Cashew, Cherry, Cucumber, and Green Bean Salad

1/3 cup fresh cherries
1/2 cup curled cucumber
1/2 cup green beans
1/3 cup crushed cashews
2 cups spring mix salad
1 teaspoon of hemp seeds

Dressing:

1 teaspoon of olive oil 

1/2 teaspoon white balsamic vinegrette 

1 teaspoon stevia

1 cup diced pineapple

1/2 cup rice milk 

1 small peeled and pitted mandarin orange 

On a plate layer cucumber, spring mix, green beans, cherries and cashews.
Blend dressing ingredients on high to desired consistency.  Drizzle on top of salad and serve. 
Top with hemp seeds.

Portobello and Tempeh "Chicken" Caesar Salad

1 large head of romaine lettuce chopped

1/2 cup of chopped baby spinach 

1/2 cup of chopped kale stems removed 

3/4 cup of croutons (homemade or store bought) 

4 portobello mushrooms 

1 block of tempeh 

Sunflower seeds 

Extra virgin olive oil 

Balsamic vinegar 

Caesar salad dressing ((homemade or store bought) 

Cut tempeh into small "steak like" strips about 4 - 5 inches long and half an inch wide.  Place in a bowl and add 1 tablespoon of basil. 1/2 tablespoon of thyme, 1/2 a table spoon of paprika and coat tempeh in soy sauce.  Set aside. 

Chop all greens, todd and place in a large bowl.  Set aside in the fridge. 

Saute portobello mushrooms in a medium skillet with olive oil and balsamic vinegar for 10  minutes or until mushrooms are soft but still holding shape. In a skillet fry tempeh for about 4 minutes on each side either side

Cut portobello mushrooms vertically to resemble a "steak like" shape. 

Add croutons to greens, portobello mushrooms and tempeh.  Sprinkle sunflowers seeds on top, add dressing and serve. 

Seaweed Salad and Pistachio Pea Pods

1 ounce dried seaweed

1tablesppon soy sauce 

1 tablespoon rice wine vinegar

1 tspn honey  

1 tablespoon seasame oil

1 tspn chilli flakes to taste 

1 cup of raw pea pods
1 tspn hemp seeds

Pistachios 

Seaweed Salad:

Soak wakame (seaweed) in a bowl of warm water for 5 - 8 minutes. Drain and pat dry.  In a bowl add in all ingredients and mix adding in sesame oil last.   Add in hemp seeds and toss.

Stuff pea pods with seaweed salad and sprinkle a handful of pistachios on top. 

Dandelion, Radish & Pomegranate in a Feta Honey Glaze

2 1/2 cups dandelions (flowers and leaves only)

1 cup sliced radish

1 1/2 cups pomegranate seeds
1 teaspoon hemp seeds

Feta Honey Glaze
1/2 cup feta cheese
2 tblspns balsamic vinaigrette
5 tblspns honey
1/2 green apple
Place all ingredients in blender on high until smooth

Drizzle feta honey glaze over dandelions and radish.  Top with pomegranate and hemp seeds.

Pear, Passionfruit and Goat Cheese Salad

1/2 cup cubed passion fruit

1/2 cup cubed pear
1/2 cup goat cheese shredded
3 cups of pea sprouts
2 tbsp raspberry vinegar
Hemp Seeds
Pine Nuts
Gojo Berries

Sprinkle on top hemp seeds, pine nuts and goji berries.  Raspberry vinegar to dress.

Photographer:  My Yen Trung 

Food Stylist:  Heather Shaw 

Prop Stylist:  Natalie Adamov 

Fiddlehead Salad

1 cup fiddlehead ferns trimmed and cleaned extremely well
3/4 cup of soy beans rinsed
1/2 cup feta cheese
1 small red onion diced thinly
Balsamic vinegar


Carefully remove the brown scales that surround the fiddleheads.  Cook fiddleheads, soy beans and red onion in boiling water for ten minutes, or steam for 20 minutes.  Serve immediately adding feta cheese on top and drizzling balsamic vinegar on dish.  


When picking Fiddleheads please exercise caution and do your research as some ferns are not edible. They can be purchased at farmer's markets and grocery stores.

Greek Salad with Asparagus

1/2 cucumber sliced into quarter wedges
Small portion of diced red onion
Handful of spinach (steamed optional)
8 spears of sliced asparagus
Sprinkle with feta cheese

Dressing: Raspberry vinaigrette

Spinach Pecans and Sweet Potato Salad

8 ounces raw baby spinach, washed and dried
¼ cup olive oil
¾ cup whole raw pecans
1 teaspoon salt (optional)
1 teaspoon paprika
1 medium sweet potato, peeled and cut into medium wedges
1 teaspoon packed light brown sugar
¾ teaspoon hot mustard


Set aside spinach.  Roast pecans with olive oil and paprika.

Cook sweet potato, salt, sugar and hot mustard for approx ten minutes in frying pan.

Mix all ingredients together and serve.

Beet, Carrot and Apple Slaw

1 cup sliced beets
1 cup thinly julienned raw carrots
1 green apple shredded

Soft beets in a jar you can find at the market are the best to use.
Serve on a bed of steamed kale & drizzle with balsamic vinaigrette.
Top with hemp seeds.

Fennel Salad with Dragonfruit, Grapefruit & Avocado

1 cup mixed greens
Half fennel bulb boiled
Half of a dragon fruit cut into small cubes
1 chopped avocado cut into cubes
Half a sliced grapefruit skinned


Garnish with fresh basil and sunflower sprouts
Squeeze of lime for dressing

Sensational Green Salad

1 avocado cubed 

1 leaf kale (raw)

1/2 cup of chickpeas

1/2 cup sesame sticks plain unsalted

1/2 cup of peanuts plain unsalted 

1/3 cup of sunflower seeds

1 floret of broccoli (raw)

Mix together and serve. 

Power Salad

Spinach enough to fill bowl per serving requirements 

1/2 cup chickpeas

Handful of almonds 

1 avocado sliced into thick wedges 

1/2 block marinated tofu in soy sauce (marinade for approx 20 mins) 

Handful goji berries

1/2 cup sunflower sprouts

1 large shredded carrot

Brussel Berry Salad

12 brussel sprouts raw and sliced thinly 

1/2 cup blueberries

1/2 raw peas
1 broccoli head broken into pieces 

Whole pistachios or cashews tossed on top