Caesar Salad Dressing

3 anchovies or 1 teaspoon anchovy paste

3 cloves garlic

1/2 cup parmesan cheese

2 lemons, juiced (1/2 cup)

1/8 teaspoon worcestershire sauce

1/8 cup capers and juice

2 drops tobasco sauce

1 tablespoon dijon mustard

1/4 cup olive oil

Mix all ingredients except the olive oil in a food processor or blender. Add the olive oil in a slow stream and mix well. Serve on a bed of romaine lettuce.

Salad Dressing

1/4 cup extra virgin, unrefined, cold pressed olive oil

1/3 cup white wine vinegar

1 teaspoon agave nectar

1 tablespoon parmesan cheese

2 cloves garlic, crushed

1/2 teaspoon worcestershire sauce

salt and pepper

Mix ingredients in a glass jar and shake well.

Asian Chicken Salad

1 free range or organic chicken breast half (cooked and cut into 1/4 strips) (variation: shrimp)

1 head iceberg lettuce, chopped

1 cup fresh spinach greens

1/2 cup water chestnuts

1 cup mung bean sprouts

1/4 cup slivered almonds, roasted

2 teaspoon sesame seeds

Mix all ingredients together and serve with Asian dressing.

Asian Dressing

1 clove garlic, crushed

2 teaspoons soy sauce

1 tablespoon ginger, crushed

1/4 cup unrefined cold pressed sesame oil

1 tablespoon miso paste

1 tablespoon honey

1 tablespoon rice vinegar

Mix all ingredients in a glass jar and shake well.

Maja’s Blue Cheese and Pear Salad

This salad tastes great with the grainy mustard dressing!

Greens (any type of green lettuce)

1 avocado

1/4 cup blue cheese

1 pear

1/4 cup cashews

Cut avocado and pear into slices and place on top of a bed of greens, sprinkle blue cheese and cashews on top.

Maja’s Grainy Mustard Dressing

2 cloves of garlic, crushed

2 tablespoons grainy mustard (variation: 1 tablespoon mustard seeds with 1 tablespoon dijon mustard- must make this variation 1 day in advance)

1/3 cup unrefined, cold pressed olive oil

1/4 teaspoon soy sauce

1/4 cup apple cider or red wine vinegar

Fresh ground pepper

Mix all ingredients in a glass jar and shake well.

Berry and Chèvre Salad with Roasted Almonds

This salad is great for any time of year!

Spring greens

1/4 red onion

1/4-1/3 cup chèvre

1/2 cup raw almonds

1 cup fresh blackberries or raspberries

Start by roasting almonds in a large cast iron skillet. Almonds should be roasted very slowly and rotated often. After roasting, let cool before adding to salad. Meanwhile, assemble spring greens in serving bowls or plates. Sliver the red onion very finely and decorate on top of spring greens. Crumble the chèvre directly onto the spring greens. Decorate salad with berries and roasted almonds. Serve with your favourite vinaigrette or make your own by adding equal parts balsamic vinegar, olive oil, and water to a blender. Add honey, salt, and pepper to taste.

Tabouli Salad with Huo Ma Ren

Huo Ma Ren, or hemp hearts (the inner part of the hemp seed), turn this Middle Eastern classic into TCM-friendly fusion fare! Made with quinoa, instead of bulgur, this salad is gluten-free, wheat-free, vegan, protein-packed, and excellent for the digestion.

½ cup quinoa

1 ½ cups water

2 small tomatoes

1 small cucumber

1 bunch parsley

1 green onion

1/8 cup hemp hearts (or huo ma ren)

1 clove garlic

1 lemon, juiced

2 Tbs. olive oil

sea salt & black pepper, to taste

Serves 2

1. Bring quinoa and water to a boil, and turn burner off. Let sit for 10 minutes. Set in fridge to cool while you prepare the other ingredients.

2. Crush the garlic with a garlic press. Mix the lemon, olive oil, salt, pepper and garlic together.

3. Chop tomatoes, cucumber, parsley, and mint. Add to cooked quinoa.

4. Pour the dressing over the entire mixture. Mix well.

5. Let stand, or if ravenous, eat! Will keep for up to three days in the fridge.