Antioxidant Salad

1 c. chopped cabbage (know for its anti-cancer properties)

¼ c. parsley leaves (promotes liver health)

¼ c radicchio chopped  (Known for its anti-inflammatory properties)

½ c. arugula

¼ c. daikon radish chopped

¼ c. Persian organic cucumber chopped

1 c. baby lettuce greens

¼ c. broccoli sprouts (washed) (known anti-cancer properties)

¼ c. red-orange peppers chopped

3 tbs. hemp seeds

½ c. Sprouted mung beans (cooked for 5 -6 minutes)

5-6 asparagus chopped (blanch or cook for 2 minutes

 

In a medium salad bowl mix arugula, daikon, baby salad lettuces, then add washed sprouts and parsley. Mix in peppers and asparagus, then add cooked mung beans. Spread carrot-ginger dressing, mix all ingredients several times and allow 5 minutes before serving.

 

Lilly’s Anti-inflammatory carrot ginger dressing 

1 to 1 1/4 cup chopped carrots

¼ cup minced onion

3 tbs. minced fresh ginger

½ tsp. turmeric powder or fresh root

1 clove garlic

1 stalk chopped celery

2 tbs. toasted sesame oil

3 tbs. rice vinegar or coconut secret vinegar

¼- ½  spring water

2 tsp. coconut secret aminos (no-soy sauce)

6-7 tbs. lemon juice

Salt and fresh ground black pepper to taste

Place all ingredients in power blender and process until smooth. Check for desire texture. Refrigerate 1 hour before using to let the flavors blend. This dressing gets better the longer it sits.  Makes 11/4 cup.  Enjoy it! It last 4-5 days in the fridge.