+ lightly pickled radish

Lightly Pickled Veggies

3 cups white wine vinegar 3 cups filtered water 1 tablespoon pink peppercorns 6 teaspoons raw honey veggies we used: radishes cucumbers carrots method    In a large mixing bowl combine white wine vinegar, water, pink peppercorns, and honey. Mix gently.    Add desired sliced veggies to glass containers, pour vinegar mixture over veggies, and refrigerate overnight.

+ Brussels sprout salad

Brussels Sprout Salad

2 bags Brussels sprouts, ends and outer leaves removed 1 large organic carrot, peeled method    In a food processor with the shredder attachment, shred the Brussels sprouts and carrot. Pour into a large mixing bowl and toss to combine. Transfer to a serving bowl, top the salad with the savory crouton topping, drizzle with goji berry dressing (only add dressing if you are… Read More