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  • Simple, pretty, nutritious sunny day lunch ☀️#healthylunch #simplesalad
  • raw vegan lasagna 1 large zucchini, thinly sliced with a mandoline or by hand 1 organic Roma tomato, thinly sliced 3/4 cup cashew cheese (see recipe on page 25) 2 tablespoons small basil leaves, or large basil leaves, chopped 1 tablespoon organic olive oil method Place one slice zucchini on a large plate. Spread 2 tablespoons of cashew cheese over the zucchini slice, top with tomato slices to cover, and sprinkle with several basil leaves. Repeat layers until all ingredients are used. Drizzle with olive oil. Yields one serving. #glutenfree #dairyfree #plantbased #wholefoods #vegan #healthyeating #healthyrecipes #raw
  • dilly sticks 5 organic carrots, cut into sticks 3 organic radishes, quartered 5 cloves organic garlic 1 teaspoon Celtic sea salt distilled water method Place the carrots, radishes, and garlic into a large canning jar. Add salt and fill with distilled water so that all the vegetables are covered. Screw on cover and place the jar in a bowl (to catch anything that may leak). Let sit on the counter for 4 to 7 days (depending on how strong you like the brine). Open, enjoy, and refrigerate to stop the fermentation process. #veggies #plantbased #healthyeating #healthyrecipes #ferment
  • spinach & arugula salad 3 cups organic arugula 3 cups organic spinach 1 large organic avocado, seeded and diced 1 large organic tomato, diced 1/2 cup Kalamata olives, roughly chopped 1/2 cup fermented cabbage (recipe in our fall 2014 issue) olive oil Celtic sea salt and black pepper to taste method This salad is best arranged on individual plates. Place arugula and spinach on plate and toss gently to combine. Atop the greens, layer avocado, tomato, olives, and fermented veggies. Drizzle with olive oil and a pinch of salt and pepper. Yields two small to medium salads. #plantbased #dairyfree #glutenfree #wholefoods #cleaneating #raw #hea #healthyeating #healthyrecipes

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