Sunquat Salad
Bring the sunshine to the cold winter months with kumquats and lemonquats. They make an ordinary salad into an extraordinary one. The edible rims are bursting with flavors.
Use your favorite salad dressing from our recipe section* on our website.
2 cups organic baby spinach
1/4 organic red onion, sliced
handful each of organic kumquats and lemonquats
Toss gently and add your choice of dressing. Eat at room temperature.
* go to RECIPES page and enter dressing in the search box
Raw Artichoke Hearts Salad
We created a recipe that features raw organic artichoke combined with powerful fresh micro greens, raw garlic, and beautiful heirloom tomatoes to balance the savory flavor.
2 organic fresh artichoke hearts (see preparation instructions in Artichoke Diamonds recipe)
1 organic heirloom sun ripe tomato, sliced
handful of fresh organic broccoli micro greens
Dressing:
1 organic garlic clove, minced
1/2 organic lemon, juiced
2 tablespoons organic cold pressed olive oil
Himalayan salt to taste
Gently mix all the salad ingredients. Whisk the dressing until well combined and pour over salad and gently toss.
Enjoy fresh at room temperature.
Tropical Salad
No matter where you live, you can transform your fresh salad into something exciting when you use exotics fruits. We used pink variegated lemons in placed of yellow lemons to add color and a perfect blend of citrus. Every single ingredient in this salad is a star so we decided to go with a simple yet flavorful vinaigrette dressing.
1 organic star fruit, sliced
1 organic pink variegated lemon (pictured) sliced
1 handful organic sunflower sprouts
1 handful organic pea sprouts
1 handful broccoli micro-greens
Vinaigrette Dressing:
1 organic pink variegated lemon (pictured) juiced
1/2 organic cold pressed extra virgin olive oil
Celtic sea salt to taste
a splash of mineral water
Blend well all vinaigrette ingredients using a high speed blender (like Vitamix) until well emulsified.
Use your imagination for best salad presentation, or just follow the picture.
Dr Garcia's Seafood Marinade
A very easy and fast recipe to use on a sushi grade wild salmon.
sushi grade wild salmon
Marinade:
1 small organic onion, chopped very small
1-2 inch organic ginger, chopped very small
1 tablespoon raw organic organic apple cider vinegar with mother*
1-2 tablespoons organic balsamic vinegar
1/2 cup organic lemon, juiced
1/2 cup organic cold pressed olive oil
Himalayan sea salt to taste
Toppings:
raw organic macadamia nuts
fresh organic lettuce
Mix the marinade ingredients together well.
Slice the salmon and pour the marinade over all the slices for 20 minutes (use a glass dish and keep it covered).
Prepare a salad by adding the ground macadamia nuts and arrange the wild salmon on top.
Enjoy at room temperature!
* raw and refined apple cider vinegar that still contains the culture of beneficial bacteria (mother) that turned the apple cider into vinegar through secondary fermentation.
Anchovy Salad (Alici Salate)
There is a lot of talk about the health benefits of anchovies and sardines, but not many details about how to source them except in a can soaked in preservatives. Just use simple foods, the anchovies and sea salt that come as two ingredients in a glass jar. Anchovies that are raw and cured in the beautiful Mediterranean sun with sea salt. This makes a most delicious anchovy salad with a powerful dose of healthy, oily fish.
Raw salted wild anchovies, rinsed well and split in halves
1/4 organic red onion, sliced
1 organic cucumber, sliced
a bunch of organic chives
Arrange everything on a plate and serve immediately with or without your favorite crackers. A simple dish that is very well ntritionally balanced.
Summer Sunshine Salad
Need a new delicious salad recipe that is easy to make and looks beautiful and easy to pair with a main dish? This salad is packed with vitamins and flavor, prebiotics and many other healthy nutrients.
1 organic daikon radish, spiralized
1 organic organic yellow summer squash, spiralized
1 organic sunchoke (Jerusalem artichoke), thin sliced*
Dressing:
2 tablespoons organic lemon juice
1 teaspoon organic lemon zest
1 garlic minced
3 tablespoons organic cold pressed olive oil
1/4 teaspoon fresh ground coriander seeds
Himalayan salt to taste
organic white pepper to taste
Blend well all the dressing ingredients until the dressing thickens. Add the dressing over the spiralized noodles and sliced sunchoke. Toss to combine and enjoy it!
