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.
1 organic red leaf lettuce head
1 small organic kohlrabi spriralized
1 or 2 organic carrrots spiralized
1 organic leek ( white part only thinly sliced)
Dressing:
2 tablespoons minced organic tarragon
4 tablespoons minced organic dill
2 tablebsopns cold pressed organic olive oil
1/4 organic lemon (grate the zest and juice the lemon)
1/8 teaspoon Himalayan salt
Place the lettuce, kohlrabi, carrots and leek in a medium bowl. Blend well the dressing ingredients and toss with the remaining ingredients.
4 large organic cucumbers
1 organic daikon radish
1/2 organic red pepper cut into thin strips
2 inch organic leek thinly sliced into rings (white part only)
2 teaspoon organic raw sesame seeds (grind right before you add them)
2 teaspoon organic cold pressed sesame oil
1 fresh organic lemon juice
1/2 cup chopped organic basil
1/2 cup chopped organic mint
1 inch organic jalapeño or more to taste
Himalayan salt to taste
Make the dressing by blending well the sesame seeds, sesame oil, lemon juice, salt and jalapeño in a powerful blender. Spiralize the cucumbers and daikon radish using a spiralizer. In a large bowl, toss the cucumbers, red pepper, leek and daikon "noodles" with the dressing. Just prior serving, top the mixture with chopped basil and mint.
