Asian Slaw with Sesame Dressing

(courtesy of Kaili Sanchez. Serves 4)

½ head purple cabbage

½ head green cabbage

1 bell pepper

2 green onions

1 cup shredded carrots (2 to 3 large carrots)

1 cup cilantro, mint, basil, or parsley

(Other vegetable option ideas: cucumbers, radishes, jicama, kale)

Dressing

¼ cup rice wine vinegar

1 tablespoon honey or agave

2 tablespoons olive oil or sesame oil

1 inch peeled ginger

2 tablespoons toasted sesame seeds (or you can use any nut butter such as almond butter, tahini, or peanut butter)

Shred all vegetables through a food processor using a slicing blade, or slice very thinly with a knife. Using a cheese grater, grate carrots and any other veggies you add, such as radishes, cucumbers, etc. Toss all veggies into a large salad bowl.

In a blender, add vinegar, honey, oil, ginger, and sesame seeds (or nut butter). Blend on high for about 1 minute or until it is creamy. Drizzle over the salad and toss. This salad can be eaten right away or allowed to sit covered in the refrigerator for a day. This helps the flavor soak into the veggies and makes a fantastic treat!

 

Power Green Korg Smoothie

(courtesy of Shawna Korgan. Serves 2 to 3)

“I usually just throw everything in the blender, so I don’t have exact amounts,” Shawna says about this smoothie recipe that she makes in a Vitamix blender. She suggests adjusting the proportions of ingredients to taste.

Almond milk, coconut milk, hemp milk or water

Blueberries

Strawberries

Kale

Beets

Apple

Protein powder (Shawna uses Jay Robb brand, “because it doesn’t contain any artificial anything,” and Navitas Naturals products also are a staple in all of their smoothies.)

Add your choice of milk or water to the blender, followed by the chopped fruits and vegetables and protein powder, and blend until smooth. Start with a small amount of liquid and add more until desired consistency is reached. If you prefer a thicker, colder smoothie, add ice.

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