Vegetable Medley Recipe

You may substitute other veggies that might suit you better but try to get all the colors of the rainbow in here. The celery is put in because I am a mixed nutritional type.

You could serve it on a bed of spinach instead if you so desire. Just be sure to eat the spinach along with it.

The soaked raw macadamia nuts are how we create "creaminess" in recipes and it has the added advantage of giving you healthy fat in the mix along with the EVOO (extra virgin olive oil.) The dates and blueberries add sweetness to balance the veggies.

Be sure to check the dates for any pits before putting them in the food processor. Otherwise it will break your machine.

Sweet Rainbow Crunch

Serves 4

1 cup purple cabbage

1 cup grated carrots

1 cup chopped celery

1 cup chopped yellow squash

1 cup chopped broccoli

1 cup chopped red bell pepper

1 cup blueberries (frozen or fresh)

Dressing:

1/3 cup lemon juice

3/4 cup Extra Virgin Olive oil

5 cloves garlic

1/2 teaspoon sea salt

* 3 dates soaked in 1 cup filtered water 1-2 hours (put in with the water)

* 1/2 cup macadamia nuts, soaked overnight

*****************************************************************

1. Chop all the vegetables singly in a food processor into bite sized pieces and put together into a bowl.

2. Add the blueberries and mix thoroughly.

3. Place the lemon juice, oil garlic, salt and dates (check to see that there are no pits in them) with their water in a blender and blend well.

4. Add in the soaked macadamia nuts and blend until smooth.

5. Toss the dressing with the salad and let it marinate a few hours. Then enjoy!

* Indicates something that needs to be done ahead of time.

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