Vegan Qi Tonifier Salad

By | August 21, 2017

For a micro-nutritional body boost, try this Vegan Qi Tonifier Salad!  This salad is rich in vitamin A, C, potassium, and iron. It’s vegan and gluten free.

Why should you try this Vegan Qi Tonifier Salad?

Reason # 1: It’s delicious! And, it’s 100 % meat free appropriate for both vegan and vegetarian diets!

Reason # 2: It’s rich in vitamins and iron

This salad is an excellent source of dietary fiber, vitamin A, vitamin C, and iron. Vitamin A and vitamin C are essential for cell protection that helps to prevent premature aging. Potassium helps support muscles and skin tissues. Iron is an essential mineral for the production of red blood cells (hemoglobin). Iron deficiency can fatigue, body weakness, slow metabolism, muscle weakness, a weak immune system as well as from brittleness of nails and hair, flawed mouth corner, dry skin, skin impurities, dark eye circles, and weight gain. The iron in this salad can help lower and prevent this deficiency.

Reason # 3: It strengthens Qi, Blood, and Yin 

From the perspective of the ancient knowledge of Traditional Chines Medicine (TCM), you can support your body through the integration of specific foods into your diet. A strong Qi means that you are energized, healthy, resistant to illnesses, and youthful. The composition of ingredients in this salad strengthens Qi, Blood, and Yin. The bouquet of the selected food promotes and regulates Qi circulation, helps remove toxins, and counteracts the heat. If your TCM doctor or your Acupuncturist have mentioned the existence of disharmony in your body, called “qi deficiency or qi stagnation,” “Yin deficiency,” “blood deficiency or blood stagnation,” this salad is an excellent way to boost and support your Qi, Blood, and Yin.

Tools, Ingredients, and Preparation for Vegan Qi Tonifier salad


For cooking red beets, kidney beans, and potatoes

3 pots + 3 cooking flower pot lids (these automatically stop liquids from spilling when the pot is boiling)

For salad preparation

  • 1 kitchen knife
  • 1 chopping board
  • 1 big bowl
  • 1 ladle
  • 1 pair gloves


Red beets (cooked & diced) 3 cups
Kidney beans (cooked) 1.5 cups
Potatoes (medium) (cooked & diced) 4 cups
Sauerkraut 1.5 cups
Parsley 15 springs
Baby Carrots (for decoration) 3 pieces
Extra Virgin Olive Oil 6 Tbsp.
Himalayan Pink Salt ½ Tsp
Black Pepper 1 tsp


When the baby beets, kidney beans, and potatoes are precooked, salad preparation assembly takes 5 – 10 minutes.

  1. Step: dice the cooked & peeled baby beets and potatoes
  2. Step: rinse and drain cooked kidney beans
  3. Step: rinse and drain sauerkraut
  4. Step: chop parsley
  5. Step: mix all prepared ingredients from Steps 1 – 4 in a big bowl, add olive oil, salt, and pepper.
  6. Step: decorate with sliced carrots and parsley and with balsamic (optional)

How to prepare and cook the kidney beans, baby beets, and potatoes.

Instructions: red beats

  1.  Cut off the green stem (leave 2 inches of stem)
  2. Place the red beets in a pot with salted water
  3. Boil for approximately 30- 45 minutes (medium sized) or 60 minutes (large sized)
  4. Drain and rinse with cold water. and dice (don´t forget to wear gloves)


Instructions: potatoes

  1. Place the potatoes in a pot with salted cold water. 1tsp of salt and add water to cover the potatoes
  2. Boil for approximately 15 minutes (medium sized) or 25 minutes (large sized)
  3. Drain, peel, and dice

Instruction: kidney beans

Before you start to cook kidney beans, you should know:

  1. Kidney beans should be soaked for at least 8 hours before the cooking (prevention against gut disruptions),
  2. Kidney beans should be cooked in boiling water (100 °C) to destroy toxic substances. Please don´t cook the kidney beans in a slow cooker or crock pots, because the temperature will not reach 100 °C.


  1. Place 1 cup of kidney beans in a pot filled with 3 – 4 cups water.
  2. Let the beans soak for at least 8 hours,
  3. After 8 hours, drain and rinse the beans,
  4. Put rinsed beans into a pot filled with 5 – 6 cups fresh water and one tsp marjoram and boil for 90 minutes.
  5. Drain and rinse the beans

Tip: pre-cook a larger amount of kidney beans and freeze them for next use

Enjoy! Bon Appetite!


Li WH, Wong HK, Serrano J, Randhawa M, Kaur S, Southall MD, Parsa R., Topical stabilized retinol treatment induces the expression of HAS genes and HA production in human skin in vitro and in vivo, Arch Dermatol Res. 2017 May;309(4):275-283. doi: 10.1007/s00403-017-1723-6. Epub 2017 Feb 28.,

Pullar JM, Carr AC, Vissers MCM, The Roles of Vitamin C in Skin Health., Nutrients. 2017 Aug 12;9(8). pii: E866. doi: 10.3390/nu9080866,

Harvard School of Public Health,

Yokoi K, Konomi A.; “Iron deficiency without anemia is a potential cause of fatigue: meta-analyses of randomized controlled trials and cross-sectional studies.”; Br J Nutr. 2017 May;117(10):1422-1431. doi: 10.1017/S0007114517001349. Epub 2017 Jun 19. Found on:

Susan F. Clark PhD, RD ; Iron Deficiency Anemia; in: Nutrition in Clinical Practice,

Halliberg L. Perspectives on nutritional iron deficiency. Annu Rev Nutr.2001,

Smith DL, “Anemia in the elderly”, Am Fam Physician. 2000 Oct 1;62(7):1565-72,

Beard JL, Iron deficiency alters brain development and functioning. J Nutr.2003 ;133(suppl 1): S1468 -S1472.,

Silverberg DS1, Iaina A, Wexler D, Blum M. “The pathological consequences of anaemia”, Clin Lab Haematol. 2001 Feb;23(1):1-6.

Daverick Legget, Helping Ourselves, A Guide to Traditional Chinese Food Energetics, Meridian Press Totnes, England 2014

Please note:

All information is designed for the improvement of life quality. If you have any concerns or questions about your health or if you have any health disorders, you should always consult a physician or other health-care professional. This information is not a substitute for, nor does it replace, professional medical advice, diagnosis, or treatment.We want the best for you and your health!

© 2017, BeMedique LLC

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