Wednesday, April 02, 2014

Raw Beet And Kale Salad
A Delicious Way To Detox!
Vegan And Vegetarian Options

Raw beets and beet greens are mixed with raw kale
in this simple and delicious gluten-free salad.

Follow Foods For Long Life on Facebook and Pinterest.
Check out my eBook, Health Begins in the Kitchen.

Beets Aid Detoxification
If you are looking for a spring cleanse, adding raw beets to your diet is the way to go. The body rids itself of toxins in a two-step process - Phase I detoxification and Phase II detoxification. Beets contain betalain pigments which support our body's Phase II detoxification operation. In this process, toxins are hooked up to other molecules, neutralized, and excreted from the body. Betalains lose their potency when cooked for long periods of time so they are most effective when eaten raw, steamed for 15 minutes or less, or roasted for less than one hour. Beets are also known to purify the blood.

Other Benefits of Beets
The phytonutrients in beets also reduce inflammation by inhibiting the activity of COX-1 and COX-2 inflammation-triggering enzymes. Beets also provide strong anti-oxidant support, especially for eyes health and nerve tissue.

1 cup of raw beets is only 58.5 calories and provides:
4 g dietary fiber
2 g protein
13 g carbohydrates
34% daily requirement (DV) of folate
22% DV of manganese
13% DV of potassium
11% DV of vitamin C

Don't Forget the Greens
Beet greens are very delicious and can be used like Swiss chard or spinach. They are particularly rich in carotenoids, like beta-carotene and lutein/zeaxanthin, critical for eye health.

Kale Also Aids Detoxification
Isothiocyanates (ITCs) made from glucosinolates in kale help our body detox at the cellular level supporting both Phase I and Phase II detoxification. Phase II detoxification also requires sulfur and kale is extremely rich in sulfur compounds. 

Together, beets and kale can play a powerful role in protecting our bodies from environmental toxins.


Beets and kale are a detoxifying combination!


Inspired by Chef Esteban's Kitchen
Chef Esteban, from the Vineyards Inn in Kenwood, California, makes a kale salad that inspired me to make this dish. His version is vegetarian, with cooked egg white chopped so fine over the dish that I thought it was grated cheese. In my vegan version of the dish, I omit the egg but add the pressed garlic and a touch of creamy mayo and vinegar to achieve the flavor of his recipe. I'll also present a vegetarian version too which includes the hardboiled, pasture-raised egg.

     *                      *                        *

Raw Beet and Kale Salad
Mostly Raw, Gluten Free, Vegan or Vegetarian Options

2 teaspoons freshly squeezed lemon juice
2 teaspoons extra virgin olive oil or hemp oil
1/2 teaspoon salt (or to taste)
1/2 pound raw kale, stems removed and thinly sliced (4 cups) 
Beet greens from 2 medium beets, stems removed and thinly sliced (1 cup)
1 clove pressed garlic, or more 
1 tablespoon Vegenaise or mayonnaise
2 teaspoons balsamic vinegar
1 hard-boiled pasture-raised egg  (optional)
2 medium beets, peeled and grated (2 cups)
1/8 teaspoon black pepper (or to taste)

In a large bowl, mix the lemon juice, oil, and salt until well combined.

Add the kale and beet greens and mix well until they are completely coated with the dressing. (I like to massage the lemon and oil into the greens with my hands.) Set aside and let marinate for 15 minutes. This will tenderize the greens.


Marinate the kale and beet greens in lemon, oil and salt.

In a cup or small bowl, mix the garlic, mayonnaise, and vinegar. If you are making the vegetarian version, mash the cooked egg yolk into the dressing. If too thick, add a teaspoon of water, or more as needed. Set aside.





Add the grated beets to the marinated greens. Add the creamy dressing and black pepper and toss well. 




If making the vegetarian version, top with finely chopped egg white and serve.


Inspired by Chef Esteban's Kale Salad at the Vineyards Inn.

Per serving (vegan version using olive oil and without egg): 74 calories, 3 g total fat, 0.4 g saturated fat, 95 mg omega-3 and 237 mg omega-6 fatty acids, 0 mg cholesterol, 2 g protein, 10 g carbohydrates, 2 g dietary fiber, and 444 mg sodium.

Per serving (vegetarian version using olive oil and including egg): 87 calories, 4 g total fat, 0.7 g saturated fat, 101 mg omega-3 and 336 mg omega-6 fatty acids, 35 mg cholesterol, 3 g protein, 10 g carbohydrates, 2 g dietary fiber, and 454 mg sodium.


3 comments:

Angie said...

I just want to thank you for this wonderful blog! I have been looking for a yummy beet salad. I'm attempting to grow a few beets this year and kale for the first time.

I was led to your site by the mention on another blog of making jam, and I'm really excited to try the organic apple juice concentrate.

I will be purchasing the e-book!

Again, thanks and keep posting!

Dr. Joanne L. Mumola Williams said...

Thanks for your kind words Angie!
So glad you are enjoying my recipes.
Joanne

Debra Walton said...

What a gorgeous salad!!