Recipes

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Salad:

1/2 head Romaine lettuce

1 bunch spinach

1/2 bunch arugula or rocket

1 cup chopped red cabbage

1 tart apple, cut in bite-sized pieces

1 ripe avocado, cut in bite-sized pieces

1/4 cup raisins

1/4 cup toasted pumpkin seeds

3 scallions, finely sliced

1 or 2 fresh tomatoes, cut in wedges

1 cup alfalfa sprouts

2/3 cup cooked chickpeas

Dressing:

1/4 cup extra-virgin olive oil

3 tablespoons balsamic vinegar

2 teaspoons Dijon mustard

2 teaspoons maple or brown rice syrup

1 cloves garlic, minced

1/8 teaspoon paprika

1/4 teaspoon tamari or shoyu

Wash lettuces and greens by placing leaves in a sink full of cold water. Drain and repeat. Spin or pat dry. Tear greens into bite-sized pieces and place in a large salad bowl. Add all other salad ingredients. Set aside. Put all ingredients for dressing in a small bowl or jar and whisk together or shake vigorously. Dress salad just before serving and toss well.

Preparation time: 20 minutes
Makes 8 servings; 4 servings if used as a main course

For babies six months and older: Reserve a slice or two of avocado, mash or blend and serve.

For babies 10 months and older: Steam a few apple slices and serve with a tablespoon of raisins.

Variation for children: Serve separate piles of raisins, apples, pumpkin seeds, sprouts, avocado.

By Chef Al, The Institute for Culinary Awakening

2 oz Grade B Maple Syrup (Shady Maple Farms)

2 TB Grain Mustard (fresh or in a jar)

6 oz Garlic Chili Flax Seed Oil (Omega Nutrition)

12 oz Olive Oil

1 Lemon, zested, then peeled (no whites; reserve zest until end) 2 cloves Garlic, peeled

2 cloves Garlic, peeled

2 TB Parsley, chopped fine

1. Place all ingredients except the parsley and lemon zest into a VitaMix blender. Blend on low, then medium speed until emulsified.
2. Divide and transfer to glass storage containers; stir in chopped parsley and lemon zest into each. Cover with lids, label, date and refrigerate. Use within 4 days.

Note: Chef Al recommends using all organic ingredients and working with local farmers as much as possible for organic produce.