This deeply nourishing seasonal salad is packed with high vibrational foods to awaken the digestive fire and gently cleanse the system. Roasted squash and protein-rich garbanzo beans ground the body, while bitter greens and a vibrant nettle-cilantro pesto flush stagnation and stir the liver awake. Amargo bitters lend their ancient alchemy — helping to awaken enzymes, clear parasites, and ignite inner vitality. Goji berries add a touch of sweetness, nourishing the blood and spirit.
This salad hits all the marks — tangy, bitter, sweet, creamy, and crunchy. It's potent, pleasurable, and alchemically alive.
RECIPE
Prep time: 1 hour (includes soak time for goji berries)
Category: Savory, Salad
Serves: 2-4
Recipe by: Panaceas Pantry
Ingredients:
- 1/3 cup goji berries
- 3 large handfuls of dark leafy greens, such as baby spinach, arugula, dandelion, baby kale, endive or bitter lettuce
- 1⁄2 butternut squash, diced
- 1 x 15oz can of garbanzo beans, drained well (or substitute for 1 1⁄4 cups cooked)
- 1 large avocado, sliced
- Small handful of pumpkin seeds, raw or toasted
For the pesto:
- 1 large bunch of cilantro, leaves only
- 1 small handful of fresh nettle leaves, optional
- 1⁄2 cup pepitas
- 1 clove garlic, peeled
- 1 cup finely grated parmesan
- 1⁄2 cup extra virgin olive oil
- 1⁄4 tsp salt
- 1⁄4 tsp freshly ground black pepper
- Amargo bitters
Directions:
1. Soak dried goji berries in filtered water for 1 hour, then drain and set aside.
2. Preheat your oven to 350F. Drizzle olive oil over a baking sheet, then add diced squash. Toss to cover in the oil, sprinkle with salt and bake for 15 minutes.
3. Meanwhile, pat dry the garbanzo beans with a paper towel. After the squash has baked for 15 minutes remove tray from the oven. Add garbanzo beans to the tray, and bake a further 10 minutes or until squash is tender and the garbanzo beans have started to brown. Set aside to cool.
4. While you wait, pour yourself a Gut Sweep or Mineral Tea!
5. Now make the pesto. Add cilantro and nettle (making sure you use gloves or tongs to handle the nettle!), pepitas and garlic to a food processor. Process for 10 seconds or until finely chopped.
6. Add the grated parmesan and olive oil and pulse through until well combined. The dip should now look like a chunky pesto, with the oil mixed through. Transfer to a bowl, then add salt, pepper and Amargo bitters. Start with one dropper full of bitters, mix through, and add more if its not too strong for you.
7. Add all the salad ingredients to a bowl including the greens, cooled squash and beans, drained goji berries, pumpkin seeds and avocado. Add 2/3 of the pesto and stir through well, until everything is coated. Divide between bowls, and serve with extra Amargo bitters to your liking. Tasting the bitters will tell your digestion to turn on and do its job!
