(Recipe) Winter salad with Belly Love

Anima mundi

I don’t know about you, but I LOVE a bowl of greens no matter what time of year it is. A delicious bowl of kale, or dark leafy greens of any kind, massaged with a rich dressing, and pre-biotic rich add-ons (like pumpkin!), makes up for a nourishing bowl of goodness.

Dressings are a great conduit to intaking herbal medicines. First off, you don’t even taste some of the more off-tasting herbs. Secondly, fat and good vinegar are excellent bases to absorbing medicinal compounds. Healthy fats are a great vehicle that can facilitate digestion, metabolism and depending on the fat it contains a wide array of medicinal components. Vinegars, particularly if raw, are rich in naturally occurring probiotics, which also allow for a deeper and more efficient absorption of just about anything. Essentially, if you pair your remedies, like metabolism boosters or even your adaptogen, with a food-baed probiotic and/or fat, you’re ensuring that the medicine gets absorbed properly.

(Recipe) The ultimate Winter salad with Belly Love

 

Time: 35 minutes

I don’t know about you, but I LOVE a bowl of greens no matter what time of year it is. A delicious bowl of kale, or dark leafy greens of any kind, massaged with a rich dressing, and pre-biotic rich add-ons (like pumpkin!), makes up for a nourishing bowl of goodness.

Ingredients

  • 1 tsp of Belly Love powder
  • 1/4 tsp of salt
  • 1 tbsp freshly squeezed grapefruit juice
  • 2 cloves of garlic
  • 1/4 cup of pumpkin puree
  • 3-4 leaves of basil
  • 1 tbsp of maple syrup
 

Salad

  • 10 leaves of kale, torn and cut*
  • 2 cups of pumpkin, cooked and cubed*
  • 1/2 cup of pomegranate seeds
  • 1/4 cup of pumpkin seeds
  • 1/2 cup of grapefruit, cut into squares
  • 1/4 cup of microgreens
  •  1 tsp of greens or grass powder sprinkled over top 
  • violas, blue lotus, calendula or any edible flowers sprinkled over

Instructions

  1. Blend all your ingredients for dressing in blender. Taste for salt and tang.

  2. Salad: Massage your kale with: 1 tbsp EVOO, 1 tsp garlic and onion powder and 1/2 tsp of salt. Bake in oven for 10 minutes at 350F

  3. For a whole pumpkin: cut in half and bake at 400F for 25 mins. Remove and cool. Peel the pumpkin. Cut into squares Make a marinate of 1 tbsp olive oil, 1/2 tsp garlic & 1/2 tsp onion powder and bake in oven for another 5 minutes.

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