Do you see that chocolaty goodness?!!!
Healthy Hoboken Girl left the planet for a short period of time and enjoyed every chocolaty morsel of this sugary, glazed, moist, cake-like donut!! Well, I always tell myself, life is all about balance...and this my friends is well worth the splurge.
They came from a small bakery in Massachusetts, where I traveled for a few days visiting my brother, George and his family. (Thank God, these things are hours away!!) Every time we visit them, I have to stop at Mrs. Murphy's Donut Shop in Southwick, MA for my absolute favorite treat. I don't know what comes over me....I can pass on donuts everywhere else, but something about Mrs. Murphy's calls to me like a sugary goddess...my car automatically turns into the parking lot. I'm totally nuts about about them!!
So now, that my major sugar fix is over, I'm back home and ready to cook some healthy meals again. I started out my day, back at Zumba, dancing away those extra calories, and seeing some friends.
Then it was all about a raw beet salad.
Raw beets you say....never had them? Don't knock'um until you've tried them. Not only are they super good for you, they are surprisingly sweet and are cleansers and builders of the blood. Packed with vitamins A, B & C. This is a wonderful salad to pack up and take with you to work, or use as a quick healthy lunch or dinner.
Peel and chop beets and prepare them for the food processor.
Using a grater attachment, or a box grater, grate beets. They make a complete mess, and stain your hands, but that's ok. It's all worth it, check out all that beautiful ruby, red color!
Next, wash and cut your kale into thin tender ribbons of healthy leafy greens.
follow the recipe below to complete this wonderful 'chocolate donut' cleansing salad...
Raw Beet, Kale & Pistachio Salad
Prep time: 20 minutes
Yields: 4-6 servings
2 or 3 large beets
1 large shallot, or red onion, minced
2 cups of raw kale, stems removed, and cut into thin ribbons
1 cup of broccoli slaw, (found in most produce sections in any grocery store)
1 can of red kidney beans, rinsed and drained
1/2 cup of chopped pistachio nuts, divided ( 1/4 cup into salad, 1/4 cup as a garnish)
2 teaspoons of Dijon mustard
1 tablespoon of olive oil
2 tablespoons of apple cider vinegar
2 tablespoons of fresh parsley, minced
1 tablespoon of fresh rosemary, chopped
1. Remove the stems form the beets and trim off the top and bottom. Peel the beets and the shallot.
2. Using a box grater or food processor with a blade attachment, grate the beets and mince the shallot.
3. Transfer grated beets, shallot and all other ingredients to a large mixing bowl and toss to combine.
4. Taste and add salt and pepper to taste. Top with the rest of the pistachio nuts as a garnish and enjoy!!
This salad yields quite a bit, so you can store it in the fridge for a few days, and prepare one day but enjoy for many! I hope you give this one a try...it's so colorful and flavorful with the fresh herbs and tangy flavors.
Wishing you all a wonderful long weekend! Stay warm, have fun watching all those football games! Let's hear it for those NY Giants!!! Go big blue!!