* a mandolin helps to slice a beautiful and uniform sunchoke. Put the sunchoke slices in lemon water right away to prevent oxidation and avoid color changing.
Grab-n-go Salad with Papaya Dressing
A wonderful, easy to make salad with vibrant colors to take with you wherever you go. Pair this delicious, organic salad with papaya dressing from No Fail Kale Salad (recipe on website) and you get a complete meal.
1 cup organic Sorell
1 organic daikon radish, spiralized
1 organic rutabaga, spiralized
1 cup organic baby spinach
1 organic chioggia beet, thinly sliced*
1/4 cup fresh organic, mature coconut, thinly sliced
Toss and mix well all the ingredients and put them in a glass jar.
In a separate glass jar make the papaya dressing (recipe on website).
Pour over the salad right before serving. Take a moment and enjoy every single bite of this flavorful salad.
* a mandolin works best for this
This salad recipe is very easy to make and has a great taste.
Dressing
1/2 cup organic papaya chunks
1/4 cup fresh organic lime juice
1 inch fresh organic ginger, peeled
1 inch fresh organic turmeric, peeled
1 tablespoon organic apple cider vinegar
2 tablespoons organic cold pressed extra virgin olive oil
1/4 teaspoon Celtic salt
2 tablespoons spring or filtered water
Salad
organic kale, chopped
organic leek, white part only, cut rounds
Blend all the dressing ingredients in a high speed blender (like Vitamix) until all smooth. Add water if necessary. Take 2 minutes to massage well the dressing into the salad leaves with your clean hands. Enjoy at room temperature topped with sprouted seeds, nuts or raw coconut chips.
Raw Asparagus and Mushroom Salad with French Dressing
Crunchy, crispy, peppery, earthy, delicate and sweet, this combination might make you rethink cooking asparagus again. It’s now asparagus season and time for a powerful spring detox. The creamy French dressing adds the perfect flavor to bring ”je ne sais quoi” to your plate.
1 bunch organic thin asparagus spears
1 cup organic cremini mushrooms
1/4 teaspoon Celtic salt
French Creamy Dressing
1/4 cup sprouted mustard (recipe on website)
1/4 cup organic lemon juice
1 inch fresh organic turmeric
1/4 cup organic cold pressed olive oil
1 organic mandarin
1/4 cup spring or filtered water
1 organic red shallot, roughly chopped
celtic salt and organic pepper to taste
1 teaspoon organic herbs de Provence
Trim and bottom half peel the asparagus spears. If the stalks are not pencil thin, slice diagonally the asparagus spears. Add everything to a bowl and sprinkle with salt. Slice the mushrooms as thin as possible* and add to the bowl.
Blend in a high speed blender (like Vitamix) all the dressing ingredients until you obtain a creamy consistency. Add more water if necessary. Drizzle the French dressing over the vegetables. Gently toss to coat. Enjoy at room temperature.
* a mandolin is helpful
Raw, Gluten Free, Sugar Free, Nut Free, Paleo
Wow! A dreamy salad - a perfect blend of spices and textures that tastes just like a creamy chicken salad but it’s made with no chicken. Get ready to be impressed! This is a hearty salad that can be eaten on its own, wrapped in fresh collard leaves or spread over a raw cracker.
1 cup organic hemp seeds hearts
2 tablespoons raw, organic apple cider vinegar with mother*
1 teaspoon Celtic salt
1/2 teaspoon organic chile powder**
1/2 teaspoon organic paprika**
1/4 cup spring or filtered water
3/4 cup very fine chopped organic celery
1/4 cup very fine chopped red onion
Blend in a high speed blender (like Vitamix) all ingredients but the vegetables (celery and red onion). Scrape down the sides of the container as needed until you achieve a creamy consistency. Transfer the mixture to a bowl and fold in celery and onion. Mix well. Enjoy It!
* raw and refined apple cider vinegar that still contains the culture of beneficial bacteria (mother) that turned the apple cider into vinegar through secondary fermentation.
