Disease Proof

Sweet and Sour Napa Cabbage Salad

1/4 cup fresh lime juice
3 tablespoons date sugar
1/4 cup water
2 tablespoons rice wine vinegar
1 small head Napa cabbage, shredded
1 red bell pepper, julienned
1 small jicama, julienned
2 carrots, julienned
1/2 small onion, finely chopped
1 tablespoon unhulled sesame seeds
8 Brazil nuts, chopped
1/2 cup currants

Whisk together the lime juice, date sugar, water, and rice wine vinegar in a small bowl. Set aside. Toss together the cabbage, bell pepper, jicama, carrots, and onion in a large salad bowl. Add the dressing, toss again and sprinkle with sesame seeds, brazil nuts, and currants. This may be served on a bed of shredded romaine lettuce. Serves 6.

Walnut-Pear Green Salad

8 ounces (about 8 cups) baby salad mix
2 ounces (about 2 cups) arugula or watercress
1 pear, grated
1/2 cup currants
1/4 cup walnuts, crushed or chopped
2 tablespoons Dr. Fuhrman’s D’Anjou Pear Vinegar or balsamic vinegar
2 teaspoons olive oil
2 pears, peeled and sliced
1/4 cup walnut halves

Toss greens with grated pear, currants, and walnuts. Toss with vinegar & olive oil and top with sliced pears and walnut halves. Use watercress as often as possible in salads for nutrient density. Serves 2.

Tossed Green Salad w/ Fruit

8 ounces baby salad mix
2 small heads romaine lettuce, torn or cut into bite sized pieces
2 cups watercress
1 cup broccoli sprouts
1 cup organic strawberries, sliced
2 green apples, chopped
2 tablespoons currants
4 tablespoons Dr. Fuhrman’s Blood Orange Vinegar
4 kiwis, sliced
2 tablespoons sunflower seeds

Toss all ingredients together except for sunflower seeds. Sprinkle seeds on top and serve. Serves 4.