A Nod-to-Spring Salad
6-8 dandelion leaves
1 cup baby spinach, torn into bite size pieces
4 asparagus spears
½ cup chopped parsley
½ medium golden beet, juilliened
1 medium carrot, cut diagonally
1-2 spring onions, chopped
10-12 wild violet flowers (you can add in some leaves too!)
1-2 purple Easter Egg radishes, cut in thin slices
-Tear greens into bite size pieces. Mix dandelion and
spinach well. Dandelion can be bitter (which makes for a happy liver!)
-Using a carrot peeler, peel asparagus into pretty curls.
This usually works for about half the spear… chop the remaining half and add to the
salad.
-Chop remaining veggies, paying attention to color and
shape. Top the salad with wild violets.
Dressing:
¼ cup raw sunflower
seed butter
2-4 tbsp. lemon juice (to taste)
1-2 tsp coconut nectar (or your favorite sweetener-
optional)
½ cup filtered water
1 tsp gluten free nama shoyu/tamari or coconut aminos
(Add your favorite herbs as desired. I choose mint and lemon
balm!)
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Golden Berry Breakfast Salad
2 cups carrots, grated
1/2 -3/4 cup goldenberries, chopped
2/3 cup walnuts, chopped
2 oranges, sectioned and sliced in half
2 cups shredded kale
1/2 cup chopped parsley
1 diced granny smith apple
Dressing:
1 tbl raw tahini or raw
almond butter
4 tbs fresh squeezed orange juice
-or- simply dress the salad with
1/3 cup of fresh orange juice
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Hemp Basil Pesto Sauce
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Chia Iced Tea
Step 1: Prepare your tea
For fuller flavor use 2-3 bags per 8 oz of water. Allow tea to steep up to an hour - or even over
night!
Make double the amount of tea if you plan to use it for
your gel and ice cubes. I usually prepare about 6-8 cups of strongly brewed
tea at a time.
Step 2: Chia Gel
1/3 cup chia seeds
2 cups tea (or water, if you prefer)
I have found it works best to measure the tea/water in your jar and then add the seeds slowly, whisking as you go.
Allow gel to sit for 10 minutes - then shake or whisk again. Let sit another 10
minutes - shake or whisk again. Done!
Step 3: Chia Iced Tea
1 cup tea
1 - 1½ cups chia gel
Stir gently. Add lemon or lime juice to taste.
*Optional: For additional flavor you can add ½ cup of
unsweetened pure blueberry juice to your tea - just be sure to add it before you
measure out the tea and gel.
To keep it 100% raw-
add ½ cup blueberry puree. This is easy to prepare with frozen
blueberries. Just let them defrost, blend until smooth with an immersion
blender, and add to your tea.
Enjoy!
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Golden Berry Breakfast Salad
2 cups carrots, grated
1/2 -3/4 cup goldenberries, chopped
2/3 cup walnuts, chopped
2 oranges, sectioned and sliced in half
2 cups shredded kale
1/2 cup chopped parsley
1 diced granny smith apple
Dressing:
1 tbl raw tahini or raw
almond butter
4 tbs fresh squeezed orange juice
-or- simply dress the salad with
1/3 cup of fresh orange juice
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Fennel/Grapefruit
Salad
4 cups of fennel,
thinly sliced
3 red grapefruit,
peeled, section, chopped into bite size pieces
1 cup parsley,
minced
1 granny smith
apple, diced
¼ cup fresh
squeezed grapefruit juice
¼ cup fresh
squeezed lemon juice
2 tbs olive oil
(optional)
2 tbs chopped
fennel fronds
-Prep all your
veggies/fruit in separate bowls. Squeeze
lemon juice over fennel and stir in. Set aside. When all veggies are chopped,
blend together in a large bowl. Finish with grapefruit juice as your dressing
or blend the grapefruit juice and olive oil together and pour over salad. Stir
gently. Top with chopped fennel fronds. Chill before serving.
Hemp Basil Pesto Sauce
2 cups fresh basil
leaves
1 cup spinach
leaves
2 cloves of garlic
½ tsp sea salt
1 cup hemp seeds
¼ cup filtered
water
2 tbs olive oil
(optional)
¼ fresh squeezed
lemon juice
¼ cup filtered
water, as needed
-Blend all
ingredients in a blender . Add water until smooth. Taste and adjust flavors.
The spinach leaves will brighten the color of the finished sauce- and add excellent
nutrients. Serve over spiralized zucchini pasta . You can also omit the water
for a thicker texture and serve with cut veggies and raw crackers.
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Lentil/Miso Soup
4 cups of lentils, rinsed
8 cups of water
4-6 bay leaves
2 inches of kombu (seaweed)
4 onions diced and roasted
4 carrots, diced
4 sticks of celery, sliced
3 tbl brown rice miso (or your favorite miso)
8-10 cloves of garlic
1 ½ cups of millet, rinsed and cooked in 3 cups of
filtered water * (directions below)
Greens, cut in thin slivered ribbons- or use mixed baby greens or baby spinach
Rinse
lentils and place in a large pot. Add water, bay
leaves and kombu. Simmer on medium heat until lentils are tender but not
mushy
(about 25 minutes). While lentils cook, dice the onion and place on a
cookie
sheet covered with parchment paper. Roast at 325 degrees until tender
(20
minutes). Chop carrots and celery, set aside. When lentils are tender,
remove the kombu. Kombu helps tenderize the lentils and make them easier
to digest. Add the
carrots, celery and onions. Simmer an additional 15-20
minutes. Peel garlic and
place in a 4 cup mason jar. Add 3 tbl of miso. Remove 2 cups of broth from the
lentil pot and pour into the mason jar. With an immersion blender, blend the
garlic, miso and water. Pour that mix back into the pot. Taste and adjust
seasoning. Feel free to add more miso or garlic. This recipe makes lots of soup! If you are cooking for yourself, or
a small family you may want to cut the recipe in half or freeze half in smaller
portions.
To Cook Millet:
Some people prefer toasting the millet first. This is
optional.
Rinse and drain the millet. Dry roast in a skillet, stirring constantly until
it turns golden and smells nut-like. Bring water to a boil, add grain then
reduce heat to a simmer. Cover and continue to cook about 25-30 minutes until
water has been absorbed and the millet is tender.
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