Friday, February 28, 2014

Raw Pasta on a Plate

This is the easiest dish to make.  If I went to a potluck or a picnic, I would most likely be bringing this. You don't have to have fancy spiralizers to make noodles out of vegetables.  I used something as simple as a potato peeler.  If you have a spiralizer, that's great, the job can get done much faster.  Iv'e always wanted a spiralizer, but for now, I will just stick with my handy potato peeler.  Sometimes I get wild with foods, and if you have the urge do the same, you can make carrots noodles too.  I know that it might clash with the pasta, but it might taste fine.  Some people have done it with different pasta dishes, so it might taste yummy.  If you were wondering what I put on top, it's just some delightful pea sprouts.  I thought this simple garnish would add a flair to this raw pasta.  If you like the taste as much as I did, you can dump a handful on top.  When I was younger, I remember eating pasta with peas on the side.  I guess the garnish reminds me of the peas I would combine this dish with.   

If eating a salad is a dread for you (which it used to be for me) then eating this vegetable based pasta could be a great substitute.  Who says a salad has to be full of lettuce, it can have any vegetables you want.  I like to move around with salads, so this pasta was satisfying, because I haven't had this dish for ages.  Before I made this pasta, I described to my taste buds how I would like it.  So with a lot of love, vegetables, and flavor, this dish has became a favorite for me right now.  

The funny thing is, I probably had more fun peeling the zucchinis than actually eating the pasta.  For most people, it's most likely the other way around.  Cooking, fixing, and preparing food can be a great joy for me.  Doesn't it feel amazing to create something new and beautiful.  I get a lot of pleasure out of doing so.  I have a dog named Mylee, and she seems to be happiest doing something as basic as playing outside, getting her belly rubbed from my family members, and going on walks.  She jumps for joy when I get her leash out or if say the word "walk".  As I have observed that, I came to realize that little things can make us the happiest person, I guess it's just about how you look at.  

Raw Pasta on a Plate

Best Tomato Sauce


  • 2 cups of ripe tomatoes
  • 3/4 cup sun dried tomatoes
  • 1 tbsp of olive oil or the olive oil from the sun dried tomatoes jar
  • 2 tsps Italian seasoning or the Italian seasoning from the sun dried tomatoes jar.
  • 1/2 tsp sea salt
  • pea sprouts to garnish (optional)


In a food processor, blend the sun dried tomatoes and then add the regular tomatoes and blend well.
In a small bowl, pour in the tomato sauce and then the rest of the ingredients and stir them together.

Zucchini Noodles

  • 2 zucchinis (peeling 1 + 1/2 makes one large serving)

With a potato peeler, vegetable spiralizer, or mandoline slicer, start making the noodles.  If you use a potato peeler like I did, just peel the zucchini into long shreds until you reach the core.

Tuesday, February 25, 2014

Pumpkin Pie Pancakes (Vegan and Grain Free)

I don't even know where to start explaining how good these pancakes are!  These are easier than ever to make when you bake them in the oven.  It might sound weird, but it still tastes delicious.  I thought it would be healthier too, because instead of frying them on a griddle, your baking them.  These pancakes are my moms favorite; she will walk around the kitchen eating them without any syrup or toppings.  I loved this recipe so much that Iv'e been trying to improve them as much as I could.

These pancakes are insanely tasty, and especially because they are topped with raw chocolate sauce and coconut whip cream.  I snuck some quinoa inside of these pancakes with blending in the taste with the other ingredients.  I feel so amazing eating grain free foods, that's why I am transitioning to a more grain free diet.  Of course, I will still eat some grains, but not as much as I was before.  In the past I would of never thought you could mix flours like almond and quinoa together--with some recipes like this you can.  I guess the quinoa taste is disguised with the pumpkin, so I thought, "what I perfect match."