** Always buy organic and non irradiated spices. Keep them well covered in glass air tight containers.
We hear about detoxifying your body, but how about detoxifying your kitchen from all unhealthy food? Detoxifying your kitchen allows you to escape the temptations and transform your kitchen into a place of wellness. A healthy kitchen provides the foundation for a healthy you. Include more live raw food for a more live energetic you.
There are many recipes for rutabagas and turnips (mostly cooked). This recipe is raw - you don’t want to destroy some health benefits including high vitamin C content by cooking. This salad tastes so good by itself and also pairs well with other sides.
Rutabagas and turnips are high in fiber, complex carbohydrates, vitamin C, potassium, and manganese. Like all brassicas*, they contain antioxidant, antibiotic and antiviral characteristics.
2 small organic rutabagas
1 small organic turnip
Celtic sea salt
1 organic lemon, juiced
1 inch organic sliced leek (white part only)
3 tablespoons organic extra virgin cold pressed olive oil
organic chives for decoration
Grate both the rutabagas and the turnip. Squeeze and remove as much juice as you can. Add the rest of the ingredients and top it with small chopped chives. Enjoy fresh.
* Brassica is a genus of plants in the mustard family. The members of the genus are informally known as cruciferous vegetables, cabbages, or mustard plants
A simple and fast salad that delivers a complete nutritional meal. This is a tasty, powerful blend of sprouts, micro-greens and caviar. If you are new to sprouts, try sunflower sprouts first, as they are a most delicious and pleasant variety.
1 small container of wild salmon caviar
1 organic red pepper, sliced
1 organic endive, sliced
1 cup organic sunflower sprouts
1/2 cup of your favorite organic micro-greens (broccoli, Daikon radish are great)
1/2 organic lemon, juiced fresh
1/4 cup organic chives, small chopped
Celtic sea salt to taste
1 inch organic turmeric, finely grated
Gently toss the sprouts, micro-greens and chives with lemon juice, salt and turmeric. Arrange them in a nice round ”nest” and spoon the caviar on top. Add the red pepper and endive slices on the side and enjoy.
Upgrade your salad by adding caviar and get a terrific nutritional boost that takes just a few additional seconds to prepare. Caviar is a delicacy with health benefits.
Look for a good quality caviar that is not too salty, the kind that you find in the refrigerator section at health stores. If you are new to caviar, start with wild white fish caviar since it is milder than most others. Try and experiment with different types of caviar -- caviar are absolutely amazing for your health!
organic red romaine lettuce
organic green butter lettuce
organic broccoli sprouts
wild white fish caviar
1 organic scallion
1 organic garlic mashed
1 teaspoon organic horseradish, grated
1/2 teaspoon organic basil
1/2 organic oregano
1 teaspoon lemon juice
Celtic salt to taste
Wash, dry and chop all salad ingredients. Add the rest of the ingredients except the caviar and gently toss. Finally, add the caviar in the middle and enjoy fresh *
* this salad doesn’t need any oil since the Caviar is a good replacement and complement to the vegetables.
Hearty and nourishing, roots and tubers have been important foods for thousands of years. Roots and tubers are known as nature's buried treasures because they are plants with their edible parts beneath the soil.
Try this raw, tasty salad as a side dish, appetizer or as a snack. It's a winner for sure! The apple and the lemon juice brings a spectacular combination to the vegetables.
1/2 cup jicama, peeled and cut in cubes
2 organic carrots
1/2 cup organic celery root, peeled and cut in cubes*
1 inch organic horseradish root, peeled*
2 inches organic burdock root, peeled*
1 organic apple of your choice, peeled and cut in cubes*
1/4 cup organic beet root, peeled and cut in cubes
1 leek (white part only), thinly sliced
1 organic lemon, juiced
sea salt to taste
optional: organic broccoli sprouts to decorate
Use a food processor to shred the apple and all the vegetables but the beet and leek. Add the leek, lemon juice and salt to the shredded vegetables and toss well.
Shred the beet and keep separate from the rest. Set the salad in a bowl and top with the beet and a few broccoli sprouts.
* sprinkle with some lemon juice to avoid oxidation
An easy to make, delightful and silky salad with a nice nutty crunch of rutabaga noodles.
This amazing and fast salad has a variety of crispy, crunchy and creamy textures and pairs beautifully with wild Alaskan king salmon for a complete meal.
