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 place in order as above. Drizzle herb dressing to taste.
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.
Organic cucumber, chopped
Micro greens and flowers
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.