The funny thing is, I never would of thought that I would always be cooking up a storm in the kitchen. As a young girl, I used to think that I would be a fashion designer, or a professional crafty person.  I always loved designing and decorating things.  It was my way of expressing the creative and fun side of me.  I would go to school, learn about the main subjects, and then come back to my home sweet home and start making something pretty.  Sometimes the things I made were far from pretty, but the small creations of beaded necklaces or a artsy cards lifted my spirits as I would glance at them.  So when I first started cooking and fixing different dishes, I barely knew how to assemble a salad, make a simple smoothie, or basic muffins.  I scarcely knew anything about nutrition too.  My meals looked something like this: gluten free muffins or store bought waffles with fruit, cooked broccoli and brown rice, a Lara bar, veggie straws, and carrots and celery.  It wasn't that bad, but it wasn't that great either.  In the back of my mind I knew I probably should be eating more salads, but I disliked the lettuce Spring Mix with the Amy's or Honey Dijon Mustard Dressing I used to eat.  After eating one of my salads I thought, "I am so hungry" and "this never fills me up".  I was majorly fixed on eating typical carb based foods that didn't taste that good, which I thought tasted good at the time because my taste buds were blinded.  Eventually, your body will get used to it, and eating lighter will be no biggie. 

Here is list of my favorite, fulfilling recipes that you can try for healthy and nutritious meal planning.....

Breakfast: these Pumpkin Pie Pancakes, or Refreshingly Wild Fruit Salad.

Snack: BBQ Kale Chips, or (something quicker that I have been loving lately) sliced radishes with sea salt and a walnut on top.

Lunch: Sweet Garden Salad + Hemp Ranch, or Fiesta Salad or Nachos (Vegan and Corn Free.)

Snack: an apple, pear, or banana with raw almond butter (salt the almond butter with a small amount of sea salt) and you can even top it with cacao nibs, or Baked Sweet Potato Fries.

Dinner: Light Nourishing Soup, or Vegan Tacos From Scratch.

Desserts (for anytime of the day): Raw Chocolate Chip Cookies, Chocolate Fruit Cream Pie with Chewy Brownie Crust, or Vanilla Cupcakes with Magenta Whip (Vegan and Gluten Free.)

These are just some some ideas, and you don't have to eat everything healthy at once, just start with one change at a time.  Maybe you can choose to eat one healthy food today, and then make another change tomorrow.  Each change can make a big difference.  I loved watching this wonderful you tube video where Sarah Britton said that one simple change a day becomes 365 changes in one year.  (Her blog is super amazing too!)  This you tube video was super inspirational, and it made me think that one change at a time can eventually be bigger than ever!

Pumpkin Pie Pancakes (Vegan and Grain Free)

  • 3/4 cup pumpkin puree (here is a good one that's BPA free)
  • 1 cup warm water
  • 1 cup quinoa flour
  • 1 cup almond flour
  • 3/4 tsp pumpkin spice
  • 1/2 cup coconut sugar
  • 1 tsp baking powder
  • 3/4 tsp vanilla extract
  • 2 tbsps coconut oil
  • 2 tbsps arrowroot starch
  • a small amount of coconut oil if your going to use a griddle or skillet

1. Preheat the oven on 400F., or preheat a griddle or skillet at medium-high heat.  If you oven bake your pancakes, line two baking sheets with parchment paper.

2. In a medium sized bowl, sift the quinoa flour, almond flour, pumpkin spice, coconut sugar, baking powder, and arrowroot starch together.  Add the rest of the ingredients and blend with an electric blender until smooth.

3. Pour 5-6 small amounts of the batter onto each of the baking sheets and smooth the tops until the circles are round and as thick as you want them.  Bake the pancakes in the oven for 14 minutes.  If the pancakes are thick, then you might to consider flipping them and cooking them for another 4-5 minutes. If your cooking with a griddle or skillet, grease the top with a small amount of coconut oil and pour on a small amount of the batter and cook them until they are lightly crispy on each side.

  • This recipe makes 10-12 pancakes.

Coconut Whip Cream

  • the fat of one chilled can of coconut milk (this one is the best and least expensive brand) drain any water.
  • 2 packets of stevia
  • 1/4 tsp vanilla extract

In a small bowl, smash the coconut fat chunks and then blend all of the ingredients with an electric blender until a whip is formed.  Keep the coconut whip in the fridge until it's ready to serve.

Chocolate Sauce

  • 2 tbsps of your favorite nut butter (I use pumpkin seed butter, or almond butter)
  • 2 tbsps coconut oil
  • 3/4-1 tbsp coconut nectar or any sweetener of your choice
  • 1/2 tbsp cacao powder

In a small bowl, mix all of the ingredients together. 

