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 blub. 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 wondered?
I followed them through the store to see what it was they were purchasing that created this phenomenon. Hoping it was a product I could purchase, but to my surprise the only things heaped into their shopping carts were mountains of raw vegetables. That was the aha moment. 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 cook. 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. Recipe is made in 3-parts. Sprouting, dressing, and salad. Sprouts should be planned 5-days out. 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 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 rubber band.
- Lay jar horizontally on counter.
- Rinse and strain twice daily for about 3-4 days or until ½” tails begin sprouting.
- Rinse 3 times with cool water, strain, and use in salad.
- 1 small shallot, finely chopped
- ¾ cup infused lemon oil, or grape seed 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 jar, combine ingredients, shake well
- Combine ingredients in bowl, toss with vinaigrette season with salt & pepper: