As I make my way through my journey to healthier skin and better functioning gut, I am MISSING Mexican food sooo bad! With my dietary restrictions in relation to histamine intolerance it is difficult to create the bold flavors needed in Mexican dishes without any red spices. However my body really agrees with herbs and I can pretty much eat as many as I want! The use of fresh basil, cilantro and watercress makes this dish incredibly flavorful, even with minimal spice!
Plus we’re incorporating gut healthy, skin beautifying foods that are high in quercitin like:
Butternut squash – 1 serving equals an entire days worth of immune boosting, inflammation reducing Vitamin A.
Red bell peppers – incredibly high in Vitamin C – which is believed to increase as the vegetable ripens.
Kale – wonderful source of Vitamin K; important for blood clotting and currently being studied for benefits related bone strength and prevention of osteoporosis.
Chickpeas – rich in manganese; a co-factor in the production of collagen which aides in prevention of skin damage.
Red onion – abundant in flavonoids – particularly in the outermost, colorful layers – famous for antioxidant benefits.
Generally I’m not a big salad eater, but I can’t deny the improvement in overall wellness (in body, mind and skin) that I’ve experienced once I began incorporating nutrient dense raw foods more often into my diet. In all honesty, I still have my ups and downs in regards to my histamine intolerance as I’m figuring out it’s root cause – but eating this way has greatly improved my quality of life! I highly suggest trying out this salad as is hearty, heavy and will actually FILL YOU UP! Not to toot my own horn, but this salad is absolutely delicious!
You’ll need these ingredients:
- Half a butternut squash
- 1/4 cup black forbidden rice
- Lots of kale!
- 1/2 red bell pepper
- 1/4 red onion
- 2 cloves garlic
- 1/2 lime
- Small bunch of basil
- Handful cilantro
- Handful watercress
- 1/3 can chick peas (garbonzo beans)
- 1/2 cup cashews (soaked or dry)
- 1/2 lemon
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cumin (add more if preferred)
- 1/4 cup almond milk (add more or reduce for desired consistancy)
- Salt and pepper to taste
While your oven preheats to 400 degrees F, begin cooking black rice according to package. Set aside a luscious bed of kale. Sometimes I quickly steam the kale for easier digestion, but is not a necessary step. You can also massage the raw leaves to soften texture and lessen it’s bitter flavor.
Remove seeds, peel, cube and coat butternut squash in olive oil. Oven roast for 15 minutes.
Roughly chop red bell pepper and red onion. Place into blender with other pico ingredients then pulse until chunky desired texture is reached. Pour into a small bowl and mix in chick peas.
Prepare dressing by blending all ingredients on high speed until smooth.
Thoroughly coat butternut squash with dressing.
Mix all ingredients together and enjoy your delicious, nutritious, Mexican inspired salad!
I hope that you enjoyed this recipe! Please comment with your experiences/preferences/any item changes you may have made with your own Mexican inspired salad. And be sure to check out my yoga tutorials to help balance your healthy diet!
See you next time!