Roasted Pepitas
1 cup raw pumpkin seeds
1 Tbsp extra virgin olive oil
2 cloves garlic—pressed
Zest and juice from ½ a lemon
1 Tbsp raw apple cider vinegar
¼ tsp Celtic sea salt
¼ tsp freshly ground black pepper
Combine all ingredients and toss well until combined.
Spread evenly on a lined baking sheet and toast in the oven
for approx. 10 minutes at 350 degrees. Be careful not to
overcook. Garnish the salad or eat as a snack.
Lemon-Kraut Kale Salad with Toasted Pepitas
1 bunch of curly kale with stems removed—torn into
bite-size pieces
Zest and juice of half an organic lemon
1 avocado or 2-3 Tbsp extra virgin olive oil
¼ tsp Celtic salt
¼ tsp fresh ground black pepper to taste
Fermented sauerkraut—red cabbage kraut if possible
Toasted pepitas (pumpkin seeds)
Combine kale, avocado, lemon zest, juice, salt and pep-
per and massage kale well until tender. Top with kraut, pe-
pitas, and organic protein of choice.
Some Benefits:
The fats of avocado and acids in lemon break down the tough
fiber in kale, making it easier to chew and digest. Lemons are
also one of the most oxygenating foods. Pepitas are one of
the most alkaline foods, and are an excellent source of zinc.
All ingredients provide an abundance of nutrients and increase
blood oxygen levels.
