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GREENS – The “Body” of the Salad — Spinach, red or green leaf lettuce, Romaine, Boston lettuce, Bibb lettuce, Mesclun mix, spring mix, endive, kale, collards, bok choy, arugula. Use separately or in combination. Organic is always best, but if not, use a natural veggie wash.

CHOPPED, GRATED, OR SLICED VEGGIES – Combinations of: Cucumber, cauliflower, green beans, red/yellow/ or orange peppers, tomatoes, asparagus, broccoli, red onion, sweet onion, scallion, mushrooms, radishes, celery, carrots, avocado, kohlrabi, jicama, zucchini, yellow squash, raw sweet corn, raw peas, okra, turnips, beets, hard squashes (butternut, acorn, delicate, etc.), snow peas, sweet potato, red cabbage, green cabbage, fresh herbs (parsley, chives, cilantro)……. (you get the idea –endless variety!)

NUTS, SEEDS – Soak these for 6 to 24 hours in distilled water, then rinse. Can dry them in oven on LOW, or in a dehydrator, or eat right away. Don’t store nuts unless they’re dry. Most nutritious are almonds, walnuts, Brazil nuts, cashews, pecans, pine nuts, pumpkin seeds, sesame seeds, sunflower seeds, flax seeds.

DRESSINGS – Fresh squeezed lemon, lime or orange juice, raw apple cider vinegar, natural rice or balsamic vinegars; a little bit of flaxseed (or Udo’s) oil, extra virgin olive oil; sea salt; garlic; herbs. Endless varieties of fresh, all-natural combos, or an all-natural bottled dressing from health food stores.

SWEETENERS – Organic raisins, dates, stevia, honey (raw is best)

SPROUTED BEANS AND SEEDS – Chickpeas, green peas, etc.