Salads

Kale Salad

2 bunches green or red kale
1 cup alfalfa sprouts
2 lemons
4 tbsp. Nama Shoyu
Sea salt and pepper to taste (you won’t need much sea salt with the Nama Shoyu, but do use a good amount of black pepper)
2 tbsp. olive oil (for an optional drizzle)

Asian Salad

1 small head purple cabbage
1 small head green cabbage
2 carrots
1 head of broccoli
1 red bell pepper
2 green onions
2 tbsp. sesame oil
½ cup unseasoned rice vinegar
¼ cup Nama Shoyu
1 tbsp. sesame seeds
Black pepper to taste (use good amount about 1 tsp.)
Optional: Grate a thumb size bit of ginger and add to dressing.

Salicornia & Seaweed Salad

Salicornia & Seaweed Salad Superfoods Scrumptiousness - yum. You have got to check these out: Sea Beans AKA Salicornia -- talk about oceanic goodness! My seaweed surprise salad is a mix of wakame, agar, sugnori, tsunomata and mafunori tossed with a bit of sesame oil, aforementioned sea beans and black pepper. With seaweed salad always think sesame (seeds and/or oil) and fresh black pepper as they meld magically together.

Black Bean and Avocado Salad

2 cups black beans
2 avocados
1 medium tomato
1 small red onion
1 bunch cilantro
2 cloves garlic
1 lemon
1 tbsp. apple cider vinegar
Sea salt and pepper to taste
Optional: Thinly sliced jalapenos or habanero peppers to add some HEAT.

Step 1) In a bowl, add the beans, avocados, and tomatoes.

Step 2) Finely mince the garlic, onion and cilantro, add this to the bowl.

5 Step Yin Yang Beans and Greens Goodness

Yum.

Step 1) Sprout heirloom Yin Yang beans.

Step 2) Peel garlic (lots of it)

Step 3) Steam sauté garlic and sprouted heirlooms in pure water, white wine, or a mixture of half water and half white wine (with a drizzle of olive oil, a pinch of mineral sea salt, and fresh ground black pepper if that's your preference).

Step 4) Throw local, organic, fresh, fall escarole into the steam sauté until ever so lightly wilted.