Kelly is a passionate writer and raw/vegan chef
who combines her love of writing with her
forays into health and wellness. Kelly has travelled
and worked across the world in health resorts,
detox centres, raw food restaurants and wellness
retreats, sharing ways to live simply, mindfully and sustainably.
Recipes and e-books are available on Kelly’s website
http://www.raw-by-nature.comRaw
By Kelly Fielding
Celebrating Christmas on the Sunshine Coast of Australia
in a vegan household generally doesn’t align with the idea
of a traditional Christmas dinner that you may be more
acquainted with! Instead of hot, heavy meals and food
comas, this recipe is fresh, light, and embraces all
the beautiful fl avours of summer. The salad can be served
alongside any of your other main dishes as a vibrant festive
addition to your guests’ plates.Festive Beetroot, Spinach &
Cashew Cheese Salad
INGREDIENTS
1 candy beet thinly sliced
1/2 cucumber thinly sliced
1 radish thinly sliced
1 cup mixed leafy greens roughly chopped
(I used baby spinach and kale)
1 blood orange finely sliced
(use regular orange if you cant find a blood orange!)
1/4 cup walnuts
Several teaspoons of cashew cheese- use as much
as your taste buds fancy
1 tablespoon olive oil
1 tablespoon lemon
1 teaspoon coconut vinegar or apple cider vinegar
1/2 teaspoon dijon mustard
good pinch of saltMETHOD
Place the beetroot, cucumber, radish, mixed green leaves, orange
and walnuts in a large bowl and mix gently with your hands to
combine.
In a small glass or bowl, combine the olive oil, lemon, coconut or
apple cider vinegar, mustard and salt and whisk well to combine.
Mix the dressing through the salad and then serve. Feel free to top
with extra cashew cheese and walnuts as you wish.80
january 2018yogajournal.com.au