Friday, September 27, 2013


    • SALAD INGREDIENTS: (Serve 4-6)
    1 large head romaine lettuce, cored and chopped
    1 head red cabbage, thinly sliced
    1 handful parsley, stemmed and finely chopped
    1/4 cup cilantro leaves, stemmed and finely chopped
    1 apple, cored and chopped in cubes
    1 Asian pear, cored and chopped in cubes
    1/4 cup wakame or hijiki soaked for 15 minutes, rinsed, and drained
    1 sheet nori, cut into thin strips
    2 tablespoons dulse flakes
    1/2 head cauliflower, chopped into small florets
    1 cup hazelnuts, coarsely chopped
    1 cup pomegranate seeds (optional)
    1 avocado, peeled, pitted and sliced into cubes
    1/2 cup dried apricots, finely diced
    1/4 cup sunflower seeds (optional)
    3 tablespoons apple cider vinegar
    2 tablespoons olive oil or hazelnut oil
    1/4 teaspoon sea salt
    Pepper, to taste


    This recipe is by no means exact. This idea can be applied to almost any variety of fruits, vegetables, seaweed, herbs, nuts and seeds. Think of it as the ultimate bowl of nutrient-dense goodness. Just toss with a simple vinaigrette and you have an amazing meal.
    Toss all ingredients together. Allow to marinate at least 15 minutes before serving.


    (Serves 1-2)
    1 quarter fresh pineapple
    1 orange
    1/2 handful cilantro
    1/2 small jalapeño, seeded


     This combination of pineapple and orange is a mega dose of vitamin C, a powerful cold and flu fighter. Pineapple provides additional benefit with the enzyme bromeliad which helps suppress coughs and loosen mucus. Jalapeños eliminate sinus congestion and reduce sinus headaches. Everything about this juice makes it a flu-fighter.
    Process all ingredients through juicer.