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YIN AND YANG SALAD WITH JALAPEÑO-TAHINI DRESSING

MAKES 4 SERVINGS

Cabbage, romaine lettuce, carrots, cucumbers, peas, and fresh cilantro are tossed in a lemon-tahini dressing with the added heat of a green jalapeño. Jalapeño-Tahini is one of my favorite dressings.

JALAPEÑO-TAHINI DRESSING

1/3 cup tahini

1/3 cup lemon juice (from about 2 lemons)

2 tablespoons Bragg Liquid Aminos or Nama Shoyu

1 tablespoon jalapeño (about ¼ whole), or to taste

1 teaspoon minced garlic

3 to 4 tablespoons filtered water, as needed

SALAD

4 cups thinly shredded cabbage,

2 cups torn romaine lettuce

½ cup julienned carrots

½ cup sliced cucumbers

½ cup peas

¼ cup fresh cilantro leaves

GARNISH

3 tablespoons sesame seeds

Place all the dressing ingredients in a blender. Blend until smooth.

Place all the salad ingredients in a large mixing bowl. Toss with the dressing.

To serve, top the salad with the sesame seeds.

Will keep for 2 days in the fridge.

RED CABBAGE AND GRAPEFRUIT

MAKES 4 SERVINGS

A very simple, easy-to-make salad that’s beautiful in color. Segments of fresh grapefruit and red cabbage are mixed with tart red cranberries and pumpkin seeds, and tossed with lemon juice.

SALAD

4 cups thinly sliced red cabbage

2 cups segmented grapefruit, pits, peel, and pith removed

3 tablespoons dried cranberries

2 tablespoons pumpkin seeds

DRESSING

2 to 3 tablespoons lemon juice

A pinch of salt

A pinch of pepper

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

Will keep for 2 to 3 days in the fridge.

SAUERKRAUT-AVOCADO SALAD

MAKES 4 SERVINGS

This is a quick salad I enjoy on superbusy days. Just toss your favorite greens with an avocado and sauerkraut. The avocado adds a creaminess, while the sauerkraut gives the salad a salty, tart flavor that’s delicious. If you don’t have hemp nuts, use your favorite seed or nut, such as sesame or chopped almonds, to add that extra layer of texture.

6 cups lightly packed greens

2 cups cubed ripe avocado (from about 2 medium-size avocados)

½ cup Basic Green Cabbage Sauerkraut (page 121), packed, excess liquid

squeezed out

2 tablespoons hemp nuts

Place all the ingredients into a large mixing bowl. Toss to mix well. Serve immediately.

Will keep for 1 day in the fridge.

Brazil Nut-Banana Pancakes with Blueberry Syrup and Sliced Bananas, page 75

Lemon Kream-Filled Crepes with Raspberry Sauce, page 70

Scones with Clotted Kream and Jam, pages 94 to 95

Pickled Vegetables, pages 121 to 132

Corn Chowder, page 135

Mediterranean Wrap with Red Pepper Hummus (Bean-Free), page 181

BLT Club, page 190

Lox, Tomato, Red Onion, and Capers, page 189

Fried Onion and Mushroom Pizza, pages 216 to 217

Pad Thai with Kelp Noodles, page 227

Korean Dumplings, pages 237 to 238

Cranberry-Cashew Wild Rice Pilaf, page 248

Maki with Marinated Spinach and “Peanut” Sauce, page 257

Custard Tartlets, page 267

Basic Flourless Cake, page 268

Goji Berry-Chocolate Chip Cookies, page 286

TACO SALAD

MAKES 4 SERVINGS

A bed of romaine and iceberg lettuce is topped with layers of Chipotle Cheeze Sauce, Heirloom Tomato Salsa, and Taco Nut Meat and garnished with Salted Flax Chips, for a delicious and nutritious variation.

4 cups shredded romaine lettuce

2 cups shredded iceberg lettuce

1 large ripe avocado, pitted and sliced

1 recipe Chipotle Cheeze (page 104)

1 recipe Heirloom Tomato Salsa (page 81)

1 recipe Taco Nut Meat (page 146)

1 recipe Salted Flax Chips (page 108)

To serve, divide the lettuce among four serving bowls. Top each portion with Chipotle Cheeze and Heirloom Tomato Salsa, sprinkle with Taco Meat, and garnish with Salted Flax Chips.

CAESAR SALAD BOATS WITH COCONUT BACON AND RAWMESAN CHEEZE

MAKES 4 SERVINGS

A beautiful salad served as stacked whole romaine leaves tossed in Caesar dressing, topped with bits of Coconut Bacon and sprinkled