Apple & Ginger Spice Salad
Ginger has been around for centuries, and has time-tested, digestion-enhancing properties, plus a host of supercharged health benefits. This flowering plant in the family Zingiberaceae is used as both a spice or a medicine, and can be eaten fresh, dried and powdered, or as a juice or oil. In this recipe, fresh-grated ginger adds a pungent kick to a sweet, raw salad.
Peeler (this is optional, you can use a knife to peel)
Medium glass bowl
WHOLESOME ORGANIC INGREDIENTS
Serves 1 to 2
1-2 medium carrots, peeled and cut into chunks
1 green apple, cored and cut into chunks
½ Teaspoon finely grated fresh ginger
½ Teaspoon cinnamon (adding more or less to taste)
1-2 Tablespoons lemon juice (about a half a lemon)
2-3 Tablespoon walnuts, chopped
STEPS TO SOMETHING DELICIOUS
Place apple chunks, ginger, lemon juice, and carrots into a food processor and pulse 2-3 times. Add the walnuts and cinnamon and pulse another 3-4 times (the carrots and apples should be small pieces) or until everything is combined and reaches your desired texture. Be very careful not to over process or you will end up with mush! Serve immediately with a dash of extra cinnamon sprinkled over the top. Use more or less of any ingredient to your personal taste. This will last in the refrigerator for up to two days.
Note: If you don’t own a food processor, you can grate the carrots with a box grater, and finely chop the apples.
Added tips you can choose to SuperCharge this recipe.
- You can replace the apples with pears, or the carrots with jicama if desired.
- Another variation: Add dried inca (golden) berries, goji berries, or raisins.
- Replace the chopped walnuts with chopped almonds or pecans.