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Matt Bennett is a Holistic Health Educator with a passionate focus on raw, living foods, and detoxification. Matt has been living a raw vegan lifestyle since 2011, and has experienced the healing of many of his childhood health conditions throughout that time. He now enjoys inspiring people to eat more raw fruits and vegetables through his books, social media, and his monthly newsletter at https://myrawintuition.com.
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Today’s Recipe:
In A Pickle 5-Star Salad
1 large head of romaine lettuce, chopped (360 g / 12 .5 oz)
1.5 cups napa cabbage, finely chopped (114 g / 4 oz)
1/4 cup cilantro, chopped (4 g / .1 oz)
1/4 cup red onion, chopped (50 g / 1.75 oz)
1 carrot, shredded or chopped (60 g / 2 oz)
1/3 cup raisins (50 g / 1.75 oz)
2 green apples, sliced or chopped (350 g / 12 oz)
7 - 10 grape tomatoes, halved (70 g / 2.5 oz)
Add all ingredients to a large salad bowl and mix well.
Dressing: Pickle Spice (1 - 2 Servings)
3 Tbsp sunflower seeds (27 g / 1 oz)
2 Medjool dates, pitted (48 g / 1.5 oz)
1/2 lemon, peeled (29 g / 1 oz)
1 clove garlic (3 g / .1 oz)
1 tsp pickle spice seasoning (4 g / .1 oz)
3/4 cup distilled water (178 g / 6 oz)
Add all ingredients to a blender.
Blend until smooth.
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