This recipe adapted from the first "Forks over Knives" cookbook, with fabulous, tasty plant based recipes from contributing chefs/cookbook authors. This from Anastasia St. John, a compassionate diet and lifestyle advocate.

• Spinach greens (or your choice of mixed greens)
• 1 cup fresh or frozen raspberries (1 thawed)
• 1 medium carrot, shredded
• 2 T hemp seeds

Raspberry Orange Vinaigrette

• 1 cup orange juice
• 1/2 cup fresh or frozen raspberries, thawed
• 1/4 cup balsamic vinegar
• freshly ground pepper

Puree orange juice, raspberries, and balsamic vinegar in a blender until smooth. Add black pepper to taste. Toss dressing over salad greens above.