I call this my 'Power Salad.' When I was going through chemo, I used this recipe to help keep my blood counts steady and my energy up. It’s packed with iron from the beets and parsley, and I always added orange and pomegranate because Vitamin C is the secret key that unlocks iron absorption.
It’s crunchy, fresh, and honestly just tastes like a celebration. I hope you make this whenever you feel like you need a boost. It’s a reminder that we can always find small, delicious ways to take care of ourselves.
Ingredients:
- 2 cooked beets, grated or finely chopped
- ½ cup pomegranate seeds
- A handful of fresh parsley, chopped
- 1 carrot, grated or finely chopped
- 1 orange
- Olive oil
- Pumpkin seeds (for a little crunch!)
Instructions:
- In a bowl, mix the grated beetroot and carrot with the pomegranate seeds and chopped parsley.
- Peel the orange, remove the white pith, and cut it into segments over a bowl to catch any juice.
- Chop the orange slices in half and add them, along with the juice, to the salad.
- Drizzle a bit of olive oil and sprinkle some pumpkin seeds on top.
- Let everything sit for a few minutes to soak up the flavours, then dig in!
It’s an easy, nutrient-packed way to support your body and it tastes amazing too!
💬 I’d love to hear if you try this recipe! Add your comments so I read about your delicious creations.
Comments
Post a Comment