Sol-ti Strawberry Shaved

Brussels Sprouts Salad

Boost your lunch with a Sol-ti TURMERIC SuperShot™​!⁠​


       • 3 cups sprouted garbanzo beans

       • 1 cup tahini

       • 1 lemon; juiced fresh

       • ¼ of a freshly-peeled beetroot

       • 1 Sol-ti TURMERIC SuperShot™

       • Pink Himalayan salt to taste

       • Fresh vegetables of your choosing to dip


1. In a food processor, add garbanzo beans, tahini, lemon juice,

salt, and Sol-ti TURMERIC SuperShot. Process until a smooth

puree forms.

2. Add raw beetroot and puree again until well combined. Serve

with vegetables of your choosing to dip!



       • 1 lb. brussels sprouts, shaved thin

       • 1 cup fresh strawberries, sliced thin

       • ¼ cup raw walnuts

       • 1 Sol-ti TURMERIC SuperShot™

       • ¼ cup olive oil

       • ¼ cup stone-ground mustard

       • 1 tsp black pepper

       • 1 tsp pink Himalayan salt

       • 1 tsp fresh garlic

       • 2 tbsp balsamic vinegar (plus more for drizzling)


1. In a mason jar, add Sol-ti TURMERIC SuperShot, olive oil,

stone-ground mustard, black pepper, salt, garlic, and

balsamic vinegar. Shake well until emulsified. 

2. Add the dressing to brussels sprouts and toss until well


3. Top with sliced strawberries, walnuts, and a drizzle of

balsamic vinegar.