Salad Ingredients:
3 cups spinach leaves, shredded
1 cup Romaine lettuce, shredded
¬Ω cup shredded organic carrots
2 zucchinis, shredded
1 cup of alfalfa sprouts
1 cup of broccoli florets
¬Ω cup diced yellow bell pepper
1 cup red cabbage (chopped)
2 hard-boiled omega-3 eggs (sliced)
2 ounces shredded organic cheese

Dressing: Blend together 2 organic tomatoes, one peeled and pitted avocado, 1 celery stalk, and two carrots, two tablespoons mayonnaise, and a dash of Herbamare.

Directions:
Layer large salad bowl with listed salad ingredients. Top with dressing—and it’s ready to serve.

Source: Extraordinary Health Team

Ingredients:

Taco “meat”:
2 cups walnuts, soaked
1/3 cup wheat-free tamari soy sauce
1 bunch cilantro
1 Tbsp. cumin powder
¬Ω Tbsp. coriander powder

Taco wraps and toppings:
1 head romaine lettuce
3 tomatoes, sliced
3 avocados, sliced
Celtic sea salt to taste

Equipment needed: food processor

Directions:
In the afternoon of the day before, soak walnuts overnight in filtered water. Process taco “meat” ingredients in a food processor until the mixture resembles ground taco meat. Stop to scrape sides. Remove and set aside. Wash and choose from crispy lettuce leaves for taco wraps. Prepare avocados and tomatoes. Fill lettuce cavities with taco “meat” and top with toppings. Serve two tacos on a white salad plate with a favorite Mexican seasoning on top. Serves 8.

Source: Chef Mandilyn Canistelle (www.chefmandy.com)

Ingredients:
2 green leaf lettuce leaves, shredded
1 carrot, shredded
1 stalk celery, diced
1 peach or persimmon, diced
2 bananas, sliced
4 small radishes, diced
1 avocado, diced
Garden of Life Super Seed®
1 slice red cabbage, shredded
1 tomato, diced
1 plum or pear, diced
¼ cup raisins
8 dates, diced
1 apple, shredded
¬Ω cup walnuts, chopped
Garden of Life DetoxiFiber®

Directions:
Layer ingredients in listed order. Arrange salad to include all the ingredients for a colorful display on a white dinner plate. Sprinkle Super Seed and DetoxiFiber over the salad. Serves 8.

Source: Chef Mandilyn Canistelle (www.chefmandy.com)