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 bowl2.In a separate bowl, blend together all dressing ingredients and adjust taste.3.Fold dressing into mixed ingredients and serve
All of the above ingredients were purchased at either Sonnewald Natural Foods or Leg Up Farm Market
Beet and Carrot Salad
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.
Celery Olive Salad
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).
Chopped Spinach Raspberry Salad w/Herb Dressing
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.
Frisee Beet 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.
Sprout and Flower Salad
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.
Red Bell Pepper and Cucumber Salad
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.
