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Weight LossDeluxe Cherry and Fennel Salad
July 8, 2013 By
Leanne Vogel
November 27, 2018
We made it to Calgary! The dogs are ecstatic, we’re overjoyed, and the car is happy to be resting.
When I was in Calgary a couple of weeks ago to look for a home for us, little pieces aligned and, miraculously, Kevin and I were able to get our Airdrie home back. The universe works in mysterious ways, I tell ya! Our tenants move out on August 1 so we’ll be living in my parents’ little bungalow on the edge of the city until our home is ready to welcome us back.
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I'm ready!Life has been go, go, go, go, go for the past 10 months. I forget what relaxing feels like. That’s not a good thing.
Most importantly, one should be well-versed in creating relaxing moments throughout their day, regardless of where they are. Recharge the batteries, forget about the worries and just live moment to moment.
I’m totally sucking at this right now. Are you any good at it?
I know how to do it, it just hasn’t been a priority for me lately. But I’m making a commitment to change this very instant. Living moment to moment, taking time to relax throughout my day, is the name of the game this week. Starting with loading my body full of fresh veggies and eat it (relaxingly) at the kitchen table, staring out into the sunny day.
Care to join me?
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- 2 tablespoons unsalted raw pumpkin seeds
- 2 tablespoons pear white balsamic vinegar
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon yellow mustard
- 1 fennel bulb, thinly sliced
- 1 carrot, cut matchstick style
- 2 celery stalks, sliced thin
- ½ cup pitted cherries
- ½ cup roughly chopped flat leaf parsley
- 1 large red beet, cut matchstick style
- Salt and pepper, to taste
- Add pumpkin seeds to a small frying pan and heat on medium heat, rotating frequently to avoid burning. Toast for 2-3 minutes, until the seeds are lightly browned on both sides.
- Remove from heat and set aside to cool.
- Add dressing ingredients to the bowl of your food processor or blender and blend on high for 30 seconds. Set aside.
- Add all salad ingredients (everything but the beets) to a large salad bowl. Add toasted seeds and dressing, stir to coat.
- Serve immediately and stir in beets just before you do, or chill for a couple of hours and stir in beets before serving just so that they don't color the whole salad red.
View nutrition information (once on page, scroll down)
Add pumpkin seeds to a small frying pan and heat on medium heat, rotating frequently to avoid burning. Toast for 2-3 minutes, until the seeds are lightly browned on both sides.
Remove from heat and set aside to cool.
Add dressing ingredients to the bowl of your food processor or blender and blend on high for 30 seconds. Set aside.
Add all salad ingredients (everything but the beets) to a large salad bowl. Add toasted seeds and dressing, stir to coat.
Serve immediately and stir in beets just before you do, or chill for a couple of hours and stir in beets before serving just so that they don’t color the whole salad red.
You can top the salad with freshly ground pepper and a sprinkle of salt, too.
I used pear white balsamic for this recipe (because it’s just so darn delicious!) but any white balsamic would do the trick.
And, in an effort to capture just a bit of relaxation this morning, here are a couple of relax-inducing photos from our time in Ontario. We visited an insanely awesome jungle cat wildlife park outside of Toronto called Jungle Cat World, went on a 2 hour cruise along Lake Huron, hung out at the pier all day (with our laptops, of course), and found a little cabin in the woods that we called home for one glorious evening.
Hi! I'm Leanne (RHN FBCS)
a Functional Medicine Practitioner, host of the Healthful Pursuit Podcast, and best-selling author of The Keto Diet & Keto for Women. I want to live in a world where every woman has access to knowledge to better her health.
