The most rewarding things you do in life are often the ones that look like they cannot be done. ~ Arnold Palmer
The cool, windy air of fall brings out your favourite sweaters and boots. You naturally want to feel warm and cozy.
The same goes with food. Your body wants to balance the light, windy air with dense, grounding foods. Grounding foods are those that grow in the ground - carrots, beets, potatoes, garlic, ginger...
When you eat these foods you take on their grounding energy - literally you are what you eat.
Grounding foods help your body balance the light, cool fall weather and also help you focus and concentrate.
Even though cool weather calls for warm food - I still love a salad. This recipe takes the salad from summer to winter by incorporating grounding, dense fall veggies and a hint of cinnamon in the dressing.
This recipe makes a large salad for a bigger group. Feel free to cut the ingredients in half for a smaller portion.
If you don't have a mandolin you can shred the carrots and beets with a grater or peeler.
Do not add the beets until you are ready to serve - they will turn everything purple!
The carrots, beets and onion are all grounding veggies - perfect for fall. They are also vibrant in colour therefore full of disease fighting antioxidants.
The pumpkin seeds contain a good amount of zinc - healthy for your skin and your immune system.
I like to add kidney beans for extra clean protein and to make it a meal.
In a large serving bowl combine spring mix, carrots, onion and cabbage.
Prepare the dressing by whisking together the olive oil, apple cider vinegar, maple syrup, cinnamon, garlic powder and salt and pepper.
When you are ready to serve, dress the salad and add the beets. Top with pumpkin seeds.
This salad keeps well in the fridge for the next day without dressing and without the beets. Keep those seperate in the fridge and add them when you are ready to eat.