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First Harvest Salad with Green Garden Salad Dressing
First Harvest Salad with Green Garden Salad Dressing

Do you know the term “meal-sized salad”? It’s one of the hallmarks of the Conscious Cleanse eating plan, so allow us to break it down.

A meal-sized salad is a salad that is big and hearty enough to fill you up and keep you going strong.

Forget those wimpy side salads that leave you feeling hungry 30 minutes later. We’re talking a family-size serving bowl loaded with greens, sprouts, a rainbow of veggies, topped with grilled chicken, fish, a handful of nuts or seeds, and your favorite salad dressing.

And why not make a salad dressing that is as nutrient dense as a green smoothie to really kick it up a notch?

Say hello to the Garden Garden Salad Dressing. This is Jules’ new obsession. And we’re guessing it will be yours too once you try it.

Check out our First Harvest Salad and Green Garden Salad Dressing recipes below and be sure to share your reactions with us in the comments below. We also love food porn so be sure to connect with us on Instagram too.

With love and garden goodness,

 

Green Garden Salad Dressing

Yield: 1 ½ cups

Ingredients:

  • ⅓ cup pepitas, soaked in warm water for an hour (see below)
  • ¾ cup extra virgin olive oil
  • ¼ cup freshly squeezed lemon juice
  • 1 bunch flat-leaf parsley leaves, chopped
  • 1 bunch cilantro, chopped
  • ½ bunch chives, chopped
  • ½ avocado, peeled and pitted
  • 1 clove garlic, minced
  • 1 tsp. apple cider vinegar
  • ½ tsp. sea salt
  • ½ cup water (or more to thin dressing to your liking)

Instructions: 
Drain and rinse pepitas. In a high-speed blender place the pepitas, olive oil, lemon juice, parsley, cilantro, chives, avocado, garlic, apple cider vinegar, sea salt, and water, and blend until creamy. Thin the dressing as needed with additional water to get it to a consistency that you like.

 

First Harvest Salad

Yield: 1 serving

Ingredients:

  • 4 cups baby arugula
  • 1 cup julienned baby bok choy (approx. 1 small head)
  • 4 radishes, sliced
  • ½ cucumber, sliced
  • Handful of your favorite sprout (we used radish and alfalfa)
  • ½ avocado, sliced and peeled

Instructions:
In a large bowl toss the arugula, bok choy, radishes, cucumber, sprouts and 3-4 TB. of the Green Garden Salad Dressing. Top with the avocado and enjoy!

 

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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