Vegetables and Salads | Whole Health Resources

Ingredients

• 6-7 cups chopped greens – kale, escarole, rapini or other dark green leafy
• 1/2 cp. grated daikon radish
• 1-2 cucumbers
• ¼ cp. water
• 3 cps. Mung bean sprouts
• 4 TB. Roasted pumpkin seeds
• 1 bunch watercress, arugula, (or other)
• Beets are classified as the sweet flavor in Traditional Chinese Medicine Dietary Therapy.
• Quinoa is an ancient staple food of the Incas and is a cousin of amaranth. Botanically, quinoa is
• 2 large sweet potatoes
• 2 TB. olive oil
• ½ – 1 cup orange juice
• ¼ cp. brown rice syrup
• Tofu is an excellent, easily digested plant protein made from soybean curd. It is cholesterol-free
• 1 cup each carrots, parsnips, rutabaga
• 1 ½ cups winter
• 1 pound fresh mushrooms (button, cremini, shiitake, portabella, maitake)
• 1 bunch kale, washed and chopped
• 2-3 tablespoons cold pressed olive oil
• Sea Salt
• 1 clove garlic, minced
• 1 tablespoon minced parsley
• 1/2 cup