A daily salad with lots of raw “alive” foods is a great way to give your body life-supporting enzymes and nutrients. The creative possibilities are endless. Here’s just one idea from Doris Sokosh’s book, Triumph Over Cancer – My Recipes for Recovery:
- 1/2 – 1 lb. thin asparagus stalks, raw or very lightly steamed
- 2 red peppers, chopped or cut in strips
- 1 small head Boston or red leaf lettuce
- 1 – 2 scallions, thinly sliced
- 4 tablespoons tahini
- 4 tablespoons lemon juice (about 1 lemon)
- enough water (preferably distilled) to make creamy consistency
- few dashes cayenne, dill
- Snap off the fibrous ends of the asparagus. Cut remaining stalks into 1-inch pieces.
- Arrange lettuce leaves, asparagus and pepper slices on a serving dish.
- For the dressing: place tahini in a small bowl. Stir in lemon juice, then slowly add water until light and creamy. Stir in seasoning and let set a bit to meld flavors before serving.
- To serve, pour dressing on the veggies in concentric circles and sprinkle scallions over. Optional: take a picture before serving — the salad won’t last long!