Desert Sunrise Salad

Bright,cheerful, & delicious Lunch!

For me there is nothing more appealing than enjoying a delicious salad, that leaves you feeling satisfied. Best of all this salad also satisfies the 6 tastes of Sweet, sour, salty, astringent, bitter, pungent. What more can you ask for! A salad should not be cold for it shocks your digestive system and prevents you from fully digesting what you eat. I hear what you’re thinking! But, Mirna aren’t salad healthy? Well not necessarily, if it is a cold meal then all your doing is disturbing your digestive fire. Also, a cold salad is not nourishing whatsoever. Look at food for its qualities, and ask yourself will this meal bring nourishment to all my tissues? Look for food that will ground you, uplift the spirit, and invigorate your senses.

 This salad can be enjoyed anytime of the year, but it is more recommended during the summertime.

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This salad was inspired by a beautiful sunset that I witnessed while I was in the desert celebrating the full moon. The bright and cheerful colors that energized my spirit were the inspiration behind this dish. Not to mentioned it was  hungry o’clock.

The colors were so beautiful, you could just taste them.

In this meal, the quinoa represents the grounding nature if the mountains, & the reddish, pinkish, orange sunrise are the energizing produce, beets & mango, while the Jicama represents the white fluffy clouds

Serving size (4)

Ingredient list:

 4 cups of organic Quinoa

1 ½  cups of small jicama, 2 small beets, one firm  Kent mango

 2 oz of fresh mint

1 tbsp raw unsalted Sunflower seeds

1tbsp raw unsalted Pumpkin seeds

Dressing:

1 large lemon

1 tbsp Sunflower seed oil

1 tbsp avocado oil

1 tsp of raw honey (opt for agave if vegan)

½ tsp  of Braggs amino acid

½ tsp of dry thyme

½ tsp mustard seed powder

In a cup combine all ingredients together and mix well with a whisk.

Preparation for Quinoa:  Rinse the 4 cups of quinoa until the water runs clear, then in a medium pot add the rinsed quinoa with 5 cups of water. Allow the quinoa to cook until it is nice and fluffy like little clouds. * follow quinoa cooking instructions on package

Preparation method for fruits & veggies

Wash all produce and remove any dirt from it.

With a box cheese grater on the shred section begin by shredding the jicama, then the mango, then the beets.

(I like to shred the beets last because of the staining properties.  I like how magenta my fingers look afterwards.)

In a large serving bowl combine all shredded ingredients together and mix well.

In a small frying pan add the pumpkin & sunflower seeds and set the heat to medium heat, allow the seeds to lightly roast, turn the heat off after 3-4 minutes. Make sure to not burn the seeds!

*Prepare the dressing with above mentioned ingredients

Chop the mint

Add the roasted seeds on top of the salad, followed by the mint.

Voila! You have replicated the masterpiece, enjoy, remember to set your intentions and give thanks to your delicious creation first.

Mucho amor,

Mirna