Recipes
The Rainbow Salad

The Rainbow Salad

Lately we have been hearing “Eat The Rainbow”. We will be speaking more on that in upcoming webinars and videos. And watch for our special treatment on Ancient Foods and what we can learn from the past, as modern science continues to identify new phenols and the wonders of a plant based diet. With Spring in full bloom, now is the time to make The Rainbow Salad with your favorite dressing, for all your friends and family. We suggest the Pine and Dill Ranch Dressing for the perfect complement. Be creative and use what you have and can obtain fresh, and you will see first hand how easy it is to eat the rainbow. You will feel great and you will notice everyone will be smiling.

Serves 4

2 Beets, grated
2 Carrots, grated or use Baby Varieties
1 Yellow Pepper, diced
1 Bunch Spinach and other fresh greens, broken up for salad
1/2 Cup Blueberries, fresh or dried
1/2 Head Purple Cabbage, shredded
1 Cup Eggplant, cubed

Toss fresh prepared organic veggies in a big bowl.
This is your salad and the ingredients that come out of your garden, and those of other local organic farmers, will guide your recipe.
Add cherry tomatoes, top with hemp seed and enjoy with your favorite dressing.

Serves 4                                                                                                                                             

Pine Nut and Dill Ranch Dressing

3/4 Cup Pine Nuts
1/3 Cup Coconut Water
2 Tbl Lemon or Lime Juice
2 Tbl Fresh or Dried Dill Leaves
1/8 tsp Sea Salt

Blend until creamy and serve cold.
Toss with veggies, dress and top.