For a time saving tip, we suggest chopping up the cilantro in advance and placing it in a container in your fridge so that you can use it on all sorts of meals. Cilantro helps cleanse our body, and aids us in digestion. This lovely herb also freshens our breath and helps promote a healthy liver, and tastes fantastic in most meals!
We also suggest buying pumpkin seeds in your bulk section, and either storing them in a glass container in your fridge, or toasting them right away, as they can easily go bad if left out. Pumpkin seeds are high in zinc, which helps strengthen our cells, hair, skin and eyesight. They are a versatile seed, that tastes great in granola, trail mix, pesto, topped on fish, mixed with rice or ground up in a mortar and pestle.
- Beets, grated
- Carrots, grated
- Pumpkin seeds, toasted
- Olives, chopped
- Cilantro, chopped
- Salad greens
Toast your pumpkin seeds over medium heat in a pan on your stove top. Make sure to toss them frequently so they get evenly cooked. Once fragrant, lightly browned and puffed up, remove them from your pan and place in a bowl to cool down (you will hear some fun crackling noises!). Place your salad greens in a big bowl (if using heads of lettuce, rinse, dry and chop them up). Rinse your beets and carrots, then grate them over your greens. Cut up your olives. Pluck off your cilantro leaves from the stems, and chop them up as well (or use our time saving tip).
Mix together with a simple honey-mustard vinaigrette (makes 1/2 cup):
- 1/3 cup extra-virgin olive oil, or canola oil
- 1 tablespoon white-wine vinegar
- 1 1/2 teaspoons Dijon mustard
- 1/2 teaspoon honey
- 1/8 teaspoon salt
- Freshly ground pepper, to taste