VEGETARIAN RECIPES - NEWS FROM THE YOGA SANCTUARY

Recipes from Orlando's Living Kitchen ~ December 2009 Recipe

Kitchen Sink Salad

15 cherry tomatoes cut into 4's
1/2 avocado cut into small squares
10 black olives of your choice chopped into pieces
1 small handful of sunflower sprouts
1/4 of medium red pepper diced into small pieces
Repeat the same with yellow and orange pepper if available.
1/4 cup corn cut off the cob.
(Do not use the corn unless it is organic. Conventional corn is genetically modified.)
2 tbsp chopped red onion
1 clove garlic minced
1 tbsp hemp seeds
1 tbsp sunflower seeds
1 tbsp Udo's Omega 3-6-9 Oil
1 tsp Bragg's Apple Cider Vinegar
Non-Vegans can feel free to sprinkle some Raw Parmesan Cheese on top.

Celtic Salt is optional due to the fact that the olives will have salt and so will the parmesan cheese if used. Just throw it all in a bowl and toss it all up. You may want to eat this salad alone for fear of your family wanting to have at it as well.

This recipe is good for one hungry person. Just increase the amounts per person. It is important to use organic ingredients when possible. If you want to add a little extra flavour and you are flexible with your raw ingredients you can drop a bit of toasted sesame oil on this salad as well and remember, not all toasted oils are created equal.

Blessings Blessings Blessings

Orlando

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