2 cups cooked brown rice or quinoa

1/2 cup dried apricots or dates

2/3 cup mixture of pumpkin, sunflower, anon sesame seeds, toasted

1/4 cup extra-virgin olive oil

3 tablespoons fresh lemon juice

2 cups chopped parsley

1 cup chopped cilantro

1/2 cup chopped mint

1/2 cup oil soaked sun-dried tomatoes (chopped) or 1 cup cherry tomatoes, halved

Salt and freshly ground pepper



Toss all the ingredients and serve.


Colorful Arugula Salad with Fresh Herb Dressing


Cabbage, radishes, carrots, roasted beets, sprouts, shredded fennel, avocado, etc.
Pumpkin seeds


Handful mint leaves
Handful cilantro leaves
Handful parsley leaves
¼ cup olive oil
3 Tablespoons apple cider vinegar
Pinch salt
Pinch stevia
1 teaspoon dijon mustard


  1. Fill a salad bowl with arugula and add any vegetables you like: thinly sliced red cabbage, grated raw carrot and beet, sliced radishes, etc.

  2. Sprinkle with pumpkin seeds.

  3. In a blender, combine all dressing ingredients and blend until smooth. Taste and adjust, adding salt or stevia as needed.


Grapefruit and Jicama Salad


2 cups shredded red cabbage
1 cup shredded jicama
1/2 cup shredded carrot
2 tsp olive oil
1/2 cup coarsely chopped mint leaves
1/4 cup chopped raw pumpkin seeds
2 grapefruits, segmented


Salt and pepper
2-3 Tbsp coconut amino (to taste)
1 Tbsp rice wine vinegar
 a few drops of stevia
1 tsp minced garlic
Dried red pepper flakes to taste
1 tablespoon lime juice, or to taste


  1. Mix together the dressing ingredients; taste and add more lime juice if you like.

  2. In a large bowl, combine cabbage, jicama, carrots. With hand, massage a bit with 1 tsp salt to soften..

  3. Mix with dressing, top with mint, seeds and grapefruits.


"Caeser Salad”


3-4 baby little gem or 1 large romaine lettuce
½ cup capers
1 cup avocado dressing
1 cup ripe avocado
2 T lemon juice
1 T olive oil
1 cup water
1 tsp salt
1 tsp freshly ground
Handful pumpkin seeds
black pepper, cayenne


1. Blend all dressing ingredients
2. Wash lettuce and slice into bite size pieces
3. Toss lettuce with dressing and capers.
4. Top with pumpkin seeds


Kale Salad with "Goddess” Dressing


1-2 bunch Kale
2 small carrots
1 medium fennel
1 large avocado
1 cup cooked grain
1/2 cup seeds
2 clove garlic
1/2 t salt, or more
2 T fresh lemon juice
1/3 cup EVOO
1/2 ripe avocado
A few drops of stevia
fresh pepper to taste


1. Thinly slice de-stemmed kale, carrots, and fennel.
2. Dice avocado
3. Make dressing.  Blend garlic, salt, lemon juice, salt, EVOO, avocado, stevia, and pepper until smooth
4. Mix everything and massage until everything is integrated


Kale Salad with Cranberries


2 cups cooked grain
3 large bunch curly green kale
1/2 cup toasted seed
Few drops stevia
salt and pepper
2 garlic gloves
4 T apple cider vinegar
1/4 cup EVOO
1/2 red onion
1/2 cup dried cranberries
½ cup seeds


1. Make dressing.  Combine stevia, salt and pepper, garlic, vinegar, and olive oil and blend in a blender. (Or with a whisk if you use a garlic press.) Add more of anything to taste. 
2. Drop the onions and dried cranberries into the dressing to marinate.
3. De-stem kale, and slice as thinly as possible
4. Assemble salad.  In a large bowl, combine rice or quinoa, kale, and dressing. I use my hands. Make sure everything is covered with the vinaigrette. That's what makes this salad.
5. Scatter the toasted sunflower seeds or pumpkin seeds over the top and maybe a little more coarse salt and pepper. 
6. Feel free to add any other ingredients: roasted winter squash, sliced fruits, sprouts, etc.