Raw Vegetables provide more enzymes, vitamins, and other essential nutrients than if cooked, and the combination of ingredients used here has a cleansing effect on the body. A spiralizer is a gadget that turns the vegetables into lovely spaghetti-like strands, which changes their texture- the root vegetables in particular taste surprisingly light and vibrant.
SERVES 4
a handful of pine nuts
2 tbsp furikake, or 1 tbsp each of black and white sesame seeds
2 carrots, peeled
2 medium beets, peeled
1 zucchini and 1 yellow squash, stalks removed
3 small radishes
a large bunch of fresh cilantro leaves, large stalks removed, and finely chopped
For the dressing
juice of 3 celery stalks (about 1/4 cup)
1 tbsp hemp oil
2 tbsp pumpkin seed oil
1 tbsp fresh lemon juice
2 tsp tahini
salt and freshly ground black pepper
To make the dressing, combine all the ingredients together in a food processor or blender, then set aside
To toast the pine nuts and sesame seeds, heat a small skillet over medium heat, add the pine nuts and seeds, and dry-fry, stirring until lightly golden
Put the carrots, beets, zucchini, yellow squash, and radishes through a vegetable spiralizer to turn them into long, thick spaghetti-like strips. Or, use a vegetable peeler and cut them into long thick ribbons.
Place all of the vegetable strips, except the beets, in a serving bowl and toss with the chopped cilantro leaves (adding the beets seperately stops the whole salad from turning pink). Distribute among 4 serving plates, add the beets, pour over the dressing, scatter each portion with a few pine nuts and furikake or sesame seeds, and serve.