Warm salad season. Halloween may be over, but the anthelmintic (anti-parasitic) properties of raw pumpkin seeds continues.⠀
When I opened my vegetable crisper today, there were three things in it (other than @genuinehealth’s advanced gut health probiotic): tomato, a bulb of fennel, and kale. I knew they would make the perfect warm salad. I’m sharing with you the “recipe” because warm salads are simple and approachable, and I like that.⠀
Heat oven to 350°. Put tomato and fennel (chopped in large chunks) in a roasting pan with coconut oil, sea salt & freshly ground pepper. Roast for 10 mins. Massage kale with coconut oil. Add to roasting pan with more salt and pepper and roast for another 15 mins. Drizzle with balsamic vinegar (the best you can afford) and sprinkle with raw pumpkin seeds (raw is best as some nutrients are destroyed when roasted). Use the tomato-water from the pan as extra dressing & serve with hot gluten-free toast for more sustenance. Enjoy! ⠀
Warm salads are a perfect counterbalance to bellies plagued by too many trick-or-treats. So was the orange, carrot, tumeric, ginger, & lemon juice just out of frame. Do what you can!