Using a food processor, pulse together ginger, oranges, and dates until an even consistency is reached. Add cranberries and pulse until combined. Season with salt. Serve as a side dish, perhaps at Thanksgiving!

Blend the dressing ingredients together in a high-powered machine like the Blentec® Total Blender. Toss everything else together in a big bowl. Enjoy.

Whisk together dressing ingredients and set aside. With a very sharp knife, slice beet and apple into small matchsticks. Combine apples and beets together in a large bowl, stirring until apples are uniformly pink from the beet juice. Add dressing and stir gently to thoroughly coat. Serve atop a bed of fresh arugula leaves. (Note: Arugula not shown in picture).

1.In a food processor, combine pinenuts, nutritional yeast, olive oil, 1 tablespoon water and a pinch of salt and pepper. Pulse until mixture is a rough, creamy paste. If it is too dry, add another tablespoon of water and blend for another couple of seconds.

2.On 2 salad plates, drizzle about a teaspoon of the balsamic vinaigrette (this is optional).

3.Place 1 tomato slice in the center of each plate and top with 1 basil leaf and about 2 teaspoons of the pinenut mixture.

4.Layer another slice of the tomato on each plate, another basil leaf and another 2 teaspoons on each tomato slice.

5.Top each tomato stack with the last slice of tomato and 1 basil leaf.

6.Serve.

To assemble

1.Place 2 cups lettuce on each plate.
2.Top with corn, radishes, onion, avocado, tomatoes, cucumber.
3.Sprinkle with hemp seeds and drizzle over with the dressing.
4.Sprinkle salads with sea salt, fresh black pepper and drizzle with olive oil and lemonjuice.

Calm, meditative state of mind required for making this salad! Using your handy-dandy, no-healthfoodie-kitchen-should-be-without-it culinary shears (i.e. a sharp, clean pair of scissors devoted exclusively to the kitchen), trim off the stem bottoms of the greens/herbs and toss them in your compost bin. Pluck the whole purple kale leaves from the large inner stalk and set aside.

Fill an extra large mixing bowl or pot with water and gently swish each bunch of greens and herbs individually to loosen any dirt or debris. Pour dirty water into a thirsty garden and repeat process again (this is where the Zen-like mind comes in handy). Prop greens up in a colander to drain off excess moisture while you make the dressing.

Transfer greens (except for the chives, mint, dill and thyme) to a cutting board and chop away. Mince the chives conveniently with your culinary shears and set aside for garnishing last. Mint, dill and thyme are best plucked whole from their stems. The stems are still edible, mind you, but whole leaves have greater aesthetic appeal. Thinly slice the green onions and avocado, and set aside for last.

Toss greens in a large bowl. Either serve family-style in a large bowl or plate each salad individually. Artfully place your avocado slices around edges or on top. Garnish with a sprinkling of green onions, chives, pomegranate seeds, and edible flowers. Serve dressing on the side.

Sans dressing, this salad keeps well for 3 or 4 days in the fridge. It’s great to make a massive quantity ahead of time and conveniently feed yourself one mean, ready-made, green wonder for a few days.

Whisk together all ingredients until well combined. Makes about ¾ cup of dressing.

1.Section the orange and the grapefruit by slicing the tops and bottoms off of the fruits. Then slice the peels off the fruits using a paring knife slicing top to bottom. Be sure to remove all of the white pith. Then over a bowl (to catch the juice), with a paring knife, thinly slice out the citrus segments by slicing along the membranes. Place the citrus segments in another bowl.
2.Add a pinch of sea salt to the citrus juices and while whisking, add the olive oil. Set aside.
3.Place 2 cups of the mesclun mix on each plate. Top with the fennel and then arrange the citrus segments on top. Drizzle with the vinaigrette and sprinkle with sea salt if desired.

1.Preheat the oven to broil. Toss the potatoes, onion, bell pepper, mushrooms, and carrots with the olive oil and salt. Transfer to a baking dish and spread out in a thin layer.
2.Broil for approximately 25 minutes or until potatoes can be easily pierced with a knife. Remove from oven and cool to room temperature.
3.Place roasted veggies in a bowl and add celery, parsley, mayo and mustard. Toss well and serve in a lettuce cup or over a bed of lettuce.

** Raw Option - Do not cook onion, bell pepper, mushrooms and carrots. Replace potatoes with chopped zucchini and yellow squash.

Place all ingredients in food processor. Pulse to desired chunkiness. Serve with fresh lettuce.

Place raisins in a small bowl and cover with water or juice. Set aside. Whirl the golden beets in a food processor until uniformly chopped and transfer to a large bowl. Drain the raisins and add to beets. Add remaining ingredients, stir well to combine, and adjust seasonings to taste.