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
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.
- 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.
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.