I am here in Northern Wisconsin, working at my church/meditation center to help with preparing vegan meals and juices (of course!). I've been doing this for years, but with Covid, everything stopped for a few years. I'm here to help support those who are building the huge garden this year. So much fun...
I'll be sharing recipes and juice therapy tonics with you for the next two weeks.
I live in Phoenix Arizona and it's getting really hot there, but here in Northern Wisconsin it's just beautiful, balmy and super green.
This salad is delicious and full of wonderous healthy fiber (multi colored Quinoa), Garbanzo beans, and a variety of baby field greens, combined with a unique Sesame Tahini dressing.
Here's what I served yesterday! I think you're going to love it.
3 cups Baby Field Greens
1 cup Garbanzo Beans
1 cup shredded Green Zucchini
1 cup shredded Red Cabbage
1/2 cup diced Green Onions
2 cups cooked Red Quinoa or Multi-colored Quinoa.
Cook Quinoa ahead of time and make sure it's warm when serving.
Add all ingredients into a large salad bowl. Cover on top with warm Quinoa
THEN... Add the Dressing over the top and mix well.
Green Onion Sesame Tahini Dressing
In a blender:
1 cup purified water
3 heaping tablespoons Sesame Tahini
4 large cloves or 8 small cloves garlic
1 inch fresh Ginger Root
1 tablespoon Mustard
1/2 cup Green Onions
1/4 cup Tamari or Soya Sauce (preferably wheat free)
Blend and enjoy! (this also goes well on sandwiches, and as a topper to blended soups)
JUICE! This time I recommend ONLY Carrot Juice.
I also made a Red Lentil Soup. (I'll post that tomorrow. Photo down below!
Sending Love Always and in All Ways,
P.S. If you want to learn more about my life and my 40 plus years in teaching juice therapy and vegan/veg foods, you can see my beautiful full color book, Live Foods/Live Bodies.
Please remember... Simple Foods are Power Foods!