Blissful Bites (21 page)
Lemons are high in vitamin C, which helps neutralize free radicals. Miso has vitamin B12, protein, and a world of health benefits. Pair these two and you've got a pretty special salad dressing that's good for your health!
1
â
4
cup lemon juice
2 tablespoons flax oil (optional)
2 teaspoons white miso
2 teaspoons maple syrup, or more to taste
1 to 1
1
â
2
tablespoons tahini, roasted preferred
1 tablespoon soy sauce or tamari
1 tablespoon brown rice vinegar or apple cider vinegar
Sea salt and black pepper, to taste
Mix all ingredients in a blender or whisk by hand in a small bowl until smooth. Refrigerate up to one week.
avocado, strawberry, and grape tomato salad
⢠Makes 2 to 4 servings
Strawberries are the most popular berry in the world. They go great in salads and are a complement to a savory vinaigrette dressingâlike the
balsamic vinaigrette
, on page 102, in this recipe.
1 avocado, cubed
1 small carrot, thin matchsticks
7 grape tomatoes, halved
4 strawberries, thick slices
1
â
2
cup yellow pepper, thinly sliced
6 butter lettuce leaves, washed and torn
Pinch black pepper and sea salt
Balsamic vinaigrette
, page 102
Toss salad ingredients together in a medium bowl with the amount of vinaigrette you prefer. Serve immediately.
⢠Makes 3 to 5 servings
In case you can't get enough raw kale variations, this one is perfect for summer, when strawberries are at their peak. Jicama is a Mexican root vegetable that is light, crispy, and perfect for summer, too.
4 cups packed kale, off the stem and torn into small pieces
1 tablespoon walnut oil
1 tablespoon balsamic vinegar
1
â
2
teaspoon sea salt
2 cups jicama, peeled and cut into matchsticks
1 cup strawberries, sliced
1 tablespoon maple syrup
2 tablespoons fresh mint, chopped
3 tablespoons dried coconut flakes
1 tablespoon lime juice
1
â
2
cup raisins
Place the first four ingredients in a large bowl and massage the kale with your hands for about five minutes. Stir in the rest of the ingredients until well combined. Let sit for 15 minutes to let flavors meld.
The most important thing you can do is have a varied diet rich in natural, whole foods. Eat foods in all the colors of the rainbow. Kale, lettuce, and celery for green; carrots, yams, and oranges for orange; eggplant for purple; cabbage, strawberries, and apples for red; pineapple, squash, and grains for yellow; grapefruit for pink; beans for brown; cauliflower, daikon, and tofu for white. You get the picture. Fruits and vegetables that are beautifully colored are rich in antioxidant elements that protect us from free radicals. Start by adding things like whole grains and more vegetables. Then you can start slowly taking things away that aren't serving your greater good. This book shows you how to do this, and you know what? You might just find a fountain of youth. A balanced, whole food, plant-based diet can give you the energy and nutritional support to make your body, mind, and spirit happy.
zucchini “pasta” with mint-cashew pesto sauce
⢠Makes 3 to 5 servings
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