By Sara Love
-1 1/2 cups cranberries, frozen or fresh, rinsed
-1 1/2 cups canned cannellini beans, rinsed
-3 tablespoon olive oil
-2 tablespoon balsamic vinegar
-1 teaspoon rubbed sage
-2 tablespoon mustard (or any other mustard)
-salt and pepper to taste
Add all ingredients to food processor and mix until creamy texture. Spread on celery, carrots, whole grain bread or rice cakes.
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Yield: Enough for two super special people
Salad
-1 small basket fresh strawberries
-3 cups wild rocket (packed tightly)
-1/3 cup de-shelled and unsalted pistachios
-1/2 cup snow pea sprouts
Dressing
-juice of 1 lemon + 1/2 teaspoon of rind
-juice of 1 lime
-juice of 1 orange
-3 tablespoons extra virgin olive oil
-1 tablespoon apple cider vinegar
-10 cracks of black peppercorns
-1/4 teaspoon Celtic sea salt
-1 pitted medjool date
For the salad, rinse the rocket and tear into small pieces using your hands. Place into a large bowl.
Rinse the strawberries and snow peas, then chop and place into the bowl with the rocket.
Add the pistachios and mix gently.
For the dressing, place all ingredients into a high speed blender and blend until super smooth.
Pour over the salad and mix to cover. Enjoy!
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By Karen Young of KarenYoungYoga.com.
Yield: 8 generous 1-cup servings.
Salad
-1 head kale, shredded
-1 carrot, shredded
-1/4 head of red cabbage, shredded
-1/3 cup raisins
Tahini Dressing
-1/3 cup tahini
-1/4 cup fresh lemon juice
-1 tablespoons vegan mayo
-1/8 cup filtered water
-salt, pepper and agave nectar to taste
Toss salad ingredients. Mix dressing in a separate bowl and combine well.
If desired, garnish with raw pepitas (pumpkin seeds), more raisins and additional tahini. Keeps well for 2 days.
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