The iconic LA-based organic grocery and cafe imparts its experience and wisdom on us with four simple recipes designed to reset your soul this spring…
We, along with many others, hold Erewhon in the highest esteem. For over 50 years, this independent and family-owned grocer has curated and personalized the path of many on their quest for wellness. Needless to say that we were floored to have the opportunity to work with them to highlight a few simple recipes that you can adopt into your own journeys, while giving yourself the perfect spring reset. Simple, with minimal yet clean and functional ingredients. Today we’re starting with a great vegan citrus salad, incorporating crisp fruits and fresh, crunchy greens. Following are a few of the nutritional takeaways:
Kale: nutrient-dense, and packed with vitamins and flavonoids & polyphenols, especially Vitamins A, K, and C (aids in synthesis of collagen), and is a powerful antioxidant (like all leafy greens).
Spinach: antioxidant, high in fiber, Vitamins C & K, carotenoids, folic acid, iron & calcium, great for digestion and healthy skin.
Avocado: more potassium than a banana(!), antioxidant, rich in Vitamins B6 & C, high in fiber and in folate, which can improve mood, eye and brain health.
Pumpkin Seeds: great source of protein and magnesium, Vitamin E, selenium, zinc and fatty acids, powerful antioxidant and anti-inflammatory.
Sunflower Seeds: antioxidant, high in Vitamin E & selenium, can help with thyroid and skin health.
Citrus: immunity booster, anti-inflammatory, antioxidant, great for healthy skin!
Organic Three Green Citrus Salad
Serves 4-6 people.
5 oz organic Romaine lettuce, torn
3 oz organic radicchio, chop 1”, soak in ice water to reduce bitterness
2 oz organic kale, torn
2 oz organic spinach
2 ea organic avocado, diced
1 ea organic Cara Cara Orange
1 ea organic Blood Orange
¼ cup organic pumpkin seeds
¼ cup organic sunflower seeds
3 oz extra virgin olive oil
3 tbsp white balsamic vinegar
½ tbsp organic mint
½ tsp Dijon Mustard
pinch organic cayenne
1 tsp sea salt
¼ tsp organic black pepper
Cut and soak radicchio in ice water. Whisk together dressing ingredients. Add salad ingredients into large bowl. Add ¾ of oranges and avocados and gently mix (do not over mix). Place salad into serving bowl and garnish with rest of oranges and avocado. Sprinkle pumpkin & sunflower seeds on top.
Imagery courtesy of Michael Persico.
+ Check back soon for more recipes from Erewhon!