Extra Toppings and Fruit:
  • apples slices
  • pumpkin seeds
  • pecans
  • sprinkle on pumpkin spice (optional)

Sunday, February 23, 2014

Refreshingly Wild Fruit Salad

If you're ever trying to help your kids eat a variety of mixed fruit, this is the way to do it.  After eating this beautiful fruit salad I felt cool and fresh.  Psychologically, I felt like I visited a tropical paradise eating wild fruits with a small cool breeze.  That's how I got the name for this fruitylicious salad.  If you don't have any strawberries or kiwis, you can always use different kinds of fruits like blueberries or raspberries.  I paired strawberries, kiwis, avocados, and cucumbers together because I thought they would go with each other like salt and pepper.

Salads are some of the best things to eat, because your eating foods in its whole form.  I ate this flavor-bursting salad in one sitting and my stomach was full with this fruit, and nutrition.  This luxurious fruit salad has an array of health benefits.

Strawberries: this sweet and popular berry is high in vitamin C, manganese, and is a good source of fiber.  It can benefit your cardiovascular system, and can prevent cancer in the breast, cervical, colon, and esophageal.

Kiwis: similar to strawberries, these are an excellent source of vitamin C; the amount of vitamin K also sky rockets in this tropical fruit.  This fruit is a good source of copper and fiber.  This fruit can protect the DNA from oxygen-related damage, can strengthen your respiratory system, and can prevent muscular degeneration.

Avocados: I marvel at this wonderful, alkalizing, and creamy fruit.  They are a good source of pantothenic acid, fiber, and vitamin K to name a few.  This fruit can help anti-flamitory conditions like arthritis, it can improve your absorption of carotenoids, supports cardiovascular health, and promotes good blood sugar regulation.

Cucumbers: every time I think of a cucumber, it reminds me of the saying, "cool as a cucumber".  That saying still remains true to this day.  This hydrating fruit is rich in vitamin K and Molybdenum, and has great source of pantothenic acid.  Fascinatingly, this single fruit has three valuable phytonutrients like flavonoids, lignans, and triterpenes.  With these three phytonutrients, they can help prevent cancerous and flamitory conditions.

Refreshingly Wild Fruit Salad

Lemon Grass Chia Chocolate

  • 2 tbsps chia seeds
  • 2-3 tsps cacao powder
  • 2 tsps grated lemon grass
  • 1 tbsp coconut oil
  • 1 tsp lemon juice
  • 1 tbsp coconut nectar

Soak the chia seeds in two tbsps of water for ten minutes.  In a small bowl, mix all of the ingredients together.

The Fruit:
  • kiwis
  • strawberries
  • cucumbers
  • avocados
  • almonds (optional)

Saturday, February 22, 2014

Fiesta Salad or Nachos (Vegan and Corn Free)

Are you ready for a festive taste bud sensation?  The rainbow of veggies on this plate makes me smile, and it seems to taste better too!  The picture above is a nacho salad, which I LOVE the most.  The kale is divine with the ingredients inside, especially with the Chipotle.  I don't know if it's just me, but I think kale is amazing with any Mexican dish.  The picture below is my unique version of scrumptious nachos.  Some people, like my mom, like just the tortilla chips slathered with nacho cheese and all of the good stuff.  I, for instance, like the salad with more vegetables.  Many of you probably know that I enjoy indulging in a delicious salad each day.  To me, a salad seems appetizing and it's nourishing, and I feel like a million bucks!  When I was younger, I used to dislike the plain and ordinary salad with iceberg lettuce and ranch.  Thankfully, I discovered a new world of exotic flavors that I never used before, or mixed together.  I decided to never make a salad that's ok tasting, but instead make the best and the tastiest salad suitable for a king.  

There is also something I want to mention about the Beantio chips.  I emailed the Beantio company and asked them what extraction method they used for their safflower and sunflower oils.  They told me that the oils are physically expeller pressed (no chemicals!)  They also said the oils are non-GMO, "high oleic" oils, and not hydrogenated.  The Beantio chips have a verified non-GMO label on their bag too; that's a big bonus right there.  I usually don't eat very much packaged foods, but if I do, I stick with foods that have whole ingredients in them.  It's a good rule of thumb to look for healthy whole ingredients and aim for foods that have 6 ingredients or less. There is some exceptions like the "Go Macro Bars", they are are kind-of expensive so I don't buy them very much--occasionally I do.  Some other less expensive ones that taste great are the "Kit Bars".

