Carrot Salad: Cut carrots into 1/4 inches slices, Soak dulse in 1/2 cup water Place carrots in a saucepan and add dulse water. Cover and simmer until carrots are crisp-tender, about 8 minutes. Drain liquid into separate bowl. Drink when cool if desired. Puree tomato...
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Baby Spinach, Avocado, and Pumpkin Seed Salad Wash, drain and pat dry in a clean towel the spinach leaves. Toss them with the avocado and pumpkin seeds in a large salad bowl. Whisk together the olive oil, celery seed, lime juice and lime zest in a small bowl to...
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Fennel Salad with Peas: Dressing: In a food processor or blender, puree the peas, almond milk, lemon juice, garlic, mint, basil and celery seed. Chill. Salad: Thinly slice the cucumber (peel and seed if desired), finely chop the fennel and scallions, shred carrots,...
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Spicy Green Papaya Salad Use any hot pepper of your choice such as Asian chili peppers or serrano peppers. Remove seeds and membranes to reduce heat, chop finely. In a blender or food processor mix garlic, lime juice, molasses, honey and seaweed. Peel, seed, and...
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Greek Salad: Slowly add olive oil to apple cider vinegar in a large bowl, whisking continually to emulsify. (If dressing tastes too tart, whisk in water a tablespoon at a time.) Season with seaweed and/or oregano. Set aside once emulsified. Roughly chop the romaine,...
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