Roots & Kale Salad with Chaga Dress­ing

SERVES 4. HANDS-ON TIME: 30 MIN­UTES. TO­TAL TIME: 55 MIN­UTES.*

Clean Eating - - RECIPE INDEX -

*PLUS SOAK­ING TIME.

1 cup toasted ma­cadamia nuts, di­vided 1 lime, zested and juiced 2 tbsp grape seed oil 2 tsp raw honey

1 tsp chaga pow­der (TIP: A blend of chaga and other herbs also works beau­ti­fully such as North Amer­i­can Herb & Spice Chag-O-Charge Tea.) ¼ tsp ground cin­na­mon ½ tsp sea salt, di­vided ½ lb car­rots, cut into 1/2-inch-thick sticks ½ lb parsnips, cut into 1/2-inch-thick sticks

5 golden beets, peeled and cut into 1/2-inch-thick wedges 2 tbsp co­conut oil, melted ¼ tsp ground black pep­per 3 oz baby kale ¼ cup chopped fresh mint 4 large Med­jool dates, pit­ted, each cut into 8 slices

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