I love being able to shop locally at the farmers markets. It makes such a huge difference in both quality, flavour and nutrients, plus it enables you to support local businesses and a thriving local economy.
It’s also become much more common knowledge these days that organically grown food has a wealth to offer both your body and the planet. Organic produce is on average 25% more nutrient-dense than its conventional counterparts, with more vitamins, minerals, antioxidants and essential fatty acids.
So where you can, try and eat local and organic produce! The recipe below was inspired by a recent trip to the markets. It is one of my favourite places to get ideas for new recipes. I hope it makes you feel enlivened and nourished.
FARMERS MARKET ABUNDANCE SALAD
Ingredients:
- 1 small beetroot finely sliced
- 2 cups of fresh leafy greens
- 2 radish finely sliced
- 1 cup of snow peas sliced lengthways
- 1/4 cup peas
- 2 medium or 3 small potatoes chopped and steamed
- 1 bunch Asparagus chopped and steamed
- 1 avocado sliced
- 1 cup of cooked black beans
- 2 tablespoons of dill chopped
- 2 tablespoons of mint chopped
- 2 tablespoons of almonds chopped
Arrange all of the salad ingredients in two bowls.
Drizzle with Green Goddess Dressing and top with Beetroot Hummus.
Enjoy!
Green Goddess Dressing
- 1 cup of mixed fresh herbs (basil, parsley, coriander, mint or your choice)
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 teaspoon maple syrup
- 1 tablespoon almond butter
- 2 teaspoons nutritional yeast
- ½ teaspoon salt
- 1 teaspoon tamari
- 1-inch piece of ginger, chopped
- ¼ of a ripe avocado
- 1 cup of filtered water
Place all of the ingredients in your blender and blend until smooth and creamy. Pour into a squeezy bottle for easy use, or a glass jar, and store in the fridge until ready to use. This will make extra but will keep in the fridge for 5 days and is delicious on any salad!
Beetroot Hummus
- 1 ¾ cup of chickpeas
- 1 medium beetroot grated
- 3 tablespoons lemon juice
- 3 tablespoons tahini
- 1 teaspoon salt
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- 2 tablespoons olive oil
Add all ingredients to your food processor and process until smooth. Store in an airtight container or glass jar in the fridge for 3-4 days.
