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yields 8 servings
sensational salads to package directions. rice pasta. Just cook according pasta can be substituted for RECIPE NOTE The corn serving. Drain and rinse with cold water immediately. Sour pickles, sliced Broccoli or radish sprouts Red and green bell peppers, cut into 2-inch strips Kirby cucumbers, unpeeled and sliced Green peas Red cabbage, chopped Carrots, sliced 3. Combine the dressing ingredients and pour the dressing over the salad. Toss gently to coat. Chill for 3 hours before 2. In a large

Beets BEET IT SALAD yields 4 servings PRESSED RED CABBAGE SALAD yields 10 servings

2 large fermented beets from Beet Kvass (p. 197) WITH RADISHES
½ Vidalia onion, chopped Want that head of cabbage that has spent the least time on the truck and the maximum time
1 cup mung bean sprouts on the farm? Choose a head of cabbage with the outer layer of leaves still attached. They
2 tablespoons unrefined oil might look dirty, but should not be wilted. Old and wilted fruits and vegetables lose nutrients.
In preparing this salad, you’ll squeeze out the juices from the vegetables; hence, the “pressed”
½ teaspoon Celtic sea salt cabbage salad. Pressing the juices out of vegetables before consuming them results in easier
Dash of ground white pepper digestion.

1 head red cabbage, cut into 1. In a large bowl, combine the cabbage, cucumbers, carrots,
1. Chop the beets finely.
2. In a medium bowl, combine the beets with the onion, bean sprouts, ½-inch strips radishes, and salt. Mix the vegetables by hand and squeeze to
extract the juices while mixing.
oil, salt, and pepper. 2 Kirby cucumbers, unpeeled 2. Place a plate on top of the vegetables, making sure the plate
and sliced
Ways 3 carrots, cut into matchsticks presses down hard on the salad. Fill a heavy pot with water
and set it on top of the plate. Let stand for at least 1 hour. Drain
3–4 radishes, sliced
the vegetables.
1 teaspoon sea salt
BEET RELISH yields 2–4 servings ¼ cup cold-pressed oil 3. Drizzle the oil and squeeze the fresh lemon over the salad
1 lemon, halved before serving. Once refrigerated, the salad will keep fresh
This salad is a great complement to fish, meat, or grains. for 1 week.

1 bunch (4 small or 3 large) beets
3 cloves garlic, minced
Beets are loaded with iron. Small 2 tablespoons olive oil (optional)
beets are sweeter than larger 2 tablespoons xylitol or sweetener of your choice RED CABBAGE SESAME SALAD yields 6–8 servings
ones, and when eating beets raw, Juice of ½ lemon Red cabbage has a stronger flavor compared to green cabbage, with the advantage of
you enjoy twice the vitamin C ½ teaspoon salt, or to taste being higher in vitamin A, vitamin C, and iron. It is therefore ideal to dress it up with a lemon
for extra antioxidant protection. dressing. The crispier the cabbage, the more nutrients it offers.
Traditionally, beets were eaten for 1. Cook the beets until tender but crisp, about 30 minutes. Slice the In a large bowl, combine all the ingredients. Serve with Lemon-
its anti-inflammatory properties, beets into semicircles. 16 ounces red cabbage, shredded Pepper Dressing (p. 171).
for its blood, gall bladder, and 2. In a large bowl, combine the beets with the garlic, oil, xylitol, lemon 4 small carrots, shredded
liver cleansing abilities, and for juice, and salt. 1/3 cup slivered almonds, toasted
promotion of circulatory and 2 tablespoons hemp or sesame
colon health. Beets are also rich seeds
in silica, which is good for our
skin, connective tissues, and bone
health.

132 HEALTHY EVER AFTER 121