Did I forget to mention that this salad is Vegan and Corn Free?  Without those things in this salad, it equals good digestion and a smiling face.  I am not against any animal products, because I believe you should eat everything in moderation.  I rarely eat any meat though, I seem to be healthier without it. Everyone has a different biochemistry and should eat what feels best to them--vegan, vegetarian, raw, paleo, etc.  I don't have a lot of grains in my diet, but when I do have grains, I feel better eating mostly alkaline grain based foods (quinoa, buckwheat, and brown rice.)  I also like sticking to healthy foods with a lower sugar content like coconut nectar and stevia.  Eat what feels best to you and your body will love you for it.

Nacho Dip (Raw)

  • 1/2 cup cashew butter
  • 1/2 red bell pepper
  • 1/8-1/4 cup sun-dried tomatoes (soaked for an hour or two)
  • 3/4 tsp sea salt
  • 1 tbsp nutritional yeast
  • 1/4 tsp shredded jalapeno pepper
  •  Chipotle spice for garnishing (optional)

1. In a food processor, blend the sun-dried tomatoes and then add the other ingredients (except the Chipotle) and blend well.

2. Garnish the dip by sprinkling the Chipotle spice on top for more flavor.

Sour Cream (Raw)

  • 1/2 cup cashews
  • 1/8 cup sesame butter
  • 1/2 tsp himalayan salt
  • 3/4 tsp apple cider vinegar
  • 3/4 tbsp lemon juice
  • 3-4 tbsps water

In a food processor, blend all of the ingredients until smooth.

For the fiesta Salad:
  • kale
  • nacho dip (raw)
  • sour cream (raw)
  • cilantro
  • black beans
  • corn free tortilla chips (I used Beanitos and Beanfields)
  • tomatoes
  • green onions
  • red onions
  • carrots
  • avocados (chopped, mashed, or both)
  • lime juice (optional)
  • walnuts (optional)
  • sprinkle on Chipotle spice (optional)

For the Nachos:
  • corn free tortilla chips (I used Beanitos and Beanfields)
  • nacho dip (raw)
  • sour cream (raw)
  • black beans
  • red onions
  • green onions
  • cilantro
  • tomatoes
  • avocados
  • sprinkle on Chipotle spice (optional)

Thursday, February 20, 2014

Chocolate Fruit Cream Pie With Chewy Brownie Crust (Raw)

This dessert is addicting to me like none other.  I felt the urge to eat some of this pie when I was taking photographs of it.  As temping as things may be, you have to resist some things in life, right?  A family member and I were teasing someone on how you have to resist eating junk food on a diet. They responded by saying, "I'm on a donut diet."

This pie is sweet and rich with a light fruity flavor.  The crust is chewy and thick, but I have to say that it is one of my favorite parts, and it will probably be yours too!  This tasty dessert may look hard to make, but it's as easy as pie.  This brownie crust doesn't have any nut chunks in it--I purposely did that.

Chocolate Fruit Cream Pie With Chewy Brownie Crust (Raw)

Chewy Brownie Crust


  • 2 cups almond flour
  • 2 tbsps cacao powder
  • 2 tbsps coconut nectar
  • 12 dates (soaked for an hour)

1. Line the bottom of a medium sized springform pan with a circular piece of parchment paper.

2. In a food processor, blend the dates until they form tiny chunks.  In a bowl, mix all of the ingredients together and firmly press down on the bottom of your springform pie pan.

Fruit Cream Filling

  • 1 cup cashew butter
  • 1/2 cup coconut butter 
  • 1 cup cherries (frozen)
  • 1 cup peaches (frozen)
  • 3/4 tsp vanilla extract
  • 3 tbsps coconut nectar

1. Leave the peaches and cherries out for 20 minutes to lightly unthaw.  In a food processor, blend the frozen fruit into small chunks.  Take the frozen fruit out and place the fruit in a small bowl and set aside.

2. Add all of the ingredients in the food processor, except the fruit.  Blend until creamy and smooth.  Pour the chunky fruit pieces back into the food processor and blend together.  Pour the filling into the springform pan and place it into the freezer for 3-4 hours.

3. Take it out and grab a butter knife and gently move it through and around the edges of the inside.  (This helps the filling not stick to the edges of the pan.)

