Arianna is a cook, health coach and yoga teacher. She was born in Italy and now lives in NYC. Her work focuses on an holistic approach to make the body clean and happy. Her motto is to love thy self. 

Beets, Avocado, Rucola & Macadamia Cheese Salad

In the summer most people want something fresh but still appetizing and salads are the best since you can make an endless type of them. 

Few weeks ago I checked out a great chef blog and he made delicious nuts cheese and celery yogurt so I decided to use some inspiration but since I didn't have all the amazing tools that he had I improvised and experimented with success.

Ingredients for salad:

2 beets boiled until soft or roasted 

1/2 avocado sliced 

1 handful of rucola 

Ingredients for cheese:

2 cups Macadamia Nuts, soaked in water overnight

1/2 cup Water

1 Probiotic Capsule (used for home made yogurt)

1/4 teaspoon Salt

1 teaspoon Nutritional Yeast

1/2 teaspoon Lemon Juice

Ingredients for dressing:

1 1/2 cups Cashew Nuts, soaked for 2 hours in water

1 cup thick coconut cream

1/2 cup Water

1/3 cup Celery Juice (juiced with a vegetable juicer)

Zest of 1 lemon

1/2 teaspoon Salt

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Cheese Preparation:

After soaking the nuts, drain them and blend them with the probiotic into a blender until smooth. Placed in a cheese cloth and over a colander with something heavy on top (bowl full of water and small size Balls container with extra water) and let it ferment at room temperature for 24 hours. Remove from cloth and blend with yeast, salt and lemon juice and place it into a shaped baking pan and keep in the fridge to settle until served. 

Dressing Preparation:

After soaking the nuts, rinse them and blend all the ingredients together until there is a liquid consistency

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Mix all the salad ingredients, crumble some nut cheese and with a spoon pour some dressing and enjoy! 

What is your favorite salad to make? Let me know! 

 

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