Beet Poppy Seed Salad
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.
1/2 tsp (2 mL) grey or pink sea salt
1/4 cup (60 mL) lemon juice
1/4 cup (60 mL) hemp oil
1 Tbsp (15 mL) grated ginger
4 cups (1 L) grated beets
2 pears, chopped
1/2 cup (125 mL) pumpkin seeds
1 Tbsp (15 mL) poppy seeds
2 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
Beet Poppy Seed Salad
Directions
Julie Daniluk, RHN
Julie Daniluk, RHN, hosts Healthy Gourmet, highlighting the battle between taste and nutrition. Her first book, Meals That Heal Inflammation (Random House Canada, 2011) helps people enjoy tasty, allergy-free foods.
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