Grounding Salad

Posted: December 15, 2016 in Recipes
Tags: , , , , , , , ,

A Grounding Salad That's Basically Meditation In A Bowl Hero Image

By connecting back to nature and eating more root vegetables and warm foods, we bring ourselves back to a steady, more powerful place, can’t argue with that right?

Serves 2


  • 5 tablespoons olive oil
  • 4 baby potatoes, sliced
  • 1 teaspoon dried oregano
  • 2 teaspoons fine sea salt
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • ½ cup quartered Brussels sprouts
  • 1 clove garlic, thinly sliced
  • 1 shallot, thinly sliced
  • ¼ cup sliced carrot
  • 2 teaspoons slivered almonds
  • 1 teaspoon ground turmeric
  • 1 teaspoon curry powder
  • 1 teaspoon ground coriander
  • 1 cup chopped kale
  • 1 cup salad greens


1. Preheat the oven to 220°C. Lightly grease 2 baking sheets with 2 tablespoons olive oil and set aside.

2. In a small bowl, combine the potatoes, oregano, 1 tablespoon olive oil, and 1 teaspoon each of the salt, garlic, and onion powder, and mix until thoroughly coated. Transfer the potatoes to one of the prepared baking sheets and roast for 10 minutes or until the edges turn crisp and golden brown.

3. Meanwhile, combine the Brussels sprouts and 1 tablespoon olive oil in a small bowl and toss with the remaining 1 teaspoon salt, garlic powder, and onion powder. Arrange them on the other prepared baking sheet and roast in the oven for 5 to 7 minutes, or until the edges turn crisp and golden brown.

4. Heat the remaining 1 tablespoon olive oil in a frying pan over medium heat. Add the garlic and shallot and sauté for 1 minute until fragrant. Add the sliced carrots, almonds, turmeric, curry powder, and ground coriander, reduce the heat, and lightly sauté for several minutes, until the shallots and garlic are browned.

5. Divide the kale and spring mix between 2 individual serving bowls. Add the roasted potatoes and Brussels sprouts, and then finish with the carrot mixture.


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