Chocolate Drizzle


  • 2 tbsps of your favorite nut butter (I used cashew butter)
  • 2 tbsps coconut oil
  • 3/4 tbsp coconut nectar
  • 1/2 tbsp cacao powder

1. In a small bowl, mix all of the ingredients together.  

2. Place the chocolate sauce in a baggie and cut a hole in the end and drizzle it on top of the pie.  This Pie is best served cold, so place the pie in the fridge until it's ready to serve.

Note: there will probably be extra chocolate sauce for whatever you like.

Tuesday, February 18, 2014

Light Nourishing Soup

Oh how I love something warm to eat in the chilly winters in Utah.  To me there is nothing more comforting than a simple soup with some fresh herbs.  The beautiful food that I was preparing with made this cooking experience the most delightful in the world!  You could say I have a secret ingredient in this soup--parsley.  The crazy thing is Iv'e never had parsley in my life.  When I was looking for ideas for a good soup to make I saw that some people spiced theirs up with parsley.  It turned out to be wonderfully satisfying in this soup.  This soup has all of my my favorite things--carrots, red potatoes, broccoli, zucchini, chickpeas, and of course parsley.  I used to think that nothing could top the tasty herb cilantro, but I guess every herb tastes good in something. 

Light Nourishing Soup

  • 4 cups red potatoes + 1 1/2 tbsps coconut oil
  • 4 medium carrots
  • 1 + 1/2 large zucchinis
  • 2 1/2 cups broccoli
  • 1 cup cooked chickpeas
  • 1/4 cup fresh parsley
  • 3/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 11/2-2 tsps himalayan salt
  • 1 tbsp nutritional yeast
  • 1/8 cup cashew butter
  • 1/4 cup olive oil
  • 2 cups veggie broth
  • 4-5 cups warm water

1. Line a baking sheet with parchment paper and preheat the oven at 400F.  Chop the red potatoes into cubes and place them in a bowl with the coconut oil.  Mix the potatoes and coconut oil together and place them on the baking sheet and cook them for 25-28 minutes.

2. Cube the carrots and zucchinis and chop the broccoli into small florescent.  Bring 2 pots to a boil. Steam the zucchini and broccoli together in one pot on medium-high for 7-9 minutes.  In the other pot, turn down the heat to medium-high and cook the carrots up to a half hour.  To check to see if the carrots are fully cooked in the center, stab it in the middle; the piece should be soft and tender.  

3. In another pot of water, heat the veggie broth and water until it's warm, then remove the pot from the unit.  Add the onion and garlic powder, the salt, olive oil, cashew butter, and nutritional yeast and mix them together.  Add the rest of the ingredients and stir. 

Sunday, February 16, 2014

Brussel Sprout Crunchies (Raw)

These Brussel Sprout snacks are great for salads, soups, or just eaten plain.  They are crunchy, a little oily, and pure deliciousness.  You can spice them up with whatever spices you like.  I didn't fry these in any way, I just used a dehydrator to make these chip-like.  The only thing you need is a dehydrator to make these babies and your good to go.  Have you ever eaten store-bought chips and thought, "I feel so gross eating these".  These Brussel Sprout Crunchies make you feel like you've eaten a mini salad with lots of flavor. 

This green color brighten up my day when it was snowy and cold outside.  The colors of certain foods are magical, aren't they? They bring me different feelings of happiness and delight.  Have you ever looked at beautiful dark green sprouts and wondered why they are so lovely when you touch them and so soothing to your hand?  I know some of the benefits of them, but they are different than anything else Iv'e ever seen.  They are newly born with bursting energy that's so mysterious to me.

Brussel Sprout Crunchies (Raw)

  • 15 brussel sprouts
  • 1/3-1/2 tbsp olive oil
  • 1/8 tsp sea salt
  • a seasoning of your choice to taste (I used the Chef's Shake from the Spice Hunter.)

1. Chop the ends of 15 brussel sprouts.  Peel each layer off until you come to a point where it's too hard to peel the rest.

2. In a bowl, mix together the olive oil and sea salt.  Add the layers of brussel sprouts and mix until the ingredients are well combined.

3. In a dehydrator, dehydrate the brussel sprout crunchies on 105F. for 12 hours.  When they are crunchy and crisp, sprinkle your favorite seasoning on top.

