A featured recipe in the Cooking for Fertility DVD with Tiffany Pollard and Kathryn Flynn This salad just looks like the northwest! It has beautiful greens, orange and reds with the browned nuts. You’ll experience an explosion of flavor in your mouth! All of these ingredients are filled with vitality, and that is what you’ll feel as you eat it!
Cooking time/temp: 
Preparation time: 10 minutes

2 cups, packed Kale and chard, washed and de-stemmed
1 cup grated raw carrot or beet (washed well, with skin on) 1/2 cup of each is nice
1 washed apple grated with skin on (about 1 cup)
2-3 tablespoons unrefined olive or sesame oil
1-2 tablespoons fresh citrus juice (I like lime)
2 tablespoons raw apple cider vinegar
1/3 cup toasted pumpkin seeds
Pinch of sea salt to taste

Yields: 2-4 servings


If you have a food processor, pulse kale and chard until well chopped, but not mush: if not, use knife to chop fine. Place in medium/large mixing bowl. Use food processor (to grate) or a hand grater for carrots and/or beets. Add to greens. Next grate apple with skin and add to the mixture. Be sure to put in any juice from the apple

Add oil, citrus juice, apple cider vinegar and mix. Toast pumpkin seeds on skillet over medium heat for 5-6 minutes until fragrant and browning. Pour into salad, toss and serve. Apple slices make a nice garnish. This salad will keep nicely in an airtight container in the refrigerator for up to 5 days.


ENJOY the vitality of this amazing fertile salad