Before sharing this recipe, I’d like to share a quick story of what inspired me to create it. My first eye-witness account of the effects of life-force-energy was standing in an aisle at the health food store looking for cacao powder. It was an aha moment that grabbed my attention with both hands. The epiphany wasn’t a product on the shelf, it came from a few shoppers standing nearby. Their skin radiated as though they had been lit from the inside with an LED bulb. I tried not to stare but couldn’t help myself. Their ages varied, so age wasn’t a factor. What could cause this effect?
I followed them through the store to see what it was they were purchasing, but to my surprise, the only things heaped into their shopping carts were mountains of raw vegetables. What was reflecting in their skin was an infusion of life-force-energy you can only get from nature, and I wanted whatever they were having. I am not what you would call a confirmed raw foodist, I like some of my food cooked. However, I do try to maintain 60-70% raw, which includes 3-meatless days a week. The Life-Force-Energy salad is a go-to staple on my Meatless-Monday menu. So give it a toss, and get your glow-on.
Recipe notes: What you will need: 1-qt Mason jar and cheesecloth for sprouting. The recipe is made in 3-parts. Sprouting, dressing, and salad. Sprouts should be planned 5-days out. The dressing can be prepared 1-day ahead. Active prep time 15-minutes for salad and dressing. Yields 6-8 servings. Difficulty level: Moderately easy. Nutrient value base per serving to include 1-oz dressing.
- 2-cups Kale
- 2-cups Spinach
- 2-cups Escarole
- 1-cup broccoli sprouts (available in most health food stores)
- 1-can chickpeas (be sure and save that aquafaba)
- 1-cup cooked Quinoa
- 2-tbsp red onion sliced or chopped
- ¼ -fennel bulb thinly sliced
- 1-cup shredded carrots
- ¼-cup dried cranberries
- 1-cup blueberries
- 1-orange, peeled, sectioned, and cut
- 1-cup edamame
- 1-apple, cored and cubed
- ¼-cup almonds sliced
- 2-tbsp Chia seeds
- 1-cup sprouted lentils*
- Rinse 1/3 cup of dry lentils and place in Mason jar.
- Cover with cheesecloth to allow air to circulate and secure with a rubber band.
- Lay jar horizontally on the counter.
- Rinse and strain twice daily for about 3-4 days or until ½” tails begin sprouting.
- Rinse 3 times with cold water, strain, and use in soups, toss in salads.
- 1 shallot, minced
- ¾ cup infused lemon oil, or grapeseed oil
- ¼ cup lemon tarragon vinegar infusion, or white wine vinegar
- 2-tbsp fresh lemon juice
- 3-tbsp fresh orange juice
- 1-tbsp Stevia
- ¼ tsp finely grated lemon zest
- 1/4-tsp Himalayan or sea salt
- 1/4-tsp fresh ground pepper
- In a jar, combine ingredients, shake well
- Combine ingredients in a bowl, toss with vinaigrette season with salt & pepper: