apple apple cider vinegar avocado banana basil black pepper brown rice cabbage canned tomatoes carrots cayenne chickpeas cilantro cinnamon cumin dairy free egg free garlic ginger gluten free Kale lemon Nutritional Yeast onion paprika parsley quinoa raisins red pepper rolled oats soy milk spinach stevia sumac sweet potato tahini tofu tomato tomatoes turmeric vegan vegetarian walnuts wheat free whole-wheat flour
- 2 Fists full Fresh Spinach per person
- 2 Beets shredded using a grater or food processor attachment
- 2 Medium/Small Carrots shredded
- 1-2 Tomatoes cubed
- 1 Red pepper
- 1 Avocado
- 3-4 Sliced Radishes
- 1/4 Pistachios
- 2 Tbsp Apple Cider Vinegar
- 1/2 cup Cranberries chopped in half
- Black pepper
Rinse beets and carrots well and cut into sections for shredding/grating. Reserve in a bowl. Chop spinach, at least 4-5 full handfuls or measure per person using handfuls (a good rule of thumb is about one large handful of greens alone per person). Coarsely chop into bite size pieces.
Slice and add radishes, tomato and pepper to the same bowl with your spinach, carrots and beets. Now halve and score your avocado in a grid fashion. Scoop out with a large spoon. Add chopped cranberries and pistachios and season with Apple Cider Vinegar and black pepper/sumac to taste.
Refreshing, healthy and delicious! This recipe is vegan/vegetarian, gluten free, dairy free and egg free. Enjoy!