My recipes are to taste. If you like a tarter dressing, add more vinegar. If you don’t like walnuts, use pecans. If you don’t have carrots or seeds, just don’t use them. If you have anything else in the fridge you might like to add, go for it! Also, erythritol is the only alternative sweetener they found has no side effects. It acts and tastes like sugar but does not cause a spike in blood sugar. Just be sure to buy organic as it is made from corn which is often GMO and loaded with pesticides. But if you prefer a spoonful of maple syrup or honey instead, go for it!
-Two large sweet potatoes, skin on if organic, cut into bite-size cubes-Four small beets, I buy the cooked, vacuum sealed organic ones at Costco, also cut into bite size pieces-half a bunch of kale, chopped
-Two carrots, peeled and shredded-handful of raw pumpkin seeds-handful of raw sunflower seeds
-1/2 cup raw walnuts, chopped
-1/2 cup green onion, chopped
-1/2 cup unsweetened, dried cranberries
-salt and pepper
Dressing:1/4 cup raw, organic apple cider vinegar
2 TBS lime juice
2 tsp wasabi
1/4 to 1/2 cup olive oil
1 TBS erythritol, honey or maple syrup
Salt and pepper
If your beets are not already cooked, add them to the sweet potatoes on a baking sheet, drizzle with coconut oil, salt, pepper and a sprinkle of turmeric, mix around to get coated, and broil for 10-15 minutes, stirring frequently, until golden brown. Allow to cool before adding. Add the chopped kale to some boiling water for three minutes, then blanch under cold water to stop the cooking. While those are cooking and cooling, add everything else into a bowl.
Make the dressing by adding the vinegar, lime juice, wasabi and salt and pepper into your blender or food processor. Turn it on and drizzle the olive oil in slowly, adding as much as you need so it tastes good to you.5. Stir everything together and refrigerate. It will keep for up to a week in the fridge, if it lasts that long!