A delicious summer salad filled with field greens, blueberries, strawberries and grated cauliflower (Instead of cheese)
This is one of my favorite, quick salads that I love to make. It gives me just the right amount of glucose to keep my energy up without feeling deprived of sugar and starch. You can use any of the approved dressings for the "Phaze" you are in.
KITCHEN ITEMS YOU'LL NEED
Keep in mind, most kitchen items that I use are on THIS PAGE of the website and I have links to all of the products I use in all of my recipes.
Glass or stone cutting board
Stainless Steel knife
Stainless Steel grater
Large rinsing bowl for your vegetables and fruit (You'll need this to rinse fruits and vegetables in a baking soda solution prior to preparing to remove surface fungus that could be lurking on the food).
Water filter - Keep in mind that all fruits and vegetables should be rinsed using only filtered water. Rinsing your vegetables in contaminated or extremely chemically-laden water sources adds to your toxic load for the liver.
Baking Soda
INGREDIENTS (Makes 2 salads)
4 measuring cups of organic field greens (You can get these easy at any grocery store chain as well as some farmers markets sell field greens but make sure they are organic)
8 large organic strawberries
1 cup organic blueberries
1/4 cup of organic cauliflower
INSTRUCTIONS
Before assembling your salad you will need to fill your large deep mixing bowl with filtered water and about 1 tablespoon of baking soda. This creates a soak for the fruits and vegetables and kills off any of the fungus that may be on the outside of the food. Do not use any kind of anti-microbial such as vinegar as it can remove "good strains" of bacteria from the soil in which they grew. Your gut needs "good bacteria". I rinse my fruits and vegetables for about 5 minutes in the solution then take them out.
Place 2 cups of field greens in each bowl
Using your cutting board and knife cut the tops off of the strawberries and then slice the strawberries to bit size pieces. Place those on top of the field greens.
Split your blueberries in half and put them on top of the salads evenly.
Using the grater, grate about 1/4 cup of cauliflower over each salad.
That's it!! ENJOY!!
STORAGE
Be very careful in trying to store "cut up" salads in the refrigerator. Once fruits and vegetables have been cut and exposed to oxygen they begin to grow bacteria and fungus. It's always the rule of safety on the PhazeMoldDiet to avoid ALL leftovers.
Did you try this recipe? Let other's know how it was below!!
