Use organic ingredients when ever possible.
1 bunch of cilantro
5-6 roma tomatoes
1 small yellow or red onion
1 small chili pepper
2 ripe avocados.
handful of whole dulse leaf
Chop cilantro, dice tomatoes, dice onion, finely dice chili pepper, dice avocado. After dicing each ingredient add to large bowl. Tear whole dulse leaf into bite size pieces, add to bowl. When finished, toss.
2 large cucumbers
1 tsp. lemon juice
1 tsp. fresh dill
Optional: handful of cherry tomatoes
Blend all the ingredients in a blender and serve
Optional: add the cherry tomatoes to the soup
Summer Fruit Salad
Green leaf lettuce
Slice up the fruit and celery as desired
Arrange the lettuce leaves to line the inside of a bowl
Add the fruit and celery to the bowl, topping with the blueberries.
2 pints carrot juice
1 tahitian squash
2 cups carrot pulp
Blend together in the blender
1 tsp. curry
dash of cayenne
wild rice, soaked
sunflower seeds, sprouted for crunch
parsley and lemon gems (flowers) as garnish
3 cups green cabbage, finely chopped
3 cups tomatoes, chopped
1 cup fresh grated coconut
1/2 cup peanuts,* ground (make sure they’re raw, not roasted)
1 large date, soaked, pitted and mashed
2 tbsp. lemon juice
2 tbsp. peanut oil (Flora Oils) or use olive oil
1/2 tsp. ground brown mustard seed
1/2 tsp. ground cumin seed
1/4 tsp. turmeric
pinch asafoetida (see Glossary)
1 tbsp. minced Jalapeño, or to taste (optional)
Nama Shoyu and/or Celtic sea salt, to taste
1) Mix first 4 ingredients together in a large bowl and set aside.
2) In a small bowl, mash the soaked date, add in the balance of the ingredients, and blend to a smooth dressing.
3) Pour the dressing into the cabbage and tomato mixture and mix well.
Serves 4. This salad keeps well for 2-3 days in the refrigerator.