Red Cabbage Antioxidant Salad

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.

TriColore Salad

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.

Figs And Arugula Salad with Vegan Cheese

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.

Tropical Salad in Pineaple

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.

Summer Salad

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.

Cucumber Noodle Bowl

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.