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Garlic Caesar Salad

Garlic Caesar Salad

Garlic Caesar Salad

Yield: 2 salads

Ingredients for Salad:

1 head romaine lettuce, chopped
1 cup celery, chopped
1/2 cup fennel, chopped
1/4 cup Garlic Caesar Dressing

Ingredients for Dressing:

1 cup cashews, soaked for in water at least 20 minutes and then drained
2 cloves garlic, chopped
1/4 tsp. sea salt
2 TB. freshly squeezed lemon juice
3 soft dates, pitted
3/4 cups water
2 large stalks celery, chopped
Freshly ground black pepper

For the salad, combine romaine lettuce, celery, and fennel in a large bowl. For the dressing, combine cashews, garlic, sea salt, lemon juice, dates, water, celery, and black pepper in a high-speed blender and blend until creamy. Toss salad with desired amount of dressing and serve. Leftover dressing can be stored in the refrigerator for 3 to 4 days and makes a great dip for veggies.

Variation: Top with a sliced grilled portobello mushroom for a hearty option.


Jo Schaalman and Julie Peláez are co-authors of the book The Conscious Cleanse: Lose Weight, Heal Your Body, and Transform Your Life in 14 Days, a best-selling, step-by-step guide to help you live your most vibrant life. Together they've lead thousands of people through their online supported cleanse through their accessible and light-hearted approach. They've been dubbed “the real deal” by founder and chief creative director Bobbi Brown, of Bobbi Brown Cosmetics, beauty editor of the TODAY show. 

To learn more about “Jo and Jules” and to download a free e-cookbook for a sampling of the delicious food served up on the Conscious Cleanse, please visit their website. 




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