Salad | The Gourmet Alkaline Lifestyle

You will need:

1 large green papaya, peeled, seeded, quartered lengthwise

1 small onion

2 large carrots

2-3 thin slices from a purple cabbage head, quartered

1/4 cup raw pumpkin seeds

Dressing:

1/3 cup fresh lime juice

3 tbsp liquid coconut amino

1 tbsp coconut palm sugar

1 large garlic clove, minced

dash of sea salt

Optional additions: cilantro, celery, parsley, basil, tomatoes, asparagus, spinach, chives, etc.

Instructions:

1. In a food processor, using the shredding blade, shred the green papaya, onion and carrots into toothpick shreds. Combine in a bowl, add the pumpkin seeds.
2. In a blender, combine the lime juice, coconut amino, coconut palm sugar, minced garlic and seal salt. Blend until the garlic is pulverized and all ingredients are blended well.
3. Add the lime juice mixture to the shredded vegetables and toss well. Refrigerates well for 3-4 days.

You can make a large batch of this, eat some immediately, then divide it into individual servings and have an easy-to-grab lunch or dinner the next day too! It keeps well for a day or two in the refrigerator and in a container with a lid or plastic wrap to protect it from the open-air.

Ingredients:

large bunch of chopped kale, or a large bag of chopped kale

several handfuls of various raw seeds and nuts (pecans, walnuts, sunflower seeds, sesame seeds, etc.)

2-3 diced apples, use both colors

handful of dried cranberries that are not coated in white sugar (fruit juice as the preservative is fine)

Place ingredients in a large bowl.

For the dressing:

2/3 cup filtered water

1/2 cup 100% pure olive oil

1/4 cup balsamic vinegar

1 1/2 tbsp Bragg’s liquid amino

1 tbsp stone ground mustard

Whisk ingredients in a bowl until thoroughly mixed and pour over the kale salad. Massage into the kale, nuts and fruit until all the kale is moistened with the dressing.

Refrigerate any un-eaten portion for up to 2 days.