Solluna’s Turmeric and Arugula Anti-Anxiety Salad

05.07.2020 Farm to Table
Kimberly Snyder
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We’ve all heard by now about the mind-body connection, but the implications of this to our day-to-day lives are actually mind-blowing. When I was doing research for my new book, Recipes for Your Perfectly Imperfect Life, I was astounded by the research connecting inflammation and bloating in our physical bodies with our mental patterns and thoughts. 

We are holistic beings that need to pay attention to nourishing our entire selves in order to feel truly good. Sure, we can hit our ideal weight or get our body into the fittest tone, but what good is it if we feel disconnected, unhappy, or anxious? Here’s where the total lifestyle comes into play.

I teach that the four cornerstones to really feeling good are food, body practices (exercise, proper supplements, skincare), emotional well-being, and spiritual well-being. I list food first because it creates an alchemy that affects our entire being including our brain’s neurotransmitter systems — which link directly to feelings of stress and anxiety. Researchers from New York State University found that feelings of anxiety may be suppressed with a boost of antioxidants. By eating a variety of plant-based foods loaded with vitamins and antioxidants, we can improve our body’s response to anxiety and help our systems to function at their best.

This Turmeric and Arugula Anti-Anxiety Salad is a powerfully delicious recipe that works to do just that. Both turmeric and arugula come loaded with antioxidants, reducing the risk of damage to free radicals. Our bodies need vitamins to keep our levels of stress, tension, depression, and anxiety at bay, and arugula is a great source of vitamins A, C, and K. The combination of these two ingredients is highly alkaline, helping to cleanse our systems of toxic overload and allowing our minds the opportunity to operate at a positively vibrant frequency! 


8 ounces arugula (about 4 cups)

1 cup mung bean sprouts 

1 large carrot, cut into ribbons

1½ cup organic cherry tomatoes, cut into halves


¾ cups water

Zest of 1 lemon

Juice of 1 lemon

1 teaspoon turmeric powder

1 teaspoon garlic powder

1½ tablespoons almond butter

½ teaspoon miso paste

½ teaspoon black pepper


1 | Mix together all salad dressing ingredients in a jar and set aside.

2 | Place arugula and mung bean sprouts in a salad bowl.

3 | Peel carrots into ribbons, dice tomatoes, and add into salad bowl.

4 | Dress salad and toss together thoroughly. Enjoy! 

*Yields 2 servings.

Kimberly Snyder, C.N. is the multi-time New York Times bestselling author of The Beauty Detox book series and Radical Beauty, co-written with Deepak Chopra. She is the founder of holistic lifestyle brand Solluna and hosts the Feel Good Podcast with Kimberly Snyder. She has been featured on multiple media outlets including Ellen, Today, Good Morning America, and The Dr. Oz Show, and in The New York Times, Vanity Fair, The Wall Street Journal, Elle, and InStyle. Named one of the top “results-oriented nutritionists” by Vogue, Kimberly runs her Solluna organic juice and smoothie bar at the iconic Four Seasons hotel in Beverly Hills.

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