Holiday Wheat Berry Salad

Serves 6

3 cups cooked organic wheat berries
1/2 cup chopped organic dried currants or cranberries
1/4 chopped organic pecans
1/3 cup chopped organic green onion
1/3 cup finely chopped organic celery
1 Tbsp finely chopped organic mint
1 tsp organic honey
1 Tbsp organic olive oil
1 tsp seasoned rice vinegar
1/2 tsp organic pepper


  1. Combine all ingredients in a large bowl and chill until ready to serve.

Nutrition information provided by Scripps
Wheatberry Nutrition

Easy Taco Salad

Serves 2
1 cup organic romaine lettuce
1/2 cup canned organic black beans, rinsed and drained
1/2 cup organic fresh corn, sliced off the cob
1/2 teaspoon taco seasoning
1 organic green onion, thinly sliced
1 organic ripe tomato, diced
1/4 cup organic fresh cilantro, de-stemmed and chopped
1/2 cup organic salsa
1/2 ripe organic avocado, diced
2 teaspoons fat free organic sour cream or Greek yogurt


  1. Chop lettuce into thin strips with a sharp knife and divide between two salad bowls.
  2. In a small bowl, toss together the beans, corn, and taco seasoning. Sprinkle this mixture over the lettuce.
  3. Add green onion, tomato, and cilantro. Top with salsa, avocado, and sour cream.

Optional: Add chicken or beef for more protein. This is a great way to use leftovers from a previous meal.

Sweet Potato Kale Breakfast Burritos with Chipotle Crema

Serves 4
1 tablespoon, plus 1 teaspoon organic coconut oil
2 1/2 cups peeled and cubed organic sweet potato
1/2 organic red bell pepper, halved and sliced
1/2 cup diced organic yellow onion
1 teaspoon organic ground cumin
2 cloves organic garlic, minced
sea salt and pepper, to taste
1 cup roughly chopped organic kale
6 organic eggs
1/4 cup organic cilantro, chopped
1/2 cup organic shredded cheese
Chipotle Crema (see recipe below), to taste
4 flour or brown rice tortillas


  1. Melt one tablespoon coconut oil in a large skillet over medium heat.
  2. Stir in sweet potato, bell pepper, onion, cumin, garlic, and a pinch of sea salt and pepper. Cook, stirring occasionally for about 5 minutes, or until the onions begin to caramelize.
  3. Gently stir in kale and cook until potatoes are cooked through, about 8 minutes.
  4. Meanwhile, in a separate pan, melt one teaspoon coconut oil over medium heat. Scramble eggs, stirring occasionally, until desired doneness is reached.
  5. Lay tortillas out and divide eggs and kale mixture among all 4 tortillas. Top with cilantro, shredded cheese, and Chipotle Crema.
  6. Roll up burritos and serve immediately.

Chipotle Crema

6 oz organic nonfat Greek yogurt
1 tablespoon chipotle sauce (see recipe below), or more if desired
1/2 teaspoon organic ground cumin


  1. Combine all ingredients in a small bowl.
  2. Chill until ready to serve.

Chipotle Sauce

1 tablespoon organic olive oil
1 organic shallot
1 organic green bell pepper, cut in half and seeded
2 cloves organic garlic
3/4 cup organic dried chipotle peppers, soaked in warm water 2-24 hours
1 can organic diced tomatoes
1/2 tablespoon organic tomato paste
1/2 teaspoon sea salt


  1. Add ingredients in order listed to a high powered blender.
  2. Blend until completely smooth.
  3. Store in an airtight container in the refrigerator for up to a week or freeze.

Mediterranean Wrap

Serves 4
1/2 cup water
1/3 cup organic whole-wheat couscous
1 cup chopped organic parsley
1/2 cup chopped organic mint
1/4 cup organic lemon juice
2 1/2-3 tablespoons organic olive oil
2 organic garlic cloves minced
1/4 teaspoon salt, divided
1/4 teaspoon pepper
1 pound organic chicken tenders
1 large organic tomato, chopped
1 large organic cucumber, chopped
2 tablespoons Original Hope Lentil Spread
4 Mountain Bread chia wraps


  1. Bring the water to a boil in a small saucepan. Stir in couscous and remove from heat. Cover and let stand for 5 minutes. Fluff with a fork and set aside.
  2. Combine the parsley, mint, lemon juice, oil, garlic, 1/8 teaspoon salt, and pepper in a small bowl.
  3. Over medium heat, cook chicken tenders in a large skillet, 3-5 minutes per side. Once cooked all the way through, remove from pan and chop into bite-sized pieces.
  4. Toss half of the parsley mixture into chicken. Stir the remaining parsley mixture into the couscous along with the cucumber and tomato.
  5. Spread lentil spread onto each wrap. Divide couscous and chicken mixtures among the wraps. Roll up the wraps and serve immediately.

Dragon Fruit Salad with Lime Mint Dressing

Serves 4
8 cups fresh organic greens
2 organic dragon fruit, skin removed and diced
seeds of 1 organic pomegranate
1/4 cup raw organic macadamia nuts
1 organic avocado, sliced


  1. Divide greens between 2 large bowls or plates and top with remaining ingredients. Serve with dressing on the side and add as needed.


