Food, Recipes

Spring Jerusalem Artichoke Salad (Root & Sacral Chakra Balancing)

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This salad is a refreshing alternative to your typical greens salad. It features Topinambur, a.k.a. the ‘Jerusalem Artichoke’, a prebiotic, low-glycemic food which helps control cholesterol and blood pressure levels. If you hadn’t heard of it before, now’s the time to try it!

This colorful and vibrant salad helps balance the first two chakras: tubers such as Jerusalem artichokes and beets are grounding, root-chakra foods. (The deep crimson color of beets work another layer of magic!) Carrots are a sacral-chakra helper with its orange color, and sweetness in apple and dates will also boost and balance your center of joy and pleasure. Enjoy!

Spring Jerusalem Artichoke Salad

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Prep Time: 05 minutes
Cook time:
Total time: 05 minutes
Yield: 2
Ingredients
  • 1 Red beet
  • 1-2 Large Carrots
  • 4-6 Topinambur tubers
  • 1 Small apple
  • 2-4 Dates
  • 2 TBSP Pumpkin Seeds
  • Squeeze of Lemon Juice

Directions

1. Peel and grate the red beets. Do the same with the carrots and Topinambur tubers (you can leave the skin on!).
2. Chop up the apple and dates.
3. Divide the grated veggies into two bowls, and top with the chopped apples, dates, 1 TBSP of pumpkin seeds each, and drizzle with a generous amount of fresh lemon juice.

Hope you enjoy this super simple and easy spring salad!

Also by Rebecca: Spirulina Detox Bowl With Rawnola

Easy Ginger Coconut Soba Noodle Soup With Bok Choy

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Photo: Rebecca Botello
Rebecca Botello

Rebecca Botello

Contributor at Peaceful Dumpling
Rebecca is an Environmental Science student with a passion for healthy and sustainable living. If she isn’t in the kitchen creating delicious vegan recipes, you’ll find her doing yoga, curled up with a book and a cup of Chai Tea, or researching anything from nutrition and natural cancer treatments to the ins and outs of plastic-free living. Always up for new adventures and eager to travel to new places, you can follow her journey on Instagram @whatbecky and @eatsimplylive.
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