Today I met a client to take her grocery shopping after doing a 3 day Philosophie cleanse. She bought pineapple and said it’s one of her faves…so, since it’s almost summer, I thought I’d post some recipes for yummy Pineapple Salads!!

Sweet and Tropical tasting-Creamy Pineapple Sauce:

1/4 cup cashew or macadamia butter

1/4 cup pineapple juice

1 tb. lemon juice

1/2 tb. olive oil

2 tsp. dried dill

Pineapple Waldorf Salad:

1 chopped apple

1/2 C Pineapple chunks

3 stalks celery, sliced

3-4 scallions, chopped

1/2 C walnuts or pecans

1/4 C parsley, chopped

Creamy Pineapple Sauce

Sea Salt to taste

Bon Appetite!

This is a staple healthy, raw, vegan dish in our home. Everyone loves it! My husband, friends AND PUPPY! It will store for a few days in your fridge after marinated and prepared.

• 1 bunch fresh kale, de-stemmed and shredded
• 1 avocado, cubed or sliced thin
• 3 stalks celery, sliced thin or minced
• 1 green apple, sliced thin or minced (in the same size as your celery pieces)
• 1/3 C lemon juice
• 1/2 t sea salt
• 2 T Bragg’s liquid aminos
• 1/3 C olive oil
• 1 T honey or agave nectar

Put the shredded kale in a large bowl with the salt. With your hands, squeeze and massage the kale and mix it well with the salt. Keep massaging the kale for up to 3-5 minutes as the kale will darken, shrink in size and the fibers will break down. Once this happens, mix in all of the other ingredients into the bowl, except the avocado.

Serve on a pretty plate and garnish with pretty avocado pieces on top.

note: you might want to experiment with how much lemon juice, bragg’s, and agave/honey you put in this. the above recipe is a pretty good guideline but you’ll find that you’ll have your own preferences. Go with whatever tastes good to you!

There are so many benefits to seaweed. This salad has a wide array of colors, which is key to a healthy diet. The more colors, the more vitamins and antioxidants.

I led a workshop recently and this is one of the recipes I taught. enjoy!

Seaweed Spectacular Salad! 

• 2 C fresh organic baby spinach leaves
• 1 T dried wakame flakes, soaked in water 10 min
• Sprouted/ raw sunflower seeds
• Orange and yellow mini bell peppers
• ½ Cucumber, diced
• Edible flowers for garnish
• Purple cabbage, shredded
• ½ Tomato, diced

Dressing:

• 1 T sesame oil
• 1 T dried arame , soaked in water 10 min
• 1 t liquid aminos or nama shoyu
• 1 t miso
• 1 T minced garlic

Blend in blender or by hand

Toss together in bowl!

Cucumber Arame (sea vegetable) Salad

• 1-2 oz Arame
• 4 cucumbers, peeled and very thinly sliced
• 2 tsp sea salt
• 1 red pepper, diced
• 1 small red onion, diced
• 1/3 cup apple cider vinegar
• 2 Tbsp unrefined oil
• pinch of pepper

1. Soak arame for 15 mins in enough water to cover.

2. Slice the cucumbers very thinly (use a mandolin or food processor)

3. Sprinkle sea salt on cucumbers and let set for several minutes to release  juices.

4. Discard soaking water from arame.

5. Chop arame and add to cucumbers.

6. Add all other ingredients and toss!

SO SIMPLE! enjoy!!