marinate for 15 minutes before serving. If needed, add another drizzle of olive oil.

Cashews

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1 tbsp olive oil
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½ tbsp curry powder
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0 pinch cayenne
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0 pinch sea salt

In a separate bowl, toss cashews with oil, curry powder, cayenne and salt.

CHEF:

Elissa Goodman

Holistic Nutritionist & Lifestyle Cleanse Expert, Los Angeles

Elissa Goodman

After being diagnosed with cancer when she was 32, Elissa Goodman explored holistic alternatives and combined them with traditional treatments and was able to beat the disease. Her husband wasn’t as fortunate; he succumbed to Non-Hodgkins Lymphoma when he was only 45 after a regimen of doctor-prescribed chemotherapy and two bone marrow transplants. Her personal experience led her to realize the many ways in which nutrition and lifestyle affect our ability to deal with health challenges.

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