1/4 cup organic extra virgin olive oil
juice & zest of one organic lime
juice of 1/2 organic lemon
5 stems organic mint, leaves and stems
1/2 organic avocado
2 tsp. organic honey
pinch sea salt
2-3 Tbsp. filtered water for consistency


  1. Place all ingredients in a blender and combine until mint is pureed.

Sweet Poppy Seed Kale Salad

1 bunch of organic dino kale, de-stemmed and sliced into ribbons
juice of 1 organic lemon
organic olive oil
pinch sea salt
3/4 cup organic green and red grapes, halved
1/8 cup organic pumpkin seeds
1 organic apple, cored and sliced
1 small container organic blueberries

Poppy Seed Dressing
1/4 cup organic olive oil
2 Tbsp organic apple cider vinegar
1 tsp organic Dijon mustard
1/2 organic shallot, diced
1 Tbsp organic poppy seeds
pinch sea salt
1 tsp organic honey


  1. In a large bowl, toss the kale with lemon juice, olive oil, and a pinch of salt. Massage the kale for 2 to 3 minutes.
  2. In a small bowl, whisk all poppy seed dressing ingredients together.
  3. Add the fruit and seeds to the kale. Gently toss the dressing into the salad.

Summer Taco Salad

1 bag Organic Girl romaine hearts
3 organic green onions, sliced
1 organic ripe tomato, chopped
15 oz. can organic black beans, rinsed and drained
1 cup organic fresh cilantro, chopped
1/2 cup organic fresh corn, sliced off the cob
Follow Your Heart Vegan Ranch dressing, to taste
1/2 cup El Nopalito Roasted Salsa
1-2 ripe organic avocadoes, diced
1 cup organic tortilla chips, slightly crumbled


  1. Chop lettuce into thin strips with a sharp knife and add to a large salad bowl.
  2. Add green onions, tomato, black beans, cilantro and corn and toss with a desired amount of salad dressing.
  3. Top with a half cup of salsa, avocado, and tortilla chips. Serve immediately.

Cucumber Melon Salad

3 cups organic Piel de sapo melon, diced to small cubes
2 cups organic fresh cucumber, diced to equal-sized cubes
juice and zest from 1 organic lime
1/4 cup organic onion, finely chopped
1/4 cup organic tomato, diced to small cubes
2 organic scallions, thinly sliced
1 bunch organic cilantro, coarsely chopped
pinch of salt
pinch of pepper
1 Tbsp. organic extra-virgin olive oil
1/2 organic jalapeno, seeds removed and chopped very finely


  1. Fold all the ingredients together in a serving bowl.
  2. Cover with plastic wrap and refrigerate at least two hours before serving, to let flavors incorporate. Serve alone, as a garnish for meats or as a dip with chips.

Serves 6

Nutrition information provided by Scripps
Cucumber Melon Salad nutrition

Creamy Mustard Blueberry Salad

Creamy Mustard Blueberry Salad

1 head of organic lettuce
1 small head of organic broccoli, lightly steamed
1 large or 2 small organic sweet potato
1 pint fresh organic blueberries
1/2 an organic cucumber
1/2 cup chopped organic onion
1 cup cherry or grape organic tomatoes
1 organic carrot

2 Tbsp. organic tahini
2 1/2 Tbsp. organic dijon mustard
2 dashes sea salt
3 Tbsp. organic white wine vinegar


  1. Preheat oven to 375°F.
  2. Wash and chop sweet potato into small cubes. Line baking sheet with parchment paper and place sweet potatoes flat (not touching each other) on the baking sheet. Bake for 30-40 minutes (the larger the cubes the longer they will take to cook).
  3. Start steaming your broccoli. While the sweet potatoes cook, chop lettuce, cucumber, onion and tomatoes. Add those to a large bowl along with broccoli and blueberries. Shred carrot and add that to the bowl.
  4. Next make the dressing by mixing all ingredients together in a small bowl or in your food processor. Pour dressing over salad and serve.

Compliments of
The Seasonal Diet

Raw Bounty Salad

1 head organic Go Green Agriculture butter lettuce, washed and roughly chopped
¼ cup organic sunflower sprouts, washed
¼ cup organic watercress, washed and roughly chopped
1 organic red bell pepper, julienned
1 organic carrot, chopped into matchsticks
1 organic English cucumber, chopped into 1” pieces
¼ cup organic Sunfood raw, spiced, and pitted Botija olives, roughly chopped
2 tablespoons raw sunflower seeds
1/2 cup raw organic tahini
1/2 cup fresh organic lemon juice
½ organic shallot, peeled and roughly chopped
1 clove organic garlic
1/2 teaspoon sea salt
1/4 cup water, or more for desired consistency


  1. Combine all salad ingredients to a large bowl.
  2. Add all dressing ingredients to a blender and blend until smooth and creamy. Add more water to thin, if desired.
  3. Gently incorporate the dressing into the salad. Serve immediately.