- 1 bunch kale
- 1 bunch chard
Remove kale and chard leaves from stem. Tear or slice into thin strips.
- 2 large fennel bulbs (thinly sliced)
- 4 carrots (shredded)
Toss the above mixture with raw, organic apple cider vinegar and walnut oil to coat. Let it sit for at least an hour. Salt to taste.
- 1 handful juice sweetened dried cranberries
- 2 organic granny smith apples (chopped and peeled)
- 2 large oven roasted beets, sliced or cubed (you can also used grated raw beets)
- Top with chopped walnuts
Adapted from a recipe by Linda Clark at Universal Wellness Associates.