Happy Digestion Spring Salad

Here’s a delicious way to nourish your body with diverse nutrients and empower your healthy digestion with prebiotics, probiotics, hydration and fiber!  Harmonize with spring’s vibrant energy through all organic ingredients in Happy Digestion Spring Salad.  Ravenous after a trail-run, I scoured the fridge and threw these refreshing plants together and felt inspired to share this multi-textured uber-satisfying vegan meal with you, as a recipe.

Ingredients:

• 2 cups of Dino Kale, chopped into ½ inch strips, for prebiotics
• 2-3 Persian cucumbers chopped
• 1 avocado chopped
• 5 cherry tomatoes, cut in half
• ½ c cooked garbanzo beans, for protein
• ¼ c broccoli sprouts, for prebiotics
• ¼ c cooked quinoa, for protein
• 2 Tbsp Wildbrine Red Beet & Cabbage Sauerkraut, for probiotics
• 1 lemon
• 2 Tbsp Extra Virgin Olive Oil
• 1 Tbsp Bragg Amino Acids (adjust amount to taste)
• 1 Tbsp chopped fresh dill
• ¼ yellow onion chopped
• Himalayan Pink Salt
• Black Pepper
• Red Chili Flakes, to stimulate metabolism
• Bragg 24 Herbs and Spices “Organic Sprinkle”
• Paprika
• Garam Masala

Steps:

1.  Hand massage (to tenderize) the kale in the whole lemon’s squeezed juice, the olive oil, a few dashes of Himalayan salt and black pepper.  Set aside to marinate raw.
2.  Spice the garbanzo beans with paprika and garam masala to taste.  (I used leftovers I had previously baked in these spices the day before.)
3.  Mix all the ingredients together and adjust the spices to taste.
4.  Bless the meal, Mama Earth and your body with gratitude, and savor mindfully with a hot cup of tea, like my favorite combination of Tulsi Hibiscus from Organic India with Organic Decaf Black Tea.
 
Feel free to share your experience with this recipe or alterations you enjoyed below!