Root Vegetable & Kale Salad with Chaga Dressing

1. In a bowl, soak ¾ cup nuts for 1 hour, or overnight; drain and rinse. Chop remaining nuts; set aside.

2. In a blender, blend soaked nuts, ¾ cup water, lime zest and juice, grape seed oil, honey, chaga, cinnamon and ¼ tsp salt until smooth. Refrigerate until serving.

3. Preheat oven to 425°F. Place carrots, parsnips and beets on a large parchment-lined baking sheet; toss with coconut oil and remaining ¼ tsp salt and black pepper. Roast for 25 minutes, tossing once or twice. Transfer to a large bowl. Mix in kale and mint. Toss with desired amount of dressing and top with dates and chopped nuts.

More Uses: Chaga powder is ideal in smoothies, tea and beverages. Try a smoothie with chaga coffee powder, hemp seeds, raw cacao powder, maca powder, honey and vanilla. Or brew a potent, immune-boosting tea with chaga tea bags, ginger, honey and cayenne.

Health Tip: Used for centuries in Asia, Russia and other countries, chaga (Inonotus obliquus) is a parasitic fungus that grows on birch and other trees and looks much like a chunk of burnt charcoal with a rust-colored interior. But in spite of its ungainly appearance, it has powerful benefits including antibacterial, anti-allergy, anti-inflammatory, antioxidant and heart-protective activities. It’s rich in compounds called polysaccharides, which enhance immune function and protect against cancer. Other studies show chaga extract suppresses tumor progression and can reduce DNA damage by over 40%. Find it in powders, capsules, tea bags, coffees and drink mixes.