PLANT BASED RECIPES

MARINATED GIMME GREEN SALAD

1 bunch Dino Kale

Purple cabbage, shredded coarsely

2 scallions

1 cup toasted pumpkin seeds

1⁄2 avocado*

Optional: fresh herbs to taste-try mint or cilantro

DRESSING

2 cloves garlic (pressed or minced) 1/4 cup rice vinegar

1/2 cup olive oil

2 tablespoons toasted sesame oil

Wash the greens. Chop kale leaves by rolling them into a tube and slicing very thinly, creating narrow strips. Combine all salad ingredients in a large

bowl. Blend dressing ingredients, pour over salad and mingle well. Set aside for 20 minutes or for best results overnight. The dressing will last for a few days in the refrigerator so make extra!

*Add the avocado just before serving or it will get mushy.

If you love it, double it! This recipe gets better each day.

RAINBOW SALAD

1 carrot, shredded

1 cup purple cabbage, shredded

1 small ripe avocado, cut into small chunks 1 zucchini or yellow squash, thinly sliced 1-2 celery stalks, diced

1⁄2 cup jicama, diced (optional)

1⁄2 cup sunflower seeds

Place all ingredients into a salad bowl and toss lightly. Dress with Basil Dressing, Sesame Ginger Dressing, or Tahini Miso Sauce.

BASIL DRESSING

2 cups fresh basil 1⁄2 lemon, juiced 1 tsp Celtic Salt 3⁄4 cup olive oil 1⁄2 avocado

2 Tbsp apple cider vinegar

Put all ingredients into a blender and blend until smooth.

SESAME GINGER DRESSING

1⁄4 cup rice vinegar 1⁄2 cup sesame oil Ginger, powdered

Mix together with a fork or shake well in a jar.

TAHINI MISO SAUCE

3 Tbsp tahini

2 Tbsp garbanzo miso Juice of 1 lemon

1/3 cup sesame oil

1⁄2 cup water

1 tsp Celtic salt

1 Tbsp apple cider vinegar

Mix in a blender. Add water if needed. This is great on steamed veggies or as a dip with raw veggies.

MIXED GREENS SALAD

If made generously, this salad can be enough for a meal. The seeds and beans add protein and essential fatty acids, making it satisfying and substantial.

Collard greens

Kale

Arugula

Red cabbage, chopped 1 carrot, grated

1 beet, grated

1 watermelon radish, peeled and sliced 1⁄2 cup pumpkin seeds

1⁄2 cup butter beans (preferably from a jar, rather than canned.)

Nutritional yeast (optional)

Tear the greens or chop into thin ribbons. Add chopped cabbage, carrot, beet and daikon. Sprinkle pumpkin seeds and beans. Top with “yummy” dressing below and nutritional yeast.

YUMMY OIL AND VINEGAR DRESSING

3 cloves garlic, crushed

1⁄2 cup virgin, cold pressed olive oil

1⁄4 cup flax oil

1⁄4 apple cider vinegar

1⁄4 tsp celtic or Himalayan sea salt (yes, it is important that you switch to mineralized sea salt if you currently use plain table salt!)

1⁄4 tsp black pepper

1⁄2 tsp basil, oregano, and thyme

SIMPLE COOKED GREENS

1 bunch of kale, chard, collards, bok choy, or mustard greens

1⁄2 lemon, juiced

Himalayan or Celtic salt, pinch

2 Tbs virgin, cold pressed olive oil

Steam greens until tender (about 3-7 minutes). Put in a bowl and toss with remaining ingredients.

BEETS A LA GRECQUE

1 bunch of beets with greens

1⁄2 lemon, juiced

Himalayan or Celtic salt, pinch

2 Tbs virgin, cold pressed olive oil

Wash and separate the beets and greens. Cut the beet roots into chunks. Steam beats for 20 minutes or until soft. Cool and peel the skins off, they should come off easily. Steam the greens until tender. Put the greens

on a plate and place the beets on top. Squeeze lemon over them, sprinkle with salt and drizzle the oil. The

red beet juice and the oil will mix to create pretty swirls!

Fennel, Radicchio and Watercress Salad

3 small fennel bulbs

1 small radicchio

1 bunch watercress

2 tablespoon pitted and halved black olvies

2 tablespoons chopped fresh basil

2 tablespoons lightly toasted pine nuts

Dressing

1/4 cup olive oil

2 tablespoons fresh lime juice

2 tablespoons fresh orange juice

½ teaspoon salt

pinch freshly ground black pepper