Apple Choy Slaw


5 stalks of bok choy, chopped

1 granny smith apple, sliced

1/2 small red onion, thinly sliced

1/2 cup alfalfa sprouts (optional)



2 tablespoons apple cider vinegar (or lemon juice)

2 teaspoons honey or brown rice syrup

1 teaspoon ground coriander

1 teaspoon Dijon mustard

1/4 cup olive oil

Salt and black pepper to taste


Directions: Combine all ingredients in a bowl. Prepare dressing in a bowl or shaker container and mix well. Pour dressing over salad. Eat immediately. If you are going to serve the salad later on, add the apples just before serving to prevent them from browning.

Crunchy Bok Choy Salad


1/4 C. rice vinegar

1 Tbsp. toasted sesame oil

2 tsp. raw honey

2 tsp. Dijon mustard

1/4 tsp. salt

6 C. very thinly sliced bok choy, (about a 1-pound head, trimmed)

2 medium carrots, shredded

2 scallions, thinly sliced


Directions: Whisk vinegar, oil, honey, mustard and salt in a large bowl until the sugar dissolves. Add bok choy, carrots and scallions; toss to coat with the dressing.

Kale & Squash Salad


1 large purple turnip, diced into 1/2" cubes w/ skin

1/2 acorn squash, seeded, diced into 1/2" cubes w/ skin

1/2 small butternut squash, seeded, diced into 1/2" cubes w/ skin

2 tbs. grapeseed or canola oil (for baking)

1/2 head of kale, sliced paper thin crosswise

1/2 head of Lacinto Kale, sliced paper thin crosswise

1 tbs. each, raw pumpkin seeds, ground flax seeds, crushed pecans

2 tbs. dried cranberries

1 tbs. fresh flat leaf parsley, chopped

2 carrots, diced small

sea salt and pepper to taste

2 tbs cold pressed extra virgin olive oil

1 pomegranite, seeded, retain seeds


Directions: Preheat oven to 375 degrees. Place the diced turnip, acorn and butternut squash in a large baking tray. Cover with 1-2 tbs. of grapeseed oil, mix until coated and top with sea salt and pepper. Bake for 20-30 minutes, checking and turning over halfway through. When the veggies are baked, place them in a large bowl and add all of the other ingredients, mix well making sure everything is coated with the fresh olive oil. Add sea salt, gomasio and pepper to taste and serve warm.

Black Bean Salad


1 tablespoon olive oil

1/2 onion, finely chopped

2 cloves garlic, minced

1 teaspoon coriander

2 teaspoons cumin

Pinch of cayenne

1 teaspoon sea salt

2 cups cooked black beans

1 red pepper, diced

1 yellow bell pepper, diced

Cilantro and fresh lime juice, as garnish


Directions: Heat oil in pan. Saute onions and garlic with spices and salt. Remove from heat and put into a large bowl. Add black beans and peppers. Mix well and serve. 


Dandelion Salad with Hazelnut Vinaigrette


2 large bunches dandelion greens

2 tablespoons olive oil

3 cloves garlic, minced

1/4 cup hazelnuts, coarsely chopped

1 tablespoon balsamic vinegar

Sea salt and pepper to taste


Directions: Wash greens, remove stems and chop into 3/4-inch pieces. Place greens in a large mixing bowl. Heat oil in a saute pan on medium. Add garlic and nuts, stirring constantly for 2 minutes. Stir in vinegar, salt and pepper. Pour the hot vinaigrette over the greens and toss well. 


Late Summer Corn Salad


4 ears of corn

1/2 small red onion, diced

1/2 green bell pepper, chopped

1/2 red bell pepper, chopped

1/2 bunch cilantro, minced

1 tablespoon olive oil

Juice of 1 lemon

Sea salt and pepper to taste 


Directions: Boil corn in a large pot for 5-10 minutes. Remove from pot and cool by running under cold water. Cut kernels from the cobs and place in a large mixing bowl. Finely dice the onion and peppers, mince the cilantro and add to the bowl with the corn. Add oil, lemon juice, salt and pepper. Mix well.