Rawsome Autumn-Fix-Up-Your-Insides-For-Winter-Salad

This is the  time of year, with the seasons changing that our immune systems take a hit! It coincides with the time of year when people feel least like eating really nourishing raw foods! This makes perfect sense – especially if your idea of ‘raw’ is salad based. As you know, we’re doing a bunch of winter dishes in our classes this term, but tonight I wanted to show you how rich and satisfying a ‘salad’ can actually be! Every mouthful of this baby is pure GOODNESS, you will be warm and well after a bowl of this!

5 large Kale leaves

4 broccoli florets

½ red capsicum

handful cherry tomatoes

2 beetroot

1 carrot

1 spring onion

1 inch ginger (optional)

2 tablespoons activated pumpkin seeds

2 tablespoons sprouted sunflower seeds

1 tablespoon hemp Seeds

1 Tablespoon Wakame flakes (sea vegetables are so RICH in minerals, they are a big part of my diet! You can get many types of seaweed at health food stores, organic shops and on iherb)

Chop the vegetables, I use a food processor to blitz the kale and broccoli, you want them a little chunky still. I use the grater attachment for the carrot and beetroot. You don't have to activate the seeds but boy oh boy, do you unleash a nutritional tornado if you do!

Dressing

½ cup Almond butter (I use a raw sprouted one I get from iherb, all the ones made in Australia are roasted, I also make my own)

4 slices of Jalapeños

1 inch ginger

2 tablespoons Tamari

1 tablespoon miso

juice of half a lemon

2 dates

¼ teaspoon cayenne

¼ teaspoon tumeric

2 dates

Splash of olive oil

Pinch of salt

1/4 cup coconut water

Adjust the seasonings to your palate, but be aware, this tastes really intense until you mix it through the vegetables, so don’t panic!