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Beet Poppy Seed Salad

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    Beets are one of the best plant sources of betaine (129 mg per 100 g serving), which lowers C-reactive protein levels, a marker of heart disease and chronic inflammation. Pea sprouts are high in beta carotene and vitamin A. Retinol, which is an active form of vitamin A, plays a pivotal role in the development of our immune cells, which fight off foreign invaders that cause inflammation.

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    1/2 tsp (2 mL) grey or pink sea salt1/4 cup (60 mL) lemon juice1/4 cup (60 mL) hemp oil1 Tbsp (15 mL) grated ginger4 cups (1 L) grated beets2 pears, chopped1/2 cup (125 mL) pumpkin seeds1 Tbsp (15 mL) poppy seeds2 cups (500 mL) pea sprouts

    Mix together salt, lemon juice, hemp oil, and ginger.

    Combine beets, pears, pumpkin seeds, poppy seeds, and pea sprouts in a large bowl.

    Pour dressing over top, mix, and serve.

    Serves 10 as a side.

    Each serving contains: 156 calories; 4 g protein; 9 g total fat (1 g sat. fat, 0 g trans fat); 18 g total carbohydrates (8 g sugars, 3 g fibre); 163 mg sodium

    source: "Whole Foods to Repair and Renew", alive #360, October 2012

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    Beet Poppy Seed Salad

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