Originally published in the Summer + Fall 2018 issue.
Ever heard the saying, “we eat with our eyes first”? Well, these recipes are a feast for the senses!
Bright, colorful and refreshing, these warm-weather favorites don’t just make your table look beautiful — they fill your body with an array of antioxidants and vitamins, giving you a boost of vibrancy in every bite.
So feast your eyes on these yummy dishes and rest assured that you’ll be cultivating good health through and through.
Yield: 6-8 cups
• ½ red onion, thinly sliced
• 1 TB. sea salt
• Juice of 1 lime
• ½ head red cabbage, shredded
• 1 cucumber, sliced into half-moon shapes
• 1 lb asparagus, sliced into thin discs (with the last woody inch discarded)
• ¼ cup parsley, chopped
• 1/3 cup apple cider or rice vinegar
• ¼ cup extra-virgin olive oil
• ½ cup walnut pieces (optional)
Begin pickling the onion before shredding and chopping the salad. First, put the onion slices into a small bowl and cover with sea salt. Toss to mix and let sit for 10 minutes.
Meanwhile, shred the cabbage and slice the cucumber. Add both to a large bowl.
Rinse the salt off the onion with warm water and add slices back to the same bowl. Pour lime juice over the onion, toss to mix, and let sit another 10-20 minutes.
Next, slice the asparagus into small discs and chop the parsley. Add both to the large bowl with cabbage and cucumber. Add vinegar to a medium bowl and slowly whisk in olive oil. Drizzle the vinegar and olive oil over the cabbage, cucumber, asparagus, and parsley.
Now that the onions have softened and turned a pinkish color, drain the remaining lime juice into the large mixing bowl. Give the onion slices a quick, rough chop and add to the large bowl. If using, add in the walnut pieces. With a large spoon or tongs, mix everything together so that all vegetables are coated in dressing. Refrigerate for at least 1 hour or overnight.
Serve as a main dish salad, as a side salad, or use slaw as a topper for burgers or lettuce wraps. Store in a glass container in the refrigerator for up to 1 week.
Yield: 16 balls
• 1 1/2 cups almond flour
• 1 TB. coconut flour
• ¼ cup macadamia nuts
• 1/4 cup + 2 TB. freshly squeezed lemon juice
• 3 TB. honey
• 1/4 cup coconut oil, melted
• 2 tsp. vanilla extract
• 1 tsp. lemon zest
• 1/4 tsp. sea salt
• ½ cup shredded coconut
In a food processor combine almond flour, coconut flour, macadamia nuts, lemon juice, honey, coconut oil, vanilla, lemon zest and sea salt.
Roll about 2 tablespoons of the mixture into a ball. Place shredded coconut on a small plate, and roll each ball in coconut to coat.
Store in the freezer or refrigerator until ready to be served.
La Paloma Rosa
Yields: 4 servings
• 1 cup fresh grapefruit juice
• 1 cup organic blanco tequila
• ¼ cup fresh lime juice
• 1 ½ TB.
• Handful of fresh mint, crushed
• Pink Himalayan sea salt
1 cup club soda
Find more recipes at .
Photos courtesy of The Conscious Cleanse.