Spring Salad Bowl
Makes 2 servings
Time: 40 minutes
Ingredients:
Spicy Beet Cauliflower:
1 small cauliflower, cut into florets
1 tablespoon Flora Red Beet Crystals
1 tablespoon olive oil
2 teaspoons chili paste
1 clove garlic, minced
Salt and pepper, to taste
Simple Udo’s Ranch:
½ cup plain yoghurt
¼ cup fresh dill, chopped
2 tablespoons Udo's Oil Omega 3•6•9 Blend
Juice of one lime
1 teaspoon hot sauce
½ teaspoon sea salt
Pepper to taste
Farro:
3 cups water
1 cup farro, rinsed
5 kale leaves, de-stemmed and chopped
1 tablespoon olive oil
1 teaspoon paprika
½ teaspoon cumin
¼ teaspoon turmeric
¼ teaspoon sea salt
Toppings:
Alfalfa sprouts
Sunflower seeds
Steamed kale
Red onion, diced
