I notice that I get to be extra creative & inspired to eat my raw greens during the winter months. I hope you find this recipe as motivating as I did.
I call it ‘Three Gems’ because it resembles the colorful bounty of a treasure chest right inside my salad bowl.
1 Tbsp Apple Cider Vinegar
A Pinch of Pink Himalayan Sea Salt
Dash Cayenne Pepper
Three step process:
Add cubed avocado and other dressing ingredients to the shredded kale. Roll up your sleeves, and use your hands to massage the kale with the dressing mixture until the greens are thoroughly coated with creamy goodness. The enzymes in the dressing help make the raw kale easier to digest, which is helpful during the winter months when your internal fire is lower.
Cube the raw yams into bite size pieces & coat the yams in a bit of oil. Coconut oil is always my first choice. If your oil has solidified from the cold, simply melt it in a small sauce pan to reconstitute to liquid form for easy distribution. Spread the oiled yams on a cookie sheet and bake or broil until the edges turn toasty brown. Use tongs to flip the yams every 5 minutes or so for about 20 minutes or until the yams are cooked through.
Cut pomegranate in half. Use a wooden spoon to “spank” the seeds loose from the shell directly into your salad bowl.
Now your gems are ready to layer together for a show-stopping salad, making a hearty dish that’s an impressive and beautiful choice to bring to your winter get-togethers.