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Issue 117: Food Basics

Chicken Supreme Salad
Serves 1

1 ounce extra-virgin olive oil
2 ounces fresh green onions
2 ounces carrots
2 ounces red peppers
2 ounces apple
3 Tablespoons balsamic honey Dijon dressing
3 ounces cooked and pulled chicken
1 cup chopped romaine lettuce
1 cup mixed field greens
2 ounces pecans
2 ounces white cheddar cheese
¼ ounce sunflower sprouts
1 orange, sliced

In a large sauté pan with the oil, sauté all vegetables, the apples, and chicken (sliced 1/4-inch thick) for 2-3 minutes. Add the dressing and continue to sauté one minute, tossing well. In a large salad bowl, place the romaine lettuce first, then the mixed field greens on top of the romaine lettuce. Do not mix. Add the sautéed vegetables and chicken to the top of the lettuce. Add cheese and pecans to the top of the vegetables. Place orange slices on the side of the bowl. Add sprouts.

Recipe courtesy of James Thomas of R. Thomas Deluxe Grill in Atlanta

Italian Salad
Serves 6

1 head romaine lettuce
1 bunch watercress
1 red pepper, seeded and cut into a julienne
1 cucumber, peeled, seeded, quartered lengthwise, and finely sliced
1 heart of celery with leaves, finely chopped
1 small red onion, finely sliced
½ cup small seed sprouts
2 carrots, peeled and grated
1 cup red cabbage, finely shredded
1 cup cooked chickpeas
3/4 cup basic or garlic dressing of your choice

Remove the outer leaves of the romaine, slice off the end and open up to rinse out any dirt or impurities while keeping the head intact. Pat dry. Slice across at 1/2-inch intervals. Place romaine in your salad bowl, then the water cress, then add chopped vegetables in different piles. Strew the sprouts and garbanzo beans over the top for an attractive presentation. Bring to the table to show off your creation before tossing with dressing. May be served with grated Parmesan cheese.

Recipe courtesy of Sally Fallon, author of Nourishing Traditions

Mushroom, Spinach, and Swiss Cheese Wrap
Serves 1

Fresh mushrooms, sliced
Raw spinach
Swiss cheese
Sprouted grain or sprouted wheat tortilla

Place ingredients in sprouted grain tortilla. Add and spread mayonnaise, mustard, or hummus, if desired. Roll up tortilla.

Recipe courtesy of Sheila Barcelo of Eden’s Gourmet in Central Florida


This information is intended for educational and informational purposes only. It should not be used in place of an individual consultation or examination or replace the advice of your health care professional and should not be relied upon to determine diagnosis or course of treatment.

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