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The Swiss Fitness Plate

Inspired by Swiss "Fitnesstafels," or Fitness Plates, this technicolor dish is simple to prepare and adapt with your favorite protein.

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Servings: 2

Prep Time: 00:30

Cook Time: 00:00

Main Ingredients

2 teaspoons celery seed, divided

2 teaspoons salt, or to taste, divided

2 tablespoons brown sugar, divided

2 tablespoons cider vinegar, divided

3 shallots, chopped fine

1 cucumber, halved, seeded, and sliced (peel optional)

1 carrot, shredded or spiralized

1 medium chiogga beet, shredded or spiralized

2 teaspoons dijon mustard

1/4 Head each red and green cabbage, shredded

1/2 cup total mixed herbs, such as parsley, dill, mint, and chives.

1/2 cup yogurt, dairy or plant - based

1 tablespoon horseradish cream, optional

1 package quinoa/rice mixture from seeds of change (or two cups cooked grain of your choice, prepared)

1 can chickpeas, drained and rinsed

3 tablespoons pine nuts

Preparation

1Prepare vegetables: Peel and finely chop shallots. Peel cucumber (if non-organic); if organic, peel in vertical strips so that cucumber is striped, then scoop out seeds, slice, and sprinkle cucumber with salt (1/2 teaspoon or to taste) and let drain in a colander as you prepare everything else. Peel, grate or spiralize the carrot and beet, keeping them separate. Shred cabbage and place in bowl, mixing. Chop the herbs, keeping them separate if desired.

2Place yogurt in a fine sieve lined with cheesecloth or coffee filter. Let stand as you prepare other ingredients.

3Sprinkle grated carrot with some of the brown sugar, and celery seeds. Sprinkle beet with small amount of salt, some brown sugar, and celery seeds; mix with chives, or pinch of all mixed herbs, and about a tablespoon of shallots.

4Sprinkle seasoned beet with 2 teaspoons cider vinegar and toss. Add mustard, and mix. Add chopped mint and dill, or pinch of all mixed herbs, and about a tablespoon of shallots.

5Place cucumber in bowl. Toss with brown sugar, celery seeds, and 1 teaspoon cider vinegar. Add chopped dill, or pinch of all mixed herbs, and about a tablespoon of shallots.

6Sprinkle shredded cabbage with brown sugar, celery seed, salt to taste, and toss. Sprinkle one tablespoon of cider vinegar on top, and toss. Add chopped chives and parsley, or pinch of all mixed herbs, and about a tablespoon of shallots.

7Heat Seeds of Change rice/quinoa mix in skillet over medium heat. Stir in chickpeas that have some water clinging to them. Add an additional tablespoon of water to mixture if needed.

8Mix yogurt with horseradish cream and all remaining herbs.

9Toast pine nuts over medium heat until golden.

10To assemble, place some of the bean/rice-quinoa mixture in the center of the plate. Surround with salads in the proportions you like. If desired, add additional protein of your choice, such as grilled chicken. Sprinkle pine nuts over everything. Serve horseradish yogurt on side. Enjoy.

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