Menstrual Supporting Salad
Warming salad recipe to support your body during your next menstrual phase, rich in minerals, warming + anti inflammatory herbs, healthy fats, iron, vitamin C and leafy greens.
Recipe:
- 1 1/2 Cup Romanesco Cauliflower
- 3/4 Cup Rainbow Carrot
- 1 Small Fennel
- 1 1/2 Cup Rainbow Chard
- 1 1/2 Cup Baby Spinach
- 1/4 Cup Cannellini Beans
- 5 tbsp Extra Virgin Olive Oil
- 3 tbsp Blood Orange Juice
- 3 tbsp Lemon Juice
- 2 tbsp Vinegar
- 3 tbsp Fresh Turmeric
- 1 tbsp Fresh Ginger
- 1 tbsp Turmeric Powder
- Salt and Pepper
- Dried Flowers
Directions:
- Pre-heat oven to 425* degrees fahrenheit. Cut cauliflower into florets, thinly peel carrot, quarter fennel. Place all vegetables on a parchment lined baking tray, sprinkle with turmeric powder, olive oil, salt and pepper. Bake for 20-25 minutes.
- Chop rainbow chard in half along the stalk and chop again roughly. Add 2 tsp olive oil in skillet, add rainbow chard and sauté on medium/high heat for 5-7 minutes. Add baby spinach until it’s just slightly wilted. Remove from heat.
- Open can of cannellini beans, drain liquid and add to skillet with a few good drizzles of olive oil, sprinkle with turmeric powder until they have turned bright orange. Heat on low/medium heat for 5-7 minutes.
- In a small bowl add lemon juice, blood orange juice, vinegar, grated turmeric, 1 tbsp turmeric powder, grated ginger and 3 tbsp olive oil. Mix well and add salt to taste.
- Plate all ingredients and top with vinaigrette, edible flowers and salt to taste.
