Joyous Salad Celebration
“Mariko’s Color Therapy in a Bowl”
Organic Romaine, one head, washed, dried and torn into smaller pieces
Organic Mixed Field Greens, small bag
Organic Red Cabbage, finely sliced, about ½ cup
1 Organic Sunburst Squash and/or Zucchini, grated
2 Organic Carrot, grated
1 Small Organic Beet, grated
Organic Red Bell Pepper, finely diced or sliced, about 1 cup
2 Organic Avocados, sliced in halves, quarters or finer
Organic Mixed Sprouts
Organic Broccoli Sprouts
Organic Sunflower Sprouts
Organic Mung Bean Sprouts
½ cup Organic Pumpkin Seeds, which have been soaked for 4 hours
¼ cup Organic Black Sesame Seeds, which have been soaked for 4 hours
Layer ingredients into 4 large salad bowls. Therapeutic and Delicious. Serve with “Ecstatic Asian Dressing” or other favorite dressings.
Ecstatic Asian Dressing
½ cup Freshly Squeezed Organic Orange Juice
¾ cup Organic Safflower Oil
¼ cup Organic Raw Sesame Oil
1/2 tablespoon Raw Apple Cider Vinegar
2 heaping tablespoons Grated Organic Ginger
½ packet Stevia Powder
1 tablespoon Himalayan Salt or Celtic Sea Salt
dash Pepper (optional)
Blend all ingredients in high powered blender. Serve on salads, sprouts, grains, etc.
2 cups Organic Sunflower Seeds, soaked 8 hours, then sprouted 3 hours
2/3 cup Organic Sun Dried Tomatoes, soaked at least 4 hours
1 Dried Chipolte Chili, soaked 4 hours or 1/2 teaspoon Chipolte Chili Powder
2 teaspoons Cumin Powder
1/4 cup Organic Lime Juice
¼ cup Organic Raw Sesame Oil
1 teaspoon Himalayan Salt or Celtic Sea Salt
In a sprouting jar or glass or ceramic bowl, soak sunflower seeds in 4 cups water for 8 hours. Drain water. Place sunflower seeds in bowl with fresh water. Gently stir the water with the seeds. The sunflower “skins” will float to top. Keep pouring out skins in sink. Add more water, then pour out skins until most are removed. (You are removing the “enzyme inhibitors” which are contained in the skins.) Drain all water. Sprout sunflower seeds for 3 hours in an uncovered glass or ceramic jar or bowl.Place all ingredients into food processor and process until smooth. Serve a scoop of pate on a romaine leaf, red bell pepper slice, cabbage leaf or half an avocado and place on top of salad.
Sea Vegetable Platter
“Alkaline and Alive with Minerals”
1 – 0.53 oz. Package Soken Sea Vegetables (available at Rinzai’s Market)
3 cups filtered water
Dash of Himalayan salt or Celtic sea salt or Ohsawa Nama Shoyu
1 Tablespoon Udo’s Choice Oil or Organic Flax Oil
Add sea vegetables to water. Let soak for 10 minutes. Drain water. Rinse sea vegetables under cold filtered water, then squeeze out excess water. Add dash of Himalayan Salt or Celtic Salt or Nama Shoyu to taste. Add Udo’s Oil or Flax Oil. Mix well. Can also add grated carrots or other raw vegetables. Enjoy!
Nutrient Rich Kale Salad
1 bunch Fresh Organic Lacinado ( also known as Dino Kale)
2 teaspoons Organic Lemon Juice
1 teaspoon Himalayan Salt or Celtic Salt
3 tablespoons Organic Olive Oil or Udo’s Choice Oil or Flax Oil
Fresh Organic Pressed Garlic (optional)
Remove hard inner stem core from green leafy kale. Discard hard stems. Wash kale leaves thoroughly, drain water and dry leaves well. Massage leaves to help soften them up. Finely chop them into smaller pieces. Add salt. Massage leaves again. Add lemon. Add oil. Let stand 3 hours in refrigerator to marinate.
Delicious on it’s own or can add to other salads/dishes.
Organic Raw Cacao Bliss Brownies
6 tablespoons Organic (Chocolate) Cacao Nibs
(from Nature’s First Law, can order on-line or buy at Mount Hope)
4 tablespoons Organic Raw Almond Butter
1 tablespoon Organic Extra Virgin Cold Pressed Coconut Oil
5-10 drops or ½ packet Stevia Powder
(Optional) 1 teaspoon Raw Organic Almond Milk to add more moisture to consistency
(Optional) 1 tablespoon chopped Organic Walnuts and/or Almonds
(Optional) 1 teaspoon Hemp Seeds
Grind Cacao nibs in grinder until fine powder consistency. Most small grinders will only accommodate about 3 tablespoons at a time, so may need to grind in 2 batches.
Put all of the cacao powder into deep ceramic or glass bowl.
Add almond butter, coconut oil and sweetener. Mash all ingredients together with fork until all dry ingredients are moistened. Can add nuts or hemp seeds to mixture and mix in. Place ingredients into 7-8” bowl. Mash ingredients into bottom to make into firm brownies about ¼” thick. Sprinkle on top with chopped walnuts or more hemp seeds. Cut into 4 pieces. Makes 4 servings. Rich and Delicious and Totally Satisfying to Chocolate Lovers!