I love beets!!  Not only are they great for your liver but they also help balance out your hormones as well.  This salad is a really good combination of sweet and salty and I really enjoy the zip that lemon balm gives to the entire salad. In my opinion, though, the toasted coconut really takes it over the top.  Enjoy!!      Ingredients: 4 C greens (arugula, baby kale, spring mix) 1 C fresh basil, chopped 2 golden beets 1 red beet ½ medium red onion, sliced ½ cup blueberries ⅓ C toasted chopped pecans ⅓ C crumbled feta cheese ¼ C toasted unsweetened shredded coconut (gluten-free)     Dressing: ¼ C white balsamic vinegar ⅓ C olive oil Juice of 1 lemon 1 tsp lemon zest 1 T raw honey ⅓ C chopped lemon balm Salt & Pepper     Directions: 1. Preheat oven to 350 2. Immerse beets completely under water in a medium saucepan, boil beets over medium-low heat until tender. 3. Remove the skin from the beets. (This should be easy if they are boiled) 4. Half the beets and then slice thinly.     5. Toast the pecans and coconut: Chop pecans and layer both the pecans and coconut on a baking sheet covered in parchment paper.  Toast until golden. 6. To make the dressing: Add balsamic vinegar, lemon juice, lemon zest, honey, lemon balm, and salt and pepper to a food processor or blender.  7. Start blender on low speed and slowly add […]

  This Cilantro Lime Slaw is a key component of my fish tacos recipe. It really completes the taco in my opinion. It deserves a post of its own though because this slaw is a summertime staple. I make it frequently and keep it on hand as a quick side with almost anything from grilled chicken to sauteed shrimp, or just some simple avocado! The ingredients are healthy, clean and delicious and it’s EASY. It’s a great recipe to help you get both raw vegetables and healthy fats into your diet.  Enjoy!!   Ingredients: 1 C avocado oil mayo 3 T raw honey 2 T Braggs apple cider vinegar Juice of 1 lime ½ head of red cabbage, chopped ½ head green cabbage, chopped 1 red bell pepper, diced 1 bunch cilantro, chopped 2 green onions, finely diced     Directions:  1. Chop both kinds of cabbage and mix with the chopped red bell pepper, green onions, and cilantro. Drizzle with some of the lime juice. 2. Whisk together the mayo, raw honey, apple cider vinegar, lime juice, salt and pepper to taste.     3. Pour the dressing over the slaw mixture and mix well! Serve in tacos or as a side for any occasion!                 © The Sown Life LLC, 2019

  This salad is one of my favorites and was recently shared by our friends at Fall Line Farms! Most of the ingredients in this salad can be ordered through their online service that allows you to order and pick up fresh farm food locally! The ingredients can be found in the fall and late winter! Now, I don’t want you to get overwhelmed by the ingredients in this salad or the many steps listed to create it. This salad is an entire meal unto itself and if you desire more protein, you can easily add some chicken, shrimp or salmon on top. The salad serves 4 as a side dish or 2 as a main meal. Load it up because of all the flavors together or so heartwarming and delicious! Pay attention to the fact that we will be using several skillets over again. This is important because it creates the layer of flavors that we want and also…it saves on your dishwashing time!!   Salad Ingredients:  4 C Salad Greens of your choice–I love arugula so that is my go-to!  (Spinach or baby kale would be great as well) 1 medium red onion sliced 2 tsp. Ghee ¼ tsp. Herbes de Provence  6 slices of bacon ½ C pecan pieces 1 medium-sized sweet potato 2 T Olive Oil ¼ tsp. Garlic powder Salt & Pepper 15 Whole Fresh Sage Leaves 1 C avocado oil (optional if not using bacon drippings) ¼ C blue cheese, crumbled (optional)     […]

  This salad is so refreshing and has the perfect amount of complex carbs that make it very energizing but still with really clean ingredients. I recommend this salad a lot to my clients because it is also very easy to make ahead of time when you meal prep and keep in the fridge for lunches during the week. Add some sliced grilled chicken for extra protein and you are good to go!  This recipe makes about 6 servings as a side but as a meal, I think its more like 4 servings. Enjoy!!     Ingredients: 4 C chopped Swiss chard 1 C finely chopped Italian parsley ½ C finely chopped fresh mint 1 C chopped cherry tomatoes ¼ C finely chopped red onion 1 ½ C cooked quinoa ⅓ C pine nuts ⅓ C crumbled feta 1 tsp lemon zest   For the dressing: Lemon and Parsley Vinaigrette   Or: Juice of 1 lemon 3 T of Olive Oil Salt and Pepper     Directions: 1. Chop all veggies and herbs. 2. In a medium bowl, combine all ingredients. 3. Drizzle with dressing and toss!   ENJOY!                   © The Sown Life LLC, 2020

  Sometimes I get in a salad rut and I find myself buying the same salad ingredients because it is what I know. That’s when I go back to the drawing board and look for healthy inspiration. I found some with this fennel, beet and carrot salad!!  Wow! What a balancing hormone combination!!! Beets detox the liver, carrots help remove bad estrogens from the body and fennel supports our anabolic sex hormones! Can you believe one simple salad does so much?!     Salad Ingredients:  1 C plain whole Greek yogurt 1 garlic clove, grated 3 medium carrots, peeled and shredded 2 large beets, peeled and shredded 1 fennel bulb, shaved paper-thin with a mandolin ¼ C toasted, salted pistachios 2 T chopped fresh mint   Dressing Ingredients:  ¼ C lemon fused olive oil  (you can use regular olive oil and add 1 TBS. fresh lemon juice) 2 tsp. lemon zest 2 tsp. maple syrup (honey is a good replacement) 1 T white balsamic vinegar 1 tsp. sea salt ¼ tsp. black pepper     Directions: 1. To grate garlic, use a zester or you can use a mortar and pestle to make a garlic paste.     2. Blend yogurt, garlic and salt, and pepper to taste.  Set aside.      3. Using a hand grater or food processor, grate carrots and beets.     4. Using a mandolin, shave fennel.     5. In a small bowl, blend olive oil, lemon zest, maple sugar, vinegar, salt, and pepper. […]