Ingredients:
1 medium beet, steamed
1 whole cauliflower head, boiled
5 Lacinato kale leaves
½ cup of mustard greens, lightly steamed
1 bunch of arugula or dandelion leaves if available
½ avocado
Sauce:
½ avocado
1 tablespoon apple cider vinegar
¼ cup parsley leaves
¼ cupgreen tea
Sea salt, pepper and turmeric to taste
Preparation:
1. Cut beet in rounds (¼ inch thick).
2. Slice boiled cauliflower into ½ – ¾ inch pieces.
3. Roll kale leaves and cut into thin pieces.
4. Cut mustard green in small pieces.
5. Blend sauce ingredients until creamy.
6. For serving: place arugula and kale mixture as a base on each plate. Add one cauliflower slice on top of greens, then add two beet slices. Finally top with mustard greens. Drizzled sauce over vegetables and top with avocado cubes.
Recipe by Wendy Alfaro – http://foodandspiritprofessional.com
