WALDORF SALAD

2 Granny Smith or not-too-Sweet Apples, cored and cut into bite size pieces
3 ribs of celery, cleaned and chopped
¼ cup black currants and/or dried cranberries, unsweetened
2 TBS Black walnut kernels
1-2 TBS pumpkin seeds

Dressing:

2-3 heaping TBS of Vegenaise, light green lid (soy, dairy, and egg free)
½ lime juiced
2 drops Stevia
½ tsp Autumn Harvest Spice Blend (Calicutts Spice, Lemoyme, PA)

1. Place all ingredients in medium size bowl

2. In a separate bowl, blend together all dressing ingredients and adjust taste.

3. Fold dressing into mixed ingredients and serve

2 carrots

1 medium beet

¼ cup raisins, currants, or cranberries

1-2 TBS walnuts, pecans, or pine nuts, chopped

1 TBS olive oil (may need more for taste)

1 orange, peeled and cut into bite size pieces

3 TBS mint leaves, chopped

Juice from 1 lemon or lime

Herbamare to taste

In food processor, pulse carrots and beets until they are chopped fine. Mix

with all the other ingredients in a large bowl. The longer this sits, the

vegetables will absorb the flavor more.

1 bunch fresh watercress, remove thicker stems

2 handfuls arugula

1 Belgian endive, chopped

¼ pound mushrooms, wiped and sliced

1 tablespoon chopped fresh parsley or cilantro

1 green onion, chopped

Handful of fresh sprouts 

1. Wash the watercress and tear into bite-size pieces. 

2.Combine the watercress, arugula and endive. 

3. Add the mushrooms, green onions, and parsley or cilantro. 

4. Keep this mixture in the refrigerator and pull-out portions as needed. 

5. Add other vegetables like asparagus, radishes, or sugar snap peas. 

 Vinaigrette dressing 

 Dash of cayenne pepper (optional)

1 clove garlic

2 teaspoons Dijon style mustard

¼ cup freshly squeezed lemon juice

¾ cup extra virgin olive oil

Sea salt and freshly ground pepper

To make the vinaigrette dressing: 

1. mix ¼ cup lemon juice with 2 teaspoons Dijon style mustard, sea salt and pepper to taste, and 1 clove of pressed garlic. 

2. Mix well. 

3. Add ¾ cups extra virgin olive oil and blend with a whisk or by shaking.

4. To enliven the dish and create contrast, crown it with soft, tangy goat cheese and the crisp bite of raw walnuts.

 Adapted by: Nourishing Traditions - Sally Fallon 

2 stalks celery, including tops, chopped

1 sweet onion, chopped

1 carrot shaved coarsely

½ cup red bell pepper, chopped

1 ½ cup large black olives in water

1 ½ cup large green olives in water

3 TB flat leaf parsley

Juice of one whole lemon

½ cup extra virgin olive oil

½ tsp Herbamare

Fresh ground black pepper

*Choose organic whenever possible. 

In a large bowl, mix all ingredients together. Serve. 

You may make ahead and refrigerate for several hours which will marinate flavors. Serve. 

(Adapted from “The 28-Day Cleansing Program” by Scott Ohlgren).

2 c chopped fresh spinach

1 red bell pepper, seeded and chopped

1 orange, peeled and segmented. Save one segment for dressing.

1 c fresh raspberries

1 TBSP raw sunflower seeds

Place all ingredients on a plate in order.  Drizzle herb dressing to taste.

Herb Dressing

¼ c extra virgin olive oil

¼ c raw apple cider vinegar

2 TBSP coconut oil (or coconut Manna)

1 TBSP fresh tarragon (or ½ tsp dried)

1TBSP fresh parsley (or ½ tsp dried)

1 TBSP fresh basil (or ½ tsp dried)

1 fresh orange segment (or 1 TBSP orange juice)

3-4 fresh stevia leaves, optional

Place all ingredients in blender and blend at high speed for 30 seconds. Drizzle over salad. 

½ large head or 1 small organic Frisee, slightly chopped (or you may use a bunch of arugula)

1 organic medium beet, scrubbed, steamed, and cubed 

1 organic orange, peeled and cut into edible pieces

2-3 TBSP Olive Oil 

2 TBSP lemon juice or raw apple cider vinegar 

Herbamare to taste. 

1) Prepare beets first as you want them warm when adding to the salad. The warmth softens the frisee. Steam beets until slightly fork tender. 

2) Place frisee and orange pieces in bowl. Toss. 

3) Blend in warm beets. 

4) Top with olive oil and lemon juice. 

5) Season with Herbamare or Celtic salt to taste.

Broccoli Sprouts

Organic cucumber, chopped

Micro greens and flowers

Marigold green/flowers

Organic cucumber

Unfiltered olive oil

Fresh lemon juice

Lemon Pepper spice 

Amount of the above will depend on the number of individuals being served. 

1) Layer the first 4 ingredients in a bowl.

2) Sprinkle olive oil, lemon juice, and lemon/pepper on top. 

3) Toss and eat. 

1 Red Bell Pepper, seeded and cut into strips

½ cucumber, slightly peeled, quartered, and sliced

12 black olives, pitted and sliced in half

½ avocado, peeled and sliced

3 sprigs of fresh cilantro or 1 TBSP chopped fresh cilantro

½ lime, juiced

1 TBSP Extra virgin olive oil

Place first four ingredients in salad bowl. Top with fresh cilantro, lime juice, and olive oil. Season to taste.