Seasonal Spring Foods & Recipes | VibrantDoc

Ingredients

• 3 cups ice
• 2 cups almond or coconut milk
• 1 handful baby kale or spinach (or a combination)
• 1/2 avocado
• 10 pitted Medjool dates or 4 tablespoon honey
• 4 fresh mint leaves, stems removed
• 1/2 teaspoon pure peppermint extract
• 4 tablespoons olive oil
• 4 cups English spring peas
• ½ white onion, chopped
• 4 cloves garlic, peeled and minced
• 1 cup fresh baby spinach
• 3 sprigs mint, destemmed
• 1 quart chicken stock or bone broth (or any broth you have)
• Salt and pepper to taste
• 2 cups pencil-thin asparagus or green beans
• 16 ounces mixed baby greens or baby spring mix
• 4 tablespoons extra virgin olive oil
• 4 teaspoons Balsamic vinegar
• 2 teaspoons fresh lemon juice
• 8 ounces smoked wild salmon rolled in pieces
• 1 cup radicchio, chopped
• 1 cup mixed micro greens and sprouts (I prefer pea shoots and sunflower sprouts, but choose whatever looks good and fresh)
• 12 cherry tomatoes, halved
• 8 radishes (mixed colors make this salad more vibrant), sliced thin
• 1/2 cucumber, sliced
• 3 rainbow carrots (purple, yellow, orange), peeled in ribbons
• 2 tablespoons hemp seeds
• ½ fresh lemon cut into 4 wedges