This energizing spring spinach salad contains lots of raw and nutritious ingredients. The benefit being that it keeps a lot of enzymes intact, needed for properly digesting our food. Only when we absorb and assimilate our food well, it can be used by the cells for energy.
Nutritional yeast is a powerhouse full of B vitamins required for energy production and this inactive yeast also has adequate amounts of protein to aid in blood sugar stabilization. Umeboshi plum paste is a fermented product which helps our gut bacteria to function well so it is able to produce and direct energy to other areas in the body.
Make sure to buy your spinach organic and wash it properly as conventional spinach is often chemically sprayed, contributing to more toxicity in the body.
1 bunch of organic spinach leaves
1 tablespoon of fermented cabbage (storebought or homemade)
2 tablespoons of nutritional yeast
handful of walnuts
2 tablespoons of hempseeds
handful of sprouted alfalfa
250 ml of extra virgin olive oil
100 ml water
2 tablespoons of nut butter (or grind 100 gr. of nuts such as unsalted cashews, almonds or pecans).
1 tablespoon of squeezed lime juice
1 teaspoon of umeboshi plum paste (or substitute for tamari if you don’t have this).
grated ginger up to desired taste
little bit of sea salt
Wash the spinach thoroughly and dry in a colander or with a clean tea towel. Place in a salad bowl and top with the rest of the ingredients.
In a blender add all the ingredients for the dressing and blend on high speed for 30 seconds. Pour over the salad and enjoy this spring spinach salad!