Salads

• 1 cup whole grain (ex. quinoa, brown rice, barley, buckwheat, rye, hato mugi, etc.)
• 1 cup or more veggies (choose at least one from below ground, one from above ground)
• sea salt

• 1 small seedless watermelon, cubed into bite-sized pieces (about 8-10 cups)
• 1 cup blueberries
• ¼ cup slivered almonds
• 4 teaspoons mint leaves, chopped finely
• 1 lemon or lime, zested and juiced
• Pinch of sea salt, to taste

Quinoa:

• 1 Cup Quinoa rinsed
• 2 Cups Water

Chickpeas:

• 1 1/2 Cups Cooked Chickpeas
• Drizzle Olive Oil or other neutral oil
• 1/2 teaspoon Salt
• 1/2 teaspoon Smoked Paprika
• 1 teaspoon Chili Powder
• 1/8 teaspoon Turmeric
• 1/2 teaspoon Oregano

Red Pepper Sauce:

• 1 Red Bell Pepper ribs and seeds removed
• 2 tablespoon olive oil or other neutral oil
• Juice from 1 lemon
• 1/2 teaspoon pepper
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 1/4 Cup Fresh Cilantro

Everything Else:

• Mixed Greens
• An Avocado
• Sesame Seeds for Garnish

Dressing:

• 1 ½ tablespoon apple cider vinegar
• 2 teaspoons maple syrup
• ¼ teaspoon cumin
• 3 tablespoons olive oil

Salad:

• 5 medium carrots, sliced into thin “coins”
• ½ cup quinoa, cooked 
• 1/3 cup golden raisins
• 1/3 cup pepitas
• ½ cup chickpeas, canned and drained
• 3 tablespoons parsley, chopped
• 3 tablespoons mint, chopped
   

• 4 cups greens or cabbage, sliced thin
• 2 cups shredded or sliced thin root vegetables
• optional additions: raw or dry roasted nuts or seeds
• sea salt

• 2 cups quinoa
• 4 cups mushroom broth (use dried, soaked shiitake mushrooms)
• 4 packed cups kale, chopped into bite-sized pieces 
• Juice of 3 large or 4 small lemons
• ½ cup chopped nuts or seeds of choice (e.g. walnuts, almonds, or sesame seeds)
• 2 avocados, chopped
• 1 cup red onion, minced
• 2 cups pomegranate seeds (or chopped seasonal fruit)

• 1 cup beans
• 1” kombu (seaweed) or pinch sea salt 1 cup red onion minced
• 3 Tbs umeboshi vinegar
• 2 Tbs olive oil
• 1⁄2 cup parsley
• 1 tsp toasted sesame oil, (optional)

• 4 cups greens OR cabbage, shredded
• 1 cup red cabbage, shredded
• 1 cup carrot, shredded
• 2 oranges, juiced with pulp
• 1 Tbs umbeboshi paste
• 1/4 cup almonds, dry roasted sea salt
   

Salad Ingredients:

• 1 cup quinoa
• 2 cups water
• 4 cups green beans, trimmed and snapped into 2-inch pieces
• 1 can / 1.5 cups cooked garbanzo beans, drained and rinsed
• 1 can / 1.5 cups cooked kidney beans, drained and rinsed
• 1 cup chopped seedless cucumber
• 1/4 cup diced red onion
• 1/3 cup Kalamata olives, pitted and sliced
• 1/4 cup chopped fresh basil

Dressing:

• 1/4 cup olive oil (optional, omit for oil-free version)
• 1 tablespoon balsamic vinegar
• 2 garlic cloves, pressed
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried oregano
• Sea salt and freshly ground black pepper, to taste
   

• 1 cup whole grain (ex. quinoa, brown rice, barley, buckwheat, rye, hato hugi, etc.)
• 1 cup veggies, (choose at least one from below ground, one from above ground)
• ½ cup scallions or parsley, sliced thin
• 3 Tbs lemon juice or vinegar
• 3 Tbs olive oil
• sea salt