Below are the video instructions for making the delicious chlorophyll salad recipe from the Cooking for Fertility DVD.  For written instructions please continue reading.

Welcome to our fertility-friendly kitchen, where nourishing your body is as delightful as it is essential! Today, I’m excited to share a vibrant salad recipe that’s not just a feast for the eyes but also a boost for your fertility journey.

Picture this: lush green kale and crimson beets mingling together in a bowl, promising a symphony of flavors and a wave of nourishment. It’s the brainchild of my dear friend Tiffany, and let me tell you, it’s a game-changer. As soon as I tasted it, I felt like I was giving my body a loving hug from the inside out. Plus, the bonus? It’s a liver-cleansing superhero, waving goodbye to those pesky PMS symptoms.

For a month straight, I savored this salad every single day, experimenting with different toppings like pumpkin seeds for that extra fertility boost and the delightful crunch of almonds. Trust me, the variations are endless, and I’d love for you to explore and share your discoveries with us!

How to eat salad in a way that supports fertility and digestion:

Now, let’s talk about why this salad is a fertility superstar. By using a food processor, we’re giving our raw veggies a head start in the digestion process, making them easier for our bodies to absorb all those essential nutrients. And since we’re all about eating foods that support fertility, this salad fits the bill perfectly, especially when enjoyed at room temperature or slightly cooked.

Our wise teacher always emphasizes the importance of chewing your food well, and this salad is no exception. Take your time, savor each bite (aim for 30 chews!), and let your body soak in all that goodness. Plus, it’s a refreshing option for those warmer summer days when raw foods feel like a breath of fresh air.

If you want to see exactly how Tiffany and I whip up this fertility-boosting delight, check out our Cooking for Fertility video, where we spill the beans on this recipe and twelve others designed to support your journey.

Recipe:

Now, let’s dive into making this salad! It’s quick, easy, and oh-so-satisfying. You’ll need:

Ingredients:

• 2 cups of packed kale and chard, washed and de-stemmed
• 1 cup of grated raw carrot or beet (both work wonders!)
• 1 washed apple, grated with the skin on (about 1 cup)
• 2-3 tablespoons of unrefined olive or sesame oil
• 1-2 tablespoons of fresh citrus juice (lime is my favorite)
• 2 tablespoons of raw apple cider vinegar
• 1/3 cup of toasted pumpkin seeds
• Pinch of sea salt to taste

Instructions:

1. If you have a food processor, pulse the kale and chard until finely chopped; if not, a good old knife works just fine. Transfer to a medium/large mixing bowl.
2. Use the food processor or a hand grater to grate the carrots and/or beets, then add them to the greens.
3. Grate the apple with the skin on, ensuring you capture all those juicy bits, and add it to the bowl.
4. Drizzle in the olive or sesame oil, citrus juice, and apple cider vinegar, then give it all a good mix.
5. In a skillet over medium heat, toast the pumpkin seeds for 5-6 minutes until they’re fragrant and golden brown. Add them to the salad and toss everything together.
6. For an extra touch, garnish with apple slices and serve.

This salad is like a symphony for your taste buds, with every bite brimming with vitality and goodness. And the best part? It keeps well in the fridge for up to five days, so you can enjoy its fertility-boosting benefits all week long.

So here’s to nourishing your body, supporting your fertility journey, and indulging in delicious salads that not only look beautiful but also make you feel incredible inside and out. Cheers to vibrant health and abundant blessings on your path to conception!

Interested in more fertility boosting recipes? Check out the digital Cooking for Fertility cookbook.