RAINBOW BLISS SALAD with Butterfly Pea, Reishi, and Cordyceps

RAINBOW BLISS SALAD with Butterfly Pea, Reishi, and Cordyceps

This Rainbow Bliss Salad with Butterfly Pea, Reishi, and Cordyceps is a true herbalist's dream 🌿 With earthy Reishi and energizing Cordyceps, the ingredients pack a healthful punch. The stunning blue from Butterfly Pea adds a splash of color to your summer plate 💙 Combined with roasted roots and marinated tofu, this salad offers a grounding and vibrant experience that's as nourishing as it is beautiful. 


  • Curly kale or cavolo nero
  • Purple kale
  • Quinoa
  • Baby carrots
  • Baby beets
  • 1 block of tofu (400gr)
  • Purple sweet potato (or other sweet potato)
  • Broccoli
  • Cauliflower
  • Tamari
  • Greek yogurt
  • Extra virgin olive oil
  • Light tahini
  • White miso
  • Umeboshi paste
  • Cordyceps
  • Blue Butterfly Pea Powder
  • Turmeric Powder
  • Reishi Powder
  • Sea salt
  • Apple vinegar
  • Herbs to liking
  • Lemon


Prepare the oven at 200°

Follow this step-by-step guide to prepare a week's worth of salad in a short time. This salad deeply nourishes and restores health thanks to the quick pickling mixed with roasted roots, grounding our energy with healthy fats. Add avocado, kimchi, and other proteins freshly every day for variety.

1. Prepare the tofu: Cut the tofu into cubes and massage it with 1 tablespoon of white miso, 2 tablespoons of tamari, and a squeeze of lemon. Let it marinate in a jug, shaking from time to time.

2. Prepare the kale: Clean all the kale or cabbage. Cut the curly kale, and use a mandolin to slice the purple kale very thin.

3. Pickle the kale: In a jug, mix tamari, olive oil, vinegar, and salt. Drizzle over the curly and purple kale in separate bowls, massage them, and leave with a weight over them while you prepare the rest of the ingredients.

4. Prepare the vegetables: Clean the beets, carrots, and any other root vegetables of your choice, then cut them into similar-sized pieces. Clean and cut the cauliflower into smaller florets.

5. Roast the vegetables: Drizzle all the cut vegetables with olive oil and salt, and massage them. Bake on a tray for 35–40 minutes or until roasted. You can add herbs for extra flavor.

6. Boil the potatoes: Clean and dice the sweet potatoes into tiny cubes. Boil them for 10–15 minutes in water with a pinch of salt.

7. Cook the quinoa: Bring the quinoa to a boil in double the amount of water, adding a little salt and turmeric. Boil for 10–15 minutes, then drain and let it cool in a separate bowl.

8. Steam the broccoli: Steam the broccoli for 5–7 minutes, until cooked but still bright green. Once done steaming, rinse it with cold water to stop the cooking.

9. Prepare the condiment: In a jug, mix 1/3 cup of tahini with 2/3 cup of hot water and 1/4 teaspoon of umeboshi paste. Mix until dissolved. Add 1/3 cup of extra virgin olive oil, a generous dollop of Greek yogurt, cordyceps, and reishi. Finally, add blue butterfly pea powder until the mixture turns a bright blue.

10. Assemble the salad: Combine all ingredients on a large plate, generously drizzle with the prepared condiment, and serve.

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