hello!

i'm stephanie

I'm a functional nutritional therapy practitioner, restorative wellness practitioner, certified holistic health coach, and educator. I inspire individuals to take back their health with real food so they can finally get to the root cause of dysfunction and restore wellness within themselves. I reside in Boise, Idaho where I enjoy spending time outdoors, drinking copious amounts of tea, cuddling with cats, and reading good books. 

let's be friends!
  • Instagram
  • Facebook
  • Pinterest

@realfoodeducation

don't miss a thing!

Rote Beete Salat



Oktoberfest was supposed to start this weekend in Munich, Germany. However, it's been cancelled. But that doesn't mean you still can't celebrate with some traditional German recipes. I took this rote beete salat (or German red beet salad) and put my own spin on it.


Ingredients:

  • 2-3 fresh cooked beets (you can also buy pre-cooked packs of beets at Costco)

  • Half a red onion, sliced

  • 1 gala apple, chopped into bite-sized chunks

  • Handful of micro-greens

  • 2 tbsp apple cider vinegar

  • 1 tbsp extra virgin olive oil

  • ¼ tsp salt

Directions:

  • If you're cooking the beets yourself, you'll want to get a large saucepan and fill it with water.

  • Place the skinned beets in the water and bring to a boil. Once boiled, turn the heat down low and simmer for 30 minutes or until tender.

  • Remove the beets from the water, pat dry and slice into bite size chunks, or however you like.

  • Place the beets in a large salad bowl with the onion, apple, micro-greens, vinegar, oil, and salt. Then mix well.

  • Eat right away before everything turns hot pink, or place it in the fridge for a while if you don't mind that everything turns hot pink.