Monday, February 10, 2014

Valentines Day Raw Sugar Cookies

These taste similar to regular sugar cookies.  The only thing that isn't raw is the organic sprinkles, that's optional though.  Without the sprinkles these are candida friendly--they only have 2-3 tbsps of coconut nectar in 8 cookies!  That's pretty awesome if you ask me.  Did you know that coconut nectar is a low glycemic sugar containing only 10% fructose, minerals, vitamin C, and a broad-spectrum of B vitamins.  It is a great sweetener, so is a 100%, pure, not heated honey.  I feel better when I eat low sugars like coconut nectar, but you could try replacing the coconut nectar by using honey or maple syrup.

Even though these are Valentines Day cookies, you can use any other shapes you want for any time of the year.  For a natural coloring you can use turmeric to get yellow, a green powder like wheat grass, spirulina, or spinach juice to get green, and of course you can use beet juice for pink and red, and carrot juice for orange. These are just some examples, so be creative and mix some of them to get other colors.

Raw Sugar Cookies


  • 1 cup almond flour
  • 1 cup cashew flour
  • 2 tbsps coconut oil
  • 2 tbsps macadamia oil
  • 1 tsp grounded flax seeds
  • 2-3 tbsps raw coconut nectar
  • organic sprinkles (optional)

1. In a bowl, pour all of the ingredients and mix with a spoon.  Eventually, knead the dough with your hands.  (If you want you can wear plastic gloves for this.)

2. With a rolling pin, roll the dough flat and cut out heart shapes with a cookie cutter or shape them by hand.  Place them in a dehydrator and dehydrate them for 12-14 hours.  When they are done dehydrating, place them in the fridge and the structure will become even more cookie-like.

  • This Recipe makes 8 cookies

Pink Vanilla Frosting

  • 1/2 cup cashew butter
  • 1/4 cup coconut butter
  • 1/4 cup coconut oil
  • up to 1/2 tsp red beet juice (This works fantastically in the place of red dye.)
  • 2 + 1/2 packets stevia
  • 3/4 tsp vanilla extract
  • 1/4 tsp xanthan gum 

1. In a large bowl, place warm water 1/4 of the way and place a medium sized bowl inside it.  In the same medium bowl, smash the coconut oil and coconut butter clumps with a spoon.  (In case you were wondering, the heat of the warm water melts the coconut butter in a raw way.)  Add the rest of the ingredients and blend with an electric blender.

2. When you are planning on frosting the cookies soon, place the icing in the fridge for 5 minutes and then begin frosting the tops.  

White Decorating Icing

  • 2 tbsps coconut oil
  • 2 tbsps coconut butter
  • 1 packet stevia
  • 1/8 tsp vanilla

1. In a small bowl, add all of the ingredients and smash the coconut butter clumps and mix well.

2. If you are decorating with this immediately, place this icing in the fridge after a few minutes.  (This icing goes solid in the fridge easily.)

Saturday, February 1, 2014

Italian Cranberry Salad + Orange Basil Dressing

I was so in the mood for an Italian salad with lots of new flavor--a salad I've never tried before.  I try to at least eat one big nourishing salad a day.  I am not just saying this, but it's one of my favorite meals of the day! Honestly, I used to dislike salads because the ones I ate never tasted that good.  All my recipes of salads are ones I could eat again and again.  I Like this salad and this one.  Here is a great salad dressing too.  In case any of you didn't know, healthy salads have major nourishing capacities. Chewing your food well brings enzymes into it, thereby, helping you absorb more nutrients.  Your stomach doesn't have teeth, so if you don't chew properly, it can impact your digestion.  A great amount of energy goes towards digestion, some health experts say 50% or more!  Here is a wonderful articles that goes into excellent detail on the importance of chewing your food well.

Italian Orange Basil vinaigrette

  • 4 juiced oranges
  • 1/4 cup coconut vinegar or whatever vinegar you like
  • 1/4 cup macadamia oil
  • 1/4 cup olive oil
  • 2 tbsps coconut nectar
  • 1-2 tsp nutritional yeast
  • 2 tsps arrowroot starch
  • 2 tsps dried basil
  • 1 tsp sea salt

In a food processor or blender, blend all of the ingredients.

  • This makes a little over 1 1/2 cup of dressing.

For the Salad:
  • romaine lettuce
  • sprouts (I used broccoli sprouts)
  • dried cranberries
  • cubed oranges
  • red onion slices
  • quinoa
  • lentil beans
  • tomatoes
  • raw organic cheese or a vegan cheese (shredded)

In a bowl, add all of the ingredients and pour the orange basil dressing on top.