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By Root 454 0

or crackers. You can use any of my cracker, bread, or pizza crust recipes cut into smaller squares as croutons. I particularly like my Nori Croutons for salads. The nori gives a salty flavor that brings out the flavor of most vegetables and dressings and adds more minerals from the ocean when sprinkled over any dish.

NORI CROUTONS

MAKES ABOUT 9 SERVINGS

Light, crispy croutons made with buckwheat, flax, and nori. Nori is a sea vegetable that’s high in minerals and makes a great nutritional, as well as delicious, addition to any salad or soup.

1/3 cup dried buckwheat groats

1 cup flax meal

2 cups filtered water

¼ cup chopped nori, or laver flakes

½ cup brown flaxseeds

Grind the buckwheat into a powder; set aside.

Place the flax and water in a high-speed blender and blend to mix well. Add the buckwheat powder; blend to mix well. Add the nori and whole flaxseeds. Pulse gently to mix, being careful not to blend. You want to keep the nori and flaxseeds whole.

Spread evenly on a lined 14-inch-square Excalibur Dehydrator tray.

Dehydrate for 7 hours at 104°F. Flip, peel away lining, and score into ½-inch squares. Dehydrate for 6 to 8 more hours, until your desired consistency.

OPTIONS: Any of your breads can be made into croutons. Spread your batter double the usual thickness, so only half the dehydrator tray is covered, rather than the entire tray. Score into crouton-size squares and dehydrate.

TENDER GREENS WITH PINE NUTS AND SWEET MUSTARD DRESSING

MAKES 4 SERVINGS

This is a simple salad of soft greens tossed with dressing ingredients, topped with pine nuts. If you don’t have Homemade Mustard Sauce handy, just use an organic jarred mustard from the grocery.

You can substitute apple cider vinegar for the balsamic vinegar if you want to keep this as raw as possible.

SALAD

2 cups spinach, well washed

2 cups romaine lettuce

2 cups Boston lettuce

1 cup watercress

DRESSING

2 teaspoons Homemade Mustard Sauce (page 201)

1 tablespoon balsamic vinegar

2 tablespoons agave syrup

1 tablespoon pine nuts

Place all the salad ingredients in a large mixing bowl. Add the dressing ingredients and toss to mix well. Serve immediately.

SEAWEED AND CUCUMBER SALAD

MAKES 4 SERVINGS

This Korean-inspired recipe is refreshing and cooling, great for summertime picnics in the park. The sea vegetable wakame is tossed with cucumbers in tart apple cider vinegar with a splash of sesame oil. Sea vegetables are full of minerals and iodine from the ocean and help regulate our thyroid and improve overall health.

1 cup dried wakame

2 cups sliced cucumber

2 tablespoons apple cider vinegar

3 tablespoons toasted sesame or cold-pressed extra-virgin olive oil

½ teaspoon minced garlic

First, soak the wakame in about 1 cup of filtered water. Set aside to hydrate for at least 5 minutes. Squeeze the excess water from the wakame and place the seaweed in a mixing bowl with the remaining ingredients. Toss to mix well.

Will keep for 1 day in the fridge.

ASIAN GREENS WITH LEMON-TAHINI DRESSING

MAKES 4 SERVINGS

A creamy smooth dressing, packed with calcium from the tahini, is tossed with beautiful spicy greens and sliced radishes. Lemon, sesame, and oregano add another layer of wonderful flavor.

DRESSING

¼ cup tahini

¼ cup lemon juice

2 tablespoons Bragg Liquid Aminos

¼ cup water, or as needed

SALAD

2 cups chopped matsuma (Japanese mustard greens)

2 cups chopped mustard greens

10 radishes, sliced

½ cup corn kernels

1 tablespoon fresh basil leaves

Place the dressing ingredients in a bowl and mix with a spoon. Pour over the salad and toss to mix well.

Will keep for 2 days in the fridge.

GENERAL TIP: Traveling Salads

IF YOU’RE GOING to save some salad to enjoy for lunch the next day, or will be traveling with salad out of your fridge, or whenever you want to extend your salad’s shelf life, store the dressing and veggies separately and mix just before eating.

Use this same tip for any of your dishes that are served with a sauce, such as noodles, pizza, and burgers.