Quick Raw Beet & Carrot Salad

I know what you are thinking.. beets again?!  Yes folks, beets always. Because they are good to our taste buds and good for our bodies. Still in season, beets and carrots have been in abundance this past month or so, ruling our root veggie pallet with hella flavor combinations.  

Sometimes raw beets don't get enough love. But stained hands aside, it's one of the healthiest ways to enjoy this delish vegetable. You see, beets are an incredible source of the phytonutrients, betalains. Betalains provide a wealth of anti-oxidants, specifically that promote eye health and nerve tissue health; aid in detoxification, and present anti-inflammatory benefits. This phytonutrient is also the pigment which gives beets those rich, stained hues. 

All to say - the v important betalains are not  heat stable. The longer you cook your beets, the less nutrients you'll receive. So! Bypass the whole problem and keep these babies raw. Fear not, because this simple and yum recipe makes that pretty easy to do.


2 carrots, grated
1 medium beet, grated
3 tbsp chopped scallion
1 tbsp chopped fresh mint
juice from 1/4 lemon
juice from 1/4 orange
1 teaspoon sea salt
¾ teaspoon ground cumin
olive oil drizzle
1 tbsp hemp seed hearts


1. After carrots and beets are shredded in a food processor or grated by hand, transfer the veggies to a serving bowl.

2. Add chopped scallions and mint to the mix.

3. In a medium bowl or in a screw-top jar, combine lemon juice, orange juice, sea salt, cumin and olive oil.

4. Pour enough dressing on top of carrot and beet mixture to coat lightly and toss until combined.  Add more if desired.

5. Add hemp seeds and avocado on top of salad and taste for seasoning.

Sorrel Pesto

The elevating temperatures keep reminding me to start planting my warm season seedlings, which means time to make some room for all the tomatoes, peppers and eggplant! So dearest sorrel, it's the moment I've been waiting for.. HARVEST TIME. Sorrel is one of my favorite herbs. The texture is like spinach, the flavor has a lemony tang, becoming progressively sour as you chew it. Its great raw in salads, soups, sauces, on top of pizza or softened up with potatoes, but I’m going to ride out with my pesto obsession here, for that extra edge. While its lemony-tart flavor hold its own, good olive oil, garlic and chopped walnuts mellow things out nicely.  Sorrel isn’t always easy to find - baby arugula, wild herbs/edible weeds, basil or even watercress is a suitable substitute if you can’t find it. Check your local nursery for organically grown sorrel or find some seeds grow it yourself! 


2 garlic cloves
1 cup walnuts
20 sorrel leaves
1/3 cup extra-virgin olive oil
1/4 cup nutritional yeast
1/4 teaspoon coarse sea salt
pepper to taste


1. Combine garlic, walnuts, and sorrel in food processor and pulse until combined. 

2. Stream in olive oil until desired consistency is reached.

3. Add nutritional yeast and season with salt and pepper.