Apple Beet Bounty is a delightful, seasonal salad that serves two and combines the earthiness of roasted beets with the crisp sweetness of apples. The salad features a vibrant mix of butter lettuce, pumpkin and fennel seeds, all brought together with a refreshing dressing made from orange juice and your choice of walnut, hazelnut, or extra virgin olive oil. This recipe not only highlights fresh, wholesome ingredients but also offers flexibility with apple preparation, encouraging personalization to taste.
The process begins with roasting beets and garlic in fragrant ghee, allowing their flavors to meld perfectly. As the beets cool, apples can be shredded or sliced before being tossed in, creating a pleasing contrast of textures. The crunch of toasted seeds adds a delightful layer of flavor, while a final touch of torn basil leaves elevates the salad to an aromatic delight.
For those mindful of dietary needs, the recipe includes suggestions to adjust for doshic imbalances in the Ayurvedic tradition. Vata imbalances may benefit from swapping lettuce with lightly sautéed greens, while Pitta can enjoy a touch of mint and lime juice for cooling. Kapha types might replace orange juice with grapefruit juice, adding a spicy kick with red pepper flakes for a more invigorating experience.
Discover the vibrant and nourishing Sweet Potato Lentil Shepherd’s Pie, a plant-based twist on a classic comfort dish from Sahara Rose's book, *Eat Feel Fresh*. This hearty pie serves eight and combines tender sweet potatoes with a well-seasoned mix of lentils, diced tomatoes, and fresh greens, offering a delightful blend of flavors and textures.
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