1 organic red butter lettuce (washed, well drained and cut)*
1 organic green butter lettuce (washed, well drained and cut)*
2 organic green onions washed and cut
1 cup spiralized organic rutabaga noodles**
1 organic lemon (grate the zest and juice the lemon)
1 organic garlic clove, minced
1 tablespoon organic cold pressed, virgin olive oil
1 tablespoon organic kimchi or sauerkraut
sea salt to taste
Put all the greens and rutabaga noodles in a salad bowl. Add the rest of the ingredients and toss gently to combine the flavors.
* butter lettuce is among the best lettuce for high quality nutritional value
** make your own rutabaga noodles in just few seconds by spiralizing a raw peeled rutabaga with a spiralizer
These champagne-gold color raw noodles are made from rutabaga! Rutabagas most likely originated from a cross between turnips and wild cabbage and are bursting with antioxidants, vitamin C and potassium. These dense, high fiber raw noodles may help fight cancer and improve digestion.
2 cups organic red cabbage, shredded*
2 inch organic leek white part only, shredded*
Dressing:
1 tablespoon raw organic apple cider vinegar
2 tablespoon cold pressed organic, extra virgin olive oil
1 organic garlic clove, minced
1/4 teaspoon organic thyme
1/4 teaspoon organic oregano
1/4 teaspoon organic basil
1/3 teaspoon Himalayan salt
* Use a food processor to shred both the red cabbage and the leek. Wash your hands right away since red cabbage can leave temporary stains on your hands.
Make the dressing by blending all the ingredients well together.
Add the dressing over the shredded vegetables.
1 organic daikon radish spiralized
1-2 organic kohlrabi spiralized
1 organic chioggia beet spiralized
organic microgreens to decorate on top
1/4 cup organic hemp seeds
Dressing:
2 tablespoons organic cold pressed sesame oil
1 teaspoon Colatura (wild anchovie fish sauce)
1 teaspoon organic lemon juice
1 teaspoon organic lemon zest
dash of organic cayenne pepper powder
dash of sea salt
dash of black pepper
Blend the dressing ingredients well together. Pour over the spiralized vegetables and sprinkle with hemp seeds. Serve at room temperature.
Chioggia beet looks like a vegetable straight out of a Dr. Seuss book, but this striped beet is very real! Also known as the candy cane or candy stripe beet, it hails from Northern Italy and is notable for its striking deep pink and white spirals. The flesh is very tender, mild and sweet. It adds beautiful color to salads.
2 cups organic arugula
2 cups organic red leaf lettuce
1/4 pound fresh organic figs
1/2 teaspoon organic cold pressed olive oil
sea salt to taste
Vegan Cheese:
1/2 cup raw organic macadamia nuts
1 organic lemon juiced
1 organic garlic clove minced
Toss the arugula and red leaf lettuce with olive oil and salt. Make the "cheese" in a high speed blender by adding the macadamia nuts, lemon juice and garlic clove and blend till you obtain a crumbly "cheese like" mixture. Add the "cheese" on top of the salad along with sliced figs.
1/2 cup organic celery root finely grated*
1/2 cup organic homemade mayonnaise
1 organic garlic minced
1/2 teaspoon sea salt
Mix all the ingredients well and enjoy with Belgian endives and purple carrots.
* Grate your celery root last and add it immediately to your prepared mayonnaise to avoid oxidation.
1 organic whole ripe pineapple
5 organic cremini mushrooms sliced thin
2 tablespoons organic raw ground sesame seeds
1/4 cup organic red shallots chopped
1 organic carrot round cut
1 small organic Kohlrabi small cubes cut
1 organic head red leaf lettuce (reserve few leaves for decorating)
2 teaspoons organic cold pressed olive oil
1 teaspoon Colatura di alici (Italian fish sauce made from anchovies)
Toss all the vegetables with the olive oil and the fish sauce. Let sit to blend the flavors while you work on the pineapple. Cut the pineapple in half long-wise, scoop the hard core in the middle and discard. Scoop the flesh and cut it in cubes. Add the pineapple cubes over the vegetables. Toss well to combine them.
Fill the pineapple halves with the vegetables and sprinkle the ground sesame seeds on top. Decorate by placing on a few of the red leaf lettuces.
