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.