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Some words about SUMMER'S BLOG

I love peanut butter, avocado and oatmeal. Not together of course, but nearly any recipe that calls for these ingredients I'll probably enjoy. I have the misfortune of living with some food sensitivities but the extreme fortune of knowing what those sensitivities are - gluten (only mild, thank goodness), nightshades, lactose, and refined sugar. I'm not a formally trained chef, but I love cooking (and eating!) delicious, guilt-free food. I'm a fitness model, certified nutrition coach, trainer and an IFBB pro bikini athlete... and I eat 6 times a day. When I'm not in the kitchen preparing something extraordinary, I'm - in the gym, rushing off to an audition, at a photo shoot, studying nutrition, or planning a vacation. Hope you enjoy my site! For nutrition consultations or more information on training, contact me at summerwhitefitness@gmail.com

Beet Greens Salad with Garlicky Tahini Dressing

This year has been the birthday that keeps on giving. I turned 30, and I hear it’s a rite of passage, so is the universe just responding as such? The planets seem to be aligning for me, and as I live my passion, life just seems like… less work! At the start of 2012, I saved a copy of my yearly horoscope – from my go-to online source Astrostyle. Looking at it, in hindsight, I’m fascinated by its accuracy:

“Are you ready for a fresh start? Several chances are coming your way this year. On February 3rd, creative and dreamy Neptune takes a full-time gig in Pisces, your tenth house of career. Neptune will bring its healing touch to this part of your chart until 2026, making you quite the avant-garde leader… On June 11th, lucky Jupiter enters Gemini, blessing you with a fresh twelve-year life cycle. Between now and June 2013, your life could take on a whole new direction. By the end of the year, you may not even recognize yourself! This would be the time to take that job in a foreign country or start that business you’ve been dreaming about for years.”

Umm…hello?!  I took the job in the foreign country, and I started the business I’ve so longed to find!  Side note, all my friends in India, Singapore, and Australia, I’m creating the possibility of an annual “Fit Foray,” attacking fat first of the year and empowering your New Year’s intentions. Email me if interested!

I’ve been through ups and downs, great news and tragic loss, growth, set-backs, and sickness. I continue to give of myself, and continue to get back! I am honored and humbled by the generous acts of kindness bestowed on me by others. I’m telling you, it’s been my birthday every day!

Of the countless gifts my girlfriend Jenny has given me, the one that is relevant to this site was the box of fresh, organic, farm-to-door veggies that came last week from the company Farm Fresh To You. Having lived in the agricultural central valley of California, I’ve missed my unofficial CSA deliveries from neighbors. It always feels like Christmas morning, tearing open the box to see what treasures have been tucked inside.

In this delivery included: fennel, garlic, onion, cauliflower, radish, broccoli, nantes carrots, red russian kale, leaf lettuce, green beans, and beets. Off the bat, I knew I’d be starting with the beets. Why, you may ask? Because I’ve never liked them! Other than Borscht, made clean, and special for me by a dear friend years ago, I’ve stayed clear of the dreaded things. The staining, the metallic earthy taste, the smell of dirt; but, like my year it was time I gave them their celebration.

Now, real chefs always find creative uses for the overlooked part of veggies, but unfortunately I’m a chef in training. So I took to the internet to help me out.  Inspired by Sprouted Kitchen’s  dreamy photos and interesting use of the whole beet, I adapted my own recipe.

I’ve been obsessed with the Garlicky Kale salad over at Whole Foods for a minute, and successfully recreated a salad dressing that I pour on everything (see I told you I’d tell you the recipe soon!). Here I’ve fused the salad and the dressing into a masterpiece of flavor that I have to admit, simply tickles my fancy. I can easily say this salad is in my top ten. Enjoy!

Beet Greens with Garlicky Tahini Salad
Serves 4

1 large beet, with their greens
1 tsp olive oil
1 bunch kale (I used red russian from Farm Fresh to You)
1/2 cup red onion, diced
1  large, ripe avocado, diced
1/4 cup unsalted, raw sunflower seeds

Garlicky tahini dressing
4 tbsp raw, organic tahini
6 tbsp lemon juice
4 tbsp balsamic vinegar
2 tbsp Dijon mustard
4 tbsp nutritional yeast
4 cloves garlic, minced
1/4 – 1/2 cup unsweetened almond milk
ground sea salt and peppercorn, to taste

Preheat oven to 450.

Cut beet from greens at stem. Rub olive oil on skin, wrap in foil, place in center rack, and bake for 45-55 minutes. Set the beet aside to cool.

While the beets roast, clean and dry the beet greens and kale. Chop off any thick stems and discard. Chop all veggies and avocado, place in large bowl, and top with seeds.

Prepare the dressing by adding all ingredients to food processor or magic bullet and blending till smooth. Add more almond milk if a thinner consistency is desired.

Once beet is cool enough, unwrap from foil and peel skin with fingers. Thinly slice beets and add to the salad.  Top with dressing. Note: if you toss the salads with the beets, the whole salad will turn pinkish red. If you prefer a green salad, toss before adding beets.

This entry was posted in Avocado, Beets, Dinner, Kale, Lunch, Nightshade-Free, Recipes, Salads, Sauce or Dressing. Bookmark the permalink.

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