Salads
Kale Cole Slaw
Kale juice is higher in calcium than cow’s milk and higher in protein than animal flesh. This is another one of my favorite Living Light recipes!
read moreBaby Bok Choy with Shitake Mushrooms
I spent three weeks at Living Light Culinary Institute this past summer studying the science of raw food nutrition. This easy Asian side dish was my absolute favorite. Bok Choy is a great source of calcium and folic acid. Paired with the woodsy flavor of shiitake mushrooms (a great source of vitamin D, when cultured outdoors, niacin, and riboflavin, plus minerals such as copper, potassium, and selenium), this is a nutrient-packed, delicious dish!
read moreFresh Corn Salad
Chiffonade is a technique in which herbs such as basil are cut into long, thin strips. This is generally accomplished by stacking leaves, rolling them tightly, then cutting across the rolled leaves with a sharp knife, producing fine ribbons. You'll use this technique to prepare the basil for this recipe. Yum!
read moreChickpea, Carrot, and Olive Oil Salad with Cumin Vinaigrette
I can always count on my good friend and fellow health counselor, Elise to prepare the tastiest dishes on the planet. You can easily turn this into a raw salad by substituting sprouted chickpeas.
read moreChinese Cabbage Salad
Chinese cabbage and sesame seeds are rich in calcium! This recipe is simple to prepare and very satisfying.
read morePear and Jicama Salad
Jicama is a wonderfully sweet and crunchy root vegetable with tan skin and white flesh. It’s available at most supermarkets.
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Sue Ann Gleason is a culinary nutritionist, radiant life expert, and writer living in the Washington, DC area with her husband John. When not working with clients, she can be found sampling exotic chocolates or building broccoli forests in her mashed potatoes. 